Our olive tapenade

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Our olive tapenade

INGREDIENTS

*Ingredients found at Mediterranean Foods
4 anchovies*

1 garlic clove 

1 tablespoon of capers*

200g of black pitted marinated olive*

Extra virgin olive oil*

1/2 cup of chopped parsley 

1/2 lemon juice

METHOD 

Place all the ingredients in a food processor and whiz to a paste adding more oil if it looks too dry. Keep refrigerated until ready to use. 

Buon Appetito!

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Sandy Spaghetti with garlic, chilli, anchovies and bread crumbs

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Sandy Spaghetti with garlic, chilli, anchovies and bread crumbs

INGREDIENTS

Ingredients for 4 people
* Ingredients found at Mediterranean Foods

400g De Cecco spaghetti*

3 tablespoon of extra virgin olive oil*

4 anchovies fillets*

1 teaspoon of dry chilli flakes*

2 cloves of garlic

1 tablespoon of chopped fresh parsley

METHOD 

  1. In a large pot cook the spaghetti to al dente in plenty of salted simmering water.

  2. In the meantime in a large pan fry from cold and very gently the garlic, parsley, chilli and anchovies. When the anchovies have dissolved add a little of the water of the pasta cooking.

  3. Simmer for 1 minute and set aside. When the pasta is cooked toss it into the pan and mix whilst adding half of the breadcrumbs.

  4. Serve in a large plate and sprinkle over the rest of the bread and a little of extra virgin olive oil.   

Buon Appetito!

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Risotto Di Zucca — Pumpkin Risotto

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Risotto Di Zucca — Pumpkin Risotto

INGREDIENTS

Ingredients for 6 people
* Ingredients found at Mediterranean Foods

500g Arborio or Vialone Nano rice*

80g Parmigiano cheese*

1 Litre of vegetable stock*

Extra virgin olive oil*

400g Pumpkin/butternut squash

1 Sliced white onion

100g Butter

Salt

METHOD 

  1. Cut the pumpkin in small cubes after you have taken off the seeds and the shell.
     
  2. Fry gently in half the butter the chopped onion and then add the pumpkin and leave to cook for 10 minutes adding 2 large spoons of broth.
     
  3. Now place 1 spoon of olive oil in a sauce pan and heat it. Add the rice, toast it for a minute until it becomes translucent, add the glass of wine and let evaporate.
     
  4. Add the pumpkin and a bit of the broth. Stir and slowly start adding the broth waiting every time for it to be absorbed by the rice. Keep stirring the rice until it is cooked through.
     
  5. Turn the heat off, add a little bit of butter and a good spoonful of Parmigiano cheese. Cover with a dry cloth and the lid.
     
  6. Allow to rest for 5 minutes (the cloth will trap the steam and give you a nice glossy rice). Serve hot.

Buon Appetito!

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De Cecco mafaldine with pumpkin, sausage, castelmagno cheese & hazelnut crumbs

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De Cecco mafaldine with pumpkin, sausage, castelmagno cheese & hazelnut crumbs

INGREDIENTS

Ingredients for 4 people
* Ingredients found at Mediterranean Foods

500g De Cecco mafaldine pasta*

2 tablespoons of secret tomato salsa*

2 Italian style sausages*

200g castelmagno cheese grated*

300g pumpkin chopped into cubes

1 carrot roughly chopped

1/2 onion roughly chopped

1/2 stick of celery roughly chopped

2 garlic cloves

1 medium sized potato roughly chopped

10 leaves of sage

1 tablespoon of roughly chopped parsley

Hazelnut crumbs to serve

METHOD 

  1. In a large pot place all the vegetables, salsa sauce and the sage and simmer until all nice
    and soft. Blend the pumpkin mix to a thick sauce.

  2. Cook the mafaldine pasta in plenty of simmering salted water.

  3. Take the sausage meat out of its casing and fry it in a large pan with a little extra virgin olive oil.

  4. When the meat is nice and brown add 2 ladles of the pumpkin sauce and simmer for a couple of minutes.

  5. Add the parsley and when the pasta is cooked toss it into the pan. Add half the grated cheese.

  6. Serve sprinkling the rest of the cheese and the hazelnuts on top.

Buon Appetito!

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Frittata with zucchini, potato, mint & smoked caciocavallo

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Frittata with zucchini, potato, mint & smoked caciocavallo

INGREDIENTS

Ingredients for 6/8 people

6 Free range eggs

2 Medium sized agria potato

2 Zucchini

1 Small onion

8 Tablespoons of shredded Caciocavallo smoked

80ml of milk

Extra virgin olive oil

Salt & pepper

10 Fresh leaves of mint roughly chopped

METHOD 

  1. Chop the potato into small cubes and the zucchini in slices

  2. Pan fry them together with the onion in a large non stick oven proof pan with salt and pepper

  3. Whisk the eggs with the milk in a large bow. 

  4. Add the mint leaves to the pan and when the potato starts to soften up add the egg mixture into it. 

  5. Let the egg firm up and cook then sprinkle the top of the frittata with the cheese.

  6. Bake for 5 minutes in a hot oven and serve with some rocket salad on the side.

Buon Appetito!

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De Cecco Egg Fettuccine with San Marzano DOP tomato & smoked Caciocavallo

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De Cecco Egg Fettuccine with San Marzano DOP tomato & smoked Caciocavallo

INGREDIENTS

Ingredients for 4 people

500g egg fettuccine pasta

3 cloves of garlic

2 tablespoons of extra virgin olive oil

1 tin of De Cecco San Marzano DOP tomato

10 leaves of fresh basil

200g of shredded smoked caciocavallo cheese

Salt

METHOD 

  1. Drop the fettuccine in a pot of plenty salted water

  2. In a large pan fry the garlic and basil leaves gently. When the garlic cloves turn brown remove them and discard them. 

  3. Add the tomato and squash them lightly with a fork season with salt and simmer for a couple of minutes.

  4. Drain the fettuccine reserving a little of the cooking water. Toss the fettucine with the sauce adding the cooking water if it gets too dry. 

  5. Serve with the smoked Cacaiocavallo sprinkled on top.

Buon Appetito!

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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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