Tag Archives: meatless monday

Dinner, Food & Drink, Recipes
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Recipe: Flan with Truffle Honey

Truffle Flan
After our truffle hunting extravaganza, we headed back to the kitchen to learn how to prepare dishes highlighting the truffle.
Truffle Flan
One of the crowd favorites was the Flan with Truffle Honey – simple to prepare yet very impressive and undeniably delectable. We were able to get the recipe, which we can share with you today! Download your printable version (Flan with Truffle Honey) and then find us on Pinterest for more Umbrian recipes.
Truffle Honey Flan Recipe
INGREDIENTS:
3 eggs
1 cup heavy cream
1/2 cup grated parmigiano
Mache lettuce
Whisk together the eggs, cream and cheese. Pour into silicon trays.  Bake bain-marie at 350 degrees for 15 minutes or until done.  When done remove from the baking dish and place on bed of lettuce dressed with Truffle Balsamic glaze.  Drizzle Bianconi truffle honey over the flan.  If available shave fresh truffle over the flan.
Truffle Honey
Truffle Honey Flan
Ci Vediamo!
–Via Umbria

After our truffle hunting extravaganza, we headed back to the kitchen to learn how to prepare dishes highlighting the truffle. One of the ...

Dinner, Entertain, Food & Drink, On the Table, Recipes
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Recipe: Sombrerini, our newest pasta

As we prep to open the new store, we are gathering some fun new products – expanding our inventory to offer the best. When these sombrerini came off the shipment, we couldn’t wait to make them, as they are the the most fun and colorful pasta we have seen in a while!

Sombrerini

While one could prepare these in a cream sauce or simply toss with some olive oil, onions, and spices to fully reveal all of their colors, we decided to make them in the traditional way. We stuffed them with a cheese mixture and baked them as open ended ravioli!Sombrerini

Stuffed Sombrerini

INGREDIENTS (Serves 4):

1 bag Sombrerini pasta 

1/2 cup ricotta

1/2 cup grated aged parmesan

3 cups spinach

1 onion

5 cloves garlic

1 jar organic tomato puree  

Sea salt and bruschetta seasoning to taste

 

PROCESS:

Boil your pasta water, and pre-set your oven to 350 degrees.

Parmesan

Grate your parmesan into a bowl.Ricotta

Add the ricotta. _DSC0059

Chop your onion, and sauté with the garlic over medium-low heat. onions

Gently place spinach on top to slowly wilt. You will have to do two batches of wilting, most likely.

spinach

wilted spinach

Top the cheese mixture with the wilted spinach, stir. crushed tomatoes

Prep your pasta sauce by combining the tomato puree, bruschetta seasoning, sea salt, and a dash of oil, then blend with the onion mixture. sale dolce _DSC0146

Boil your pasta for 5 minutes. They will be undercooked – this is the point as they will be further baked, and need to maintain their structure for filling. fill the pasta

Pour your sauce mixture onto a large baking pan. Now to stuff your sombrerini! With a spoon, scoop the mixture into an upside down pasta, and place in the sauce. ravioli sombrellini recipe

Keep creating rows until the whole sheet is filled. Cover with tin foil and bake for an additional 15 minutes.

_DSC0211

We were surprised at the structural integrity of the pasta – we assumed that the cheese would just fall out of the pasta, or the pasta would get to soggy or hard, but it turned out fantastically! Our taste testers all agreed that this pasta is a visual treat, and tastes like the ravioli we all know and love, and has a fantastic presentation. We voted it best to serve at a dinner party.

Until we open, you can find all of your ingredients on our online store, direct from Italy. And once we do, you can find dishes like this coming our of our kitchen.

Download your recipe card here: Stuffed Sombrerini.

Ci Vediamo!

–Via Umbria

 

 

 

 

 

 

 

As we prep to open the new store, we are gathering some fun new products - expanding our inventory to offer the ...