Recipes 

Here are some tasty recipes that we are sure you will enjoy. Some of these dishes come from the Abruzzo region which for some is regarded as Italian cuisine at its purest because due to its remote location throughout the centuries Abruzzo food has had very little or no influence from foreign cuisine.

Should you wish to contact Mammamia please do so through her Pescara rentals website which is located in Abruzzo , Italy

1.      Tagliatelle al Pesto alla Genovese

2.      Spaghetti ai Gamberi

3.      Tagliatelline ai Frutti di Mare

4.      Rigatoni alla Bolognese

5.      Maccheroni alla Rustica

6.      Tortelloni al Pomodoro e Basilico

7.      Tortellini alla Salvia

8.      Lasagne

9.      Ravioli all Panna

10.  Giglio alla Salsa Rosa

11.  Conchiglie alla Vegetariana

12.  Quadretti in Brodo

13.  Tagliolini alla Primavera

14.  Penne All’ Arrabbiata

 

1.                 Tagliatelle al Pesto

 

Ingredients:

250g (8 oz) Mammamia’s Tagliatelle

250g (8 oz) fresh Basil leaves

65ml (4 tbsps) extra-virgin olive oil

1 tbsp pine nuts

2 (medium size) cloves garlic, peeled

salt

120g (4 oz) freshly grated Parmiggiano-Reggiano cheese

30g (1 oz) butter, softened to room temperature

 

Preparation:

1.                   Put basil leaves, olive oil, pine nuts, garlic and salt into a food processor or blender and grind until fine and almost creamy.

2.                   Transfer the mixture to a large bowl and stir in grated cheese.

3.                   Drop the pasta into 2 litres of boiling water with half a tablespoon of salt , stir well and cook until al dente (approx. 6 mins). Drain and toss with the sauce, 1 tbsp of hot water and the butter.

 

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2.                 Spaghetti ai Gamberi

 

Ingredients:

250g (8 oz) Mammamia’s Spaghetti

24 prawns (medium-sized)

250g (8 oz) peeled plum tomatoes

30 ml (2 tbsps) extra-virgin olive oil

2 (medium size) cloves garlic, peeled

salt

 

Preparation:

1.                   Cook 1 chopped garlic clove in olive oil to a golden colour.

2.                   Add prawns until they become golden red (approx. 2 minutes).

3.                   In a separate frying pan cook garlic until golden. Add tomato and let it simmer until it becomes medium thick (15-20 minutes). When ready add sauce and prawns  and cook for 5 minutes.

4.                   Drop the pasta into 2 litres of boiling water with half a tablespoon of salt , stir well and cook until al dente (approx. 6 mins). Drain and toss with the sauce, 1 tbsp of hot water and the butter.

5.                   Just before the sauce is ready add the chopped parsley.

 

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3.       Tagliatelline ai Frutti di Mare

 

Ingredients:

250g (8 oz) fresh Tagliatelline Pasta

300g calamari, hamour, prawns

250g (8 oz) peeled plum tomatoes

30 ml (2 tbsps) extra-virgin olive oil

2 (medium size) cloves garlic, peeled

salt

 

Preparation:

1.                   Cook garlic clove in olive oil to a golden colour.

2.                   Add calamari, hamour, prawns until they are cooked (approx. 2 minutes).

3.                   In a separate frying pan cook garlic until golden. Add tomato and let it simmer until it becomes medium thick (15-20 minutes). When ready add sauce to seafood and cook for 5 minutes.

4.                   Drop the pasta into 2 litres of boiling water with half a tablespoon of salt , stir well and cook until al dente (approx. 6 mins). Drain and toss with the sauce, 1 tbsp of hot water and the butter.

5.                   Just before the sauce is ready add the chopped parsley.

 

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4.       Rigatoni Bolognese


Ingredients:

250g (8 oz) Mammamia’s Rigatoni

1tbsp finely chopped onion

1tbsp finely chopped celery

30ml (2 tbsps) extra-virgin olive oil

175g (6 oz) coarsely minced lean beef

125ml (4 oz) dry white wine (optional)

250g (8 oz) tinned peeled tomatoes with their juice, coarsely chopped

30g (1 oz) freshly grated parmigiano-reggiano cheese

30g (1 oz) butter, softened to room temperature

salt

1 tbsp finely diced carrot

 

Preparation:

1.                   Put the olive oil, butter and onion in a heavy-bottomed, deep saucepan over a medium-high heat and sauté until it has turned a light golden colour.

2.                   Add the carrot and celery and continue sauteing.

3.                   Put in the beef, breaking it up with a wooden spoon. Sprinkle on a little salt and cook, stirring occasionally, until the meat has lost its raw colour.

4.                   Add the tomato (and wine – optional) and stir. Once it starts to bubble, turn the heat down very low. Simmer covered for at least 2 hours, stirring occasionally.

5.                   Drop the pasta into 2 litres of boiling water with half a tablespoon of salt , stir well and cook until al dente (approx. 8 mins). Drain and toss with the hot or re-heated sauce, the remaining butter and the freshly grated cheese. Add salt to taste and serve at once.

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5.       Maccheroni alla Rustica

 

Ingredients:

250g (8 oz) fresh Mammamia’s Maccheroni

7g butter

60ml fresh cream

62g (2 oz) fontina cheese, grated

30g (1 oz) blue cheese, crumbled

30g (1 oz) mascarpone cheese

30g (1 oz) freshly grated parmigiano-reggiano cheese

salt and freshly ground black pepper

 

Preparation:

1.                   Drop the pasta into 2 litres of boiling water with half a tablespoon of salt , stir well and cook until al dente (approx. 6 mins).

2.                   Put butter and cream in a saucepan over a low heat. Stir until the butter has melted then add all the cheeses, holding back 1tbsp of grated parmigiano-reggiano cheese. Stir constantly until the cheeses have melted into the cream.

3.                   Season with salt and black pepper. Remove the pan from the heat and set aside.

4.                   When the pasta is al dente drain and toss with the sauce until the pasta is well coated.

5.                   Sprinkle with grated parmigiano-reggiano cheese then serve.

 

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6.       Tortelloni al Pomodoro e Basilico

 

Ingredients:

250g (8 oz) Mammamia’s Tortelloni

500g (1 lb) fresh ripe plum tomatoes, peeled, seeded and coarsely chopped 

OR 1 x 200g (7 oz) tinned peeled tomatoes, with their juice, coarsely chopped

One medium sized onion peeled and cut in half

30g (1 oz) finely chopped onion

60g (2 oz) finely chopped celery

15g (half oz) finely diced carrot

30g (1 oz) fresh Basil leaves

60g (2 oz) butter

2 tbsps freshly grated parmigiano-reggiano cheese

salt

 

Preparation:

1.                   Put all the ingredients except the cheese in a saucepan and simmer over a low heat until the tomatoes have reduced and separated from the butter: 20-40 minutes depending on the size of the pan. Remove from the heat and set aside, discarding the onion half.

2.                   Drop the pasta into 2 litres of boiling water with half a tablespoon of salt, stir well and cook until al dente (approx. 8 mins). Drain and toss with the reheated sauce and freshly grated cheese.

3.                   Sprinkle basil on top of the sauce and serve.

 

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7.       Tortellini Burro e Salvia

Ingredients:

250g (8 oz) Mammamia’s Tortellini

60g (2 oz) butter

30g (1 oz) sage

30g (1 oz) freshly grated parmigiano-reggiano cheese  

salt

 

Preparation:

1.                   Chop the sage. Put it in a frying pan with the butter and let the butter melt, then add a pinch of salt.

2.                   Drop the pasta into 2 litres of boiling water with half a tablespoon of salt, stir well and cook until al dente (approx. 8 mins). Drain and toss with the hot or reheated sauce.

3.                   Add the tortellini pasta and cheese to the mixture and stir over a medium heat.

4.                   Keep half of the cheese to sprinkle on the tortellini pasta when it is ready to be served.

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8.       Lasagne

Ingredients:

250g (8 oz) Mammamia’s Lasagne Sheets

100g (3-4 oz) lean minced beef

250g (6-7 oz) fresh ripe tomatoes, peeled and coarsely chopped OR

200g (6-7 oz) tinned peeled tomatoes

15g chopped onion

20g chopped celery

10g finely diced carrot

30g (1 oz) butter

salt and pepper

 

Preparation:

Bolognese:

1.                   Put the 30g butter in a pot. Add carrots, celery and onion and cook until the onion is soft and golden.

2.                   Add the lean minced beef, and a pinch of salt and pepper. Let it cook until there is no water left.

3.                   Add tomatoes and let it cook slowly (covered) for 2 hours.

Béchamel:

4.                   In a pot put flour, butter and milk and beat. Boil for 15 minutes and add  
      nutmeg.
   
Lasagne Sheets:

5.                   Boil the Lasagne Pasta for 4 minutes. Remove and dab it dry on a clean 
      cloth.

6.                   In a pyrex dish put Bolognese sauce, then a little Bechamel sauce, and cover with strips of Lasagne Pasta. Continue to layer these ingredients in dish.

7.                   For top layer use last bit of Bechamel sauce on top of pasta, then sprinkle cheese on top.

8.                   Put in oven at 190°C and leave until top is golden brown.

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9.       Ravioli

Ingredients:

250g (8 oz) Mammamia’s Ravioli

30g (1 oz) butter

100g (3-4 oz) thick (double) cream

30g (1 oz) freshly grated parmigiano-reggiano cheese

salt

 

Preparation:

1.                   Drop the pasta into 2 litres of boiling water with half a tablespoon of salt, stir well and cook until al dente (approx. 9 mins). Drain.

2.                   In a separate saucepan melt the butter, then add the cream and a pinch of salt and heat.

3.                   When ready to serve, pour sauce over hot pasta and sprinkle with cheese.

 

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10.     Giglio alla Salsa Rosa 

Ingredients:

250g (8 oz) Mammamia’s Giglio

1 (appprox. 50g) small chopped onion

30g (1 oz) butter

150g cream

90g (3 tbsps) tomatoes peeled and creamed

salt

 

Preparation:

1.                   Cook onion in butter until soft and golden.

2.                   To soften the onion you can add 2-3 drops of water when they have become golden.

3.                   Add tomato, let it simmer. When ready add cream and salt and stir well.

4.                   Drop the pasta into 2 litres of boiling water with half a tablespoon of salt , stir well and cook until al dente (approx. 6 mins). Drain and toss with the sauce, 1 tbsp of hot water and the butter.

 

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11.     Conchiglie alla Vegetariana

Ingredients:

250g (8 oz) Mammamia’s Conchiglie

30ml olive oil

300g Broccoli chopped around 2cm each

2 cloves of garlic peeled

20g parsley chopped

30g romano cheese

salt

 

Preparation:

1.                               Cook garlic in a pan with olive oil over medium heat until golden.

2.                               Add broccoli and salt and let it cook until al dente.

3.                               Add parsley and let it cook for 2-3 minutes.

4.                               Drop the pasta into 2 litres of boiling water with half a tablespoon of salt , stir well and cook until al dente (approx. 6 mins).

5.                               Drain pasta, add mixture and let it cook for 2-3 minutes.

6.                               Put in a serving dish and serve with romano cheese.

 

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12.     Quadretti in Brodo

Ingredients:

100g (8 oz) Mammamia’s Quadretti

250g chicken

30g (1 oz) onion

2 red tomatoes

salt or chicken cube (according to taste)

1 litre water

 

Preparation:

1.            Wash all the ingredients thoroughly and put in a pot. Add 1 litre of water and let it boil for approximately 1 hour, let the water reduce to half a litre.

2.            Remove the chicken and vegetables except the tomato (Save the chicken for another meal). 

3.            Strain the broth in a very fine strainer, push the tomato through.

4.            Make sure the soup is clear. Put it back in the pot, as soon as it boils add 100g Quadretti Pasta for 4 minutes.

5.             When the pasta is cooked serve it with the soup.

 

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13.     Tagliolini alla Primavera

Ingredients:

250g (8 oz) Mammamia’s Tagliolini

2 tbsps finely chopped onion

2 tbsps finely chopped celery

30g (1 oz) finely diced carrot

30g (1 oz) finely diced zucchini

4 tbsps peeled and finely diced red pepper

125ml (4 oz) thick ( double) cream

30g (1 oz) freshly grated parmigiano-reggiano cheese

2 tbsps finely chopped fine flat-leaf parsley

60g (2 oz) asparagus

30g (1 oz) butter

salt and freshly ground black pepper

 

Preparation:

1.                   Trim and peel the lower green portion of the asparagus. Cook whole in salted boiling water in a sauté pan until tender. Cut in 1cm (1/2 in) lengths.

2.                   Melt the butter in a large sauté pan over a medium-high heat. Put in the onion and sauté to a rich golden colour. Add the celery and carrot and sauté for another 5 minutes.

3.                   Add the zucchini and red pepper and continue to sauté over a medium-high heat until the vegetables are tender and lightly coloured (approx. 10-20 minutes) depending on the size of the pan. Add salt and black pepper to taste.

4.                   Put the asparagus in with the vegetables and sauté for about a minute. Add the cream and cook, stirring occasionally until the cream is reduced by half, then remove from the heat and set aside.

5.                   Drop the pasta into 2 litres of boiling water with half a tablespoon of salt , stir well and cook until al dente (approx. 4 mins).

6.                   Drain pasta, toss it with the sauce, add grated cheese and parsley. Serve immediately.

 

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14.     Penne All’ Arrabbiata

Ingredients:
250g (8 oz) Mammamia’s Penne

50ml (3 tbsps) extra-virgin olive oil

Ľ tsp garlic

200g (7 oz) tinned whole peeled tomatoes or fresh peeled tomatoes with their juice, coarsely chopped.

green chili (according to taste)

salt

Preparation:

1.                   Prepare all but 1 tbsp of olive oil and all the garlic in a large sauté pan over a medium-high heat and cook until the garlic becomes golden. Add chili (optional).

2.                   Add the tomatoes and a little salt. Reduce the heat and simmer until the tomatoes have reduced (approx. 30-40 minutes depending on the size of the pan). Remove from the heat and set aside.

3.                    Drop the pasta into 2 litres of boiling water with half a tablespoon of salt, stir well and cook until al dente (approx. 6 mins). Drain and toss with the heated sauce in the pan, turning off the heat. Stir in the remaining tablespoon of olive oil. Taste for salt and spiciness and serve immediately.

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