"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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Cavatappi De Cecco and mussels

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Cavatappi De Cecco and mussels

INGREDIENTS

Ingredients for 4 people

30 Fresh mussels rinsed and scrubbed

1/2 Glass of white wine

3 Cloves of garlic

300g of Cavatappi De Cecco 

4 Ripe tomato skinned seeded and cubed

1/2 Cup of roughly chopped Italian parsley 

METHOD

  1. Fry 1 clove of garlic in a large pot and place the mussels in. Pour the wine and cover with a lid.

  2. Steam the mussels open then let them cool down. 

  3. Discard the mussel shells, the garlic and strain the sauce.

  4. Slice the other 2 cloves of garlic and fry them gently in a large pan for a minute, add the chopped tomato and the juice of the mussels. Simmer for a few minutes.

  5. In the mean time cook the pasta in plenty of salted boiling water.

  6. Add the mussels and the parsley to the sauce. Strain the pasta and toss it into the pan. Mix it through and serve with some more parsley on top and a drizzle of extra virgin olive oil.

Buon Appetito!  

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(Vegan) "Bigot" Cavatappi De Cecco with black olives, capers & our secret tomato salsa!

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(Vegan) "Bigot" Cavatappi De Cecco with black olives, capers & our secret tomato salsa!

INGREDIENTS

Ingredients for 4 people

350g of Cavatappi pasta 

2 Medium onions sliced 

1 Cup of black olives stoned 

1/2 Cup of capers rinsed 

1/3 Cup of freshly chopped Italian parsley 

2 Cups of Medifoods secret tomato salsa 

METHOD

  1. In a large pan fry the onions with a little extra virgin olive oil until they start to brown. Add the olives and capers and toss it for a couple of minutes.

  2. Let it cool and with a hand blender or food processor whiz the onions and olives mixture. 

  3. Don't whiz it too fine, it is ok if it is a little rough.

  4. Cook the cavatappi in plenty of salted water until al dente and in the meantime reheat the secret tomato salsa. 

  5. Add the onion and olives mix and simmer for a couple of minutes.

  6. Drain the pasta and add into the sauce. Toss it about adding the chopped Italian parsley. Serve with a sprinkle of extra virgin olive oil on top 

Buon Appetito!  

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Frittata di Fettuccine

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Frittata di Fettuccine

Here is a recipe that you can use left overs to create a new dish! If you have had fettuccine (or any other pasta dish for lunch) and you have a decent amount left over.. here is a solution to reuse it for dinner or lunch the next day!

INGREDIENTS

Ingredients for 2 people

1/2 packet of Bertagni fresh fettuccine cooked and drained OR 1 or 2 portions of fettuccine left over from a previous meal (Still works if it has vegetarian or meat sauce in the dish)

1 Leek

1/2 Cup of frozen peas

3 Eggs

1/2 Cup of cream

1/2 Cup of tomato passata OR 1/3 tins of squashed whole peeled tomatoes

1/2 Cup of chopped pancetta (optional)

1/2 Cup of grated parmigiano reggiano

METHOD
 

  1. In a large pan fry the leeks and pancetta if using, until soft. Add the frozen peas and the tomato. Simmer for a few minutes, then set aside to lightly cool. 

  2. In a large bowl break the eggs, add the cream add whisk together. Add the fettuccine to the bowl then add the sauce and mix it through. 

  3. Clean the pan that you have been using then add a little olive oil. Place on the stove to a medium heat. When the oil starts to smoke add the fettuccine and egg mix. Fry gently for 1 minute. Add a sprinkle of parmigiano on top and place it in the oven at 170 degrees until the top is nice and golden.

  4. Let it cool and serve

Buon Appetito!  

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The real fettuccine bolognese

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The real fettuccine bolognese

INGREDIENTS

Ingredients for 6 people

2 Packets of Bertagni fettuccine or homemade fettuccine by yourself

For the sauce:
300g of coarsely minced beef

150g of finely chopped "pancetta"

50g of finely chopped carrots

50g of finely chopped celery 

50g of finely chopped onion

300g of whole peeled tomatoes squashed by hand 

1/2 glass of dry white wine

1/2 glass of milk

2 glasses of beef or vegetable stock

50g of butter

50g of extra virgin olive oil
 

METHOD

  1. In a large pot start to gently fry the pancetta and after a couple of minutes add the oil and butter.

  2. When the pancetta is soft and almost translucent add the vegetables and fry them until they become soft. 

  3. Add the mince and brown it nicely until all the water has evaporated. When you start to hear the meat make a frying noise, add the wine and let it evaporate. 

  4. Add the tomato and let it simmer for 2 hours mixing at times and adding stock as the sauce becomes thicker. For the last 15 minutes add the milk and simmer and adjust by flavouring with salt. 

  5. Cook and drain your Bertagni fettuccine and dress them in a large bowl with the bolognese sauce. 

  6. Serve with parmigiano reggiano grated on top

Buon Appetito!  

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The real Fettuccine Alfredo

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The real Fettuccine Alfredo

Fettuccine Alredo is the first dish of pasta, fettuccine or noddles seasoned with simple ingredients, such as butter and parmigiano reggiano, which create a creamy sauce with a little cooking water from the pasta. The whole dish is flavoured with pepper and nutmeg (sometimes even one according to choice) 

INGREDIENTS

Ingredients for 3 people

300g of Bertagni egg fettuccine

250g of grated parmigiano reggiano 

180g of butter

Salt, white powder pepper and a pinch of grated nutmeg

METHOD

  1. Cook the fettuccine in plenty of salted water till al dente!

  2. In a large bowl place the butter and the nutmeg. Add the fettuccine with some of the cooking water. 

  3. Add the parmigiano and toss the pasta about, adding some more of the water if its becoming to dry. Make sure it gets to a creamy consistency. 

  4. Serve with more Parmigiano on top!

Buon Appetito!  

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Bertagni fettuccine with ham, parmigiano and lemon

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Bertagni fettuccine with ham, parmigiano and lemon

INGREDIENTS

Ingredients for 3 people

300g Bertagni fresh fettuccine

100g Prosciutto cotto ham cooked and cut into cubes

1 Lemon grated zest & juice

1 Tablespoon of butter

3/4 Cup of cream

3 Tablespoons of parmigiano

Pinch of freshly chopped thyme

Pinch of salt to season
 

METHOD

  1. In a large pan melt the butter then add the cooked ham. Let it fry for 1 minute then add the lemon zest and its juice. Let it reduce for a few seconds then add the cream. 

  2. Let it simmer for a couple of minutes and season with salt and chopped thyme. 

  3. Cook the fettuccine in plenty of salted water for 3 minutes. Add it to the pan and toss it about. 

  4. Serve with parmigiano sprinkled on top!

Buon Appetito!  

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Four cheeses cauliflower bake

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Four cheeses cauliflower bake

INGREDIENTS

Ingredients for 4 people

1 Large cauliflower cut in little florets

80g Gorgonzola cheese cut into 2cm cubes

80g Provolone cheese cut into 2cm cubes

80g Asiago cheese cut into 2cm cubes

80g Grana Padano grated

500mls of milk

50g of butter

5 Teaspoon of flour

1 Pinch of grated nutmeg

2 Tablespoons of bread crumbs 

METHOD
 

This recipe is similar to the Four cheeses Farfalle with a slightly thicker besciamella sauce. The Italian take on the very Kiwi "cauliflower' n 'cheese" 

  1. In a small pot heat the milk to a simmering temperature. In another pot melt the butter and add the flower. Cook this roux for 5 minutes then add the milk. 

  2. Let it simmer for a couple of minutes whisking any lumps away. Add the pinch of nutmeg. Take it away from the stove and let it rest for a couple of minutes. Stir in the cheeses apart for the Grana Padano. 

  3. Blanche the Cauliflower florets in plenty of salted water for 5 minutes. 

  4. Drain and place them in a large baking tray. Pour over the cheese sauce then sprinkle the bread crumb and the Grana Padano all over. 

  5. Bake in the over at 170 for 15 to 20 minutes until the top starts to turn to a golden colour. 

  6. Serve as a side or add some roasted sausages with the cauliflower in the baking tray as a hearty winter meal. 

Buon Appetito!  

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Farfalle pasta salad with buffalo mozzarella, tomato and pesto

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Farfalle pasta salad with buffalo mozzarella, tomato and pesto

INGREDIENTS

Ingredients for 4 people

350g of Farfalle De Cecco pasta

15 Leaves of fresh basil

4 Tablespoons of "real basil pesto"

3 Vine ripe tomato cut in wedges 

2 Buffalo mozzarella ripped in small pieces by hand

3 Tablespoon of extra virgin olive oil

Salt and pepper

To make the pesto

250g of fresh basil leaves

50g of fresh Italian parsley

50g Pine nuts 

60g of grated Parmigiano Reggiano

60g Pecorino Romano cheese

100ml extra virgin olive oil

2 Cloves of garlic

Salt to taste 

METHOD

  1. Make the pesto: In a blender place the nuts, half of the cheese, the garlic and half of the oil then blend to a smooth paste.

  2. Add the parsley and blend for a few seconds then add the bail, the rest of the oil, cheese and blend until the sauce is nice and smooth. 

  3. Season with salt and place it into a jar in the fridge. It is important not to blend for too long or the basil will lose the aroma and become dark! Note: Basil pesto is a cold sauce olive oil bas and is not a dip!

  4. Cook the farfalle in plenty of salted water and when al dente drain and cool quickly under runing cold water (do not soak the pasta in cold water! It will become overcooked once cold from the moisture) 

  5. Drizzle the pasta with a little extra virgin olive oil and place it into a large terrine. 

  6. Add all the other ingredients and mix through. Season with salt and pepper! 

Buon Appetito!  

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Four cheeses / Farfalle De Cecco quattro Formaggi

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Four cheeses / Farfalle De Cecco quattro Formaggi

INGREDIENTS

Ingredients for 4 people

250g Farfalle De Cecco pasta

80g Gorgonzola cheese cut into 2cm cubes 

80g Provolone cheese cut into 2 cm cubes 

80g Asiago cheese cut into 2 cm cubes

80g Grana Padano, grated 

250ml of milk

2 Teaspoon of flour

1 Pinch of grated nutmeg 

METHOD

  1. In a small pot heat the milk to a simmering temperature. 

  2. In another pot melt the butter and add the flour. Cook this roux for 5 minutes then add the milk. 

  3. Let it simmer for a couple of minutes whisking any lumps away. Add the pinch of nutmeg. 

  4. Take it away from the stove and let it rest for a couple of minutes. Stir in the cheese apart for the Grana Padano.

  5. Cook the farfalle pasta in plenty of salted boiling water. When al dente drain and place it into a large terrine. 

  6. Pour over the cheese sauce and mix it through. Serve with the Grana Padano sprinkled on top.

Buon Appetito!  

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Salad of radicchio Chioggia, curly endive, Asiago cheese and grapes

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Salad of radicchio Chioggia, curly endive, Asiago cheese and grapes

INGREDIENTS

Ingredients for 4

2 balls of radicchio lettuce

1 Bunch of curly endive

100g of Fresh Asiago cheese cut into small cubes

500g of white and red table grapes (half of them cut in half) 

2 Teaspoons of sweet mustard

6 Tablespoons of extra virgin olive oil

Juice of 1 lemon

Salt and white pepper to season 

METHOD

  1. Wash and drain the lettuce. Rip the leaves into bite size pieces and place it into a large terrine. 
     
  2. Add the cheese and the grapes
     
  3. In a small bowl combine the mustard, oil and the lemon juice and mix with a whisk to a smooth dressing. Pour into the salad bowl and season with salt and pepper. 

Buon Appetito!  

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Frittata with button and porcini mushroom and fresh Asiago cheese

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Frittata with button and porcini mushroom and fresh Asiago cheese

INGREDIENTS

Ingredients for 4

2 Tablespoons of freshly chopped parsley

2 Tablespoons of chopped shallot

3 Garlic cloves sliced 

1/2 Cup of dried porcini mushrooms soaked in hot water and roughly chopped

6 Free range eggs

1/2 Cup of cream

150g of fresh Asiago cheese grated

METHOD

  1. In a medium size roasting pan or skillet fry the shallot and garlic to medium heat with 1/4 cup of extra virgin olive oil. 
     
  2. Add the button mushrooms and the porcini and toss them about. Add the parsley and season with salt and a little pepper.
     
  3. Add a couple of tablespoons of the soaking water from the porcini and let the mushroom cook for a couple of minutes.  
     
  4. In a terrine dish break the eggs and whisk them with the cream. Pour the egg mixture into the pan and cook it on a slow heat until thick as custard like consistency. 
     
  5. Spread the Asiago cheese on top of the frittata and bake in the oven for 5 minutes at 170 degrees. Take the frittata out of the oven and let it rest for 4 minutes

Buon Appetito!  

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Polenta "Pasticciata" with Asiago e salsicce

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Polenta "Pasticciata" with Asiago e salsicce

INGREDIENTS

Ingredients for 4

500g Polenta corn meal

6 Italian style sausages cut in pieces

200g Asiago cut into cubes

1 Glass of white wine

2 Cups of salsa pomodoro

4 Tablespoons of Parmigiano Reggiano grated 

1 Onion sliced

2 Tablespoons of fresh parsley roughly chopped

2 Cloves of garlic

METHOD

  1. Cook the polenta following the direction of the packet. Then pour into a tray to cool it down. 
     
  2. In a large pan gently fry the sliced onion and garlic until soft. Add the sausages and fry them all until cooked. Add the wine and let it evaporate then add the salsa pomodoro. 
     
  3. Let it simmer for a few minutes then add the fresh parsley. In the meantime cut the cold polenta into stripes and place it into a oiled baking dish. Pour some of the sausage sauce on top and sprinkle with the Parmigiano and Asiago cheese.
     
  4. Make another layer polenta and finish it off again with the sauce and cheeses. Bake in the oven at 170 degrees for 15 minutes until crispy on top and serve. 

Buon Appetito!  

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Fusilli De Cecco Pesto Di Zucchine e Fonduta All’Asiago

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Fusilli De Cecco Pesto Di Zucchine e Fonduta All’Asiago

INGREDIENTS

Ingredients for 4

350g Fusilli pasta

4 Medium sized zucchini sliced

2 Tablespoons extra virgin olive oil

2 Cloves of garlic sliced

12 Leaves of fresh basil

For the fondue:
1 1/2 Cup of milk

1 1/2 Tablespoons of butter

1 Tablespoon of flour

100g Asiago cheese roughly grated

1 Pinch of grated nutmeg

1 Pinch of white pepper powder

METHOD

  1. Make the fondue first: in a small pot melt the butter and add the flour. Let it cook for a few minutes at a low temperature.
     
  2. Reheat the milk in another small pot or in a mug using the microwave open. Pour the hot milk into the butter and flour pot. Let it come to the simmer and simmer for a minute. 
     
  3. Take it away from the heat and season with pepper and nutmeg. Add the cheese and mix until it is all nicely melted.
     
  4. Cook the fusilli in a large pot of salted boiling water. 
     
  5. In a large pan gently fry the garlic and add the basil and zucchini. Add a little of the pastas cooking water and keep simmering the zucchini until they are soft. 
     
  6. With a fork or a hand blender - squash the zucchini into a rough puree.
     
  7. Drain the fusilli when al dente and toss it into the zucchini pan. Add a ladle of the Asiago fondue mix and serve.

Buon Appetito!  

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Pizza alla Siciliana with cherry tomato, eggplant and smoked scamorza

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Pizza alla Siciliana with cherry tomato, eggplant and smoked scamorza

INGREDIENTS

Ingredients for 4

4 Pizza dough

1 Tin of Antica Napoli cherry tomato 

1 Large eggplant sliced 2cm thick

2 Cloves of garlic

1/2 Cup of fresh basil leaves

200g Smoked scamorza cheese

4 Tablespoons of grated Parmigiano Reggiano 

1 Teaspoon of dried oregano

Salt & Pepper

Extra virgin olive oil 

METHOD

  1. In an oven tray place the eggplant slices and drizzle them with some salt, extra virgin olive oil and sliced garlic. Place them in the oven at 200 degrees for 8 minutes or until they start to colour. Take them out of the oven and let them cool down. 
     
  2. Turn the oven up to 220 degrees
     
  3. Pour a drizzle of olive oil in a large baking tray and spread it around. 
     
  4. Spread the pizza dough using only your hands — first on a floury surface then place it into the oiled oven tray and keep spreading until all the tray is covered. *You can use 2 balls of pizza dough for a 50cm square oven tray. 
     
  5. In a large container dress your cherry tomato with the oregano olive oil, salt and the basil leaves. Spread the cherry tomato and their juice onto the pizza. No need to squash the cherry tomato, just leave them scattered around. 
     
  6. Spread the eggplant on the pizza by ripping them off by hand then adding the grated smoked scamorza and sprinkle the  Parmigiano all over.
     
  7. Bake in the oven for 10 to 12 minutes until the pizza is nice and crispy! 

Buon Appetito!  

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Whole Gurnard with cherry tomato in "acqua pazza"

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Whole Gurnard with cherry tomato in "acqua pazza"

INGREDIENTS

Ingredients for 4

1 Medium to large fresh gurnard fish gutted

3 Cloves of garlic

1/2 Glass of white wine

1 Tin of cherry tomatoes

1 Cup of vegetable or fish stock

1/2 Cup of chopped Italian parsley

12 Fresh mussels

12 Fresh cockles

1/2 Cup of marinated mixed olives

1 Tablespoon of capers

12 Small gourmet potato pre cooked in salted water

METHOD

  1. In a wide pot gently fry the garlic and the parsley with 1/2 cup of extra virgin olive oil. 
     
  2. Add the whole fish sprinkled with salt — add the cockles, mussels and pour in the wine. 
     
  3. Cover with a lid and simmer for a couple of minutes. Add the cherry tomato, olives, capers and the stock. 
     
  4. Simmer for 12 minutes then add the potato and simmer for another 5 minutes
     
  5. Serve with a few toasted artisan style bread slices

Buon Appetito!  

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Orecchiette De Cecco  "Arrabiata" with cherry tomato, chilli flakes and fresh basil

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Orecchiette De Cecco "Arrabiata" with cherry tomato, chilli flakes and fresh basil

INGREDIENTS

Ingredients for 4

350g Orecchiette De Cecco

1 Tin of Antica Napoli cherry tomatoes 

4 Cloves of sliced garlic

2 Tablespoons of chopped Italian parsley 

4 Leaves of fresh basil

1 Teaspoon of dried Sicilian chilli flakes

METHOD

  1. In a large pan gently fry the garlic and half of the parsley for 1 minute. Then add the chilli and the cherry tomatoes. 
     
  2. Add a pinch of salt and simmer for 8 minutes. 
     
  3. In a large pot of salted boiling water cook the orecchiette pasta till al dente.
     
  4. Drain the pasta and pour it into the sauce. Add the rest of the fresh herbs, parsley and basil — toss it through.
     
  5. Serve with a drizzle of extra virgin olive oil!

Buon Appetito!  

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