Recipes — Vegetarian 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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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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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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Strawberry Tiramisù

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...

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