Recipes

Gnocchetti Sardi with Cuttlefish and Courgette

Ingredients

400 g Gnocchetti Sardi
250 g fresh cuttlefish
300 g firm courgettes
60 g extra-virgin olive oil
(of an intense, fruity variety)
50 g onion, chopped
2 cloves garlic
5 g chopped parsley
salt, ground chilli pepper

Directions

1. Clean the cuttlefish and cut into thin strips.
2. Chop the courgette into half moons about 3 mm thick, after scooping out the seeds.
3. Heat half the olive oil in a large frying pan and brown the onion and garlic. Add the cuttlefish and cook until they take on a deep golden colour.
4. Add the courgette and cook until done.
5. Add salt, the chilli pepper and...


Orange polenta cake

Ingredients:

  • 250g unsalted butter
  • 250g golden caster sugar
  • ...


Polenta Triangles

Ingredients:

  • 4 c. milk
  • 1 c. water
  • ¼ tsp. each salt and pepper
  • 1½ c. yellow cornmeal
  • ½ c. each grated Parmesan and shredded Italian blend cheese
  • 3 tbsp. Chopped fresh parsley
  • 1 tbsp. chopped fresh rosemary

Directions:

  1. Coat a 15 1/2 x 10 1/2-in. rimmed baking pan with nonstick spray.
  2. Heat milk, water, salt and pepper in a large saucepan over medium-high heat until simmering. Whisk in cornmeal and cook, whisking constantly,...


Creamy Polenta with Spinach

Ingredients:

Directions:

  1. Cook the polenta according to pack instructions.
  2. When the...


Tortellaci with Ricotta and Spinach with Brussel Sprouts in Bechamel

Ingredients

500 g Tortellacci with ricotta and spinach
150 g Brussel sprouts
500 ml milk
30 g butter
30 g flour
50 g Philadelphia cheese
30 g grated Parmigiano Reggiano
Extra-virgin olive oil, salt
Pepper, chilli pepper

Directions

  1. Clean and trim the Brussel sprouts and boil them in water.
  2. When cooked, cut them into segments and brown them quickly in a frying pan in a little olive oil; season with salt and pepper.
  3. Meanwhile, make a fairly liquid bechamel with the milk, butter and flour and add to the Brussel sprouts.
  4. Cook the...