INGREDIENTS:
600 gr. of potatoes, gr. 100 of grated sheep's milk cheese, gr. 50 of flour, 2 eggs, parsley, salt, pepper,olive oil, grated bread.

PREPARATION:
Boil the potatoes and pass them in the potato-masher. Mix the pureè in a tureen with eggs,flour, cheese, the finely choped up parsley, salt and pepper. Work the dough, make some slander rods and pass them in the grated bread before frying, little for time in abundant hot oil. Serv them warm.

MACCHERONCINI (MINCHIARIEDDRI)

INGREDIENTS:
1 Kg. of hard grain flour, gr. 250 of grated annealed cheese , 1 liter of tomato sauce, a small bunch of basil, water, salt.

PREPARATION:
On the pastry-board arrange the flour of grain and, adding water, paste and work energetically until obtaining one soft and velvety paste; form the maccheroni long and thin and, subsequently,cut them of the wished length (4 or 5 cm.). Pull out with the iron for maccheroni and leaving to dry them spread on a dry table cloth or a plan of wood. Cook in abundant salt water and flavor with fresh tomato cooked with the basil, grated annealed cheese .

MACCHERONI WITH THE ANCHOVIES OR THE SARDINIANS

INGREDIENTS:
500 gr. of hard grain flour,, gr. 250 of grated soft part of the bread, 6 - 7 under oil anchovies, water, olive oil.

PREPARATION:
Prepare the maccheroni,cook them in salt water and drain them not cooked to much. At apart, warm up the oil,add the anchovies or the Sardinians reduced to pieces and finally the grated soft part of the bread; Mix up again, pour it on the cooked paste and arrange it in one soup dish able. Amalgamate and serve it.

PIZZAIOLA MEAT

INGREDIENTS:
Gr. 700 of slice of veal, gr. 200 of peeled tomatoes, 2 spoons of capers, one small bunch of parsley, 1 onion, 1 segment of garlic, oil, salt, pepper, wild marjoram.

PREPARATION:
Carefully lay down the slice of meat in a wide baking-pan, where in the oil has made to bruise the cut onion to thin slices and one garlic segment. Add the peeled tomatoes and make all to cook sweetly , after to have regulated the salt. Few minutes before extinguishing the fire, adding the capers and one good dusted of pepper and origano. The meat is ready to serve.

PUGLIESE GILT-BREAM

INGREDIENTS:
A gilt-bream of about 1 kg, 50 gr. of grated sheep's milk cheese, six medium largeness potatoes , three segments of garlic, parsley, a glass of extra virgin olive oil .

PREPARATION:
Make battered with the garlic and parsley, dilute it with the oil. Peel and cut the potatoes; clean the gill-bream, free it from fins, gills, entrails, scales. Pour, nearly half of the struck, in an able baking-pan, spread over the potatoes and the sheep's milk cheese, carefully lay down on this bed the gill-bream, cover it with remaining sheep's milk cheese and remained potatoes. Salt and pepper. Finally, spread on the all battered advanced. Warm furnace, forty minutes of baking.