Logo

Recipes


TAGLLATELLE BOLOGNESE
1 table spoon olive oil
1 small onion finely chopped
1 carrot grated
1 celery chopped
2 garlic cloves crashed
500 gr lean beef chop meat
1 can crashed tomatoes
1 cup thick Italian tomatoes
1 cup chicken stokes
½ cup white wine
½ teaspoon oregano and nutmeg

COOKING INSTRUCTION - 1 hr 30 min
SAUCE: Heat the olive oil, in heavy–based sauce pan over medium heat, add onion, carrot, celery, garlic, sauté for 3 minutes or tender. Add meat stir for 5 minutes or until brown add tomatoes crushed, paste, chicken stokes, oregano, nutmeg salt pepper and mix well
Bring to boil and reduce the heat to slow for 35 minutes until the sauce thickens
Drain the tagliatelle add the sauce, top with parmesan and black pepper
Drain, toss pasta with sauce and serve
Buon Appetito!



SPAGHETTI CARBONARA
1 table spoon olive oil
200 gr bacon chopped
2 garlic clove
½ cup of cream
3 eggs yoke only
½ cup of parmesan
Salt, pepper

COOKING INSTRUCTION - 30 min
In Large sauce pan heat oil high heat. Add beacon cook for 5 minutes or until crisp, add splash wine, garlic stir for 1 minutes and remove from the heat. Wisk cream, eggs yolk, add 1/2 cup parmesan and season with salt and pepper
Drain, toss pasta with bacon first and eggs sauce and serve
Buon Appetito!



LINGUINE MARINARA SWORDFISH
1 table spoon of oil
1 medium onion finely chopped
2 garlic cloves crushed
2 table spoons paste
½ cup of wine
1 Jar Paolo’s gourmet pesce spada (swordfish)
Marinara mix Paolo gourmets
1 table spoon oregano and basil leaf, salt and pepper

COOKING INSTRUCTION - 40 min
Heat oil in sauce pan over medium heat, add onion sauté for 5 minutes. Stir occasionally until light and golden
Add tomatoes paste, continue stir for 1 minutes add tomatoes crushed white wine. Bring to Boil and reduce to low
Simmer 20 minutes or until the sauce thickened, add Paolo’s marinara sauce oregano salt and pepper > increase the heat to medium and cook for 5 minutes
Drain, toss pasta with sauce and serve
Buon Appetito!



PENNE SPINACH ALMOND PESTO
1 bag spinach
2 garlic cloves crushed
1 table spoon of almond toasted and chopped
1 table spoon of olive oil
½ cup of ricotta crumbled
½ cup parmesan

COOKING INSTRUCTION - 1 hr
Blanch the spinach in a large pan lightly salted for 5 minutes or spinach are wilted. Drain the spinach sneeze as much liquid and chop them
Food processors place garlic, almond, oil, ricotta and the parmesan cheese, season with salt > blend Dain, toss pasta with sauce and serve
Buon Appetito!



STROZZAPRETI MUSHROOM ZUCCHINI ABNS ARTCHOKES
Few dried porcini mushroom
1 zucchini grated
6 marinated artichoke heart quartered
8 oz. Heavy cream
½ cup parmesan
1 table spoon virgin oil
Parsley leaf, to garnish

COOKING INSTRUCTION - 45 min
Porcini mushroom in water to regenerate, when they are ready chop. Take a frypan with oil ad porcini high heat for 2 minutes, add zucchini stir for 1 minutes until softened, add artichokes and cream, stir for 2 minutes more
Drain, toss pasta with sauce and serve
Buon Appetito!



MEZZI PACCHERI WITH SHRIMP
3 table spoon virgin oil
2 cloves of garlic
1 cup cherry tomatoes
8 shrimps in the shell
½ cup reserved cooking water

COOKING INSTRUCTION - 40 min
Heat the sauce pan with olive oil and add the garlic sauté’ until soft. Don’t burn it. Add shrimp heat low after few minutes add wine, add tomatoes and cook for 8 minutes to low heat to reduce
Drain, toss pasta with sauce and serve
Buon Appetito!



SCIALIATELLI WITH CLAMS
2 pound of clams
2 garlic cloves
6 table spoon vergine olive oil
Hot pepper, salt

COOKING INSTRUCTION - 35 min
Large fryer pan sauté garlic with olive oil until brown add red hot pepper add the washed clams, cover and scam until the clams open > do not over cook the clams
Drain, toss pasta with sauce and serve
Buon Appetito!



RIGATONI AMATRICIANA
½ onion thin sliced
10 oz. of Italian pancetta or pig checks
1 jar paolo’s gourmets basilica sauce
½ cup pecorino cheese
Salt pepper to ta taste

COOKING INSTRUCTION - 1 hr
Frying pan sauté’ onions with oil until almost caramelized, then add pancetta or pig cheeks, stirring for 3 minutes, add Paolos gourmet tomatoes sauce simmer for 2 minutes
Drain, toss pasta with sauce and serve
Buon Appetito!



PACCHERI ONDULATI WITH CHICKEN AND SAFFARON CREAM
1 pound of chicken thigh with skin and bones
2 table spoon olive oil
2 chopped white onions
6 garlic cloves
2 cup white wine
1 tea spoon of saffron
2 cup of chicken broth
1 cup heavy cream
2 table spoon of lemon juice
Few leaf of fresh basil

COOKING INSTRUCTION - 1 hr 30 min
Sprinkles chicken with salt and pepper, heat oil in a large skillet over medium high heat, add the chicken skin down side cook until golden approx. 10 minutes. Add wine and saffron bring to boil until the liquid has thickened reduced by half. Add 2 cup of chicken broth and cook low heat for 30 minutes. Transfer the chicken when tender to plate to cool
Keep the broth and clean the chicken from bones. Cut chicken I small pieces and set in the bowl a side. The juice from the left over chicken stir medium heat add cream and more if necessary and the clean chicken form the bowl. Cook fro 3 minute medium heat
Drain, toss pasta with sauce and serve
Buon Appetito!



FUSILLI WITH SPINACH AND BREAD CRUMB
¾ bread crumb
grated zest lemon
2 garlic cloves
1/3 cup chopped flat leaf
1 bag fresh spinach
1 pack sour cream

COOKING INSTRUCTION - 1 hr 30 min
Pre hit the grill to medium heat. Spread the brad crumb ona baking pan tray, grill bread curb stirring halfway for 3 minutes until toasted. Transfer to a bowl and cool slightly add lemon zest garlic parsley salt and ground pepper. Stir the spinach add the sour cream and the bread crumb toss until well coated
Drain, toss pasta with sauce and serve
Buon Appetito!