TASTY INSPIRATIONS
Ideas, tips and recipes to enjoy our products in a simple and authentic way, in your home kitchen. Get inspired!
Wholemeal Spelt Spaghetti with Honey Confit Datterini Tomatoes
Farro Dicocco is an ancient cereal, rich in history and with good nutritional properties.
This top-quality raw material gives the pasta a completely unique and special consistency, color, fragrance and taste.
To best enhance the spaghetti, we thought of a simple condiment that would allow you to enjoy it almost in its pure form.
Once washed and cut in half, we arranged the colored datterini in a baking tray and seasoned with EVO oil, salt and Honey (we chose the Honeydew variety which is not excessively sweet) and left to marinate for 30 minutes. We then cooked them in a static oven, preheated, at 150° for 30 minutes.
Once the spaghetti was cooked (in a little salted water to concentrate the starches) we mixed them with cooking water and extra virgin olive oil and finally plated them with the addition of a few confit datterini tomatoes to garnish.
A simple dish, with top quality ingredients and a taste that will be remembered ;)
Tagliolini with Saffron, Red Shrimp Tartare and Burrata Cream
100% Sardinian wheat, saffron and careful manual processing; this is how these extraordinary tagliolini are born.
A gourmet pasta with a natural vocation to be the main protagonist of the dish, but also versatile and suitable for numerous and tasty combinations.
In our interpretation we wanted to combine tagliolini with the delicacy of the Red Shrimp tartare and the creamy deliciousness of the Burrata.
The dish is simple, but requires special attention in preparing the tartare according to the rules of the art, starting from the freshness of the shellfish, their correct freezing and cleaning. If you are not familiar with the treatment of raw fish, we will reveal a secret to you: the combination is also excellent with pan-fried prawns ;)
Once the tartare has been made and seasoned as desired (in our case we used only a few drops of extra virgin olive oil), we prepare the cream by blending the burrata with a spoonful of liquid cream until we obtain a creamy consistency.
Once the pasta was drained and mixed with a drizzle of extra virgin olive oil and a drop of cooking water, we composed the dish by placing the tartare on the tagliolini nest and garnishing with the burrata cream.
The result is a dish where the flavours of the ingredients remain distinct in an extraordinary harmony of taste!
Malloreddus with Cuttlefish Ink, Creamed Cod and Orange Zest with Amaretto
Rough in appearance, tough and generous in flavour, Malloreddus are a pasta that deeply expresses the character of Sardinian cuisine.
In this version, the cuttlefish ink adds an elegant touch of color and flavor to a dough made according to ancient home traditions starting from 100% Sardinian wheat semolina.
We thought of a recipe that would enhance the Malloreddus without hiding their taste and appearance. So we cooked them in salted water and then simply creamed them with an excellent extra virgin olive oil.
We combined the Creamed Cod (Venetian style) and the candied orange zest with amaretto.
The result is a dish that manages to harmonize the different flavor notes in the best possible way, with a rich but very balanced taste.
Linguine from Gragnano PGI and Mullet Bottarga
Two exceptional and valuable products that derive from
centuries-old traditions and represent the essence of the gastronomic culture of Campania
and Sardinia; a meeting that creates emotions!
For this preparation: we gently fried garlic,
parsley stalks and a chilli pepper in EVO oil (we chose the Monocultivar
Gentile di Chieti for its softness and harmony).
We lowered the linguine into a little water, so as to keep
the starch was more concentrated and we cooked it until half cooked.
Once the soffritto has been browned and the garlic, parsley and
chili pepper we added a teaspoon of mullet bottarga to the oil and
then we transferred the drained linguine into the pan, adding the water (from the
pasta) necessary to finish cooking with a creamy result.
Once cooked, we stirred the linguine outside
flame adding a teaspoon of bottarga and EVO oil.
Finally we garnished the dish with a generous sprinkling of bottarga and
fresh chopped parsley.
Menaica Anchovy Fillets and Fiordilatte
Menaica Anchovies are a gastronomic excellence
precious of the Campania fishing tradition, to be precise of the coast
Cilentana, where even today, in very few municipalities, anchovies are fished with
an ancient technique dating back to Magna Graecia, that of Menaica.
Each step of the process is carried out manually and
accurate and allows you to obtain a unique product, with an intense flavour and
soft consistency.
Perfect to enjoy on its own, in numerous recipes
Mediterranean or as a prized ingredient for gourmet dishes.
A tasty and simple way to enjoy them is in combination
with a good mozzarella fiordilatte; the only precaution we suggest is to heat it
the mozzarella in its packaging in warm water for about 15 minutes.
Then season with parsley, chilli pepper, lemon zest or other
variations as desired.
S. Andrea di Baraggia DOP rice with purple cabbage and stracchino cheese
The Sant'Andrea di Baraggia Biellese and Vercellese DOP is
an Italian rice of excellent quality, grown in a unique and extraordinary territory.
Its distinctive feature is its creaminess, due to the
particular richness in starch, which makes it ideal for soft risottos and
enveloping, for the traditional Panissa Vercellese, for timbales, soups and for
sweet recipes.
For this preparation we blanched the purple cabbage and
then blended adding only a ladle of cooking water and a drizzle of oil
Evo (Monocultivar Coratina - medium fruity) until you get a smooth sauce and
soft.
We toasted, blended with brandy and then cooked the rice with the
purple cabbage cooking broth.
When cooking was almost finished we added the cabbage sauce
purple and then stirred the rice with the stracchino cheese.
To complete the dish we garnished with
a few drops of stracchino, a pinch of dried thyme and a drizzle of oil
Ages.
