We all know the classic Fettuccine Alfredo, well here we present to you our Fettuccine Alberti, it’s even better than the original! A quick, simple meal all the family will love! Ingredients Method Bring a large pot of salted to boil and add the pasta, cook until al dente. Melt the butter in a large sauté pan set over low heat. Once the butter has … Continue reading Fettuccine Alberti
The perfect snack, moist, sweet and melts in the mouth, the zucchini adds a level of moisture and subtle sweet flavour that will make this bread a must-make for your next afternoon snack. Ingredients Method Preheat oven to 180C/350F. Line an 9“-x-5” loaf pan with parchment paper, leaving a 2-inch overhang on the long sides; In a large bowl, whisk together flour, baking soda, baking … Continue reading Pumpkin Zucchini Bread
Crisp almond flavored cookies made to celebrate All Saints Day. While North America celebrates October 31st, Halloween, or All Hallow’s Eve, In Italy, November 1st is a Roman Catholic holiday that Italians celebrate. It is called All Saints’ or All Souls Day, and this is a day for remembering your deceased family members. There are many different traditions followed on this special holiday, and each … Continue reading Ossa dei Morti – Bones of the dead
This easy homemade gnocchi recipe is the perfect way to use up leftover pumpkin after Halloween. Used instead of traditional potato, the mashed pumpkin gives the finished gnocchi a beautiful golden colour and sweet taste. Cooked with a simple sage butter sauce, this recipe is sure to warm you up on chilly autumnal evenings. Ingredients Method Steam the pumpkin in a colander set over a … Continue reading Pumpkin Gnocchi
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
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
Indulgent, creamy parmesan sauce seductively wrapped around tortellini is the perfect quick and simple recipe to make. Ready in less than 10 minutes and with a few ingredients, it’s love on a plate! Ingredients 500g/1lb Tortellini 200ml/1 cup Double/heavy cream 250g/1 cup parmesan cheese Salt & pepper Method Add the cream to a large sauce pan on a medium heat, bring to a simmer and … Continue reading Tortellini in a creamy parmesan sauce
The perfect indulgent recipe, creamy, dreamy and packed with flavour. The porcini adds depth to the dish and the moreish cream sauce will have you coming back for A-more! Ingredients 500g/5 cups Tagliatelle 100g/1 cup dried porcini mushrooms 1 tsp dried sage 3 cloves garlic finely sliced 250ml/1.5 cup double/heavy cream 100g/1 cup parmesan cheese Extra virgin olive oil Method Add the porcini to a … Continue reading Tagliatelle in a creamy, porcini, parmesan sauce
The Ultimate Italian Grilled Cheese Sandwich Crispy on the outside with a gooey cheesy centre, topped with truffles and parmesan what more could you want! Ingredients Two thick slices of sourdough bread or any crusty Italian bread Truffle slices Mozzarella Gorgonzola Piccante Scamorza affumicata Povolone dolce Parmesan cheese Butter Method Spread butter on one side of each slice of bread. Heat a nonstick pan over … Continue reading The Ultimate Italian Grilled Cheese Sandwich
Melanzane Stack Healthy, quick and super delicious, this recipe with delight even the fussiest of eaters! Ingredients 2 large aubergine/eggplant sliced 1cm/1/2 inch thick 100g/1 cup parmesan cheese 2x 125g/8 oz mozzarella balls Extra virgin olive oil 200g/2 cup passata 1 tbsp tomato puree 4 garlic finely chopped Handful fresh basil leaves Salt and pepper Method Preheat the oven to 180C/350F. Brush the aubergine slices … Continue reading Melanzane Stack
The Alberti Twins 