Its Detox Time

Detox Time

Green Juice

Super Green Juice

Great in the morning, after a work out out - or anytime to replenish energy levels and vitality

Ingredients

Apples
Lemon Juice
Lots of Greens

 

The Ultimate Detox

 

lemon-water1.jpg

Lemon Water


The Benefits


Hydration
Source of vitamin C
Great for Skin
Helps prevent Kidney Stones
...


The Challenge


Try And Drink A Jug A Day

 

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2 Legends

Massimo Bottura

Massimo Bottura

Massimo Bottura

Massimo Bottura

Massimo Bottura

Massimo Bottura

Francesco Mazzei

Francesco Mazzei

Francesco Mazzei

Francesco Mazzei

Francesco Mazzei

Francesco Mazzei

Nana's Cook Book

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.

 

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