A Twintastico twist on the classic carbonara. Adding pistachio paste and crushed pistachios on top takes the carbonara to the next level! Ingredients Method In a large pan fry the pancetta until crisp. Take off the heat. In a bowl whisk the egg yolks, cheese and lots of pepper until combined. Add in the pistachio paste and mix to combine. Cook the gnocchi in boiling … Continue reading Pistachio Carbonara
The perfect pistachio pesto, quick and easy, this tasty pistachio pesto pasta will take you practically no time at all and is a great twist on the classic pesto. Ingredients Method Blitz all the ingredients in a blender for the pistachio pesto. Add the pasta to a pan of boiling salted water and cook until al dente. Add the pasta to the pan, add the … Continue reading Pistachio Rigatoni
Our Alberti family recipe and this is how we do it. A silky, rich meat sauce, slowly cooked for hours to create an intense flavour. Served with one of our favourite pasta. Ingredients Method Heat the oil in a large sauté pan and fry the garlic for a few minutes until golden, then crumble the meat between your fingertips and add to the pan and … Continue reading Paccheri al ragù
Ragù has a different meaning for many Italians and the recipe differs slightly in each region and we all love to say our ragù is the best! Here we have a Sicilian ragù with the added colour and sweet flavour of the glorious peas! Give it a try and let us know what you think… Ingredients Method Add a drizzle of oil to a large … Continue reading Orecchiette with Sicilian Ragù
Here is out Italian Twintastico Twist on the classic bread and butter pudding. Rich with cream and vanilla and now Nutella – Perfect for using up any excess Christmas Panettone. Ingredients Method Heat the oven to 180C/350F and grease a shallow baking dish with butter. Cut Panettone into thick slices, leaving the crusts on. Butter the slices and arrange one layer in the dish slightly … Continue reading Nutella Bread & Butter Pudding
This vibrantly green risotto is perfect for when cavolo nero is in season and adding the creamy burrata on top makes its a delicious dish for all. Ingredients Method Melt the butter with a drizzle of olive oil in a heavy based saucepan, over a medium heat. Add the chopped onion and a pinch of salt and cook, stirring frequently, for 7 minutes until starting … Continue reading Risotto al Cavolo Nero
The perfect pairing of pasta and potatoes! A hearty meal that will warm the heart and the soul. Ingredients Method Add a drizzle of oil to a large pan, on medium heat add the onion and potatoes and fry until the onion is translucent. Add the tomato purée and mix well for 2 minutes, then add the stock. Season with salt and pepper. Simmer for … Continue reading Pasta e Patate
A classic Tuscan bread soup/stew which is perfect for the cold Winter months. Packed with flavour and a kick of chilli to keep you warm! Ingredients Method Add a drizzle of oil to a large pan, add in the onion, celery and carrot and cook for 5 minutes on a medium heat. Sprinkle in the chilli flakes and garlic and cook for a further 2 … Continue reading Ribollita
Now this is our family recipe and this is how we do it. It is one of our favourite recipes, tastes amazing and a firm family favourite. A silky, rich meat sauce wrapped around soft pillows of gnocchi. The sauce takes a while to cook and should simmer for at least 3 hours to develop the flavours and make it a deep, rich sauce. Ingredients … Continue reading Gnocchi al ragù
Fluffy, soft gnocchi coated in a beautiful silky white ragu meat sauce is the perfect dish to make if you want a change from the traditional red ragu sauce. Ingredients Method Add a drizzle of oil to a large sauce pan and add in the carrot, celery and onion and cook for 5 minutes. Now add the beef and pork mince and cook for a … Continue reading Gnocchi al ragù bianco
The Alberti Twins 