500GCORP / The kitchen is open
Read with messy hands. Ingredients, quantities and everyday moves to take food culture from your head to the table.
One-pot rice and savoy cabbage: soft and creamy, without cream
A recipe for two with braised savoy cabbage, rice and vegetable stock. Quantities, method and tips for a soft spoonable texture.
Start cookingChestnut cake with pine nuts and rosemary: recipe and the right consistency
A homemade version of castagnaccio: quantities, pan size, and baking signs to keep the center moist.
Start cookingPears, radicchio and walnuts: autumn salad with mustard
A quick recipe that combines bitter, sweet, and crunchy: radicchio, ripe pears, walnuts, and a mustard vinaigrette.
Start cookingLentils in tomato sauce: simple recipe with sage
Soft but not mushy lentils, cooked with tomatoes, sage, and a simple soffritto. Portions, cooking times, and variations.
Start cookingThe cream is in the chickpeas.
How to prepare chickpeas crispy on the outside and soft on the inside: drying, temperature, and final seasoning.
Start cookingPasta with leeks and walnuts: creamy without cream
Slow-cooked leeks, toasted walnuts and cooking water: a simple, creamy, dairy-free autumn first course.
Start cookingYesterday’s bread. Today’s appetite.
Crunchy bread, sautéed mushrooms and creamy cannellini beans: a simple recipe to prepare in 30 minutes.
Start cookingRoasted pumpkin with rosemary and crispy breadcrumbs
Soft-centered and golden-edged pumpkin, with rosemary and a light crust.
Start cookingBaked pears with honey and walnuts: a simple autumn dessert
Pears baked with honey, walnuts and cinnamon. An autumnal dessert made with just a few ingredients.
Start cookingPasta with broccoli and anchovies: easy recipe in 30 minutes
A flavorful pasta dish with broccoli, anchovies, and toasted breadcrumbs: ingredients, quantities, and steps for two.
Start cookingFennel au gratin: breadcrumbs, olives and lemon
One baking tray, tender fennel, and a crispy finish: a simple side dish with olives and lemon zest.
Start cookingLemon Spaghetti: Creamy Recipe Without Cream
Lemon, butter, pasta water and a good toss: fragrant spaghetti in 20 minutes.
Start cookingRoasted cauliflower: lemon and crispy breadcrumbs
Roasted cauliflower, golden at the edges, with lemon and breadcrumbs. Quantities, temperature and cooking times for four people.
Start cookingMushroom risotto: creamy without cream
Rice, mushrooms, hot broth and finishing: the recipe for mushroom risotto without cream, with quantities and cooking times for four people.
Start cookingCreamy pasta and beans: a recipe with cooked borlotti
A thick pasta e fagioli with cooked borlotti beans, short pasta and rosemary. Serves four, with part of the beans blended instead of adding cream.
Start cookingCreamy pumpkin pasta: a one-pot recipe without cream
Pumpkin, short pasta and rosemary, with toasted breadcrumbs. Serves four, with the pasta cooked in its sauce and hot water added gradually.
Start cookingEggplant Parmigiana: Baked Recipe with Mozzarella
Eggplant parmigiana for 4–6 people: eggplant, tomato, mozzarella and Parmesan. Preparation, resting time and tips to prevent it from becoming watery.
Start cookingCreamy pasta and potatoes: Neapolitan recipe without cream
Neapolitan pasta and potatoes for 4 people: potatoes, mixed pasta, soffritto and creamy mantecatura without cream. Ingredients and preparation.
Start cookingSoft meatballs in sauce: Sunday recipe
Soft meatballs in sauce for four: meat, soaked bread, Parmesan and tomato. Quantities, preparation and tips to keep them from drying out.
Start cookingPasta alla norma: Sicilian recipe with eggplant and salted ricotta
Pasta alla Norma for four: golden-brown eggplant, tomato, basil, and salted ricotta. The Sicilian recipe with clear steps and tips on consistency.
Start cookingTuscan panzanella: summer recipe with stale bread
Tuscan panzanella with stale bread, tomatoes, cucumber, onion and basil: ingredients, quantities for four people and simple instructions.
Start cookingPasta alla gricia: Roman recipe with guanciale and pecorino
Pasta alla gricia for four: quantities, crispy guanciale and cream of pecorino without cream, with the method to avoid lumps.
Start cookingSaffron risotto: the creamy recipe without cream
Saffron risotto for 4 people: ingredients, toasting, hot broth, and mantecatura for a creamy result without cream.
Start cookingCreamy cacio e pepe: recipe without cream and without lumps
Creamy cacio e pepe for two: Pecorino Romano, pepper, and pasta cooking water. How to avoid lumps without adding cream.
Start cookingRicotta and spinach gnudi: the Tuscan pasta-free recipe
Ricotta and spinach gnudi: quantities and instructions for four people, including how to dry the spinach and cook the gnudi without breaking them.
Start cookingTuscan Ribollita: Recipe with Lacinato Kale and Stale Bread
Tuscan ribollita with Lacinato kale, cannellini beans and stale bread: ingredients, quantities for 4 people and step-by-step instructions.
Start cookingSpaghetti with garlic, oil and chili: the perfect recipe for midnight
Spaghetti aglio olio e peperoncino: quantities for two and the technique to achieve a glossy sauce without burning the garlic.
Start cookingTuscan chicken liver crostini: the classic recipe
Tuscan chicken liver crostini: ingredients and instructions for a rustic, creamy, and flavorful spread.
Start cookingPici with aglione: a Tuscan recipe from the Valdichiana
Pici with aglione: ingredients for 4, cooking times and instructions for the Tuscan sauce with aglione and tomatoes.
Start cookingFagioli all'uccelletto: mopping up the sauce is mandatory
Fagioli all'uccelletto: traditional Tuscan recipe with cannellini beans, tomato, sage and garlic.
Start cookingButter and sage pasta: four ingredients, no fuss
Easy butter and sage pasta recipe: ingredients, quantities for two, and a trick for a creamy sauce without cream.
Start cookingYesterday’s bread. Today’s appetite.
Yesterday’s bread, tomatoes and basil. The 500GCORP take on a Tuscan table: few ingredients, with the texture worked out using a spoon.
Start cookingThe cream is in the chickpeas.
Cooked chickpeas, short pasta and rosemary. One pot, four servings, with the creaminess coming from the pulses.
Start cookingNothing in the pantry. Try a different ingredient.