We have made homemade gnocchi twice recently. The first time we were left to our own devices, the whole process took about two hours and the gnocchi that resulted – while gratefully gobbled by hungry feasters – was a little floury and dense. The second time we made it with Guida, our Italian neighbour, professional [...]
Posts Tagged ‘Nudo’
Tricolore gnocchi with mixed wild mushrooms and orange zest
Posted in Pasta recipes, tagged color, gnocchi, Italy, mushrooms, Nudo, orange, plain, recipe, sauce, spinach, sundried tomato, three, tricolore, wild, zest on May 11, 2012 | 5 Comments »
Onion and sapa tart
Posted in Primo piatto recipes, tagged balsamic, cathy rogers, Nudo, onion, recipe, sapa, tart, thyme, vinegar on April 24, 2012 | 6 Comments »
Cathy came up with a delicious tart which uses our Nudo sapa. It will also work with a good balsamic, if you can’t get hold of any. Ingredients for 4 Onions – 800g Butter – 50g Olive oil – 2 tablespoons Sapa – 10ml Puff pastry – 200g Parmesan – 60g Thyme – couple of sprigs [...]
Pan-fried sole with mandarin olive oil
Posted in Secondo piatto recipes, tagged easy, fish, fried, italian, Jason Gibb, mandarin, Nudo, olive oil, pan, potatoes, recipe, simple, sole on April 11, 2012 | 3 Comments »
This is a super easy recipe you can whip up in 30 minutes, start to finish. The combination of black olive and orange is a classic, and here we’ve used mandarin instead, which, combined with the delicate flavour of the sole, seems to work very well. If you fancy something more delicate, you could use [...]
Portobello mushroom and Buffalo mozzarella panini
Posted in Primo piatto recipes, tagged basil, bread, brown, buffalo, bun, fresh, Jason Gibb, leaves, mozzarella, mushrooms, Nudo, olive oil, panini, portobello, recipe, Sunday, sundried, tomatoes on April 5, 2012 | 3 Comments »
This is a recipe as comforting as your lover’s arms, as juicy as a ripe peach, and easy like Sunday morning. Perfect for fast food lovers who don’t want to stoop too low. Ingredients for 2 Portobello mushrooms – 200g/7 oz Basil olive oil – a couple of tablespoons Salt and pepper – to taste [...]
Traditional Italian Easter Tart: Torta Pasqualina
Posted in Primo piatto recipes, tagged Easter, egg tart, eggs, Jason Gibb, Nudo, Pasqualina, pastry, puff, recipe, ricotta, spinach, tart, Torta, traditional on March 26, 2012 | 2 Comments »
This spinach pie is at the heart of most easter Sunday meals. Traditionally you make the pastry yourself, painstakingly rolling it out as thinly as possible – the aim would be to make 33 layers representing the age of Christ when he was crucified. If you don’t quite manage that many, it’s a good one [...]
From the Fiorano kitchen: Traditional olive Ascolane
Posted in Antipasti recipes, tagged agriturismo, antipasti, Ascolane, Fiorano, Jason Gibb, mother, Nudo, olive, recipe, traditional on February 15, 2012 | 3 Comments »
This is a classic dish from Marche, the part of Italy which is also home to Nudo olive oil. To stand a chance of making them, you really need a very large olive like those found around Ascoli Piceno; the key is stuffing the olives plentifully before frying them. In Marche, they are pretty ubiquitous, popping up as appetizers in [...]
Pumpkin flan with cheese fondue sauce
Posted in Dolce recipes, tagged bake, cheese, flan, fondue, Guida, italian, Jason Gibb, Nudo, olive oil, pumpkin, recipe, saunce, Stacchietti on February 9, 2012 | 2 Comments »
This is a lovely light dish for those chilly months when pumpkins of all sizes and hues start to appear on the shelves. It is actually more like a soufflé than a flan and the rich cheesy sauce completes the transformation from humble pumpkin to luxurious belle of the ball. From our friend Guida Stacchietti. [...]
Polpette vegetariane alla ricotta
Posted in Pasta recipes, Primo piatto recipes, tagged cheese, Jason Gibb, lentils, meatballs, Nudo, olive oil, Polpette, ragu, recipe, ricotta, sauce, tomato, vegetarian on February 2, 2012 | 3 Comments »
If you’re after a vegetarian version of our polpette (meatballs), these are so tasty you’ll be delighted to have renounced the flesh. Italians wouldn’t traditionally have polpette with pasta, and they do also work well with some vegetables and a salad on the side. Or just in a tomato sauce with potatoes for a bit [...]
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