RECIPES
Recipe :
Umbrichelli Truffle; Preparation:
Take a pan and fry bit 'of onion in a little' extra virgin olive oil . Then add the slices of black truffle , season with salt and pepper. Meanwhile prepare the dough, taking care to remove from the heat a couple of minutes before reaching the cooking . Now pour your umbrichelli into the pan where they had prepared the truffle and finished cooking pasta. In this way, the pasta will absorb all the intense flavor of the fungus. Serve in dishes and enjoy a moment's pause to be sure to savor the full flavor.
Recipe .
Umbrichelli White (normal) Take plenty of warm water in a large pot. Add salt when it comes to a boil, place the pasta and cook. Clean the tomatoes, washed and chopped cloves of garlic cut in half. Wash the rocket and drain well. Fry over high heat in a pan with the garlic, extra virgin olive oil , add tomatoes, salt and cook for 4-5 minutes, stirring often. Add , rocket mix, remove the sauce from heat and pour into a heated vessel before. Drain the pasta, Flip it over in a bowl, mix the sauce because it is seasoned well and serve.
Recipe Farfalle Fantasia Italia :
Melt in a pan 50 grams butter, add sausages private number 2 of the skin, crush with a fork and cook, add peeled tomatoes in a pack of 250 grams. Cook the pasta , When the pasta is cooked drain and pour into the pan with the sauce. Turn around for about 3 minutes to adjust with Parmesan cheese and serve hot .
Recipe ombrellini di Nonna Siria :
Crush the sausage with butter. Then add the cream .
Cook pasta in salted water, drain and pour into pan with the sauce, by adding Grated Parmesan cheese. Serve hot.
The summer truffle cheese, prepared for appetizers, first and second courses. The 4 rules for cooking truffles: 1) Heat the oil and anchovies for 2 minutri .. 2) Never use with truffle cheese. 3) Treat only with truffle salt, extra virgin olive oil and garlic. 4) the truffle accompanies and strengthens small salt (freshwater fish, meat, pasta, omelettes, etc.). RECIPE: Tagliatelle with truffles for 4 people: grated truffle with a piece of garlic and put the mixture into a container where you add the oil and a pinch of salt. Meanwhile cook the noodles. must mix the pasta with the sauce before serving at the table.
Recipe:
Put extra virgin olive oil in a pan, the cloves of crushed garlic (if you prefer a stronger flavor chop finely) and pepper and put on very slow heat. Cook a few minutes, stirring constantly, garlic must not color, 's must not burn garlic . At this point, if you have time you can also turn off and let it rest for a while ', so the extra virgin olive oil is well flavored . Add the tomato sauce and cook fifteen minutes , controlled at the end of salt. Meanwhile, cook pasta, drain and season with the sauce. Before serving, spread over the chopped parsley, and accompanied with pecorino romano or parmesan cheese.
Recipe Pennoni :
Put extra virgin olive oil in a pan, the cloves of crushed garlic (if you prefer a stronger flavor chop finely) and pepper and put on very slow heat. Cook a few minutes, stirring constantly, garlic must not color, 's must not burn garlic . At this point, if you have time you can also turn off and let it rest for a while ', so the extra virgin olive oil is well flavored . Add the tomato sauce and cook fifteen minutes , controlled at the end of salt. Meanwhile, cook pasta, drain and season with the sauce. Before serving, spread over the chopped parsley, and accompanied with pecorino romano or parmesan cheese.
Recipe: Mazze Maniche :
Put extra virgin olive oil in a pan, the cloves of crushed garlic (if you prefer a stronger flavor chop finely) and pepper and put on very slow heat. Cook a few minutes, stirring constantly, garlic must not color, 's must not burn garlic . At this point, if you have time you can also turn off and let it rest for a while ', so the extra virgin olive oil is well flavored . Add the tomato sauce and cook fifteen minutes , controlled at the end of salt. Meanwhile, cook pasta, drain and season with the sauce. Before serving, spread over the chopped parsley, and accompanied with pecorino romano or parmesan cheese.
EXTRA VIRGIN OLIVE OIL; Extra virgin olive oil and seasonings to give useful to all types of pasta dishes, fish meat and toasted bread. EXTRA VIRGIN OLIVE BLACK TRUFFLE: It goes well with pasta with truffles, and also on bruschetta.
recipe Miele al Tartufo :
truffle honey: The combination of these two components makes this excellent product to accompany fresh cheeses like cottage cheese and the like, more or less mature.
Recipe Ombrelloni di Nonna Siria :
Request for 5 minutes to boil pasta, fill the dough with the ricotta, spinach and beaten, Parmesan cheese, 1 egg, pinch of nutmeg and a generous pinch of black pepper, salt. Stir and fill and close the umbrellas of the grandmother of Syria. Grease a baking pan, place on a Syrian umbrella grandmother, drizzle with sauce and a tablespoon of tomato sauce, cook for 20 minutes at 180 degrees, to cook and eat hot churning. Enjoy your meal .
Recipe L'idea di Francesco :
L' Idea di Francesco; Pasta with meat Chianina. Cook pasta in plenty of water for 15 minutes, add salt, drain and set aside.
fry in a pan the extra virgin olive oil fry the onions in butter, add the minced meat Chianina 400 grams, 1 carrot pieces, and a few pieces of celery, salt and cook for about 15 minutes, add half a glass of white wine, boil again for 5 minutes, then add the number of tomato quality 8: Pachino, cook for 10 minutes, then add the dough, turn it all with the addition of grated parmesan cheese, serve and eat. Enjoy your meal.
Pasta Foglie di ulivo al basilico ; Recipe. Blend fresh basil leaves, number 1 peeled clove of garlic and pine nuts 10 grams, table salt. Half cheese. half of Parmesan cheese, add extra virgin olive oil. Blend all things pasta.
Recipe; Melt in a pan 50 grams butter, add sausages private number 2 of the skin, crush with a fork and cook, add a kitchen baratolo 250 grams. Cook the pasta is cooked, drain and pour into the pan with the sauce. Turn around for about 3 minutes to adjust to adjust with Parmesan cheese and serve hot
Recipe; Melt in a pan 50 grams butter, add sausages private number 2 of the skin, crush with a fork and cook, add a kitchen baratolo 250 grams. Cook the pasta is cooked, drain and pour into the pan with the sauce. Turn around for about 3 minutes to adjust to adjust with Parmesan cheese and serve hot
Recipe :
-Umbrichelli Tricolori is excellent with truffle sauce, garlic and peppers tossed in extra virgin olive oil. pesto or a simple tomato sauce with basil.
Recipe Pasta allo Zafferano :
Ingredients for 4 servings: 300 grams of pasta, half a medium onion, 150 grams of bacon or, , 300 grams of chopped fresh or canned tomatoes, 40 grams of pecorino romano cheese, 3 tablespoons ,extra virgin olive oil , salt, pepper, red pepper.
Cut bacon in small cubes and the chopped onion, but taking these two ingredients separately.
Heat the oil in a skillet over medium heat and let cook the diced bacon until they become translucent.
Combine this point the onion and reduce heat to a minimum. Cook for several minutes until the onion begins to brown.
Do not let it get too dark because the flavor changes a determined and above that of the pillow.
Pour the tomato sauce in the pan and stir well.
Cook over low heat.
Add salt and pepper and add a little 'chili grind. It 'best not to use too much salt at first, especially if you use the bacon may be salty enough of her.
Boil pasta in salted water.
Drain the pasta and pour into the pan. Stir well and sprinkle with half the grated pecorino. Stir and serve garnished with remaining cheese
Recipe :
Umbrichelli Sagrantino:
a suggestion: put in a large pan half a clove of garlic, extra virgin olive oil, chopped mushrooms and cook for few minutes then add the pepper, truffle greted, umbrichelli boil in salted water, drain the pasta Pour la paste and cook for a few minutes.
Recipe Umbrichelli al Peperoncino :
Put extra virgin olive oil in a pan, the cloves of crushed garlic (if you prefer a stronger flavor chop finely) and pepper and put on very slow heat. Cook a few minutes, stirring constantly, garlic must not color, 's must not burn garlic . At this point, if you have time you can also turn off and let it rest for a while ', so the extra virgin olive oil is well flavored . Add the tomato sauce and cook fifteen minutes , controlled at the end of salt. Meanwhile, cook pasta, drain and season with the sauce. Before serving, spread over the chopped parsley, and accompanied with pecorino romano or parmesan cheese.
Recipe; Melt in a pan 50 grams butter, add sausages private number 2 of the skin, crush with a fork and cook, add a kitchen baratolo 250 grams. Cook the pasta is cooked, drain and pour into the pan with the sauce. Turn around for about 3 minutes to adjust to adjust with Parmesan cheese and serve hot
Recipe Monumenti d' Italia :
Melt in a pan 50 grams butter, add sausages private number 2 of the skin, crush with a fork and cook, add peeled tomatoes in a pack of 250 grams. Cook the pasta , When the pasta is cooked drain and pour into the pan with the sauce. Turn around for about 3 minutes to adjust with Parmesan cheese and serve hot .
Recipe; Melt in a pan 50 grams butter, add sausages private number 2 of the skin, crush with a fork and cook, add a kitchen baratolo 250 grams. Cook the pasta is cooked, drain and pour into the pan with the sauce. Turn around for about 3 minutes to adjust to adjust with Parmesan cheese and serve hot
Recipe Farfalle del Maestro:
Melt in a pan 50 grams butter, add sausages private number 2 of the skin, crush with a fork and cook, add peeled tomatoes in a pack of 250 grams. Cook the pasta , When the pasta is cooked drain and pour into the pan with the sauce. Turn around for about 3 minutes to adjust with Parmesan cheese and serve hot .
Boar cream: Ready to use excellent sauce for appetizers and main dishes .- Composed of Balsamic Vinegar, Vin Santo: Serving suggestion: Ideal with cheeses.
Pate use toast appetizers. excellent onion sauce mixture, orange and rum: Serving suggestion: Ideal with cheeses.
Recipe for dried porcini mushrooms. Recipe; Melt in a pan 50 grams butter, add sausages private number 2 of the skin with a fork, add squash and cook a pot of cream, 250 grams. The dried porcini mushrooms washed under running water and cut into small pieces, cook the pasta is cooked drain and pour into pan with the sauce turn for about 3 minutes to adjust with Parmesan and serve hot.
Fresh Fruit skewers Serves 4 1 teaspoon finely chopped fresh rosemary, 125 grams of acacia honey, 450 g mixed fruit (strawberries, kiwis, mangos, apricots, pineapple) 2 teaspoons sugar Preparation In a saucepan add rosemary, honey, two tablespoons of water and bring to simmering point over low heat. Cool, cover with plastic wrap and store in refrigerator for at least 2 hours. Soak 16 wooden skewers in cold water for at least 30 minutes. Wash and peel the fruit and then cut it into pieces in the Same Place skewers it, Place Them on a plate and moisten with honey spicy. Keep aside for 30 minutes soaking time to time with the liquid. Preheat the grill, drain the fruit and Keep Them liquid. Sprinkle the kebabs with the sugar and place under the grill very hot Them. Let Them caramelize for 5 / 7 minutes brushing with honey Halfway through cooking. Serve hot.
Umbrichelli with wild mushrooms:
recipe:
Sauté of extra virgin olive oil with 1 clove of garlic, add the mushrooms (fresh or frozen), cook with salt to taste and a pinch of ground black pepper, cooked, add chopped fresh parsley finely.
Cook the pasta ,soon as the pasta has finished cooking pour into a pan, handle it for 2 minutes and serve hot
This type of pasta chocolate goes very well with a cream of wild boar.
Recipe Foglie di Ulivo al Basilico :
Crush the sausage with butter. Then add the cream .
Cook pasta in salted water, drain and pour into pan with the sauce, by adding Grated Parmesan cheese. Serve hot.
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