Recipes & Tips
Tips on how to cook dried pasta
Pasta is Italian’s favourite fast ‘ready’ meal. All you need to do is cook it in boiling water and add it to a sauce, whether you cook your sauce from scratch or find it ready-made in our Market.
Good quality pasta takes a little longer to cook, but you will be rewarded with its great flavour and texture. Your attention in cooking this great product is crucial. The average serving of pasta per person is 100g (3 ½ ounces) an average size pack has five servings.
For perfect cooking:
- Boil water in a large pot
- Add 1 to 3 tablespoons of salt
- Don’t add oil to water - it is a pointless myth
- Pour pasta in boiling water (1 quart of water per 100g of pasta more or less)
- Keep stirring so that it doesn’t stick
- Cook for the suggested time on pack, but our suggestion is to always try one before draining, you want to cook it ‘al dente’. Dente means “tooth” in Italian, it suggests that the texture must be firm and have a bite to it. After you cook pasta regularly, you will just know when it is ready.
- Drain and add to sauce immediately and stir together
- Eat straight away
Spaghetti alla Carbonara
One of Italy’s most traditional pasta dishes, originally from Rome but a staple for Italian homes across the country. An easy quick recipe to fix a delicious last minute meal with little effort. The pancetta can be substituted with crunchy roasted veggies to make the dish vegetarian.
(Recipe for 4)
Ingredients
1 pound Spaghetti
For the Carbonara sauce:
4 Eggs
½ pound Pancetta or Bacon, diced
1 tbs Butter
1/2 cup Parmiggiano Reggiano Cheese, grated
1 Garlic Clove, peeled
Salt and Pepper
Utensils needed
Large Bowl
Large pot
Pan
Large Strainer
Method
Fill the large pot with water and bring to boil.
In the mean while, peel the garlic clove and dice the pancetta. Place both ingredients on the pan at medium heat. Cook until the pancetta gets crunchy. In the bowl lightly beat 2 whole eggs, 2 yolks, butter, half the Parmigiano Reggiano cheese, salt and pepper.
Cook pasta in salted boiling water, according to recommended cooking time written on the box.
When pasta is Al-Dente cooked, drain and transfer directly into the large bowl, adding the crispy pancetta. Mix well and fast, so that the egg does not scramble, but evenly covers all the spaghetti with a creamy texture.
Place pasta in individual serving bowls and garnish with the remaining Parmigiano Reggiano Cheese.
Buon apettito!
Pasta Salsiccia
Bean and Fresh Corn Minestrone
This is a classic summer soup recipe from the region Friuli Venezia Giulia in the northeast of Italy.
Yield: serves 6
Prep time: 15 minutes
Cooking time: 90 minutes
Ingredients
Dry beans, ½ jar (about 8 ounces) – Lima Beans by Mariangela Prunotto (fresh beans can also be used when available)
Dry Bay Leaf – 1 teaspoon – Alloro by Segreti di Sicilia
White onion, 1 large
Garlic, 2 cloves peeled and minced
Celery, 2 stalks diced
Carrot, 1 large diced
Bacon, 3 ounces diced (optional)
Fresh corn, 3 cobs
Potato, 1 diced
Parmiggiano Reggiano cheese, 3 ounces
Parmiggiano Reggiano rinds (optional)
Extra virgin olive oil, a few table spoons to garnish
Salt and pepper to taste
Utensils Needed
Large pot, strainer, large bowl
Method
Fill the large pot with water and bring to boil, add dry beans and bay leaf, cook for about 50 minutes or until beans are cooked through. Once cooked strain the beans putting a large bowl under the strainer to collect all the cooking water – this is where all the depth and taste of the soup comes from!
In the same pot, over medium heat start your ‘soffritto’. Add a splash of Extra Virgin Olive oil (or other oil if preferred), garlic, celery, onion, carrot and bacon (optional). Stir and cook until brown, then add potatoes, bean water and parmiggiano reggiano cheese rinds (optional). Add at least two teaspoons salt and one of black pepper (or more depending on personal preference). Let the soup cook through about 30 to 40 minutes or until the potatoes are soft. Shave the corn kernels off the cob using a knife. After about 15 minutes of cooking add the cooked beans and the fresh corn. Serve with some freshly grated parmiggiano reggiano cheese and a drizzle of extra virgin olive oil. Delicious served hot and cold.
Mediterranean Chickpea Spread
This is a great easy and nutritious recipe, enjoy over bread or as a dip with raw vegetables (carrots, fennel, celery). Chickpeas are a very balanced food, completely free of cholesterol, rich in essential nutrients: they have twice the protein of cereals, are a good source of vitamins (especially B group and PP), minerals (calcium, potassium, phosphorus and iron) and contain starch and fiber.
Yeald: serves 4
Prep time: 10 minutes
Cooking time: 50 minutes
Ingredients
Dried chickpeas, 1 jar (about 1 pound) Ceci by Mariangela Prunotto
Fresh Parsley, 2 tablespoons chopped
Lemon, juice of half
Garlic, 1 clove peeled
Cumin, ½ teaspoon
Salt and black pepper, to taste
Utensils Needed
Electric blender, big pot
Method
Cook the chickpeas in boiling water for about 50 minutes or until soft. In a blender mix the chickpeas with all other ingredients. Serve on bread, crackers, or as a dip in a bowl.
Summer Tomato Soup
This is a very quick and simple recipe, great as a starter to a dinner or as a light and healthy lunch.
Yield: serves 2
Prep time: 10 minutes
Cooking time: none
Ingredients
Red tomatoes, 1 jar (12 ounces) Whole Red Datterino by Così Com’è
Red onion, 1 small chopped
Garlic, 1 clove peeled
Fresh basil, ½ bunch
Chili flakes, 1 teaspoon
Extra virgin olive oil, 4 tablespoons
Sea Salt and Black Pepper, to taste
Utensils needed
Blender, strainer
Method
Blend all ingredients together but keep a few small basil leaves and a tablespoon of extra virgin olive oil to garnish your dish. For a smoother result pass your soup through a strainer. Serve chilled with a slice of warm and crispy bread on the side.
Cantalopue, Feta and Pesto Salad
We all know pesto is perfect on pasta and as a spread on sandwiches. This is an alternative, a great summery fresh and easy to make recipe.
Yield: serves 4
Prep time: 10 minutes
Cooking time: none
Ingredients
Pesto, 3 tablespoons – Pesto by Roi
Cantaloupe, 1 whole diced
Feta cheese, ½ pound diced
Toasted pine nuts, 2 tablespoons
Black small olives, 3 tablespoons – Olive taggiasche denocciolate by Roi
Extra virgin Olive Oil, 2 tablespoons – Roi Mosto Extra Virgin Olive Oil by Roi
Fresh basil, ½ bunch torn
Fresh mint, ½ bunch chopped
Method
Mix all ingredients together in a bowl and serve chilled. Tear the basil with your hands and don’t chop with a knife, the metal oxidizes it very quickly and will make it turn dark brown.
Saffron Risotto
A classic northern Italian recipe, an easy and extremely luxurious dish. The saffron is so special and unique you don’t need anything else, just a dish that exalts its purity. A few tips for making the perfect risotto are to have enough broth, to keep the rice moist throughout the cooking time, and to always keep an eye on it and stir frequently.
Yield: serves 4
Prep time: 5 minutes
Cooking time: 25 minutes
Ingredients
Butter, 7 tablespoons / 3.5 ounces
White onion, 1 diced
Carnaroli Rice, 1 jar (12 ounces) Carnaroli by Riso Buono
White wine, ½ cup
Broth, hot 1 quart
Parmiggiano Regginao cheese, 4 ounces grated
Saffron threads, 1 teaspoon Zafferano Pistilis by Morelli
Utensils needed
Large pot with medium depth (6”)
Method
Melt half the butter in the pot at a medium-high heat. Add the onion and keep stirring, after a minute, add the rice and toast being sure not to burn the rice. Once butter is absorbed, add the wine stirring frequently. Add broth ½ cup at a time, once absorbed, add more broth, and keep stirring until the rice is cooked through. Mix your saffron in the last ½ cup of broth and let dissolve before adding to the rice. Once your last ½ cup of broth is absorbed, turn the flame off and add the butter and cheese, cover and set aside for a few minutes before serving. Serve hot and by itself – to richen the dish you can garnish with edible flowers.
Creamy Polenta and Wild Mushroom Sauce
A comforting northern Italian traditional recipe. Polenta is very similar to grits; the main difference is the variety of corn used (Flint versus Dent) and how the meal is grinded. Polenta is coarser and has a more toothsome texture.
Yield: serves 4
Prep time: 10 minutes
Cooking time: 25 minutes
Ingredients
For the Polenta
Butter, 7 tablespoons / 3 ½ ounces
Broth, hot 1 quart
Sea salt, 2 teaspoons
Parmiggiano Regginao cheese, 4 ounces grated
Polenta corn flour, 1 jar (1 pounds) Polenta by Mariangela Prunotto
For the wild mushroom sauce
White onion, 1 diced
White wine, 2 tablespoons
Wild mushrooms, 1 jar Wild Mushrooms by Mariangela Prunotto
Fresh Thyme, 2 tablespoons chopped
Salt and black pepper, to taste
Utensils needed
Pot and pan, whisk
Method
Bring the broth to boil in a pot, add sea salt. Gradually whisk in the polenta flour, reduce the heat to low and cook for about 15 minutes or until mixture thickens and the polenta is cooked through. Stir frequently. In a separate pan, while cooking the polenta, melt a third of the butter and add onion. Once the butter is absorbed, add a splash of white wine. Once evaporated add your mushrooms (can leave them whole or chop them). Add thyme, salt and pepper. When the polenta is cooked add the remaining butter and cheese, stir well. Serve a ladle of polenta with some mushroom sauce over the top.
Cornbread Recipe
Yield: 8 servings
Prep time: 10 minutes
Cooking time: 25 minutes
Ingredients
All purpose flour, 6 tablespoons
Cane sugar, 2 tablespoons
Sea salt, ½ Tablespoon
Baking Powder, 1 ½ Tablespoon
Cornmeal, 1 pound (1 jar) Farina di Mais by Mariangela Prunotto
Unsalted Butter, 2 ounces
Whole Eggs, 2 small
Buttermilk, 1 ½ Cups
Whole Milk, ¾ Cups
Lard or Bacon Grease, 1 ½ Tablespoons
Utensils needed
Cast iron skillet or baking dish
Method
Heat iron skillet or baking dish in a 350 F degree oven along with the lard or bacon grease. Sift together dry ingredients and blend the butter into this mixture by hand. Mix wet ingredients and add dry ingredients and mix well. Carefully remove hot pan from oven making sure fat coats the insides well. Add hot grease to batter, mix and then pour back into the baking dish and bake in oven 20-25 minutes.
Olive Crispy Focaccia
Focaccia is an Italian flat bread that comes in many variations throughout the country. Try this easy traditional recipe from the northwestern region Liguria. All you need is a little time plan to make it when you are at home for a few hours, like on a Sunday afternoon. We choose to use a whole grain unrefined, unenriched and unbleached flour, stone ground made from only Italian wheat. Whole flours are rich in nutrients and taste and will make a darker and more flavorful bread.
Yield: Makes a large tray
Prep time: 15 minutes
Cooking and leavening time: 3 hours
Ingredients
Mother yeast, 1 ounce (2 tablespoons) - Lievito Madre by Molino Rossetto
Whole flour, 1 pack (1 kg)- Petra 3 by Molino Quaglia
Luke warm water, 2 ½ cups
Sea salt, 2 tablespoons – Sale di Cervia by Parco della Salina di Cervia
Sugar, 1 tablespoon
De pitted Olives, ½ jar Olive Taggiasche denocciolate by Roi
Extra virgin olive oil, 9 tablespoons– Roi Mosto by Roi
Utensils Needed
Oven, oven tray, electric mixer or bowl, tea towel, rimmed baking sheet
Method
Place all ingredients but the olives and oil in the electric mixer or in a bowl and mix or knead until smooth and uniform. Add 4 tablespoons of oil and mix. Cover the bowl with a damp clean tea towel and let sit for about 2 hours, or until the dough has roughly doubled. Preheat oven to 375 F. Grease the tray with a little oil (1 tablespoon). Now knead lightly and gently press into the baking tray, flatten to fill whole tray and obtain a sheet no higher than 1 inch. If the dough is too sticky use some flour on your hands. Spread the olives on the whole surface and drizzle the remaining 4 tablespoons of oil. Bake for about 30 to 40 minutes, until the crust looks crispy and light brown.
Enjoy with some of Bellina’s delicious spreads, cheeses and salumi (cured meats).
Rustic Rosemary Wholegrain Bread Recipe
Making bread from scratch at home might seem like a big commitment, but it is actually a very simple enjoyable and inexpensive process. All you need is some time, plan to make it when you are at home for a few hours, like on a Sunday afternoon. Impress your guests with this amazing comforting recipe. We choose to use a whole grain unrefined, unenriched and unbleached flour, stone ground made from only Italian wheat. Whole flours are rich in nutrients and taste and will make a darker and more flavorful bread.
Yield: Makes a large loaf
Prep time: 15 minutes
Cooking and proofing time: 3 ½ hours
Ingredients
Mother yeast, 1 ounce (2 tablespoons) - Lievito Madre by Molino Rossetto
Whole flour, 1 pack (1 kg)- Petra 9 by Molino Quaglia
Luke warm water, 2 ½ cups
Sea salt, 2 tablespoons – Sale di Cervia by Parco della Salina di Cervia
Sugar, 1 tablespoon
Rosemary, 1 tablespoon Rosmarino by Segreti di Sicilia
Extra virgin olive oil, 1 tablespoon to grease pan (can use other oil if preferred)
Utensils Needed
Oven, loaf pan, electric mixer or bowl, tea towel
Method
Place all ingredients but the rosemary and oil in the electric mixer or in a bowl and mix or kneed until smooth and uniform. Cover the bowl with a damp clean tea towel and let sit for about 2 hours, or until the dough has roughly doubled. Now add the rosemary and knead lightly and shape into a loaf. If the dough is too sticky use some flour on your hands. Grease the loaf pan with a little oil and place the loaf in it. Place the pan in the oven and let rest for about 20 minutes, if you have a gas oven with a pilot or a bread proofing setting it will make your loaf raise even more. After 20 minutes turn the oven on at 375 F and bake for about 50 minutes to 1 hour, until the crust looks crispy and light brown.
Enjoy with some of Bellina’s delicious spreads, cheeses and salumi (cured meats).
Penne all'Amatriciana
This is one of Italy’s staple pasta sauces. Easy, quick, spicy and comforting.
Yield: serves 5
Prep time: 10 minutes
Cooking time: 25 minutes
Ingredients
Garlic peeled, 1 clove
Yellow onion, 1 diced
Chili pepper flakes, 1 tablespoon
White wine, a splash
Pancetta or bacon, ½ pound diced
1 jar cherry tomato sauce (23 ounce) - Bottle Cherry Tomatoes Sauce by Segreti di Sicilia
Penne dried pasta, one pack 500g Penne Matt by Felicetti
Sea salt, 2 table spoons
Fresh basil, about 10 leaves
Extra virgin olive oil, 3 tablespoons
Parmiggiano Reggiano cheese, 3 ounces grated
Utensils Needed
A large pot and a shallow pan.
Method
Fill the large pot with water and bring to boil. In the meantime, heat the pan and add one tablespoon extra virgin olive oil (or other oil if preferred). On a medium to high heat add garlic, chili flakes and onion, stir and when it starts to brown add the splash of wine (or water). Once the liquid evaporates add the pancetta, when it is cooked through add the cherry tomato sauce, add 1 large pinch of salt, lower the flame and let simmer. At this point the water in the pot should be boiling, add the remaining sea salt to the water. Cook the pasta in the boiling water for the suggested time on box. Stir occasionally so that it does not stick. The pasta should be still firm and ‘al dente’ when ready – try one! Drain the pasta in a colander and then add the pasta directly to the pan with sauce and toss for a minute or so. Serve with some torn fresh basil, a drizzle of extra virgin olive oil and grated parmiggiano reggiano cheese.
Summer Black Rice Salad
This variety of black rice has an intense aroma and is rich in iron and silicon, very important for its antioxidant properties. Can be used in many different preparations, or just as a side. Here is a recipe for a great, cold, summer rice salad, something Italian’s love as a side or as a healthy meal.
Yield: serves 5
Prep time: 10 minutes
Cooking time: 35 minutes
Ingredients
Artemide Rice, 1 jar (12 ounces) Artemide by Riso Buono
Mozzarella cheese, 12 ounces
Fresh tomatoes, 4 diced
Salted Capers, 2 tablespoons Capers in sea salt by Segreti di Sicilia
Depitted olives, 3 tablespoons Olive Taggiasche denocciolate by Roi
Fresh basil, one bunch
Fresh prawns, 10 cleaned
Extra Virgin Olive Oil, 4 tablespoons Il Sincero by Viola
Sea Salt and Black Pepper, to taste
Utensils needed
Large pot, pan and bowl
Method
Cook the rice in boiling salted water for about 35 minutes, taste to determine when it is ready. Slice the prawns is smaller pieces, in a pan heat 1 tablespoon Extra Virgin Olive Oil and cook prawns for about 3 minutes, stirring so that they cook through. In a separate bowl prepare your dressing: mix all other ingredients, then add the cooked prawns. Once rice is ready set aside to cool for about ten minutes, then add to the bowl to all other ingredients. Serve cold.
Anchovy Tips
Anchovies are very common in the Mediterranean food culture as they are plentiful and typically inexpensive. They are consumed fresh or preserved in oil or salt. Thanks to their meatiness and richness in flavor they work perfectly to enhance dishes and sauces.
Here are some cooking tips on how to enjoy our delicious Filetti di Alici Sott'Olio – Delfino or for an even more sophisticated touch our Anchovy Fillets in Olive Oil with Truffle - Tartuflanghe
Pane, burro e acciughe
A classic all over Italy – a slice of toasted bread, a good quality creamy butter and an anchovy, perfect party finger food.
Salsa verde
Traditional sauce from the Piemonte region great to jazz up meat, fish and roasted vegetables or on sandwiches and as a dip. Ingredients: one large bunch fresh parsley, one clove peeled garlic, two tablespoons capers, three anchovy fillets, one tablespoon mustard, four tablespoons extra virgin olive oil, one tablespoon red wine vinegar, sea salt, freshly ground black pepper. Blend everything together until smooth.
Caprese Salad
A very simple salad: sliced fresh mozzarella cheese, sliced ripe heirloom tomatoes, anchovy filets, fresh torn basil leaves, sea salt, black pepper, and extra virgin olive oil.
Bagna Cauda
Literally translates to ‘hot bath’, this very traditional dish from the Piemonte region is a dipping sauce for raw and cooked vegetables. Blend 4 cups extra virgin olive oil, 12 anchovy fillets, 6 chopped garlic cloves, 6 tablespoons room temperature butter. Then transfer mixture in a saucepan and heat at a medium flame. Season with salt and black pepper. Place in the middle of the table in a fondue dish, or flame proof casserole and keep heated with a burner or candle. Serve with whichever raw and cooked vegetables you wish, and enjoy at a table filled with family and friends.
Capers Tips
These capers are cultivated in the island of Pantelleria and preserved in artisanal sea salt from Trapani. They have an intense aromatic taste, high content of vitamins A, C, and B. Capers are the unopened flower buds of a Mediterranean bush. A great ingredient that brings sour-salty flavors in dishes, especially in sauces, fish recipes. Salt-packed capers are known for being less onion / radish aromas and more floral with notes of violets and raspberries.
Salsa verde
Traditional sauce from the Piemonte region great to jazz up meat fish and roasted vegetables or on sandwiches and as a dip. Ingredients: one large bunch fresh parsley, one clove peeled garlic, two tablespoons capers, three anchovy fillets, one tablespoon mustard, four table spoons extra virgin olive oil, one tablespoon red wine vinegar, sea salt, freshly ground black pepper. Blend everything together until smooth.
Fish Marinade
Mix capers, sundried or fresh tomatoes, finely chopped garlic, black olives, extra virgin olive oil and basil. Rub mixture onto fish fillet, wrap with tin foil and bake for 15 to 20 minutes. Serve with potatoes or steamed rice or salad.
Leftover roast salad
This is a great way to finish up left over meat from your roast. Boil some potatoes until cooked through, set aside and let cool down. In a large bowl mix shredded left over meat, fresh diced tomatoes, capers, olives, pickles, fresh parsley, fresh basil, fresh mint and finely sliced red onion. Add the sliced cool potatoes and season with extra virgin olive oil, sea salt and black pepper. This makes a great summer salad.
Cantaloupe and feta salad
This recipe celebrates the peak of cantaloupe season!
Fresh, Mediterranean and incredibly easy to make.
Yield: serves 4
Prep time: 10 minutes
Cooking time: none
Ingredients:
- Cantaloupe, 1 whole diced
- Feta cheese, ½ pound
- Toasted pine nuts, 2 tablespoons
- Black taggiasca olives, 3 tablespoons
- Extra virgin Olive Oil, 2 tablespoons
- Fresh basil, ½ bunch torn
- Salt and pepper to taste
Method:
Scrape seeds out of the cantaloupe, dice and mix with all other ingredients in a bowl. Crumble the feta with your hands, the texture will be more pleasant. Tear the basil with your hands and don’t chop with a knife, the metal oxidizes it very quickly and will make it turn dark brown. Serve chilled with a glass of crisp white wine.
Buon Appetito!