Method:

Start by removing the stems from the cavolo nero and discarding the outer leaves. Rinse it well and blanch it for 4 minutes in salted water. Drain the kale, making sure not to throw away the cooking water, as you’ll use it to cook the spaghetti.

Once it has cooled slightly, squeeze out the excess water. Blend half of the leaves with a drizzle of olive oil, a pinch of salt, and pepper. Finely chop the other half with a knife, keeping a few whole leaves aside to make crispy chips. To prepare the chips, dry the leaves in the oven until crispy; they will be used to garnish the dish.

Cut the guanciale into small cubes and cook it gently in a pan, then set it aside. In the same pan, keeping a bit of the rendered fat, add the garlic, chili pepper, and the chopped kale. Season with salt and pepper and cook for 5 minutes. Remove the garlic and chili, then add the kale cream.

Cook the spaghetti in the kale cooking water. Meanwhile, in a bowl, mix the egg yolks, freshly grated pecorino, a pinch of salt and pepper, and a bit of guanciale fat. Whisk everything together.

Drain the spaghetti directly into the pan with the kale and, adding a splash of cooking water, toss to combine. Add the guanciale and mix again.

With the heat off, pour the egg mixture into the pan and stir until everything is well combined. Finally, garnish the dish with the crispy cavolo nero chips, which will add a delicious crunch. Enjoy!

Preparation:

1. Start by peeling the potatoes and boiling them in salted water until they are tender.
2. Once cooked, drain them and let them cool slightly. Then mash them and transfer them to a bowl.
3. Add one egg and the porchetta, previously blended in a mixer until smooth (avoid large chunks).
4. Add the moistened breadcrumbs and blend the mixture again.
5. Finally, add the salt and the remaining egg, mixing until everything is well combined.
6. Shape the mixture into meatballs, then coat them in breadcrumbs.
7. Cook them in an air fryer at 200°C for 10 minutes, or in the oven at 180°C for 10–15 minutes, until golden.

Serve hot and enjoy these delicious porchetta meatballs!

A delicious recipe that’s kiss-proof!

Preparation:

Start by preparing the Aglione sauce. Peel the garlic cloves, cut them in half, and crush them finely using a glass or a meat tenderizer.
In a pan, pour the extra virgin olive oil, add the minced Aglione, and deglaze with white wine.

Cover the pan with a lid and cook over medium heat for about 15 minutes.
When the Aglione has softened, mash the larger pieces with a fork until you obtain a finely minced mixture.
Remember: Aglione must cook gently — never sauté it.

At this point, add the tomato sauce and salt. Cover the pan again and simmer the sauce over low heat for 15–20 minutes, until it reaches a creamy consistency.

Meanwhile, cook the Martelli spaghetti in plenty of salted water.
Drain them al dente and toss them in the pan over high heat for a few minutes.

Before serving, complete the dish with a generous shaving of fresh truffle.

Enjoy your meal!