Serves: 5-6 portions for pasta
Prep: 10min
Cooking: I suggest at least 1h.30 - 2h cooking time
Difficulty: Easy
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Serves: 2 persons
Prep: 10min
Cooking: 20-30 min
Difficulty: Easy
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The filling
The tacos
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Serves: 4 persons
Prep: 15min
Cooking: 90 min
Difficulty: Easy
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Prep: 10min
Cooking: 55-60 min
Difficulty: Easy
So many ways of using and cooking tomatoes, this is one of my favourite. My aunt Antonia taught me this recipe, it is super easy and effortless however the tomatoes are extremely fragrant and tasty. You can add them to your favourite recipes or just eat them on a bruschetta.
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Prep: 5min
Cooking: 30min
Difficulty: easy
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Ingredients for 4 people:
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Pasta with pumpkin is a typical autumn Italian dish. The sweetness of the pumpkin is the main feature of the dish, we also think that the research of a perfect balance between different flavours is a must-have. That’s why we’ve added a sprinkle of pecorino cheese which with its saltiness balances perfectly the pumpkin. And of course pumpkin is orange and perfect for your Halloween’s dinner!
Ingredients for 4 people:
Tools:
Tips: In the best restaurants, they drain the pasta few min before the cooking time, they then finish the cooking in the pan with the sauce and extra cooking water of the pasta. We will do the same in this recipe, this process is called: risottare as it’s the same process that is used to cook rice for risotto. Pasta cooked in this way is tastier and well mixed with the sauce.
Method:
Prep: 15min
Cooking: 30min
Finding yourself in the need of a simple Italian home cook dish? Try this exquisite recipe which I can assure you that will make all the difference in your day. I usually have it on a gloomy rainy day, because the vibrant colours are the first thing which put me at ease and warm my heart; making me feel like I was back home. In just a few words this pasta dish is a perfect way to place a smile on your lips!
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When I was studying abroad my mum prepared for me and my friends her favourite sauce placing it in vacuum jars. We literally used to stock hundreds of jar and after a busy day at uni or at work, we would eat a tasty Italian pasta with her sauce. That's her way to still share her love for food even if we don't eat at the same table.
Mamma Flora’s Tip: olives and capers are essential in this recipe, make sure they taste very good. I usually use the black Gaeta olives, try to find them at your Italian deli, otherwise, there are some greek ones, the kalamata which might do the job.
Method:
Try our Tomato Sauce and Asparagus Bruschetta!
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Prep: 15 min
Cooking: 25 min
Have you ever found yourself with the troubles of putting together a meal with many leftovers and only limited time at hand? Well, I certainly have and I always tend to go about it by using some variation of this recipe.
Mamma Flora’s Tip: Try our Gluten Free Pasta, it taste the same as our artisan pasta and it stays al dente!
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Serves: 4
Prep: 10min
Cooking: 30min
This is a very typical Italian family dish when the aubergines are in season, perfectly accompanied by a mozzarella salad starter. Enjoyed both by children and adults because of its fragrant smell and unique taste. Prepare it for your family for a Sunday meal: I know they'll love it too!
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Preparation: 50 min
Cooking: 15 min
Difficulty: medium
An exquisite taste in just a few minutes!
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Preparation: 50 min
Cooking: 25 min
Difficulty: medium
A "kiss" recipe! What a perfect recipe for Valentines: it could not be otherwise for these little sweets, the Baci di Dama. So-called because the two halves of biscuit are held together by a veil of chocolate. Enjoy this recipe with your loved ones; a special kiss for a special someone...
Ingredients (for about 35 pieces)
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Your lady's kisses are ready to be enjoyed!
]]>Cooking: 30-45 min
Difficulty: easy uniquenessof this dish lies in the seasonal ingredients: red chicory. We smooth this slightly bitter veggie with creamy taleggio cheese, and we add some earthiness by using roasted walnuts.
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MAMMA FLORA suggests adding thyme leaves and walnuts, to further enrich the taste of the sauce, remember to stir to flavour and serve hot!
Cooking: 20 min
Difficulty: easy
Its a very easy recipe, and it can be also served cold, so it can be prepared in advance too. The mozzarella gives the dish a fresh flavour.
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Your eggplant rolls are ready to be served!
Prep: 15min
Difficulty: easy
This recipe is a must for St Valentine. Chocolate is the king ingredient and its richness will conquer the heart of the person you love
Mamma Flora tip: If you like extra richness, put a small piece of dark chocolate in the middle of the pudding muds with the mixture just before baking
Ingredients:
150g Dark chocolate
80g Butter (+ some more to butter the moulds)
20g Flours
10g Unsweetened cocoa powder (+some more to coat the moulds)
2 eggs
1 yolk
90g icing sugar
Tools:
2 bowls
1 pot
Electric whisk
sieve
4 Pudding Moulds
Silicone spatula
Method:
Pre-heat the oven at 180
Put the chocolate in a heatproof bowl, set over, a pot of simmering water and stir occasionally until melted. When melted turn off the heat and add the butter to the chocolate, mix it and leave to rest
In another bowl whisk the eggs and the yolk with the icing sugar until pale and moussey.
Add the chocolate and the butter melted to the mixture and continue whisking until smooth. Sift the cocoa and flour in the mixture and gently fold with the spatula
Butter the pudding moulds then coat them with some cocoa. Take out the excess cocoa
Spoon into the prepared moulds, stopping just shy of the top. Bake for 13-14 mins (depending on your oven)
Turn them out onto plates and serve them hot with extra icing sugar or ice cream
Cooking: 15min
Difficulty: easy
This recipe gives a nice fragrant taste to a fish dinner and is perfect for the people that don't particularly like to eat fish but would yet like to include it in their meal plan.
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Cooking: 15min
Difficulty: easy
This recipe is quick and delicious for these winter days. It combines together seasonal ingredients into a mouthwatering traditional Piedmontese polenta dish.
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Preparation: 30 minutes
Cooking: 15-20 minutes
Difficulty: medium
This is the perfect recipe for a Sunday lunch where you sit for hours with your family and friends, you talk, you laugh and you enjoy the food.
Ingredients:
To make the sauce even softer add béchamel to the above ingredients.
Optional Ingredients for 1/2l of Béchamel
Tools:
Method:
Preparing the Pasta
Preparing the Filling
OPTIONAL (Make a Béchamel soften the sauce)
Preparing the Sauce
The final touches
Prep: 10min
Cooking: 15min
Difficulty: Easy
This year I have been often in Sicily and become obsessed with their traditional almond biscuits which are famous around the world. Under the thin surface these cookies hide a moist and light almond-flavored enter. Irresistible, I have finally found the perfect the recipe just in time for Christmas. So here you go, delicious almond biscuits ready in 20min to enjoy over Christmas time.
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Cooking: 15min
Difficulty: easy
This recipe is quick and delicious for these autumnal days. It combines together seasonal ingredients into a mouthwatering pasta dish.
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Prep: 4-5 hours (only if using dry cannellini)
Cooking: 30min for pre-cooked beans. 45 min - 1h for dry beans
Serves: 4
Difficulty: Easy
Lately I have rediscovered the power of legumes, they are healthy, cheap and perfect as comfort food. My mum serves a legume based dish at least twice per week at home. She has many delicious recipes I want to share with you in the next cold months. Cannellini is a more delicate version of beans and in Italy we love cooking with them. You need more prep time if you use dry cannellini otherwise buy the pre-cooked ones in can
Mamma Flora's Tip: Pasta and legumes are perfect when paired together, they become a complete dish. Try cooking our Gnocchetti Sardi in your legume soup for a even healthier meal. Just add some more hot water in your soup and cook the pasta directly in it
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Serves: 4
Difficulty: Medium
Nowhere else you will find a better spaghetti with clams than on the Amalfi Coast. It is a must, it is a certainty, it is one of our signature dishes. I learned this recipe from my mum when I was a child, but the most important thing are the ingredients. Fresh clams and fragrant ruby red tomatoes are essential.
Mamma Flora’s Tip: The quality of the spaghetti is very important, try our MAMMA FLORA spaghetti. We use only unrefined Italian semolina, made with bronze dies and they are slowly dried at low temperature. Finish the cooking of the spaghetti in the sauce for extra flavour.
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Prep: 30min
Serves: 4
Difficulty: easy
This dish was invented in 1952 by a restaurant called “Maria Grazia” in the beautiful bay of Nerano. The simplicity of this dish is the quintessence of our culinary tradition on the Amalfi Coast. There is only one main ingredient, the courgette and then the rest is done adding lots of parmesan and fresh basil. You will have a dish that tastes like summer!
Mamma Flora’s Tip: when you chose the courgettes, make sure they are firm and not too watery. You can use other hard cheese than parmesan, like provolone for example, the method is always the same as per below.
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Prep: 20min but serve after 2hs
Serves: 8 people
Difficulty: easy
By now you are all familiar with the Mamma Flora's classic tiramisù. This is an amazing summer version I have learnt from an old lady I met during a family gathering. Her tiramisù was soo delicious I ran to her asking for the recipe. Recipes are for sharing and she was so happy I asked for it.
Mamma Flora’s Tip: Leave the Tiramisù at least 2 hours in the fridge before serving, but if you want to serve a spectacular Tiramisù, make sure you prepare it the day before serving it, some dishes are better the day after.
Ingredients:
500gr mascarpone
400g fresh strawberries
3 free range organic eggs
3 big juicy oranges
3 tablespoons sugar + 1 tablespoon sugar for the strawberries
2 packages of sponge fingers of 175gr
drops of lemon juice
Tools:
3 bowls
electric whisker or a normal whisk
shallow dish, otherwise you can serve it in individual cups
Method:
Cut the strawberries in small pieces and place them in a bowl with 1 tablespoon of sugar on top and the juice of the 3 oranges. Mix it and leave to rest for 10min
Let’s prepare the cream
Divide the egg yolks and the egg whites. Whisk the egg yolks with the sugar. Rub the egg cream between your fingers: when ready, it should be completely smooth
Add the mascarpone to the mix and continue to whisk, whisk until it becomes white and fluffy and put aside for the moment
In a separate bowl whip the egg whites with 3 drops of lemon juice until they become stiff peaks
Add them to the mixture slowly with a spoon and when stirring make a movement from the bottom to the top so that the mix stays airy and fluffy
Remove the strawberries from the bowl, leaving the juice. Mix the drained strawberries with the mascarpone cream.
Leave the Tiramisù at least 2 hours in the fridge and enjoy!
Serves: 2
Cooking: 15min
Difficulty: easy
Many of you have asked me to show some of my favourite recipes with the Mamma Flora new natural pesti. So here one with the Pumpkin Pesto. It's very quick but seriously taste. More ideas on how to use the new pesti coming!
Ingredients:
Method:
Preparation: 30min
Serves: 2
Difficulty: easy
Pesce all’acqua pazza - Fish in crazy water, how crazy is this name in itself?
This is a very simple and easy way of cooking a delicious juicy fish. Many people are afraid of cooking fish but I promise this recipe will solve all your problems!
Mamma Flora’s Tip: Choose a white fish you like, I personally love seabream. If you go to the fish shop ask for a fish coming from open sea, as the flesh is tastier than a farmed one. Make sure the fish is already clean.
Ingredients:
500gr sea bream
5 cherry tomatoes
1 clove garlic in small pieces
1 table spoon and ½ of extra virgin olive oil
a handful of parsley
a slice of lemon
salt
Method:
I suggest you read the section below "How to carve a fish" before starting so that once the fish is ready you know what to do and you serve the fish nice and warm
How to carve a fish:
When I was a child I loved looking at my father carving the fish he carefully cooked. I guess I learnt from him just looking how he was doing. It seems challenging but it's actually an easier job than thought. Let's start:
Work on the sense of the length of the fillet and separate the fillet from the head and the tail with the help of a knife
Separate the top fillet in two, along the sense of the spine
With the help of a cake slice (wide enough) lift the first half fillet from the the spine, you may want to do it bit by bit until it’s completely detached from the spine and then place it in a clean dish. Do the same with the other half
You are left with the bone cage and the other fillet underneath the spine. First let’s remove the bone cage. Lift the tail and gently lift bit by bit the spine and the head, place it in a plate and don’t throw it away for the moment
You are left with the fillet on the bottom, check for unremoved bones and pull them with the help of the spoon. Pull the fillet from its skin and place it in the plate next to the other one
In the head there is the tastiest meat, in the cheeks, scoop it with the spoon
Preparation: 2h (take your time to enjoy this beautiful moment)
To use: after 1 day
Serves: 6 people
Difficulty: difficult but rewarding!
I say rewarding because it's amazing when you spend few hours in the kitchen and then you feel you have made something beautiful and tasty that your favourite people will love to try. That's how I felt when I make ravioli! Rewarded for the effort!
This recipe comes from my friend Maria Chiara's grandmother who thought her how to make them when she got married. Sharing recipes is a passion!
Mamma Flora’s Tip: You can freeze the raw raviolis, when you want to cook them again just place them in boiling water while still frozen and cook as per below.
Ingredients:
For the dough
1Kg Organic Flour
7 fresh eggs
Salt
Half cup of water at room temperature if needed
Semola (you need it to dry the ravioli, not for the dough)
For the filling
100gr ricotta cheese
500gr mozzarella (you can also use the buffalo one)
100 gr spinach
nutmeg
parmesan
salt and pepper
For the sauce
2cans of pelati tomatoes (250gr each), or 500gr or cherry tomatoes if you find fresh juicy ones
3 tablespoons of extra virgin olive oil
1 small onion or 1 clove of garlic if you use cherry tomatoes
basil
Tools you need
rolling pin
machine for pasta making (if you don’t have it you can always use the rolling pin)
ravioli stamp
Method:
Dough
Filling
After 30min the dough is ready to become pasta for ravioli
Place in the oven trays some semolina and recline the ravioli on the trays, sprinkle more semolina on top and let them dry for 1 day far from heaters and outside the fridge. You might want to turn them at some point as the bottom can become sticky
We are finally ready to eat them!
Sauce
Enjoy your hard work! Well done you!