Wild Garlic Pesto
It’s the leaves of wild garlic (ramps) that you eat, not the bulb. If you manage to find wild garlic in the nearby countryside, well and good. If not, lots of farmers’ markets now carry it.
Ingredients
- 50g wild garlic leaves
- 1 shallot, roughly chopped
- 50g grated Parmesan
- 50g pine nuts, almonds or walnuts
- Generous pinch of salt
- 150ml extra-virgin olive oil
Instructions
- Rinse and dry the wild garlic leaves, discarding any thicker stems.
- Throw into a food processor with the shallot, Parmesan, pine nuts and salt and give a quick whiz. Slowly add the oil and process until you have the desired consistency.
- If you don’t intend to use immediately, spoon the pesto into small jars, pressing gently to remove any air pockets, and top with olive oil to seal.
- These jars will keep well in the fridge for short periods, but can also be frozen.
- Use this delicious pesto to dress pasta, add a highlight to risottos or spread on bruschettas.
Nettle Soup
Gather only the top few sprouts of the stinging nettles, and use gloves of course, while you gather and prepare them.
Number of servings (yield): 4
Ingredients
- 25g butter
- 1 medium white onion, chopped
- 2 medium potatoes, peeled and cut into chunks
- Large bunch of stinging nettles, leaves removed from thick stems and rinsed
- 1 liter of good quality chicken stock
- Salt and freshly ground black pepper
- Freshly grated nutmeg
- Fresh cream for garnish is desired
Instructions
- Melt the butter in a pan, add the onion and cook over a medium heat until softened.
- Add the potatoes and toss for a few minutes then add the stock.
- Simmer for 10 minutes, then add the nettle leaves. Season with salt and pepper, cook for another 5 – 10 minutes then purée with an immersion blender.
- Adjust seasoning and add a little freshly grated nutmeg.
- Serve as is, or with a swirl of fresh cream.
Artichoke Risotto
Number of servings (yield): 4
Ingredients
- 6 small globe artichokes
- Juice 1 lemon.
- 1 small onion, finely chopped
- 50g butter
- 400g Carnaroli rice
- Splash dry white wine
- 1.5 – 2 liters boiling vegetable stock
- 50g grated Parmesan cheese
- 1 tsp grated lemon zest
Instructions
- Prepare a large bowl with cold water and the lemon juice.
- Trim the artichokes, removing the tough outer leaves and the top third of the spikes.
- Cut into two, remove the hairy choke and slice vertically very thinly with a sharp knife.
- Place slices immediately in the lemon water to prevent them discoloring.
- In a large frying pan, heat the butter and sauté the chopped onion until it is has softened.
- Drain the artichokes and add to the pan, season with salt and pepper and cook gently for 8 – 10 minutes with the addition of a little vegetable stock. Stir in the rice and sauté until rice starts to become translucent.
- Add the white wine, and when it has evaporated, begin adding the boiling stock a little at a time, stirring continuously.
- As the rice absorbs the liquid, add more and continue in this way until rice is cooked, about 15 – 20 minutes depending on the quality of the rice.
- Off the heat, check the seasoning, stir in the grated Parmesan and lemon zest and serve immediately.
Mushroom and Ricotta Ravioli with Aromatic Oil and Pecorino Cheese
Courtesy of our Sardinia & The Costa Smeralda
Number of servings (yield): 4
Ingredients
- 350 g. Fresh Egg Pasta
For the filling:
- 200 g Mushrooms
- 30 g Onions, chopped
- ½ Garlic clove
- 150 g Ricotta, preferably of sheep
- 1 Egg
- 20 g Pecorino, grated
- Parsley, chopped
- Salt & Black Pepper, to taste
For the garnish:
- Extra-Virgin Olive Oil
- Herbs (garlic, mint, sage, rosemary, thyme)
- Pecorino cheese, grated
Instructions
- Wash the mushrooms and dice them.
- Heat olive oil in a pan and sauté the mushrooms, chopped onion, garlic, salt and pepper.
- Take off the heat and stir in the ricotta and the egg, Pecorino, and parsley.
- Salt and pepper to taste.
- Roll out the fresh pasta and cut squares of approximately 5cm by 5cm.
- Spoon some filling in the center of each square. Close each individual square by pulling the four corners up around the filling and pinching them shut together.
- In this way, they should look like little sacks made of pasta.
- Cook the pasta in abundantly salted water until they rise to the surface.
- Remove from heat, drain, and toss for minute in a heated frying pan with oil and the chopped herbs.
Fresh Pasta with Wild Asparagus
Courtesy of our Sardinia & The Costa Smeralda
Number of servings (yield): 4
Ingredients
For the pasta:
- 300 g Flour
- 3 Whole Eggs and 2 Egg Yolks
- 10 g Salt
- 1 tbs Extra-Virgin Olive Oil
For the sauce:
- 100 g Wild Asparagus
- 3 stalks of Wild Garlic,
- 40 g Aged Ricotta
- Extra-Virgin Olive Oil, as needed
- Salt & Pepper, as needed
Instructions
- Lay out the ingredients for the dough on a flat surface.
- You can start mixing with a fork and then continue with your hands.
- Once you have obtained a nice, smooth dough, set it aside for 10 minutes.
- Roll out the dough and cut in strips to form tagliatelle noodles.
- Wash and cut each asparagus stalk in half.
- Heat the olive oil in a pan and then add the asparagus stalks.
- Add a little of the cooking water from the pasta and let cook until the asparagus is tender.
- Finely chop the wild garlic and add it to the asparagus.
- Once the pasta is al dente, drain and add it to the pan with the asparagus.
- Mix together well and then transfer to a serving platter.
- Top with the salted ricotta cut in very thin slices.
Beef Sirloin with Cannonau Wine Sauce
Courtesy of our Sardinia & The Costa Smeralda
Number of servings (yield): 2
Ingredients
- 2 Melina Beef Sirloin Steaks of 150 g
- 1 Onion
- Extra-Virgin Olive Oil
- 500 ml Cannonau Red Wine
- 30 g Sesame Seeds
- Salt & Pepper, to taste
- Small Pepper
Instructions
- Preheat oven to 180° C or 350° F.
- Slice the onion thinly and sauté in a pan with olive oil.
- When caramelized, remove from heat and set aside.
- Pour the Cannonau in a saucepan and let it reduce over low heat until thickened.
- Pour a thin layer of extra virgin olive oil in a non-stick pan.
- Once the oil has heated add the Melina sirloin steaks and brown them on each side for 2-3 minute. Finish cooking in the oven for another 5 minutes. Then roll the sirloin in the sesame seeds.
- Arrange it on the center of the plate, then garnish with the caramelized onions and thinly sliced small pepper and pour the Cannonau next to the sirloin and serve.
Nonna Philomena’s Egg Biscotti
Ingredients
- 6 cups Flour, sifted
- 6 tsp Baking Powder
- 1 cup Sugar
- 1 tsp Salt
- ½ cup Canola or Vegetable Oil
- 3/4 cup Milk
- Zest of one Lemon
- 4 Eggs
- 1 tsp Vanilla Extract
Instructions
- In a bowl combine the flour, baking powder, sugar, salt, and oil.
- Then form a well in the center of the mix and add the milk, lemon zest, and eggs.
- Mix well with a fork until fully incorporated.
- Transfer mixture to a floured surface and knead. Shape the dough in small balls or crescents and placed on a greased baking sheet.
- Bake for 10-15 min.
- For glaze topping: Coat the biscotti with a simple frosting of 1 cup powdered sugar, 1 ½ tsp of milk or water, ½ tsp of vanilla extract and additional natural food coloring.
- Combine all the ingredients and cover each cookie once chilled.