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| EAT
THE ITALIAN WAY - EPISODE 1 |
FOOD
& COOKING ARTICLE |
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The
Giovanni Rana series of video features
are the last word in nutritious deliciousness
 Italians
are known for their food and Mediterranean love of life
but whereas they 'live to eat', in Britain we tend to
'eat to live.' For us, eating is seen as more of a necessity
and not about the experience itself. Perhaps we should
all take note of the Italian philosophy when it comes
to food. If we all have to eat to live, why not make
it an enjoyable occasion?
In today's fast-paced society, it's often difficult
to find time to sit down with your loved ones and have
quality time together, let alone enjoy a meal. Less
preparation means more time to enjoy our food - but
it doesn't mean we need to compromise on taste and nutrition.
In this four-part video series, real Italian mums Daniela
and Monica show us how to cook food that is quick, easy,
tasty and good for you. Whether you're a busy mum looking
for quick and nutritious meals to feed the family or
if you're clueless in the kitchen and looking to impress,
you won't go wrong with these easy-to-follow recipes.
Below you will find the video and below it is
the accompanying recipe so you can sit back and enjoy
the video without the need to make notes.
EPISODE 1:
Giovanni Rana Fresh Ricotta & Tender Spinach
Tortelloni alla "carrettiera"
FRESH RICOTTA & TENDER SPINACH
TORTELLONI ALLA "CARRETTIERA" RECIPE
Ingredients
Giovanni Rana Fresh Ricotta & Tender Spinach
Tortelloni
Country-style bread or large white bloomer
·400g fresh spinach
150g ricotta cheese
Garlic - finely chopped
Extra virgin olive oil
Sea salt
A handful of pine nuts
 How
to make
- Preheat
the oven to 180°C / Gas Mark 4.
- Thinly
cut four slices of bread. Put the slices in the oven
and toast until they are golden.
- Heat
the extra virgin olive oil in a non-stick frying-pan
together with the garlic. Sauté the spinach
in the pan for a couple of minutes and season with
a little sea salt. Put aside.
- Toast
the pine nuts in a frying-pan.
- In
a large pan, bring to the boil plenty of salted water.
When the water is boiling, add the Giovanni Rana Fresh
Ricotta and Tender Spinach Tortelloni to the pan and
cook for one minute. Drain the Tortelloni.
- Arrange
the warm bread slices on each plate. Spoon the sauté
spinach and the fresh ricotta onto each slice of bread.
Add the Giovanni Rana Fresh Ricotta and Tender Spinach
tortelloni on top of the spinach & ricotta layer
and some around it. Sprinkle with the toasted pine
nuts. Serve immediately.
Serves 4
Wine pairing: A glass of Soave Classico is
a great choice
   
Email
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