Magnifico Recipes

SERVE 2

• 1 cup (200 grams) of Pasta Cuomo Linguine
• 4 tablespoons of Redoro Extra Vigin Olive Oil
• About 15 medium sized shrimps
• Half lemon, small size
• 1 teaspoon garlic powder
• Half glass of white wine
• Fresh parsley
• 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 Linguine pasta and cook according to the package directions.
2. In a large skillet heat the extra virgin olive oil with the garlic for about 3 minutes.
3. Add the shrimps and let them cook covered at low heat for about 10 minutes squeezing the lemon.
4. Last, add a pinch of salt and the half glass of white with and turn the heat on high to let the wine evaporate.
5. When the pasta is ready, drain in and add it to the pan with half glass of cooking water.
6. Add some fresh chopped parsley, sprinkle some pepper & serve!

SERVE 2

• 1 cup (200 grams) of E' Viva Linguine
• 4 tablespoons of Redoro Extra Vigin Olive Oil
• 1 clove garlic
• About 2 1/2 (500 grams) of fresh clams
• Half glass of white wine
• Lots of Parsley
• Sea Salt

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Linguine pasta and cook according to the package directions.
2. In a large skillet heat the extra virgin olive oil for about 1 minute with the chopped garlic then add the clams and let them cook covered for about 4 minutes at high heat then smoke them with he white wine and add a pinch of salt.
3. After a few more minutes, drain the linguine and add them in the pan.
4. Sprinkle with lots of parsley and if you like it spicy, a little chili flakes!

SERVE 2

• 1 cup (200 grams) of Pasta Cuomo Casarecce
• 3 tablespoons of Redoro Extra Vigin Olive Oil
• 2 small cans of tuna
• About 15 cherry tomatoes
• A handfull of olives
• 5 mozzarella slices cut in cubes
• Fresh basil
• Sea salt & 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 Casarecce pasta and cook according to the package directions.
2. In the mean time take a large bowl and mix all your cold ingredients: the tuna, the half cut cherry tomatoes, the olives, the mozzarella cubes.
3. Add to the bowl some extra virgin olive oil, a sprinkle of salt and pepper and the fresh basil.
4. When the pasta is ready, let it cool off and then mix it together with the prepared ingredients.
5. Your Pasta Salad is done! Perfect for a summer lunch, to be taken with you at work or to the beach!

SERVE 2

• 1 cup (200 grams) of Pasta Cuomo Casarecce
• 3 tablespoons of Redoro Extra Vigin Olive Oil
• About 15 leaves of Radicchio(any kind)
• 4 oz. thinly sliced speck (or guanciale if you like it fatter)
• Sea salt & 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 Casarecce pasta and cook according to the package directions.
2. In a large skillet let the speck brown for about 10 minutes until it becomes crispy, then set apart.
3. In the mean time cut the radicchio in small stripes and let it cook with the extra virgin olive oil for about 3 minutes.
4. When the pasta is ready, drain in and add it to the pan with 1/2 cup of cooking water and let the water evaporate a little by turning the heat on high for just a few minutes.
5. Add the cooked speck and serve! (add a sprinkle of salt and pepper!)

SERVE 2

• 1 cup (200 grams) of Pasta Cuomo Casarecce
• 4 tablespoons of Redoro Extra Vigin Olive Oil
• About 3 zucchini cut in small cubes
• Lots of Pecorino cheese
• Sea salt & 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 Casarecce pasta and cook according to the package directions.
2. In a large skillet heat the extra virgin olive oil for about 1 minute then add the zucchini and let them fry for about 15 minutes at medium heat, covered for the last 5 minutes. Add a sprinkle of salt.
3. In the mean time, take a bowl and grate a handful of pecorino cheese, add a couple spoons of cooking pasta water and mix until the pecorino becomes creamier.
4. When the zucchini and the pasta are ready, mix them together in the large skillet adding 1/3 cup of cooking water and turning the heat on high for just a few minutes.
5. Last add the pecorino cream and stir everything vigorously.
6. Serve sprinkling some fresh grounded pepper!

INGREDIENTS

• 1.4 cups(335 grams) Water
• 1 cup(200 grams) Sugar
• Half cup(80 grams) Venchi Chocolate
• 1.8 cups(225 grams) Flour
• 3 teaspoons (16 grams) yeast

DIRECTIONS

1. To prepare the magic chocolate water cake, start by mincing the chocolate finely. Then put the chocolate chips in a small bowl and set aside.
2. Heat the water in a pot over low heat. When the water begins to heat, add the sugar and, with the help of a hand whisk, mix the sugar well until it dissolves.
3. Once the sugar is dissolved add the previously prepared chocolate flakes and continue to mix the ingredients vigorously with the whisk by hand to avoid the formation of lumps.
4. When the ingredients are fully blended and free of lumps, pour the mixture into a bowl.
5. Let it cool to room temperature then add the flour, the yeast and mix vigorously to obtain a homogeneous compound
6. Extra step: you can add a tablespoon extra virgin olive oil and some orange zest to make the cake more scented.
7. Finally grease a cake tin with some butter or oil and pour the mixture into it.
8. Bake in a preheated static oven at 365 °F for 50 minutes.
9. Enjoy!

Have a look at our MAGIC VIDEO RECIPE here: https://www.youtube.com/watch?v=j9w_g5XnSP8

SERVE 2

• 1 cup (200 grams) of E’Viva Whole Wheat Fusilli
• 1/2 Agromonte Cherry Tomato & Hot Pepper
• Fresh Mozzarella cut in cubes
• Sea salt & 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 the Agromonte Cherry Tomato & Hot Pepper sauce in a large skillet over low-medium heat for about 5 minutes.
3. When the pasta is ready, drain in and add it to the pan with 1/2 cup of cooking water and let the water evaporate a little by turning the heat on high for just a few minutes.
4. Last, add the mozzarella cubes and serve with a sprinkle of salt and pepper!

SERVE 2

• 1 cup (200 grams) of Pasta Cuomo Rigatoni
• 3 tablespoons Redoro Extra Virgin Olive Oil
• 1 tuna steak
• 1/2 Agromonte Semi-Dried Tomatoes
• 1/2 glass of white wine
• Montosco Garlic Powder and Chilli Flakes Spices
• Fresh Parsley
• Sea salt & 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 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 for about 2 minutes.
3. Add the tuna, cut in cubes.
4. Season the tuna while cooking with some spices (we choose garlic & chili flakes) and a sprinkle of salt and pepper.
5. Let it cook for about 7 minutes then add 1/2 glass of white wine, let it evaporate for a few minutes.
6. Last, add the cut dried tomatoes.
7. When the pasta is ready, add it to the pan and mix together adding a few more drops of extra virgin olive oil and a nice amount of fresh parsley. Enjoy!

SERVE 2

• 1 cup (200 grams) of E’Viva Linguine Pasta
• 3 tablespoons of Piano Extra Virgin Olive Oil
• About 8 cherry tomatoes
• 1/2 Agromonte Organic Cherry Tomato Sauce
• 1 clove garlic
• Fresh Basil
• 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 Linguine pasta and cook according to the package directions.
2. Heat 3 tablespoons extra virgin olive oil and the garlic clove in a large skillet over low-medium heat for about 3 minutes.
3. Add the Agromonte Sauce with a pinch of salt and let it cook for about 15 minutes.
4. Add the whole cherry tomatoes and some fresh basil leaves and let cook covered for about 15 more minutes.
5. When the cherry tomatoes are soften, add the cooked pasta with just a little cooking water, mix together at high heat and serve!
6. 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 Linguine Pasta
• 20 string beans
• 1 potato cut in cubes
• 1/2 Agromonte Basil Pesto
• Sea salt

DIRECTIONS

1. Fill a large pot 3/4 full with water; put the sting beans and the cut potato inside and bring to a boil. Add a couple tablespoons salt and the Linguine pasta and cook according to the package directions.
2. Heat 1/2 pesto in a large skillet over low-medium heat for about 5 minutes.
3. When the pasta and vegetables are ready, drain them and mix them with the pesto!

SERVE 2

• 1 cup (200 grams) of E’Viva Linguine Pasta
• 3 tablespoons of Redoro Extra Vigin Olive Oil
• 1/2 Agromonte Cherry Tomato Sauce
• 1 clove garlic
• 1 can tuna
• About 10 pitted black olives
• 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 Linguine pasta and cook according to the package directions.
2. Heat 3 tablespoons extra virgin olive oil and the garlic clove in a large skillet over low-medium heat for about 3 minutes.
3. Add the Agromonte Sauce with a pinch of salt and let it cook for about 20 minutes.
4. Add the tuna and the olives, and keep cooking for about 7 minutes.
5. Last, add pasta to the pan with just a little cooking water, mix at high heat and serve!
6. Grind a little pepper over the pasta, and some chili flakes to add spiciness and enhance the taste!

SERVE 2

• 10 Pasta Shells by Pasta Cuomo Conchiglioni
• 4 tablespoons of Redoro Extra Virgin Olive Oil
• 1 onion
• 1 carrot
• 1 glass red wine
• 3/4 Agromonte Cherry Tomato Passata
• 1 1/2 cups ground round beef (85% lean)
• 1 sausage
• 1/2 cup grated Parmigiano
• Basil
• Sea salt & 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 pasta shells and cook for about half the time suggested in the package.
2. Heat 4 tablespoons extra virgin olive oil in a large skillet over low-medium heat. Add the finely chopped onion and carrot and let it cook for about 10 minutes.
3. Now add the ground beef and the sausage (remove the skin from the sausage and mix it with the ground beef) with a pinch of salt and ground pepper and let cook for about 5 minutes.
4. Add the red wine and let the meat cook for other 10 minutes.
5. Last add the cherry tomato sauce and some basil and let cook covered for about 30minutes.
6. In the meantime, when the pasta is half cooked, drain it and let it cool off for a few minutes.
7. When the meat sauce is ready and thick enough, stuff the shells with it and place them in a oven casserole.
8. Top them with the grated parmigiano and bake in the oven at 350 degrees F for about 15 more minutes!
9. Sprinkle with some extra virgin olive oil and enjoy!