Recipes

Ingredients per 4 persone

• 400 g Penne Classiche
• 2 fresh sausages
• 500 g yellow pumpkin
• 3 thyme sprigs
• 10 small sage leaves
• 5 bay leaves
• 50 g butter 
• salt as needed, food twine

Directions:

Tie the thyme and sage together. Clean the pumpkin and cut it into small cubes. Melt the butter with the bay leaves in a saucepan, then add the pumpkin and the herbs. Season with salt and cook until the mixture begins to soften, then remove the herbs and reduce everything to a puree with a mixer.

Cut the sausage into small pieces and sauté them in another non-stick frying pan so they lose their

grease. Cook the Penne in plenty of boiling salted water for 7 minutes.

Drain and toss the pasta in the sauce and then flavour with the sausage pieces. Serve hot.

Ingredients per 4 persone

• 400 g Fusilli di Pisa
• 40 g pitted black olives
• 40 g capers with stems
• 20 g toasted pine nuts
• 20 g Pachino cherry tomatoes
• 20 g cherry mozzarellas
• 2 white celery stalks
• a handful of small basil leaves
• fresh ground chilli pepper
• extra virgin olive oil,
• salt as needed and white pepper

Directions:

Cook the Fusilli of Pisa in plenty of boiling salted water for about 7 minutes. Meanwhile, cut the tomatoes in half, the olives into strips and the celery stalks into small cubes.

Drain the pasta and pass it quickly under cold water to stop its cooking. Pour the pasta in a large bowl and add the chopped vegetables, season with oil, salt and pepper.

Serve garnishing each bowl with 5 mozzarella balls and a handful of basil leaves and pine nuts.

Ingredients per 5 persone

• 400 g Spaghettini
• 1 fresh cuttlefish (about 500 g)
• 3 shallots
• 1 fresh ripe tomato
• extra virgin olive oil as needed
• chilli pepper
• chopped parsley to taste
• salt

Directions:

Clean the cuttlefish and set aside the ink to be dissolved in a small cup of hot broth.

Cut the cuttlefish into strips. Drizzle a bit of extra virgin olive oil in a saucepan, then add the minced shallots and the chilli pepper. When everything is glassy, add the chopped tomatoes and the cuttlefish, salt to taste and cook over low heat for about 20 minutes or until cuttlefish is very tender.

Now add the liquid cuttlefish ink. Cook the Spaghettini for about 4 minutes, so they are still very al dente, drain and toss them in the saucepan until they have absorbed all the sauce liquid.

Sprinkle with parsley and serve right away.

Ingredients per 4 persone

• 350 g Maccheroni di Toscana®
• 200 g pork pancetta
• 1 medium onion
• 2 slices of stale Tuscan bread
• (about 100 g)
• 12 cherry tomatoes
• a handful of Parmesan cheese
• extra virgin olive oil, salt and
• chilli pepper as needed

Directions:

Drizzle a bit of extra virgin olive oil into a saucepan and add a sprinkling of chilli pepper and the halved tomatoes. Cook everything until you get a smooth sauce.

Cut the onion into medium sized slices and sauté them in another saucepan with plenty of extra virgin olive oil, then add the pancetta and cook until the fat becomes glassy.

Cut the bread slices into cubes and sauté them apart in a non-stick frying pan with a little bit of olive oil.

Cook the Maccheroni di Toscana®, drain and mix with the tomato sauce, then add the other ingredients cooked apart and serve hot with good sprinkling of Parmesan cheese.

Ingredients per 5 persone

• 360 g Spaghetti
• garlic clove
• chilli pepper, if desired
• 1 basil sprig
• 1 tablespoon tomato paste
• 1 teaspoon anchovy paste
• 100 g grated Parmesan cheese
• extra virgin olive oil as needed
• salt

Directions:

Finely chop the garlic, basil and chilli pepper and place them raw in a large bowl. Add in the remaining ingredients and mix well with a wooden spoon and a drizzle of extra virgin olive oil.

Cook the spaghetti, drain them and keep a bit of their cooking water to thicken the prepared sauce. Serve right away with a good sprinkling of Parmesan cheese.