Recipes

Orecchiette   Serves 4 to 6 Ingredients 1 Packet Gragnano Orecchiette 1 Tin Olasagasti anchovies 1 Teaspoon Calvi Peperoncino (add extra if you like spice) ½ Bunch parsley (finely chopped) 200ml Rio Vista Garlic Agrumato 150g Pecorino Romano (grated) 150g Fresh breadcrumbs 100ml Extra virgin olive oil   Method Starting with your Pangrattato, heat a pan over low heat and drizzle your extra virgin olive oil. Add the breadcrumbs and cook slowly until golden brown. Place on a paper towel to drain and allow to cool. To cook your pasta, bring a pot of salted water to the boil, add...

Gigli is a cone shaped pasta with ruffled edges perfect for capturing ragu, cream or vegetable based sauces. Try out Chef Nick's recipe with prosciutto, peas and gorgonzola.   Serves 4 to 6 Ingredients x1 Packet Squisito Gigli 100ml Extra virgin olive oil 200g Parma Prosciutto (not too thin, diced) 200g Gorgonzola dolce (broken into chunks) 200g Cream 250g Frozen peas (defrosted) Grana Padano (grated)   Method Bring a pot of salted water to the boil, add your pasta and cook according to the packet directions. While the pasta is cooking, heat a pan over medium heat and add a drizzle...

Unlike traditional penne the elicopenna displays a twisted spiral shell and is larger in size, enhancing the visual appeal of your dish while ensuring a texture that holds sauce perfectly. We recommend enjoying elicopenna with any rich tomato sauces to fully immerse in the mix of texture and flavours. Chef Nick has kindly shared his L’Elicopenna alla pizzaiola al forno recipe for you to try.   Serves 2 to 4 Ingredients 1 packet Gragnano L’Elicopenna 100ml Rio Vista Garlic Agrumato Olive Oil 2 400g tins San Marzano tomatoes (crushed by hand) 1-2 Sprigs Filippone dried Oregano 1 tub Vannella Buffalo...

A playful twist using angel hair maccheroncini from La Pasta di Aldo.   Serves 2 to 4 Ingredients 100ml Extra Virgin Olive Oil ½  Carrot (grated) ½  Brown onion (finely diced) 1 Celery stick (finely diced) 2 Garlic cloves (crushed) 100g Nino’s pork sausage meat 100g Chicken livers (trimmed and finely diced) 25g Dried porcini 50ml Red wine 50ml Masala 250g Agrigenus San Marzano tomatoes (crushed by hand) 1 Bay leaf Grana Padano (grated)   Method Starting with your ragu, heat a pot over low heat with a drizzle of olive oil. Add your carrot, onion and celery and cook...