Duck confit ravioli sauté with mushroom and sprinkle with goat cheese

                 

What would you prepare for a sumptuous dinner? This Duck confit ravioli sauté with mushroom and sprinkle with goat cheese” will make you the talk of town for a long time…….

I won’t lie, these mouth-watering “Duck confit ravioli sauté with mushroom and sprinkle with goat cheese, do take a bit of effort, but as soon as you sink your teeth in these delicious parcels you will fall in love over and over with the delicate flavour of this homemade ravioli.

Ready to make delicious Duck confit ravioli sauté with mushroom and sprinkle with goat cheese?

Find full recipes Pastas, Gnocchi and Co

Hope you will enjoy this recipe as much as we do and don’t forget to leave a comment.

 

Roasted pumpkin filled with quinoa and sauté vegetables

    

Easy vegan meal for every occasion. Want to wow your vegan friends during this festive time? here it is the perfect recipe, Roasted pumpkin filled with quinoa and sauté vegetables,  ready in under 1 hour.

Clean and empty your pumpkins, sprinkle with salt, pepper and drizzle with Evo oil. Bake it for 40 minutes at 180C. When you pumpkins are baking, cook one cup of quinoa in 3 cups of water for 17 minutes or according to the packaging instructions. Drain when ready and keep aside till need it.

Concasse 1 eggplant, 1 zucchini, 1 tomato, 1 red bell pepper.

In a hot skillet add 10ml Evo oil and sauté vegetables for 15-18 minutes, add salt and pepper to taste.

Remove pumpkins from oven, mix vegetables and quinoa together, fill each pumpkins with the quinoa mix; garnish with pomegranate and micro greens. Enjoy.

Let me know what you think of this easy recipe…. and Happy Holidays.

 

 

 

Stuffed roasted duck, served with Umberto I red wine sauce and vegetables

Looking for a stellar main course? Here it is, a delicious roasted duck with a mouth-watering stuffing and an out of this world red wine sauce made with Umberto I Giusti wine, add bake to perfection baby vegetables and your friends and family will be blown away.  In collaboration with  https://mya-zone.com and https://www.giustiwine.com I pair this dish with  Umberto I Giusti wine.

Happy Holidays everyone……

Find detail recipe under Meat

Black ink arancini filled with mussels, saffron white wine sabayon on a tomato sauce

 

Raise your hands if you like arancini…..Arancini are sensationally delicious fried rice ball filled with ragu and mozzarella cheese. Now, lets take arancini to the next level, a fancier one, Black ink arancini filled with mussels, saffron white wine sabayon on a tomato sauce for “The Most Wonderful Time Of The Year”. In collaboration with https://mya-zone.com I pair this mouth-watering recipe with a Pinot Grigio from Giusti Wine.

Find full recipe Pastas, Gnocchi and Co

 

Lentils and mushrooms strudel with baby spinach salad, butternut squash and beetroot chips

 

Vegan friends for the holidays?…..Do not fret….This delicious Vegan lentils, mushrooms strudel with a refreshing baby spinach salad butternut squash and beetroot chips is the perfect main for this festive time. I pair mine with Pinot Grigio delle Venezie from Giusti wine, that with its crisp and flavoursome bouquet enhance this main course. This post is in collaboration with @roomwinekenya at https://mya-zone.com

Find recipe below.

Lentils and mushrooms strudel with baby spinach salad, butternut squash and beetroot chips.

Ingredients 4 pax
04nos 10 by 10cm puff pastry vegan
100gr brown lentils, boil till soft
50gr orange lentils, boil till soft
200gr champignons mushrooms, washed and sliced
02nos garlic clove, minced
30gr yellow onion, minced
Salt and pepper to taste
10ml Evo oil
200gr tomato sauce
250gr baby spinach, washed
20nos butternut squash chips
20nos beetroot chips
40gr pomegranate
For dressing
2tbsp Evo oil
5ml lemon juice
1/2tsp dijon mustard
Salt pepper to taste
Few tbsp almond milk to seal the strudel
For the chips:
Peel butternut squash, and thinly slice 20 slices.
Do the same with beetroot.
Sprinkle salt and pepper on butternut squash and arrange on an oven tray.
Do the same with beetroot.
Drizzle with few tbsp of Evo oil and back at200C till crispy.
Keep aside till need it.
Heat 1tbsp Evo oil in a non stick pan.
Add garlic fry for few seconds and then add mushrooms.
Season mushrooms and cook till ready, around 12-15 minutes at medium heat.
When ready keep aside till need it.
Heat 10ml Evo oil in a sauté, and add onions.
Let onions sweat for few minutes.
Add to onions lentils and mushrooms.
Sauté for 5-8 minutes.
Check seasoning and keep aside.
Fill each square of puff pastry with few tbsp of filling.
Brush almond milk around the edges, and roll puff pastry close.
Arrange puff pastry, closing facing down, on a baking tray.
Make few incisions on top of puff pastry and brush some more almond milk.
Repeat with the rest of puff pastry.
Bake in the oven at 180C for 25-30 minutes or till golden brown.
For the salad:
Mix together all the ingredients for the dressing.
In a bowl toss baby spinach with pomegranate and chips.
Add dressing and orange on on 4 plates.
Heat tomato sauce.
Spoon few tbsp of tomato sauce next to the salad.
Slice strudel in half and put it on top of tomato sauce.
Pair with Pinot Grigio delle Venezie from Giusti wine.

Pork and clams Portuguese style

Want to impress your guests? Try this flavourful combination of pork and clams, and nobody will be disappointed.

Pork and clams Portuguese style

Ingredients 8 pax
1,5kg baby pork leg
300gr pork fillet
01nos medium size red bell pepper, brunoise
01nos medium size yellow bell pepper, brunoise
01nos medium size yellow onion, chopped
03nos minced garlic clove
50ml dry white wine
500gr fresh clams
10ml EVO oil
Salt & pepper to taste
Chopped parsley to garnish
Pork marination:
100gr red pepper sauce (recipe below)
02nos bay leaves
02nos clove garlic, peeled and crushed
50ml dry white wine
Salt and pepper
Combine all ingredients together.
The night before marinate the pork leg and fillet in the marination.
Cooking day.
Purge clams in salty water for 30 minutes. Change water and repeat other 2 times.
Steam clams for 8-10 minutes or till all clams are fully open.
Pass the liquid trough a sieve, to make sure there is no more sand in the liquid.
Keep clams and liquid aside till need it.
In a non stick pan heat evo oil till hot.
Add garlic and onion to the oil and let it sweat for few minutes.
Remove pork from marination, keep liquid aside.
Add  pork to the pan and let it cook till nicely caramelised, 8 to 10 minutes.
Add white wine and let it evaporate.
Add bell peppers and liquid from marination.
Reduce heat to minimum and braised for 2 hour.
Add clams, with their liquid, to pork and braised for another 10-15 minutes.
Garnish with chopped parsley.

Red Pepper Sauce

500gr roasted bell pepper, peel it.
40ml evo oil
1nos glove garlic
1/2 lemon juice
10gr parsley
Salt and pepper to taste.
Blend all ingredients together.
Make extra and use it in salad or sandwiches.
Hope you will enjoy this recipe as much as we do.

Prawns carbonara sprinkled with coriander lemon zest Gremolada

Hello amazing friends, wish you all a fantastic 2019.

I know I haven’t been present and post any recipe since end of November….but after a crazy December and a small operation to welcome 2019…here I am, stronger than before and ready to share new recipes. Believe it or not January is almost over and Valentine is around the corner, and here is my first recipe.
Prawns carbonara sprinkled with coriander, lemon zest Gremolada.
Easy and bursting with flavours pasta and it is ready in under 30 minutes…..what more could you ask for…..
Follow this step by step recipe to impress your loved ones. As you can see, apart from prawns,

the rest of the ingredients you find easily around your pantry. You will need:

Egg yolks

Shallot

Garlic

Pesto

Spaghetti

Prawns

EVO

Lemon zest

Coriander

Salt and pepper

                                                                                              
Saute shallots and garlic in EVO.
 
Add prawns to the shallots and cook for 4-5 minutes.
Remove from the heat and keep aside till need it.
Beat pesto and egg yolks together and keep it aside.
 
Drain pasta when al dente, keep few tbsp of cooking water aside, and sauté in the pan with prawns.
Switch off the heat, add the pesto and yolks mixture.
Keep stirring till sauce is fully combine, for extra creaminess add some of the cooking water to the pasta.
Serve immediately sprinkled with coriander and lemon zest Gremolada and freshly crushed black pepper.
Find detail recipe under Pasta, Gnocchi and Co.
Don’t forget to let me know what you think about this recipe.

Purple potato gnocchi with prawns

      Purple gnocchi with prawns

Going shopping with my kids is always a fun experience and this time really useful too. Sofia decided to pick up potatoes for gnocchi and we ended up with purple ones….and what better way to use purple potatoes than making purple gnocchi? And here it is the recipe of the day….Purple potato gnocchi with prawns, a really flavoursome and colourful recipe.

I find this dish perfect for the holidays too……..Thanksgiving is around the corner and Christmas is not that far away….

For detail recipe look under Pasta, Gnocchi & Co page.