Spaghetti con Mozzarella e Acciughe - Spaghetti with Mozzarella and Anchovies
Serves 4
425g (14oz) spaghetti
2 x 50g (2oz) cans anchovies in oil, drained and soaked in milk for 20 minutes
1 x 250g (8.82 oz) mozzarella cheese
2 egg yolks
salt and pepper

Bring a large saucepan of salted water to the boil. Add the spaghetti, stir and bring to the boil. Reduce the heat and boil, uncovered, for 10 - 12 minutes, stirring occasionally. Meanwhile, drain and dry the anchovies and chop them roughly. Place them in a large bowl with the Mozzarella cheese. Beat in the egg yolks and plenty of pepper. Drain the spaghetti well. Transfer it to the bowl and combine it well with the cheese mixture.
Divide the pasta equally between 4 warm soup plates and grind pepper over the top. Serve at once, with a plain green salad to refresh the palate.

Penne Aromatiche - Aromatic Penne
This is an ideal and unusual way to prepare penne (or other tubular pasta) if you are staying on the coast or in the countryside. You will be able to pick many of your own herbs growing wild, those you are not sure of or can't find, buy locally.
400g (14 oz) penne
3 tablespoons plain tomato sauce
3 tablespoons olive oil
1 garlic clove
2 fresh mint leaves
8 fresh basil leaves
4 sprigs fresh parsley
6 large black olives
salt and pepper to taste

In a small saucepan fry the chopped garlic clove in olive oil, until it becomes golden brown - don't let it burn or it will have a bitter taste. Add the tomato sauce and 6 tablespoons of cold water and mix with salt and pepper, then let it cook on a low heat for 15 minutes.
In the meantime chop the various herbs and the black olives (cut round the stones) and when the tomato sauce is ready, add the herbs and olives. Mix and let it cook for another 5 minutes. Drain the pasta thoroughly and put it into a large bowl. Pour over the sauce, mix and serve immediately.

Risotto allo Champagne - Creamy Champagne Risotto
Serves 4.
25g/1 oz/ 2 tbsp unsalted butter
1 small onion, finely chopped
450g/ 1 lb/2 cups arborio rice
1/2 bottle champagne
750 ml/1 1/4 pts/ 3 cups hot beef or chicken stocks
120 ml/4 oz 1/2 cup double cream
75 ml/5 tbsp freshly grated Parmesan cheese
salt

Melt the butter in a flameproof casserole. Add the onion and fry for 2 minutes. Stir in the rice and cook for 1 minute. Add half the champagne, bring to the boil and simmer until is absorbed. Add a third of the stock and simmer until is absorbed. Repeat the process with the champagne and stock until the rice is just tender and
creamy (about 15/20 minutes). Warm the cream in a small saucepan. When the rice is cooked, stir in the cream and cheese and season with salt.
Serve straight away.

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