The Mediterranean diet with its appetising mix of flavours, colours and textures continues to have success as the western world's favourite way of cooking. Fine food from Italy is doubly appealing, as its pasta, tomatoes, olive oil, legumes and vinegar are the ideal basis for the healthy modern diet. Both age-old techniques and innovation have been employed to bring all the goodness of the Italian countryside to the consumer's table in the products you are about to view. We are proud to present to you our best-kept secret.

Gnocchi with Prawns
November 2nd, 2010

serves 4

10 raw King prawn tails

1 tablespoon butter

1 tablespoon cognac or brandy

2 tablespoons cream

small handfull chopped parsley

Tomato sauce

400g tin chopped tomatoes

1/4 cup olive oil

1 small onion finely chopped

3 cloves garlic, crushed

1/4 cup dry white wine

small pinch of smoked paprika

1 tablespoon  baby capers

1 punnet ready-made Campagna gnocchi

- Place a pot of salted water on to boil for your gnocchi

- Heat the 1/4 cup olive oil in a large frying pan and cook the onions until they are soft and glassy

- Add the garlic, cook gently for a minute or so and add the white wine

- Allow the wine to reduce completely and add the chopped tomatoes, smoked paprika, capers and seasoning

- Simmer the tomato sauce for 15-20 minutes

- Add the cream and stir through, remove from the heat and cover with a lid or large dinner plate

- In another frying pan, heat your remaining oil and butter and flash fry your prawn tails on a high heat,  until they turn a coral pink

- Add the cognac and allow to reduce, remove from the heat and set aside

- By now your pot of water is boiling, add the gnocchi. You will know once they are done, when they float up to the surface of the water.

- Scoop up the gnocchi with a slotted spoon and add to the tomato sauce, along with the prawns and parsley

- Gently combine and serve immediately in pasta bowls, garnished with some fried sage leaves

for garnish (*optional)

Radicchio Risotto
October 18th, 2010

serves 6

1,5 litres chicken stock

500g radicchio, leaves separated, washed and cut into thin strips

1 large onion, finely chopped

2 tablespoons olive oil

60g butter

2 cups arborio rice

1/2 cup dry white wine

salt and freshly ground black pepper

50g cold butter, cut into blocks

100g freshly grated Parmesan

- Place the chicken stock in a small pot and bring to just boiling point, turn off the heat

- In a heavy based saucepan, heat the olive oil and 60g of butter, add the onion and cook until soft

- Add the arborio rice, stir thoroughly to coat the grains with the oil and butter

- Add the radicchio and wine, turn the heat up a little and allow the wine to reduce to three quarters in volume

- Add a ladleful of hot stock to the rice and stir until all the liquid has been absorbed

- Repeat this process, a ladleful at a time until all the stock has been absorbed by the rice

- The rice should be cooked, but not soft, there must still be a little texture to it and the consistency must be slightly      runny and not stodgy

- Remove from the heat, add the cold butter and parmesan, mix through thoroughly and season with salt and pepper

- Serve immediately in bowls with a small drizzle of extra virgin olive oil and parmesan shavings

Stroganoff Tagliatelle
October 14th, 2010

serves 6

600g beef sirloin, trimmed of fat

3 tablespoons olive oil

3 tablespoons butter

2 cloves garlic, crushed

1/4 cup dry white wine

1 onion finely sliced

500g portabello mushrooms, sliced

1 tablespoon fresh thyme

2 tablespoons tomato paste

1 teaspoon of English Mustard powder

190ml fresh cream

500g tagliatelle pasta

salt and freshly ground black pepper

extra virgin olive oil

handful  chopped fresh parsley

- Place a large pot of salted water on to boil

- Cut steak into long, thin strips

- Heat a large, heavy based pan on high, add a little olive oil and batch-fry the steak strips until brown

- Set steak strips aside, cover until needed

- Add a little of the butter and olive oil to the steak pan, along with the garlic and onions, cook until onions are soft

- Add the mushrooms and thyme, cook for a couple of minutes

- Add the tomato paste, wine and mustard powder. Turn the heat up and allow the wine to reduce to half its volume

- Cook the pasta according to packet instructions

- Return the steak strips to the pan, turn the heat down and add the cream

- Allow the cream to just cook through, check for seasoning

- By now the pasta has cooked, drain and add a little of the butter to the pasta

- Serve the pasta in warm bowls, topped with the stroganoff, fresh parsley and a drizzle of olive oil

< Older Entries