PILETINA U ALFREDO UMAKU

60 g maslaca
240 g vrhnja za kuhanje
1 eanj enjaka, zdrobljen
250 g svjee naribanog parmezana
60 g svjee nasjeckanog perina
tjestenina
Tjesteninu skuhajte. Rastopite maslac u srednje velikoj zdjeli na niskoj temperaturi.
Dodajte vrhnje i pustite neka se krka 5 minuta. Dodajte enjak i sir te brzo
mijeajte dok se sve ne ujedini i zajedno rastopi. Umijeajte perin i posluite. Za
cjelovitiji obrok po elji na vrh tjestenine moete sloiti piletinu (prenu ili s rotilja).

Ingredients

2 Tbsp olive oil

1 lb ground Italian Sausage
1 cup Mozzarella Cheese
cup grated Parmesan
24 oz package of fresh cheese Tortellini
3 cups spaghetti sauce (1-24 oz jar) + cup water
1 teaspoon Italian Seasoning

Instructions
1.
2.
3.
4.
5.

Heat olive oil in an oven safe skillet. Crumble in sausage and cook through, until no longer
pink.
Stir in spaghetti sauce, Italian seasoning water, and tortellini.
Bring mixture to a boil, turn heat down to low, cover and simmer for about 8 minutes or until
tortellini is tender. While pasta is cooking, turn broiler on to low (optional).
Remove from heat. Sprinkle mozzarella and Parmesan evenly over tortellini.
Place pan under the broiler for 2-3 minutes until cheese is melted. Alternately, you could place
the lid back on the pan and let the heat from the pasta melt the cheese.

Ingredients

1 tablespoon olive oil

3 Italian sausage links, casing removed

1 (14.5-ounce) can diced tomatoes

1 (8-ounce) can tomato sauce

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon garlic powder

1/2 teaspoon crushed red pepper flakes, optional

8 ounces farfalle pasta

Kosher salt and freshly ground black pepper, to taste

1 cup shredded mozzarella cheese

1/4 cup freshly grated Parmesan

1 cup ricotta cheese

2 tablespoons chopped fresh parsley leaves

Instructions

Heat olive oil in a large skillet over medium high heat. Add Italian
sausage and cook until browned, about 3-5 minutes, making sure to
crumble the sausage as it cooks; drain excess fat.

Stir in diced tomatoes, tomato sauce, oregano, basil, garlic powder and
red pepper flakes; season with salt and pepper, to taste.

Bring to a simmer and stir in pasta and 2 cups water. Bring to a boil;
cover, reduce heat and simmer until pasta is cooked through, about 1315 minutes.

Remove from heat. Stir in mozzarella and Parmesan until well combined.
Using a small cookie scoop, top with dollops of ricotta and cover until
heated through, about 2-4 minutes.

Serve immediately, garnished with parsley, if desired.

2 c. broccoli florets

Kosher salt

Freshly ground black pepper

1 bunch fresh basil

2 clove garlic

c. olive oil

2 tsp. lemon zest

3 oz. Parmesan

4 oz. mascarpone or cream cheese

2 c. shredded rotisserie chicken

c. chopped toasted pecans (optional)

1/2 lb. farfalle

1/4 tsp. red pepper flakes

Directions
1. Cook the broccoli in boiling salted water until tender, 5 minutes; remove to a bowl
with a slotted spoon. Add pasta to water and cook according to package
directions; drain.
2. Process basil, garlic, oil, lemon zest, red pepper, and Parmesan in a food
processer until finely chopped. Add broccoli and pulse until coarsely chopped, 4 to
6 times. Season with salt and black pepper.
3. Stir broccoli pesto and mascarpone into pasta until well coated; fold in chicken.

Ingredients

1 large onion

1 clove of garlic

120 g quality chorizo

2-3 cooked potatoes

1/2 bunch of fresh flat-leaf parsley

olive oil

2 large free-range eggs

Method
Preheat the oven to 180C/gas 4.
Peel and finely chop the onion and garlic, chop the chorizo, dice up the cooked potato and pick and
finely chop the parsley.
Gently fry the onion and garlic in a little oil in an ovenproof pan until the onion is soft. Add the chorizo
and fry for 2 to 3 minutes.
Add the potatoes and cook for 5 minutes more, then crack the eggs on top.
Transfer the pan to the preheated oven and bake for 8 minutes, or until the egg white is set but the
yolk is still runny.
Sprinkle with sea salt, black pepper and the parsley, to serve.

Ingredients

1 red pepper

4 spring onions

a ripe avocado

olive oil

1 sweet potato

2 large free-range eggs

2 tablespoons cottage cheese

a fresh red chilli

a few sprigs of fresh soft herbs, such as parsley, mint, coriander

Method
Halve and deseed the pepper, then slice into fine strips. Trim and finely slice the spring onions, then
destone, peel and chop the avocado.

Heat 1 tablespoon of oil in a medium frying pan over a medium-high heat, add the spring onions,
avocado and pepper and fry for 3 to 4 minutes, or until lightly charred.
Using a speed-peeler, peel the skin from the sweet potato, then continue peeling into fine ribbons.
Add to the pan, tossing with the charred veg, and fry for 3 minutes, or until the sweet potato ribbons
start to char.
Spread the veg evenly in the pan, then use the back of a spoon to push and dig out two pockets.
Crack an egg into each one, then tilt the pan so the whites run into the veg and bind everything
together.
Season with sea salt and black pepper, cover with a lid or tin foil, then reduce the heat to medium
low and let the eggs cook for 3 to 5 minutes, depending on how runny you like your yolks.
Meanwhile, deseed and finely chop the chilli, and pick and roughly chop the herbs.
Spoon the mixture onto a plate, dollop with cottage cheese and sprinkle over the chilli and herbs,
then tuck in!

2 anchovies, from sustainable sources

1 teaspoon capers
2 x 185 g tins of tuna in olive oil
210 g butter

Method
Chop the anchovies, and drain the capers and tuna. Blend in a food processor with the butter until
smooth.
Serve with Italian flatbreads or crispbread.

320 g dried penne

 70 g Iberico chorizo
1 fresh red chilli
2 sprigs of fresh rosemary
olive oil
4 cloves of garlic
1 large egg
2 heaped tablespoons fat-free natural yoghurt
a lemon , juice of

Method
Ingredients out Kettle boiled Large frying pan, medium heat Large lidded pan, high heat
START COOKING
Toast the pine nuts in the frying pan for a few minutes, tossing often Put the pasta into the lidded
pan, cover with boiling salted water and cook according to packet instructions Finely slice the stalk
ends of the chicory and click apart the upper leaves into a serving bowl Peel and finely slice the
clementines, add to the bowl with the baby spinach, then pick over the mint leaves Shave over a tiny
bit of Manchego and scatter with the hot nuts, returning the frying pan to a medium heat
In a cup, make your dressing with the vinegar, extra virgin olive oil and honey, then season to taste
and put aside Finely slice the chorizo, chilli and rosemary leaves and put into the frying pan with 1
teaspoon of olive oil and a pinch of pepper, then squash in the unpeeled garlic through a garlic
crusher and move everything around until lightly golden
Beat the egg, lemon juice, yoghurt and remaining finely grated Manchego together in a bowl Drain
the pasta, reserving a cupful of the starchy cooking water Toss the pasta into the chorizo pan,
remove from the heat and mix well with the creamy sauce, loosening with a splash of cooking water,
if needed, then season to taste Dress and toss the salad, then serve with the pasta