vegetarian

Potato Gnocchi

July 2, 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.

Artichokes & Asparagus

July 2, 2014 by

Just a few summer ideas using Artichokes and Asparagus.
The recipes of Summer are associated with the colors of artichokes and spinach, of peppers and asparagus, the aroma of fresh young herbs of the season, the flavors delicate and interesting.

Risotto with Artichokes & Speck

Ingredients for 6 portions:

– 300g Artichoke Heart Sauce
– 1Lt Beef Bouillon
– 60g Speck
– 1 Onion Finely Chopped
– 2Tbs Freshly Chopped Parsley
– 28g Butter
– 30ml Extra Virgin olive oil
– 200ml White Wine
– Salt and Pepper
– 100g Freshly Grated Parmesan
– 500g Vialone Nano rice

Gently fry the onion and speck in the oil and butter until golden. Add the rice and stir until it becomes slightly transparent. Add a little of the white wine.
Keep the stock (22g bouillon to 1 litre of water) in a saucepan constantly simmering over a low heat.
Add some stock to the rice and as it absorbs, adding more a little at a time. When nearly cooked add the artichoke sauce and the rest of the wine. Salt and pepper to taste.
Once ready (slightly al dente which takes approximately 20 minutes) add the freshly grated parmesan and parsley.
Serve at once.

Tagliolini with asparagus & Herbs

Ingredients for 4 portions:

– 250g Tagliolini
– 250g Asparagus Tip Sauce
– 250ml Double Cream
– 4 Garlic Cloves
– 60g Butter
– Salt and Pepper
– 4 Tbs Freshly Chopped Herbs
(Basil, Parsley, Oregano, thyme)
– 100g Freshly Grated Parmesan

In a pan bring the cream to boil with the whole garlic cloves and simmer until they are soft. Remove from heat and discard the garlic.
Add the herbs, butter, asparagus tip sauce and simmer until it thickens. Salt and pepper to taste.
Cook the tagliolini in salted boiling water for approximately 30 seconds or until al dente. Drain and toss in the sauce. Add the parmesan cheese. Serve at once.

Bruschetta

July 2, 2014 by

The Bruschetta bread we have introduced are large oval slices, all of the same dimension, a wonderful taste and texture that need only brushing with some extra virgin olive oil, toasted and then a topping added.
In this era of pizza, crostini, canapé’s, sandwiches etc. it seems opportune to launch this traditional bread that is easy and quick to prepare.
Lovely cut into pieces and served as a starter or even as a main course served whole. A little imagination with the variety of toppings can tantalise any mouthwatering tastebuds!

Bruschette with a medley of toppings

– 1 Packet of Bruschette ( 5 large slices)
– 100g Zingara Sauce
– 50g Five Cheese sauce
– 25g Truffle Paste
– 50g Pesto
– 150g Pomodorina
– 40g Sundried Tomatoes
– 20g Pinenuts
– 100g Goats Cheese
– 80g Walnut Sauce
– 100g Gorgonzola
– 30g Fresh Walnuts

Place the bruschette on a baking tray, brushed with a little olive oil and toast on both sides.
For each one you can vary by the following :

1. Place the zingara sauce on one, add some mozzarella and toast.
2. Place the 5 cheese sauce on the bruschetta then dot the truffle paste around, grill and serve.
3. Spread one with the pomodorina, dot with the pesto sauce, add either mozzarella or shavings of parmigiano reggiano, grill and serve.
4. On another, slice the sundried tomatoes and mix with the goats cheese. Sprinkle the pinenuts on top. Grill and serve.
5. Spread the walnut sauce over the Bruschetta, add bits of gorgonzola and fresh walnuts. Grill and serve.

Delicious!!!!!

(Don’t forget this method can be used as hot canapé’s at cocktail parties etc.)
With a little imagination the toppings are endless don’t forget the chargrilled vegetables, pizzicosa sauce, golfo di napoli etc. all make tasty variations.

Medley of Wild Mushrooms Bruschetta

Ingredients for 5 portions:

– 620g Cocktail of Wild Mushrooms
– 50g Pinenuts
– 100g Sundried Tomatoes
– 10ml Aggazzotti Balsamic Vinegar
– Freshly Chopped Parsley & Thyme
– 5 Bruschette
– Salt & Freshly Ground Pepper
– 150g Pecorino Romano Cheese

Brush the bruschette with extra virgin olive oil and toast on both sides. Drain most of the oil from the wild mushrooms and put them in a frying pan. Chop up and add the sundried tomatoes, pinenuts and the balsamic vinegar.

Heat through, salt and pepper, add the parsley, thyme to taste.

Place the topping on the bruschette, add some shavings of pecorino romano cheese, grill and serve at once.