This is another super quick tasty recipe. Using just 3 ingredients Spaghetti, Black Olive Tapenade and Sun Kissed Cherry Tomatoes. All the ingredients are available on the site.
This is a really flavoursome dish with full Black Olive flavour and the Sun Kissed Cherry Tomatoes really cut through to add a sweetness to the dish.
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A very quick and simple recipe to serve 4 people
Preparation time: 20 minutes
Cook time: 16 minutes
Ingredients:
Tenuta Marmorelle Truffle Risotto Pack 250g
Tenuta Marmorelle dried porcini mushrooms 40g
Glass of white wine
Truffle Slices to garnish the dish
50g Grated Parmesan Cheese
Salt
Pepper
Knob of butter
Method:
Soak the dried porcini mushrooms in 800ml of warm water for 20 minutes stirring occasionally.
Heat a pan and put Extra Virgin Olive Oil or the oil from the truffle slices into the pan. Add all the ingredients from the Truffle Risotto Pack and stir.
Make sure that all the rice is coated with the oil then add the glass of white wine (optional). Keep on a high heat until all the wine has reduced and the alcohol has burned off.
Remove the porcini mushrooms from the water and add them to the rice. Add the remaining water from the porcini mushrooms make sure not to add the last part with the sediment.
Turn the heat down to medium and stir occasionally. The risotto should be ready after 16 minutes so put a timer on. In the last few minutes taste the risotto for seasoning and season accordingly.
Once cooked take off the heat, add the parmesan, butter and stir to make a silky smooth risotto.
Leave the risotto to sit in the pan for 2 minutes to rest before serving. This is very much like letting meat rest, the risotto will have a chance to relax and become creamy.
To the plated risotto add the truffle slices these will warm up and impart amazing flavour!
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A very quick and simple recipe to serve 4 people
Preparation time: 5 minutes
Cook time: 15 minutes
Ingredients:
Tenuta Marmorelle Gluten Free Caserecce 500g
250g cherry tomatoes - quartered
250g cherry tomatoes - halved
1 onion red or white - diced
1 courgette - cubed
Salt & pepper
Extra Virgin Olive Oil
Parmesan cheese
Method:
Fry an onion in the olive oil
Add the courgette and cook for approximately 1 minute
Add the quartered cherry tomatoes and cook until they have broken down into a sauce, season well with salt and pepper
Add the halved tomatoes and stir
In a separate pan boil the water
Add salt to the water
When the water has boiled add the pasta carefully and stir straight away. Set a timer for 1 minute before the cooking time on the pasta packet
If your sauce needs it, add some of the pasta water to loosen it up
When the timer goes off taste the pasta to check seasoning and judge how much longer you need to cook it for
Once cooked drain the pasta and put it back into the saucepan. Add a few spoons of the sauce into the cooked pasta and stir
Put the pasta into the plates and add the sauce on top. If you want you can add cheese and a drizzle of Extra Virgin Olive Oil to finish
Buon appetito!
To view a video of this recipe please click here
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The main thing when cooking any Italian food is to keep it simple!
Serves approx. 6 people:
600g lamb shoulder, steak or leg will do. Make sure that there are no spiky bones in it that could choke people.
2 carrots, 3 celery sticks and 1 onion diced.
2 bay leaves
2 jars of good quality passata or 2 tins of tomatoes
1/4 glass of red wine
2 tablespoons balsamic vinegar
Salt and pepper to taste
Now to the cooking:
Season the lamb and fry each side to seal it. You might need to do this in batches as this maintains the temperature of the pan up!
When the meat is browned carefully take it from the pan and place on a plate.
Add in the diced carrots, celery and onion, fry in the lamb fat and remaining oil. Stir regularly. You want really soft vegetables so cook for about 5 minutes on a medium heat.
Add the meat back into the veg. Make sure you get all the juices from the plate.
Add the bay leaves and wine to the pan allowing the wine to evaporate
Pour in the passata and give it a stir. You can rinse the jars or tins out with a little wine.
Cook very slowly and add the balsamic vinegar.
Cook for as long as you can stirring occasionally to make sure that it does not stick.
Keep tasting the ragu for seasoning throughout the cooking. If you season everything at the end then it will taste salty and not be seasoned correctly.
]]>You want to start with boiling water the water should be in a vigorous boil before adding the pasta. As soon as you add the pasta the temperature of the water will decrease rapidly. You need about 600ml of water per 100g of pasta this seems a lot of water but you need it to make sure that the pasta has room to move when cooking this will prevent it sticking together!
When the water is about to boil you need to add salt to the water. I would recommend about a 1/2-3/4 of teaspoon per 600ml of water. You need salty water to give the pasta taste you can always add more when you taste the pasta but you can't take it away! If you add the salt when the water is boiling vigorously then the water will froth and could splash out of the pan and burn you.
Add the pasta to the boiling water, please be careful not to splash any boiling water onto yourself, it hurts trust me!! Stir the pasta immediately so that it does not stick to the bottom of the saucepan. If you leave pasta without stirring your pasta will stick to the saucepan. Please do not add oil to the boiling water as all this will do is boil the oil and give the pasta a taste of boiled oil which is not a nice taste. By boiling the oil you will loose any health benefits that the oil had.
Every pack of pasta will have a cooking time. This is a very rough guide and the only way to check if pasta is cooked to your liking is to taste it. By tasting the pasta you can also check for seasoning as well. Remember that pasta will cook once it is draining and if you are putting the pasta back into a broth or sauce then the residual heat will cook the pasta as well. This is the same for a Cabonara as well when you put the pasta back into the pan with the egg, pancetta or Guanciale. Pasta should be served a little undercooked or Al Dente in Italian. Italians will have the pasta very Al Dente compared to other countries. Cooking the pasta like this is better for your digestion, it keeps you fuller for longer and lowers the GI index of the pasta so the sugars are released slower into the body.
When you have cooked and drained the pasta pour the cooked pasta back into your sauce pan or into the pan of sauce that you are cooking. I generally will put the pasta back into the sauce pan and add a few ladles of sauce onto the pasta and stir. This will coat the pasta in the sauce so that you don't have dry pasta with a lump of sauce. If you want to add the oil to the pasta now would be the perfect time as good extra virgin olive oil should be eaten raw to keep all the health benefits.
If you are making a cabornara or your sauce has gone a little thick then you can use the starchy pasta water to loosen and emulsify the sauce. The best thing to do before you drain the pasta take some of the pasta water out with a cup. Then you can add to your desired result.
1.) Boil water approx. 600ml per 100g of pasta
2.) Add salt approx. (1/2 teaspoon per 100g of pasta) before the water boils vigorously.
3.) When the water is boiling vigorously add the pasta carefully. Set a timer to 30 seconds before the time on the packet.
4.) Stir the pasta frequently to stop it sticking.
5.) Taste the pasta when your timer goes off. Check for consistency and seasoning.
6.) Taste the pasta again, take out a mug of the pasta water if you need it and drain carefully.
7.) Add the pasta back to the saucepan or into the sauce. Add some pasta water if you need it.
8.) Add a few ladles of the sauce into the pasta and stir. Add good extra virgin olive oil if you want to.
9.) Serve the pasta, add the sauce on top and cheese if you want.
10.) Eat the pasta!
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Slow Dried Pasta:
Slow drying pasta is very simply pasta that has been given time to dry slowly. This is vital because by slow drying the pasta it means that the pasta is dried over a long time to let it relax when it dries. This is different to mass produced pasta which is heated to high temperatures which essentially cooks the pasta. When the pasta is dried quickly it becomes more brittle and is much harder to digest as well. Slow dried pasta is more flavoursome and easier to digest it feels much lighter when you have eaten it. Normally people who feel bloated after eating mass produced pasta will really notice the difference when eating slow dried pasta.
Bronze Drawn:
This is another really important term that means that the pasta have gone through a bronze cutter to shape the pasta. This is very important because normally the pasta goes through the machine slower and from the bronze cutter it gets a rougher texture. This rough texture is more pleasurable when you eat the pasta but also gives the pasta the rough texture to hold the pasta sauce. When you have finished a plate of bronze drawn pasta all of the sauce should have held onto the pasta and not be in the bottom of the bowl.
I hope that this has give you some more information about why we sell slow dried and bronze drawn pasta!
]]>This pasta should be treated like cannelloni (if you have never cooked cannelloni I will be explaining how to best cook them soon), filled and cooked in the oven. If you don't have this pasta then you can use the filling to fill cannelloni.
This pasta has the hats and also the bottoms in the pack! You do have to parboil the pasta, I know that this is a pain but it does make the difference.
Here is the recipe for feta and grilled asparagus filled sombreroni:
This one is Saffron Risotto...
It really is very easy, you don't have to be a chef to create this amazing dish.
Heat a Table Spoon of Oil/Butter in a pan, add the contents of the pack of Tenuta Marmorelle Saffron Risotto.
Stir for approximately 1 minute allowing the rice to be coated with the oil.
Add 1/2 glass of white wine to enhance the flavour (optional) allow to evaporate
Add approximately 800ml of boiling water.
Stir from time to time and cook for 16/18 minutes.
Add more wine/butter if you prefer a creamier consistency.
When cooked, stir in butter/parmesan cheese or add salt to taste.
It is that simple, I promise you that you will not be disappointed. Many of our customers can not believe how good our Risotto is!
A 250g pack will serve 3 people as starter or 2 people as a main course.
In the same range we also have :
Porcini Mushroom Risotto
Truffle Risotto
Mixed Black Olive and Rosemary
Asparagus Risotto
Tomato Risotto
All are cooked in the same way.
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