Free recipes

Ingredients:

450 g dried spaguetti
1 quantity Green Pesto Sauce (click here to see the recipe)

Preparing:

Cook pasta in salted water for 10 minutes.
Drain the pasta and set aside 2 tbsps of cooking water.
Mix the water with the Green Pesto Sauce.
Add to the pasta and serve.

Ingredients:

300 ml milk
300 ml light cream
55 g butter
40 g all-purpose flour
3 cloves
2 bay leaves
1 onion
1/4 tsp nutmeg
Salt and pepper

Preparing:

Pour the milk into a pan with the bay leaves.
Press cloves into the onion, add to the milk and bring to the boil.
Remove from heat and set aside.
Strain the milk into a pitcher and rinse the pan.

Melt the butter in the pan, stir in the flour and cook for 1 minute.
Remove from heat and gradually pour in the milk, stirring constantly.
Cook the sauce for 3 minutes, stirring, then pour in the cream and bring to the boil.
Remove from heat and season with nutmeg, salt and pepper.

Ingredients:

2 lb boned leg of lamb, cut in cubes
1 cup pitted black olives
3/4 cup dry white wine
1/3 cup olive oil
2 garlic cloves, crushed
1 onion, sliced
1 red chilli, chopped finely
Salt and pepper

Preparing:

Fry garlic, onion and chili in olive oil for 5 minutes.
Add the lamb meat and wine and cook for 5 more minutes.
Stir in the olives, season with salt and pepper and trasfer to a casserole.
Cook in a preheated oven (180ºC / 360ºF) for 1hour 20 minutes.

Ingredients:

50 g Parmesan cheese, grated finely
25 g pine nuts
40 fresh basil leaves
3 garlic cloves, crushed
3 tbsp extra virgin olive oil
Salt and pepper

Preparing:

Process the basil leaves, garlic, pine nuts and Parmesan cheese for 30 seconds.
Add slowly the olive oil and season with salt and pepper.

Ingredients:

115 g canned tuna, drained
4 plum tomatoes, halved and seeded
4 tbsp olive oil
2 tbsp sun-dried tomato paste
2 tbsp capers, rinsed
2 tsp lemon juice
2 egg yolks
Finely grated rind of 1 lemon
Salt and pepper

Preparing:

Divide the sun-dried tomato paste among the tomato halves and spread around the inside of the skin.
Roast on a baking tray in oven at 200ºC (400ºF) for 15 minutes and leave to cool.

Process the egg yolks with lemon juice and rind until smooth.
Add the olive oil and process until it thickens.

Add tuna and capers to the previous mixture and season with salt and pepper.
Spoon the tuna mayonnaise into the tomato shells, return to the oven for 5 minutes and serve.

Ingredients:

1 cup espresso
1 oz Sambuca (anise liqueur)

Preparation:

Stir the espresso with Sambuca.
Serve in a glass.

Ingredients:

800 g canned chopped tomatoes
350 g dried cannelloni tubes
115 g cooked ham, diced
1 cup ricotta cheese
1/2 cup grated romano cheese
2 onions, chopped
2 garlic cloves, chopped1 egg
2 tbsp olive oil
1 tbsp shredded fresh basil
1 tbsp tomato paste
Sal and pepper

Preparing:

Preheat the oven to 180ºC (350ºF).

Fry the onions and garlic in olive oil for 5 minutes.
Add basil, chopped tomatoes and their can juices, tomato paste, salt and pepper.
Let simmer for 30 minutes.

Cook cannelloni in salted water.

Mix the ricotta, ham, egg, salt and pepper.
Fill the cannelloni tubes with the ricotta mixture and place in a single layer in a heatproof dish with butter.
Pour the tomato sauce over the cannelloni and sprinkle with grated romano cheese.
Bake for 30 minutes and serve.

Ingredients:

8 oz loin of pork
1 1/4 cup dry white wine
1 1/4 cup water
1 1/2 tsp finely chopped fresh fennel fronds
4 garlic cloves, sliced
4 garlic cloves
Salt and pepper

Preparing:

Place the garlic slices in a small strainer and rinse under cold water to moiten.
Spread out the fennel on a saucer and roll the garlic slices in it to coat.
Slide the garlic slices and the cloves into pockets in the pork.
Season the meat with salt and pepper.

Place the pork in a heatproof dish.
Pour in the water and wine.
Cook for 2 1/2 hours to 150ºC (300ºF).

Ingredients:

3 chicken breasts, half
4 pumpkins sliced
6 sliced tomatoes
300 g shredded mozzarella cheese
1/4 cup chopped basil
1 1/2 tbsp olive oil
Salt and pepper

Preparing:

Combine pumpkin with tomatoes and olive oil.
Distribute the mixture into 6 foil pieces.

Make cuts in the chicken breasts with a knife.
Fill with mozzarella cheese and basil.
Put on the pumpkin mixture and wrap well.

Bake for 30 minutes at 180ºC (360ºF).

Ingredients:

2 1/2 cups Béchamel Sauce
2 1/2 cups strained tomatoes
1/2 cup freshly grated Parmesan cheese
225 g mozzarella cheese, grated
175 g dried no-precook lasagna
4 zucchinis, sliced
2 eggplants, sliced
2 tbsp butter
1 tbsp parsley, chopped
1 tbsp marjoram, chopped
1 garlic clove, chopped
Salt and pepper

Preparing:

Preheat the oven to 200ºC (400ºF).

Put half the eggplant slices on a greased pan and cook for 8 minutes.
Remove from the pan  and drain on paper towels.
Add the remaining eggplant slices and extra oil and cook for 8 minutes.

Fry garlic, zucchinis, parsley and marjoram in melted butter for 5 minutes.
Remove fron the pan and drain on paper towels.

Layer the eggplant, zucchinis, mozzarella, tomatoes and lasagna in a greased heatproof dish.
Season with salt and pepper and finish with another layer.
Pour over the Béchamel Sauce, sprinkle with Parmesan cheese and bake for 40 minutes.