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Quiche courgette

Posted on : December 21, 2014
Quiche courgette by the farmer
5 stars - based on 13 reviews

ingredients

  • 1 shortcrust pastry sheet
  • 3 eggs
  • 6 courgettes (frozen spinach, thawed and squeezed dry)
  • 150 ml long life cream used for cooking
  • 150 g grated pecorino
  • salt

Instructions

  • Preheat the oven to 180 C / Gas 4. Roll out the pastry (if needed) and line a pie dish or tart tin, to pit with a fork.
  • To slice thinly the courgettes, add all of the remaining ingredients to a bowl and mix well. Pour the courgettes mixture over the pastry case.
  • Bake in the oven for 45/50 minutes, or until set.

10 minutes preparation time

40 minutes cooking time

50 minutes total time

4 loaf

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Pasta with Ricotta

Posted on : December 21, 2014
Pasta wih ricottaby the farmer
3 stars - based on 10 reviews

ingredients

  • 400 g pasta ( fusilli o mafalde)
  • 200g ricotta cream
  • 1 liter tomato can
  • grated parmesan cheese
  • onion
  • basil
  • extra virgin olive oil
  • salt and pepper

Instructions

  • In a pan with oil dry a piece of onion, pour tomatoes, salt, flavor with fresh basil and cook until the sauce is well thickened.
  • When the sauce is ready, with a fork, mix the ricotta in a bowl, add a generous fresh ground pepper and a few spoon of sauce to obtain a smooth and thick cream.
  • In abundant boiling salted water boil the fusilli, when they are “al dente”, drain, pour into bowl and gently slew with ricotta cream.
  • Add the remaining sauce and serve with grated parmesan.

15 minutes preparation time

20 minutes cooking time

35 minutes total time

4 loaf

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Tagliatelle Bolognese

Posted on : December 21, 2014
Tagliatelle Bolognese, by the farmer
3 stars - based on 10 reviews

ingredients

  • 500 g tagliatelle
  • 300g ground meat (half beef and half pork)
  • 50g pancetta (bacon)
  • 2 tbs olive oil
  • 1 onion
  • 1 carrot
  • 1 celery
  • 400g peeled tomatoes (can)
  • 1 cup white wine
  • 1 bay leaf
  • salt and pepper
  • 100 g grated parmigiano

Instructions

  • Heat the oil in a large pan. Finely chop the onion with the celery and the carrot, put in the pan and let soften, stirring.
  • Add the pancetta, finely chopped, and let cook for a couple of minutes together with the vegetables, without letting them get browned. Add the meat, and stir until it’s completely cooked. Pour the wine and let it evaporate completely.
  • Then add the tomatoes, bay leaf, bring to boil then reduce heat, put lid on and let simmer for about 2 hours, stirring just once in while. The final ragu should be dense and fragrant. Add salt and pepper to taste, leave the ragù to rest for a couple of hours and reheat it gently before using.
  • Cook the tagliatelle in plenty of boiling salted water, drain the pasta and add some ladles of Bolognese sauce and stir.
  • Add a good spoonful of Bolognese to each one then shave over a little grated parmigiano before serving.

15 minutes preparation time

30 minutes cooking time

45 minutes total time

6 loaf

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Penne with four cheeses

Posted on : December 21, 2014
Penne with four cheesesby the farmer
4 stars - based on 7 reviews

ingredients

  • 350 g Pasta "penne"
  • 80 g taleggio cheese
  • 80 g grated parmigiano
  • 100 g gorgonzola
  • Salt
  • 80 g grated emmentaler
  • 200 ml milk

Instructions

  • Put a large pan of salted water on to boil and cook pasta until al dente. Meanwhile cut into cubes gorgonzola, taleggio, and add grated parmigiano and emmentaler.
  • In the saucepan pour milk and all cheeses cooking lightly and blend to a smooth paste.
  • Drain the pasta and put in the saucepan with cheese sauce for a while, add some water of cooking if it needs. Serve immediately.

15 minutes preparation time

15 minutes cooking time

30 minutes total time

4 loaf

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Cannelloni with meat sauce

Posted on : December 21, 2014
Cannelloni with meat sauceby the farmer
3 stars - based on 10 reviews

ingredients

  • 10 cannelloni pasta
  • 100 g sausage
  • 200 g chicken
  • 50 g prosciutto crudo
  • 3 tbs olive oil
  • 1 onion
  • 1 tbs breadcrumbs
  • Salt and pepper
  • 2 eggs
  • 150 g minced beef
  • For sauce 3 tbs olive oil
  • 1 garlic glove
  • Basil
  • Salt
  • 400 ml tomato sauce

Instructions

  • Fry in olive oil chopped onions on small cubes, meanwhile mince sausage, chicken, prosciutto crudo and add in the pan with minced meat. Fry meat until it catches the color, season with salt and pepper. Allow to cool and then add two eggs, breadcrumbs and grated parmigiano. Now using the hands for knead the mixture until it’s dry.
  • In the pan put olive oil, garlic and cook until brown, add the tomato sauce and let it gently simmer for 20 minutes until the sauce has thickened.
  • Set aside to cool slightly and add a few leaves basil.
  • Cook the rectangles in a large pan of boiling salted water for about 3-4 minutes at a time, then drain and lean them on a clean canvas.
  • Fill the cannelloni with mixture, roll up and lean downwards the closing.
  • Baking dish brush with a little olive oil, cover the bottom with half the tomato sauce and arrange cannelloni next to each other.
  • The rest of the tomato sauce, pour over the top of cannelloni, add grated parmigiano.
  • Bake in a pre-heated oven for about 40 minutes at 180°C. Let to rest for 10 minutes before serving.

50 minutes preparation time

40 minutes cooking time

90 minutes total time

5 loaf

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