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
Mezzi Rigatoni With Spicy Nduja Sauce Nduja is a spicy spreadable pork salume that originates from the southern Italian region of Calabria. It works perfectly in a tomato sauce and adds that extra kick and heat. Ingredients 500g/5 cups mezzi rigatoni or any short pasta 115g/1/2 cup Nduja paste 4 garlic cloves finely chopped 2 x 400g/4 cups tomato passata 50g/3 tbsp tomato puree 100g/1 … Continue reading Mezzi Rigatoni With Spicy Nduja Sauce
Rigatoni all’Amatriciana This classic sauce takes its spiciness from black pepper and chillies and its depth of flavour from guanciale, Italian salt-cured pork jowl. If you can’t find it, you can use pancetta instead. Ingredients 500g/12 oz. rigatoni 125g/4 oz. thinly sliced guanciale or pancetta 1/2 tsp peperoncino chilli flakes / Or fresh red chilli sliced 1 minced onion 1 tbsp tomato puree 50ml/1/4 cup … Continue reading Rigatoni 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
Forbidden Frutti di Bosco with Italian meringue Sticky, chewy Italian meringue with spiced frutti di bosco and a sprinkling of cocoa powder and fresh mint with a Twintastico Twist! Ingredients 225g/8oz caster sugar 100ml/3½fl oz water 4 eggs, whites only 100g/1 cup mixed berries 100g/½ cup superfine sugar Cocoa powder 1 tsp cinnamon 1 tsp peperoncino chilli flakes Fresh mint Method For the Italian meringue, … Continue reading Forbidden Frutti di Bosco
The Alberti Twins 