Butter beans, tuna and Sardinian bottarga salad

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Butter beans, tuna and Sardinian bottarga salad

INGREDIENTS

Ingredients for 4 people

2 small tins of Italian butter beans or "fagioli di spagna" 

1 small tin of Italian preserved tuna in olive oil 

2 tablespoons of roughly chopped Italian parsley

4 tablespoons of extra virgin olive oil

1 teaspoon of finely chopped rosemary

4 teaspoons of grated bottarga

salt and pepper to season

METHOD 

  1. Drain the beans and rinse under the tap for 1 minute.

  2. Place the beans in a large bowl and dress them with the rest of the ingredients. Sprinkle the bottarga on top and serve as a side or refreshing starter salad.

Buon Appetito!

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Sardinian Fregola with artichokes Sardinian bottarga and chilli

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Sardinian Fregola with artichokes Sardinian bottarga and chilli

INGREDIENTS

Ingredients for 4 people

320g of Sardinian fregola coarse

6 teaspoons of bottarga

4 fresh artichokes

1/2 cup of roughly chopped Italian parsley

1/2 glass of white wine

1 pinch of saffron stems

Extra virgin olive oil

Juice of a lemon

Salt

METHOD 

  1. First prepare the fresh artichokes by discarding the outer tougher leaves and the tip. Place the artichokes for 10 minutes in a bowl with water and 1/2 lemon juice — this will preserve the colour. 

  2. In a large pot gently fry the garlic, the chilli, the sun dried tomato and the parsley. 

  3. Slice the artichokes finely and add into the pot. Fry for a couple of minutes then add the wine. Let the wine evaporate and be absorbed by the artichokes then add the fregola and saffron. 

  4. Fry gently for 1 minute then add 1 litre of hot water. Simmer for 8 to 12 minutes, if necessary add some more water. The consistency should be like a soft porridge. 

  5. Season with salt and serve sprinkling the bottarga all over it and some more chopped parsley.

Buon Appetito!

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De Cecco egg fettuccine with oil, garlic, chilli, shrimps and Sardinian bottarga

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De Cecco egg fettuccine with oil, garlic, chilli, shrimps and Sardinian bottarga

INGREDIENTS

Ingredients for 4 people

500g egg fettuccine pasta

2 tablespoons of extra virgin olive oil

3 cloves of finely sliced garlic 

2 pinches of dried chilli flakes

2 tablespoons of roughly chopped Italian parsley

400g shrimp

4 teaspoons of bottarga

METHOD 

  1. Bring a large pot of water to the boil, add some salt and drop the fettuccine in to cook. Don't stir straight away to avoid breaking. Wait for a minute then stir. 

  2. In the meantime in a large pan gently sauté the garlic and the chilli for 1 minute. Add the parsley and add a little of the salted water from the cooking pasta. Add the shrimps and simmer for 1 minute. 

  3. When the pasta is ready, drain and toss into the pan adding some more of the water from the cooking process. 

  4. Add a little more olive oil and serve onto a large plate to share. Sprinkle the bottarga all over and serve nice and hot.

Buon Appetito!

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De Cecco Conchiglie with preserved tuna and nduja

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De Cecco Conchiglie with preserved tuna and nduja

INGREDIENTS

Ingredients for 4 people

380g of conchiglie De Cecco

2 Table spoons of nduja (spicy sausage spread) 

1 Red onion finely sliced

1 Small tin of tomato fillets

1/2 Cup of roughly chopped Italian parsley

300g tin of Callipo preserved tuna

METHOD 

  1. In a large pan fry the tuna and onion with some of the oil until soft. Add the tomato fillets and simmer for a few minutes. 
     
  2. Add the tuna chunks and season with some salt and pepper
     
  3. In a large pot of salted boiling water cook the conchiglie pasta until al dente. 
     
  4. Toss the pasta into the tuna sauce and add nduja. Mix and serve with a sprinkle of chopped Italian parsley. 

Buon Appetito!

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Lemon and tuna pasta

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Lemon and tuna pasta

INGREDIENTS

Ingredients for 4 people

375g De Cecco fusilli or rigatoni pasta

185g Canned tuna in olive oil, drained or flaked

1/3 Cup extra virgin olive oil

2 Tablespoons baby capers

2 Garlic cloves, crushed

1/4 Cup (60ml) lemon juice with lemon zest

1/4 Cup of parsley

Black pepper 

METHOD 

  1. Combine tuna, 1/4 cup of olive oil, capers, garlic and lemon juice in a bowl. Season to taste and stand for one hour. Add parsley. 

  2. Meanwhile, cook the pasta in a large saucepan of boiling salted water according to the packet directions. 

  3. Drain and drizzle with the remaining olive oil. Toss the tuna mixture through the pasta on low heat to heat through. 

  4. Serve with a good grinding of black pepper.

Buon Appetito!

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De Cecco Casareccia with preserved tuna, marinated olives & capers

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De Cecco Casareccia with preserved tuna, marinated olives & capers

INGREDIENTS

Ingredients for 4 people

300g Tuna in olive oil

380g Casareccia pasta 

3 Cloves of garlic

1/2 Glass dry white wine

1/2 Cup of roughly chopped Italian parsley 

1 Cup of mixed marinated pitted olives

1 Tablespoon of capers

1 1/2 Cup of our secret tomato sauce
 

METHOD 

  1. Place the tuna in strainer and strain the oil straight into a large pan. Slice the garlic thinly and add it into the pan. Bring it to a simmer than add the parsley. 
     
  2. Fry gently for 20 seconds then add the strained tuna. Cook for a minute then add the capers and olives. Pour the wine in and let it evaporate. 
     
  3. Add the tomato sauce and let it simmer for 2 minutes. 
     
  4. Cook pasta in plenty of boiling salted water. Strain and add into the tuna sauce. 
     
  5. Toss it through and garnish with a sprinkle of Italian parsley and a little extra virgin olive oil.

Buon Appetito!

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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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