Bucatini all’Amatriciana

Bucatini all’Amatriciana This classic sauce takes its spiciness from black pepper and dried chillies and its depth of flavor from guanciale, Italian salt-cured pork jowl. If you can’t find it, use pancetta. Ingredients 125g/4 oz. thinly sliced guanciale, pancetta, or chopped unsmoked bacon 500g/12 oz. dried bucatini or spaghetti 1/2 tsp. crushed red pepper flakes 1 minced onion 1 tbsp tomato puree 50ml/1/4 cup Italian … Continue reading Bucatini all’Amatriciana

Spaghetti With Pea Puree & Pancetta

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

Gnocchi alla Sorrentina

Gnocchi alla Sorrentina Named after the famed location Sorrento, just off the Campanian coast, gnocchi alla Sorrentina is a dish that perfectly embodies the spirit of this region, in which flavours from high-quality, locally-sourced ingredients are combined into dishes that shine for simplicity as much as for sophistication. For the gnocchi 600g Potatoes 150g plain flour salt & pepper For the sauce 600g passata 1 … Continue reading Gnocchi alla Sorrentina

Fregola al Pomodoro

Fregola al Pomodoro A simple, quick, tasty dish. Adding peperoncino gives it that extra kick! Ingredients 400g/2 cup Fregola 250ml/ 2 cup Passata 1 tbsp tomato puree 3 garlic cloves finely chopped 1 tsp peporoncino chilli flakes Handful fresh basil Handful fresh sage 100g/1 cup parmesan Extra virgin olive oil Salt & pepper Method Add garlic and olive to a pan and cook until golden. … Continue reading Fregola al Pomodoro

Melanzane Stack

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 2 balls mozzarella Extra virgin olive oil 200g/2 cup passata 1 tbsp tomato puree 4 garlic finely chopped Fresh basil leaves Salt and pepper Method Preheat the oven to 180C/350F. Brush the aubergine slices with oil … Continue reading Melanzane Stack

Eggs in Purgatory

Eggs in Purgatory This quick and easy dish of eggs cooked in a fiery tomato sauce hits the spot when you’re in need of morning-after succour. Ingredients Extra virgin olive oil 3 cloves garlic finely chopped 500g/2 cups chopped tomatoes 1 tbsp Tomato puree Pinch of peperoncino chilli flakes Salt & pepper 4 large eggs Parmigiano Reggiano Basil leaves Toasted bread or focaccia Method Add … Continue reading Eggs in Purgatory

Shellicious Pasta Ragu

Shellicious Pasta Ragu Combine two favourites – ragu and stuffed pasta shells – to make the ultimate pasta bake. Serve bubbling from the oven for true comfort food. Listen closely to the shells as they whisper sweet nothings into your ear.. For the pasta shells 250g large pasta shells or conchiglioni 200g mascarpone 2 x 125g balls mozzarella, drained and finely chopped large bunch basil, … Continue reading Shellicious Pasta Ragu

Italian Christmas Wreath

Italian Christmas Wreath Here you have our Twintastico Twist on the Christmas Wreath. With perfectly cooked soft dough balls stuffed with gooey mozzarella and the perfect sauce to dip into. Perfect for all the family this Christmas. Ingredients For the pizza dough 5 cups/650g 00 all-purpose or bread flour 2 1⁄4 tsp. fast-acting dry yeast 2 tsp. salt 1 cup/250ml water 2 tbsp. extra-virgin olive … Continue reading Italian Christmas Wreath

Twintastico Tortelloni with a Pea & Mint Pesto

Twintastico Tortelloni with a Pea & Mint Pesto Tortelloni is tortellini’s big brother, and while tortellini is smaller in size and usually filled with meat and served in a broth, tortelloni is larger and usually filled with cheese and served with a sauce. They are ring-shaped pasta, sometimes also described as “navel shaped”, hence their alternative name of “belly button” (ombelico). Here you have our … Continue reading Twintastico Tortelloni with a Pea & Mint Pesto

Pesce, Pesce – Feast of the seven fishes

Pesce, Pesce –  Feast of the seven fishes. In Italy, fish is always eaten on Christmas Eve as tradition. This celebration commemorates the wait, the Vigilia di Natale, for the midnight birth of the baby Jesus. So here is our Cod with tomatoes, olives & capers. Ingredients 1kg Fresh Cod Fillets 500g Tomato Passata or Chopped tomatoes 3 tbsp Tomato Puree 100g Black olives halved 1 Large … Continue reading Pesce, Pesce – Feast of the seven fishes