Recipes — Main dish RSS



Italian Puttanesca with MAMMA FLORA'S Red Tomato Sauce

Serves: 4Prep: 10minCooking: 10minDifficulty: easy 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: Firstly, boil the...

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A Taste of Summer, Spaghetti alla Nerano

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...

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Linguine with Pumpkin Pesto and Toasted Pistachio

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...

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Fish in Crazy Water

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...

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Rewarding Home Made Ravioli

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...

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