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Choose between 3.081 recipes and 23 thematic categories
Search in our archive of certified recipes thanks to an artificial intelligence algorithm that analyzes the data of our cooks, those of the recipes, their preparation and the ingredients used.
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Archive Recipes

Second courses

152 recipes found
Baccalà in olio di cottura e gelato al datterino giallo.
Preparation: 30 minutes
Ingredients for 1 people
by Vincenzo De falco
Surf second courses
Baccalà in olio di cottura e gelato al datterino giallo.
Baccalà agli agrumi
Preparation: 45 minutes
Ingredients for 1 people
by Roberto Tarantino
Surf second courses
Baccalà agli agrumi
Baccalà alla bufala in compagnia
Preparation: 30 minutes
Ingredients for 2 people
by Daniele Rolli
Surf second courses
Baccalà alla bufala in compagnia
Cuore di filetto di baccalà alle erbe con coulis di datterino giallo
Preparation: 25 minutes
Ingredients for 1 people
by Stefano Vanetti
Surf second courses
Cuore di filetto di baccalà alle erbe con coulis di datterino giallo
Baccalà in crosta di mandorle
Preparation: 15 minutes
Ingredients for 4 people
by George Demyan
Surf second courses
Baccalà in crosta di mandorle
Mozzarella soffiata con spuma al pomodoro, estratto di rapa e lavanda.
Preparation: 2 hours
Ingredients for 4 people
by Expo Cook
Turf second courses
Mozzarella soffiata con spuma al pomodoro, estratto di rapa e lavanda.
Baccalà con datteri e pomodorini gialli in vasocottura
Preparation: 40 minutes
Ingredients for 1 people
by Ciro Lastra
Surf second courses
Baccalà con datteri e pomodorini gialli in vasocottura
Trittico di baccalà tricolore
Preparation: 25 minutes
Ingredients for 1 people
by Mimmo Scotto
Surf second courses
Trittico di baccalà tricolore
Duetto di baccalà in doppia tempura su vellutata di datterino giallo
Preparation: 30 minutes
Ingredients for 1 people
by Gianmarco Mennella
Surf second courses
Duetto di baccalà in doppia tempura su vellutata di datterino giallo
Baccalà con uvetta e pinoli
Preparation: 45 minutes
Ingredients for 2 people
by Giovanna Pierucci
Surf second courses
Baccalà con uvetta e pinoli
Fior di carciofo
Preparation: 15 minutes
Ingredients for 1 people
by Gianpiero Gallo
Surf second courses
Fior di carciofo
Sandwich di mare
Preparation: 20 minutes
Ingredients for 1 people
by Virginia Di Masi
Surf second courses
Sandwich di mare
Tonno in tre versioni con caviale di cavolfiore
Preparation: 45 minutes
Ingredients for 4 people
by Expo Cook
Surf second courses
Tonno in tre versioni con caviale di cavolfiore
Melanzane ripiene alla calabrese
Preparation: 90 minutes
Ingredients for 4 people
by Alessandra Uriselli
Turf second courses
Melanzane ripiene alla calabrese
Alici con zucca e confettura di pomodoro
Preparation: 15 minutes
Ingredients for 1 people
by Domenico Iorio
Surf second courses
Alici con zucca e confettura di pomodoro
Fianchetto  di vitello con uova marinate e pappa di pomodoro
Preparation: 50 minutes
Ingredients for 1 people
by Roberta Martino
Turf second courses
Fianchetto di vitello con uova marinate e pappa di pomodoro
Millefoglie di sgombro su pappa di pomodoro
Preparation: 20 minutes
Ingredients for 1 people
by Dario Iossa
Surf second courses
Millefoglie di sgombro su pappa di pomodoro
Carne al ragù napoletano di Ciro a Santa Brigida
Preparation: 4 hours
Ingredients for 6 people
by Antonio Pace
Turf second courses
Carne al ragù napoletano di Ciro a Santa Brigida
Gran Ragù di Donna Carmela
Preparation: 6 hours
Ingredients for 4 people
by Rosario Gargiulo
Turf second courses
Gran Ragù di Donna Carmela
' 'A Purpetta ' un quadro di mia nonna
Preparation: 30 minutes
Ingredients for 4 people
by Antonio Sorrentino
Turf second courses
" 'A Purpetta " un quadro di mia nonna
Lingua 'mbuttunata a Ragù o meglio Lingua e Pasta
Preparation: 6 hours
Ingredients for 6 people
by Mario Avallone
Turf second courses
Lingua 'mbuttunata a Ragù o meglio Lingua e Pasta
Tracchie al ragù delle sorelle
Preparation: 5 hours
Ingredients for 6 people
by Maria Spoleto
Turf second courses
Tracchie al ragù delle sorelle
Mucciglia Borbonica
Preparation: 8 hours
Ingredients for 1 people
by Pasquale Casillo
Turf second courses
Mucciglia Borbonica
Braciole al ragù napoletano di Tonino
Preparation: 5 hours
Ingredients for 4 people
by Antonio Canfora
Turf second courses
Braciole al ragù napoletano di Tonino
Candele al ragù napoletano di Francesco Parrella
Preparation: 8 hours
Ingredients for 4 people
by Francesco Parrella
Turf first courses
Candele al ragù napoletano di Francesco Parrella
Salsiccia e friarielli
Preparation: 1 hours
Ingredients for 6 people
by IPSSEOA DUCA DI BUONVICINO
Turf second courses
Salsiccia e friarielli
Tagliatelle di calamaro su coulis di cozze e pane nero di Tumminia
Preparation: 60 minutes
Ingredients for 4 people
by Cristofalo (Fabio) Armanno
Surf second courses
Tagliatelle di calamaro su coulis di cozze e pane nero di Tumminia
Quattrore
Preparation: 5 hours
Ingredients for 4 people
by Luca Nappi
Turf second courses
Quattrore
Oliva all'ascolana inversa
Preparation: 30 minutes
Ingredients for 1 people
by Giacomo Dini
Turf second courses
Oliva all'ascolana inversa
Cernia di fondale cotta lentamente sulla pelle in salsa di anice, frutti di mare e agrumi canditi
Preparation: 35 minutes
Ingredients for 1 people
by Paolo Gramaglia
Surf second courses
Cernia di fondale cotta lentamente sulla pelle in salsa di anice, frutti di mare e agrumi canditi
Arrostino di Galletto Vallespluga con asparagi, battuto di pomodori secchi e pistacchi di Bronte
Preparation: 30 minutes
Ingredients for 4 people
by Fabrizio Camer
Turf second courses
Arrostino di Galletto Vallespluga con asparagi, battuto di pomodori secchi e pistacchi di Bronte
Da Nord a Sud
Preparation: 20 minutes
Ingredients for 2 people
by Maria Anna Aiuto
Surf second courses
Da Nord a Sud
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