Strozzapreti al Tonno (Tuna Strozzapreti)
Ingredients:
* 500 g (1.1 lbs) of Borrelli Strozzapreti
* 1 can of 7oz solid tuna packed in oil drained
* 1 can of Borrelli Diced Tomatoes 28oz
* 3 cloves of garlic chopped
* 1/2 cup of Borrelli Extra Virgin Olive Oil
* 1 red pepper, shredded
* 3 teaspoons of salted capers, rinsed and chopped
* Handful of fresh basil, coarsely minced
* 4 oz of a dry red wine
To serve six people.
Boil water, add salt and the pasta and let cook for approx. 10 minutes. While the pasta is cooking, heat the olive oil and saute the garlic and shredded red peppers for 3 minutes. Be sure not to burn the garlic. Lightly crumble the tuna into the pot and add the capers, crushed tomatoes, and the wine. Allow to cook for 5 minutes and check seasoning. You may have to add additional salt, some shredded basil, and a touch of ground pepper. Lower the heat and allow to simmer until the pasta is done. Garnish the pasta with the remainig basil and your ready to eat!
Orecchiette al Broccoli (Broccoli Orecchiette)
Ingredients:
* 2 lbs of broccoli
* 500 g (1.1 lbs) of Borrelli Orecchiette
* 1/2 cup of Borrelli Extra Virgin Olive Oil
* 4 cloves of garlic, finely chopped
* 6 anchovy fillets in oil, finely chopped
* salt and fresh black ground pepper
* 1/2 cup of 1/2 inch cubed italian bread
To serve 6 people.
Prepare the broccoli, cut florets and stems into 2 inch peices. Boil a large pot of water and add the broccoli. Cook for 5 to 8 minutes until barely tender. Remove the broccoli but do not discard the used water. Add salt to the used water and bring it to boil again and add the orecchiette to it. Stir and cook until al dente.
While waiting for the pasta to cook, heat the olive oil in a frying pan, add the garlic and cubed italian bread and fry for 2 to 3 minutes. Add the finely chopped anchovies and cook for another 3 to 4 minutes.
Before draining the pasta, pour 1 1/2 cups of cooking water over the broccoli. Add the pasta and the hot anchovies, garlic, and italian bread mixture. Mis well and season with salt, pepper, or crushed chilly. Then enjoy!
Fricelli con Salsa di Noci (Fusilli with Walnut Sauce)
Ingredients:
* 500 g (1.1 lbs) of Borrelli Fricelli
* 4 tbsp of Borrelli Extra Virgin Olive Oil
* 4 tbsp of Borrelli Plain Breadcrumbs
* 4 oz (1 cup) of walnut peices or halves
* 3 tbsp of chopped fresh parsley
* 3 oz 1/3 cup of butter, at room temperature
* 4 tbsp of 35% cream
* Salt and fresh ground black pepper
* Grated Borrelli Parmesan Cheese
To serve 6 people
Cook the walnuts in a small pan of boiling water for 2 minutes. Drain and slip off the skins. Dry and chop, then set aside a quater of the nuts.
Using a blender or food processor, process the remaining nuts, breadcrumbs, olive oil, chopped parsley and chopped garlic into a paste. Place the paste into a bowl and stir in the softened butter and 35% cream. Season the paste with salt and pepper.
Cook the fusilli pasta in a pot of salted boiling water until al dente and drain. Place the pasta into a large bowl and toss with the walnut sauce and a touch of extra virgin olive oil. Sprinkle with the walnuts previously set aside and garnish with a few leafs of parsley. Parmesan cheese can be added to individual plates if desired.
Tiramisù with Biscotti (Typical Italian cake)
Ingredients:
* 200 g (7 oz) of Mascarpone Cheese, room temperature
* 1½ tbsp of sugar
* 1 fresh egg
* 200 g (7 oz) Borrelli Almond Biscotti (try all 4 flavors)
* 2/3 cup of Italian espresso coffee, cooled
* 1 oz of Marsala-typical Italian sweet liqueur (optional)
* Cocoa powder (for sprinkling on top)
To serve 6 people
Make one cup of espresso coffee. In a large bowl, beat the egg yolk together with sugar to combine them. In a separate bowl beat the Mascarpone Cheese until smooth with a wooden spoon, and then add it to the mixture. In a separate bowl beat the egg whites until stiff and add them to Mascarpone Cheese, egg yolk and sugar mixture, fold until just combined. Prepare a shallow dish to soak the Biscotti inside a mixture of Marsala liqueur and coffee until soft. Arrange a layer of Biscotti in a serving bowl, then put the cream mixture on top and sprinkle with the cocoa powder. Chill for a couple of hours in the refrigerator.
For a crunchy topping take an Almond Biscotti and roughly grind in your hands. Sprinkle on top of cake after the cocoa topping for a crunchy texture.
Pasta with Sausage and Tomatoes
Ingredients:
* 2 tablespoons of Borrelli Extra Virgin Olive Oil
* 1 medium sweet onion, diced
* 1 pound of sweet Italian sausage meat (stuffing from 4 links)
* 1/2 teaspoon of red pepper flakes
* Salt to taste
* One 35oz can of Borrelli Crushed Tomatoes
* 6 fresh basil leaves
* 1 pound of any Borrelli Pasta
To serve 4-6 people
Heat olive oil in a medium sauce pan over medium-high heat. Add onion and sautè, stirring occasionally with a wooden spoon until softened and translucent, about 5 minutes.
Add sausage meat, red pepper and salt to taste. Cook, stirring occasionally until sausage is browned approximately 10 minutes.
Add the the can of Crushed Tomatoes, along with their juices, to the pan. Add 1/2 cup of water and bring to a simmer. Turn heat to low and let simmer until thickened, about 45 minutes. At the very end of cooking, tear 2 of the basil leaves into pieces with your hands and stir into the sauce.
While sauce is cooking, bring a large pot of salted water to a boil and add the Borrelli Pasta. Cook uncovered over high heat untilit is firm and not hard.
Drain the pasta and toss with half of the sauce. Dish pasta out into individual serving plates, top with a little more sauce, garnish with the remaining basil leaves torn by hand and serve.