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SPAGHETTI AGLIO E OLIO | INGREDIENTS (SERVES 2) 400g spaghetti, 4 cloves of garlic, 1 chili pepper, 2 dessertspoons of parsley, 1 dessertspoon of fresh mint, a tenth of a liter of Extra Virgin Olive Oil. |  | Boil a pot two-thirds full of salted water, add spaghetti and cook until “al dente”. Once done, drain the spaghetti. Peel the garlic and chop finely together with the chili pepper. Gently fry in 2 dessertspoons of olive oil till the garlic is golden brown. Add the pasta, some pepper, fresh mint and the remainder of the olive oil. Heat gently for 2 minutes stirring constantly and serve | RISO BIANCO PROFUMATO (White aromatic rice) | INGREDIENTS (SERVES 4) 300g Carnaroli rice, 40g grated Pecorino Toscano cheese, rosemary, oregano, parsley, thyme, 1 small white onion, 4 dessertspoons of Extra Virgin Olive Oil, salt and pepper. |  | Heat a little olive oil and gently fry the finely chopped onion. Add all the finely chopped herbs, stir and take off the heat for a few minutes. Boil a pot of salted water and cook the rice, drain and add to the sauce. Add grated Pecorino Toscano cheese and serve. |
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