by Bethellen | Sep 8, 2018 | Uncategorized
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Delicious Italian Pasta (Pappardelle con Speck)
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Ingredients
- 300 grams Preferisco Papardelle
- 100 grams Preferisco Speck Alto Adige P.G.I.
- 4 pieces Italissima Boretane Onions in wine vinegar
- 1 tbsp Preferisco Extra Virgin Olive Oil
- 200 grams Fresh Cream
- Chopped Herbs
- Salt & Pepper
Ingredients
- 300 grams Preferisco Papardelle
- 100 grams Preferisco Speck Alto Adige P.G.I.
- 4 pieces Italissima Boretane Onions in wine vinegar
- 1 tbsp Preferisco Extra Virgin Olive Oil
- 200 grams Fresh Cream
- Chopped Herbs
- Salt & Pepper
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Instructions
Bring a large pot of water to a boil and cook pasta until almost “al dente”. Meanwhile gently cook onions in a little oil and then add the Prefersico Speck, diced or julienne. Add the cream. Drain pasta and mix with sauce and serve.
by Bethellen | Sep 8, 2018 | Uncategorized
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Garmugia (Spring Vegetable Soup)
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Ingredients
Soup Ingredients:
- 2 pieces Italissima Natural Artichokes Whole, Drained and sliced
- 1/2 cup Bonta Fava Beans
- 1 Fresh Italian Sausage, casing removed and meat crumbled
- 3 oz Ground lean Veal or Beef
- 1/2 cup Italissima Green Asparagus Spears, Diced
- 3 tbsp Preferisco Extra Virgin Olive Oil
- 3 White Onions, Thinly sliced
- 1/2 cup Shelled English Peas
- 6 cups Chicken Broth
- Salt & Pepper
Crouton Ingredients:
- 4 slices Coarse country Bread, Cut into ½ inch thick cubes
- 1/4 cup Preferisco Extra Virgin Olive Oil
- 2 cloves Garlic, crushed
- 1 tbsp Fresh Flat Leaf Parsley
Ingredients
Soup Ingredients:
- 2 pieces Italissima Natural Artichokes Whole, Drained and sliced
- 1/2 cup Bonta Fava Beans
- 1 Fresh Italian Sausage, casing removed and meat crumbled
- 3 oz Ground lean Veal or Beef
- 1/2 cup Italissima Green Asparagus Spears, Diced
- 3 tbsp Preferisco Extra Virgin Olive Oil
- 3 White Onions, Thinly sliced
- 1/2 cup Shelled English Peas
- 6 cups Chicken Broth
- Salt & Pepper
Crouton Ingredients:
- 4 slices Coarse country Bread, Cut into ½ inch thick cubes
- 1/4 cup Preferisco Extra Virgin Olive Oil
- 2 cloves Garlic, crushed
- 1 tbsp Fresh Flat Leaf Parsley
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Instructions
In a large saucepan, warm olive oil over medium heat. Add the sausage meat and cook until it starts to release its juices. Add the onion and the ground meat and sauté for four minutes. Add the artichokes, fava beans, peas, asparagus, and stir well. Pour in the broth, cover, and bring to a boil. Reduce the heat to low and continue to cook until the favours have blended, about half an hour. Skim off any froth that may develop on the surface. Halfway through cooking season with salt.
To make the croutons, heat olive oil in a frying pan over medium heat. Add the garlic and sauté until it turns a golden color, about two minutes. Remove and discard the garlic. Add the bread cubes and stir until golden color on all sides. Using a slotted spoon, transfer the croutons onto paper towels to drain off excess oil. Sprinkle with parsley while croutons are still warm.
Ladle soup into soup bowls, garnishing with croutons and serve.
by Bethellen | Sep 8, 2018 | Uncategorized
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Penne with Anchovies and Tomatoes
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Ingredients
- 500 grams Preferisco Penne
- 4 fillets Med Gourmet Anchovies in Oil, Drained and Chopped
- 2 cups Augusto Pomodorini Tomato, cut in Quarters
- 1 cup Italissima Sliced Kalamata Olives
- 3 tbsp Preferisco Extra Virgin Olive Oil
- 2 tbsp Italissima Capers
- 1 tsp Garlic, Minced
- 2 tbsp Fresh Flat Leaf Parsley, Minced
- Merchants Spice Red Pepper Flakes
- 6 litres Water
- 1 tbsp Salt
Ingredients
- 500 grams Preferisco Penne
- 4 fillets Med Gourmet Anchovies in Oil, Drained and Chopped
- 2 cups Augusto Pomodorini Tomato, cut in Quarters
- 1 cup Italissima Sliced Kalamata Olives
- 3 tbsp Preferisco Extra Virgin Olive Oil
- 2 tbsp Italissima Capers
- 1 tsp Garlic, Minced
- 2 tbsp Fresh Flat Leaf Parsley, Minced
- Merchants Spice Red Pepper Flakes
- 6 litres Water
- 1 tbsp Salt
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Instructions
Heat olive oil in a pan over medium heat and sauté garlic and anchovies for two minutes. Add the tomatoes, olives and capers and cook until all the ingredients are heated, about three minutes. Add the red pepper flakes, parsley, and salt to taste. Keep warm. In a large pot, bring water to a boil. Add one tbsp. of salt, add the penne, and cook to al dente. Drain well. In a large serving bowl, mix the penne and three quarters of the tomato mixture. Top with the remaining mixture and serve.
by Bethellen | Sep 8, 2018 | Uncategorized
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Linguine with Pesto, Green Beans and Potatoes
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Ingredients
- 1 lb Preferisco Linguine
- 1 cup Italissima Pesto Alla Genovese
- 1/2 lb Green Beans, Trimmed and cut into 3 inch lengths
- 2 Russet Potatoes, Peeled and cut into slices
- Salt
Ingredients
- 1 lb Preferisco Linguine
- 1 cup Italissima Pesto Alla Genovese
- 1/2 lb Green Beans, Trimmed and cut into 3 inch lengths
- 2 Russet Potatoes, Peeled and cut into slices
- Salt
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Instructions
In a large pot, bring water to a boil. Add green beans and cook until tender yet still crisp, about four minutes. Using a slotted spoon, transfer the beans to a colander. Rinse under cold water and drain. Return the pot of water to a boil and add the potato slices. Cook until tender yet firm, about four minutes. Drain, rinse under cold water, and drain well.
Meanwhile, bring another pot of water to a boil. Add a generous amount of salt to the water and cook linguine al dente, about seven-eight minutes. Add the beans and potatoes during the last minute of cooking the pasta. Drain, saving one cup of the pasta water.
Transfer pasta, green beans and potatoes to a large serving bowl. Add the pesto and just enough of the reserved pasta water to make a fluid sauce. Toss gently and serve.
by Bethellen | Sep 8, 2018 | Uncategorized
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Rigatoni with Artichokes and Anchovies
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Ingredients
- 500 grams Preferisco Rigatoni
- 3 fillets Bonta Anchovies in Olive Oil, Drained and Diced
- 880 grams Preferisco Natural Artichokes Quartered
- 750 grams Italissima Diced Tomatoes
- 1/4 cup Preferisco Extra Virgin Olive Oil
- 2 cups Yellow Onion, Chopped
- 2 tsp Garlic, Minced
- 1 cup Dry White Wine
- 2 tbsp Unsalted Butter
- 6 litres Water
- 3/4 cup Italissima Parmigiano Reggiano, Grated
- Salt & Pepper
Ingredients
- 500 grams Preferisco Rigatoni
- 3 fillets Bonta Anchovies in Olive Oil, Drained and Diced
- 880 grams Preferisco Natural Artichokes Quartered
- 750 grams Italissima Diced Tomatoes
- 1/4 cup Preferisco Extra Virgin Olive Oil
- 2 cups Yellow Onion, Chopped
- 2 tsp Garlic, Minced
- 1 cup Dry White Wine
- 2 tbsp Unsalted Butter
- 6 litres Water
- 3/4 cup Italissima Parmigiano Reggiano, Grated
- Salt & Pepper
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Instructions
In a medium frying pan, melt oil and butter over medium heat. Reduce the heat, add the onions and sauté until the onions are translucent, about eight minutes. Add the anchovies and garlic and cook for another two minutes. Add the wine and increase heat to a medium-high and simmer until the wine reduces by half. Stir in tomatoes, reduce heat, and simmer for another five minutes. Add artichokes and salt and pepper to taste. Stir and keep warm.
In a large pot, bring water to a boil. Add salt and rigatoni and cook until al dente. Drain well.
Serve the pasta in bowls, topping off each bowl with the anchovy and artichoke mixture, sprinkled with Parmigiano Reggiano. Optional: add some crispy smoked bacon bits! Serve hot.
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