LINGUINE WITH FENNEL PATE RED MULLET
Ingredients for four servings
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400 g linguini
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300 g red mullet fillets
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1 jar of fennel Pate CastiLioni
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1 baby onion
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1 clove of garlic
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1 cup tomato sauce with Basil CastiLioni
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Olive Oil
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Black pepper
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50 g Almond Fillets
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Grated bread lightly roasted
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1 full teaspoon of sugar
Preparation
Remove the heads of the mullets and pull out the backbones and entrails and set aside
Fill a large pot with water for the pasta. Bring to a boil over high heat.
While water is heating --Heat oil in a wide saucepan over medium-high heat and add the clove of garlic and the onion. When they start to sizzle add the chopped mullets and the Pate fennel, sauté for a few minutes over high heat. Add the tomato sauce, pepper and simmer until the water for the pasta is boiling.
Once the water starts to boil for the pasta add salt to the water and bring to a rolling boil. Add the pasta and cook until al dente.
In the meantime, toast your breadcrumbs in a small heavy bottomed skillet. Once toasted and cooled add half a tablespoon of sugar and mix
When the pasta is perfectly al dente, add a ½ cup of the pasta water to the fennel and mullet sauce, turn up the heat on the sauce. Drain the pasta. Without shaking all of the water out of the colander pour the pasta into the pan and toss it with the sauce. This allows for the pasta to cook a little longer in the sauce and to absorb the flavour
Take the pan off of the heat pour the contents into a serving plate and toss with the toasted bread crumbs and almonds fillet. Serve immediately.
ORECCHIETTE WITH ASPARAGUS PATE
Ingredients for four servings
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400 g orecchiette
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300 g minced beef
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1 jar asparagus pate "CastiLioni"
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1 clove of garlic
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100 g tomato sauce with basil CastiLioni
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3 tabs of Olive oil
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White wine
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40 g Grated Parmesan
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Black pepper
Preparation
Bring a very large pot of water to a boil. Add the orecchiette to the boiling salted water, cooking it until it is just short of al dente.
Slightly crush the garlic clove and put into a pan adding the olive oil to make a soffritto. Remove the garlic and add the minced beef and cook at a medium high heat for 5 min.
Sprinkle with the wine and leave to evaporate the alcohol.
Add the tomato sauce, season with salt and simmer until the sauce is more consistent
Turn off the heat, add the asparagus pate, the pasta and stir well.
Pour in a serving bowl and sprinkle with the parmesan and add freshly ground black pepper.
Farfalle with salmon and artichoke Pate
Ingredients for four servings
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400 g Farfalle
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Two slices of salmon cut into cubes
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1 jar artichoke Pate CastiLioni
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60 g of vodka or white wine
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Olive Oil
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1 baby onion
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Orange peel and lemon zest (a pinch)
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Parsley, finely chopped
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Almond Fillets
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Red Pepper grains
Preparation
Bring a very large pot of water to a boil. Add the farfalle to the boiling salted water, cooking it until it is just short of al dente.
Meanwhile, in a small saucepan, heat 1/2 cup of olive oil over medium heat. When the oil begins to smoke, add the minced onion. Cook until lightly browned then add the salmon previously cut into cubes. Sauté gently and carefully, for 2 more minutes then sprinkle with the vodka or white wine, add a pinch of finely trimmed orange peel and lemon zest and increase heat. Season and simmer for a few more minutes adding 2-3 tablespoons of the pasta water . Turn off the heat and add the parsley and the artichoke Pate.
Drain and transfer the pasta to the sauce to finish cooking, adding a little bit of the starchy pasta water and tossing gently to combine.
Pour into a serving bowl sprinkle with the almond filets and a few red pepper grains.
Bruschetta with artichoke pate
Ingredients for four servings
- 8-10 Slices of bread
- 1 jar artichoke pate Casti Lioni '
- 2 cloves of garlic
- Extra Virgin Olive Oil
- 4-5 slices of prosciutto of Parma
Preparation
Place the bread on the grill or in the toaster until golden brown.
Take the garlic and rub the toasted bread. Add a very small quantity of olive oil and spread with artichoke pate.
Cut the slices of prosciutto in half and lay each half on your toasted bread.
For an even more special flavor you can add some parmesan flakes before adding the prosciutto.
Bruschetta with Olive Pate
Ingredients for four servings
- 8-10 slices of bread
- 2 scallions
- 20 g. Grated parmesan
- Extra virgin Olive Oil
- 2 cloves of garlic
Preparation
Finely chop 2 scallions and mix to half the quantity of the grated parmesan. Add the pate and set aside.
Meanwhile toast the bread on the grill or in the toaster until golden brown. Take the garlic and rub the toasted bread, then divide the mixture among the crostini, slightly drizzle with olive oil and sprinkle with the remaining parmesan.
Risotto with artichokes pate
Ingredients for four servings
- 350 g rice
- 1 jar artichoke pate "CastiLioni"
- 1 clove of garlic
- 1 liter vegetable stock
- 3 tbsp olive oil
- 30 gr butter
- 30 grated parmesan
- Black pepper
Preparation
In a skillet make a sofrito with garlic and olive oil .
Add the rice and stir about 2 min to coat with oil. When the rice has taken on a pail golden color, add the artichoke pate and stir for one more minute.
Pour in a cup of hot broth and stir until the broth is absorbed. Continue adding broth half cup at a time stirring continuously until all the liquid is absorbed and the rice is al dente. This process takes 15 to 20 minutes.
Remove from heat and stir in the butter and the grated parmesan.
Serve immediately adding freshly ground black pepper.