When they arrive, people have to pay an additional cost for electricity, running water etc. Besides clients will leave a bond (caution money) on their arrival and it will be given back on their departure.
TORTELLINI WITH RICOTTA - Pasta - Speciality from Bologne
For 4-6 servings:
200 g aubergines
300 g ricotta cheese
a few walnuts
a few sage leaves
1 bunch parsley
grated Parmesan cheese
extra-virgin olive oil
salt
Slice the aubergines, sprinkle with sea salt and leave for about half an hour for the water to drain off. Dry, and arrange in an oiled ovenproof dish, and brown both sides in the oven. Remove the dish from the oven, leave to cool, then chop the aubergines with a half-moon chopper. Tip them into a bowl and add the ricotta, the chopped walnuts, a little Parmesan, a handful of chopped sage leave ... continue
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