Baked eggplant Parmigiana with Prosciutto Cotto
INGREDIENTS For 4 people 2 Eggplant nice and ripe 500g Cherry Tomato 20 Fresh basil leaves 200g Prosciutto Cotto thinly sliced 500ml Di Besciamella sauce 1 Cup of grated Parmigiano Reggiano Vegetable oil to shallow fry Salt to taste METHOD Slice the eggplant and place them into a colander. Sprinkle…
Casareccie pasta with gorgonzola cheese saffron & rocket
Watch our Trattoria chef show you how to make this simple and tasty dish using Gorgonzola cheese – one of the world’s oldest blue veined cheeses!
Summer Quiche with gorgonzola and spring onion
INGREDIENTS 300g Puff pastry 250g Gorgonzola 8 Leafs of basil 1 Teaspoon of chopped chives 2 Eggs 2 Cups of chopped spring onion 1 Tablespoon of flour 150ml of cream 20g Butter Salt and pepper to taste METHOD Place the already rolled puff pastry into a baking dish previously greased…
Salad of spelt gorgonzola pears and walnuts
INGREDIENTS 60g Gorgonzola 1 Teaspoon balsamic vinegar 300g Spelt 1 Tablespoon of honey 4 Tablespoon of extra-virgin olive oil 2 Pears 1 Cup of rocket 1/2 Cup of walnuts METHOD Rinse the spelt and boil in plenty of salted water for 45 minutes. Drain it, let it cool down and place…
Real Fondue Valdostana
INGREDIENTS 400g Fontina Cheese 40g Butter 4 Egg yolks 200ml Milk Truffle infused oil Salt White pepper powder Slices of wholemeal bread, toasted METHOD Take away the rind of the cheese and slice it thin. Place into a deep dish and cover it with the milk. Let it rest for…
Scaloppine di pollo alla Valdostana
INGREDIENTS Serves 4 4 Chicken breast, with fillet off 4 Slice of Prosciutto cotto (cooked ham) 200g of 4 Slices of Fontina cheese Few leaves of sage 1/2 Glass of white wine 1 Tablespoon of fresh chopped Italian parsley Salt and pepper to taste METHOD Prepare the chicken by trimming…
Mafaldine De Cecco with zucchini & basil pesto & fontina cheese
Home to Fontina cheese is Valle “Aosta” a region of northwest Italy bordered by France and Switzerland. Lying in the Western Alps, it’s known for the iconic, snow-capped peaks the Matterhorn, Mont Blanc, Monte Rosa and Gran Paradiso. INGREDIENTS Serves 4 350g Mafaldine pasta De Cecco 4 Medium zucchini sliced…
Watch: Farfalle of Kamut flour De cecco with Trapanese pesto
Watch our Trattoria chef show you how to make this simple and tasty dish!
Sweet Ricotta pasticciata
Did you know that Ricotta is an Italian whey cow cheese made from left overs from the production of cheese. Ricotta, literally meaning “recooked” is one of the most versatile cheeses for Italian cooking — you can bake with it, mix it into a pasta sauce, layered in a lasagne or…
5 flavour Springtime Penne
5 Flavour springtime Penne is a simple, fun and colourful dish to make at home. Full of different colours and flavours, each mouthful is a surprise — the kids will love you for it! INGREDIENTS Ingredient for 4: 350g Penne ai 5 sapori 3 Spring onion sliced 1…