Pasta with asparagus and sausage

• 5 minutes to prepare • 15 minutes to cook • Serves 4

 

Hazelnuts ragú

• 5 minutes to prepare •  40 minutes to cook  • Serves 4

As gluttonous as Easter time gets

Ok guys, let’s get serious now. Did anyone go full out for Easter?

We all know that when a family holiday falls on a Sunday that we really let loose. So even if you ate your weight in chocolate eggs yesterday, think of tonight as the main event. And this hazelnut ragú should definitely be the MAIN EVENT.

Date night pasta here we come Now, even if I was just planning to treat myself with some vegetarian dish, this would still be on the menu. But if you do have someone you’re trying to impress, I promise this will not disappoint. It’s comforting, rich, sophisticated, and alarmingly easy. The “easy factor” is honestly the most important part of any week dinner. Because no one should be stressed, sweaty, and starving when all they want is some love and comfort. 

Here's what you will need for the 4-serving recipe:
 

320 g fresh pasta
100 g hazelnuts
250 g passata di pomodoro
1 clove garlic
1 shallot

dry rosemary
EVO oil
salt and pepper

1. Pour 2 tablespoons of EVO oil in a pan and place it over medium heat. When the oil is hot, add the shallot - cut into 4 pieces - and the clove of garlic, and let them become soft and golden
2. Toast hazelnuts in another pan, with no oil, at minimum heat. It will take about 10 minutes, it is important to move them often, so that they do not get burned
3. Cit hazelnuts roughly with a sharp knife, and add them to the pan with shallot
4. Add the passata di pomodoro, cover with a lid and let it cook for 30 minutes
5. Meanwhile, cook the pasta in boiling salted water
6. Remove the shallot and the garlic from the ragu', add the rosemary, then switch the heat off
7. Drain pasta al dente. Add it to the ragu' sauce. Stir to mix well and serve to the table!

Nutrition Facts of this dish are right below. Data is provided per serving.

Risotto with clams, spinach and lemon

• 15 minutes to prepare • 25 minutes to cook • Serves 4

 

Creamy risotto with fava beans and peas

• 10 minutes to prepare • 25 minutes to cook • Serves 4

 

Gimbap style rice rolls

• 30 minutes to prepare • 10 minutes to cook • Serves 4

Salmon and avocado maki

• 30 minutes to prepare • Serves 4

Risotto with artichokes cream and bottarga

• 1 hour to prepare • 35 minutes to cook • Serves 4

 

Malloreddus pasta with zucchini and basil cream, and zucchini alla scapece and tuna bottarga

• 10 minutes to prepare • 15 minutes to cook • Serves 4

 

Risotto with chickpeas cream and crispy guanciale

• 10 minutes to prepare • 30 minutes to cook • Serves 4

 

Chicken and lamb couscous

• 20 minutes to prepare • 40 minutes to cook • Serves 4

White ragù

• 10 minutes to prepare •  50 minutes to cook  • Serves 4

No tomato for once

White ragù is a sauce based on minced meat, herbs and broth, made without the addition of tomato sauce as in the classic Bolognese sauce (for this reason it is also called "white").

It is a great classic of Italian cuisine, ideal for dressing fresh pasta, such as tagliatelle, dry soft wheat pasta, filled pasta or even for filling white lasagna, with the addition of mozzarella and sautéed vegetables.

Easy to make, it is based on a few simple ingredients. The ground beef and the crumbled sausage are browned in a saucepan with a fragrant sautéed carrot, and onion, then blended and cooked in white wine and hot broth. The latter can be meat or even vegetable for a more delicate and light version.

In order for the ragù to be moist, full-bodied and to blend perfectly with the pasta, you can add a pinch of cornstarch to the meat. For a rich and tasty sauce, it is important to use top quality minced meat: you can opt for beef alone, add a part of pork, a sausage - like here -, or some bacon cubes. Finally, perfume everything with your favorite spices and aromas: rosemary, bay leaf, sage, parsley. 

Here's what you will need for the 4-serving recipe:
 

500 g minced meat
100 g sausage

100 ml white dry wine

1 carrot
1 shallot

500 ml meat broth

1 sprig rosemary 

5 bay leaves
EVO oil
salt and pepper

1. Pour 2 tablespoons of EVO oil in a pan and place it over medium heat. When the oil is hot, add the shallot - chopped -, and let it become soft and golden
2. Cut the skin of the sausage with the tip of a sharp knife and remove it. Cut the sausage into nibbles of equal size
3. Add the grated carrot and braise it for a couple of minutes. Then, add the minced meat and the sausage, and let it braise until golden. Finally, pour the white wine and let it evaporate
4. Add the boiling broth, cover with a lid and let it cook for 40 minutes
5. Add rosemary and bay. Go on with the cooking for 10 minutes more
6. Meanwhile boil pasta in salted water. Drain al dente and stir to mix well. Enjoy!

Nutrition Facts of this dish are right below. Data is provided per serving.

Risotto with stracciatella cheese, shrimps' tartare and zucchini flowers

• 20 minutes to prepare • 30 minutes to cook • Serves 4

 

Clam risotto with grated bottarga

• 15 minutes to prepare • 25 minutes to cook • Serves 4

 

Montecarlo-style pasta

• 5 minutes to prepare •  50 minutes to cook  • Serves 4

As gluttonous as Christmas time gets

Montecarlo-style pasta is a first course with a rich sauce and a creamy consistency.

It is a well-established preparation, with rather uncertain origins. What matters is the end result: that is, a satisfying and delicious dish, perfect for family Sundays and winter  holidays. The Montecarlo sauce has a minced meat sauce base, to which we add a little fresh cream and a few spoonfuls of basil pesto, for a very tasty, enveloping and aromatic dish.

We have chosen to season strozzapreti pasta, ideal for collecting every last drop of the delicious sauce, but you can opt for the pasta shape you prefer. 

Here's what you will need for the 4-serving recipe:
 

320 g fresh pasta
450 g minced meat
150 g fresh cream

500 g passata di pomodoro
100 ml white dry wine

1 carrot
1 shallot
3 tablespoons pesto, prepared like here
EVO oil
salt and pepper

1. Pour 2 tablespoons of EVO oil in a pan and place it over medium heat. When the oil is hot, add the shallot - chopped -, and let it become soft and golden
2. Add the grated carrot and braise it for a couple of minutes. Then, add the minced meat and let it braise until golden. Finally, pour the white wine and let it evaporate
3. Add the passata di pomodoro, cover with a lid and let it cook for 40 minutes
4. Meanwhile, cook the pasta in boiling salted water
5. Add fresh cream to the ragu' and go on with the cooking unitl the sauce boils again, then switch the heat off
6. Drain pasta al dente. Add it to the ragu' sauce and season it with the pesto. Stir to mix well and serve to the table!

Nutrition Facts of this dish are right below. Data is provided per serving.

Pasta with pumpkin sauce, burrata cheese and shrimps' tartare

• 20 minutes to prepare • 40 minutes to cook • Serves 4

 

Seafood risotto

• 15 minutes to prepare • 25 minutes to cook • Serves 4

 

Spaghetti alle vongole (Spaghetti pasta with clams) with grated tuna bottarga

• 10 minutes to prepare • 10 minutes to cook • Serves 4

 

Pasta with mussels in tomato sauce

• 10 minutes to prepare • 10 minutes to cook • Serves 4

 

Pasta with bacon and asparagus' sauce

• 5 minutes to prepare • 15 minutes to cook • Serves 4

 

Cannelloni from Amalfi

• 20 minutes to prepare • 60 minutes to cook • Serves 4