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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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Bruschetta with MAMMA FLORA Red Tomato Sauce, Parmesan & Asparagus

Serves: 2Prep: 5minCooking: 5min Try our Tomato Sauce and Asparagus Bruschetta! Ingredients: 185g MAMMA FLORA Red Tomato Sauce  1 Loaf of Bread  10 Asparagus Parmesan Extra Vergin Olive Oil Pepper Salt Tools: 1 Pot 1 Grill/Flat Pan Method: Begin by boiling the 10 asparagus, for 5 min, till soft. Ensure that the water is slightly salted to give the asparagus that twist of a taste.  Simultaneously warm up a pan/grill on medium-high fire, and once it's hot place slices of bread on it, preferably they should be about two fingers in height if you wish the best results.  Let the bread slices warm and occasionally turn them on each side till they are crispy or a brown tint, meaning they are...

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Antipasto Polenta Sticks

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...

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Broad Bean Crema

Prep: 30min Serves: 2 Difficulty: easy Once again I was walking through the farmers market and I found some beautiful broad beans grown in the UK. I called my mum and ran home to prepare a fragrant broad beans summer crema for lunch. Mamma Flora’s Tip: you can also serve it as a starter. Take your time to shell the broad beans as it’s pleasantly therapeutic Ingredients: 80 broad beans with pods 3 tablespoons extra virgin olive oil   ¼ red onion (to garnish) ½ glass of water rosemary bread salt and pepper Ice (for the preparation) Tools: 1 pot 1 pan 1 electric wand 2 bowls Method: Shell the broad beans Cut the onion in thin slices and place them in a pan with less...

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Summer Rice Salad

Serves: 2 Prep: 20min Difficulty: easy For me this is The summer dish. My mum would prepare it in the early morning, make it rest in the fridge until noon and serve it for lunch. Perfect to take to the beach or picnics and share it with your friends! Mamma Flora’s Tip: Use a special rice for salad, the only Italian one I find in London is the brand Riso Gallo “riso per insalate”, you can find in some Waitrose or Italian Delis. The reason why I use this type of rice is because the grains stay al dente and well detached. Add something fresh to the rice either some celery or green chili or some cubes of raw courgette. Ingredients: 200gr rice for...

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