Frozen Chocolate & Nougat Tartufo

Serves: 6 | Cooking Time: 20 mins | Freezing Time: 7 hrs | Advanced Cooks

½ cups (105g) shredded coconut
½ cup pure cream
150g good-quality dark chocolate (70% cocoa solids), roughly chopped
3 egg yolks
½ cup  caster sugar
1 cup chopped Quartieri Almond Nougat Wedge
300ml thickened cream, whipped to soft peaks

1. Preheat oven to 170C. Lightly oil six 150ml dariole moulds and line with plastic wrap.
2. Spread 1 cup coconut on a baking tray and bake for 4-5 minutes, stirring once, until toasted and golden. Combine toasted and untoasted coconut in a bowl. Set aside.
2. Heat the pure cream in a saucepan over medium heat until just below boiling point. Add the chocolate, then remove from heat. Let the mixture stand until chocolate has melted, then stir until smooth. Set aside.
3. Whisk yolks and sugar with electric beaters until thick and pale. Use a spoon to fold in the chocolate mixture, nougat and 3 tablespoons coconut, then fold in whipped cream.
4. Pack well into moulds, then cover with any overhanging plastic wrap. Freeze for at least 8 hours or overnight. Store remaining coconut in an airtight container until ready to serve.
5. Just before serving, roll tartufos in the reserved coconut. Serve immediately, in paper cases if desired.

Serve with CarlindePaolo Moscato D'Asti DOCG

Source: Taste


February 06, 2020 by Il Providore (Main Login)

Slow Cooked Beef Ragu

Serves: 6 | Preparation: 25 mins | Cooking Time: 6 hrs | Easy

2 tablespoons Crudo Extra Virgin Olive Oil
1kg beef chuck steak, cut into 4cm pieces 
1 brown onion, finely chopped
1 celery stalk, finely chopped
1 carrot, finely chopped
1 cup Borga Merlot IGT
2 x jars Pastificio Venturino Organic Basilico Sauce 
1 cup beef stock
2 tbsp tomato paste
3 sprigs fresh thyme
Cooked Pastificio Venturino Fettucine, to serve
Grated parmesan, to serve
Fresh flat-leaf parsley leaves, chopped, to serve
Salt, to season

1. Heat half the oil in a large frying pan over high heat. Cook beef, in two batches, for 5 minutes or until browned. Transfer to the bowl of a 5.5L slow cooker.
2. Place remaining oil in pan and add onion, celery and carrot. Cook for 3 minutes or until just tender.
3. Add wine, sauce, stock, paste and thyme to pan. Bring to the boil and carefully pour over beef. Stir to combine and cover with lid.
4. Cook on low for 6 hours (or on high for 4 hours) or until beef is very tender. Stir with a wooden spoon to roughly shred beef. Toss ragu through fettuccine cooked according to packet instructions.
5. Season with salt and pepper. Serve topped with parmesan and parsley.

Source: Taste


February 06, 2020 by Il Providore (Main Login)

An Italian Christmas Tradition: La Befana

Originating from the word ‘Epiphany’, “La Befana” is celebrated on the 6th of January. The legend is that on the 12th night of Christmas (January 5th) the Three Wise Men began their journey to find baby Jesus. During their quest they stopped at an old lady's house, asking her if she knew where Jesus may be.

The Three Wise Men asked La Befana to help them find the baby Jesus, but she declined stating that 'she had too much house work to do'. She later changed her mind and went out searching for the Three Wise Men and the little baby Jesus, but was unable to find them.

That was the beginning of the La Befana tradition. From then on, every year on the night of January 5th La Befana travels on her magic broom in search of the baby Jesus. Like Santa she climbed down chimneys and brought candy or fruit to the children who were good and onions or garlic to those who were naughty. Many children would write letters and leave out wine, in hope to get a visit from La Befana.

La Befana is celebrated with traditional Italian foods such as panettone (a Christmas cake) and marks the end of the long and festive holiday season in Italy.

December 16, 2019 by Il Providore (Main Login)

Panettone With Mascarpone Cream

Servings: 8 | Cooking Time: 20mins + Cooling Time | Difficulty: Easy

1x Bedetti Panettone Classico Hand Wrapped 1kg 
250g mascarpone cheese
1/4 cup powdered sugar
2 teaspoons vanilla extract
1 cup whipping cream
100g Quartieri Tartufate Almond Bag
50g D.Barbero Premiata Hazelnut Hand Wrapped 

1. Cut the rounded dome top off the panettone in one clean horizontal slice about 1-1/4 inches in thickness, and set aside.
2. Using a bread knife held vertically, cut out the center of the panettone leaving a 1-inch border around sides and a 1½ inches on the bottom, without perforating the bottom or sides of the bread.
3. Hollow out the bread crumb from the centre of the panettone then tear it into pieces and place in a bowl.
4. Whisk together mascarpone cheese, powdered sugar, and vanilla in a large bowl just until blended. Beat whipping cream at medium speed with an electric mixer until stiff peaks form. Fold whipped cream into mascarpone mixture.
5. Add the panettone pieces, chocolate Tartufate and Torrone to mascarpone mixture.
6. Fill the hollow of the panettone with mascarpone mixture, pressing down slightly. Replace the bread dome top on the panettone and refrigerate for 2 to 3 hours.
7. Before serving, dust the top of the panettone with powdered sugar and decorate with chocolate shavings.
8. Serve cut into wedges using a serrated knife, taking care to cut through the paper wrapped base cleanly so each slice has a decorative border.

Source: The Art of Italian LivingMy Recipes

November 05, 2019 by Il Providore (Main Login)

Coffee & Gianduia Semifreddo

Servings: 8 | Cooking Time: 15mins | Freezing Time: 6hrs | Difficulty: Easy

2 tbsp Caffe Parana Ground Coffee 
1 tsp coffee extract 
1 tsp vanilla extract 
500ml heavy cream
500ml sweetened condensed milk 
3/4 cup Leone Gianduja Hazelnut Chocolate Spread
2 tbsp Quartieri Hazelnut Dragees

1. Line a loaf pan (9-by-5-inch works best) with plastic wrap, letting the edges hang over and allowing enough extra plastic to wrap the semifreddo.
2. In a large bowl, combine the ground coffee, vanilla and coffee extract as well as the heavy cream.
3. Use an electric mixer to whip until medium to firm peaks form. Use a spatula to gently fold in the condensed milk. Transfer half of the mixture to the prepared loaf pan and freeze until just beginning to set, about 20 minutes.
3. Microwave 2/3 cup of the gianduia spread in a microwave-safe bowl for 20 to 25 seconds, just to loosen it slightly. Spoon it lengthwise down the center of the pan, from end to end.
4. Transfer the remaining cream mixture to the loaf pan on top of the gianduia. Use a butter knife to make swirls going through the mixture. (This will move the gianduia throughout the mixture.) Wrap with plastic wrap and place in the freezer for 6 hours.
5. Before serving, let stand at room temperature for 5 minutes.
6. Meanwhile heat the remaining 1/3 cup gianduia spread. Unwrap the plastic, invert onto a serving plate and remove the plastic entirely. Drizzle with the hot gianduia and sprinkle with the chopped hazelnut dragees. Slice and serve immediately.

Source: Food Network

August 28, 2019 by Il Providore (Main Login)

Pasta Al Forno

Servings: 4 | Cooking Time: 1 hour | Difficulty: Easy

350g Venturino Penne Zite
1 tbsp Bova Costolata Extra Virgin Olive Oil
1 medium onion, chopped
2 garlic cloves, minced
pinch red pepper flakes
500g beef mince
1 jar Pastificio Venturino Organic Basilico (Basil) Sauce
½ cups fresh ricotta
2 tbsp. thinly sliced basil, plus more for serving
½ cup grated Parmesan
2 cups shredded Mozzarella

1. Preheat oven to 350°. In a large pot of boiling salted water, cook pasta until al dente and drain.
2. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often until the onion is soft. Stir in garlic and red pepper flakes and cook for 1 minute. 
3. Add meat and season with salt and pepper. Cook until it is no longer pink and then drain any excess fat.
4. Pour into the pan the jar of sauce and season with salt and pepper.
5. Bring the sauce to a simmer, reduce heat and cook, stirring occasionally, until slightly reduced and cooked for 15-20 minutes so that the flavours combine.
6. In a large bowl, combine sauce and pasta. Fold in ricotta, leaving large clumps. Spread about half of the pasta mixture into the bottom of a large casserole dish.
7. Sprinkle half of the mozzarella and Parmesan over the pasta. Top with the rest of the pasta mixture and sprinkle with the remaining cheeses.
8. Cover with foil and bake until cheese is bubbling, about 20 to 25 minutes. Garnish with more basil before serving.

Source: Delish


August 19, 2019 by Il Providore (Main Login)

Grappa Panna Cotta

Servings: 6 | Setting Time: 1hr | Difficulty: Easy

300ml double cream
300ml pouring cream
½ cup caster sugar
Rind of 1 lemon, removed with a peeler
60 ml (¼ cup) grappa
2½ leaves of gelatine (titanium strength), softened in cold water

1. Heat creams, caster sugar, lemon rind and half the grappa and stir over low heat until combined (4-5 minutes).
2. Increase heat to medium and cook gently until mixture comes to the boil (4-5 minutes).
3. Squeeze excess water from gelatine, add to cream mixture and stir to dissolve. Remove from the heat and cool slightly.
5. Strain the mixture, add remaining grappa, stir and pour into six ½-cup-capacity moulds rinsed with water. Refrigerate overnight or until set.
6. To serve, briefly dip panna cotta moulds into boiling water and invert onto serving plates. 

Source: Gourmet Traveller

August 19, 2019 by Il Providore (Main Login)

Ricotta & Polenta Chips With Sage Salt

Servings: 4-6 | Cooking Time: 30min | Difficulty: Easy


Sage Salt
1 tbsp sea salt flakes
1 tbsp chopped sage leaves

Polenta Chips
500ml (2 cups) chicken stock
170g (1 cup) La Grande Ruota Traditional Instant Polenta
80g (1 cup) finely grated parmesan
25g butter
½ cup rosemary leaves, chopped
Sea salt and black pepper, to season
200g ricotta
Labbate Organic Extra Virgin Olive Oil, for frying

    1. To make the sage salt, place the salt and sage in a bowl and mix to combine. Set aside.
    2. Place the stock in a large saucepan over medium heat and bring to the boil. Gradually add the polenta, whisking continuously for 2–3 minutes.
    3. Remove from the heat and stir through the parmesan, butter, rosemary and salt and pepper. Allow to cool for 10 minutes. Add the ricotta and fold through to combine.
    4. Spoon and press the polenta into a lightly greased 20cm-square cake tin and refrigerate until set. Remove from the tin and slice into thick chips.
    5. Heat 1cm of oil in a large non-stick frying pan over high heat. Add the polenta chips, in batches, and cook for 2–3 minutes each side or until golden.
    6. Serve with the sage salt. Serves 4–6.

    Source: Donna Hay

    July 18, 2019 by Il Providore (Main Login)

    Rigatoni Alla Gricia

    Servings: 4 | Cooking Time: 30min | Difficulty: Easy

    200g pancetta (or guanciale) 
    4 tbsp Crudo Amphora Glass Extra Virgin Olive Oil
    400g Pastificio Venturino Rigatoni
    ½  cup finely grated pecorino/parmesan cheese 
    Freshly ground black pepper

    1. Slice the panetta into thin matchsticks.
    2. Heat a small saucepan over medium heat, add the oil and sauté the pancetta slowly for around 8 minutes, until the fat is rendered and the pancetta crisp.
    3. While the pancetta is cooking, bring a large pot of water to the boil and add a good punch of salt.
    4. Boil the pasta according to the packet instructions, and just as it is cooked to your liking, take an espresso cup and scoop out a cup of the pasta water.
    5. Drain the pasta and return it to the warm pot. Add the pancetta and all the rendered oil, the pecorino and the reserved pasta water.
    6. Stir gently until the oil, cheese and water combine to create a creamy sauce that coats the pasta. Grind through a little pepper and serve immediately.

    Source: Good Food


    July 11, 2019 by Il Providore (Main Login)

    Amaretti Chocolate Cake

    Enjoy after lunch or dinner with a glass of Tacinaia Vin Santo.

    Servings: 4 | Preparation Time: 15min | Cooking Time: 35min

    Non-stick cooking spray
    3/4 cup bittersweet chocolate or semisweet chocolate chips
    1 cup slivered almonds
    1 cup Chiostro "Chef d'Italia" Amaretti 
    1 stick (1/2 cup) unsalted butter, room temperature
    2/3 cup sugar
    2 teaspoons grated orange peel
    4 large eggs
    Unsweetened cocoa powder, for sifting

    1. Preheat the oven to 180C.
    2. Spray a 9-inch pan the nonstick spray and refrigerate.
    3. Microwave the chocolate until melted and smooth, stirring every 20 seconds, for about 1 minute.
    4. Combine the almonds and Amaretti in processor. Pulse until the almonds and cookies are finely ground.
    5. Transfer the nut mixture to a medium bowl. Add the butter and sugar to the processor and blend until creamy and smooth. Add the grated orange peel and pulse briefly, until incorporated.
    6. Add the eggs 1 at a time. Blend until the eggs are incorporated. Clean the sides of the mixing bowl and blend again. Add the nut mixture and melted chocolate. Pulse until blended. Clean the sides of the bowl. Blend again.
    7. Pour the batter into the prepared pan. Bake until the center puffs and a tester inserted into the center of the cake comes out clean, about 35 minutes.
    8. Cool the cake in the pan for 15 minutes. Transfer the cake to a platter. Sift the cocoa powder over and serve.

    Source: Food Network

    February 18, 2019 by Il Providore (Main Login)