A unique gastronomic experience, where artisanal pasta will be the undisputed star of your restaurant's table!
This recipe offers an irresistible combination of flavour to bring the tastes of tradition and Italian cuisine to the table
Bring a pot of salted water to the boil to cook the spaghettoni.
Meanwhile, after washing it, cut the kale into strips and put it in a pan with 2 tablespoons of extra virgin olive oil. In the meantime, sauté the shallot until it begins to turn golden.
Add the black kale and the thyme leaves and stir continuously, adding a few tablespoons of broth.
Season with salt and pepper and cook until the kale is well wilted. Clean the salmon and cut it into cubes.
In another pan, put two tablespoons of extra virgin olive oil and sauté 1 clove of garlic. Then add the salmon, deglaze with white wine and cook over high heat for a few minutes, stirring continuously; then combine the salmon with the rest of the sauce.
Cook the spaghettoni and as soon as they are al dente, drain them (still slightly moist), add them to the sauce and toss for a couple of minutes over high heat until everything is well combined.
The spaghettoni with salmon and black kale are ready!
• 250 g spaghettoni
• 150 g black kale, already cleaned
• 250 g salmon steak
• 10 g shelled pistachios
• 1 shallot
• 1 clove of garlic
• vegetable broth as needed
• 1 sprig of thyme
• 4 tablespoons of olive oil
• white wine as needed
• salt as needed
• pepper as needed
In the past, fishermen used squid ink to dress cuttlefish, in order to make the most of the catch and minimise waste. This custom, born out of necessity, today—given the goodness of the rich, intense and tasty ink and its versatility in the kitchen—takes on more gourmet forms. Squid ink has become a prized natural colouring that enriches dishes with its unique and delicious taste.
In a large pot, bring plenty of salted water to the boil.
Cook the squid-ink tagliolini following the instructions on the package to obtain an al dente cooking.
While the tagliolini are cooking, heat the olive oil in a large pan over medium heat. Add the chopped garlic and the chilli (if you are using it) and fry for a minute until the garlic is golden.
Add the mixed seafood to the pan and cook until the mussels and clams open and the squid and prawns are cooked. Deglaze with white wine and let the alcohol evaporate.
Add the chopped peeled tomatoes, salt and pepper to taste. Cook over medium heat for about 10–15 minutes or until the sauce has thickened slightly.
When the tagliolini are ready, drain them and transfer them to the pan with the seafood sauce. Mix well to blend the flavours.
Serve the squid-ink tagliolini with seafood on individual plates and garnish with chopped fresh parsley.
• 250 g spaghettoni
• 150 g black kale, already cleaned
• 250 g salmon steak
• 10 g shelled pistachios
• 1 shallot
• 1 clove of garlic
• vegetable broth as needed
• 1 sprig of thyme
• 4 tablespoons of olive oil
• white wine as needed
• salt as needed
• pepper as needed
A classic rustic dish, orecchiette with turnip tops offers a unique flavour profile, the result of a harmonious combination of bold flavours. Inspired by the traditional side dish of turnip tops sautéed in a pan, this simple but satisfying dish will surely delight your taste buds.
In a large pot, bring plenty of salted water to the boil. Add the turnip tops and cook until tender, about 5–7 minutes. Drain them and set aside.
In the same pot, add the orecchiette to the boiling water and cook following the instructions on the package to obtain an al dente cooking.
While the orecchiette are cooking, heat a little olive oil in a large pan over medium heat. Add the chopped garlic and the chilli (if you are using it) and fry for a couple of minutes.
Add the drained turnip tops to the pan with garlic and chilli. Sauté for a few minutes so they absorb the flavours.
When the orecchiette are ready, drain them and add them to the pan with the turnip tops. Mix well so the pasta is well seasoned with the turnip tops.
Adjust salt and pepper to taste.
If you like, you can serve the orecchiette with turnip tops with a generous sprinkling of grated pecorino.
• 400 g orecchiette
• 1 kg turnip tops, cleaned and cut into pieces
• 3 cloves of garlic, chopped
• red chilli, chopped
(to taste, for a spicy touch)
• extra virgin olive oil • salt as needed
• grated pecorino (optional, to serve)
This is a colourful and delicious pasta variant that could come close to the concept of green olive-leaf pasta. Enjoy your meal!
Prepare the onion, garlic, carrot and celery. Finely chop the onion, carrot and celery and set aside. Lightly crush the garlic.
Clean the sea bream well and fillet it with a fish knife to obtain two clean fillets. Remove the bones and skin and cut the sea bream flesh into small pieces.
In a pan, heat the oil with the garlic, add the onion, celery and carrot soffritto and let it brown for a few minutes until the vegetables are tender. Add the sea bream and cook quickly, season with salt and pepper.
Meanwhile, boil the pasta until al dente and drain it. Toss it in the prepared sauce and add the fresh thyme and, if necessary, a little more oil.
• 1 sea bream (about 300g)
• 1 small blonde onion
• 1 carrot, not too big
• 1/2 celery stalk
• 1 clove of garlic
• 1 sprig of fresh thyme
• 250 g olive-leaf pasta (foglie di ulivo)
• extra virgin olive oil
• salt
• pepper