How to make an affogato

INGREDIENTS

Espresso or coffee

Gelato (vanilla is classic but you can choose any flavour!)

Optional: 
Sprinkle a handful of chopped nuts over the top
Instead of espresso... try liqueur (We suggest amaretto or hazelnut) 

METHOD

1. Make a shot of espresso or some very strong coffee! 
    
2. Pour it over a scoop (or two!) of gelato 

Buon Appetito!  Grab a spoon and get the best bite, the first one—where the gelato is still cold, and the espresso is still hot and black.

Gnocchi De Cecco with tomato, smoked scamorza and rosemary

INGREDIENTS

For 4 people

2 Packets of De Cecco potato gnocchi

2 Cloves of garlic

1 Large tomato 

200g Smoked scamorza

1 Tablespoon of chopped fresh rosemary

METHOD

1. Wash and cut the tomato (scoop the seeds out) in 3cm long strips
    
2. Heat 2 tablespoons of extra-virgin olive oil in a large pan with the garlic finely sliced.
    
3. Add the rosemary and fry for 1 minute. Add the tomato and set aside. 
    
4. In a large pot of salted water cook the gnocchi until they rise to the surface.
    
5. Drain and add the gnocchi into the sauce adding a little cooking water if its too dry.
    
6. Sprinkle with grated or sliced Scamorza and serve! 
    

Buon Appetito! 

Pandoro French toast

Pandoro and butter pudding

Many prefer Pandoro the classical way, straight from the box with a sprinkle of icing sugar. But don't forget Pandoro is very versatile! and can be made into some beautiful, delicious desserts! 

INGREDIENTS

700g of Pandoro cut into 1cm thick slices

50ml Dry Marsala

50ml Rum

600ml Milk

600ml Thickened cream

1/2 Cup of candied orange peel

1 Cinnamon stick

1 Lemon, rind grated

4 Eggs

125g of Caster sugar

METHOD

1. Preheat the oven to 170°C. Lightly grease a 1.5 litre ovenproof dish.

2. Lightly butter each slice of Pandoro, lay the slices, slightly overlapping to fill the dish.

3. Combine the rum and marsala then pour over the Pandoro in the dish.

4. Place the milk, cream, cinnamon and rind in a large saucepan over medium head until just simmering. Remove from heat, remove and discard the cinnamon stick.

5. Whisk eggs and sugar until pale. Pour the hot milk over the egg mixture and whisk to combine. Strain over the Pandoro, pushing the slices down until covered by custard.

6. Place the Pandoro dish in a large baking tray then pour boiling water into the baking tray to halfway up the sides (bain-marie).

7. Bake for 30 - 35 minutes until golden and custard is set. To serve, dust with icing sugar. 

Buon Appetito! 

Pandoro Trifle

ORECCHIETTE DE CECCO with tomato, basil and ricotta

Watch our Trattoria chef show you how to make this simple and tasty dish using our secret tomato sauce! 

INGREDIENTS

For 4 people

350g Orechiette De Cecco

1 Tub of 400ml Medifoods secret tomato sauce

3 Tablespoons of fresh ricotta Zanetti

10 Fresh basil leaves hand ripped

Freshly grated Parmigiano Reggiano

METHOD

1. Place some olive oil in a large pan, add the basil leaves and fry gently for 30 seconds. Add the secret sauce and simmer for a couple of minutes.
    
2. Cook the Orecchiette in plenty of boiling salted water until al dente. Drain and add it into the sauce.
    
3. Toss the pasta to get it nicely coated with the tomato sauce
    
4. Fold the ricotta into the pasta and if it looks to dry add a little of the pastas cooking water.
    
5. Serve with a generous sprinkle of grated Parmigiano Reggiano on top!

Buon Appetito! 

Penne De Cecco Tartufate

INGREDIENTS

For 4 people

380g of Penne De Cecco

2 Tablespoon of "Salsa tartufata Masiello" truffle paste

2 Tablespoons of cream 

1 Cup of roughly chopped rocket 

Parmigiano Reggiano grated 

METHOD

1. Cook the pasta in a large pot of salted water until al dente.
    
2. In the meantime place the salsa Tartufata and the cream in a large pan — simmer for 2 minutes.
    
3. Drain the pasta reserving a little of the cooking water for the sauce. Toss the pasta into the sauce pan and sprinkle the rocket on top. Mix and serve with a generous sprinkle of Parmigiano Reggiano on top. 

Buon Appetito! 

Ravioli Bertagni buffalo mozzarella with smoked eggplant, cherry tomato & marjoram

INGREDIENTS

For 2 people

1 Packet of Bertagni ravioli buffalo mozzarella

1 Large eggplant

1 Clove of garlic

1/2 Cup of fresh marjoram leaves

10 Ripe cherry tomatoes cut in halves

Salt and white pepper to season

Extra virgin olive oil

Parmigiano Reggiano grated to garnish

METHOD

1. If you have a barbecue, place the whole eggplant on a medium heat on the grill.
2. Get the eggplant a nice charred stage. You will see the skin getting wrinkly and then black. This will give the eggplant a nice smokey flavour. Some water from the eggplant will start to boil out and the inside will start to steam cook, becoming soft and lightly mushy.
3. If you do not have a barbecue, place the eggplant on a skillet and turn the heat on medium. Pan sear the skin and then place the eggplant in the oven at 180 degrees until it becomes soft.
4. Let the eggplant cool down and peel the skin off. Place the inside of the cooked eggplant on a chopping board and chop it roughly.
5. In a large pan — fry the garlic with the extra-virgin olive oil for a couple of minutes. Add the eggplant and let it simmer for 3 minutes at a low temperature. Add the marjoram and the cherry tomato. Season with salt and a little white pepper and cook for another minute.
6. In a large pot of salted boiling water cook the ravioli for 3 minutes, drain and add them into the pan. Toss them about adding a little of the cooking water if it becomes too dry. Serve with a drizzle of extra-virgin olive oil and sprinkle of Parmigiano Reggiano.

Buon Appetito! 

Tortellini Bertagni Four cheese with pears, walnuts & rocket

INGREDIENTS

For 2 people

1 Packet of tortellini Bertagni four cheese

1 Tablespoon of butter

1/2 Cup of roughly chopped walnut

1 Pear peeled and cubed

1 Cup of roughly chopped rocket

Parmigiano Reggiano to garnish.

METHOD

1. In a large pan fry the butter and the pears on a medium heat for a couple of minutes adding 1/2 a cup of water to help soften the pears. Add the walnuts and season with a little salt and black pepper
2. Cook the Tortellini in a large pot of salted boiling water for three minutes. Drain them well and add them into the pan
3. Sprinkle the rocket all over and toss them about. Serve with extra Parmigiano Reggiano on top. 

Buon Appetito! 

Pappardelle Bertagni with Italian sausages and porcini ragout

INGREDIENTS

For 4 people

1 Packet of Pappardelle Bertagni

4 Nice Italian style pork sausages

1 Carrot peeled and chopped into small cubes

1 Celery stick cut in small cubes

1 Small onion chopped

1/2 Glass of white wine

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

1/2 Cup of roughly chopped fresh parsley

Few sprigs of thyme

1/2 Tin of cubed Italian peeled tomato

Grated Parmigiano Reggiano

1/4 Cup of extra-virgin olive oil

METHOD

1. In a large pan fry the vegetables with extra-virgin olive oil and the garlic. Take the sausages meat out of their cases and add into the pan. Fry them off to break the meat into a crumbling texture. Cook the meat until nice and brown then add the wine and let it evaporate.
2. Add the porcini roughly chopped and the water that they were soaking with. Add the thyme and the tomato previously drained from their juice. Season with salt and pepper and let the sauce cook. Reduce for 8/10 minutes at a low heat. 
3. Cook the pappardelle in plenty of salted water for 3 minutes. Drain and toss them into the pan with the sauce. Mix the sauce and the pappardelle — add the chopped parsley. 
4. Serve them with a drizzle of extra-virgin olive oil and a sprinkle of Parmigiano Reggiano 

Buon Appetito! 

Ravioli Bertagni — Mezzelune goat's cheese and roasted tomato with broccoli & toasted almonds

INGREDIENTS
 

For 2 people

1 Packet of Bertagni ravioli goat's cheese and roasted tomato

2 Tablespoons of extra-virgin olive oil

2 Clove of garlic

1/2 Head of broccoli sliced into 1cm thick slices

1/2 Cup of fresh basil leaves roughly chopped

1/4 Cup of toasted sliced almonds

Few shavings of Parmigiano Reggiano

METHOD

1. In a large pan fry the garlic clove whole with extra-virgin olive oil at low temperature for 2 minutes. 

2. Discard the garlic then add the sliced broccoli and a pinch of salt to season. 

3. Add 1/2 cup of water or vegetable stock and cover. Simmer for 4 minutes until the broccoli is tender. 

4. Boil the ravioli for 3 minutes in plenty of salted water. Drain and pour them into the pan — toss them about.

5. Add the fresh basil, serve with the toasted almond and sprinkle the Parmigiano Reggiano shavings.

Buon Appetito! 

My best Prosciutto Cotto sandwich / w Head Chef Gab

INGREDIENTS

Crescenza cheese

Prosciutto Cotto

Roasted pepper

Iceberg Lettuce

Bread of your choice / I prefer a dense variety like San Fran sour dough. 

METHOD

1. Roast 1 red capsicum in a live frame and peel away the burned skin.
    
2. Open the capsicum, discard the seeds and tap it dry with a paper towel, cut it into 3 or 4 large parts.
    
3. Slice two large slices of fresh bread of your choice. I prefer a dense variety like San Fran sour dough. Spread a nice layer of Crescenza cheese on one side of the bread. Place a slice of Prosciutto Cotto, top with leaves of crunchy iceberg lettuce, then place the capsicum pieces.
    
4. Dress with a little salt, a drizzle of extra virgin olive oil and put the lid of bread on! No need to toast or reheat — enjoy the simplicity! 

Buon Appetito! 

Baked eggplant Parmigiana with Prosciutto Cotto

INGREDIENTS

For 4 people

2 Eggplant nice and ripe

500g Cherry Tomato

20 Fresh basil leaves

200g Prosciutto Cotto thinly sliced

500ml Di Besciamella sauce

1 Cup of grated Parmigiano Reggiano 

Vegetable oil to shallow fry

Salt to taste

METHOD

1. Slice the eggplant and place them into a colander. Sprinkle them with salt and let them rest for 1 hour to release some of their water and bitter flavour. 
    
2. In the meantime in a small sauce pan cook the cherry tomato with 1 tablespoon of extra-virgin olive oil for 10 minutes adding salt and the basil leaves. If the sauce reduces too much add a little water. 
    
3. Tap the eggplant dry and dust them with some flour. Shallow fry them in a large pan with vegetable oil for 3 minutes each side. Fish them out and place them on a large plate with a paper towel to soak up the excess oil. 
    
4. In a large baking dish place one layer of eggplant slices then pour some tomato sauce, Besciamella sauce and a sprinkle of grated Parmigiano. Layer the Prosuctto Cotto slices and make another layer with the eggplant, tomato etc
    
5. Lastly, cover with the rest of tomato sauce, Besciamella sauce and grated Parmigiano
    
6. Bake in the oven at 180 degrees for 15/20 minutes.

Buon Appetito! 

Rigatoni Gratinati / Italian style macaroni cheese

Italian style Macaroni Cheese — This hearty meal serves four. It's sure to become a family favourite, so bring your appetite!

INGREDIENTS

For 4 people

350g Rigatoni De Cecco

200g Prosciutto Cotto cut into small cubes

1 Cup of Provolone cheese grated 

1 Cup of Emmental cheese grated

1 Cup of peas

1/2 Cup of bread crumbs

1/2 Cup Parmigiano Reggiano

2 Tablespoons of flour

1 Cup of milk

Salt and pepper to taste

METHOD

1. In a large pan fry the Prosciutto cotta with 2 tablespoons of butter for a couple of minutes
2.  Add the flour and milk — simmer for 2 minutes. Add the peas, remove from the heat and mix the cheese into it.
3.  In the meantime cook the pasta in a large pot of salted boiling water. Cook till al dente, drain and mix the pasta into the sauce.
4.  Place the pasta into a baking dish, sprinkle with grated Parmigiano and bread crumbs. Place into the oven and grill at 150 degrees until the top of the pasta is nice and golden.

Buon Appetito! 

Casareccie pasta with gorgonzola cheese saffron & rocket

Watch our Trattoria chef show you how to make this simple and tasty dish using Gorgonzola cheese — one of the world's oldest blue veined cheeses!

INGREDIENTS

For 4 people

380g Casaeccie De Cecco

200g Gorgonzola cheese

1 Cup of cream

1/2 Cup of vegetable stock

30 Saffron threads ( about 1/3 of a small 0.5g box of saffron threads) 

1/2 Cup of roughly chopped rocket

Parmigiano Reggiano

METHOD

1. Prepare the saffron: place the threads of saffron in a small pan and start to heat it very slowly. The saffron will start to dry and that will allow the flavour to become stronger and the colour will become more intense. 

2. When the saffron starts to darken up and become more of a crispy consistency take it off the heat. Place it on a small piece of baking paper. 

3. Fold the paper like an envelop with the saffron inside and with the back of a spoon press it to become a fine powder

4. In a large pan add the cream and the Gorgonzola cheese together then start to simmer until the gorgonzola is nicely melted. 

5. Add the saffron into the 1/2 cup of hot vegetable stock — let it infuse for a couple of minutes and then add the liquid into the sauce. 

6. Simmer for a couple of minutes then season with salt and a pinch of white pepper powder. 

7. In a large pot of salted water cook your casareccie pasta to al dente. Drain and toss the pasta into the sauce. Add a little cooking water if it looks too dry. 

8. Toss the rocket through and serve with a generous sprinkle of Parmigiano grated on top

Buon Appetito! 

Summer Quiche with gorgonzola and spring onion

INGREDIENTS

300g Puff pastry

250g Gorgonzola

8 Leafs of basil

1 Teaspoon of chopped chives

2 Eggs 

2 Cups of chopped spring onion

1 Tablespoon of flour

150ml of cream

20g Butter

Salt and pepper to taste

METHOD

1. Place the already rolled puff pastry into a baking dish previously greased.

2. Make some holes with a fork all around and inside the puff pastry shell then place it into the fridge 

3. Cut the gorgonzola cheese into small pieces.

4. Mix the cream with the eggs and season with salt & pepper then adding the herbs and gorgonzola. 

5. Place the spring onions into the pastry shell and pour the mix all over it. 

6. Place the quiche in the oven and bake for 30 minutes at 200 degrees until the top is nice and golden. 

7. Serve it nice and hot, or use it for your summer picnic!

Buon Appetito! 

Salad of spelt gorgonzola pears and walnuts

INGREDIENTS

60g Gorgonzola

1 Teaspoon balsamic vinegar

300g Spelt

1 Tablespoon of honey

4 Tablespoon of extra-virgin olive oil

2 Pears

1 Cup of rocket

1/2 Cup of walnuts

METHOD

1. Rinse the spelt and boil in plenty of salted water for 45 minutes. 

2. Drain it, let it cool down and place into a large salad bowl

3. Mix the oil, the vinegar and the honey well with a generous pinch of salt and pepper then put it aside.

4. Chop the rocket roughly and cube the gorgonzola cheese. Wash the pears, core them and slice them into thin slices

5. Mix all the ingredients together and dress it with the honey balsamic sauce. Toss some walnuts and enjoy with a glass of your favourite white wine. 

Buon Appetito! 

Real Fondue Valdostana

INGREDIENTS

400g Fontina Cheese

40g Butter

4 Egg yolks

200ml Milk

Truffle infused oil

Salt

White pepper powder

Slices of wholemeal bread, toasted 

METHOD

1. Take away the rind of the cheese and slice it thin.

2. Place into a deep dish and cover it with the milk. Let it rest for 1 hour at room temperature.

3. Drain it and place the cheese into a small pot. Add the butter and place the pot above a larger pot of simmering water.

4. Mixing — let the cheese melt completely. Then, add the yolks one at a time. Cook it bain marie for another couple of minutes. Add more milk if the fondue looks to thick. Add a few drops of truffle oil. 

5.  Serve with slightly toasted wholegrain bread

Buon Appetito! 

Scaloppine di pollo alla Valdostana

INGREDIENTS 

Serves 4

4 Chicken breast, with fillet off

4 Slice of Prosciutto cotto (cooked ham)

200g of 4 Slices of Fontina cheese 

Few leaves of sage

1/2 Glass of white wine

1 Tablespoon of fresh chopped Italian parsley

Salt and pepper to taste

METHOD

1. Prepare the chicken by trimming off the excess fat from the learn meat. Season the breast with salt and pepper then sprinkle some flour on them.

2. In a large frying pan heat 1 tablespoon of extra-virgin olive oil. Place the chicken breast on the pan and fry them for about 8 minutes each side at medium heat.

3. When nice and brown add the wine and sprinkle the breast with sage leaves. Place ham on each one of them and top it with the Fontina cheese.

4. Cover the pan with a large lid. Heat for 2 minutes then take the lid off. Add the parsley to the breasts and sauce!

Buon Appetito! 

Mafaldine De Cecco with zucchini & basil pesto & fontina cheese

Home to Fontina cheese is Valle d’Aosta — a region of northwest Italy bordered by France and Switzerland. Lying in the Western Alps, it's known for the iconic, snow-capped peaks the Matterhorn, Mont Blanc, Monte Rosa and Gran Paradiso.

INGREDIENTS 

Serves 4

350g Mafaldine pasta De Cecco

4 Medium zucchini sliced 1/2cm thick

3 Cloves of garlic, sliced

20 Leaves of fresh basil

1 Tablespoon of fresh roughly chopped Italian parsley

1 Tablespoon of extra-virgin olive oil

200g of Fontina Cheese

METHOD

1. Pour the oil in a large pan, add the sliced garlic, the basil and fry gently for 1 minute.

2. Add the zucchini and season with salt and pepper. Add 1/2 cup of water and simmer until the zucchini are soft.

3. Add the parsley — then with the back of a fork or hand masher, squash the zucchini to a pulp/ thick sauce. You can use a hand blender with a pulse function if you have one. 

4. In the meantime boil the pasta in plenty of salted water. When al dente drain and add into the pan with sauce. Add the grated fontina and mix through. 

5. Serve with extra fontina on top and a drizzle of extra virgin olive oil. Buon Appetito

Buon Appetito!