The Drunken Salmon

This creamy, whiskey, salmon delight will have you singing with joy! Quick and simple to make with an amazing depth of flavour. Ingredient 500g/1lb linguine 100g/3.5oz smoked salmon 100ml/1 cup double/heavy cream 45ml/2oz whiskey 50g/1/4 cup butter Juice of half a lemon Salt & pepper Fresh parsley Method In a large pan of boiling salted water, add the pasta and cook until al dente. Add … Continue reading The Drunken Salmon

Tagliatelle in a creamy, porcini, 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

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

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

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

Calamarata alla Puttanesca

Whore’s pasta as it is usually described in English. We love to hear the many different stories behind this recipe, but this story is our favourite. “Puttanesca” literally translates to “in the style of prostitutes,” supposedly because the pungent aromas of garlic, anchovies, capers, and olives tossed with pasta were how Neapolitan prostitutes would lead customers to their doors back in the mid-20th century. Very clever … Continue reading Calamarata alla Puttanesca

Casarecce with Pesto & Semi Dried Tomatoes

Beautiful, silky pesto with semi dried tomatoes elevate this pesto dish to another level. Quick and easy to make and packed full of flavour. Ingredients 400g Casarecce or any short pasta 100g/2 cups fresh basil 100g/1/2 cup Pecorino Romano 100ml/1/2 cup extra virgin olive oil 50g/1/3 cup pine nuts 3 garlic cloves Salt & pepper 100g/1 cup semi dried tomatoes Method Add pasta to a … Continue reading Casarecce with Pesto & Semi Dried Tomatoes