handmade in Florence, Italy

Month: May 2016

Corzetti pasta with gorgonzola and cocoa beans

Corzetti pasta with gorgonzola and cocoa beans

This corzetti pasta dish with gorgonzola cheese and cocoa beans is sumptuous and tasty, perfect for your sweet tooth, which can hit you anytime. Corzetti pasta with gorgonzola and cocoa beans Ingredients (serves 4): For the sauce: 250 gr gorgonzola cheese 30 gr cocoa beans extra virgin […]

Corzetti pasta with vegetarian ragu

Corzetti pasta with vegetarian ragu

Florentines refer to vegetarian ragu as “sugo finto,” which literally means fake sauce (“fake” because a “proper” sauce would always include meat). This pasta sauce is made with onions, carrots, celery, tomatoes, and red wine, and is fantastic for corzetti because of its meaty consistency. […]

Corzetti pasta with spring herbs and ricotta salata

Corzetti pasta with spring herbs and ricotta salata

This corzetti pasta dish was inspired by food writer Elizabeth Minchilli, who is amazing when it comes to creating fresh and simple recipes. We have added some arugula to her original recipe, for a peppery note.

Corzetti pasta with mixed spring herbs and grated ricotta cheese

Corzetti pasta with spring herbs and ricotta salata

Ingredients (serves 4):

For the sauce:

a bunch of mixed herbs (we used basil, sage, parsley, mint)

a bunch of arugula

2 galic cloves

 

extra virgin olive oil

black pepper

salt

ricotta salata

Wash the herbs and the arugula leaves and drain well. Place the greens and the garlic cloves on a cutting board and chop finely.

Heat some extra virgin olive oil and add the greens/garlic mixture. Let cook on low heat for about 10 minutes.

In the meantime, cook the corzetti pasta until al dente (for the dough, you can use this recipe), then drain and reserve a cup of the cooking water. Add the corzetti to the pan with the herb mixture and heat, stirring (now you can add a bit of the cooking water). Top with the grated ricotta salata and serve.