Tarallini from Puglia
Tarallini from Puglia is the ideal Italian snack food — it is very common all over the southern half of the Italian Peninsula and can be eaten on its own or paired with cheese and salami! Tarallini is a cracker similar to the texture of a breadstick or pretzel. They…
Amatriciana for Amatrice
We are joining the worldwide campaign. This weeks special is in support for those affected by the earthquake in Italy. One of the worst hit towns, Amatrice, is known as the birthplace of Amatriciana; the traditional meal of pasta with tomato sauce and cured pork cheek. $2 will be donated…
Dried porcini mushroom risotto
INGREDIENTS Serves 4 1 cup dried porcini 3 Cups of hot water 1/2 Cup of white wine 100g Taleggio cheese cut into cubes 100g Parmigiano grated 2 litre of vegetable stock, more if needed 3 Tablespoons of olive oil 1 Onion, chopped 5 Cloves of garlic, minced 2 Cups Carnaroli…
WATCH: Penne De Cecco Alla Boscaiola
Watch our Trattoria chef show you how to make this simple and tasty dish using Porcini mushrooms that will take you to the gentle hills of Tuscany countryside.
Baked Portobello mushrooms pancetta and provolone
INGREDIENTS Serves 4 8 Large portobello mushrooms 150g of thinly sliced pancetta — smoked or rolled 150g of provolone, dolce or piccante — smoked cut in small cubes. 1 Clove of garlic chopped 1/2 Cup of chopped parsley 2 Cups of soft bread crumbs from 5 slices of ordinary white…
WATCH: Spinach Tagliatelle with leeks, smoked pancetta & provolone dolce
Watch our Trattoria chef show you how to make this simple and tasty dish using Egg Tagliatelle from Bologna, Southern provolone cheese & smoked pancetta.
Ricotta and spinach gnudi (gnocchi)
INGREDIENTS Serves 4 600g of fresh ricotta 100g of flour 120g of Parmigiano Reggiano 200g of frozen spinach Salt and pepper to season 1 Teaspoon of nutmeg 2 Tablespoons of butter Few leaves of sage METHOD Defrost the spinach and squeeze as much water as you can from it. Chop…
Potato and Ricotta Gnocchi with Puttanesca sauce
INGREDIENTS for 6 people: For the Gnocchi 900g Medium sized Vander rose potatoes washed. 1 2/3 Cups all-purpose flour, plus more for dusting. 7 Tablespoons Zanetti fresh ricotta 2 Teaspoons salt 2 Eggs Puttanesca Sauce 2 Tablespoons extra-virgin olive oil, plus more for drizzling 1/2 Teaspoon crushed red chilli flakes …
Watch: Chicche (small gnocchi) with Gorgonzola and Walnuts
Watch our Trattoria chef show you how to make this hearty winter dish using Chicche (small gnocchi) and good quality Gorgonzola.