SAUCE OF PESTO (MAIN COURSE).

INGREDIENTS:

• 1 sprig fresh basil (approximantely 50 grams).
• 3 cloves of garlic.
• 4 tablespoons pine nuts.
• 1/2 glass olive oil.
• 100 grams of freshly  Parmesan cheese.
• 25 grams of freshly grated milk cheese.
• A pinch of salt and pepper.

PREPARATION:

1.-Crush the sprig of basil, the bare garlics, a pinch of salt and pepper, and the pine kernels. Finally there is obtained a creamy pasta.

2.- Mix the olive oil with the mixer. Add the rest of the oil  without stopping beating. Finally there is obteined the sauce 'homogeneous and creamy.

 3.-Add then the grated cheeses and to remove.

 4.-Confirm  if the quantity the salt and pepper is correct.

5.-Serve cold on the warm pasta and guard in the fridge in a glass  for his conservation.



CUP MASCARPONE CREAM WITH CHOCOLATE NUTELLA AND PEPERONCINO (DESSERT)

INGREDIENTS:


• 1 egg yolk.
• 1 teaspoon sugar.
• 125 g of mascarpone.
• 4 tablespoons mount cream (approximately 150 ml cream ).
• Nutella.
• Two digestive coockies.
• 2 or 3 ounces of chocolate peperoncino.


PREPARATION:

1.-Mount the cream.

2.-Beat the yolk of egg with the sugar. Finally there is obtaining a cream of almost texture.

3.-Continue beating the macarpone.

4.-Incorporate the scum and mix it with the cream.

5.-Cut in pieces the cookie and use them  refill the bowl of the cup.

6.-Daub the interior of the cup with Nutella.

7.-Refill the other part of the cup with mascarpone

8.-Cut the chocolate  and put it over the cream.

9.-Cool one hour in the fridge.