Serves: 6 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. Ingredients: 1 jar MAMMA FLORA sundried tomato pesto 1 sachet of instant polenta Salt Pepper Rosemary Olive Oil Parmesan Tools: 1 pan 1 pot Baking Tray Knife Method: Firstly, make the polenta as per instructions depending on whether its instantaneous or not. Once the polenta is almost cooked add a bit of salt, pepper, parmesan and rosemary to give it an earthy flavour. Then, pour the hot polenta on a tray, and let it cool down. Once the dense polenta is cool cut it in stick looking shapes, preferably with a width...
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. Ingredients: 4 medium sized courgettes 3 tablespoon extra virgin olive oil 2 garlic cloves 500gr spaghetti...
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...
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: Linguine or spaghetti 200g Mamma Flora Pumpkin Pesto a handful of shelled pistachio Extra virgin olive oil Salt Method: Cook the pasta in enough boiling water and salt it In the meantime in a pan toast the pistachio for 3-4 min (make sure they don't burn) then crushed them in small-medium pieces When the pasta is al dente, before draining, put aside some cooking water. Drain the pasta In a bowl, add the...
Preparation: 20min Cooking: 50min Serves: 8-10 people Difficulty: medium When my brother and I were kids my mum's present for our birthdays was the Caprese cake. She would make it the night before and I would help her in the making, eating the chocolate from the pot and adding the almonds. It's our tradition and it's her way to show us love. Happy birthday mum, I wish I could be there to prepare it for you... Mamma Flora's Tip: When my mum makes this divine cake she always prepares two. One for us and the other to send to friends and family. They love it! This cake should remain moist inside, so check your oven, you might need less cooking time or a lower temperature...
