Main course

ItalyFood Monte-Carlo proposes a selection of recipes of italian main courses and pasta crafted on the basis of our carefully selected products.

• SEA SOUP Scrape the mussels. Put the other seafood in a bowl with plenty of cold salt water and let it clean the sand for 2 hours...
• MESS OF CHICORY Finely chop the onion, carrot and bacon and let dry with a knob of butter and olive oil. Add the radicchio cut into julienne strips, leaving dry mixing, flavour with the loose nut 1⁄2 cup of hot water and cook until total absorption of the liquid.
• ASPARAGUS AND ANCHOVIES RISOTTO  Remove the asparagus tips, clean the stem using a peeler and cut off the tough base.  Cut the asparagus stems into pieces and boil them for 10 minutes in plenty of boiling salted water.  Drain the asparagus stems (without throwing away the wate...
• ROAST WITH ORANGE Sauté the meat in a saucepan on with oil and butter on a bed of onion, carrot and celery chopped into small pieces; add salt and pepper. Add a glass of white wine and let it evaporate, the juice of two freshly squeezed oranges and cook for about...
• MEDITERRANEAN PASTA SALAD Cut the tomatoes into 4 pieces and prepare the other ingredients. Cook the pasta in a pot with boiling salted water. Drain the pasta "al dente" and go under a jet of cold water to stop the cooking. Put the pasta into a bowl with the chopped tomatoe...
• Cannelloni with goat cheese and mint Preheat oven to 180 ° C. Wash, dry and chop mint. Peel the lemon, then squeeze it to extract the juice. Whisk the goat cheese with lemon juice and olive oil.
• Mushroom risotto Bring stock to the boil. Clean the mushrooms by wiping with a damp cloth to remove any remaining earth, and slice; wash the parsley, dry, remove the leaves and chop them; peel and crush garlic clove.
• The BOILED beef of Grandma Put in a pan six good tablespoons of olive oil. Add a kilo of chopped onions; fry gently until golden; stir often with a wooden spoon. Now add a pound of fresh ripe tomatoes, peeled and seeded and finely chopped. Boil the sauce, always stirring fo...
• BAKED SARDINES Preheat the oven to 220°C/gas mark 7 and oil a baking sheet with some of the olive oil. In a bowl, mix the garlic, herbs, chilli, pine nuts and raisins with salt and pepper to taste. Add 1 tablespoon of the olive oil and a few drops of lemon juice ...
• PASTA WITH ASPARAGUS Heat most of the oil in a large saucepan, add the onions and fry gently for about 6-8 minutes until soft. Add the broad beans, peas and them the asparagus tips...
• LASAGNETTA WITH ASPARAGUS, LEEKS & PROVOLONE Slightly peel the asparagus along the stem using a potato peeler and, bending it between the fingers, break it off at the point where the stem is hardest (you will notice that it will break on its own). Cut up the stems into small disks and leave th...
• Gnocchi “Gratiroeula” My wise grandmother Michelina always knew how to prepare a dish from Lombardy but with a touch of Liguria.
• MALTAGLIATI PESTO Mix 600 g of "00" flour, 250 g of chestnut flour, 4 eggs, salt. Roll out the dough and cut into small diamonds "maltagliate" and irregular.
• Risotto with fresh salmon and curgettes As with all risotto dishes, heat the oil and half the butter in a pan and gently fry the onion and courgettes until soft. Add the rice, stirring all the time, until the grains are coated in fat and slightly translucent. Stir in the wine and then a...
• MACCHERONCINI GRANDMOTHER LILLY When you ask Granny Lilly to prepare her special macaroni with cream and tomato she is as happy to make it as her guests are to eat it; she will even give you some to take home.
• GNOCCHI WITH PEAS AND PANCETTA Heat 1 tsp of olive oil in a pan and fry the pancetta until crisp and golden, but don't let it colour too much. Add the shallot and cook for a few minutes, then add the wine or chicken stock, peas and crème fraiche and simmer for a minute. Tip in t...
• PASTA WITH PESTO, POTATOES AND GREEN BEANS The arrival of the good weather especially in the French Riviera and Monte-Carlo suggests this dish typically Genoese with PASTA GLUTEN, really for all and with so much flavour!
• YELLOW GNOCCHI WITH CLAMS Wash the clams under running water, place them in a shallow saucepan without the addition of water and cook until they open with the pot covered.
• SPAGHETTI WITH PRAWNS AND MUSSELS Boil water and cook the spaghetti. Meanwhile, prepare a mixture of chilli, garlic, extra virgin olive oil, and small cherry tomatoes. Fry everything with mussels well washed and add th
• Meat and sausage stew 1 onion 0.4 oz. (13 gr.) Oil 35 oz. (1 kg) pieces of meat 7 oz. (200 gr.) White wine 35 oz. (1 kg) sausage 21 oz. (600 gr.) Tomato puree 1 clove of garlic
• Pesto-chicken tray bake Heat the oven to 200° C/fan 180° C/gas. Put the carrots in a large ovenproof dish and spray with oil, then roast for 25 min.
• Triple Raviolo The dish I am proposing this month recalls the flat landscape of San Remo was I was born, actually on the Rock Path. The colours and the flavours should remind one of the the seascapes of Western Liguria.