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EAT THE ITALIAN WAY - EPISODE 2 FOOD & COOKING ARTICLE

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"
Episode 2:
Giovanni Rana Sun-ripened Tomato & Mozzarella Tortelloni alla pizzaiola
Episode 3:
Giovanni Rana Tender Spinach & Fresh Ricotta Tortelloni Primavera
Episode 4:
Giovanni Rana Prosciutto Crudo & Cheese Cappelletti with ricotta and tomato sauce

Giovanni Rana

EPISODE 2:

Giovanni Rana Sun-ripened Tomato & Mozzarella Tortelloni alla pizzaiola

GIOVANNI RANA SUN-RIPENED TOMATO & MOZZARELLA TORTELLONI ALLA PIZZAIOLA RECIPE

Ingredients

Giovanni Rana Sun-ripened Tomato & Mozzarella Tortelloni
Ready to bake pizza dough or pizza dough mix in a packet
1 Buffalo Mozzarella
200g tomato passata
1 finely chopped shallot
Extra Virgin olive oil
Sea salt
Fresh basil leaves - torn
2 soufflé dishes (10-12 cm)
Greaseproof paper

How to make

  • Make the pizza base according to the packet instructions.
  • Cover the soufflé dishes with the greaseproof paper. Over the greaseproof paper, layer a sheet of pizza dough. Cook in the oven at 220°C / Gas Mark 7 for 15 minutes or until the pastry is golden. Remove the pizza pastry from the dishes and leave them to cool to result in a basket.
  • Drain the Buffalo Mozzarella and cut into cubes.
  • Add the tomato passata to a non-stick frying pan with the extra virgin olive oil, the chopped shallot and a little sea salt.
  • In a large pan, bring to the boil plenty of salted water. When the water is boiling, add the Giovanni Rana Bolognese Tortelloni to the pan and cook for one minute. Drain.
  • Place each pizza cup onto a plate, spoon the cooked tortelloni into the pizza cup and add some tomato sauce. Add the mozzarella cubes and the torn basil leaves. Put back in the oven for a few minutes to melt the mozzarella. Serve immediately.

Serves 2

Wine pairing: A glass of Franciacorta is perfect with this dish

Giovanni Rana Fresh Ricotta & Tender Spinach TortelloniGiovanni Rana Fresh Ricotta & Tender Spinach TortelloniGiovanni Rana Fresh Ricotta & Tender Spinach TortelloniGiovanni Rana Fresh Ricotta & Tender Spinach Tortelloni

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