coralli

Sugo all’Isolana

August 19, 2014 by

A long awaited, full of mediterranean ingredients, sauce made with fresh tomatoes,
sundried tomatoes, capers, anchovies and a touch of chilli. Rich in flavour and colour and can be used in a variety of recipes.

Coralli all’Isolana

Ingredients for 4 portions:

– 400g Sugo All’Isolana
– 250g Coralli Pasta
– 25g Pine Nuts
Cook the Coralli in salted boiling water until al dente. Toast the pine nuts lightly. Place the Isolana in a frying pan to heat, add 1 ladle of boiling water to dilute a little and the pine nuts.
Strain the pasta and toss in the sauce. Portion into plates and serve at once.

Tonno all’Isolana

Ingredients for 1 portion:

– 1 Fresh Tuna Steak
– 30g Sugo All’Isolana
– 20g Crème Fraiche
– 100g Wilted Baby Spinach Leaves
– 5ml Extra Pesto Oil

Sear and grill the tuna steak.
Heat the Isolana sauce with the crème fraiche and pour over the tuna steak. Serve at once on a bed of freshly wilted baby spinach leaves. Drizzle the extra pesto around the plate and serve at once.

Bruschette all’Isolana

Ingredients for 1 portion:

– 1 Bruschetta
– 2 Chargrilled Aubergine Slices
– 30g Isolana Sauce
– 2 Tbs Crème Fraiche

Grill the bruschetta bread on both sides, brushing with some extra virgin olive oil if liked. Place on a plate, add the chargrilled aubergine slices, top with the Isolana sauce, dot with the tablespoon of crème fraiche.
Place under a grill to heat through and slightly brown the crème fraiche. Serve at once.

Walnut Sauce

August 15, 2014 by

As Christmas is coming closer what better than to put on your menus delicious recipes using the Walnut Sauce! This will not only make your menus interesting to your clientele but also offer superb dishes for the ever increasing vegetarians. ( Please note that you must mention that this sauce is not suitable for nut allergy suffers).

Coralli in a Walnut & Rosemary Pesto

Ingredients for 4 portions:

– 250g Coralli
– 3 tbs Fresh Rosemary
– 120g Walnut Sauce
– 60g 5 Cheese Sauce
– 100 ml Milk
In a blender add the fresh rosemary to the walnut sauce. Cook the pasta in salted boiling water till al dente. Just before straining the pasta add a little of the cooking liquor to the walnut sauce, 5 cheese sauce and milk that has been slowly heating through for a creamy consistency.

Drain the pasta and toss in the sauce.
Serve at once.

Maccheroni al Pettine with Walnut & Mushrooms Sauce

Ingredients for 4 portions:

– 250g Maccheroni al Pettine
– 200g Cocktail of Wild Mushrooms
– 1 Clove Garlic
– Freshly Chopped Flat Leaf Parsley
– 100 Walnut Sauce
– 50g 5 Cheese Sauce ( an option)
– 100g Milk
– Salt and Pepper to taste
Cook the pasta in salted boiling water till al dente.
In the meantime panfry the clove of garlic and the cocktail of wild mushrooms.

Remove the garlic and add the 5 cheese sauce, walnut sauce, milk, salt and pepper to taste. Drain the pasta and toss in this delicious sauce, add the flat leaf parsley and serve at once.

Walnut Sauce

August 15, 2014 by

As Christmas is coming closer what better than to put on your menus delicious recipes using the Walnut Sauce! This will not only make your menus interesting to your clientele but also offer superb dishes for the ever increasing vegetarians. ( Please note that you must mention that this sauce is not suitable for nut allergy suffers).

Coralli in a Walnut & Rosemary Pesto

Ingredients for 4 portions:

Drain the pasta and toss in the sauce.
Serve at once.

Maccheroni al Pettine with Walnut & Mushrooms Sauce

Ingredients for 4 portions:

Cook the pasta in salted boiling water till al dente.
In the meantime panfry the clove of garlic and the cocktail of wild mushrooms.

Remove the garlic and add the 5 cheese sauce, walnut sauce, milk, salt and pepper to taste. Drain the pasta and toss in this delicious sauce, add the flat leaf parsley and serve at once.