Evo Recipes — fresh pasta

Asparagus risotto

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Asparagus risotto

Ingredient Q.s Traspaldum extra virgin olive oil by Gentile di Mafalda 220 gr of Carnaroli rice 1 onion 600 gr white asparagus 1 of vegetable stock Q.s salt Q.s pepper 60 gr of Parmigiano Reggiano Method Snap the woody ends off the white asparagus stalks and tip them into a saucepan with the stock. Put on a low heat to very gently simmer. Meanwhile, cut off the tips of the white asparagus, add to the stock for exactly 1 min. Scoop out with a slotted spoon and set aside. Finely slice the rest of the stalks into rounds Heat the extra...

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Spaghetti carbonara

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Spaghetti carbonara

Ingredients  Spaghetti by Pastificio Martelli  Eggs yolk  Pecorino cheese  Guanciale Salt and pepper  Moraiolo extra virgin olive oil by Pruneti Method Cut the guanciale into strips. Mix the egg yolks with the pecorino and parmigiano and add 40-50 g water. Mix with a whisk so that the yolks become creamy. Season with salt and pepper. Put a pot of water on the stove and bring it to the boil. In the meantime, cook the guanciale in a small pan without oil, over low heat: brown it until it becomes crispy (about 7-8 minutes). Check pasta cooking time: it must be...

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Orecchiette with cime di rapa

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Orecchiette with cime di rapa

Ingredient Orecchiette pasta by Cardone  Cime di rapa by I contadini Salt Red pepper flakes Garlic Coratina Monocultivar extra virgin olive oil by Ciccolella Method Begin by cooking the orecchiette pasta. Meanwhile, heat 1 tablespoon of Coratina Monocultivar extra virgin olive oil in a large sauté pan Add the garlic and cook a minute Add the remaining 4 tablespoons of Coratina Monocultivar extra virgin olive oil, cime di rapa, salt and red pepper flakes. Cooking, stirring frequently, until the cime di rapa are tender crisp, 3-4 minutes Add the cime di rapa mixture to the drained orecchiette pasta and toss...

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Tortelloni cacio e pepe

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Tortelloni cacio e pepe

Ingredients Tortelloni Cacio e Pepe by LaTuaPasta Pecorino cheese Black peel Leccino Monocultivar extra virgin olive oil by Pruneti Cayenne Pepper Method Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add Tortelloni and cook, stirring occasionally, untile about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water. Meanwhile, put 2 Tbsp. of Leccino Monocultivar extra virgin olive oil inn a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute. Add 1/2 cup reserved tortelloni water to skillet and bring to a simmer. Add tortelloni...

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Conchiglioni pasta filled with tuna and walnuts

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Conchiglioni pasta filled with tuna and walnuts

Ingredients Conchiglioni pasta by Astorino, 350 grams cherry tomatoes, 200 grams Tuna fillets in extra virgin olive oil by Drago, 140 grams Salted capers, one tablespoon Moraiolo extra virgin olive oil by Pruneti salt and pepper to taste Walnuts Method Cook the conchiglioni in salted water and drain when al dente. In the meantime, fry a clove of garlic in a pan with extra virgin olive oil Moraiolo by Pruneti, add the desalinated capers, the cherry tomatoes and the tuna fillets. Let the sauce cook for 10 minutes, then turn off the heat and add the walnuts. Use a teaspoon...

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