Gnocchi alla Nerano

Summer is over, so why not use those amazing left over zucchini and make our amazing Nerano dish. We all know the classic with spaghetti, but using these pillowy balls of potato make this dish extra special. Ingredients Method Put a large pot of salted water on to boil for the gnocchi. In a wide skillet over medium-high heat, add the zucchini and cook until tender … Continue reading Gnocchi alla Nerano

Linguine in a Creamy Gorgonzola and Pistachio Sauce

The most indulgent sauce you will ever taste! Creamy Gorgonzola, mixed with crunchy, nutty pistachio, wrapped around luscious locks of linguine! A match made in heaven! Ingredients Method Add the pasta to a pan of boiling salted water and cook until al dente. Add the cream to a large sauce pan on medium and cook for around 5 minutes. Add the gorgonzola and break up … Continue reading Linguine in a Creamy Gorgonzola and Pistachio Sauce

Orecchiette in Vodka Sauce With Italian Sausage

A warming, moreish dish, packed with flavour and a little kick of chilli to heat you up. Let us take you to flavour town! Ingredients 500g/4 cups orecchiette pasta 5 Italian sausages 60ML/1/4 cup vodka 250g/1 cup tomato passata 2 tbsp tomato paste/puree 500ml/2 cup double/heavy cream 3 garlic cloves finely chopped Handful fresh basil torn 1 tsp peperoncino chilli flakes Salt & pepper Parmesan … Continue reading Orecchiette in Vodka Sauce With Italian Sausage

Paccheri With Datterini Tomatoes & Stracciatella

Paccheri With Datterini Tomatoes & Stracciatella One of our favourite pasta, paccheri is perfect for this recipe. Such a simple recipe with few ingredients but so flavourful. The sweetness from the datterini tomatoes and the creamy stracciatella make this the perfect dish. Ingredients 500g/5 cups paccheri pasta 250g/1 1/3 cup datterini tomatoes, halved 2 cloves garlic finely chopped 200g/1 cup stracciatella cheese Handful fresh basil … Continue reading Paccheri With Datterini Tomatoes & Stracciatella

Pumpkin Risotto

Pumpkin Risotto Double, Double Toil and Trouble! Enjoy seasonal pumpkin in this elegant risotto. Sweet pumpkin pairs beautifully with the crispy sage leaves, parmesan cheese and balsamic glaze. Serves 3-4 Ingredients¬† For the pumpkin risotto 570ml/1 pint vegetable stock 1 cup/240ml Italian white wine 2 shallots, finely chopped 12 fresh sage leaves, finely chopped Extra virgin olive oil 170g/6oz arborio (risotto) rice 250g/9oz pumpkin puree … Continue reading Pumpkin Risotto

Porcini Arancini

Porcini Arancini Feast your eyes on the best arancini balls you will ever see and eat. With a touch of truffle oil, gooey mozzarella middle and the meaty depth of flavour from the porcini, make these the tastiest Italian balls around. Ingredients For the arancini 100g/1/2 cup butter Extra virgin olive oil 6 shallots, finely chopped 50g/3/4 cup dried porcini mushrooms 500g/2 cups Risotto arborio … Continue reading Porcini Arancini

Alberti’s Hot Italian Nuts

Alberti’s Hot Italian Nuts ‘Everyone loves our Hot Italian Nuts’ With the sweetness of the honey, warming, earthy flavours from the sage and peppery sweet aromatic basil and then comes the heat from the peperoncino, this makes Alberti’s Hot Italian Nuts the best nuts you will ever put in your mouth, we promise! Ingredients 2 cups/250g raw peanuts or any other type of nut you … Continue reading Alberti’s Hot Italian Nuts

Italian Surf &Turf – Vitello Tonnato

Italian Surf & Turf – Vitello Tonnato Traditionally served cold as part of antipasti, slices of aromatic veal are served in a rich fish sauce made from tuna, capers and anchovy. Serves 6-8 Ingredients 2 lb 12 oz (1.25kg) thick piece boneless veal topside or loin of veal 1 small onion halved 6 cloves 2 bay leaves 6 sage leaves 2 celery sticks, halved 1 … Continue reading Italian Surf &Turf – Vitello Tonnato