BLACK TRUFFLE GNOCCHI
- 1 (1.1 lb.) pkg potatoes gnocchi
- 2 tbs. Vigne Vecchie extra virgin olive oil flavored with truffle
- Vigne Vecchie Carpaccio of black truffle as you like
- Salt to taste
Bring a saucepan of salted water to the boil and cook gnocchi until the floating. Meanwhile, put the evo oil truffle infused into a medium saucepan over a medium heat, add some slices of truffle carpaccio and simmer for some minutes.When gnocchi are floating, drain and toss with the sauce to coat.
PASTA WITH RED TOMATO PÂTÉ
- 0.77 lb. of Vigne Vecchie bronze drawn spaghetti
- 5 tbs. of Vigne Vecchie red dried tomatoes patè
- 3 tbs. of Vigne Vecchie traditional extra virgin olive oil
- 4 anchovy fillets
- salt to taste
-1 red hot chili pepper
- 3 tablespoons of toasted bread crumbs
In a large frying pan over a medium-high flame add 4 tablespoons of Vigne Vecchie organic extra virgin olive oil, red hot chili pepper and the anchovy fillets. Once anchovy fillets are melted add the Vigne Vecchie red dried tomatoes pâté and cook for some minutes. Bring a saucepan of salted water to the boil and cook Vigne Vecchie durum wheat spaghetti according to cooking instructions. Meanwhile in a pan over a low flame toast the bread crumbs. Drain spaghetti "al dente" , add to the sauce and cook just for a few extra minutes. Serve hot and sprinkle over the chopped parsley and the toasted bread crumbs. Drain pasta some minutes before cooking instruction say because pasta will continue to cook in the sauce.
PASTA WITH BROCCOLI PESTO
Pesto with broccoli is a greedy cream perfect to season pasta. A very easy to do recipe.
- 1 jar of Vigne Vecchie broccoli florets (8.11 oz.)
- 3 tbs. of Vigne Vecchie organic extra virgin olive oil
- 2 tbs. Parmigiano cheese
- 1 tb. pine puts
- 1 tb. peeled almonds
- Fresh basil (5 leaves)
- 0.77 lb. of Vigne Vecchie durum wheat fusilli
- Salt to taste
In a large frying pan over a medium flame add Vigne Vecchie organic extra virgin olive oil and add broccoli florets. Cook until broccoli are melted
Bring a saucepan of water to the boil and cook broccoli for about 5 minutes.
Drain the vegetables and add them in a bowl with ice (ice keeps vivid the colour of vegetables).
Once broccoli get cold add them in a blender together with pine nuts, peeled almonds, grated parmigiano reggiano, basil, salt to taste and half of oil.
Once the blender is working add slowly the remaining oil. The texture should be very soft and creamy. If it should be too thick add a little more of extra virgin olive oil.
The pesto is ready to season pasta. Enjoy your meal!