Recipes

Pasta Bows with asparagus and prawns

by Manuel Xuereb (Aroma Kitchen)

Ingredients:
2 Large tomatoes, chopped
300g Tiger prawns (tails on)
1 Large onion, chopped
2 Cloves garlic, crushed
1 Packet baby asparagus (approx 200g)
1 Packet coloured pasta bows (DICAL HOUSE)
1 tbsp Double cream
1 tbsp Chopped basil & parsley
Zest 1 lemon

Chicken Breast Pizzaiola style

Chicken Breast Pizzaiola style

Ingredients for (4 people):
4 slices of chicken breast
1 jar Sugo Scarpetta by Tartuflanghe
1 fresh mozzarella olive oil salt

Preparation:

Panettone frittata with vanilla ice cream

Ingredients:
175 g milk
80 g sugar
2 eggs
225 g panettone
90 g egg white
50 g sugar

Tagliolini egg pasta with ricotta and truffle

Ingredients for 4 people
1 pack Tagliolini all'uovo di Tartuflanghe 250g
50 g greated Parmigiano Reggiano
300 g fresh ricotta
1/2 tbsp. Oro in Cucina, extra virgin olive oil with white truffle by Tartuflanghe
extra virgin olive oil

Preparation: Bring two litres of salted water to a boil. In a bowl, smash the ricotta with a fork, adding 2 tabs. of hot water. Add the truffle oil, the parmesan cheese and mix the ingredient until creamy. Cook the past in the boiling water for about 3 minutes, then drain it and place it into a large saucepan. Toss the tagliolini together with cream and add, if the cream is too dense 1 tbsp of cooking water and 1 tbsp of extra virgin olive oil.

Serve hot

 

Focaccia with whole olives

Ingredients:

1 kg of bread dough;

300g of a mixture of black and green olives;

2 glasses of extra virgin olive oil;

salt.
 

Preparation:

Stone the olives. Soak them in olive oil. Work them into the bread dough. Add salt. Stretch the dough onto a greased baking tray. Leave to rise for at least two hours.

Bake in a warm oven.