Penne al Salmone
Gnocchi
Penne Alla Norcina
Tagliatele al Tartufo Nero (Tagliatelle with Black Truffles)

Penne al Salmone

Igredients for 4 people

1. 1kg short pasta (penne or fusilli)
2. 25g butter
3. 1 teaspoon olive oil
4. 250g smoked salmon
5. 250ml single cream (full-fat or whipping)
6. salt and pepper

Method

1. Bring to boil a saucepan of slightly salted water.
2. Cut the salmon roughly into squares.
3. Heat the butter and oil in a pan and sizzle the salmon.
4. Add the pasta to the boiling water and cook until ‘al dente’.
5. Meanwhile, add the cream to the salmon and leave it to simmer on a low heat. The cream should thicken.
6. Drain the pasta and add it to the salmon sauce and stir.
7. Add salt and pepper to taste.
8. Serve hot.

Tips

- Make sure you do not over boil the pasta. The best way to avoid this is by boiling the pasta roughly a minute below the recommended time. - Make sure the cream is thick before adding the pasta.
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Gnocchi

Ingredients (4 people)

1. Gnocchi
2. 8 small potatoes
3. 2 eggs
4. 700g plain flour (best quality flour. 00 recommended)

1. Sauce
2. 5 fresh tomatoes
3. Olive oil
4. Salt and pepper
5. Basil
6. Garlic

Method – Gnocchi

1. Boil potatoes with their skin until soft. Peel and place them in a large bowl.
2. Mash the potatoes, add 2 eggs and then mix.
3. Gently fold in the flour.
4. Place the dough on a board and kneed it for 5 minutes.
5. Split the dough into 3 equal pieces and roll into sausages roughly 35cm long.
6. Each dough sausage should then be split into 7 equal ones (about 5cm long).
7. Roll each individual sausage until they have a diameter of roughly 1cm.
8. Cut the sausages length ways into 2cm long gnocchi.
9. Roll each gnocchi on the board or on a fork.
10. Boil a saucepan full of salted water. Add the gnocchi and then cook for 10 minutes.
11. Add to sauce and serve.

Method – Sauce

1. Add oil to a frying pan with a clove of peeled garlic.
2. Roughly cut the tomatoes into sma ll cubes and simmer for 10 minutes.
3. Add salt, pepper and basil and simmer for a further 5 minutes on a low heat.

Tips - Gnocchi can be served with any sauce so be creative! - To roll the gnocchi into shape, press down on the gnocchi with either a finger or a fork from one side to the next, pressing hard to ensure that the gnocchi curls into shape.
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Penne Alla Norcina

Igredients for 4 people

1. 1kg short pasta (penne or fusilli)
2. 50g butter
3. 1/2 teaspoon olive oil
4. 400g fresh sausages
5. 250ml single cream (full-fat or whipping)
6. pepper
7. a small glass of beer

Method

1. Bring to boil a saucepan of slightly salted water.
2. Remove the skin from the sausage and break-up into small pieces
3. Heat the butter and oil in a pan and sizzle the sausages for 10 minutes.
4. Add the glass of beer and allow to evaporate
5. Add the pasta to the boiling water and cook until ‘al dente’.
6. Meanwhile, add the cream to the sausages and leave it to simmer on a low heat. The cream should thicken.
7. Drain the pasta and add it to the salmon sauce and stir.
8. Add pepper to taste.
9. Serve hot.

Tips

- Make sure you do not over boil the pasta. The best way to avoid this is by boiling the pasta roughly a minute below the recommended time. - Make sure the cream is thick before adding the pasta it should stick nicely to the pasta without being too runny.
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Tagliatelle al Tartufo Nero (Tagliatelle with Black Truffles)

Igredients for 4 people

1. 350 grams of tagliatelle
2. 20 grams of black truffle
3. 80 grams of filet of anchovies
4. 1 clove of garlic
5. Bunch of parsley
6. Extra virgin olive oil
7. Salt

Method

1. Grate the truffle.
2. Using a pestle and mortar pound the parsley, salt, garlic and anchovy to a paste, then add the olive oil.
3. Boil the pasta in salted water until al dente. Heat the sauce gently in a pan and add the drained pasta.
4. Top with the grated truffle and serve.
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