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Nana's Cook Book

Gift Hamper recipes

 

 

Truffle & Porcini Risotto


Ingredients (for 4) 

Carnaroli rice with porcini mushrooms (400g)
Nocetta Walnut and Truffle cream (90g)
1 Vegetable Broth
1 Small Golden Onion
1 Garlic clove
Butter (30g)
2tbs Extra Virgin Olive Oil
fine salt
Black Pepper
Parmiano Reggiano Millesimato – grated (50g)
Red Cabagge for garnish


How To Make It

(1) Prepare the vegetable brot. (2) Melt the butter in a saucepan, add the onion and let it cook gently for 10-15 minutes. (3) Add the rice and toast it for a couple of minutes til it becomes almost transparent. (4) Start adding a ladle of broth at a time and stirring often - make sure that the boiling bubbles remain constant and that the flame is not too aggressive. (5) When the rice is al dente, finish cooking, adjusting salt and pepper if necessary. (6)Once cooked, stir in the risotto over a low flame adding the butter and the grated Parmesan and mix well. (7) Finally, garnish with chopped fresh red cabbage and your risotto with porcini mushrooms is ready to be served! (8) 9. Pair perfectly with a glass of Gavi di Gavi.

Shop the Perfect Italian Truffle Risotto Hamper here

 

Rigatoni with Sicilian fennel sausage


Ingredients (for 4) 

500g Gragnano fusilloni pasta
400g Fresh fennel Luganega sausages
360g Cherry tomato passata
1 small slice of garlic (cut into two or three pieces)
½ onion
1 dried chilli (cut in small pieces)
4 tablespoons of extra virgin olive oil

Dry White Wine
Pecorino cheese and fine salt


How To Make It

1. Cut the sausage into small pieces and keep them aside. 2. Prepare a sauté with: oil, garlic, tomato cherry sauce, ½ cut onion and dried chilli - over low heat and after a while, add the sausage. 3. Raise the heat - when they change color, pour the wine. 4. Once the alcohol has evaporated, add ½ glass of water. 5. Once it has reached the right consistency, adjust the salt (if necessary) and switch off. 6. Cook the rigatoni (reccommended time on the pack) 7. Drain the boiled pasta, sauté them in a pan with the sausage sauce. 8. Serve with a sprinkling of Pecorino cheese. 9. Pair perfectly with a glass of Petralava Rosso Etna.

Shop the Perfect Sicilian Spicy Sausage Pasta Hamper here

Recipe of the Week

 

 

Spaghetti With Clams Flavoured With Lemon, Garlic, Wine and Mixed Herb


Ingredients (for 2) 

300g Spaghetti
800g Fresh Clams
2 Sicilan Lemons
1 Sprig of Rosemary, Thyme, Marjoram and Parsley
1 Sprig of Mint
1-2 Garlic Cloves
1 Glass of White Wine
Butter


How To Make It

Cook the Spaghetti in a pot of boiling water with salt and a little olive oil 'al dente'. In another pot, boil the clams for 30 minutes. Add 2 tbs of olive oil, and garlic to the drained clams. Cook on a high heat and add the wine, reducing it as you go. Add the chopped herbs to the clams. Grate the lemon peel and squeeze the juiice into a bowl. In a frying pan, add 2 knobs of butter and 3 mint leaves. Add the lemon juice and spaghetti and toss for 2 minutes. Add the clams and cook for a further 3 - 4 minutes. Serve with a wedge of lemon, a sprinkle of fresh herbs and salt / pepper to taste.

A Simple Dish With Incredible Flavours

 

Poached Egg, Prosciutto di San Daniele, Parmigiano & Rocket with Truffle Dressing


Ingredients (for 2)

2 Free Range Eggs
6 slices San Daniele Prosciutto
Rocket Leaves
Sherry Vinegar
Truffle Oil
Parmigiano Reggiano
Black Pepper


Preparation

To make the dressing, whisk the Sherry Vinegar and the Truffle Oil together. 
In a medium pot, bring some water to boil with the vinegar. Poach the eggs until soft and then strain on a paper towel.

An Italian Classic

 

 

Egg Taglietelle with Bolognese Sauce


Ingredients (for 2) 

1 bag of Egg Tagliatelle
4 spoons of extra virgin olive oil
½ garlic clove, peeled and finely chopped
2 jars Bolognese Sauce
½ cup of grated Parmigiano Reggiano cheese
Salt and pepper to taste


How To Make It

Heat olive oil in a large sauce pan. When the oil is warm, add the chopped garlic and let it cook until golden. Add the Bolognese sauce and stir until hot. Remove it from the heat.

Bring a large pot of water to boil. Add a tsp of salt and a tbsp of extra virgin olive oil. Add the Egg Tagliatelle and let it cook for 8 minutes / or as per instructions. Once cooked, drain the Tagliatelle and add it to the sauce previously prepared.

Stir, and then serve. Sprinkle with grated Parmigiano Reggiano and salt and pepper to taste.

Shop the Egg Taglietelle with Bolognese Sauce Ingredients here

Shop the Italian Traditional Hamper here

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