Pandoro Christmas Tree Cake

Serves: 12 | Preparation & Cooking Time: 20 min | Easy

1kg Chiostro "Original" Pandoro Classico 
500g Mascarpone
1 shot Tacinaia Vin Santo del Chianti DOC
70g Icing sugar plus 1 tbsp for dusting
25g pistachios plus a few extra to decorate
50g Quartieri Croccantini Almond Bag
50g D.Barbero “La Torronfetta” Hazelnut Envelope
100g red currants or pomegranate

1. Put the mascarpone in a large mixing bowl with the vin santo and icing sugar and whisk together for 1 minute. Add the chopped pistachios, croccantini and nougat and stir through, set aside.
2. Cut the pandoro in five slices from bottom to top. Spread each layer evenly with the mascarpone mixture making sure to scatter a few red currents on each layer.
3. Lay each slice of pandoro on top of each other so the points don't match to resemble a Christmas tree as you are layering the mascarpone mixture.
4. Top with a dusting of icing sugar and some more red currents and pistachios.

- Inside The Rustic Kitchen

November 14, 2018 by Il Providore (Main Login)

Spaghetti alla Carbonara

Rich, creamy and delicious, this recipe will fast become a household favourite!

Serves: 4 | Preparation & Cooking Time: 30 min | Easy

400g Pastificio Venturino Spaghetti 
60ml Extra Virgin Olive Oil 
200g pancetta or guanciale, cut into small pieces
4 eggs, lightly beaten
20g finely grated pecorino, plus extra to serve 
Parsley, to serve

1. Cook pasta in a large saucepan of boiling salted water for 8-10 minutes or until al dente.
2. Meanwhile, heat oil in a frying pan over medium-high heat, add pancetta and cook until starting to crisp. Set aside and keep warm.
3. Drain pasta, reserving 2 tbsp cooking water. 
4. Combine pasta with pancetta, eggs, pecorino, reserved cooking water and freshly ground black pepper to taste. 
5. Toss until pasta is coated and sauce begins to thicken, then serve immediately, scattered with parsley and extra pecorino to the side.

- Gourmet Traveller 


September 12, 2018 by Il Providore (Main Login)


Create one of Italy's most iconic and delicious desserts with our easy recipe for Tiramisu! 

Serves: 8 | Preparation & Cooking Time: 40 min + Cooling Time | Easy

6 egg yolks
75g caster sugar
100g Marsala
200g Chiostro "Chef d'Italia" Savoiardi Biscuits
500g mascarpone
125g pouring cream
Cocoa powder (for dusting)
Grated dark chocolate (to serve)

Coffee-Marsala soaking liquid:
150g golden rum
700g Caffe Parana Espresso
500g Marsala

1. For the coffee-Marsala soaking liquid, combine all ingredients in a jug and mix well.
2. Whisk yolks, sugar and Marsala in a bowl over a saucepan of gently simmering water until the mixture has doubled in volume and reaches 84C (8-10 minutes). Set aside.
3. In a separate bowl, whisk mascarpone and cream until soft peaks form.
4. Fold mascarpone mixture into the cooled zabaglione until combined and set aside.
5. Cut savoiardi to fit your glasses or bowl.
6. Dip the savoiardi into the soaking liquid for 10 seconds and place in the bases of eight 250ml glasses or a 2-litre glass bowl or an assortment of serving glasses.
7. Dust the savoiardi in the glasses with cocoa.
8. Pipe or spoon the zabaglione mixture over the biscuits to cover.
9. Place another layer of dipped sponge fingers on top of the zabaglione, dust with more cocoa to cover, top with more zabaglione. Cover and refrigerate for at least 3 hours or overnight.
10. To serve, dust with cocoa powder and top with shaved chocolate.

- Gourmet Traveller

August 27, 2018 by Il Providore (Main Login)

Chocolate Chestnut Cakes

- SBS Food

Serves: 6 | Cooking Time: 30min | Medium


85g caster sugar
1/3 cup cornflour
25g Dutch-process cocoa, plus extra for dusting
1 teaspoon cream of tartar
½ teaspoon bicarbonate of soda
1 tablespoon of plain flour
40g unsalted butter, melted
1/2 cup thickened cream
1/4 cup Perrotta Chestnut Cream with Vanilla

Chocolate sauce
200g dark chocolate, chopped
50g unsalted butter

1. Using an electric mixer, whisk eggs and sugar until mixture holds a trail.
2. Sift cornflour, cocoa, cream of tartar, bicarbonate of soda and flour over egg mixture and, using a spatula, gently fold in, then add melted butter and fold in until combined.
3. Spoon mixture into two 18 x 26cm baking paper-lined swiss roll pans.
4. Bake at 180C for 12 minutes or until cakes spring back when lightly touched.
5. Stand cakes for 3 minutes before turning out onto wire racks to cool.
6. Using an electric mixer, whisk cream until soft peaks form, then stir in chestnut purée until combined.
7. Using a 7cm-round pastry cutter, cut 12 rounds from sponge, then spread 6 rounds with chestnut cream, top with remaining rounds and refrigerate for 5 minutes or until firm.
8. For chocolate sauce, melt chocolate in a bowl over a saucepan of simmering water, add butter and stir until smooth.
9. Serve cakes, dusted with cocoa and drizzled with chocolate sauce.

July 07, 2017 by Il Providore (Main Login)

Garlic & Anchovy Dip (Bagna Cauda)

- SBS Food

Serves: 8 | Cooking Time: 30min | Easy

15 garlic cloves, halved 
3/4 cup milk 
2 jars of Sapori di Mare Anchovy Fillets
200g butter, chopped, at room temperature 
1/3 cup thickened cream 
sliced seasonal vegetables (red cabbage, carrots, radishes, bulb spring onion, artichoke, capsicum, asparagus) and crusty bread, to serve

1. Place garlic and milk in a small saucepan over low heat for 20 minutes or until garlic is softened.
2. Remove from heat and, using a fork, mash garlic in milk until combined.
3. Drain oil from anchovies into a separate bowl, set aside.
4. Add anchovies to the garlic and milk.
5. Return pan to heat and cook, stirring continuously, for a further 10 minutes to develop flavours and allow anchovies to break down.
6. Gradually stir in butter, then drained anchovy oil, then cream until well combined and butter has melted.
7. Transfer to a small dish and serve with vegetables and crusty bread.


July 03, 2017 by Il Providore (Main Login)

Chicken Puttanesca

- Honest Cooking

Serves: 6 | Cooking Time: 1h - 2h | Easy

5 tablespoons Bova "Costolata" Extra Virgin Olive Oil
1 whole chicken cut into pieces
2 garlic cloves, smashed
10g Sapori di Mare Anchovy Fillets
2 teaspoons Salina Di Cervia "Salfiore Di Romangna" Salt
1 teaspoon freshly-ground black pepper
½ cup chicken stock

For the puttanesca sauce
800g canned diced tomatoes
3 tablespoons Bova "Costolata" Extra Virgin Olive Oil
300g Labbate Red Olives
2 tablespoons capers, rinsed
Salt to taste
1 teaspoon dried chili flakes
3 garlic cloves quartered
¼ cup fresh basil leaves, torn
½ teaspoon dried oregano

1. Preheat the oven to 180°C.
2. In large cast iron skillet heat the olive oil and garlic cloves over medium-high heat.
3. Add the chicken pieces, skin side down and brown, turning once, for 10 minutes. Remove from pan and set aside. Discard the excess oil.
3. In the same skillet add olive oil, garlic, and anchovy fillets, sauté until translucent. Stir in olives, capers, basil and oregano and cook for 1 minute.
4. Stir in tomatoes and cook for 3 minutes. Season with salt and chili flakes.
5. Return the chicken to the skillet, spooning the sauce over the pieces. Add the chicken stock, cover with an oven safe lid or aluminum foil and bake at 180°C for 1 hour or until chicken is tender and cooked through.
6. Remove from the oven and sprinkle with fresh basil leaves. Serve hot.

June 15, 2017 by Il Providore (Main Login)

Spaghetti with Chicken Livers

- SBS Food

Serves: 4 | Cooking Time: 20 min | Preparation: 10 min | Easy

250g Pastificio Venturino Spaghetti
250g chicken livers, rinsed
50g butter
2 tablespoons Villa Sibianna Extra Virgin Olive Oil
9 sage leaves, 3 finely chopped and 6 left whole
2 purple shallots, finely chopped
2 garlic cloves, finely sliced
60ml dry Marsala
salt and freshly ground black pepper
¼ cup grated Parmesan 

1. Bring a large saucepan of salted water to the boil and cook the spaghetti until shy of al dente.
2. Drain the pasta, reserving ½ cup of cooking water, then set aside and keep warm.
3. Meanwhile, trim the livers, removing any discoloured bits and membranes. Pat dry on paper towel, then cut into 2–3 pieces.
4. Melt half the butter with the olive oil in a large frying pan over medium heat. Add the chopped sage and the shallots and cook for 2 minutes, then add the garlic and cook until soft.
5. Add the remaining butter and when foaming, add the livers and whole sage leaves and cook for 1-2 minutes. 
6. Add the Marsala to deglaze the pan, then shake the pan again.
7. Remove from pan and season with salt and pepper.
8. Return the pan to medium-low heat, add half the reserved pasta cooking water and half the Parmesan and combine to make a creamy sauce.
9. Return the livers, their sauce and the pasta to the pan and toss well.  
10. Divide among four bowls and serve with the remaining Parmesan.

Suggested wine: Tola Syrah Nero d'Avola IGT 

May 26, 2017 by Il Providore (Main Login)

Peach Jam Crostata

Serves: 8 | Cooking Time: 30 min | Preparation: 30 min | Medium

250g plain flour
125g sugar
125g butter
1 egg, whole
1 egg yolk
juice of ½ lemon
pinch of salt
splash of vanilla essence 
350g Solefrutta Peach Jam 

1. Preheat oven to 220°C.
2. In a large bowl, mix flour, sugar, butter, one whole egg, one egg yolk, lemon juice, salt, and vanilla essence.
3. On a floured surface, form a dough by working the mixture with your hands. 
4. Place the dough in a container, and cover with a tea towel. Refrigerate for 30 minutes.
5. Take 3/4 of the dough and roll into a circle large enough to fill tart tin.
6. Press the rolled dough into the tin. With a fork, pierce the bottom of the dough several times to keep the dough from puffing up during baking.
7. Spoon the jam onto the pastry base and spread out evenly.
8. Roll out remaining 1/4 of dough, using a heart cookie cutter, cut hearts and place on top of crostata

9. Bake the crostata for about 30-35 minutes, or until the crust is golden.
10. Let the crostata cool before serving. 

May 16, 2017 by Il Providore (Main Login)

Pistachio-Honey Polenta Cake

- SBS Food 

Serves: 8 - 10 | Cooking Time: 20 min | Preparation: 30 min | Easy


200g unsalted pistachio kernels
100g La Grande Ruota "Stone Ground" Polenta
1 tablespoon baking powder
180g unsalted butter, cubed and softened
110g caster sugar
3 eggs
1 teasspoon vanilla extract
1 tablespoon honey
micro herbs, to garnish
thick yoghurt or mascarpone, to serve

1. Preheat the oven to 160°C. Grease and lightly flour a 20 cm-diameter springform cake tin.
2. Place the pistachios in a food processor and pulse until coarsely ground. Combine in a large bowl with the polenta and baking powder. Set aside.
3. Beat the butter and sugar with an electric mixer until pale and fluffy. 
4. Add the eggs, one at a time, beating well after each one.
5. Beat in the vanilla extract and honey.
6. Add the pistachio mixture and stir to combine well.
7. Spoon into the cake tin and bake for 30-40 minutes or until the cake is golden, pulls away from the sides of the tin and an inserted skewer withdraws clean.
8. Allow cake to cool in tin for 10 minutes, then gently turn out onto a wire rack to cool.
9. Garnish with micro herbs, and serve with thick yogurt or mascarpone.

May 10, 2017 by Il Providore (Main Login)

Cold Roast Chicken with Amaretti Pangrattato & Radicchio

- The Guardian 

Serves: 4 | Cooking Time: 10 min | Easy

85g Chiostro soft amaretti, roughly broken up and crushed
50g pine nuts, toasted
1 small radicchio, roughly chopped
2-3 blood oranges, peeled and cut into segments
500g roast chicken, torn into pieces
A small bunch of flat-leaf parsley, roughly chopped
80ml Terre Rosse DOP/OrganicExtra Virgin Olive Oil
2 tablespoon Antica Acetaia Toscana Mosto Cotto Rosso
salt and black pepper

1. Toast the pine nuts with the broken amaretti in a dry frying pan on a medium heat for about 2 minutes, until the pine nuts are light brown in colour and the amaretti are fragrant. Leave to cool.
2. Add the roughly chopped radicchio to a large serving bowl.
3. Add the fruit and the chicken to the bowl along with the chopped parsley.
4. Make a dressing with the olive oil, vinegar and seasoning in a separate bowl.
5. Dress the salad with the oil and vinegar and scatter with the toasted amaretti and pine-nut mix to serve.

Suggested wine: Bellini Mamb-O Toscano Bianco IGT

March 30, 2017 by Il Providore (Main Login)