Recipe Types Meat

Potted Stincotto

August 13, 2014 by

A dear friend had made at a dinner party an exquisite starter of potted lamb served with sour bread toast. It was delicious and everyone was impressed with the flavour. After having a chat in the kitchen and asking for her recipe she kindly pointed out to me that it was one of the products I had given her to try! Wow! It was the Lamb Stincotto!!! To this she said that she had also made it with the Pork and Duck, all a great success. I thought that this wonderful and easy recipe would give another way of serving the stincottos and keeping customers coming back for more– if you don’t eat it before serving!!!

Potted Lamb StincottoChef

Ingredients for 6 starter portions:

– 2 Lamb Stincotto
– 200g Butter
– Seasoning– Pepper , Mace
– Freshly Flat Leaf Parsley
– 2-3 Shallots
– 2-3 Cloves Garlic
– Splash of Brandy

First of all prepare 6 ramekin dishes buttered.
Cook the lamb shank in the oven. In a saucepan melt the butter, some of it keep to one side and bout half continue to cook till clarified for the topping. In another saucepan cook gently until golden the shallots and garlic finely chopped.

Remove all the lamb from the bone and put in a blender, add the seasoning, parsley, brandy, the shallots and garlic. As you blend all the ingredients slowly add the melted butter to make a moist paste. If there is not enough butter melt and add some more. Taste and add more seasoning if required.

Place the lamb in the ramekins, level off and top with clarified butter. You can put some spring of fresh parsley of other herbs on the lamb before pouring the butter so that it makes a lovely decoration. Refrigerate to cool down.
Better served the following day as it takes all the flavours. To serve, remove from the ramekin and serve with melba toast.

Variants to this recipe

The Pork Stincotto can be made with fresh thyme, a little rosemary and instead of brandy use Port and a touch of chilly in the mix. This is nice served with the New Orange & Onion Relish we have just launched.

The Duck Stincotto can be made with tarragon and juniper berries and a touch of dry vermouth. This works extremely well with the New Strawberry & Balsamic Jelly.

Egg Past III

August 7, 2014 by

The long delicate egg pasta comes in many forms from very thing tagliolini to the large frappe. They combine very easily with a variety of sauces. Here we have tried to give some fresh ideas that are delicious and enjoyed by all.

Tagliolini Fantasia

Ingredients for 4 portions:

– 240g Dallari Thin Tagliatelle 36
– 120g 5 Cheese Sauce
– 60ml Milk
– 100g Porcini del Boscaiolo
– 50g Parmigiano Reggiano
– 5 Slices Ham
– Freshly Chopped Flat Leaf Parsley
– Knob of Butter

Pan fry the ham cut into slithers in the butter, then add the porcini, the 5 cheese sauce, milk and little of salted water where the pasta is cooking.

Cook the pasta in salted boiling water till al dente.

Strain and toss in the sauce adding the parmigiano reggiano and parsley. Serve at once.

Frappe with Salmon and Rucola

Ingredients for 4 portions:

– 250g Dallari Frappe (Pappardelle)
– 200g Salmon Sauce
– 50ml Cream
– 1 Small Bunch Wild Rocket
– Handful of Diced Tomatoes

Heat the salmon sauce with the cream. Cook the frappe in salted boiling water until al dente, strain and toss in the salmon sauce, add the wild rocket and the diced tomatoes. Pan fry quickly on a very high heat and serve at once.

Spinosini

August 7, 2014 by

The master of artisan pasta making Vincenzo Spinosi has created Spinosini, small shaped gitar strings made with special fresh eggs from a special bread of chicken that allows the omega 3 nutrients to remain in its eggs giving this special pasta something extra.
It cooks for 4 minutes and will not spoil if left a little longer.

Spinosini with Parma Ham & Lemon

Ingredients for 4 portions:

– 250g Spinosini
– 8 tbs Extra Virgin Olive Oil (preferably Tornatore)
– 4g Grated Lemon Peel
– 3 Slices Parma Ham in Julienne
– 40g Freshly Grated Parmigiano Reggiano
– 15g Freshly Chopped Flat Leaf Parsley
– 1 Ladle of the Cooking Water

Pan fry the parma ham in the olive oil. Cook the Spinosini in abundant salted water for 2 minutes, drain and add to the frying pan.
Add the ladle of cooking liquor and cook for about 1 minute, then take away from the heat, add the grated lemon, parmigiano reggaino and the parsley.
Toss and serve at once.

Spinosini with Black Truffle & Trumpets De Mort Sauce

Ingredients for 4 portions:

– 250g Spinosini
– 120g Black Truffle Paste
– 100 ml Milk
– 1 Ladle Cooking Water
– 50g Freshly Grated Parmigiano Reggiano
Heat through in the frying pan the black truffle paste and milk. Cook the Spinosini in abundant salted water for 2 minutes, drain and add to the frying pan.
Add the ladle of cooking liquor and cook
for about 1 minute. Remove from the heat, add the parmigiano reggiano, toss and serve at once.