The main component of a healthy and tasty diet, Pasta di Canossa presents a range of products that are all bronze-drawn and have high protein value.
Place the pesto in a large bowl and cover with plastic film to prevent discoloration. Cook the pasta in a large pot of salted boiling water and drain it. Move the pasta into the large bowl and toss it with the pesto and a little olive oil. Serve with pine kernels and thin pecorino slices.
Melt the gorgonzola cheese in a small saucepan set over simmering water, with a tablespoon of milk. When completely melted, remove from the heat and keep warm. Peel and chop an onion and cook it until brown. Finely slice the salame. When the onion is tender, add the salame and sauté for a few seconds. The salame should not cook. Cook the sedanini in salted boiling water, then toss it with the onion and salame. After a couple of minutes remove from the heat and add the cheese. Mix thoroughly, season with grated parmesan to taste and serve.
Chop the pancetta (bacon), carrot and celery. Cook with butter for 15 minutes. Add the beef meat and the pork meat and sauté for a few minutes with half a glass of wine. Add the beef stock, tomato purée and peeled tomatoes. Season with a tiny pinch of salt and cook over low heat for 1 hour, mixing from time to time. The sauce should turn out quite thick. Season with salt and pepper.
In a skillet sauté the garlic with the oil until it gets brown. Add the cherry tomatoes, black pepper and bay leaves. Cook over low heat for 3 minutes. Add the pennoni (cooked meanwhile) with a few tablespoons of the water the pasta cooked in. Allow the sauce to reduce over high heat. Remove from the heat. Blend thoroughly with the butter, cheese and a bit of oil.
Clean the sardines and soak the raisins. Slice an onion and place it in a skillet with the oil and anchovies.Meanwhile dissolve the saffron in a little water and pour it into a skillet with the sardines. In the same skillet place the drained raisins, the groundalmonds and pine kernels. Mix well an cook for 10 more minutes. Cook the finocchietto in boiling water. Drain it and keep the water where the pasta is to be cooked. Toast the breadcrumbs in a skillet with 10g. olive oil. Cook the pennette in the boiling finocchietto water. Drain and toss.
Coarsely chop the meat and place it in a plastic bowl with 1l. red wine, a glass of vinegar and thefine herbs(rosemary, sage and bay leaves) to taste. Add either a celery stalk finely chopped or a sliced carrot. Allow the meat to absorb the flavour of the herbs, then pat it dry with a clean towel. In a skillet sauté the meat with a few halved garlic cloves and 4 tablespoons olive oil. Add the vegetable mixture of chopped onion, celery, carrot, rosemary, sage and bay leaves. Toss the pasta with the meat and vegetables. Serve immediately.
Bring a pot of lightly salted water to a boil. In a skillet sauté the sliced red onion with a little extra-virgin olive oil. Add the diced pumpkin and mix. Cook the pasta in the boiling water, drain and toss it with the pumpkin and onion. Remove from the heat and add the small Asiago dice. Season with black pepper.
Bring a large pot of salted water to a boil. Add the gramigna and cook.In a large skillet melt the butter, add the onion and cook until just tender (it should not brown). Add the finely chopped skinned sausage and sauté on all sides.Add the cream blending well with the sauce. Drain the pasta, place it still wet in the skillet and toss well. Add the grated parmesan and toss again. Season with freshly ground black pepper.
The main component of a healthy and tasty diet, Pasta di Canossa presents a range of products that are all bronze-drawn and have high protein value.
Heat the olive oil and sauté the slightly crushed garlic cloves. Remove the skillet from the heat. Add the chopped tomato, a generous pinch of salt, a pinch of sugar, the chopped bay leaves, washed and drained. Allow to simmer over low heat for about 20 minutes. Cook the pasta in a large pot of salted boiling water. Drain and toss over high heat with the tomato sauce for a few minutes. Serve topping with fresh basil leaves.
In a skillet heat a tablespoon of olive oil and sauté the mussels and clams. In another skillet heat one more spoonful of olive oil and sauté a garlic clove until fragrant. Add the cherry tomatoes and cook them until softened. Sprinkle with ground chilli pepper to taste. Add the mussels and clams and sauté for a couple of minutes. Drain the pasta - previously cooked in a large pot of boiling water. Toss with the tomato sauce. Sprinkle with minced parsley and mix well. Serve the linguine immediately with a little olive oil.
In a bowl grate the pecorino romano. Add a cupful of the water where the pasta has been boiling and whisk it into a smooth, well blended cream. Add a generous amount of freshly ground black pepper. When just tender drain the bucatini. Toss with the pecorino and pepper mixture. Mix well and serve immediately.
In a skillet sauté over high heat for a few minutes the chopped guanciale, olive oil and chili pepper. Add the white wine and let it reduce. remove the guanciale from the skillet and set it aside in warm place. In the same skillet add the tomato and season with salt. Remove the chili pepper and add the chopped guanciale to the sauce. In a bowl toss the cooked pasta with grated pecorino, then with the sauce.
Our pasta also tastes good for the Certifiers who accompanied us on the journey that allowed our business commitment to be recognized for the values that distinguish us, as well as our managerial ability and the utmost care we take in all our production processes.ISO22005 certification and the HACCP standard are proof of our commitment to the continuous improvement of quality.
Tenuta Cuniola estate where we grow the durum wheat to produce our 0 km granulated pasta. Our idea of 0 km are the boundaries of the estate and inside them we follow every stage of the cultivation of the durum wheat and pasta production with care.
As a guarantee and show of transparency for our consumers we attained ISO 22005 certification of our supply chain, because the things we tell you are not only a good story, but a wonderful reality.
In September 2015 we began the journey to obtain this important for certification to guarantee our high standards of quality and agro-food safety.
