Clean the basil leaves using a damp cloth. Put the cloves of garlic in the mortar adding a pinch of rock salt. Start to crush the leaves and the garlic until obtaining a cream. Add another pinch of rock salt. Crush the mixture again until obtaining a mush. Add the pine nuts and crush. Add gradually the cheese with a spoon. Lastly, add the extra virgin olive oil, blend and the pesto is ready.

For what it concerns the preparation of the lasagne, put a spoonful of béchamel on a Pyrex plate, add the first layer of egg pastry and cover it with another spoonful of béchamel. Add the pesto alla Genovese and then the buffalo ricotta. If the ricotta is too hard, dilute it with a little milk. Add some grated cheese. Repeat the procedure until obtaining at least 5 layers of lasagna. Lastly, cover the last layer of lasagna with just some béchamel and some pesto alla Genovese. Cottura : portate il forno a 180°C. Dopo 10 minuti infornate le lasagne e lasciatele cuocere per circa 40 min.

Adjust the temperature of the oven to 180°C. After 10 Minutes put the lasagna in the oven and let it bake for about 40 Minutes.

Melt the butter in a pot, unite the minced shallot and lightly fry. Crumble the sausage, pour the product in the pot and add a little bit of hot broth. Perfume with the rosemary, add the salt and the pepper and continue the cooking.

Unite the cheeses: the sliced Bagòss (without the crust) and the stracchino in pieces. Continue the cooking at moderate heat until the cheeses turn liquid. If it is necessary, you can add a little bit of broth. Add the saffron powder to the salted and hot water, cook the Tagliatelle and drain the pasta al dente.

First put the dried tomatoes in a bowl and soak them in hot water for 5 minutes. When they have softened, cut them into strips and set aside.

Then cut the aubergines into washers about 3 mm thick. Chop the garlic, slice the onions and chilli and put everything in a large pan with 4 tablespoons of oil. Fry for a couple of minutes and then add the aubergines. Then add the dried tomatoes in strips and a ladle of hot water; leave to cook.

When the aubergines have softened, turn off the heat and add the basil leaves coarsely chopped with your fingers.

Then cook the pasta in salted water and in the meantime toast the pine nuts in a non-stick pan without adding any seasoning.

Once the pasta is cooked, drain it leaving some cooking water inside and pour it into the pan. Stir-fry for a minute to mix well, add the toasted pine nuts and finally the grated Fiore Sardo DOP. Stir well and serve hot or cold pasta according to your preference.

Pour into a bowl the flour, ricotta, egg yolks, parmesan cheese, nutmeg, a little salt and pepper, and mix everything together to make a soft and smooth pastry.

Turn the pastry over on the floured pastry board and work it for 3-5 minutes.

Take some pieces of the pastry and roll them up to make some kind of little sausages, which you will then cut into pieces about 2 cm long.

In the meantime, prepare the sauce frying for a minute the oil with the garlic and the pepper in pan, then remove from the heat and add the tomato sauce.

Put back on the fire, add salt and simmer for five minutes.

Cook the gnocchi in abundant boiling water.

Drain the gnocchi from the pot with a skimmer and put them in the pan with the tomato sauce.

Serve now with fresh basil decoration. If you want you can add a little grated parmesan cheese.