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featured recipe
 
image of RAVIOLI WITH MUSHROOMS AND WHITE TRUFFLE OIL RAVIOLI WITH MUSHROOMS AND WHITE TRUFFLE OIL

Ingredients:

Fresh ravioli
1/4 lb mushrooms, chopped into small pieces
2 tbs minced shallot
2 tsp minced garlic
2 tbs extra virgin olive oil
2/3 cup grated parmesan cheese
white truffle oil
parsely, chopped for garnish


Preparation:

In a sautee pan, heat up the olive oil. When it is hot, add the shallots and sautee for ~30 seconds. Add the mushrooms and sautee for 2 minutes. Then add the garlic and sautee for one more minute. Move the mushroom mixture to a bowl and stir in the cheese.

Bring a large pot of water to a gentle boil. A rolling boil may be to vigorous for the delicate ravioli. Let them boil for 4 minutes. Take them out with a slotted spoon and let them drain.
Dribble a little bit of white truffle oil over the ravioli and then add the mushroom souce , finally garnish with fresh chopped parsley.


Enjoy it with Barco Reale 2004 red wine .


Preparation time. 20 min.



 
 
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image of BAKED SWORD FISH  ROLLS BAKED SWORD FISH ROLLS

Ingredients:

Thin slices of sword fish
Tomatoes
Basil leaves
Bread crumb
Salt
Black Pepper
Extra virgin olive oil
Rosemary



Preparation :

Place the slices of sword fish on a tray and put on each slice one basil leaf and a piece of tomato, add some salt and black pepper.
Roll the fish around the basil and the tomato and close it with a toothpick.

Cover the rolls with bread crumbs and put in a casserole in witch you have already placed some extra virgin olive oil and a little bit of rosemary.

Put the casserole in the oven and cook at medium temperature for 5 minutes.

Serve over a bed of mixed fresh salad and enjoy it with the wonderful white wine Di Lenardo Pinot Grigio

Preparation time : 20 minutes



 
 
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image of SPAGHETTI WITH PEPPERS AND EGGPLANT SPAGHETTI WITH PEPPERS AND EGGPLANT

Ingredients:

14 oz. Spaghetti pasta
2 small green peppers
1 eggplant
garlic
extravirgin olive oil
Fresh Basil
Ricotta Cheese
Scamorza Cheese
Parmisan Cheese
Black Pepper
Salt



Preparation:


Slice the peppers and put them in cold water for ˝ hour then dry them with a cloth.
Wash the eggplant and thin slice it.
Put three table spoons of extra virgin olive oil in a pan with some sliced garlic and warm it up, after two minutes when the garlic is golden colour add the peppers (be sure that are dry) and cook them for about ten minutes adding some salt, take them out and now cook the eggplant in the same way.
In the meantime mix in a bowl some some ricotta and scamorza cheese (sliced in small cubes) adding some hot water.
Now mix the peppers and the eggplant with the cheese adding some basil and heat it up in the pan you just used.

Cook the spagetti pasta and when they are ready sautee them in the sauce for one minute and then serve with parmisan cheese.

Preparation time : 30 minutes

Serve with : White wine – Chardonnay La Fuga -
Red wine – Morellino di Scansano -





 
 
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image of SPAGHETTI WITH FENNEL SAUCE SPAGHETTI WITH FENNEL SAUCE

Ingredients:

14 oz. Spaghetti pasta
2 fennels
1 small onion
5.3 oz. Tomato sauce
Grated Parmesan Cheese
Extravirgin olive oil
Parsley
Salt


Preparation :

Slice the fennel in 4 pieces and boil them in salted water.
Thin chop the onion and the parsley and heat them slowly in a pan with two table spoons of extravirgin olive oil , when the onion is a little bit cooked add the fennels that you previosly have chopped and let this cook for10 minutes.
Now add the tomato sauce and a touch of salt and let it cook for 5 minutes.
Cook the spaghetti pasta in salted water and when they are ready sautee them with the sauce adding parmisan cheese.


Preparation time : 35 minutes

Serve with : White wine - Vernaccia di San Gimignano-



 
 
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image of CASTAGNACCIO<br>(Chestnuts cake) CASTAGNACCIO
(Chestnuts cake)


Ingredients for 6 persons:

14 oz. of sweet chestnut flour
1,75 oz. pinuts
2 oz. Of raisin
6 walnuts
Rosemary
Extra virgin olive oil
2 Table spoon of sugar
Orange skin
Salt


Preparation :

Put the chestnut flour in a bowl and add the sugar , a touch of salt , 1 table spoon of chopped orange skin, 17 fl.oz. of water and two table spoon of extra virgin olive oil. Toss very well until everything is mixed and liquid. Let this preparation rest for 1 hour.
In the meanwhile put the raisin in some water and wait until they become soft.

Put a table spoon of extra virgin olive oil in a round flat pan and spread in a way that all the surface is well oiled and then put the preparation inside, making sure that it doesn’t go over the heigth of 1/2 inch. Spread on top the pinuts,walnuts, rosemary leafs and the raisin (without the water).

Put in the oven at 390 F for 30/35 minutes.


Preparation time : 60 minutes

Serve with : Red dessert wine


 
 
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image of TARTARA DI PROSCIUTTO E FUNGHI TARTARA DI PROSCIUTTO E FUNGHI

Ingredients for tartara :

12 oz. of thick sliced prosciutto crudo
1 chopped small spring onion
˝ tea spoon of mustard
2 Table spoon of extra virgin olive oil
2 Table spoon of 12 years balsamic vinegar
a touch of black pepper
a touch of thymus

Ingredients for mushrooms salad:

15 oz. of mixed fresh mushrooms
2 small onions
4 Table spoon of extra virgin olive oil
2 Table spoon of 12 years balsamic vinegar
3.5 oz. of fresh lettuce
salt



Preparation for tartara:

Freeze the slices of prosciutto one over the other to obtain a little book, then slice them in little cubes and add all the other ingredients, add some black pepper. Divide this in four parts and put them in a small round shaped container then position the container in the center of a flat plate.

Preparation for mushroom salad:

Clean and slice the mushrooms. Cut the onions in circles then cook in half of the olive oil and once is a little bit roasted add the remaining olive oil, the balsamic vinegar the salt and the pepper. Decorate the plate with the salad and add the mushrooms. Finally add some tyimus for garnishment.

Preparation time : 25 minutes

Serve with : Toasted bread


 
 
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image of TAGLIOLINI AL TARTUFO TAGLIOLINI AL TARTUFO

Tagliolini with truffle and ham

0.8 lb fresh tagliolini pasta (400g)
4 tablespoons butter (60ml)
2 tablespoon freshly grated parmigiano cheese (30ml)
2 teaspoon of truffle oil
0.4 lb of chopped ham

In a pot, cook fresh tagliolini in salted boiling water.

Approximately 2 minutes before the pasta is ‘al dente’, remove from pot and drain,
saving some pasta water.

Melt butter in a saucepan and add drained pasta along with a little pasta water.

If your pasta appears to be too dry, put in more pasta water.

Add the truffle oil, parmigiano cheese, and cook everything together
for a minute so that the sauce thickens.

Plate and add the chopped ham and a touch of black pepper.

 
 
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