Italian Recipes

Tagliatelle with a Beef Bolognese Sauce

Ingredients:

  • 250 g Tagliatelle or pappardelle
  • 250 g Minced beef (80–85% lean)
  • Small carrot (finely chopped)
  • Small celery stalk (finely chopped)
  • Small onion (finely chopped)
  • 2 Tbsp of extra virgin olive oil
  • 300 g Canned chopped tomatoes (or passata)  
  • 1 tbsp Tomato paste
  • 100 ml Dry white wine (optional)
  • 150 ml Beef broth (or water + stock cube)
  • 50 ml Whole milk (to soften acidity)
  • Salt & black pepper (to taste)
  • Parmigiano Reggiano (to serve)

Serves 2

Why Not Give it a Try?

Finely chop carrot, celery, and onion, then sauté them gently in olive oil along with diced pancetta until soft. Add ground beef, breaking it up, and cook until browned and the liquid has evaporated, then pour in white wine and let it fully evaporate. Stir in crushed canned tomatoes and a spoon of tomato paste, add a ladle of hot beef broth, and let the sauce simmer very gently, uncovered, for about 2 hours, adding broth as needed to keep it moist. In the last 10 minutes, stir in milk to soften the acidity, season with salt and pepper, and keep the sauce rich but not too liquid. Meanwhile, cook fresh tagliatelle in salted boiling water until al dente, drain, and toss with the ragù, adding a splash of pasta water if needed. Serve immediately with plenty of grated Parmigiano Reggiano on top.

Artisan PastaExtra Virgin Olive Oil
Plum Tomato SauceCherry Tomato Sauce

Linguine with Parmigiano and Black Summer Truffle Slices

Ingredients:

  • 250 g Linguine
  • 30 g Unsalted butter
  • 40 g Parmigiano Reggiano (grated)
  • Summer black truffle slices
  • Salt & freshly ground black pepper (to taste)
  • 1–2 tsp Truffle oil

Serves 2

Why Not Give it a Try?

Cook your choice of linguine in plenty of salted boiling water until al dente. Meanwhile, gently melt the butter over low heat in a large skillet. Drain the pasta, reserving some cooking water, then toss the pasta in the melted butter, adding the reserved water little by little to create a silky sauce. Remove from heat, stir in the grated Parmigiano until melted and combined, then season with freshly ground black pepper. Plate the pasta and finish by topping the dish with summer black truffle slices generously over the top, and a light drizzle of truffle oil for extra richness and gloss. Serve immediately to enjoy the full aroma and flavour of the truffle.

Linguine No.182Artisan Pasta
Black Summer Truffle SlicesTruffle Infused Extra Virgin Olive Oil

Tiramisu

Ingredients:

  • 3 Large eggs (separated)
  • 100 g Caster sugar
  • 250 g Mascarpone cheese (room temperature)
  • 200 ml Strong espresso or very strong coffee (cooled)
  • 200 g Ladyfinger biscuits (savoiardi)
  • Unsweetened cocoa powder (for dusting)

Serves 6

Why Not Give it a Try?

Whisk the egg yolks with sugar until pale and creamy, then fold in the mascarpone cheese until smooth. In a separate bowl, beat the egg whites until stiff peaks form and gently fold them into the mascarpone mixture to keep it light and airy. Quickly dip each ladyfinger into the cooled espresso, ensuring they absorb coffee but don’t become soggy, and arrange them in a serving dish. Spread half of the mascarpone cream over the ladyfingers, then repeat with another layer of dipped ladyfingers and the remaining cream. Cover and refrigerate for at least 4 hours or overnight to let the flavours meld and the dessert set. Before serving, dust generously with unsweetened cocoa powder.

Savoiardi Ladyfingers
Strawberry Savoiardi LadyfingersGluten Free Savoiardi Ladyfingers

Pappardelle in Sausage Sauce and Porcini Mushrooms

Ingredients:

  • 250 g Pappardelle
  • 50 g Extra virgin olive oil
  • 40 g Shallots
  • 10 g Garlic
  • 200 g Home-grown sausages
  • 80g Red wine
  • 300 g Fresh porcini mushrooms (Boletus edulis)
  • 1 pc Bay leaf
  • 10 g Cream butter
  • 30 g Parmigiano Reggiano DOP (grated)

Serves 4

Why Not Give it a Try?

Make small balls with the fresh sausage. Cut the shallot and garlic into brunoise. In a pan, cook them gently with a drizzle of extra virgin olive oil. Add the sausage and brown over medium heat. Deglaze with the red wine and cook. Cut the porcini mushrooms into thin slices. Heat a little oil in the pan, add the porcini mushrooms and the bay leaf. Season with salt and pepper and cook quickly. Finally, stir in a knob of butter. Combine the two sauces in a single pan. Cook the pappardelle in plenty of salted water, taking care to mix the pasta only when it starts boiling again. Cook for 5 minutes and drain. Risotto them in the sauce, adding a little cooking water or white veal stock if necessary.

Present the pappardelle on individual plates. Decorate with the porcini chips, red wine reduction and two drops of extra virgin olive oil.

Artisan PastaExtra Virgin Olive Oil

Tagliatelle Amalfitane in Sea Bream, Tomato and Zucchini

Ingredients:

  • 250 g Tagliatelle
  • 70 g Extra virgin olive oil
  • 50 g shallots
  • 15 g ripened garlic
  • 300 g concassé tomato
  • 100 g tomato sauce
  • 100 g courgettes cut into slices
  • 400 g sea bream fillets
  • 30 g aromatic white wine
  • 50 g fish stock
  • 10 g chopped parsley
  • 2 g dried oregano

Serves 4

Why Not Give it a Try?

Heat the oil in a pan. Gently soften the shallot with the matured garlic. Add the tomato sauce and the concassé. Fix with salt and pepper. Leave to cook over moderate heat for about 6/7 minutes. Remove the skin and bones from the sea bream. Cut the fish into cubes. In a pan, heat a little oil. Gently sear the courgettes and sea bream. Season with salt, pepper and deglaze with the white wine. Bring to the boil and add to the tomato sauce. Quickly toast the bread crumbs in a pan with a drizzle of oil until they have taken on a golden colour. Toast the fish skin in a pan for 4-5 minutes and dry it in the oven to make it crispy. Cook the tagliatelle in plenty of salted water, taking care to mix the pasta only when it starts boiling again. Cook for 4 minutes and drain. Dip them into the sauce, adding a little cooking water if necessary. Complete with the parsley and oregano.

Present the Amalfitans in individual dishes. Decorate with the skin of the roasted sea bream.

Artisan PastaExtra Virgin Olive Oil

Truffle Tagliatelle with Cardoncelli and Lobster

Ingredients:

  • 250 g Tagliatelle
  • 300 g Lobster bisque
  • 2 pcs of 400 g each lobster (live)
  • 50 g Extra virgin olive oil
  • 30 g Shallots
  • 20 g Spring onion
  • 5 g Ripened garlic
  • 80 g Bacon into strips
  • 80 g Lard with herbs (in julienne strips)
  • 200 g Cardoncelli mushrooms

Serves 4

Why Not Give it a Try?

Bring the water to a boil in a large pot. Boil the body of the lobster for 6 minutes and the claws for 3 minutes. Break the carapace and keep the pulp aside. Cut the cardoncelli mushrooms into wedges. Cut the shallot and spring onion into brunoise. Heat a drizzle of oil in a pan with the shallot, spring onion, garlic and julienned lard. Let it dry on a moderate flame. Add the mushrooms with a pinch of salt and pepper. Gently brown the mushrooms without burning them. Reduce the lobster bisque to concentrate the flavours. Gently let the crustacean pulp cool in the reduced bisque. Once the bisque has been reduced, emulsify it with the extra virgin olive oil. Roast the guanciale in the pan until it is crispy. Dry it on absorbent paper to remove excess fat. Cook the tagliatelle in plenty of salted water, taking care to mix the pasta only when it starts boiling again. Cook for 4 minutes and drain. Dip them into the sauce, adding a little cooking water if necessary.

Present the noodles in individual plates. Place a piece of tail and a claw of the lobster on each portion. Complete with the reduced bisque and the crispy guanciale.

Artisan PastaExtra Virgin Olive Oil