Recipes

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  • BROCCOLI RABE ORECCHIETTE
    BROCCOLI RABE ORECCHIETTE

    Orecchiette are the signature pasta shape of Puglia in the south of Italy, with many versions still made at home.  These pasta are somewhat round, with a concavity that makes the center thinner than the edges and leads to their namesake resemblance:  Orecchiette means “little ears.”  Orecchiette with Broccoli Rabe is so associated with the region that its name in Italian is “Orecchiette alla Pugliese.”  Cooking the pasta with the broccoli rabe gives the pasta a unique color and flavor. Don’t be afraid of the anchovy filets—you can even add another one if you wish—as they are an essential ingredient for the dish and—we promise—are not overwhelming in the final product.

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  • Crispy skin Snapper with Caper Salsa
    Crispy skin Snapper with Caper Salsa

    Recipe by Carlos Leo www.spoonabilities.com

    An easy and healthy fish recipe.
    If you like capers..You will truly enjoy this caper salsa. It’s an absolute delight.

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  • FETTUCCINE PIEDMONT STYLE
    FETTUCCINE PIEDMONT STYLE

    The Piedmontese cuisine differs from the rest of Italy. Instead of Pizza and tomato-based sauces, it is much more inspired by meat, butter and truffles. Our Fettuccine Piedmont Style reflects this culinary tradition. Simply blend the meat sauce with butter and Flora’s Homestyle Egg Fettuccine in a large pan. Season the sauce with nutmeg, pepper, and salt. Before serving, add truffle oil to taste, depending on how much of Piedmont you would like in your dish. Enjoy!

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  • Frico
    Frico

    Frico is a traditional potato pie from Carnia within the region Friuli-Venezia Giulia in the north of Italy. It is an example of European frugality and can be served as a starter or main dish. It contains potatoes, olive oil, onions and cheese. The original recipe dates back to the 15th century and uses a creamy regional cheese, called Montasio but can be replaced with another type of Italian cheese. It takes about 30 minutes to prepare a Frico.

    Frico is best served hot when the cheese is still melted. As a side, we recommend Flora Italian Tomatoes with Basil and a glass of Pinot Grigio.

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  • Italian Orzo Salad
    Italian Orzo Salad

    A delicious and light pasta dish created by food blogger, Joni Gomes

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  • Jumbo Brisket Meatballs in San Marzano D.O.P. Tomato Sauce
    Jumbo Brisket Meatballs in San Marzano D.O.P. Tomato Sauce

    Recipe by Carlos Leo www.spoonabilities.com

    Jumbo Brisket Meatballs are so tender and flavorful in an aromatic San Marzano Tomato Sauce. This sauce is a quick simmer with smoked chili flakes, orange peel strips and marjoram leaves. These jumbo meatballs are called polpette in Italy.

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