300 g of 00 flour

150 g of sugar

100 g of butter

1 egg

1 organic orange

Half a glass of milk

100 g of shelled pine nuts

1 sachet of baking powder

The seeds of half a vanilla bean

A pinch of salt

Icing sugar for final decoration

Melt the butter in a bain-marie and set aside.

Toast the pine nuts in a preheated oven
taking care not to let them take on color.

Using an electric whisk, beat the whole egg with the sugar and pinch of salt until the mixture is light and frothy.

Add the butter little by little (leaving aside the white film that forms on the surface) and continue to work with the whisk.

Grate the orange peel and squeeze the juice; add it to the mixture.

Sift the flour with the yeast
and slowly add it to the mixture; also add the orange zest and the seeds of the vanilla pod.

Add the milk, just enough to obtain a well-blended mixture.

Add a little more than half of the pine nuts and pour the mixture into a 24 cm diameter cake tin previously buttered and floured.

Before putting the cake in the oven, sprinkle it with the remaining pine nuts.

Bake the cake in a preheated oven at 180° for about 40 minutes; the test is always valid
toothpick.

Serve the Sportellina cold sprinkled with plenty of icing sugar.

10 artichokes
1 sprig of thyme
1 untreated lemon
2 tablespoons pine nuts
100 ml of white wine
1 tablespoon honey
extra virgin olive oil
pepper and salt to taste
For the quiche
250 g of 00 flour
130 g butter
1 egg
1 tablespoon milk
salt to taste
For the filling
200 ml of cream
4 eggs
pepper and salt to taste

For this preparation you will need: cling film; potato peeler; pastry board; rolling pin; tart pan; baking paper.

Prepare the shortcrust pastry. Place the flour and salt on the work surface, creating the classic fountain. Add the butter in cubes to the center of the fountain, along with the milk and egg, then knead quickly, ideally with cold hands. Create a ball of dough, wrap it in cling film and leave in the refrigerator for half an hour.

Meanwhile, prepare the artichokes. Clean them, removing the tips and the toughest leaves, then cut them in half and remove the pungent part inside. Then cut them into wedges and leave them immersed in water with lemon juice, to prevent them from turning black. Cut the stems into pieces after peeling them and put them in water and lemon, but separate.

Heat the oil and cook the artichoke stems, dry. Add white wine, salt and cook, with the pan covered. Cook for 20 minutes, then turn off.

Meanwhile, boil the artichokes for 10 minutes, then drain them. Cut the lemon peel, only the yellow part, into thin slices.

Take the dough, place it on a floured surface and roll it out with a floured rolling pin until it is 2 mm thick. Move it into a previously buttered mold and prick the dough with a fork. Leave to rest in the refrigerator for half an hour.

Heat 4 tablespoons of oil in a non-stick pan, fry the pine nuts and part of the lemon zest. After a while, add the artichokes and add the honey. Cook until the artichokes are golden.

Turn the oven on to 180°C. Take the dough out of the fridge, put a sheet of baking paper on top and then some raw beans, to act as a weight. Cook for 15 minutes.

Now prepare the filling: beat four eggs together with the cream and salt. Place the artichoke stems on the bottom of the tart and put the cream and egg mixture on top. Bake at 170°C for 20 minutes. Once removed from the oven, let cool before adding the caramelized artichokes

2 BUNDLES OF GREEN ASPARAGUS
100 GR OF BACON CUT INTO THIN SLICES
1 ORGANIC LEMON
1 WHITE CELERY HEART
50 GR OF PINE NUTS
EXTRA VIRGIN OLIVE OIL TO MEASURE
FRESHLY GROUND OR CRUSHED PEPPER TO MEASURE
SALT TO MEASURE

Start the preparation by washing the asparagus well under cold running water, then dry them with a tea towel and place them on a cutting board.
Using a sharp knife, remove the base, which is usually hard and woody.
Place some water in a pot and transfer it to a stove. Turn on the heat and bring to a boil, then plunge the asparagus and cook for about 8 minutes.
After this time, drain them with the help of a colander and cut them into pieces about 4 cm long.

Now wash the lemon well, dry it and cut it into very thin slices. Transfer them to a bowl and add the asparagus.
Clean, wash and thinly slice the celery, removing the toughest filaments, then add it to the other ingredients.
Place a non-stick pan on a small burner and heat it, then add the pine nuts without adding any other seasoning. Brown them well, but make sure they don't burn.
Repeat the previous operation in another pan with the bacon slices cut into pieces. They should become crispy and golden, then put them on absorbent paper to lose the excess fat.
Add the bacon to the salad, season with oil, salt and pepper. Sprinkle the toasted pine nuts on top and serve immediately.

You can also serve this asparagus salad with pine nuts in individual bowls, perhaps crystal or glass.

350g of spaghetti
250 g of cow's ricotta
100 ml of lemon juice
50 g of pine nuts
parsley
extra virgin olive oil
salt

Put the water for the pasta on to boil.

In a pan, lightly toast the pine nuts and set them aside.

In a bowl, mix the ricotta with the lemon juice, a pinch of salt and a little extra virgin olive oil until you obtain a cream.

Cook the spaghetti and put them in the bowl where you prepared the ricotta and lemon juice cream.

Mix the pasta well, place it on the plates and add the finishing touch by adding some chopped parsley and toasted pine nuts.