INGREDIENTS

250g/500g – Ground beef 1tbsp – Olive oil 250g – Pork mince (optional) 80g – Prosciutto, finely diced 80g Mortadella, finely diced 30g Celery, finely diced 30g Carrots, finely diced 30 g Onions, finely diced 3 Bay leafs 2 Stalks thyme 150g – Whole peeled tomatoes (crushed) 100g – Red wine 1 stock cube 500ml – water

METHOD

01. Bring a pot of salted water to boil, adding the pasta and cooking until al dente. Drain and set aside.

01. While the pasta cooks, sweat the onions, carrots, celery in some olive oil in a large pot.

02. Add the prosciutto and mortadella, cooking for about 10 minutes. Add the beef mince and pork mice, cook until liquid has been released and evaporated. Add in red wine and evaporate the alcohol.

03. Add the crushed whole peeled tomatoes, stirring well.

04. Add half the water with stock cube and simmer until almost all the liquid has evaporated.

05. Add the pasta to the pot, stirring to coat in the ragu, and serve.

INGREDIENTS

250g cherry tomatoes, 1/2 onion, chopped, 1 Tbsp Garlic and Hot Pepper Delizie di Calabria, 5 basil leaves, 1/2 pack Granoro Spaghetti, 200g butter, 100g prawns, frozen or fresh, olive oil, salt and pepper, Zanetti Grana Padano

METHOD

01. Roast the tomatoes in a pan with a drizzle of olive oil, salt and pepper for about 10 minutes or until the tomatoes burst. Sieve the tomatoes to reserve the juice and discard the skins and pulp. Set aside.

02. Fry the onions in the same pan until translucent, then add the Garlic and Hot Pepper Delizie di Calabria and roasted tomato juice. Cook over low heat and add in the basil leaves. Set aside to cool, and then blitz in a blender with the butter. Refrigerate until cool.

03. Cook the pasta until al dente, about 6 mins.

04. While the pasta cooks, add the spicy tomato butter mix to the pan with the prawns and cook through. When cooked, drain the pasta and add to the pan, tossing through with the spicy tomato and prawns.

05. Add to bowls with extra basil and Grana Padano shavings.

INGREDIENTS

1 onion plus half an onion extra, chopped, 100g celery, chopped, 100g carrots, chopped, 500g stewing lamb, 350g Arborio Rice, 150ml Marsala, 3 beef stock cubes, 1 Tbsp creme fraiche, 3L water, Olitalia Extra Virgin Olive Oil for frying

METHOD

01. In a large pot, gently fry the chopped onion, celery and carrot for a mirepoix. Add the lamb and stir occasionally until browned, about 5 – 8 minutes.

02. Add the Marsala and reduce for 5 minutes. Add the stock cubes and the water, stirring and cooking until tender. Once tender, strain the solids and set aside, reserving the jus.

03. When cool, remove the bones from the lamb and add the meat to the stock. Keep some of the meat aside.

04. In a seperate saucepan, fry the remaining half an onion in some Olitalia Extra Virgin Olive Oil until transculent. Add the Arborio rice to the pan, stirring continuously.

05. Little by little, ladle the stock into the pan with the meat until the rice is al dente.

06. Add creme fraiche, stir through and serve topped with the remaining lamb meat.

INGREDIENTS

1 can Goldcrest Artichokes, 50g flour, 1 egg, 50ml milk, 50g Panko bread crumbs, 50g grated Grana Padano parmesan, salt and pepper to taste, oil for frying

METHOD

01. Drain and slice the artichokes into thick slivers.

02. In three separate small bowls, prepare one with the flour mixed with salt and pepper, one with the egg lightly whisked together with the milk, and one with the Panko crumbs.

02. One by one, dip the artichoke slices in the flour, then the egg and milk mixture, and lastly into the Panko crumbs.

03. Fry in small batches until golden brown. Remove from the oil with slotted spoon and blot with kitchen paper to absorb excess oil.

04. Dust with the grated parmesan and serve warm.

INGREDIENTS

500g Spaghetti al nero di seppia, 2 gloves of garlic, finely chopped, 1 red onion, finely chopped, ½ – 1 small red chilli, finely chopped (amount depends on heat of chilli and personal taste), 500g fresh or defrosted prawns, 50g unsalted butter, Parsley, chopped, Juice of half a lemon

METHOD

01. Boil the squid ink spaghetti for 10-12 minutes in salted water. Whilst the pasta is boiling, place the chopped onions and half of the butter in a frying pan and cook on a low-medium heat until the onions soften.

02. Add the rest of the butter, chopped garlic, chilli and prawns and cook on low-medium until the prawns turn pink. Avoid burning the garlic.

03. Add the spaghetti to the frying pan and mix to combine the sauce with the spaghetti. Serve immediately with a squeeze of fresh lemon juice and a sprinkle of parsley. Season with salt and pepper to taste.

INGREDIENTS

¼ cup Panko bread crumbs, ½ teaspoon turmeric, ¼ teaspoon chilli powder, 1 tablespoon Delfino Anchovy Essence, 1 tablespoon Extra virgin olive oil, 200g Conchiglie pasta, ½ teaspoon Garlic, crushed, ¼ teaspoon Chilli, finely chopped, 100 Kale, in pieces, 2 tablespoon Ricotta, ¼ cup milk, ½ teaspoon Sumac, Black pepper, Salt

METHOD

01. Begin by preheating a frying pan to a medium heat. Mix the panko breadcrumbs, turmeric, chilli powder, salt, extra virgin olive oil and a dash of Anchovy Essence together, and add the mixture to the pan. Toss the mixture constantly to ensure that the breadcrumb mixture is cooked evenly and does not burn.

02. Once the breadcrumbs are a deep golden colour, remove from the pan and set aside. Next, bring a heavily salted pot of water to a boil and blanch the kale for 2 minutes and remove from the pot of water, whilst retaining the water in the pot.

03. Using the water, cook the pasta until ‘al dente’, and then drain and set aside. Mix the ricotta, milk and sumac until smooth and combined. Whilst the pasta is boiling, heat oil in a large skillet, add the chilli, crushed garlic, a pinch of salt and toast until golden. Then add the kale and saute for 2minutes until the kale is well coated with the oil.

04. Add the drained pasta, ricotta mixture and the rest of the Delfino Anchovy Essence and toss well on a low heat for half a minute. Add more salt if necessary, black pepper and top off with your toasted breadcrumbs* and a dash of extra virgin olive oil.

*using fried breadcrumbs on pasta played a significant role in medieval Italian cooking, and continues to be used today as an ingredient in Italian dishes. The breadcrumbs offer an economical way to add flavour and crunch to a pasta dish without using expensive or hard cheese.

INGREDIENTS

1x 250g Woolworths Fresh filled Ricotta and Spinach Ravioli, 1 garlic clove, finely chopped, ½ onion, finely chopped, 1 can Italian Chopped Tomatoes, ½ punnet Fresh Basil, ¼ cup Parmigiano Reggiano , grated, Salt and pepper to taste

METHOD

1 Saute the onions and garlic until softened.

2 Add the tomatoes and simmer until slightly reduced.

3 While the sauce is simmering cook the pasta as per the instructions on the packet.

4 Remove the pasta 1 minute before it should be taken out and add to the sauce.

5 Cook for 1 minute in the sauce and serve with Parmigiano Reggiano and fresh basil.

INGREDIENTS

1x 70g Parma Ham, 1 Camembert (WW ready to bake or Le Rustique), 4 Spring Onions, finely chopped, Bread (French loaf) and Breadsticks for dipping

METHOD

01. Place the spring onions and Parma Ham in the middle of cheese and bake for 15min on 200˚C. Serve hot with fresh bread or breadsticks. It’s quick and easy and great for winter!

INGREDIENTS

Fresh Italian potato gnocchi 500g, Buffalo mozzarella 125 g, Italian whole peeled tomatoes 800g, Onion 1 grated, Pecorino Romano 150g grated, Basil Leaves handful, Extra Virgin Olive Oil 2 T, Salt to season

METHOD

1. Add Evoo to a large skillet. when hot, add garlic and onions and cook until soft. Crush whole peeled tomatoes with a blender, add it to the skillet, season with salt and let it simmer covered for 15 minutes, Stir in half basil leaves and cook for further 2 minutes.

2. add fresh potato gnocchi to the skillet and cook it for 4 minutes or until cooked.

3. Turn off the heat, add grated pecorino and 100 g diced mozzarella and give a good stir to melt cheese through

4. Plate the gnocchi and garnish with the rest of the mozzarella and basil leaves.

INGREDIENTS

Fiorelli Pasta 500g, Full fat cream 450g, Oak smoked Norwegian salmon 150 g sliced, Brandy ½ cup, Onion 1 grated, Cooking olive oil 3 T, Cavi-Art black seaweed caviar 1 T to garnish, Chives 10 g chopped, to garnish

METHOD

1. Put olive oil into a large skillet, when hot add onion and cook until soft and golden.

2. Stir in the sliced oak smoked salmon and cook for 2 minutes.

3. Pour in the brandy and flambe’. Add cream, let simmer on a low heat for 8 minutes and season to taste.

4. Cook the Pasta in salted water, drain and finish it off cooking with the sauce for a further minute.

5. Plate, sprinkle with black Cavi-Art and finally garnish with chopped chives.