Now we will measure ourselves against the nouvelle cuisine, nothing better for ensnaring a young urban professional in career.

Ingredients:

Appetizer: Shrimps in brine, a bunch of fresh basil, 250 gr. of mascarpone cheese (you can use a Philadelphia cheese, if you are not able to find a genuine Italian mascarpone), olive oil, garlic, salt, pepper.
Course: Fillet of salmon, broccoli, garlic, white wine, olive oil, white flour, salt, pepper, 1 anchovy, parsley, fresh cream.
Dessert: short pastry, 150 gr. of Roman ricotta cheese, 2 eggs, sugar, vanilla in powder, 1 tin of conserve of berries.

Preparation

Appetizer:
Wash and dry the leaves of basil and put them in a blender with the cloves of garlic (remove the green core), salt and pepper and turn the blender on. Add a thread of oil while the blender is working until it becomes creamy. Pour mascarpone in a bowl and add the cream of basil and mix until the compost becomes uniform.
Pour the sauce on a dish, then pour shrimps well dripped, that you will have previously seasoned with juice of lemon on the sauce.

Course:
Prepare two frying pans both with oil and crunched garlic and heat it.
Put the fillets of floury salmon,in the first frying pan having care of turn them often, add the wine and make it tighten, up to a dense sauce.
Put the anchovy in the second frying pan and make it loosen, then add the broccoli that you will have previously boiled in salty water.
Stir the broccoli in the sauté for some minute and add the cream and cook until the cream doesn't become well thick.
Blend all with a hand blender and join the cream with the salmon and cook for 5 minutes at low fire, stirring the frying pan to avoid it to attach.
Pour the all in a tray that you will have previously bedecked at your taste, and dust generously with the milled parsley.

Dessert:
Separare il tuorlo dall'albume e montateli separatamente aggiungendo lo zucchero e la vaniglia, quando il tuorlo sarà cremoso e l'albume montato a neve, uniteli e continuate a sbatterli, aggiungendo la ricotta. Quando sarà una crema omogenea, versatela negli stampini contenenti la pasta frolla e metteteli in forno per 40 minuti. Rovesciate la marmellata nel bicchiere del frullatore e fatela frullare per qualche minuto, finchè non sia completamente cremosa. Versatela sulla ricotta, appena il dolce sarà raffreddato.
Attenzione: questo dolce va mangiato il giorno dopo la preparazione e va tenuto al fresco, ma NON in frigorifero.
Put the short pastry in two pudding moulds of aluminum. Separate the yolk from the albumen and whip them separately adding the sugar and the vanilla, when the yolk will be creamy and the albumen whipped to snow, join them and continue to beat them, adding the ricotta. When it will be a homogeneous cream, pour it in the pudding mould containeining the short pastry and bake in oven for 40 minutes. Pour the jam in the blender and beat for some minute, until it is completely creamy. Pour it on the ricotta, as soon as the cake will have cooled.
Attention: this cake has to be eaten the day after the preparation and should be kept cool, but NOT in refrigerator.  

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