- Mischiato di past’ e patane (Gragnano pasta with potatoes)
- Calabrian Fileja pasta in cherry tomato sauce
- Fettucine with Acqualagna Truffles
- Spaghetti with Delfino traditional anchovy sauce
- Pasta with Cuore Verde organic chick peas
- Oven baked Gragnano rigatoni stuffed with ricotta cheese
- Fettucine with Serfunghi Porcini mushrooms
- Pasta with Cannellini beans
Mischiato Di Past'e Patane
- 400g Pastai Gragnanese mista corta pasta
- 70g bacon (optional)
- 70g oil
- 1 carrot
- 2 sticks celery
- 1 sprig parsley
- 1 large onion
- 700g potatoes
- ½ spoon tomato concentrate
- 1 litre vegetable stock
- 100g grated parmesan
Chop and mix the bacon, vegetables and parsley. Finely dice the onion as well.
Put all the chopped ingredients in a pan to sauté gently. Now add the potatoes cut into cubes and the tomato concentrate. Leave a few moments, then sauté slowly for a half an hour.
Add a couple of ladles of boiling water or stock and when it's all back to the boil put in the pasta and let it cook. The soup should be almost dry, with the potatoes breaking down to form a "cream" that binds with the pasta.
Switch off the heat and leave for ten minutes or so.
Dust with grated parmesan and serve.
Calabrian Fileja pasta in tomato sauce
- 250 g Calabrian Fileja pasta (three colour or chilli flavoured)
- 250g of ripe cherry tomatoes
- Six Delfino anchovy fillets
- Teaspoon of Vorrei Calabrian chilli powder
- Two gloves of garlic
- Handful fresh basil leaves
- Splash of Cenzino Organic extra virgin olive oil
- Pinch of salt
In a large pan bring water to the boil, add a generous amount of salt, then the pasta. Cook the pasta as directed on the packet, roughly 18 minutes. Cook 'al dente'.
In a large saucepan add a little olive oil and the roughly chopped anchovies. Cook until the anchovies 'melt' into the oil, then add the finely smashed and chopped garlic and chilli - cook for a minute (do not brown the garlic)
Chop the tomatoes into quarters and add to the saucepan, add a pinch of salt and sauté for roughly ten minutes until the tomatoes collapse and become soft.
Once the pasta is cooked, drain and add to the tomato sauce, mix thoroughly making sure all of the pasta is coated in the sauce. Cook over a low heat for one minute, add some torn fresh basil leaves and serve immediately
Acqualagna Fettucine with truffles
- 400g Pastai Gragnanese Fettucine
- 100g butter
- 50g black truffle
- Vegetable or meat stock
- Grated parmesan
Melt the butter until it sizzles
Add a few spoonfuls of stock and some salt to taste.
Add the truffle, remove from the heat and add the parmesan.
Cook the Fettucine in plenty of salted water, drain and transfer to the serving plate.
Season with the truffle cream and garnish with truffle shavings.
Spaghetti with Colatura di Alici (Traditional anchovy sauce from Cetara, Amalfi Coast)
This is a really simple dish! Spaghetti with Colatura di Alici can be cooked by anyone and it doesn’t take much time. In a few minutes, you can serve a dish which is special, healthy and delicious. The spaghetti al dente and the strong flavour of the Colatura will guarantee you pure pleasure with each mouthful!
- 350g Pastai Gragnanese spaghetti
- Chilli pepper
- 8 tablespoons of Cenzino organic extra virgin olive oil
- 4 tablespoons of Delfino Colatura di Alici (traditional anchovy sauce)
Cook the pasta in unsalted boiling water
Chop some parsley and garlic, add 8 tablespoons of extra virgin olive oil and 4 tablespoons of Delfino
Colatura di Alici and some Vorrei chilli powder (optional)
Add to the pasta cooked al dente, mix well but don’t cook, serve.
Pasta with chick peas
- 250g of cooked organic Cuore Verde chick peas
- 1 small onion
- 1 litre of vegetable stock
- 1 spoon of Cenzino organic extra virgin olive oil
- 2 cloves of garlic
- Salt, thyme, oregano, 4 sage leaves
- 120g of pasta (such as Pastai Gragnanese Mista Corta)
- Ground black pepper
Drain the chick peas and put half of them in a blender. If they are too thick after blending add some of the cooking water or some vegetable stock.
Finely chop the onion
Heat the vegetable stock
Heat the garlic and onion in the oil until golden for about 5 minutes, add a pinch of salt and one or two spoonfuls of vegetable stock.
Add a ladle of vegetable stock, the whole chick peas, a pinch of thyme and oregano, the washed and torn sage leaves and leave to cook on a high heat for a few minutes.
Mix the blended chick peas with half a ladle of vegetable stock and add to the pan. Leave for a few minutes.
Add the rest of the vegetable stock and bring to the boil. Add the pasta and stir frequently whilst it is cooking. Add some vegetable stock if necessary keeping the mixture fairly liquid as it will tend to thicken once the pasta has cooked.
Meanwhile finely chop the parsley
When the pasta is ready, add salt if necessary, a little ground black pepper and the parsley.
Let the pasta cool down for 5 minutes with the lid on the pan and serve with a little Cenzino organic extra virgin olive oil on top.
Oven baked rigatoni stuffed with ricotta cheese
- 400g of Pastai Gragnanese Rigatoni
- A pot of ricotta cheese
- One egg
Bring a large pot of water to a boil
Add salt to taste, cook the pasta for the required amount of time as stated on the packet. Drain and leave the pasta to cool.
Stuff the pasta with ricotta cheese (you can add some grated parmesan and a pinch of salt to the ricotta if you wish)
Roll the filled rigatoni firstly in beaten egg and then in bread crumbs.
Drizzle lightly with Cenzino organic extra virgin olive oil.
Place in a lined baking dish and bake in the oven for 5 minutes at 220º or until golden.
Fettucine with Porcini mushrooms
- 20g dried Serfunghi porcini mushrooms
- Handful of basil leaves
- 1 shallot or small onion
- 1 tablespoon Cenzino organic extra virgin olive oil
- 100ml dry white wine
- Salt, some chopped parsley
- 190g Pastai Gragnanese Fettucine
Add some warm water to the Porcini mushrooms to plump them up, leave for 30 minutes. Wash the basil and chop finely
Peel the onion and chop
Sauté the onion in the oil until golden. Add the Porcini mushrooms, let them cook for a few minutes and then pour over the white wine, Cook for a few minutes on a high heat. Add a pinch of salt and the chopped basil, cover and simmer for 10 to 15 minutes.
Cook the Fettucine in salted water. Retain a ladle of the cooking water and add it to the porcini mushrooms. Add the chopped parsley.
Sauté the drained Fettucine in the pan with the mushrooms on a high heat for a few minutes stirring frequently. Serve immediately with a generous sprinkling of pepper and garnish with chopped parsley.
Pasta with Cannellini beans
- 150g of Pasta Gragnanese Mista Corta pasta
- 1 tin of Agrigenus Acerra Cannellini beans
- 1 clove of garlic
- 4 tomatoes
- A handful of fresh basil
- Sprinkling of Vorrei Calabrian Chilli powder
- 3 tablespoons of Cenzino organic extra virgin olive oil
Cook the garlic until golden in the olive oil, add the roughly chopped tomatoes and the chilli pepper
After a few minutes add half of the beans, take out the garlic and then blend the mixture.
Put the creamy blended mixture back in the pan along with the other half of the Cannellini beans.
Cook the pasta until ‘al dente’ and then add it to the bean mixture and cook for a few minutes more.
Just before turning off the heat add the basil and leave ‘to rest’ before serving.