Magnifico Recipes

SERVE 2 

• 1 cup (200 grams) of E’Viva Fusilli
• 3 tablespoons of Redoro Extra Virgin Olive Oil
• 1/2 Agromonte Cherry Tomato Sauce with Hot Pepper
• Sea Salt and fresh grounded pepper

DIRECTIONS 

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Fusilli pasta and cook according to the package directions.
2. Heat 3 tablespoons extra virgin olive oil in a large skillet over low-medium heat and add the Agromonte Sauce. Let the sauce cook for about 20 minutes.
3. Add the pasta to the pan with a little cooking water, mix at high heat and serve!
4. Grind a little pepper over the pasta, and some chili flakes to add spiciness and enhance the taste!

SERVE 2

• 1 cup (200 grams) of E’Viva Fusilli
• 4 tablespoons of Redoro Extra Virgin Olive Oil
• 4 small sized eggs
• Lots of grated parmigiano
• Fresh Parsley
• Montosco Chilli Flakes
• Sea salt
• Fresh grounded pepper
• 1/3 glass of milk

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Fusilli pasta and cook a few minutes less than the package directions.
2. In the meantime break the eggs in a container and mix them with 3 tablespoons extra virgin olive oil, a handful of grated parmigiano, some finely chopped parsley, some chilli flakes, the milk, a pinch of sea salt and fresh grounded pepper.
3. Drain the pasta and put it the eggs mixture and stir together.
4. Heat 1 tablespoons extra virgin olive oil in medium sized pan over low-medium heat and add the pasta-egg mixture.
5. Let it cook covered for about 10 minutes, then when you see the egg has hardened a bit, flip it by helping yourself with the pan’s cover (or a dish…it has to be a flat surface).
6. Let it cook on the other side for about 10 more minutes at low heat then serve and enjoy!

SERVE 2

• 1 cup (200 grams) of E’Viva Fusilli
• 1 tablespoons of Redoro Extra Virgin Olive Oil
• 1/2 Agromonte Sicilian Pesto

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Fusilli pasta and cook according to the package directions.
2. When the pasta is ready, drain it and add the Agromonte Sicilian Pesto sauce with some pasta cooking water.
3. Mix and serve sprinkling some extra virgin olive oil.

SERVE 2

• 1 cup (200 grams) of Pasta Cuomo Smooth Paccheri
• 3 tablespoons of Redoro Extra Virgin Olive Oil
• A handful of olives (preferably black olives or mixed)
• Sea Salt

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Paccheri pasta and cook according to the package directions.
2. Heat 3 tablespoons extra virgin olive oil in a large skillet over low-medium heat then add the cherry tomatoes cut in half and a sprinkle of sea salt.
3. Let the tomatoes cook for about 15 minutes (half time covered) at low-medium heat.
4. When the tomatoes are ready add the olives and cook together for a few more minutes.
5. Last, add the pasta and mix!

SERVE 2

• 1 cup (200 grams) of Pasta Cuomo Smooth Paccheri
• 4 tablespoons of Redoro Extra Virgin Olive Oil
• 1 small eggplant cut in small cubes (or as you prefer)
• 1/3 Agromonte semi-dried Cherry Tomatoes
• Grated Pecorino Cheese
• Sea Salt & Black Pepper

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Paccheri pasta and cook according to the package directions.
2. Heat 4 tablespoons extra virgin olive oil in a large skillet over low-medium heat then add the eggplant and a sprinkle of salt and cook for about 15 minutes at medium heat.
3. When the pasta is ready, put in the pan with the eggplant and mix together adding the semi-dried cherry tomatoes and lots of grated pecorino cheese.
4. Stir for a couple minutes to let the cheese melt, add some grounded pepper and serve!

SERVE 2

• 1 cup (200 grams) of Pasta Cuomo Smooth Paccheri
• 3 tablespoons of Redoro Extra Virgin Olive Oil
• 1 red onion
• 4 oz. guanciale cut in cubes
• Sea Salt & Black Pepper

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Paccheri pasta and cook according to the package directions.
2. Heat 3 tablespoons extra virgin olive oil in a large skillet over low-medium heat then add the chopped onion and half glass of water and cook covered for about 20 minutes at law heat, until the onion completely soften.
3. In the mean time cook the small guanciale pieces in a pan until crunchy.
4. When the onion is cooked pout into a blender along with a sprinkle of salt and some fresh grounded pepper and blend for a bunch of seconds, until a fairly thick, smooth purée has been achieved.
5. When the pasta is ready, mix it with the red onion puree and top to with the crispy guanciale!

SERVE 2

• 1 cup (200 grams) of Tenuta Margherita Venere Rice
• 3 tablespoons of Redoro Extra Virgin Olive Oil
• 20 cherry tomatoes cut in small pieces
• Lots of fresh basil
• Sea Salt & Black pepper

DIRECTIONS

1. Pour water and rice into a pot (the water must exceed rice by at least 3 fingers). Add a little bit of salt, and bring to a boil. Cook covered for about 45 minutes.
2. In the mean time heat the extra virgin olive oil in a pan for a a couple minutes then add the tomatoes and a sprinkle of salt. Cook at medium heat for about 13 minutes.
3. Cut the basil leaves in pieces, choose the amount you want!
4. When the rice is read, let it cook off then add it to the tomatoes and basil, mix and enjoy!you can sprinkle some more extra virgin olive oil and black pepper for extra flavor.

SERVE 2

• 1 cup (200 grams) of Tenuta Margherita Ermes Rice
• 3 tablespoons of Redoro Extra Virgin Olive Oil
• 1 zucchini cut in cubes
• Half yellow pepper cut in small pieces
• Half red pepper cut in small pieces
• Sea Salt & Black Pepper

DIRECTIONS

1. Pour water and rice into a pot (the water must exceed rice by at least 3 fingers). Add a little bit of salt, and bring to a boil. Cook covered for about 35 minutes.
2. In the mean time heat the extra virgin olive oil in a pan for a couple minutes then add the veggies and a sprinkle of salt & pepper. Cook at medium (covered for half the time) heat for about 25 minutes.
3. When the rice is read, let it cool off then add it to the veggie mix, store together and serve! You can sprinkle some extra virgin olive oil on top for extra flavor.

SERVE 2

• 1 cup (200 grams) of Pasta Cuomo Rigatoni
• 4 tablespoons of Redoro Extra Virgin Olive Oil
• 1/3 Agromonte organic semi-dried cherry tomatoes
• About 6 mozzarella slices cut in cubes
• About 15 olives
• Fresh Basil
• Sea salt & Pepper

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Rigatoni pasta and cook according to the package directions.
2. When the pasta is ready, put in a casserole and add the other cold ingredients: the mozzarella, the olives and the semi-dried cherry tomatoes.
3. Add the extra virgin olive oil, sprinkle some salt & pepper and some leaves of fresh basil.
4. Mix & serve!

SERVE 2

• 1 cup (200 grams) of Pasta Cuomo Rigatoni
• 1/2 cup lean ground meat
• 3 tablespoons of Redoro Extra Virgin Olive Oil
• 1 1/2 zucchini, cut in thin slices
• Half glass of white wine
• Montosco rosemary
• Sea salt & Pepper

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Rigatoni pasta and cook according to the package directions.
2. Heat 3 tablespoons extra virgin olive oil in a large skillet over low-medium heat. Add the zucchini and cook for about 10 minutes covered.
3. Add the ground meat to the zucchini with a pinch of salt & pepper. Let cook at medium heat for other 10 minutes.
4. Blend everything with the half glass of white wine and sprinkle a nice amount of rosemary.
5. 5 more minutes at high heat then last add the cooked pasta.
6. Stir and serve!

SERVE 2

• 1 cup (200 grams) of Pasta Cuomo Rigatoni
• 4 oz. thinly sliced guanciale
• 3 tablespoons of Redoro Extra Virgin Olive Oil
• Half a medium onion, chopped into tiny pieces
• Half bottle of Agromonte Cherry Tomato sauce with basil
• Montosco chilli flakes
• Sea salt

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Rigatoni pasta and cook according to the package directions.
2. Heat 3 tablespoons extra virgin olive oil in a large skillet over low-medium heat. Add the onion and cook until golden, about 5 minutes.
3. Add the Agromonte sauce and a pinch of salt, let it cook covered for about 20 minutes.
4. In a separate pan cook the sliced guanciale until crunchy, then add it to the sauce.
5. When the sauce is ready, add the cooked pasta.
6. Stir everything together and serve sprinkling some chilli flakes!

SERVE 2

• 1 cup (200 grams) of Tenuta Margherita Arborio Rice
• 4 tablespoons of Redoro Extra Virgin Olive Oil
• 1 small sized zucchini cut in small cubes
• Half eggplant cut in small cubes
• Half green pepper cut in small cubes
• Half yellow pepper cut in small cubes
• Sea Salt & Pepper

DIRECTIONS

1. In a pot, cover the rice with water (water about double the rice volume) and let it cook for 16 minutes at low/medium heat.
2. Add a teaspoon salt and stir every couple minutes.
3. In the meantime heat the extra virgin olive oil in a large skillet for a couple minutes then add all the cut veggies with a sprinkle of salt.
4. Let the veggies cook at medium heat for about 20 minutes (half of the time covered).
5. When the rice is ready, add is to the pan and mix everything together.
6. Sprinkle some black pepper and serve hot or cold, its delicious both ways!