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Via C. Battisti, 38 - 20032 Cormano (Milano)

February 19, 2017

Ingredients

3 Tablespoons Olive Oil
1 Small Head Of Cauliflower, Cored & Cut Into Small Florets
3 Garlic Cloves, Minced
1 (28 Ounce) Can Crushed Tomatoes (See Notes Above)
1/2 Cup Pitted Kalamata Olives, Coarsely chopped
3 Tablespoons Salted Capers, Rinsed Well & Chopped
2 to 3 Anchovies in Oil, Mashed
1/2 Teaspoon Hot Red Pepper Flakes (Or More Depending On Taste)
Salt & Pepper To Taste
1/4 Cup Chopped Fresh Parsley Leaves
3/4...

February 19, 2017

Ingredients

3 Tablespoons Olive Oil
8 Medium Artichokes, Cleaned, And Cut Into Quarters (Or 2 Cups Thawed Frozen Artichokes)
1/3 Cup Diced Guanciale or Pancetta
3 Garlic Cloves, Minced
1 (14 Ounce) Can Chopped Tomatoes (I Prefer Mutti Brand)
3 Tablespoons Tomato Paste
3/4 Cup Water
1 Teaspoon Dried Oregano
1/2 Teaspoon Red Hot Chili Flakes (Optional)
Salt & Pepper To Taste
3 Tablespoons Finely Chopped Fresh Basil
1/2 Cup Black...

February 19, 2017

Ingredients

- 600 Grams Of Pasta

- 300 Grams Of Pecorino Romano Semi

- Seasoned Grated

- Black Pepper, Half a spoon per person

- Salt 

Preparation

This particular recipe originated in Rome, Italy, requires a stunning cheese called "Pecorino". 

To obtain you spaghetti "cacio and pepe" you have to mix the cooking water of the pasta (a spoon) with the Pecorino cheese and the black pepper, so it will create a cream. 

Proceed like...

February 16, 2017

Ingredients

- 350 g of fresh egg pasta

- 1 egg yolk

- 300 g ricotta

- 100 g of chives

- nutmeg

- 80 g of grated Parmesan cheese

- 1 bell pepper, diced

- 1 sliced onion

- 3 sage leaves

- 60 g butter

- salt and pepper

Preparation

Prepare the filling. Work in a bowl the ricotta with the egg yolk, a pinch of nutmeg and 40 g parmesan cheese, then add 70 g of chopped chives, salt, pepper and mix well.

Roll out the pasta into a thin sheet, craft t...

February 13, 2017

Ingredients:

- 350 g of fresh egg pasta

- 100 g sweet gorgonzola (or Stilton) 

- 200 g zucchini

- 30 g of grated Parmesan cheese

- 1 egg yolk

- 16 asparagus

- 1 heart of lettuce

- 1 glass of white wine

- 30 g of butter

- Salt and pepper as needed

Preparation:

Prepare the filling.

Wash the zucchini, then cut them into slices and fry in a pan with half the butter.

Put them in a bowl and mix with Gorgonzola and Parmesan cheese, egg yolk and a...

February 13, 2017

Ingredients:

- 400 g Carnaroli rice

- 100 grams of grated parmesan

- 50 gr Taleggio cheese

- 50 grams of provolone smoked (if you don't have the provolone, just choose another smoked cheese)

- 25 grams of Stilton

- 25 grams of pecorino cheese

- 1/2 onion

- 2 tablespoons olive oil

- Butter, salt and pepper as needed

- 1 liter of vegetable broth

Preparation:

Boil the broth, obtain a chopped onion and let it dry with olive oil; toast the ric...

February 13, 2017

Ingredients:

- Bucatini 400 gr. (also spaghetti are gonna be fine)

- Tomatoes 500 gr.

- Bacon 250 gr.

- Pecorino cheese as needed

- Hot pepper 1

- Pepper as needed

- Extra Virgin Olive Oil as needed

Preparation: 

Cut into uniform strips the bacon. Avoid cutting it into cubes because while cooking in the pan tends to become too dry.

Blanch the tomatoes, remove the skin and seeds and cut into pieces fairly large. Cut in pieces also the ho...

February 13, 2017

Ingredients:

- Spaghetti 400 gr.

- 4 eggs

- Bacon 150 gr.

- 100 gr Pecorino cheese.

- Salt as needed.

- Pepper as needed.

- Extra Virgin Olive Oil as needed.

Preparation:

Cut into uniform strips the bacon.

Cook the spaghetti in plenty of salted water.

Beat the eggs with the cheese in a bowl that can hold the pasta.

Cook the bacon in the oil over medium heat in a frying pan, trying not to dry out.

Drain the pasta, and cook it in the frying...

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February 13, 2017

February 13, 2017

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