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EAT THE ITALIAN WAY - EPISODE 4 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 4:

Giovanni Rana Prosciutto Crudo & Cheese Cappelletti with ricotta and tomato sauce

GIOVANNI RANA PROSCIUTTO CRUDO & CHEESE CAPPELLETTI WITH RICOTTA AND TOMATO SAUCE

Ingredients

Two packs of Giovanni Rana Prosciutto Crudo & Cheese Cappelletti
Olive oil
2 cloves of garlic
1 bottle of passatta
Fresh basil
100g ricotta cheese
Sea salt and freshly ground black pepper
Freshly grated Parmesan - to taste

How to make

  • To prepare the tomato sauce, in a non-stick pan heat 1 tablespoon of olive oil.
  • Add the garlic and once it begins to colour, add the passatta, stir, and season with salt and pepper.
  • Cover and cook for 15 - 20 minutes until the tomatoes have the consistency of a thick sauce.
  • Add the ricotta cheese to the pan, mix and cooked for a further minute or two.
  • Meanwhile, in a large pan, bring to the boil plenty of salted water. When the water is boiling, add the Giovanni Rana Prosciutto Crudo and Cheese Cappelletti to the pan and cook for one minute. Drain.
  • Pour the sauce over the cappelletti and serve immediately with some freshly grated parmesan.

Serves 4

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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