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
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
Gnocchetti Sardi con ragu e piselli In their native land, Sardinia, they are called “malloreddus”, which in Sardinian for “small gnocchi”, and are considered the typical dish par excellence. The peculiarity of this small gnocchi is the size, designed to give an inimitable consistency, and the lined surface, which was once obtained by crushing the pieces of dough with the thumb on the bottom of … Continue reading Gnocchetti Sardi con ragu e piselli
Spaghetti With Pea Puree & Pancetta Spaghetti with a creamy, smooth pea puree and crispy pancetta makes this the perfect Summer dish. Ingredients 500g/16oz spaghetti 400g/2 1/2 cup frozen peas 1 onion finely chopped 125g/1/2 cup pancetta 50g/1/2 cup parmesan Handful fresh basil Salt & pepper Method Fry onion in a pan with a drizzle of extra virgin olive oil for 2-3 minutes. Add the … Continue reading Spaghetti With Pea Puree & Pancetta
Farfalle with Peas and Pancetta So simple, yet so satisfying. This dish is quick to make and using only a handful of ingredients. Ingredients 400g Farfalle pasta 100g Pancetta 100g Peas Parmesan cheese Extra virgin olive oil Salt & pepper Method Bring to a boil a pan of salted boiling water and add the pasta and cook until al dente. Fry pancetta with a little … Continue reading Farfalle with Peas and Pancetta
The Alberti Twins 