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TAGLIATELLE WITH MEAT SAUCE

INGREDIENTS FOR 4 PERSONS
• 250 g Tagliatelle “La Pasta di Aldo”
• 800 g Pureed tomatoes
• 250 g Ground veal
• 250 g Tied flank
• 100 g White wine
• 80 g Extra virgin olive oli
• 80 g Grated Parmesan cheese
• 30 g Butter
• 1 Onion
• 1 Stalk of celery
• 1 Carrot
• 2 Cloves
• 1 Pinch of nutmeg
• Salt and pepper to taste

PREPARATION
Put the oil in a large pot and sauté the celery, the carrot and the
onion with the cloves, add the flank, let it brown on all sides then
add the minced meat. Add salt and pepper, cook for about ten
minutes then pour the win and let evaporate. Add the tomato
sauce, a pinch of nutmeg and bring to a boil, Lower the heat, then
add the butter and cook slowly for a few hours. When the meat will
be cooked, season with a few leaves of basil, Cut the meat into
slices and keep warm. Boil the Tagliatelle “La Pasta di Aldo”, dress
them with the meat sauce, sprinkle with grated Parmesan and
serve them garnishing with the slices of meat.

TAGLIATELLE AMALFITANE
WITH SHRIMPS AND GORGONZOLA

INGREDIENTS FOR 4 PERSONS
• 250 g Tagliatelle Amalfitane “La Pasta di Aldo”
• 300 g Clean shrimps
• 100g Cooking cream
• 30 g Gorgonzola cheese
• 20 g Extra virgin olive oil
• qs Chives
• qs Dry Martini
• Salt to taste

PREPARATION
Heat the oil in a pan, fry the shrimps and as soon as they start to
brown, add the Dry Martini. Once the alcohol has evaporated, add
the cooking cream and Gorgonzola stirring to make it melt.
Season with salt - be careful to not overdo, given the strong flavour
of Gorgonzola.
Boil the Tagliatelle Amalfitane “La Pasta di Aldo” for 5 minutes,
drain the pasta and pour it into the sauce, toss in a pan until
blended. Before serving, place a pinch of chopped chives on the
plate.

PAPPARDELLE WITH WILD BOAR

INGREDIENTS FOR 4 PERSONS
• 250 g Pappardelle "La Pasta of Aldo"
• 400 g Boar
• 100 g Carrots
• 80 g Onion
• 80 g Celery
• 35 g Extra virgin olive oil
• qs Juniper berries

PREPARATION
The day before, soak wild boar in red wine (cover the meat
completely). Then take the wild boar and dice. In a saucepan put
the oil and the chopped celery, carrot and onion then add a few
juniper berries, as soon as they fry add the wild boar and brown it
for about 10 minutes. Cover the meat with red wine and cook over
moderate heat for about 40 minutes (until the wine has
evaporated). Boil the Pappardelle "La Pasta di Aldo" for 5 minutes,
leaving them a little al dente, pour them into the sauce and sauté in
the pan for a couple of minutes to mix everything better.

CHITARRINE WITH AROMATIC HERBS

INGREDIENTS FOR 4 PERSONS
• 250 g Chitarrine "La Pasta di Aldo"
• qs Extra virgin olive oil
• 1 Clove of garlic
• ½ Hot pepper
• 1 Pinch of marjoram
• 1 Pinch of thyme
• 4 Sage leaves
• qs Oregano
• Abundant chopped parsley
• 2 Fresh mint leaves
• 1 Head of blanched and minced chicory

PREPARATION
Cook the Chitarrine “La Pasta di Aldo” in abundant salted
water, fry the garlic and the chilli pepper in extra virgin olive oil
quickly over high heat; when they have reached the desired
colour, add all the herbs and Chitarrine, that in the meantime
have finished cooking, whisk for a few seconds over high heat
and serve adding the cooking water q.s.

FILINI WITH SALMON SAUCE AND VARNELLI

INGREDIENTS FOR 4 PERSONS
• 250 g Filini "La Pasta di Aldo"
• 500 g Slice of cleaned salmon
• 50 g Pureed tomatoes
• 100 g Butter
• 200 g Cooking cream
• 1 Spoon of minced scallion
• 1 Spoon of Varnelli
• 8 Basil leaves
• Salt at taste

PREPARATION
Cut the salmon into little chunks and fry slightly it with the butter
and the scallion. When all the ingredients are brown, sprinkle the
Varnelli Mistrà and flambé.
After that, add the cooking cream, the pureed tomatoes, the salt
and let it reduce. In the meanwhile, boil the Filini “La Pasta di Aldo”,
strain them just slightly firm and pan-fry them with the sauce.
Arrange them on the dish, garnishing with basil leaves.

LINGUINE WITH WALNUTS PESTO

INGREDIENTS FOR 4 PERSONS
• 250 g Linguine “La Pasta di Aldo”
• 20 g Basil leaves
• 50 g EVO oil
• 30 g Grated Parmesan cheese
• 3 Walnuts
• Salt to taste

PREPARATION
Pound with a mortar and pestle, or process with a blender, the basil leaves, the walnuts, the Parmesan, the salt and the extra virgin olive oil.
Meanwhile pour the Linguine “La Pasta di Aldo” into the boiling salted water and let cook for 4 minutes. Then drain the pasta and finish cooking in the pan with the walnuts pesto by stirring for 1 minute.

MACCHERONCINI WITH MANTIS SHRIMPS

INGREDIENTS FOR 4 PERSONS
• 250 g Maccheroncini "La Pasta di Aldo"
• 8 Mantis shrimps
• 100 g Extra virgin olive oil
• 1 Spoon of sliced scallion
• 100 g Pureed tomatoes
• 200 g Cooking cream
• Some rocket
• 30 g Vodka
• Salt at taste

PREPARATION
Clean, wash and thinly cut the rocket. Clean the mantis shrimps
and break them into little pieces. In a pan, fry lightly oil and scallion,
add the mantis shrimps, brown them and flambé them with vodka.
Add the pureed tomatoes, cook for 5 minutes then pour the
cooking cream, salt and leave it to cook for other few minutes. Boil
the Maccheroncini “La Pasta di Aldo” in abundant salted hot water,
strain them just slightly firm and pan fry them with the sauce of
mentis shrimps. Add the rocket and serve on dishes.

MALTAGLIATA FLAN
WITH TOMATO AND BASIL

INGREDIENTS FOR 4 PERSONS
• 250 g Maltagliata “La Pasta di Aldo”
• 600 g Tomato sauce and basil
(1/2 onion, 1 stalk of celery, 1 carrot, 150 g oil, 6 basil leaves,
1 kg peeled tomatoes, 100 g extra virgin olive oil, salt to taste)
• 500 g Béchamel sauce
(50 g butter, 40 g flour, 1/2 litre of milk, salt, pepper and nutmeg to taste)
• 250 g Buffalo mozzarella
• 8 Basil leaves
• 60 g Grated Parmesan cheese

PREPARATION
Boil the Maltagliata “La Pasta di Aldo” until it is "al dente" and let it
dry in a dish. Alternate layers of the tomato sauce with the
Maltagliata along with the Buffalo mozzarella, parmesan cheese
and béchamel. Fill the dish in this way finishing with the béchamel
sauce. Bake in preheated oven at 200°C until the pasta is golden
brown and serve.

PASTA NENO ALLA RUSTICA, WITH SALSICCIA,
FUNGHI CARDONCELLI AND CARAMELED ONION WITH BEER

INGREDIENTS FOR 4 PERSONS
• 250 g Neno Pasta "Aldo Pasta"
• 200 g Sausage
• 120 g Cardoncelli mushrooms
• 200 g Extra virgin olive oil
• 120 g Grated Parmesan cheese
• 4 pcs White onion
• ½ Glass of beer
• Salt to taste

PREPARATION
Put some oil in the pan, add the onion, when it starts to wither pour
the beer. Put the remaining oil in another pan and fry the sausage
together with the Cardoncelli mushrooms. In the meantime pour
the Neno Pasta "La Pasta di Aldo" in boiling salted water and let
cook for 4 minutes. Drain the pasta and finish cooking in the pan
with the sausage and mushrooms, then stir with Parmesan. Place
the pasta on the plate and add a few caramelized onion fillets to
garnish.

FARRINE WITH PORCINI MUSHROOMS

INGREDIENTS FOR 4 PERSONS
• 250 g Tagliatelle "La Pasta di Aldo"
• 500 g Washed porcini mushrooms
• 100 g Extra virgin olive oil
• 50 Butter
• 100 g Grated Parmesan
• 1 Bay leaf
• 1 Unpeeled clove of garlic
• 1 Spoon of thinly cut parsley
• Salt at taste

PREPARATION
In a pan with oil and garlic, sauté the mushrooms, previously
thinly sliced. Add the salt, the bay leaf, and let stew for 5
minutes. When cooking is complete, add the butter and
remove the bay. Boil the Farrine “La Pasta di Aldo” in abundant
hot salted water, then strain them and pan-fry them with
mushrooms. Add the parsley, sprinkle with Parmesan and
serve.

FARRINI WITH BEANS, PEAS AND ARTICHOKES

INGREDIENTS FOR 4 PERSONS
• 250 g Farrini “La Pasta di Aldo”
• 160 g Fresh broad beans shelled (alternatively frozen)
• 120 g Fresh peas shelled (alternatively frozen)
• 5 Artichokes, cleaned, sliced and soaked in lemon juice
• 1 Clove garlic
• 1/4 Thinly chopped onion
• 70 g Extra virgin olive oil
• 1 Tablespoon chopped wild fennel
• Salt and pepper to taste

PREPARATION
In a saucepan sauté the garlic and onion with the oil, then add
all the vegetables. Add 1 dl of water, salt, pepper and cook
over a low flame for 6-7 minutes, stirring occasionally. Boil the
Farrini “La Pasta di Aldo” and toss them in the sauce, add the
fennel and serve.

SARACENE WITH ASPARAGUS SAUCE

INGREDIENTS FOR 4 PERSONS
• 250 g Saracene "La Pasta di Aldo"
• 20 Asparagus
• 1 Spoon of sliced scallion
• 100 g Butter
• 60 g Grated Parmesan
• Salt at taste

PREPARATION
Clean the asparagus and cook them in boiling salted water for few
minutes, pass them under cold water to preserve the brightness of
the colour, and wrap them in a dishcloth to dry. Cut the asparagus
into rounds, leaving aside the tips. Pan fry the asparagus with the
butter and the scallion, salt them and complete the cooking. Boil
the Saracene “La Pasta di Aldo”, strain them and dress with the
asparagus, then sprinkle with Parmesan.
Arrange the pasta in a dish garnishing with the tips of asparagus.

TOMATO PASTA WITH SICILIAN ANCHOVIES
AND BASIL, ON BURRATA CREAM AND
DRIED PACHINO PULP

INGREDIENTS FOR 4 PERSONS
• 250 g Tomato Tagliatelle “La Pasta di Aldo”
• 8 Anchovies in oil
• 12 Basil leaves
• 120 g extra virgin olive oil
• 100 g Grated Parmesan cheese
• 360 g Burratina
• 200 g Cooking cream
• Salt to taste

PREPARATION
Mix the burrata and the cooking cream with a blender and keep the
cream thus obtained in the fridge. Put the oil in the pan together
with the 4 basil leaves and 4 anchovy lightly fry. Meanwhile pour
the Tomato Tagliatelle “La Pasta di Aldo” into the boiling salted
water and let cook for 4 minutes. Then drain the pasta and finish
cooking in the pan with the sauce stirring with Parmesan for 1
minute. Garnish with 2 basil leaves and an anchovy before serving.

SPINACH TAGLIATELLE WITH CRISPY JOWL
AND CHEESE CREAM

INGREDIENTS FOR 4 PERSONS
• 250 g Spinach Tagliatelle "La Pasta of Aldo"
• 400 g Pork jowl
• 40 g Extra virgin olive oil
• 200 g Milk
• 400 g Grated Parmesan cheese

PREPARATION
Take 200 g of the pork jowl and cut it into thin slices, bake at 180°C
for 4 minutes to make it crispy.
Blend the milk with 300 g of grated Parmesan to form a cream.
Chop the remaining 200 g of pork jowl with the knife and lightly
sauté. Meanwhile pour the Spinach Tagliatelle "La Pasta di Aldo"
in boiling salted water and cook for 4 min. Drain the pasta and
finish cooking in the pan with the previously prepared pork jowl,
finally stir in the Parmesan cheese. Serve in a dish by adding the
cream cheese on the top and garnish with the crispy pork jowl.

CUTTLEFISH INK CHITARRINE WITH SMOKED
SWORDFISH AND PEPPERS CREAM

INGREDIENTS FOR 4 PERSONS
• 250 g Cuttlefish ink chitarrine “La Pasta di Aldo”
• 150g Smoked swordfish
• 500g Red and yellow peppers
• 100 g Extra virgin olive oil
• 150 g Cooking cream
• 50 ml White wine
• 30 g Onion
• 30 g Parsley
• 1 g Garlic
• qs Salt and chilli

PREPARATION
Brown the chopped onion and the diced peppers in a pan with
oil. Once cooked, blend them with cooking cream to obtain a
smooth cream. Now, in the same pan used for the peppers,
sauté the whole garlic, the chili pepper and the smoked
swordfish pieces. Sprinkle with white wine, let it evaporate and
add the pepper cream. After boiling the Cuttlefish Ink
Chitarrine “La Pasta di Aldo” for 7 minutes, add them to the
sauce and finish with some chopped parsley and a drizzle of
extra virgin olive oil.

TAGLIATELLE WITH LEMON
AND VERACIOUS CLAMS

INGREDIENTS FOR 4 PERSONS
• 250 g Tagliatelle with Lemon "La Pasta di Aldo"
• 500 g Veracious clams
• 80 g Extra Virgin Olive Oil
• 2 Garlic cloves
• ½ Glass of white wine
• 1 Spoon of finely chopped parsley
• qs Salt and pepper

PREPARATION
Thoroughly purge and wash the clams. Sauté the finely chopped
garlic and the chilli pepper in a pan with the oil, add the clams,
sprinkle with the wine and leave them to open. Boil the Tagliatelle
with Lemon "La Pasta di Aldo", drain and sauté in a pan with the
clams, sprinkle with parsley and serve at the table.

TRUFFLE TAGLIATELLE WITH BROCCOLI
CREAM AND TALEGGIO CHEESE

INGREDIENTS FOR 4 PERSONS
• 250 g Truffle Tagliatelle "La Pasta di Aldo"
• 300 g Broccoli
• 50 g Sausage
• 100 g Taleggio
• 100 ml Extra virgin olive oil
• 1 g Garlic
• 70 g Milk or water
• 30 ml White wine
• qs Salt and pepper

PREPARATION
Boil the broccoli. Once cooked, blend them with milk or the cooking
water. Brown the garlic and the sausage in a pan with the EVO,
sprinkle with white wine and let it evaporate, then add the broccoli
cream. Cook the Truffle Tagliatelle "La Pasta di Aldo", season with
the cream and finally add the Taleggio cheese into small pieces
waiting for it to melt.

SAFFRON TAGLIATELLE WITH SPECK
AND POPPY SEEDS

INGREDIENTS FOR 4 PERSONS
• 250 g Saffron Tagliatelle “La Pasta di Aldo”
• 80 g Butter
• 1 Tablespoon finely chopped onion
• 8 Slices of speck cut into strips
• 250 g Cream
• 1 Tablespoon poppy seeds
• 60 g Grated smoked ricotta
• Salt to taste

PREPARATION
Sauté the onion and speck in a pan with the butter, add the
cream and season with salt. Boil the Saffron Tagliatelle “La
Pasta di Aldo”, drain and toss them in the pan with the Speck
sauce previously made. Sprinkle with smoked ricotta and
poppy seeds and serve.

SOUP WITH FILINI GEMS, SEA BASS AND FENNEL

INGREDIENTS FOR 4 PERSONS
• 250 g Filini soup gems “La Pasta di Aldo”
• 200 g Fillet of sea bass
• 40 g Extra virgin olive oil
• 200g Fennel
• Salt to taste

PREPARATION
Remove the skin and bones from the Sea Bass fillet, then cut it into
thin strips.
Wash and cut thinly the tender part of the fennel, keeping aside the
beards. Put them to boil in a pan with 4 dl of water, oil and salt.
Cook for 5 minutes, then add the Filini Gems “La Pasta di Aldo”
and finish cooking. Arrange the slices of sea bass in the middle of
the soup dishes and pour over the fennel and Filini soup. Decorate
with the fennel beards and serve.

MACCHERONCINI SOUP GEMS WITH LENTILS

INGREDIENTS FOR 4 PERSONS
• 250 g Maccheroncini Soup Gems “La Pasta di Aldo”
• 200 g Lentils
• 3 Cloves of garlic
• 100 g Tomato sauce
• 50 g Extra virgin olive oil
• 1 Carrot
• 1 Stalk of celery
• ½ Onion
• 1L Meat stock
• Salt and pepper to taste

PREPARATION
After leaving the lentils to soak for 24 hours, cook them in a pot with
plenty of salted water adding the carrot, celery and onion. Aside in
another pan, sauté the garlic in oil and add the tomato sauce. As
soon as they are cooked, drain the lentils and pour them into the
pan with the sauce removing the garlic. Add the boiling stock,
season with salt and pepper and cook for just 10 minutes. When
the soup comes back to the boil add the Maccheroncini Soup
Gems “La Pasta di Aldo”. Finish cooking and serve the soup in
dishes.

PAPPARDELLE SOUP GEMS WITH BEANS

INGREDIENTS FOR 4 PERSONS
• 250 g Pappardelle Soup Gems “La Pasta di Aldo”
• 300 g Dried beans
• 100 g Tomato Sauce
• 50 g Extra virgin olive oil
• 1 Clove garlic
• 1 Chili pepper
• 1 Clove
• Salt and pepper to taste

PREPARATION
After soaking the beans overnight in warm water, drain and put
them to cook in cold water. Fry the garlic with the oil in a pan, add
the tomato sauce, cook slightly and add the chili with the clove.
When cooked add the beans to the sauce with their cooking water,
season with salt and pepper. When the soup comes back to the
boil add the Pappardelle Soup Gems “La Pasta di Aldo”, finish
cooking and serve.

TAGLIATELLE SOUP GEMS WITH BROAD BEANS

INGREDIENTS FOR 4 PERSONS
• 250 g Tagliatelle Soup Gems “La Pasta di Aldo”
• 300 g Fresh broad beans (alternatively frozen)
• 30 g Bacon
• ½ Onion
• 1 Clove of garlic
• 100 g Fresh tomato
• 50 g Extra virgin olive oil
• 1L Vegetable stock
• 40 g Grated Pecorino cheese
• Salt and pepper to taste

PREPARATION
In a frying pan sauté the chopped onion, garlic and bacon with the
oil. Add the tomatoes peeled and cut into pieces, and the shelled
broad beans. Cover with stock, season with salt and pepper and
cook slowly for about half an hour. Once cooked add the Tagliatelle
Soup Gems “La Pasta di Aldo”, cook for a few more minutes and
serve the soup with the grated pecorino cheese.