Recipes

The Italians love to cook.  The two most important elements?  Great ingredients and a tried and true recipe.  They spend centuries perfecting their family  recipes; passing them down from generation to generation, improving them, modernizing them, making them even more delicious.  We are proud to share our family recipes with you and as always, provide the freshest, most authentic ingredients.  Felice Cucina!

Gluten Free Gnocchi with Sage-Butter Sauce

Ingredients

500g Marcelli Formaggi Gluten Free Gnocchi
1/4 cup butter
1 clove garlic, minced
1 teaspoon dried sage
1/4 teaspoon salt
1/4 cup grated Pecorino di Parco
1/4 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese

Instructions

1. Bring a large pot of lightly salted water to a boil over high heat. Add the gluten free gnocchi pasta, and cook until they float to the surface, 2 to 3 minutes; drain.

2. Melt the butter in a skillet over medium heat. Stir in the garlic, and cook until the garlic has softened and is beginning to turn golden brown, about 4 minutes. Stir in the sage and salt for a few seconds, then add the cooked gnocchi. Toss gently with 1/4 cup of the Pecorino cheese and the pepper. Sprinkle with the remaining 2 tablespoons Parmesan cheese to serve.

Bucatini with Cherry Tomatoes, Shallots and Ricotta 

Ingredients (serves 6):

500g / 17.6 Oz Marcelli Formaggi Bucatini
500 g / 17.6 Oz Sweet Semi-dried Cherry Tomatoes
250 gr / 8.82 Ricotta Al Fumo Ginepro
10 / 12 Shallots
2 Garlic cloves
8 / 10 leaves thyme or Lemon verbena
Extra Virgin Olive Oil to taste, Terre Delabbazia
Sugar to taste
Salt to taste
Black Pepper to taste 

Instructions

1. Peel and chop the garlic, slice the shallots.

2. Heat the extra-virgin olive oil in a pan, add the garlic and shallots. Sauté for a few minutes or until the shallots turn golden then, remove the garlic cloves.

3. Add the semi-dried cherries to the pan with a pinch of sugar.

   Cook for a few minutes, season with salt and black pepper.

4. At the end of the cooking time, add the thyme or Lemon verbena.

5. Meanwhile, cut the salted ricotta cheese into thin slices.

6. Cook the Bucatini in a large pot with plenty of salty water, adding one teaspoon of extra-virgin olive oil and follow the instructions indicated on the package.

   Once drained, place the pasta in the pan with the sauce and toss briefly.

7. Top generously with ricotta, dress with a leaf of thyme or Lemon verbena and serve. 

                                                        

 

Caserecci with Sausage, Fennel and Saffron

Ingredients (Serves 6)

 

500g / 17,6 Oz Marcelli Formaggi Caserecci Pasta 
400g / 14,11 Oz Pork sausage
2 Fennel bulbs
½ Red onion 
250 ml / 8,80 Fl Oz Milk
2 Envelopes of saffron powder and some saffron pistil
1 teaspoon Corn starch
1 tablespoon Fennel seeds
2017 Harvest Olio Fresco to taste 
Coriander to taste
Salt to taste
Black pepper to taste  

 

Instructions

 

 

1. Slice and dice the onion very thin and sauté in a pan with a few tablespoons of extra-virgin olive oil.

2. Add the sausage, when the meat starts browning, add the fennel seeds and eventually season with salt.

3. Clean and chop the fennel bulbs into slices. Allow the slices to soak in iced-cold water.

4. In a small pot, heat the milk, add the saffron and thicken with the corn starch. Toss constantly until boiling or until a creamy sauce is formed. Then, add the drained and dried fennels, sprinkle with coriander and season with salt.

5. Cook the Caserecci in a large pot with plenty of salty water adding one teaspoon of the olive oil and following the instructions indicated on the package. Once drained, sauté the pasta with the sauce.

6. Serve the Caserecci on a bed of fennel colored with saffron and dress with some fennel seeds and saffron pistil.

Gluten-free Orecchiette Pasta with Tomatoes and Sausage

 

Linguini with Sea Scallops, Zucchini Blossoms and Orange

Ingredients (serves 6):

1. In a large sauté pan, heat extra virgin olive oil and stir the sea scallops until brown and fragrant. Then, simmer with white wine until reduced and sprinkle with black pepper.

2. Clean and chop the zucchini blossoms into thin slices.

   Squeeze the orange and reserve the juice.

   Transfer the zucchini blossoms and the orange juice to the pan adding a tablespoon of vegetable broth and salt.

   Toss gently until reduced.

3. Cook the linguini in a large pot with plenty of salty water adding one teaspoon of extra-virgin olive oil and following the instructions indicated on the package.

   Once drained, place the pasta in the pan with the sea scallops and zucchini blossoms, adding some more vegetable broth, if necessary.

4. Serve the linguini  on a bed of rocket salad with poppy seed and grated orange peel.

                                                                                   

 

Gluten Free Mezzi Rigatoni with Peas and Black Truffle

Ingredients (serves 6):

500g / 17,6 Oz Marcelli Formaggi Gluten Free Rigatoni
600gr / 21,16 Oz Pre-cooked peas
400ml / 14,08 FL Oz Milk
4 Shallots
Black Truffle powder to taste
1 Garlic clove
Vegetable bouillon/stock to taste
Salt to taste
Black Pepper to taste
Extra virgin olive oil 

Instructions

1. Squeeze the shallots from their skins and mash. In a large sauté pan, place extra virgin olive oil, add the shallots and cook until brown.

2. Add the pre-cooked peas, milk, one garlic clove and cook for some minutes.

3. Take the garlic clove out, add salt and black pepper to taste, stirring to form a sauce reasonably thick (but not too dense.)

4. Add the mixture in a pot and cook until it slightly reduces.

5. Cook the Marcelli Formaggi Gluten Free Mezzi Rigatoni in a large pot with plenty of salty water, adding one teaspoon of extra-virgin olive oil and following the instructions indicated on the package.

   Once drained, place the pasta in the pan with the peas sauce, add a tablespoon of vegetable broth and toss briefly.  Strew the surface with pure truffle powder, very finely minced, and serve. 

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Bucatini with Mostocoto and Laurel 

Ingredients (serves 6):

500g / 17,6 Oz Bucatini
1 litre / Praesidium Mostocotto
1 Small glass Brandy
1 Cup extra virgin olive oil
150g / 5,29 Oz Garlic
4/6 Laurel leaves
1 or 2 Chili pepper
Salt to taste
Black Pepper to taste
Extra Virgin Olive Oil
Pecorino cheese (optional)

Instructions

1. Peel and chop the garlic cloves.

2. In a large sauté pan, heat extra virgin olive oil, add the garlic and the chili pepper until beginning to brown.

3. Add the brandy and cook until the liquid is reduced.

4. Place the mostocotto, laurel leaves, salt and black pepper to taste.

5. Cook over low heat until the mixture is slightly creamy and the wine reduced.

6. Cook the bucatini  in a large pot with plenty of salty water adding one teaspoon of extra-virgin olive oil and following the instructions indicated on the package.

   Once drained, place the pasta in the pan with the wine sauce and toss briefly.

7. Top with a laurel leaf and eventually, sprinkle with Pecorino cheese and serve. 

                                                                                     

Gluten-free Penne Pasta alla Contadina

 

Ingredients

8 ounces Marcelli Formaggi gluten free penne 
2 tablespoons olive oil Terre Delabbazia
1 cup coarsely chopped onion
1 cup sliced mushrooms
2 carrots, sliced
1 red bell pepper, cut in 1-inch pieces
1 green bell pepper, cut in 1-inch pieces
3 cloves garlic, minced
2 teaspoons dried basil
1 jar gluten free tomato basil sauce
12 ounces precooked smoked chicken sausage, such as andouille or chorizo, sliced
1/4 cup chopped Italian parsley, divided
4 ounces grated Pecorino di Parco

Instructions

1. Preheat oven to 375 degrees F.

2. Cook penne in boiling salted water until al dente, or about 2 minutes less than directed on the package.

3. Meanwhile, heat oil in a large deep skillet or saucepan. Add onion, mushrooms, carrots, peppers, garlic and basil. Cook until vegetables are soft, about 8 minutes.

4. Stir in tomato sauce, sausage, cooked pasta and 2 Tbsp. parsley. Heat through. Transfer to a 13x9-inch baking dish. Sprinkle evenly with remaining parsley and pecorino cheese. Bake 10 to 15 minutes until cheese is melted. Let stand 5 minutes before serving.