Tagliatelle with stew sauce, saor of peppers and grains of cucunci

Ingredients for 4 people: 250 gr. of Filotea egg tagliatelle; 370 gr. of veal stew; ½ tablespoon of finely chopped cucunci; 2 red peppers; 1 shallot; 1 tablespoon desalinated capers; 1 Cavasso Nuovo red onion; 1 carrot; 1 bay leaf; 300 ml. dry white wine; 500 ml. of vegetable stock; a pinch of brown sugar; 100 ml. of apple cider vinegar; salt to taste; sweet chilli to taste; extra birgin olive oil.

2018-01-17T17:15:19+01:003 November, 2016|Ricette|

Linguine Garlic and Parsley with Scampi

Ingredients for 4 people: 250 g of Linguine Garlic and Parsley Filotea; 1 clove of garlic; 5 tablespoons of extra virgin olive oil; 12 shrimp; salt to taste; pepper to taste; 1 tablespoons of tomato paste.

2018-01-18T11:37:00+01:007 September, 2016|Ricette|

Omelette of mixed pasta in Filotea

Ingredients: 200 g of mixed long Filotea pasta (here we use spinach fettuccine and garlic and parsley chitarrone); 4 tablespoons of tomato sauce or whatever seasoning you like best; grated cheese to taste; 3 eggs; extra virgin olive oil.

2018-01-18T12:38:37+01:008 June, 2016|Ricette|

Tagliatelle with Venetian spider crab

Ingredients for 4 people: 250 gr. of tagliatelle all’uovo Filotea; 2 medium sized spider crabs (about 350-400 gr. of crabmeat); 1 lemon; 1 bunch of parsley; 1 sprig of fennel fronds; 2 bay leaves; 7 cherry tomatoes; 1 clove garlic; 5 black peppercorns; a pinch of red pepper; salt to taste; extra virgin olive oil.

2018-01-19T11:21:36+01:0023 March, 2016|Ricette|

Tagliolini with boiled curly kale

Ingredients for 4 people: 250 g of tagliolini all’uovo Filotea; leftover boiled cabbage; a piece of smoked cheese; 1 clove of garlic; extra virgin olive oil; chili to taste.

2018-01-22T10:09:25+01:0010 February, 2016|Ricette|