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For the sea bass4 sea bass fillets 2 tbsp olive oil 25g/1oz butter4 tbsp white winesaltfreshly ground black pepperFor the sauce1 tbsp extra virgin olive oil 15g/½oz butter3 anchovy fillets2 shallots, finely chopped1 medium courgette, finely chopped 300ml½ pint vegetable stock200g/7oz rocket, roughly chopped, plus a few handfuls to serve

1 tbsp extra virgin olive oil 15g/½oz butter3 anchovy fillets2 shallots, finely chopped1 medium courgette, finely chopped 300ml½ pint vegetable stock200g/7oz rocket, roughly chopped, plus a few handfuls to serve

Method 1. First make the sauce. Heat the extra virgin olive oil and butter in a pan, add the anchovy fillets and cook, stirring over a gentle heat, until they have almost dissolved into the oil. 2. Add the shallots and courgette and cook until the shallots begin to soften, then add the stock, bring to the boil and simmer for one minute. 3. Stir the rocket, season with black pepper and simmer for a couple of minutes.4. Remove from the heat, allow to cool slightly, then mix in a blender until smooth. 5. Return to the pan and stir over a high heat with a wooden spoon until nearly all the liquid has evaporated and the sauce becomes creamy.

Choose fresh wild mushrooms porcini. Clean and cut into slices and plunge in water and lemon juice. Put mushrooms in a pot with 1 l. of boiling water, lemon juice, salt and let cook for 4 minutes. Dry on a sloping surface. Clean and peel tomatos, eliminate seeds and mix. Put mushrooms in a large pot with extra virgin olive oil, ½ cup of white wine and evaporate. Dry mushrooms. In the same pot brown garlic and onion. Add tomatos and cook to low fire since sauce has been reduced of half. Add mushrooms (with their juice) and season with salt, pepper or minced chilli pepper and minced pircely. Use sauce to season durum-wheat pasta (like spaghetti) or fresh home made pasta like tagliatelle. Ingredients for 4 people 4 wild mushrooms porcini; 8 ripe tomatos; extravirgin olive oil; garlic; onion; salt; pepper or chilli pepper; ½ cup of dry white wine; lemon juice; parsley

Combine parsley, chives, garlic and basil in a food processor and pulse to chop finely. Add salt and Parmesan. With the machine running, stream in the oils and water, mixing to a smooth puree. Ingredients for 4 people 100 gr fresh parsley; 30 gr fresh garlic chives; 3 large cloves garlic; peeled and roughly chopped; 50 gr basil; salt; grated Parmesan cheese; extra virgin olive oil; 50 gr pinoli; 1/4 cup water

1 1/2-ounce bunch fresh mint 1/4 cup extra-virgin olive oil 1/4 cup orange juice 1 tablespoon balsamic vinegar 1 clove garlic, pressed or minced 4 to 6 (depending on size) perfectly ripe tomatoes

1. Pick the leaves from the branches of mint, wash thoroughly and chop finely. 2. In a non-metallic serving bowl, mix the mint leaves with the olive oil, orange juice, vinegar, garlic, salt and pepper. 3. Slice the tomatoes and place in the dressing, turning the slices so that they are evenly coated. Refrigerate for at least 1 hour before serving.