Laura Giuliano's Recipes
Ripieni Osso Buco Alla Salvia e Burro
Ripieni Osso Buco with Butter and Sage400g Jiuliano Ripieni Osso Buco
200g Butter
10 Sage Leaves
100g Parmesan
Salt & Pepper to taste
Method:
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.
Buon Appetito!
Traditional Italian-Style Gnocchi
500g Jiuliano Fresh Potato Gnocchi600g peeled & diced tomatoes
150g Italian sausage
2-3 cloves of garlic
1 onion
10 basil leaves
8-10 saffron strands
Grated Pecorino cheese
Olive oil
Salt & Pepper
Method:
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.
Buon Appetito!
Tortellini Pumpkin Al Cavolofiore
Tortellini with Cauliflower400g Jiuliano Tortellini Pumpkin
500g Cauliflower
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
Method:
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.
Buon Appetito!
