Recipes — vegan RSS




Easy Spaghetti with Courgette and Lemon Zest

Spaghetti with fried zucchini, parmesan and basil leaves is a dish that originates in a small city on the Amalfi Coast, called Nerano. The “pasta alla nerano” is made with “provolone del monaco” (local cheese). We have created this delicious lemony variation keeping in mind our tradition. Ingredients for 4 people: 500 gr of Mamma Flora Spaghetti Pasta 4 zucchini 1 garlic clove 1oo gr of Parmesan Cheese 1 unwaxed lemon Salt Pepper Basil Leaves 3 spoons of Extra-Virgin Oil Tools: 1 Pot 1 Pan 1 Cutting board 1 Bowl Method: Wash carefully the zucchini. Peel 4-5 stripes of one courgette vertically (like in the photo). Put the stripes into a bowl to marinate with a little bit of oil,...

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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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Italian Cannellini Soup

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...

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