Watch: Farfalle of Kamut flour De cecco with Trapanese pesto

Watch our Trattoria chef show you how to make this simple and tasty dish! 

INGREDIENTS 

Serves 5

400g Farfalle of Kamut flour De Cecco

40g Parmigiano Reggiano

100g Blanched Almonds

2 Cloves of garlic

1/2 Fresh chilli, chopped

4 Anchovy fillets

200g Ripe tomato, cubed

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 all the ingredients into a tall cup for a handle blender. Alternatively, you can use a normal blender.

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

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

5. Place the pasta into a large bowl and pour the pesto into it. Mix the pasta through (adding some water if it is to dry). 

6. Serve with Parmigiano on top!

Buon Appetito! 

Sweet Ricotta pasticciata

Did you know that Ricotta is an Italian whey cow cheese made from left overs from the production of cheese. Ricotta, literally meaning "recooked" is one of the most versatile cheeses for Italian cooking — you can bake with it,  mix it into a pasta sauce, layered in a lasagne or make desserts! You name it, ricotta could be used for it. 

Our head chef loved Ricotta Pasticciata as a easy, quick snack during his childhood and is a sweet recipe he will never forget! 

INGREDIENTS
 

Fresh ricotta

1 Teaspoon sugar 

1 Teaspoon of chocolate chips

1 Teaspoon of chopped hazelnuts

2 Cookies, hand crushed

3 or 4 Candied cherries

Zest of an orange

METHOD

1. Place the fresh ricotta in a large cup and add 1 teaspoon of sugar, chocolate chips, hazelnuts, crushed cookies and candied cherries and a zest of orange, 

2. Whisk all together vigorously with a spoon! 

Buon Appetito! 

5 flavour Springtime Penne

5 Flavour springtime Penne is a simple, fun and colourful dish to make at home. Full of different colours and flavours, each mouthful is a surprise — the kids will love you for it! 

INGREDIENTS
 

Ingredient for 4:

350g Penne ai 5 sapori

3 Spring onion sliced 

1 Clove of garlic sliced 

1 Bunch of asparagus blanched and chopped in 1cm piece

1 Cup of frozen pea 

1 Cup of fresh parsley and basil roughly chopped 

1 Tablespoon of extra virgin olive oil

1 Fresh buffalo mozzarella

METHOD

1. Fry the spring onion and garlic together in a large frying pan, until soft. 

2. Add the vegetables and toss it about — add salt and pepper to season 

3. Cook the pasta in a large pot of salted water until al dente — Drain the pasta reserving a little water to add to the sauce (if to dry).

4. Pour the pasta into the pan. Add the herbs and mix it about. 

5. Place the pasta in a large plate. Rip the mozzarella in small pieces and scatter it on top of the pasta finish with a drizzle of olive oil!

Buon Appetito! 

Tarallini from Puglia

Tarallini from Puglia is the ideal Italian snack food — it is very common all over the southern half of the Italian Peninsula and can be eaten on its own or paired with cheese and salami!

Tarallini is a cracker similar to the texture of a breadstick or pretzel. They can be sweet, savory or plain. Those sweet & plain are often dunked in wine or coffee. The particular spice/flavour is baked throughout the Tarallini which really stands out as the main flavour component. 

Flavour variants include in store: Chilli, fennel seeds and classical suitable for vegans.

Joe's Tiramisù

This recipe is a fixture at Cuccurullo family affairs. Joe loves it. It's a classic tiramisù, innocent of modern, misguided attempts to improve that which is already perfect. Rich, sweet and stimulating this tiramisù truly lives up to its name translated as a 'pick me up'.

INGREDIENTS

4 Eggs, separated

60g Caster sugar

Pinch of salt

250g Mascarpone cheese

500ml Strong espresso coffee

100ml Marsala Cremovo

300g Savoiardi biscuits

100 Dark chocolate

METHOD

1. Make the coffee and set side to cool. Beat together yolks and caster sugar until pale and thick. Stir in the mascarpone which should be used at room temperature. 

2. In a separate, clean bowl beat the egg whites with a pinch of salt until puffy and firm. Stir 1/4 of the beaten egg white into the mascarpone mixture, stir and then fold in the remaining egg white very gently to ensure that the air is retained in
   the mix. 

3. The Marsala is optional but highly recommended - add the Marsala to the strong coffee. Using a lovely, deep glass or crystal bowl, put a dollop of the mascarpone mixture into the bowl and smooth over the bottom. Dip the savoiardi biscuits one by one into the cold coffee mixture - be quick about it, you don't want the biscuits turning
   to mush. 

4. Put a single layer of biscuits over the mascarpone mixture. Cover the biscuits with another layer of creamy goodness and then a further layer of espresso-sodden biscuits on top, and so on until the dish is full. Finish with a layer of mascarpone mixture.

5. Cover and place in the fridge, ideally overnight. About an hour before serving get the tiramisù out of the fridge and cover the top with a thick layer of grated dark chocolate.

Buon Appetito! 

Amatriciana for Amatrice

We are joining the worldwide campaign. This weeks special is in support for those affected by the earthquake in Italy. 

One of the worst hit towns, Amatrice, is known as the birthplace of Amatriciana; the traditional meal of pasta with tomato sauce and cured pork cheek.

$2 will be donated from each dish which we will also match with $2. Together, we will donate $4 per dish to the Italian Red Cross through www.redcross.org.nz

 

INGREDIENTS 

Serves 4 

500g Spaghetti De Cecco

125g Guanciale sured pork cheek sliced in strips. 

1 Tablespoon of extra virgin olive oil

1/2 Cup dry white wine

400g Whole peeled tomato

1 Small fresh red chilli

100g Pecorino cheese grated

Salt

METHOD

1. Place the guanciale and the chilli in a large pan with olive oil. Gently fry until it looks translucent. Add the wine and let it evaporate. 

2. Squash the tomatos and add them to the pan. Let it simmer for 15 minutes, season with salt.

3. Cook the spaghetti in plenty of salted water. Drain and toss it into the pan with the sauce. Add a little pecorino cheese and mix it through. 

4. Place the spaghetti in 4 plates and sprinkle with more cheese 

Buon Appetito! 

 

Prosciutto Di Parma

Prosciutto di Parma is the King of Hams. It is a time-honored classic, imported from Italy, where the pigs are humanely raised, carefully chosen and cured.

While some brands may alter their methods over the years to fit with a modern, fast-paced landscape, the Consorzio del Prosciutto di Parma overlooks and ensures that the traditional and rigorous methods for curing the beloved ham remains the same, branding each ham and pre-sliced package with the Parma Crown.

The producers ensure Prosciutto di Parma remains 100% natural, with no additives or preservatives, as it’s always been. Those producers are located in Parma, which is part of the Emilia Romagna region of Italy. So, look for the Parma Crown – it means natural and deliciously sweet flavor in every bite of Prosciutto di Parma.

Prosciutto di Parma is a completely natural food with nothing added except salt. Its distinct sweet flavour will be an alluring component in any recipe. Whether it’s nestled in between, displayed on top, encased around other ingredients or simply used as a garnish, it will add depths of flavour without taking centre stage.

Try prosciutto di Parma with crunchy pears accompanied by some tasty Parmigiano cheese for your pre dinner or picnic or just casual eating. 

Buon Appetito! 

Dried porcini mushroom risotto

INGREDIENTS 

Serves 4 

1 cup dried porcini

3 Cups of hot water

1/2 Cup of white wine

100g Taleggio cheese cut into cubes

100g Parmigiano grated

2 litre of vegetable stock, more if needed 

3 Tablespoons of olive oil

1 Onion, chopped

5 Cloves of garlic, minced 

2 Cups Carnaroli rice

1 1/4 teaspoons salt

2 Tablespoons butter

1/4 Teaspoon fresh-ground black pepper

1/2 Cup of fresh thyme and Italian parsley roughly chopped together

METHOD

1.  Put the dried mushrooms in a medium bowl and pour the hot water over them. Soak until softened, about 20 minutes. Remove the mushrooms, reserving the soaking liquid, and chop them roughly. 

2. Strain the liquid through a paper-towel-lined sieve into a medium pot. Add the stock into the pot and bring to a simmer.

3. In another pot, heat the oil over moderately low heat. Add the onion & garlic and fry, stirring occasionally, until the onion is translucent for about 5 minutes. 

4. Add the chopped mushrooms, rice, the salt and stir until the rice begins to turn opaque for about 2 minutes. 

5. Add the wine and let it absorb. Start to add about 1/2 cup of the simmering stock to the rice and cook — stirring frequently, until the broth has been completely absorbed.
   The rice and broth should bubble gently and have the same consistency all the way through the cooking process (similar to soft porridge consistency). Adjust the heat if needed. 

6. 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 this way until tender for about 18 minutes. The broth that hasn't been absorbed should be thickened by the starch from the rice. *You may not use all of the liquid but you may need more broth or water

7. Stir in the butter, pepper and Talleggio cheese and herbs. Stir the risotto and make sure the butter and cheese melts nicely developing a creamier texture. 

8. Serve the risotto with grated Parmigiano on top

Buon Appetito! 

WATCH: Penne De Cecco Alla Boscaiola

Watch our Trattoria chef show you how to make this simple and tasty dish using Porcini mushrooms that will take you to the gentle hills of Tuscany countryside. 

INGREDIENTS 

Serves 4 

350g of De Cecco penne pasta

10 Button mushrooms cleaned and sliced

1/2 Cup of chopped Italian parsley

4 Cloves of garlic

150g Prosciutto cut in stripes

450g tin of Antica Napoli chopped Italian tomato

Salt and pepper

Parmigiano to taste

METHOD

1. Soak the porcini mushrooms in 1 cup of hot water for 3 minutes.

2. In a large pan lightly fry the prosciutto, garlic and parsley together. 

3. After a couple of minutes add the button mushrooms and half of the porcini water. Cook for 2 minutes. 

4. Add the tomato, season with salt and pepper and cook for a further 8 minutes. 

5. In the meantime, cook the penne in plenty of salted water till al dente. Drain the pasta and toss into sauce.

6. Serve the coated pasta with a generous sprinkle of Parmigiano on top

Buon Appetito! 

Baked Portobello mushrooms pancetta and provolone

INGREDIENTS 

Serves 4 

8 Large portobello mushrooms

150g of thinly sliced pancetta — smoked or rolled

150g of provolone, dolce or piccante — smoked cut in small cubes. 

1 Clove of garlic chopped

1/2 Cup of chopped parsley

2 Cups of soft bread crumbs from 5 slices of ordinary white bread finely chopped.

Salt, Pepper and extra virgin olive oil to season

METHOD

1. Clean the mushrooms with a damp cloth — remove the stem and place them in a oven tray.

2. Chop the stem roughly and mix it with the bread, cheese, parsley and garlic. Tap this mixture on the gills sides of the mushrooms.

3. Place the sliced pancetta on top of the mushrooms and drizzle with oil. Bake in the oven for 10 minutes at 180 degrees.

4. Place the mushrooms on 4 plates accompanied with some balsamic vinegar dressed rocket salad.

Buon Appetito! 

Potato smoked pancetta and provolone "Gatto"

INGREDIENTS 

Serves 6/8 

1.5kg Agria or van der rose washed with potato skin on

1 Cup of wholemeal bread crumb

50g of butter in small cubes

3 Eggs

250g Provolone piccante or dolce cubed

200g of Pancetta smoked Praga Villani cubed

150g grated Grana Padano

2 Teaspoons of grated nutmeg

Salt and pepper to season

METHOD

1. Boil the potato whole (skin on) in a large pot of salted water. When a knife can go through the potato with ease — they are cooked.

2. Drain the potatoes. Holding them with a cloth peel them and mash them with a masher or through a ricer. 

3. Place the potato into a large bowl and add all the other ingredients except for 1 tablespoon of grated Grana Padano. Mix until all is combined. 

4. Butter the bottom and sides of a oven proof baking tray and sprinkle half of the bread crumbs in it. Place the potato mixture and press slightly — cover the whole dish with it. 

5. Sprinkle the rest of the bread crumbs plus 1 tablespoon of the Grana padano and the butter on the top. 

6. Bake for 30 minutes at 180 degrees.

7. Let it rest for 10 minutes before serving

Buon Appetito! 

WATCH: Spinach Tagliatelle with leeks, smoked pancetta & provolone dolce

Watch our Trattoria chef show you how to make this simple and tasty dish using Egg Tagliatelle from Bologna, Southern provolone cheese & smoked pancetta.

INGREDIENTS:  

250g packet of De Cecco spinach Tagliatelle

½ cup extra virgin olive oil

1 medium sized leek

200g smoked pancetta Praga Villani (sliced into 20mm
small strips) 

1 clove of garlic, sliced

½ cup dry white wine

1 tbsp finely chopped parsley

100g roughly grated
provolone dolce

Salt and white pepper to taste

METHOD: 

1. Cut the leek lengthwise and wash it under running water. Slice the leek in strips and set it aside. 

2. Heat some olive oil in a large pan and toss in the sliced pancetta. 

3. Fry the pancetta for 3 minutes then add the leek and garlic clove. 

4. Fry on a gentle heat until the leek softens then pour the white wine — simmer for 4 minutes. 

5. Boil the Tagliatelle in plenty of salted water until Al dente. Drain whilst reserving a little of the cooking water and season with salt and white pepper. 

6. Toss the pasta into the leek and pancetta, add some of the salted water if the sauce looks to dry. 

7. Add the parsley then toss and divide the Tagliatelle into 4 bowls. Sprinkle with the provolone cheese.

Buon appetito! 

Ricotta and spinach gnudi (gnocchi)

INGREDIENTS 

Serves 4 

600g of fresh ricotta

100g of flour

120g of Parmigiano Reggiano

200g of frozen spinach

Salt and pepper to season

1 Teaspoon of nutmeg

2 Tablespoons of butter 

Few leaves of sage

METHOD

1. Defrost the spinach and squeeze as much water as you can from it. Chop very finely with a knife. Add the spinach and ricotta together then add the flour and Parmigiano — season with salt, pepper and nutmeg. 

2. This dough should be very wet so with flour dusted hands make small dumplings — the size of a table tennis ball. 

3. Sprinkle them with more flour and let them rest in the fridge for a few minutes. 

4. Bring a pot of salted water to simmer. Plunge the balls of ricotta and gnudi in the simmering water. While you wait for the gnudi to surface — melt the butter and sage in a seperate pot.

5. When the gnudi come to surface — fish them out and place them in a large serving dish. 

6. Sprinkle with Parmigiano and pour the melted butter and sage all over them. 

Buon Appetito! 

Ricotta Eton Mess with mixed berries in vanilla syrup

INGREDIENTS 

for 4 people:

400g of Fresh ricotta

2 Tablespoons of cream

4 Tablespoons of sugar

4 Tablespoons of crushed meringue 

4 Tablespoons of frozen mixed berries

1 Vanilla pod

METHOD

1. Place the water and 2 Tablespoons of sugar in a pot with the vanilla pod. Bring it to boil and simmer for 2 minutes. Turn off the heat and add the berries. Mix and let it cool.

2. Place the ricotta in a large bowl add the cream and whisk to soften the ricotta. 
   Add the crushed meringue and fold into the ricotta gently with a spatula. 

3. In four large glasses — layer the ricotta mix with spoonfuls of berries all the way to the top. Garnish with mint leaves

Buon Appetito! 

Farfalle De Cecco with tomato basil and fresh ricotta

Alcurnia/Amaretti stuffed peaches - Just Peachy!

Alcurnia Peaches: Perfect peach halves sourced from Murcia in Spain from a company that only produces peach halves in demand from clients all over the world, Mediterranean Foods is lucky enough to secure two containers from each harvest even if supply is short because we have been a loyal customer of this brand for 17 years! 

Why are they so good? It is in the quality selection only the best peaches can be used to produce perfect peach halves any fruit that is not up to standard is sold off to other companies for slicing. Every can is the same the 850g can has 6-8 portions and the 2.65kg can has a slightly smaller grade with 40 to 50 portions per can. 

Try this recipe: Desserts do not get any easier (or more delicious) than this simple recipe which comes from Piedmont, Italy. While this recipe can be made with fresh peaches when in season, it can also be made with tinned peaches making this dessert an all year round favourite. 

Potato and Ricotta Gnocchi with Puttanesca sauce

INGREDIENTS 

for 6 people:

For the Gnocchi

900g Medium sized Vander rose potatoes washed. 

1 2/3 Cups all-purpose flour, plus more for dusting.

7 Tablespoons Zanetti fresh ricotta

2 Teaspoons salt

2 Eggs

Puttanesca Sauce

2 Tablespoons extra-virgin olive oil, plus more for drizzling

1/2 Teaspoon crushed red chilli flakes 

4 Cloves of garlic, minced

1/2 Cup of chopped Italian parsley 

2 Cans (28-oz) whole peeled tomatoes, crushed by hand 

Salt and freshly ground black pepper, to taste

3/4 Cup pitted green Gaeta olives, pitted and halved.

1/3 Cup finely grated Pecorino Romano, plus more for serving 

1/4 Cup capers, rinsed and roughly chopped.

METHOD

1. Make the gnocchi: Boil potatoes in a large saucepan of water. Reduce heat to medium-high; simmer until potatoes are tender, 25-30 minutes, and drain.
2. When cool, peel and pass the potatoes through a potato ricer into a bowl.
3. Add flour, ricotta, salt and eggs; using your hands, mix until a smooth dough forms. If dough is sticky, add more flour, 1 tablespoons at a time. 
4. Transfer dough to a lightly floured surface; quarter the dough. Working with one-quarter dough at a time, use your hands to roll dough into a 2cm thick rope. 
5. Cut rope crosswise into 1 cm gnocchi; transfer to a flour-dusted, parchment paper — lined baking sheet. Separate gnocchi to prevent sticking. Cover with plastic wrap; chill until ready to cook. 
6. Make the sauce and serve; Heat oil in a large saucepan over medium heat. Cook chile flakes, garlic and parsley for 2-3 minutes. Stir olives and capers into sauce.
7. Add tomatoes, and salt; simmer until thickened, about 20 minutes. Keep sauce warm. 
8. Bring a large pot of generously salted water to a simmer over a medium-high. Cook gnocchi, all at once, until they float, 2-3 minutes. 
9. Using a slotted spoon, transfer gnocchi to sauce. Divide gnocchi between serving bowls; drizzle with olive oil and sprinkle with pecorino. 
   
   Buon Appetito! 

Watch: Chicche (small gnocchi) with Gorgonzola and Walnuts

Watch our Trattoria chef show you how to make this hearty winter dish using Chicche (small gnocchi) and good quality Gorgonzola.

 

Ingredients:  

2 Packets of De Cecco potato chicche (small size gnocchi)

1 Tablespoon Butter

50g of Gorgonzola Dolce

1/2 Cup of Roughly chopped Walnuts 

Sprig of Flat Parsley

1/2 cup of Cream

Freshly grated Parmigiano Reggiano  

Method: 

Melt the butter in a large frying pan, add the walnuts and toast them for 1 minute at a low temperature. Once toasted, add the Gorgonzola cheese and the cream then simmer for 1 minute, allowing the Gorgonzola to melt and form a creamy sauce. Finish by adding the parsley and set the pan aside.

Boil the Chicche in plenty of salted water for no more than 3 minutes (The Chicche will float to surface when ready) once finished add the Chicche to the sauce and toss it through.

Serve with a sprinkle of good Parmigiano Reggiano
Buon Appetito! 

Watch: Homemade Speck, Gorgonzola, and Potato Pizza

Watch our Trattoria chef show you how to make authentic pizzas at home using a handful of quality ingredients and pizza dough from the Trattoria. 

Ingredients:  

1 x Trattoria Pizza dough ball (ask deli staff) 

150g sliced speck

75g gorgonzola

1 floury potato (grated) 

Mozzarella (optional)

Salt

Sage (2 leaves)   

Extra Virgin Olive Oil 

Method: 

Start by working the pizza dough from inside to out on a small well floured bench. Slowly start stretching the dough with one hand, and stabilising with the other, until you reach roughly 35cm across. Oil an oven tray (40cm - 20cm) and stretch the dough to each corner. Cover under a damp cloth for aproximately 40 mins at room tempreture.

Tip: Walk around and see our pizza chefs for expert tips on stretching dough!

Grate a potato, squeezing out as much liquid as possible. Add a little salt, finely chopped sage & a touch of EVO oil. 

After resting stage, brush the dough with EVO oil and arrange the speck evenly, followed by the potato, gorgonzola and mozzarella.

Drizzle a little EVO oil over the whole pizza & bake in the oven for 6 mins at 260º C

Tip: if your oven cooks unevenly, give it 3 minutes, turn 180º and cook for the remaining 3 minutes.
Buono Appetito! 

Speck - The unsung hero

Prosciutto seems to get all of the attention when it comes to the delicacy of Italian cured meats. But for those familiar with the rich smokey flavour of Speck any opportunity to use it in your cooking is jumped upon immediately! 

What exactly is speck?

Speck comes from the northern Italian region of Alto Adige, where the cool dry climate is perfect for curing meats. Like our much-loved prosciutto, speck is made from the hind leg of a pig, though the leg is boned before curing.

Speck is also given a two-part curing process: First it's rubbed with a blend of spices and salt-cured in the Mediterranean style, and then it's cold-smoked in the central European tradition. Though the specific recipe of spices is a well-kept secret, it's usually a blend of juniper, pepper, bay or laurel, and garlic.

Speck is deeply red and more firm in texture than prosciutto. Since it's a cured meat, it can be sliced thin and eaten raw in an antipasti platter, wrapped around sweet fruits, or layered on sandwiches. It also holds up well in cooking, giving dishes a smoky flavour similar to bacon but without a lot of extra rendered fat. You can use it in place of bacon, pancetta, or prosciutto in most recipes.  A few slices of speck with a hunk of cheese makes an excellent midnight snack! 

http://www.thekitchn.com/ingredient-spotlight-speck-44335