Pastas, Gnocchi and Co


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Duck confit ravioli sauté with mushroom and sprinkle with goat cheese

Ingredients for 20 ravioli
Fresh pasta
200gr flour
2nos eggs
Pinch salt
Make a well in the centre of the flour and add eggs.
Start combining the ingredients together add pinch of salt.
Work the dough for 5-10 minutes or till the dough looks smooth.
Wrap it and let it rest for 30 minutes in the fridge.
Duck filling
01 duck breast from duck breast confit, Basic recipes
1 egg yolk
30gr grated parmesan cheese
1/2 teaspoon chopped fresh thyme
Salt pepper to taste
Shred duck breast in small pieces.
In a bowl add duck breast, parmesan cheese, egg, thyme, salt and pepper.
Combine all ingredients together.
Mushroom sauce
250gr champignons mushrooms thinly sliced
1nos garlic clove chopped
20ml Evo
50gr crumble goat cheese
Salt and pepper to taste
Heat evo on a non stick pan.
Add garlic and fry for few seconds.
Add mushrooms, salt and pepper.
Cook mushrooms till soft.
Remove from pan and keep it aside till need it.
Let’s make ravioli.
Divide pasta in half.
Take 1/2 dough and roll it out into thin sheets, keep it cover with a dump cloth till the other half is ready.
Do the same with the second half.
To assemble the ravioli egg wash over a sheet of pasta.
Teaspoonfuls filling 2cm apart.
Cover with the second pasta sheet, pressing out the air from around each filling.
Cut ravioli with a ravioli cutter or a small cup.
In a large pot, bring lightly salted water to boil.
Add ravioli and cook till soft, around 5-8 minutes.
Heat mushrooms in a non stick sauté.
Drain ravioli and toss it in the mushrooms.
Plate ravioli and sprinkle with goat cheese and garnish with chopped parsley or drumstick leaves.





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

Ingredients for 20 arancini
200gr carnaroli rice
01 squid ink sachet
20gr shallots, minced
20nos mussels, steam, remove from the shell and keep aside
10ml EVO oil
20ml medium dry white wine
Fish stock as need it
01 whole egg
01liter frying oil
To crumb
01 whole egg beat with few tbsp of water
Bread crumbs
Tomato sauce as need it
For saffron white wine sabayon
01 whole egg
02tsp white flour
01tsp white sugar
200ml Pinot Grigio Giusti wine
Few strands of saffron
Put all ingredients in a pan.
On a medium heat start beating the ingredients together.
Don’t let the sauce come to a boil.
After few minutes sauce will start to condense.
Transfer sauce to another container.
Keep aside till need it.
Prepare risotto
Heat oil in a pot.
Add shallots and let it sweat for a minute.
Add rice and ink.
Cook  rice for few minutes.
Pour white wine and let it evaporate.
Stir rice and start adding fish stock, one ladle at a time, till rice is fully cooked, around 15-18 minutes.
Add salt and pepper to taste.
When risotto is ready, try to keep as little moist as possible, transfer on a tray and let it cool down completely.
Prepare arancini
Mix to cold risotto an egg.
Wet your hands with cold water and start making arancini balls the size of a lime.
Flatten the ball, put in the middle one mussel and a bit of the sabayon.
Close the rice around the mussels to form a ball.
Start crumbing arancini first in egg  and  in bread crumbs.
Heat frying oil to 160C and start to fry 3-4 arancini at a time.
Fry arancini till golden brown.
Warm up tomato sauce.
Spoon some tomato sauce on a plate and top it with the arancini.
Enjoy with a nice glass of Pinot Grigio Giusti wine.




Pumpkin gnocchi filled with wild mushrooms and robiola cheese

Ingredients 4 pax

For gnocchi
700gr cooked pumpkin mashed
300gr flour
Nutmeg pinch
Salt & pepper
100gr robiola cheese cut in small cubes
250gr cooked wild mushroom
For the hazelnut sage butter
150gr butter
6-8nos sage leaves
Grated parmesan cheese
In a bowl combine boiled mushed pumpkin, flour, nutmeg, salt and pepper to form a dough.
Take a tablespoon of gnocchi dough and flattened out in the palm of your hand.
Fill gnocchi with few cubes of cheese and mushrooms.
Close gnocchi by bringing the excess dough around on top and close it.
Roll gnocchi to make it round.
Drop gnocchi in salted boiling water.
When gnocchi have risen to the top reduce heat to a simmer.
Let it cook for 4-5 extra minutes.
In a saute, melt butter till foamy and then add sage leaves.
Drain gnocchi on a serving plate and pour butter on top.
Sprinkle with parmesan cheese and garnish with extra mushrooms.



Prawns carbonara

Prawns carbonara sprinkle with coriander, lemon zest Gremolada

Ingredients 4 pax
280gr spaghetti
500gr prawns, devein and cut in half
30gr pesto
02nos minced garlic cloves
01nos minced shallot
03nos egg yolks
10ml EVO
Salt and pepper
For Gremolata
01nos grated lemon zest
01tbsp chopped coriander
Combine together lemon zest and coriander, keep aside.
Heat 5ml EVO in a non stick pan.
Sauté garlic and shallots for few minutes at medium heat.
Add prawns to the garlic and sauté for 4-5 minutes.
Season with salt and pepper.
Remove from sauté and keep aside.
Bring to a boil 2lt of salted water.
Throw spaghetti in boiling water.
Boil till al dente, follow cooking time from packaging.
In a bowl whisk egg yolks and pesto.
Heat the remaing 5ml EVO and add prawns.
Drain pasta and toss it on the prawns.
Remove from heat and add yolk mix.
Add few tbsp of cooking water to the sauce to make it extra creamy.
Toss spaghetti till fully combined with sauce.
Garnish with Gremolada and fresh crushed pepper.




Purple potato gnocchi and prawns

Ingredients 4 pax

For gnocchi
350gr purple potatoes (boiled and mushed)
40gr flour
Salt and pepper to taste
500gr prawns ( peeled and devein)
300gr fresh tomatoes concasse
02nos garlic clove thinly sliced
20gr diamond shallots thinly sliced
10ml EVO
05gr chopped coriander
Salt and pepper
Coriander to garnish
Prepare gnocchi.
Add flour to potatoes and work dough till flour is fully incorporated.
Form a ball with the dough.
Divide the ball in 4 pieces.
Roll each piece into two centimeter thick tube.
Slice tubes into 1 and 1/2 centimeter long pieces.
For the sauce.
Heat EVO in a non stick pan.
Add garlic and shallots and let it sweat for few minutes at medium heat.
Add tomatoes and season.
Saute tomatoes for 5-6 minutes.
Add to tomatoes prawns and sauté for few minutes.
Add chopped coriander.
Boil gnocchi in salted water.
Let gnocchi float for few minutes (gnocchi floats when cooked).
Remove from water with the help of a skimmer slotted spoon.
Toss gnocchi in the sauce.
Garnish with coriander leaves.








Trofie pasta with walnut pesto

Ingredients for 4 people

300gr trofie pasta
100gr chopped green beans
100gr small diced potatoes
40gr grated parmesan cheese
90gr walnut pesto
Cook pasta in salted boiling water with the green beans and potatoes till al dente.
Drain the pasta, keep few spoon of water on the side.
Toss the pasta with pestoBasic recipes and parmesan cheese.
If to thick add few spoons of the water that you kept on the side.

Butternut squash gnocchi with porcini mushroom


700gr mushed butternut squash
200gr flour
300gr porcini mushroom
2nos garlic cloves
10gr chopped parsley
2nos tablespoon EVO oil
Salt & pepper
Sautee the garlic in hot EVO oil.
Add sliced porcini mushroom to the EVO oil and let it cook till soft.
Season to taste.
Make a dough out of butternut squash and flour.
Roll the dough and cut it in 1cm tube pieces.
Bring to boil water add salt and cook the gnocchi.
Gnocchi are ready when they start to float.
Sautee the gnocchi with the porcini sauce.
Sprinkle with parsley and serve.

More Seafood than Spaghetti

Ingredients 4 pax
200gr spaghetti
500gr big size prawns
1kg mussels clean and remove the beard
500gr clams
60ml EVO oil
03nos garlic clove
1/2 teaspoon chili flakes
20ml dry white wine
20gr chopped parsley
Salt & Pepper
Devein the prawns without removing the shell, keep on the side.
Put clams in a bowl with a handful of rock salt and cover with cold water, this help the clams to loose the sand, drain the water wash the clams and keep it on the side.
Heat a wok pan over medium high heat. Add 20ml EVO oil and 01nos garlic clove. Add clams cover with a lid and cook till clams are fully open. Do the same for the mussels.
In a large pot, bring to a boil salted water. Add pasta, Cook until al dente, about 8-10 minutes.
Heat the last 20ml of EVO oil in a large saute pan. When almost smoking, add  garlic and prawns saute for about 3 to 4 minutes, being careful not to burn the garlic. Add wine, clams and mussels.
In a large pot, bring to a boil salted water. Add pasta, Cook until al dente, about 8-10 minutes.
Drain the pasta and saute with seafood sauce add chopped parsley.
Enjoy with a cold glass of Chardonnay or Prosecco
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4 Pastas 4 Sauces


50gr of each pasta

Champignon Mushroom sauce
250gr mushroom thinly sliced
01nos garlic clove chopped
10gr chopped parsley chopped
03nos tablespoons EVO oil
15ml  dry white wine
Salt & Pepper
Saute’ in a non stick pan with hot oil garlic cook it for 1-2 minutes than add the mushroom.
Cook for 5 minutes and add the wine.
Cook the mushroom till soft and add the parsley.
Boil Pappardelle pasta in salted water.
When al dente drain it and toss it in the mushroom sauce.
Serve hot.
Fresh tomato sauce.
100gr  tomato concasse’
01nos garlic clove
30ml EVO oil
Salt & Pepper
01-02 Basil leaves
10gr Grated parmesan cheese
Saute’ the garlic in hot EVO oil add the tomato and cook for 5-6 minutes.
Boil Rigatoni pasta in salted water.
When al dente drain it and toss it in the tomato sauce topped with parmesan cheese and basil leaves.
Serve hot.
Zucchini and Prawns
01nos sliced medium size zucchini
200gr Clean medium size prawns
02nos Garlic clove
10gr Thyme
10ml Dry white wine
30ml EVO oil
Salt & Pepper
Saute’ garlic in hot EVO oil add the zucchini and cook till almost done. Add the prawns and thyme. Saute’ for few minutes add the wine and season.
Boil Fusilli pasta in salted water.
When al dente drain it and toss it in the sauce.
Serve hot.
Walnut Pesto
30gr walnut pesto
02nos tablespoons hot water
Boil Linguine Pasta in salted water.
When al dente drain it and saute the Linguine with the pesto away from the stove…to make it creamy add 02 tablespoons of hot water and saute’ for few minutes.
Recipe for the walnut pesto is on the basic recipe page. Take a tablespoon of sauce from the total.

Melanzane alla Parmigiana

Ingredients for 2 pax 

02 medium size sliced eggplants
60gr sliced mozzarella cheese
30gr grated parmesan cheese
400gr chopped tomato canned
10gr fresh basil leaves + extra for garnish
01nos garlic clove
40ml oil to fry
10ml EVO oil
03nos tbsp flour
Salt & Pepper
For the tomato sauce 
Heat in pan the EVO when hot add garlic fry for few minutes and add chopped tomato canned.
Cook for 20 minutes when ready add the basil and keep it on the side.
For the eggplants.
Spread the flour on a tray add some salt and pepper and pass each sliced eggplants on it.
Bring the oil to fry to temperature, between 170C and 180C.
Fry eggplants few at the time.
Put a tablespoon of tomato sauce on a pyrex and start making layers of eggplants, mozzarella and parmesan cheese top it with tomato sauce  and make other 2 layers.
Finish with mozzarella and parmesan cheese.
Bake in the oven at 190C for 30 minutes.
Garnish with basil leaves.

Red Thai Vegetarian Curry

Ingredients for 4

200gr rice noodle
02nos cloves garlic minced
02cm grated ginger
01nos lemon grass crushed
30gr chopped shallots
20ml vegetable oil
10gr chopped coriander
30gr green onion chopped +10gr chopped for decoration
05nos kaffir leaves
02tbsp red thai curry paste
150gr baby corn diagonally cut into 2cm pieces
150gr peas snaps diagonally cut into 2cm pieces
100gr baby eggplants sliced in 1/4
180gr broccoli florets
350ml coconut cream
Salt & Pepper
Add oil to a hot saute’
Add to oil kaffir leaves and fry for a minute.
Add shallots, garlic, ginger and lemon grass.
Fry for few minutes and then add green onion.
Let sweat for 5 minutes.
Add curry paste.
Add vegetables and keep frying for few minutes.
Add coconut cream.
Let it simmer till vegetables are cooked but crunchy.
Adjust seasoning.
Cook rice noodles in salted boiling water till al dente.
Drain rice noodles and add it to the curry.
Saute’ till fully cooked.
Decorate with coriander and extra green onion.

Scented orange and coriander carrot soup

Ingredients for 4

800gr carrots sliced
30gr diamond shallots
03nos garlic cloves
01nos orange juice
1/2 orange zest
10gr coriander
01nos lemon grass
01nos teaspoon EVO oil
Vegetable stock or water
Salt & Pepper
Coriander leaves, almond flakes and flaxseed
Cook all the ingredients together till carrots are soft.
Remove orange zest and lemon grass.
Blend to a nice smooth cream.
Adjust seasoning.
Serve in a bowl and garnish.

Butternut squash gnocchi with lentils cream

Ingredients for 4

Basic recipes Butternut squash gnocchi

Lentils cream
150gr washed raw lentils
01nos chopped small red onion
02nos minced garlic cloves
05gr chopped rosemary
15ml EVO oil
30gr grated parmesan cheese
Vegetable stock
Salt & Pepper
Heat EVO in a pan.
Add onion, garlic and rosemary.
Let it sweat for few minutes.
Add lentils.
Cover with stock and let lentils to cook till soft.
Adjust seasoning
Let it cool down.
Keep 04nos tablespoons of lentils on the side for garnish
Blend till smooth.
Put few tablespoon of lentils cream on each plate.
Divide gnocchi on top of lentils cream.
Add a tablespoon of whole lentils( optional)
Sprinkle with parmesan cheese.

Risotto con zucca e salsiccia

Pumpkin and sausages risotto

Ingredients for 4 pax
160gr Arborio or Carnaroli rice
180gr sausage cut in 2cm pieces
220gr pumpkin brunoise
01nos small chopped red onion
02nos minced garlic cloves
20ml white wine
01nos tbsp EVO oil
Vegetable stock
Salt & pepper
To finish
04nos tbsp EVO oil
40gr grated parmesan cheese
05 gr chopped coriander and few leaves for garnish
In a pot heat EVO.
Add onion and garlic.
Let it sweat for few minutes.
Add rice and cook for few more minutes.
Soften with wine.
Let wine evaporate.
Add sausages and pumpkin.
Cook for few minutes.
Add vegetable stock enough to cover the rice.
Keep staring the rice and if need it add more stock.
When ready take the pot away from the heat and adjust seasoning.
Add parmesan cheese, coriander and EVO.
Plate and garnish each plate with coriander leaves and a tbsp of EVO.

Spaghetti alle vongole

Spaghetti with Clams

Ingredients 4 pax

200gr spaghetti
01kg clams
01nos minced garlic cloves
02nos tbsp EVO oil
10gr chopped parsley
1/2 teaspoon chili flakes
15ml dry white wine
Salt & Pepper
Wash clams under cold water few times.
In a hot skillet add EVO and garlic.
Fry few seconds.
Add clams and cover with a lid.
Deglaze with white wine.
Let evaporate.
When all the clams are open switch off the heat and keep it on the side.
Bring to boil salted water.
Add spaghetti and cook till al dente.
Drain spaghetti and keep few tbsp of cooking water on the side.
Toss spaghetti with clams add chili flakes and the water that we kept on the side.
Sprinkle with parsley and serve.

Penne integrali saltate ai carciofi

Whole Wheat Penne Pasta with Artichokes sauce

Ingredients 4 pax
200gr whole wheat penne pasta
06nos medium size artichoke heads thick julienne
02nos minced garlic cloves
10gr mint leaves julienne
03nos diamond shallots julienne
20m EVO oil
20gr grated parmesan cheese
Salt & Pepper
Heat 10ml EVO from the total.
Add garlic, shallots and fry for few seconds.
Add artichoke.
Saute’ till crunchy.
Adjust seasoning and add mint.
Bring to a boil salted water.
Add pasta to the water.
Cook till “al dente”.
Drain pasta but save few tbsp of water.
Saute’ pasta with artichoke if dry add water that you kept on the side.
Divide in 4 pasta plates.
Sprinkle Parmesan cheese and enjoy.

Red leaf and butter salad soup with amaranth


250gr butter salad washed and chopped
250gr red leaf salad washed and chopped
08nos diamond shallots ( if not available use 2 small size shallots)
10ml EVO oil
500ml Vegetable stock or water
Salt & pepper
100gr amaranth washed and boiled
Put in a pot salads, shallots and EVO.
Cook for few minutes.
Add vegetable stock or water.
Boil for 30 minutes.
When warm blend and add salt and pepper.
Serve with amaranth.
Asparagus and edamame soup

Asparagus and Edamame soup


01kg asparagus washed and chopped
300gr edamame seeds washed
08nos diamond shallots chopped (if not available use 03 small shallots)
03nos garlic cloves
15ml EVO oil
Salt & pepper
Vegetable stock or water
Put in a pan asparagus, edamame, shallots, garlic and EVO.
Cook for 5 minutes.
Add stock or water.
Adjust seasoning.
Boil till asparagus are soft.
Cool it down.
Blend till smooth.
Tomato and basil soup

Tomato and basil soup

600gr tomato washed and cut in 1/4
100gr chopped onions
02nos garlic cloves
20gr fresh basil
05ml EVO oil
200ml water or vegetable stock
Salt & pepper
In a pan put tomatoes, chopped onions, garlic, EVO, salt and pepper.
Bring it to a boil.
Add water or vegetable stock.
Cook till onions are soft.
Let it cool down.
Add basil to the soup and blend till smooth.

Mushroom soup with wild rice

Ingredients 4 pax

500gr mushrooms clean and sliced in 1/4
03nos garlic cloves
100gr minced onions
Vegetable stock to cover the mushrooms
10ml EVO oil
100gr boli wild rice
Salt & pepper
Put in a pot EVO, mushrooms, garlic and onions.
Cook it for few minutes.
Add vegetables stock or water and season.
Soft boil till mushrooms are soft.
Cool down.
Blend till smooth.
Serve with few tbsp of wild rice.

Buckwheat with prawns and zucchini

Ingredients 4 pax

200gr boiled buckwheat
150gr cleaned prawns
100gr thinly sliced zucchini
01nos minced garlic clove
15ml EVO oil
Salt & pepper
10gr chopped parsley
Heat a skillet.
Add EVO oil.
Add garlic and fry for few seconds.
Add zucchini and cook few more minutes.
When zucchini are almost ready add prawns.
Add buckwheat to sauce and saute for few more minutes.
Sprinkle with parsley and enjoy

Roasted tomatoes and red bell peppers soup

Ingredients 4 pax

530gr tomatoes washed and cut in 1/4
300gr red bell peppers washed and sliced
60gr peeled and sliced carrot
80gr onions cut in 1/4
02nos garlic cloves
15ml EVO oil
01nos teaspoon dry oregano
15gr thyme leaves
Salt & pepper
80gr boiled quinoa
Preheat oven at 180C.
Put all the vegetables on an oven tray.
Sprinkle with salt, pepper and oregano.
Drizzle with EVO.
Bake for 30 minutes.
Let it cool down.
Blend till smooth.
Add some water if to thick.
Serve with red quinoa.
Sprinkle thyme leaves.

Dairy free saffron and peas spaghetti

Ingredients 4 pax

200gr spaghetti
200gr peas
50gr minced shallots
02gr saffron
200ml dairy free cream
05ml EVO oil
Salt & pepper
Heat EVO in a skillet.
Add shallots and saute for few seconds.
Add peas and cook for 10-15 minutes.
Add cream and saffron.
Cook till peas are fully cooked.
Adjust seasoning.
Keep it aside till pasta is ready.
Bring to a boil salted water in a large pot.
Cook spaghetti till al dente.
Drain from water.
Toss pasta in the sauce.
Garnish with fresh basil leaves


Udon noodles soup

Ingredients 4pax
200gr Udon noodles
04nos chicken drumsticks
20gr diamond shallots
03nos small carrots sliced on an angle
04nos boiled eggs sliced in half
100gr sliced baby corn
100gr sliced pea snaps
02nos anise star
04nos cloves
50gr miso paste
Water to cover
Salt & pepper
Coriander leaves to garnish
40gr sliced scallions to garnish
Prepare chicken stock by adding to boiling water: chicken drumsticks, diamond shallots sliced in half, anise star, cloves, miso paste and carrots.
Reduce heat and let it cook for 20 minutes.
Add baby corn, peas snaps, Udon noodles and  finish cooking for another 10-15 minutes till noodles are fully cooked.
Divide in 4 soup plates.
Garnish with egg, scallions and coriander leaves.