Pasta, Pica Recipe

Frittelle di patate (Potato fritters)

Peel and wash 500g of potatoes, drain then coarsely grate them. Beat two eggs and combine with the potatoes, two tablespoons of delicate Grand'Aroma Truffle flavoured oil and enough flour to bind to a medium-thick paste. Heat a generous amount of oil in a frying pan and drop tablespoons of the mixture into the oil. When the fritters are cooked and a nice golden brown drain them on kitchen paper and serve sprinkled with sugar.

Ciambelle alla campagnola (Country biscuits)

Mix 100g of sugar, a glass of red wine, a glass of delicate Grand'Aroma Truffle flavoured oil and 250g of plain flour together in a bowl. Then wrap the dough in a clean cloth and let it rest for half an hour. After this time break of small pieces of the dough and roll into 10/12 centimetre pencil shapes then pinch the two ends together to form a ring shape. Mantova Oil a baking tray, place the biscuits on it and bake in a moderately hot oven for 20 minutes.

Frittelle di patate (Potato fritters)

Peel and wash 500g of potatoes, drain then coarsely grate them. Beat two eggs and combine with the potatoes, two tablespoons of delicate flavoured oil and enough flour to bind to a medium-thick paste. Heat a generous amount of oil in a frying pan and drop tablespoons of the mixture into the oil. When the fritters are cooked and a nice golden brown drain them on kitchen paper and serve sprinkled with sugar.

Pizza

Roll out a piece of leavened bread dough to fit a round pizza tin, Spread tinned, peeled or fresh chopped tomatoes over the dough and sprinkle with origano and salt. Add a few torn basil leaves and drizzle with Mantova Golden extra virgin olive oil. Place in a preheated hot oven at 200¡C till the edge is a golden brown colour. A few minutes before the end of cooking add some mozzarella cheese, or other previously prepared ingredients such as anchovies, mushrooms or other vegetables.

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