- Cut the eggplant into bite size cubes.
- Coat it with olive oil, salt and pepper.
- Pan fry or roast in an oven (425f / 220c for 30 minutes) until its charred outside and tender inside.
- Cook the pasta in salted water according to the package instruction.
- In a large pan, fry some garlic with Filippo Berio Olive Oil, heat gently so you don’t burn the garlic.
- Pour in the Filippo Berio Grilled Vegetable sauce and heat through.
- Add the roasted eggplant, and tear in some fresh basil leaves.
- Stir in the cooked pasta, add some pasta water if the sauce is a little dry.
- Mix well and serve with grated Parmesan cheese on top.
Recipe provided by Chef Stacie Ma
- Add salt to a pot of boiling water.
- Add penne pasta and cook according to the package instructions.
- Fry garlic and fresh chili with a generous amount of Filippo Berio Olive Oil in a large saucepan.
- Add prawns and cook until pink.
- Pour in a jar of the Filippo Berio Arrabbiata sauce and warm through.
- Stir the pasta into the sauce (add some pasta water if it is a little dry).
- Sprinkle finely chopped parsley on top.
- Serve with grated Parmesan cheese.
Recipe provided by Chef Stacie Ma
- Remove the stalks from the eggplants, slice them up into thin slices, and put to one side.
- Put 3 or 4 tablespoons of olive oil into a large pan on a medium heat.
- Add the onion, garlic and dried oregano and cook for 10 minutes, until the onion is soft and the garlic has a tiny bit of color.
- Add Filippo Berio Roasted Garlic Tomato-Based Sauce to the onion, garlic and oregano.
- Give the mixture a good stir, then put a lid on the pan and simmer slowly for 15 minutes.
- Meanwhile, grill the eggplant on both sides until lightly charred – you may have to do them in batches, as they probably won’t all fit into your griddle pan in one go.
- As each batch is finished, remove them to a tray and continue grilling the rest until they’re all nicely done.
- When the tomato sauce is reduced and sweet, season it carefully with salt, pepper and a tiny swig of wine vinegar, and add the basil.
- Put a small layer of tomato sauce into your dish, then a thin scattering of Parmesan cheese, followed by a single layer of eggplant. Repeat these layers until you’ve used all the ingredients up, finishing with a little sauce and another good sprinkling of Parmesan.
- Toss the breadcrumbs in olive oil with a little freshly chopped oregano and sprinkle them on top of the Parmesan.
- Add all of the mozzarella cheese and place the dish in the oven.
- Bake at 375°F (190°C) for half an hour until golden, crisp and bubbly.
Tip: Drizzle hot chili oil over the top to give it a kick.
- Heat oven to 400°F (200C).
- Empty 9 ounces (250g) of gnocchi into a heatproof bowl.
- Stir in a jar of Filippo Berio Tomato Basil sauce.
- Cut half a block of mozzarella (about 4oz. or 125g) into small chunks and dot these over the dish, spacing them evenly.
- Bake for 18-20 minutes, until the gnocchi are cooked through and beginning to brown.
Tip: Serve immediately and decorate with basil leaves for garnish
Recipe provided by Chef Lynn Clark
- Preheat oven to 350° F. Cut ½-inch deep diagonal cuts into a diamond pattern and cover the ham with olive oil. Place ham in a roasting pan and bake it for 1 hr.
- Mix brown sugar and pineapple juice in a bowl. Take out the ham and pour the mixture all over it. Place the ham back in the oven and bake it for 1 hr or internal temperature reaches 140° F. Baste ham occasionally with drippings.
- As desired, serve with Filippo Berio Classic Pesto. Refrigerate any leftovers.
Tip: To enhance the flavor of your dish, add a jar of Filippo Berio Classic Pesto!
- Cook pasta according to package directions. Drain, reserving 1/2 cup cooking liquid.
- Meanwhile, heat 1/4 cup oil in large skillet set over medium heat; cook onion, garlic, rosemary, salt and red pepper flakes for 8 to 10 minutes or until onions are softened.
- In large bowl, mash chickpeas with potato masher or fork until lightly crushed. Stir chickpeas, broth and water into skillet; bring to boil. Reduce heat to medium-low; cook for 5 to 8 minutes or until most of the liquid has evaporated.
- Stir in pasta, reserved cooking liquid and parsley until pasta is well coated; toss with half of the Parmesan, lemon zest, lemon juice and pepper. Drizzle with remaining olive oil. Serve with remaining cheese.
Tips:
– Substitute water for vegetable broth, if preferred, or substitute chicken broth for vegetable broth.
– Substitute fusilli, rotini or corkscrew pasta for gemelli pasta if desired.
- Cook pasta according to package directions; drain, reserving 1/3 cup cooking liquid.
- Meanwhile, in large pot of boiling salted water, cook potatoes for 6 minutes. Stir in green beans; cook for 4 to 5 minutes or until potatoes and beans are tender. Drain well.
- Toss together pesto, pasta and reserved cooking liquid. Add potatoes, green beans and half of the basil, tossing well. Sprinkle with Pecorino and remaining basil. Drizzle with olive oil.
Tip: Use French green beans if desired.
- Slice baguette in half lengthwise; spread pesto over cut sides. Layer arugula, figs, Serrano ham and cheese over bottom half; cap with top half of baguette. Cut crosswise into 4 portions.
- Preheat panini press according to manufacturer’s instructions. Grill sandwiches for 4 to 5 minutes or until baguette is toasted and cheese melts.
Tip: Add a drizzle of honey to sandwich if desired.
