All Recipes - First courses
Pasta, pasta and more pasta
Kamut® Fusilli with Asparagus
Break off the woody part of the asparagus stalk and wash the tips quickly under running water. Bring a saucepan full of salted water to the boil, then add the asparagus and Sottolestelle Kamut® Fusilli. Cook for approximately 20 minutes, drain, mix with Sottolestelle extra-virgin olive oil, sprinkle with Pecorino cheese and...
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Spelt Cavatelli with Beans
Soak the beans overnight, then rinse them and place them in a saucepan together with the cloves of garlic left whole, the cherry tomatoes and the bay leaf. Add water in the proportion of 1 to 2, cover and simmer for approximately 60 minutes. Remember to add the salt a few minutes before they are cooked. Tip the beans into a...
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Traditional Fusilli with Basil
Cook the Sottolestelle Traditional basil-flavoured Fusilli in a large saucepan full of salted water for approximately 20 minutes, drain, place in a bowl and mix with Sottolestelle extra-virgin olive oil. Cool the pasta then add the cherry tomatoes cut in half and the mozzarella balls cut into cubes. Enjoy!
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Orecchiette with cherry tomatoes and cacio ricotta
Cook the thinly-sliced onion in a little Sottolestelle extra-virgin olive oil and water in a saucepan until transparent. Peel the tomatoes, remove the seeds, chop into cubes, and add to the onion. Add salt and cook for approximately 30 minutes. Cook the Sottolestelle Traditional Orecchiette in boiling salted water, drain. S...
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Kamut® Orecchiette with Savoy Cabbage
Wash and cut the cabbage into thin strips. Cook in salted water, drain and put aside. Wash, seed and chop up the tomatoes. Place the thinly sliced onion and tomatoes together in a frying pan with the Sottolestelle extra-virgin olive oil. Cook the sauce for approx. 15 minutes, adding water if necessary. Add the cabbage to th...
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Spelt Trofiette with Prawns
Cook the onion in the oil in a frying pan until it becomes transparent. Add the washed and thinly sliced zucchini, the seeded and sliced tomato, and lastly the prawns; add salt and cook for approximately 15 minutes. Cook the trofiette in boiling salted water for approximately 14 minutes, drain and add to prawn mixture. Last...
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Cavatelli ai frutti di mare
Fate soffriggere l'aglio, aggiungete i pomodorini e fate cuocere finché non si sfaldino.
Aggiungete metà delle cozze prive del guscio, metà dei fasolari, le vongole dopo averle fatte spurgare.
Cuocere per 10 minuti circa, aggiuntete il dado ed i restanti frutti di mare, fate cuocere.
In un tegame fate cuocere i cavatelli...
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Picchiatelli Akrux® al Peperoncino con Verza e Pomodoro
Tritate finemente la cipolla e fatela rosolare in una padella con quattro cucchiai di olio; unite i pomodori maturi, privati dei semi e tagliati a pezzettini; aggiungete un po' di sale e fate cuocere a fuoco basso per 10 minuti.
Lessate in una pentola con dell'acqua salate la verza, lavata e tagliata a pezzi grossi in...
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Pancotto pugliese con verdure e patate
Questo è un tipico piatto contadino della cucina pugliese, fatto di ingredienti poveri e facilemte reperibili come il tozzo di pane raffermo e le erbette selvatiche.
Pulite, lavate e tagliate le verdure. Nel frattempo mettete sul fuoco una pentola un po' di acqua unitevi l'aglio "vestito", le patate (lavate, sbucciat...
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