Laura Giuliano's Recipes
Ripieni Osso Buco Alla Salvia e BurroRipieni Osso Buco with Butter and Sage
400g Jiuliano Ripieni Osso Buco
10 Sage Leaves
Salt & Pepper to taste
Place Ripieni into boiling water until they float. Remove and serve.
Place 200g of Butter in pan until it melts. Add Sage leaves and salt to taste. Simmer for 3-4 minutes. Pour sauce over Ripieni. Add Parmesan Cheese and Pepper.
Traditional Italian-Style Gnocchi500g Jiuliano Fresh Potato Gnocchi
600g peeled & diced tomatoes
150g Italian sausage
2-3 cloves of garlic
10 basil leaves
8-10 saffron strands
Grated Pecorino cheese
Salt & Pepper
Fry thinly sliced onion and garlic in olive oil in a pan until it becomes transparent. Chop sausage into small pieces and add to onion and garlic. Cook for one minute and then add basil, tomato, saffron salt & pepper to taste. Cook for a further 15 minutes. Add Jiuliano Fresh Potato Gnocchi and stir for two minutes. Add a small handful of grated pecorino cheese to taste.
Tortellini Pumpkin Al CavolofioreTortellini with Cauliflower
400g Jiuliano Tortellini Pumpkin
50g Sun Dried Tomatos
50g Green Olives
1 Garlic Clove
50g Grated Parmesan Cheese
4(2x2) table spoons of Olive Oil
Oregano, Salt, Pepper to taste
Place Tortellini in boiling water for 10-14 minutes. Add a pinch of salt.
Cut Cauliflower into small pieces and steam until cooked. Place Cauliflower into blender with 2 table spoons of oil,1/2 clove of garlic, a touch of salt and a little water. Chop the other half the Garlic Clove, Sun Dried Tomato and Olives. Heat the other 2 table spoons of Oil and add Garlic, Sun Dried Tomato and Olives add also the Cauliflower, Tortellini, Parmesan Cheese Oregano, Salt and Pepper. Simmer for 2 minutes.