• "Supa stuida"Ph: John Holdship

    PREPARATION

    Soften porcini mushrooms in cold water (squeezing them and changing water a few times). Keep the water. Prepare or preheat vegetable soup...
  • CAPPELLACCI WITH PARMIGIANO REGGIANOCAPPELLACCI WITH PARMIGIANO REGGIANO

    PREPARATION

    Remove the leaves from the stalk and wash them in cold water. Pound them with pine nuts, garlic and salt, then add olive oil...

  • POTATO GNOCCHI WITH COURGETTE FLOWERPOTATO GNOCCHI WITH COURGETTE FLOWER

    PREPARATION

    Mash the potatoes after boiling and then peeling, place on a wooden board, add other ingredients and knead. Extend the dough...

  • AROMATIC TAGLIATELLEAROMATIC TAGLIATELLE

    PREPARATION

    Stir the butter until creamy and add the finely chopped aromatic herbs. Wrap the cream butter in clingfilm and place in refrigerator...

  • SPINACH AND POTATOES SOUPSPINACH AND POTATOES SOUP

    PREPARATION

    Julienne cut the onion and sauté in butter. Clean the spinach, wash it and add to the onion. Sauté the spinach until limp...

  • Courgette, Parmigiano Reggiano soupCourgette, Parmigiano Reggiano soup

    PREPARATION

    Sweat the onion and garlic in oil in a large saucepan until softened. Add the courgette and basil and cook until soft (10-15 minutes). Add in the stock and...
  • Chicken puttanesca pastaChicken puttanesca pasta

    PREPARATION

    Cook pasta in boiling salted water according to pack instruction until al dente, drain and keep warm. Fry chicken in oil with onion...
  • Parmigiano Reggiano and seafood linguiniParmigiano Reggiano and seafood linguini

    PREPARATION

    Cook linguini in boiling salted water according to pack instructions. Drain and keep warm. Meanwhile, fry onion, garlic...
  • WILD RICE WITH VEGETABLESWILD RICE WITH VEGETABLES

    PREPARATION

    Boil the wild rice in salted water for about 40 minutes. Sauté the vegetables in butter and a pinch of salt and pepper...

  • Barley, Butternut Squash, Pancetta RisottoBarley, Butternut Squash, Pancetta Risotto

    PREPARATION

    Preheat the oven to 200oC. Place the squash, sweet potato, 2 tbsp oil, sage, garlic and half of the pancetta on a baking tray and mix to coat. Roast in the oven for 20-30 minutes...
  • Linguine alla ParmigianaLinguine alla Parmigiana

    PREPARATION

    Grate the Parmigiano Reggiano finely and set to one side.
    Cook the linguine or spaghetti in plenty of lightly salted boiling water for six to eight minutes until...
  • Parmigiano Reggiano Pasta PrimaveraParmigiano Reggiano Pasta Primavera

    PREPARATION

    Cook the spaghetti in boiling salted water, according to pack instructions, until al dente. Drain and stir through grated Parmigiano Reggiano. Keep warm Meanwhile...
  • Pumpkin and Porcini Mushroom RisottoPumpkin and Porcini Mushroom Risotto

    PREPARATION

    Finely grate the Parmigiano-Reggiano and set to one side.
    Put the dried mushrooms into a heatproof bowl. Mix the stock powder or cube with 850ml (1 ½ pints) boiling water, then pour over...
  • Parmigiano Reggiano, Butternut SoupParmigiano Reggiano, Butternut Soup

    PREPARATION

    Reserve the rind from the Parmigiano Reggiano and cut it into chunks, then finely grate the cheese. Melt the butter in a large saucepan, and gently fry the...
  • Parmigiano Reggiano, Asparagus RisottoParmigiano Reggiano, Asparagus Risotto

    PREPARATION

    Melt 50g butter in a heavy-based saucepan, sweat down the onion and garlic until softened. Add in the celery and half the asparagus and cook for 2 minutes. Add in the risotto...
  • Parmigiano Reggiano Duck RaguParmigiano Reggiano Duck Ragu

    PREPARATION

    Preheat oven to 180oC. Rub the duck legs in olive oil, season and place on a baking tray. Roast in the oven for 40-50 minutes until...