Tortelloni in Alberti’s Special Creamy Sauce

Our famous creamy sauce with peas and pancetta seductively caressing spinach and ricotta tortelloni. A rich creamy sauce with the sweetness of the peas and crispy pancetta makes this dish perfection on a plate! Ingredients 500g/5 cups Tortelloni 250ml/2 cups double/heavy cream 3 garlic cloves finely chopped 1 tsp dried sage 200g/1 cup frozen peas (defrosted) 100g/1/2 cup pancetta 100g/1 cup Parmesan cheese Salt & … Continue reading Tortelloni in Alberti’s Special Creamy Sauce

Orecchiette With Italian Sausage & Cavolo Nero

A warming, hearty dish perfect for the coming Winter months. Packed with flavour and a little kick of chilli to warm you up. Let us take you to flavour town! Ingredients 500g/4 cups orecchiette pasta 5 Italian sausages 200g/2 cups cavelo nero, leaves torn from the stalks and roughly chopped 2 tbsp tomato paste/puree 400g/4 cups tomato passata 250ml/1 cup double/heavy cream 3 garlic cloves finely … Continue reading Orecchiette With Italian Sausage & Cavolo Nero

Pasta alla Norcina

What’s better than an Italian sausage? Pasta alla norcina is a typical recipe from Umbria; specifically the ancient town of Norcia, famous for its sausages and cured meats.  Ingredients 400g rigatoni (14oz) or other short pasta 2-3 Italian pork sausages 3 garlic cloves finely chopped 200 ml fresh double/heavy cream (6-7floz) 1/2 glass Italian white wine 1 tsp dried sage 50g pecorino cheese (2oz) grated Extra virgin olive … Continue reading Pasta alla Norcina

Casarecce pasta with Sun-dried Tomato pesto

Quick and easy and bursting with flavour, this dish is made with simple ingredients and something for all the family to enjoy. Ingredients 12 oz casarecce pasta or any short pasta 1 (8.5-ounce) jar sun-dried tomatoes in olive oil 2 cloves garlic  1/4 teaspoon peperoncini chilli flakes Handful fresh basil 100g/1/4 cup pine nuts Salt & pepper Freshly grated Parmigiano-Reggiano, plus more for serving 100ml/1/4 cup extra-virgin … Continue reading Casarecce pasta with Sun-dried Tomato pesto

Tuscan Panzanella

Tuscan style tomato and bread chopped salad is popular in the Summer in Italy. A perfect blend of flavours. Use dried (not stale) bread and salted tomatoes to make the best version of this classic Italian bread salad.  Ingredients 2 1/2 pounds (1.1kg) mixed tomatoes, cut into bite-size pieces 3/4 pound (340g) ciabatta or rustic sourdough bread, cut into 1 1/2–inch cubes (about 6 cups … Continue reading Tuscan Panzanella

Sinful Sicilian Pasta

A classic Sicilian pasta dish, a beautiful combination of flavours which are iconic with the area. Rich with tomatoes, anchovies and breadcrumbs. A perfect combination of flavours for all the tastebuds to dance. Ingredients 500g/12oz Fusilli Lunghi or any long pasta 3 garlic cloves finely chopped 5 anchovies 400g/2 cups tomato passata 50g/1 tbsp tomato paste 50g/1/4 cup raisins 50g/1/4 cup sultanas 50g/1/4 cup pine … Continue reading Sinful Sicilian Pasta

Spaghetti with baby plum tomatoes & basil

Summer on a plate. Fresh, quick and easy to make, perfect for a Summers day! Ingredients 500g/16oz spaghetti 250g/2 cups baby plum tomatoes, halved 3 garlic cloves finely chopped Handful fresh basil Salt & pepper Extra virgin olive oil Method Add the pasta to a pan of boiling salted and cook until al dente. While the pasta is cooking add the oil to a frying … Continue reading Spaghetti with baby plum tomatoes & basil

Pasta alla Norma

The scents and flavours of Siciliy! A classic Sicilian aubergine pasta, quick and easy to make. Pasta alla Norma is a dish with a unique and enveloping taste, a vegetarian dish, prepared with simple and genuine ingredients as Sicilian mothers, grandmothers still do: a true triumph of flavours, taste after taste… Ingredients 400g/2 cups Rigatoni Extra virgin olive oil 1 aubergine, diced 2 garlic cloves, … Continue reading Pasta alla Norma