Spinosi al Prosciutto e Limone – Spinosi egg pasta with prosciutto ham and lemon Ingredients: 250 g Spinosi egg pasta 70 g of extra virgin olive oil 4 g of grated lemon peel 80 g of prosciutto cut into ½” strips 40 g grated parmigiano reggiano cheese 15 g of chopped parsley 150 ml of cooking water Process: Take a pan large enough to be able to toss the pasta in at the end. Pour the oil and sautee the prosciutto for 2 minutes. Close flame. In the meantime, cook (for not more
Serves 4 Ingredients: 100g (4oz) Parmigiano Reggiano, plus extra, to serve 400g (14oz) linguine or spaghetti 25g (1oz) butter 1 bunch spring onions, finely chopped 4 tbsp dry white wine 150g (5oz) frozen petit pois or garden peas, thawed 100g (4oz) Parma ham, torn into strips Salt and freshly ground black pepper. Basil leaves, to garnish Instructions: Grate the Parmigiano Reggiano finely and set to one side.
Cook the linguine or spaghetti in plenty of lightly salted boiling
Everyone loves a good charcuterie board, and this one is no different. Take the fun route when creating your charcuterie board, and make sure to include a couple cured meats, delightful cheeses and a sweet touch to finish off a great plate. The best cheese plates are a perfect balance of salty and sweet, crunchy and soft, mild and strong, pungent and pickled. On this charcuterie board you’ll find the holy grail, Prosciutto di Parma, paired with some fantastic cheese options a
Extra virgin olive oil is, of all the vegetable oils, the most easily digested and the most stable when cooking. There is no lunch or dinner, restaurant table or home chef that does not have at least one bottle of oil. UNCOOKED
Its characteristics remain unchanged, especially if used uncooked.
It can be poured generously over salads, steamed vegetables, soups, pasta, bread and a huge range of other dishes.
The latest tendency is to take the bottle straight to the table,
Ingredients for 4 servings : 500gr of Potatoes, 80gr of La Madia Tartufata (Black Truffle Sauce), 200ml of cream, 30gr of breadcrumbs, curls of butter, parmesan cheese, salt and pepper. Directions: boil the potatoes for about 20 minutes and then thinly slice them. Meanwhile mix the cream with La Madia Tartufata to have a consistent mixture; add salt and pepper. Spread some butter over the pan and sprinkle some breadcrumbs on it. Alternate 1 layer of potatoes and 1 layer of th
Ingredients for 6 servings : 500gr of Spaghetti “alla chitarra”, 1 jar of La Madia Cacio&Pepe, 200gr of boiled peas, 2 slices of toasted bread, 1 garlic clove, basil, salt, extra virgin olive oil. Directions: Heat two spoon of oil and the unpeeled garlic clove in a pan. Add the peas and La Madia Cacio&Pepe and amalgamate. Cook the pasta in abundant salted water. Blend the slices of toasted bread with a knife. Drain and stir fry the pasta with the sauce, add two or three glass
Ingredients for 4 servings : 250gr of arugola, 100gr of fresh mushroom, parmesan cheese, salt, pepper, lemon, La Madia Black Truffle Carpaccio, Black Truffle Olive Oil La Madia. Directions: clean and chop 250gr of arugola, place it on a serving dish and add 100gr of fresh sliced Mushrooms. Cover with a layer of Black Truffle Carpaccio La Madia, season with salt, pepper and some flakes of parmesan cheese. Add a few drops of Black Truffle Olive oil and a sprinkle of lemon juice