Recipe Types Speciality Sauces

Pasta all’Uovo II

August 7, 2014 by

We have available the Fusili Tricolore – spirals and the Torchietti Tricolore – the more unusual shape. Both products have the same traditional characteristics of egg pasta :-
It grows considerably during cooking, so you need less per portion, becoming more cost effective. (The secret for good results is using a lot of water to cook the pasta in).
It remains better al dente which makes it excellent for long serving hours, reheating and
salads. (Just toss in a little olive oil when strained and until ready to use).
And don’t forget it really does taste home-made, (in this case the tomato flavour comes through and so does the spinach)!!!

Mediterranean Fusili

Ingredients for 6 portions:

– 500g Fusili Tricolore
– 50g Black Olive Paste
– 400g Arrabbiata Sauce
– 50g Sundried Tomatoes
– 40ml Extra Virgin Olive Oil
– 1 Small Onion Finely Chopped
– 1 Clove Garlic Crushed
– 28g Fresh Parmigiano Reggiano
– Freshly Chopped Parsley

Cook the fusili tricolore in boiling salted water until al dente.
Fry the onion and garlic until golden in the olive oil.
Add the arrabbiata, chopped sundried tomatoes, the black olive paste and a little of the water from the pasta to amalgamate the sauce.
Add the fusili and toss in the parmigiano reggiano.
Sprinkle with the parsley and serve at once.

Colourful Torchietti

Ingredients for 6 portions:

– 500g Torchietti Tricolore
– 200g 5 Cheese Sauce
– 100g Pesto
– 200ml Milk
– 100ml Cream
– 28g Butter

Cook the torchietti tricolore in boiling salted water until al dente.
In a frying pan melt the butter and the 5 cheese sauce, stir in the milk and cream, and lastly add the pesto for that little extra touch of basil flavour and colour.
Once the sauce is well amalgamated, stir in the torchietti and serve at once.

Potato Gnocchi

August 7, 2014 by

A traditional of the north Italy, small potato dumplings cooked and tossed in sauces as a pasta dish.
They were made using up the potatoes of the season to fill the hungry farmers with a wholesome meal and not throw away any of the left over potatoes. Now they are a great substitute for pasta as a wonderful vegetarian dish.

Scrigno di Gnocchi

Ingredients for 6 portions:

– 500g Potato Gnocchi
– 250g 5 Cheese Cream Sauce
– 80ml Milk
– 100g Gorgonzola
– 100g Parmigiano Reggiano
– 250g Baby Spinach Leaves
First of all melt the 5 cheese cream sauce, milk, gorgonzola and parmigiano reggiano in pan over a low heat until ready.

Cook the gnocchi in salted boiling water until they rise to the top, strain and toss in the cheese sauce.

Wilt the baby spinach leaves and toss in the dish and serve at once.

Gnocchi al Pesto & Pomodorina

Ingredients for 6 portions:

– 500g Potato Gnocchi
– 200g Pesto alla Genovese
– 200g Pomodorina Sauce
– 100ml Milk
Heat through the Pomodorina and add the pesto and milk. Cook the gnocchi in salted boiling water until they rise to the top, strain and toss in the Pesto and Pomodorina sauce. Serve at once. You can add a twist by topping each plate with some parmigiano reggiano and placing under a grill to melt and then serve.

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.