Our recipes

Our recipes on our Facebook page have been overwhelmingly popular and we will go on posting interesting new ones, we have just decided to collect them all here on our website, so that you know where to find them and maybe discover some you missed.

Summer Tiramisu with fruit and Pan di Spagna base

Pan di Spagna (akind of sponge cake), ingredients:

45 g flour
45 g potato starch
75 g sugar
3 eggs
vanilla
a pinch of salt

Mascarpone creme:

250 g mascarpone
2 eggs
70 g sugar
Orange juice or Limoncello
Fresh fruit (strawberries, kiwi, blueberries, banana, peaches depending on the season)

Start by makig the Pan di Spagna, becuase it must be cold when you add the filing. Whip eggs and sugar untill the sugar is completely melted and sift over the flour and poteto starch and mix gently, add vanilla and salt. Spread the mixture in an ovenproof glassdish of the shape you want the dessert to be and place it in the middle in a preheated oven at 180° and bake it for 25 minutes..

While the Pan di Spagna is cooling down prepare the mascarpone creme: Whip sugar and egg yolks till the sugar has completely melted, whip the egg whites untill stiff. First mix the egg yolk mixture with the mascarpone and then gently add the stiff egg whites.

Sprinkle 2-3 spoonfuls orange juice or Limoncello over the Pan di Spagna base, distribute the mascarpone creme over the base and put the dish in the fridge for a couple of hours before serving, just before putting it on the table place the fresh fruit on top..

Spaghetti with tomato sauce and Sicilian polpette (meat balls)
4 servings:

img_7154500 g minced beef
2 pressed garlic cloves
2 eggs
1 large bunch of flat-leaf parsley
100 g grated parmesan cheese
100 g day old bread that has been left to soak in milk for a couple of hours
Salt & Chili powder

Tomato sauce
400 g spaghetti

Mix all the ingredients for the polpette in a bowl, make sure that the milk soaked roll is completely disintegrated so it doesn’t create lumps, fry them quickly in olive oil at strong heat and put them on a plate. Heat the tomato sauce in the same frying pan (after draining away the oil), add water so it’s quite liquid and when it starts to boil turn the flame all the way down and add the polpette, leave them in the sauce at very low heat for about 2,5 hours.
Cook your spaghetti and mix them with the tomato sauce, put the polpette on top and enjoy,

Black Risotto Strawberries for Valentine’s Day
2 Servings.

200 g black rice (riso venere)image
1 shallot
1 glass of Champagne, Prosecco wine or a good white wine
Vegetable broth
125 g strawberries (diced but remember to keep 1 whole for decorations)

This dish requires time because black rice takes 40 minutes to cook and it remains very al dente as opposed to the white variety normally used for risotto but it’s gorgeous, healthy and very tasty, so all in all definitely worth the extra effort and time.
Start by sauté-ing the shallot in butter and add the black rice, toast the rice and then sprinkle the wine onto the rice. Once the wine evaporates add half of the diced strawberries then start adding the broth (1 ladle at a time) and basically be really patient and keep stirring to avoid that the rice sticks to the pan.
When you’re about 10 minutes from finishing (and losing your cool) add the rest of the strawberries
Once the rice is cooked arrange it in 2 plates and and decorate with sliced strawberries.
Serve hot and drink the remaining champagne/Prosecco/White wine

Black Risotto with Prawns.
4 servings

400 g black rice (riso venere)FB_IMG_1453884274784
1 shallot
1 glass of Prosecco wine or regular white wine
Vegetable broth
12 prawns
1 garlic clove
some fresh ginger

 

This dish requires time because black rice takes 40 minutes to cook and it remains very al dente as opposed to the white variety normally used for risotto but it’s gorgeous, healthy and very tasty, so all in all definitely worth the extra effort and time.
Start by sauté-ing the shallot in butter and add the black rice, toast the rice and then sprinkle the prosecco wine onto the rice. Once the wine evaporates start adding the broth (1 ladle at a time) and basically be really patient and keep stirring to avoid that the rice sticks to the pan.
When you’re about 10 minutes from finishing (and losing your cool), sauté the prawns in olive oil, garlic and ginger.
Once the rice is cooked arrange it in 4 plates and put the prawns on top (of course you can use more than 3 per person).
Serve hot.

Pasta with oven Gratiné Vegetables
4 servings

1 squashFB_IMG_1453884234922
1 small aubergine
1-2 other vegetables (peppers, fennel or carrots depending on the season)
1 garlic clove
Grated Parmesan cheese
Finely chopped parsley (lots)
Finely chopped basil (lots)
Grated bread
400 g pasta (spaghetti will do nicely)

Cut the squash and aubergine into slices and let them.drain for at least an hour with salt. Cut the other vegetables into small sticks and put all the veggies into a gratin dish (remember to get all the salt off the squash and aubergine and dry them) with lots of chopped parsley and basil (the frozen kind is fine) and the finely chopped garlic clove and add around 1 dl of good extra virgin olive oil and cover it with grated bread and Parmesan cheese. Gratiné it in the oven at 200° for about an hour until it is dark brown.
In the meantime cook the pasta and mix it with the vegetables. You may want to add some more olive oil if it looks dry but be careful not to overdo it.
Serve hot.

As a variation you can substitue the vegetables with 400 g ripe tomatoes – the procedure is the same except you’ll need to leave the tomatoes, cut into wedges, with salt to drain them for liquid and seeds for 1/2-1 hr (remember to rinse them well before proceeding)  – a summer favourite of ours.

 

Pasta with Broccoli
4 servings

FB_IMG_1453884241893400 g Penne
400 g Broccoli
1-2 garlic cloves
4 anchovy filets
Black olives (not mamdatory)
Chilli pepper (as you please and your stomach can handle – also not mandatory)

 

On a frying pan sautê crushed garlic cloves in hot olive oil and remove them when done. Add the anchovy filets and let them dissolve totally in the oil. Then add the boiled broccoli (careful not to overcook it, you definitely don’t want mashed broccoli and pasta – terribly uninspiring). Let it simmer.and get the flavour of garlic and anchovies.
In the meantime cook the penne (al dente) in the water you boiled the broccoli in. If you want olives in the dish add them with the pasta to the broccoli and stir.
Serve hot.

Risotto with Oranges.
4 servings

300 g risotto riceFB_IMG_1453884309065 (Arborio)
Vegetable broth
White wine
1 shallot onion
1 organic orange
Butter
Parmesan cheese
Chives

Peel the orange peel off leaving as little of the bitter white stuff and cut it into thin strips and leave them for about a minute in boiling water. Press the orange.
In a pot fry onion in butter, add the rice and toast it for about 1 minute, sprinkle with about 100 ml of white wine, once it evaporates add first the orange juice and then the broth 1 ladle at a time. When the risotto is almost done (14 minutes) add half of the orange peel and 2 tablespoons of finely chopped chives. Keep stirring and adding vegetable broth until 1 minute before the risotto is done; add the rest of the orange peel and chives, finish cooking, turn off the.stove and add a little butter (the size of a walnut) and freshly grated parmesan cheese. Stir and serve hot.

Risotto with  Beetroot Leaves and Gorgonzola.
4 servings

FB_IMG_1453884327783300 g risotto rice (Arborio)
broth
White wine
1 garlic clove
1 shallot onion
Leaves from 3 redbeets
100 g.gorgonzola
A clove of garlic

First prepare the red beet leaves in this way; chop finely and fry for about 20 minutes with olive oil and a garlic clove you give a good punch first When finished frying take out the garlic clove.
In a pot fry onion in olive oil, add the rice and toast it for about 1 minute, sprinkle with about 100 ml of white wine, once it evaporates add the broth 1 ladle at a time. When the risotto is about halfway cooked (8 minutes) add the leaves. Keep stirring and adding vegetable broth until 1 minute before the risotto is done; add the gorgonzola, stir and serve.

 Mascarpone cheesecake.

100 g macaroonsFB_IMG_1453884367312
50 g Digestive biscuits
65 g butter
2 egg yolks
125 g white sugar
Juice and grated peele of 1 organic lemon
3 sheets of gelatine
200 g mascarpone
2 egg albumen

To decorate
forest fruits or other fruit

Mix the crushed macaroons and Digestive biscuits with the melted butter, and distribute in a spring form pan (Ø 20-22 cm). Bake at 160° for 15 minutes. Leave it to cool down and then make a cream of the egg yolks and 2/3 of the sugar – the sugar has to melt completely – mix with lemon juice and grated peel and the melted lukewarm sheets of gelatine. Carefully blend the mascarpone into the cream. Whip the egg albumen stiff with the rest of the sugar, and mix it carefully with the mascarpone cream. Pour the cream evenly onto the macaroon/biscuit base. Put the cake in the fridge until it’s set. Decorate with berries or other fruit.

Mojito Risotto.
4 servings

300 g risotto rice
Vegetable broth
White rhum
1 shallot onion
A bunch of fresh mint
1 lime
A clove of garlic

Fry onion and garlic in equal parts butter and olive oil, add the rice and toast it for about 1 minute, sprinkle with about 100 ml of white rhum, once it evaporates add the vegetable broth 1 ladle at a time. When the risotto is about halfway cooked (8 minutes) add half of the finely chopped mint, half of the grated lime peel and half of the lime juice. Keep stirring and adding vegetable broth until 1 minute before the risotto is done; add the other half of the mint, lime peel and juice. Once the risotto is cooked remove the pot from the stove and add a knob of butter, stir and serve.

This risotto has a really nice fresh taste of mojito. A solid cocktail..

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