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!  

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!  

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!  

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!  

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!  

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!  

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!  

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!  

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!  

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!  

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!  

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!  

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!  

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

Gnocchetti sardi with pecorino cheese and saffron

INGREDIENTS

Ingredients for 4

350g Gnocchetti sardi pasta De Cecco or any other small format of pasta

200g Pecorino dolce sardo sheep cheese soft

1 Teaspoon of saffron threads 

1/2 Cup of cream

METHOD

1. In a large pot of salted water cook the gnocchetti. 
    
2. In another large pan pour the cream and the grated pecorino. Let it melt for a few minutes at a low temperature. 
    
3. In another small pan heat the saffron until the colour changes to a dark purple. 
    
4. Place the dry saffron on a piece of baking paper. Fold the paper like an envelope and with the back of a spoon press the saffron to turn it to a powder. 
    
5. Add the saffron into the melted pecorino cheese sauce and mix until all dissolved. When the pasta is cooked pour it into the sauce and toss it about. 
    
6. Add some more pecorino sahved on top and serve!

Buon Appetito!  

Insalata Caprese

Properly made this salad is one of the simplest and most delicious dishes. It requires only the right ingredients and the right season. The season first. This is basically a summer dish from which follow the ingredients:

INGREDIENTS

Vine-ripened tomatoes, not too ripe

Buffalo Mozzarella cheese*

Basil leaves

Sea salt*

Freshly ground black pepper*

Extra virgin olive oil*

*Available from Medifoods

METHOD

1. It should be made with vine ripened tomatoes that are red, juicy and flavourful but not overly soft, and preferably unrefrigerated.

2. The next ingredient should be truly fragrant, a flavourful young basil: green basil grown in the heat and sun.

3. The next essential ingredient is mozzarella di bufala, a specialty of the Naples region but good fresh cow’s milk mozzarella (called fior di latte) does just as well. Finally you need genuine extra virgin olive oil.

4. Slice the mozzarella into discs of moderate thickness and alternate them on a platter (or on individual plates if you are a doing individual portions) with sliced discs of the ripe tomatoes, overlapping for effect.

5. Tear a good bunch of fresh, fragrant basil leaves and sprinkle over the slices or overlap with the cheese and tomatoes. Add salt and freshly ground pepper to taste.

   Just before serving, drizzle on some extra virgin olive oil.

   Insalata Caprese should never be allowed to sit in oil for any length of time and become soggy.

Buon Appetito!  

Borlotti beans soup with mussels, potato and silverbeet

INGREDIENTS

Ingredients for 4

2 Cloves of garlic

1 Small dried chilli

3 Tins of borlotti beans drained and rinsed 

24 Fresh mussels medium small

1 Small bunch of Italian parsley roughly chopped

200g of fresh silverbeet 

2 Medium size potato peeled and chopped into 2cm cubes

2 Tablespoons of tinned chopped Italian tomatoes

METHOD

1. In a large pot fry the garlic and chilli gently with some extra virgin olive oil
    
2. Add the tomato and simmer for a few minutes
    
3. Pour in the potato and a little water or vegetable stock to cover them. Simmer for 5 to 8 minutes until the potato turns soft.
    
4. Add the borlotti beans, mussels and the silverbeet while adding a little water or stock if it is too thick. 
    
5. Cook on medium heat for 10 minutes until the mussels are open. Serve with toasted rustic bread and a drizzle of extra virgin olive oil on the top!

Buon Appetito!  

WATCH: Penne piccole lisce with prosciutto, borlotti beans, mint & Pecorino cheese

INGREDIENTS

Ingredients for 4

300g Penne lisce De Cecco

2 Cloves of garlic finely sliced

100g Prosciutto Emiliano cut into 2cm strips

1 Tin of borlotti beans — drained and rinsed in cold water 

2 Tablespoons of chopped tinned tomatoes

12 Leaves of fresh mint roughly chopped

100g of fresh soft pecorino cheese from Sardinia 

METHOD

1. Cook the pasta in plenty of salted boiling water.
    
2. In a large pan gently fry the garlic and the prosciutto for a few minutes. 
    
3. Add the tomato and simmer for 5 minutes. Add the borlotti beans and season with salt and pepper. Add a little of the cooking water from the pasta.
    
4. When the pasta is ready, strain and toss it into the pan with the sauce. Add the fresh mint and serve with the pecorino grated on top. 

Buon Appetito!  

Spaghetti for 2 — Spaghetti aglio olio peperoncino & prawns

INGREDIENTS

Ingredients for 2

170 De Cecco spaghetti

2 Cloves of garlic thinly sliced

3 Dried red chilli 

4 Tablespoons of chopped Italian parsley

8 King prawns shelled and deveined

METHOD

1. Cook the spaghetti in a large pot of salted boiling water
    
2. In a large pan, gently fry the garlic and chilli. After a couple of minutes add a little of the pastas cooking water. Add the prawns and cook for 5 minutes.
    
3. Toss the spaghetti into the sauce with the parsley

Buon Appetito!  

Pomegranate Americano (non-alcoholic)

INGREDIENTS

Pomegranate juice

Soda

Ice

Angostura bitters or your favourite orange bitters

METHOD

1. Fill a glass with ice and pour over 60-80ml pomegranate juice
    
2. Add a splash of soda and 4-6 dashes of either Angostura bitters or your favourite orange bitters. 
    
3. Stir and serve garnished with a slice of orange! 

Buon Appetito!