PASTA Recipies

The Earth and the Sky provide the energies which form vegetable matter for human beings to live off man feeds not only from what comes from the earth but also from what comes from the sky.

Our trademark which depicts "Leonardo's" man, represents the research of equilibrium, not only concerning the protection of the environment, but also man in search of his own dignity with full respect to all that surrounds him (whether animal or plant) and to himself.

The path which we have undertaken for this research, gave rise to a structure which wants to demonstrate that with enthusiasm, professionality, and friendship one can really create a valid social and economical alternative. Committed to the production, transformation, and marketing of clearly certified biological products. All our raw materials, produced and sold as pasta, flour, barley coffee, beer, tomato puree, wine, extra virgin olive oil, pulses, and cereals COME FROM TOTALLY ORGANIC FARMS. Our efforts are directed at the production of a vast range of products not only for growing needs but also with the view to improve eating habits as a whole, and therefore lifestyle, We like to think that after many years of activity, even we, have made a small contribution in that direction.

Tagliatelle with "borlotti" beans

Ingredients : Borlotti beans, celery, carrot, onion, garlic, extra virgin olive oil, marjoram, wine, salt, tomato puree.

Fry in extra virgin olive oil for a few minutes a celery, a carrot and a small onion chopped together. Add wine and cook until the liquid evaporates, and tomato puree and cook for about 5 minutes. Add the borlotti beans already boiled and the marjoram cook for ten minutes. Cook pasta and serve the sauce on top of cooked tagliatelle.

Pennette with chicory

Ingredients : 1 green (or red) chicory, 1 mozzarella cheese, 2 red ripe tomatoes, garlic, a bunch of basil, 10 gr. of capers, 60 gr. of olives, 3 tablespoons of tomato puree, 10-15 gr. of pine-seeds, extra virgin olive oil.

Dice the 2 red ripe tomatoes, chop garlic, basil, capers, olive. Add olive oild and soak for about 1 hour. Add pine-seeds, chicory thinly cut and diced mazzarella cheese. Cook pasta and season with the sauce.

Fusilli with artichoke

Ingredients: 6 artichokes, 4 anchovies, 15 gr. of capers, 100 gr. of olives, 1/2 glass of white wine, 3 cloves of garlic, a bunch of parsley, extra virgin olive oil.

Fry the garlic with anchovies, capers, olives. Cook until garlic is brown, and the artichoke, thinly cut and white wine and cook for a further 10 minutes. Meanwhile cook fusilli  and add the sauce, mixing well. Add the parsley thinly chopped.

Spaghetti with prawns

Ingredients : Prawns, garlic, 1/2 glass of wine, tomatoes, extra virgin olive oil, chilies.

Fry garlic, add prawns, put the wine until the liquid has evaporated, add the tomato puree and chilies. Cook for about 15-20 minutes. Cook pasta for 8 minutes and serve with the sauce.

Tagliatelle with salmon

Ingredients : 100 gr. of smoked salmon, bechamel, extra virgin olive oil, (or butter) and Parmesan cheese as required.

Cook tagliatelle so slightly underdone. Make a white sauce using 1/2 litre of milk. Crumble the salmon and blend unto the white sauce, then season the tagliatelle using a baking tin, make a layer of tagliatelle add some white sauce, cover with another layer of tagliatelle and white sauce and parmesan cheese. Cook into the oven for about 15 minutes.

Sicilian Timbale

Ingredients : garlic, capers. anchovies in oil, olives, peppers, peeled tomatoes, basil aubergines, mozzarella cheese, extra virgin olive oil, chili as required.

Cook the white sedani slightly underdone. To make the sauce fry garlic, capers, anchovies as soon as the garlic is brown, add the peeled tomatoes, the yellow and green diced peppers and diced aubergines. At the end of cooking add basil. Season pasta well, put into a baking tin, adding mozzarella cheese, cook for about 15 minutes.

Three coloured penne with tomatoes and peppers

Ingredients : 1 clove of garlic, 1 onion, 3 fillets of anchovies, 1 spoon of oregano, 100 gr. of cherries tomatoes, 250 gr. of peppers, 4 spoons of olive oil, 40 gr. of pecorino cheese.

Grill peppers on both sides. Once grilled, dice them and thinly slice the onion. Brown the onion and clove of garlic in olive oil, add the fillets of anchovies, the peppers, chopped tomatoes ad oregano. Cook on a low heat for 5-10 minutes, then saute the pasta with the sauce and serve bot garnishing with pecorino cheese.

Calabrese fusilli

Ingredients : 100 gr. of aubergines, 16 cherry tomatoes, 100 gr. of cannellini beans, 260 gr. of tomato puree, oregano, 6 spoons of extra virgin olive oil, chili as required, marjoram.

Chop aubergines approx. 5 min. thick, boil the cannellini beans, brown the aubergines in oil and dry them in kitchen roll. Put in a saucepan the tomato puree, the cherry tomatoes, the beans, oregano, I chili. Cook on a moderate heat, add marjoram to the sauce and season fusilli.

Spaghetti with cabbage and anchovies

Ingredients : 200 gr. of cabbage, 15 gr. of anchovies paste, 50 gr. of mushrooms, 1 clove of garlic, 1/2 chili, chopped parsley, extra virgin olive oil.

Fry in olive oil garlic and chili, add diced mushrooms, anchovies paste, chopped cabbage. Cook on a moderate heat. Once the pasta is cooked, saute in a frying pan.

Garlic, olive oil and chili spaghetti

Ingredients : 3 cloves of garlic, 3 spoons of extra virgin olive oil, 1/2 chili, chopped parsley.

Fry garlic and chili in olive oil. When the garlic is brown, add spaghetti previously cooked slightly underdone, chopped parsley and saute in a frying pan.