Radicchio salad with pears and Gorgonzola

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Radicchio salad with pears and Gorgonzola

INGREDIENTS

Ingredients for 4 people

4 Balls of radicchio salad

200g of Gorgonzola dolce cut into cubes

2 Tablespoons of Parmigiano Reggiano grated

3 Pears

1 Juice of a lemon

2 Teaspoons of balsamic vinegar

2 Teaspoons of liquid honey

Few sprigs of fresh Italian parsley

 

METHOD 

  1. Slice the pears very thinly and place them in a large bowl. Pour the lemon juice over them and toss them around. 
     
  2. Slice the radicchio in thin wedges and place it into the bowl with the pears.
     
  3. Place the Parmigiano in a small tray and roll over the cubes of gorgonzola. Not only will the Parmigiano give you extra flavour to your salad but it was also prevent the gorgonzola from sticking together. 
     
  4. Toss the gorgonzola cubes in the bowl. Add the vinegar, honey and parsley and mix together. Serve with slices of toasted Tuscan bread. 

Buon Appetito!  

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De Cecco potato gnocchi with leeks, smoked pancetta and gorgonzola

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De Cecco potato gnocchi with leeks, smoked pancetta and gorgonzola

INGREDIENTS

Ingredients for 4 people

2 Packets of gnocchi De Cecco

1 Large leek cut into 1 cm rings

1/2 Glass of dry white wine

1 Clove of garlic thinly sliced

180g of smoked pancetta cut into 3cm long strips

1 Cup of cream

100g of gorgonzola dolce

1 Tablespoon of freshly chopped Italian parsley

Grated Parmigiano Reggiano

Salt and pepper to season

Extra virgin olive oil

 

METHOD 

  1. In a large pan gently fry the leeks with olive oil and the garlic for a couple of minutes.
     
  2. Add the pancetta and increase the heat and fry for 5 minutes until the pancetta start to colour and the leeks are nice and soft. 
     
  3. Add the wine and let it evaporate. Add the cream and bring the pan to simmer. Add the gorgonzola cheese and parsley. 
     
  4. Season and simmer for two minutes and set aside. 
     
  5. In a large pot of boiling salted water cook the gnocchi and when they rise to the surface simmer for an extra minute. Drain and toss them into the sauce. Sprinkle with Parmigiano reggiano and serve. 

Buon Appetito!  

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De Cecco potato gnocchi with cauliflower cream, smoked pancetta and cavolo nero

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De Cecco potato gnocchi with cauliflower cream, smoked pancetta and cavolo nero

INGREDIENTS

Ingredients for 4 people

2 Packets of De Cecco potato gnocchi

2 Shallots finely chopped

1/2 Cauliflower in small pieces

1 Small potato Agria cut in small cubes

1 tablespoon of butter

1/2 Litre of vegetable stock

1 Clove of garlic

1/2 Cup of cream

1 Tablespoon of extra virgin olive oil

1 Packet of cavolo nero stalks removed and roughly chopped

150g of smoked pancetta cut in 2cm cubes

METHOD 

  1. To make the cauliflower cream. In a small sauce pan fry the shallots and garlic with a little extra virgin olive oil for a couple of minutes at medium heat. Add the potato and cauliflower.
     
  2. Add the stock just to cover the vegetable and then add the butter. Let it simmer until the potatoes are soft. Season with salt and transfer into a blender. Whiz to a soft pure whilst adding the cream. 
     
  3. In a large pan fry the pancetta until coloured. 
     
  4. In a large pot of salted boiling water cook the cavolo nero for 7-8 minutes then in the same pot drop the gnocchi and cook until they rise to the surface. 
     
  5. Add the cauliflower cream into the pancetta pan. Drain the gnocchi and cavolo nero and toss them into the pan and mix. 
     
  6. Serve with Parmigiano Reggiano and drizzle a little extra virgin olive oil on top.

Buon Appetito!  

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Polenta almond orange and ricotta cake

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Polenta almond orange and ricotta cake

INGREDIENTS

Ingredients for 4 people

125g of cornmeal polenta flour

130g of almond flour

250g of fresh ricotta cheese

100g of butter

4 Eggs

130g of honey

1 Orange skin grated

1 Lemon skin grated
 

METHOD 

  1. Turn the oven on and reheat it to 180 degrees
     
  2. Whisk the butter, honey, orange and lemon zest with the help of a beater until nice and fluffy.
  3. Separate the yolks and whites and add the yolks one at a time into the butter mix. Keep whisking until all the yolks have been incorporated. Add the ricotta cheese, the polenta flour and the almond flour. Mix well. 

  4. Whisk the egg whites to a stiff peak and fold it gently into the cake batter. Transfer the mix into a non stick cake tin of 20cm diameter. 
     
  5. Bake for 35 - 40 minutes. 
     
  6. Let it cool before taking the cake out of the tin and decorate with orange peel. 

Buon Appetito!  

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Dry porcini risotto

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Dry porcini risotto

INGREDIENTS

Ingredients for 4 people

250g of risotto carnaroli or arborio 

3 Tablespoons of extra virgin olive oil

1 Small chopped onion

1 Cup of dried porcini mushrooms

3 Cups of hot water to soak the porcini with

5 Cups of vegetable stock

100g of butter

200g of grated Parmigiano Reggiano 

1/2 Cup of roughly chopped Italian parsley

Salt and pepper to taste
 

METHOD 

  1. Put the dried mushrooms in a medium bowl and pour the hot water over them. Soak until softened, for about 20 minutes. Remove the mushrooms, reserving the soaking liquid, and chop them. Strain the liquid through a paper towel lined sieve into a medium saucepan. Add the broth to the pan and bring to a simmer

  2. In a medium pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the chopped mushrooms, the rice and the salt. Stir until the rice begins to turn opaque for about 2 minutes.

  3. Add about 1/2 a cup of the simmering broth to the rice and cook, stir frequently until the broth has been completely absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until tender, 18 - 20 minutes. The broth that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all of the liquid or you may need more broth or some water.

  4. Stir in the butter, pepper, parsley and half of the cheese. Whisk to make the risotto nice and creamy. Serve the risotto with the rest of the grated Parmigiano on top.

     

Buon Appetito!  

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Polenta with porcini and sausage ragout

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Polenta with porcini and sausage ragout

INGREDIENTS

Ingredients for 4 people

300g Polenta cornmeal 

4 Cups of cold water

2 Cups of milk

50g of butter

1 Pinch of salt

1 Carrot cut small, diced

1/2 Onion cut small, diced

2 Cloves of garlic

3 Italian style sausages 

1/2 Glass of dry white wine

1/2 Cup of dried porcini mushrooms soaked in 1 cup of hot water

1 Cup of chopped tin tomato

Grated Parmigiano Reggiano 

 

METHOD

To Make Polenta: 

  1. In a medium sized pot pour the water, milk, butter and salt and bring to simmer. 

  2. Add the polenta slowly, whisking to avoid the formations of lumps. 

  3. Bring back to simmer and check the consistency after 1 minute. It should be at a runny/soft porridge like consistency. If to runny, add a spoon of polenta, if too hard add some more water.

  4. Let it simmer for 5 minutes if using the instant polenta. If using a traditional polenta, simmer for 40 minutes. 

To make the ragout:

  1. In a medium pot fry the vegetables with 3 tablespoons of extra-virgin olive oil for 10 minutes at low heat.
     
  2. Take the sausages meat out of their casting. Increase the heat and add sausages meat and fry until the meat start to brown. 
     
  3. Add the wine and let it evaporate. Add the mushrooms roughly chopped and their water. Simmer for 5 - 8 minutes then add the tomato and cook the sauce for 15 more minutes at low heat. Season with salt and white pepper. 
     
  4. Pour 1 generous ladle of polenta on a flat plate and spread the polenta almost to the edge. Top the polenta with the sausage and porcini ragout. 
     
  5. Sprinkle with Parmigiano reggiano on top and drizzle a little extra virgin olive oil.

Buon Appetito!  

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White rice with Buffalo mozzarella, zucchini and basil

INGREDIENTS

Ingredients for 4 people

300g of risotto carnaroli

3 Buffalo mozzarella

3 Tablespoon of grated Parmigiano Reggiano

2 Large zucchini

10 Fresh leaves of basil

3 Tablespoons of extra virgin olive oil

 

METHOD

  1. In a large pot bring some water the boil add some salt and simmer for 5 minutes the zucchini whole. With a pair of tongues fish the zucchini out of the water and place them in a bowl with cold water. 

  2. Pour the rice into the simmering water and boil it stirring for 18 minutes. Slice the zucchini and place them in a large bowl. Take the buffalo mozzarella and rip them into small pieces the size of a walnut and with the basil add them into the bowl. When the rice is cooked drain and add into the bowl with the zucchini and mozzarella

  3. Add the oil and the Parmigiano and give it a good mix. Serve warm

Buon Appetito!  

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Eggplant parmigiana with buffalo mozzarella

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Eggplant parmigiana with buffalo mozzarella

INGREDIENTS

Ingredients for 4 people

4 Aubergines

Flour for dusting the eggplant

3 Eggs beaten

Sunflower oil for frying 

500ml of tomato passata

Extra virgin olive oil

1 Clove of garlic

1/2 Onion finely chopped

A few bails leaves

250g of buffalo mozzarella ripped into small pieces

150g of grated Parmigiano Reggiano cheese

 

METHOD

  1. Wash the eggplant and cut them into 5mm thick slices

  2. Arrange the eggplant slices in a colander with a good sprinkle of coarse salt in between the layers, put a plate on top of the eggplants then place a weight over the plate. Leave the eggplants on the sink for about 30 minutes, they will be less bitter. 

  3. After this time, rinse all your slices under running water and arrange them on a towel. Pat them dry. 

  4. Scoop some flour into a bowl and coast the eggplant slices, shaking off the excess flour from each slice. Meanwhile heat the frying oil in the large pan. 

  5. Check if the oil is hot enough by sacrificing a slice of the eggplant — dip a corner in the oil and when it is surrounded by many small small bubbles it means the oil is hot enough. Dip the slices of eggplant into the eggs and start to deep dry them a small batch at a time. 

  6. Let them brown on both sides, it takes about 5 minutes. When the eggplants are golden and crisp, place them in a dish with some kitchen paper, so that the excess oil is absorbed. Season lightly with salt. 

  7. Make the tomato sauce. Heat a few tablespoons of extra virgin olive oil in a pan with a clove of garlic and the chopped onion. 

  8. When the garlic turns golden pour the tomato passata, add a cup of water and some of the fresh basil leaves. Season with a pinch of salt. Cook the salsa pomodoro for about 15 minutes until it has lost the taste of raw tomatoes and become thicker and savoury. 

  9. In a large baking dish pour some of the tomato salsa and arrange a layer of fried eggplants. Sprinkle with some mozzarella and a few of the basil leaves and a generous layer of grated Parmigiano. Spread the tomato sauce on top and keep making layers, until you have run out of ingredients. Top the last of the pomodoro salsa, a few pieces of mozzarealla and a lot of Parmigiano. 

  10. Bake in the preheated oven of 180 degrees for about 35 minutes, until golden brown on top! Serve the parmigiana warm OR let it cool down completelty. 

Buon Appetito!  

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Sandy Mafaldine pasta (Mafalde alla sabbia)

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Sandy Mafaldine pasta (Mafalde alla sabbia)

INGREDIENTS

Ingredients for 4 people

380g Mafaldine pasta De Cecco

2 Tablespoons of extra virgin olive oil

4 Cloves of garlic

2 Tablespoons of freshly chopped Italian parsley 

10 Preserved anchovies

1 Teaspoon of dried chilli

2 Tablespoons of fine bread crumbs

METHOD

  1. Cook the mafaldine in plenty of salted water 

  2. In the meantime in a large pan dry the garlic, chilli and anchovies 

  3. When the anchovies have melted set the pan aside.

  4. Drain the pasta reserving a little of the cooking water.

  5. Add the pasta into the pan and toss it about adding the fresh Italian parsley and a little of the cooking water.

  6. Serve with the bread crumb sprinkled on top.

Buon Appetito!  

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Mafalde with roasted tomato and crescenza cheese

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Mafalde with roasted tomato and crescenza cheese

INGREDIENTS

Ingredients for 4 people

380g Mafaldine pasta De Cecco

8 Medium sized ripe tomato

2 Cloves of garlic sliced

1 Onion thinly sliced

3 Tablespoons of extra virgin olive oil

Few sprigs of thyme

200g of Fresh crescenza cheese

Salt and pepper to taste

METHOD

  1. With a sharp knife prickle the tomato and place them whole in a large baking tray. Add the onion, garlic, thyme and oil. Season with salt and pepper and bake in a oven at 180 degrees until you see some of the skin of the tomato darkened. 

  2. Take the tray out of the oven and lightly squash the tomato. Cook the Mafaldine in plenty of salted water until al dente. Drain them and toss them into the baking tray with the tomato. 

  3. Add the crescenza in teaspoons and mix through. Serve with a drizzle of extra virgin olive oil on top.

Buon Appetito!  

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Mafaldine De Cecco with Trapanese pesto

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Mafaldine De Cecco with Trapanese pesto

INGREDIENTS

Ingredients for 5 people

400g Mafaldine pasta De Cecco

40g Parmigiano Reggiano

100g Blanched almonds

2 Cloves of garlic

1/2 teaspoon of fresh chopped chilli

4 Anchovy fillets 

20g of basil

1 Cup of sun-dried tomato 

200g of cubed riped tomato 

2 Cups of olive oil

1 Pinch of salt

METHOD

  1. Blanch the tomato in boiling water for 10 seconds, place it in cold water until you are ready to handle it. Peel it and chop it roughly. 

  2. Place it all of the ingredients into a tall cup for a hand blender or a normal blender.

  3. Whiz to a pesto like consistency and set aside. 

  4. Cook the pasta in plenty of salted water to al dente, drain them reserving 1/2 cup of the cooking water.

  5. Place the pasta in a large bowl and pour the pesto into it. Toss the pasta and serve it with extra parmigiano on top!

Buon Appetito!  

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Artichoke, pecorino and walnut salad

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Artichoke, pecorino and walnut salad

INGREDIENTS

Ingredients for 4 people

4 Raw fresh artichokes outer leaves removed

1 Lemon

1 Celery heart

100g of pecorino romano 

1 Tablespoon of roughly chopped Italian parsley

10 Fresh leaves of mint

2 Tablespoons of extra virgin olive oil

Salt and pepper to season 

METHOD

  1. Toast the walnut in a large pan over a medium heat. Cool them and chop them roughly. 

  2. Slice the artichokes very thin and squeeze half of the lemon on them. 

  3. Give them a mix and set aside in a large salad bowl.

  4. Slice the celery heart and shave the pecorino cheese. Add the celery into the artichokes mix and toss it about adding also the herbs, the walnuts, the oil and seasoning. 

  5. Serve with a nice slice of toasted Tuscan style bread.

Buon Appetito!  

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Semolino gnocchi gratin Roman style with pecorino and panacetta

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Semolino gnocchi gratin Roman style with pecorino and panacetta

INGREDIENTS

Ingredients for 4 people

250g of Semilino fine

1 litre of milk

100g of butter 

2 Egg yolks

100g of grated Parmigiano Reggiano

50g of grated pecorino romano 

100g of cubed pancetta

Salt and nutmeg to taste

METHOD

  1. Place the milk and half of the butter in a large pot and bring it to simmer. Add the pancetta cubed and the semolino and stir with a wooden spoon. 

  2. Let it cook for 5 minutes then out of the heat add the yolks, the seasoning and the parmigiano. 

  3. At this point spread the mix into a oiled tray. Let it cool and with a cookie cutter cut place them into a buttered baking dish. 

  4. Brush the disks with melted butter and sprinkle with the grated pecorino cheese. 

  5. Bake in oven at 180 degrees until golden and serve nice and hot. 

Buon Appetito!  

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Reinforcement salad

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Reinforcement salad

INGREDIENTS

Ingredients

One head of cauliflower, broken up into florets

3-4 pickled red peppers, cut into strips or squares

1/2 Cup of green olives preferably of the Gaeta 

1/2 Cup of black olives

10 Anchovies 

1/2 Cup of capers

1 Teaspoon of white wine vinegar

1 Tablespoon of extra-virgin olive oil

Sprinkle of roughly chopped basil

METHOD

  1. Boil the head of the cauliflower, trimmed and broken up into florets, until it has lost all its rawness but is al dente.

  2. Place the florets in a large mixing or salad bowl, then add the anchovy fillets, olives and capers.

  3. Dress the cauliflower and other ingredients with abundant olive oil and the chopped parsley, a bit of white wine vinegar and salt to taste as you would with a regular salad, mixing well but taking care not to break up the florets. 

  4. Let the salad rest for a few hours to develop and meld its flavours! 

Buon Appetito!  

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Anchovie butter

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Anchovie butter

INGREDIENTS

Ingredients for a punnet

10 Anchovie fillets

250g of butter

1 Teaspoon of chopped pink peppercorn

1 Teaspoon of chopped thyme

10 Leaves of basil chopped

1 Tablespoon of extra virgin oil

 

METHOD

  1. Reheat the oil in a small pan and add the anchovies. While the oil is hot, with a spoon squash the anchovies and make sure they melt nicely, add the peppercorn and set aside. 

  2. Get the butter at room temperature and whisk it with the help of an electric beater until nice and fluffy. 

  3. Fold in the butter, the herbs and the anchovies mix. Place into a small jar and refrigerate until its used! 

Buon Appetito!  

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Orecchiette alla pugliese with broccoli and anchovies

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Orecchiette alla pugliese with broccoli and anchovies

INGREDIENTS

Ingredients for 4 people

380g Orecchiette De Cecco

1 Clove of garlic thinly sliced

1 Teaspoon of dry chilli flakes

4 Anchovies

1 Large Broccoli cut in florets

2 Tablespoons of dry bread crumbs
 

METHOD

  1. In a large pan gently fry the garlic with the anchovies and the chilli with some extra virgin olive oil until the anchovies melt. 

  2. Cook the orecchiette in plenty of salted boiling water

  3. When there is 5 minutes left on the cooking time for the orecchiette drop the broccoli in the water and cook it all together. 

  4. When cooked drain nicely and toss into the anchovies flavoured oil. Toss it about and serve with bread crumbs sprinkled on top!

Buon Appetito!  

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"Gnudi" Ricotta, spinach, gnocchi, butter and sage

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"Gnudi" Ricotta, spinach, gnocchi, butter and sage

INGREDIENTS

Ingredients for 4 people

700g Fresh spinach

400g Fresh ricotta

60g Flour

100g Grated parmigiano reggiano

1 Egg

1 Teaspoon of grated nutmeg

6 Leaves of fresh basil

1 Clove of garlic

2 Tablespoons of extra virgin olive oil

1 Cup of flour to roll the gnudi in 

150g of butter

10 Fresh leaves of sage 

METHOD

  1. Wash and drain the spinach and if possible use a salad spinner to get rid of of most of the water. 

  2. In a large pot fry the garlic with the oil to medium heat for 2 minutes. Add all the spinach and cover with lid. Cook the spinach until wilted nicely and tender approx 3 minutes. 

  3. Squeeze out as much water as you can from the spinach and let it cool. Once cold, chop the cooked spinach finely. 

  4. In a large terrine mix all the ingredients together. Chop the basil and add into the mix. 

  5. With floured hands — prepare the gnudi rolling a small amount of mix into a ball the size of a table tennis ball. Place some flour into a tray and roll the gnudi into it like this they will be nicely coated.

  6. Plunge the gnudi in a pot of simmering salted water and once they come out on the surface, fish them out and place them on a large serving plate. 

  7. In a small pot melt the butter and the safe together. Sprinkle the gnudi with more grated parmigiano and when the butter and safe are foaming, pour it over them. Serve nice and hot!

Buon Appetito!  

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Tuscan ricotta tart

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Tuscan ricotta tart

INGREDIENTS

Ingredients for 4 people
 

For the pastry:

250g flour (00)

110g of caster sugar

125g of butter

1 Whole egg and 1 yolk

Few drops of vanilla essence 

1 Pinch of salt

For the filling:

200g of fresh cow ricotta

20g of flour

1/2 Cup of cream

100g of peeled almond

250g of caster sugar

1 Egg and 1 yolk

Grated zest of 1 lemon

METHOD

  1. Prepare the pastry by mixing the butter, flour and sugar together in a food processor at a low speed until a bread crumb consistency. Add the eggs and the flavouring.

  2. As soon as the dough comes together stop the machine and mix by hang until a ball of dough is formed. Place in the fridge for at least 1 hour. 

  3. In a large bowl with the help of a electric beater, mix the ricotta with the flour, sugar, cream, lemon zest and the eggs. Beat until all is combined and fluffy

  4. Chop the almond roughly and into the ricotta mix. 

  5. Take the pastry dough out of the fridge and roll it to 1cm thick and cover a 24cm tart form. Make sure the pastry reaches the top of the edge of the form. 

  6. Spread the filling in the tart and place it in the oven already hot at 180 degrees for 20 minutes. Lower the temperature at 160 degrees and cook for another 20 minutes. 

  7. Enjoy the Tuscan ricotta tart with a glass of Vin Santo.

Buon Appetito!  

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Rigatoni De Cecco alla Norcina with Italian sausage, ricotta cheese and truffle scent.

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Rigatoni De Cecco alla Norcina with Italian sausage, ricotta cheese and truffle scent.

INGREDIENTS

Ingredients for 4 people

380g Rigatoni De Cecco

3 Italian style sausage casing off 

1/2 Cup of cream

1/2 Cup of fresh ricotta cheese

2 Tablespoons of extra virgin olive oil 

Few drops of truffle scented oil

1/2 Cup of grated Parmigiano Reggiano 

2 Tablespoons of freshly chopped Italian parsley

METHOD

  1. In a large pan with the oil fry the sausage meat on a medium heat until nice and crumbed and not lumpy. 

  2. Add the cream and parsley and simmer for 1 minute. 

  3. In a large pot of salted boiling water cook your rigatoni. Drain the pasta till al dente and pour into the pan with the sausage sauce. 

  4. Add the ricotta cheese and mix through. 

  5. Serve with Parmigiano Reggiano grated on top. 

Buon Appetito!  

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Borlotti beans and cavatappi pasta soup

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Borlotti beans and cavatappi pasta soup

INGREDIENTS

Ingredients for 4 people

3 Tins of borlotti beans drained

1 Small onion roughly chopped

100g of chopped rolled pancetta

1/2 Carrots cubed 

1/2 Celery stick cubed

1 Clove of garlic

1 Sprig of sage 

1 Medium potato

1/2 Tin of chopped Italian tomato

Salt and white pepper to season

150g of cavatappi De Cecco

For the flavoured oil:

3 Garlic cloves

2 Sprigs of sage

2 Sprigs of rosemary

2 Sprigs of thyme

1/2 Cup of extra virgin olive oil

 

METHOD

  1. Fry the vegetables, the pancetta and sage with some olive oil in a large pot.

  2. When the vegetables are soft add the tomato and 1 litre of water. Season with salt and pepper then simmer for 10 minutes. Add the borlotti beans and simmer for another 12 minutes. 

  3. In the meantime prepare the flavoured oil by placing the garlic and herbs in a small pot with the oil. Simmer gently at a low heat until the garlic is light brown.

  4. Whiz the soup with a hand blender and strain the flavoured oil into it. 

  5. Bring the soup back to simmer then add the pasta and cook until al dente. 

  6. Serve with a sprinkle of extra virgin olive oil and freshly ground black pepper

Buon Appetito!  

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