Cooking with Chef Dona

Welcome to my cooking channel! I'm excited to share with you easy and quick traditional Italian recipes using fresh products from our Next Door Deli.


These recipes are designed to be quick and easy, so you can whip up a delicious Italian meal in no time.

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Fresh Pappardelle “Speck e Funghi”


FOR 2

Ingredients

  • 300g Fresh Pappardelle
  • 4 Garlic Cloves - Sliced
  • 180g Speck -Thickly Sliced
  • 180g Fresh Mushrooms -Sliced
  • 300ml Inglenook Cream
  • Extra Virgin Olive Oil
  • Fresh Parsley -Finely chopped
  • Parmigiano-Reggiano Cheese
  • Salt
  • Pepper

Method:


1.    Set a pot of salted water to boil.
Heat a deep fry pan and add oil, garlic and mushrooms- do not stir until they start to colour.

2.    Add speck and season -lightly- with salt and pepper and if desired add more oil. Stir until mushrooms and speck is lightly browned.

3.    Add cream and a splash of boiling water.
Simmer for 3 minutes.

4.    Add pasta to pot of boiling water- and let cook for 3 minutes.

5.    Drain pasta and transfer into the sauce- allowing a little excess water to drip into the sauce and continue to cook for 30-40 seconds. Add fresh Parsley, toss and serve with grated Parmigiano-Reggiano Cheese.


Ingredients

  • 500g Fresh Potato Gnocchi
  • 475g Pomodoro e Basilico sauce
  • 200g Bocconcini Cheese


  • Grana Padano Cheese
  • Fresh Basil

Method:


1.    Bring a pot of salted water to the boil.

2.    Heat a deep fry pan and add a generous amount of Oil and Garlic. Fry until golden.

3.    Add half the jar of Anchovies -these are salty, so no need to add extra salt to the dish- and stir.

4.    Drop Pasta into boiling water, stir and cook for 3 minutes.

5.    Add some of the boiling pasta water to the anchovies and garlic and lower heat.

6.    Add parsley to the pan and stir.

7.    Drain pasta and transfer into the sauce- allowing a little excess water to drip into the pan, toss, and continue to cook for 30-40 seconds.

8.    Add breadcrumbs and lemon zest. Toss and serve.


Gnocchi di Patate “alla Sorrentina"


FOR 3

Tagliatelle Strascicate


FOR 3

Ingredients

  • 300g Fresh Tagliatelle
  • 475g Bolognese sauce
  • 80ml Inglenook Cream
  • Percorino Romano Cheese

Method:


1.    Bring a pot of salted water to the boil.

2.    Heat a deep fry pan and add Bolognese sauce and cream. Allow sauce to simmer.

3.    Add pasta to boiling water, stir and cook for 2 minutes.

4.    Drain pasta and transfer into the sauce- allowing a little excess water to drip into the sauce and continue to cook for 30-40 seconds.

5.    Season with cracked pepper and grated Percorino Romano and serve.



Ingredients

  • 300g Fresh Squid Ink Casarecce
  • 60g Chilli Anchovies
  • 6tbs Aromatic Bread Crumbs- (Any breadcrumbs tossed gently in a pan with olive oil, chilli flakes, salt and pepper)


  • 3 Garlic cloves - Sliced
  • Zest of a Lemon
  • Parsley - Chopped
  • Extra Virgin Olive Oil


Method:


1.    Bring a pot of salted water to the boil.

2.    Heat a deep fry pan and add a generous amount of Oil and Garlic. Fry until golden.

3.    Add half the jar of Anchovies -these are salty, so no need to add extra salt to the dish- and stir.

4.    Drop Pasta into boiling water, stir and cook for 3 minutes.

5.    Add some of the boiling pasta water to the anchovies and garlic and lower heat.

6.    Add parsley to the pan and stir.

7.    Drain pasta and transfer into the sauce- allowing a little excess water to drip into the pan, toss, and continue to cook for 30-40 seconds.

8.    Add breadcrumbs and lemon zest. Toss and serve.


Squid Ink Casarecce


FOR 2

Pumpkin Ravioli with Butter and Sage


FOR 2

Ingredients

  • 300g Fresh Pumpkin Ravioli
  • 3tbs Vincotto
  • 60g Dried Sour Cherries - Chopped
  • 80g Inglenook Butter
  • Pecorino Romano -Grated
  • Fresh Sage

Method:


1.    Bring a pot of salted water to the boil.

2.    On a low heat, add 80g Butter and approx. 20 Fresh sage leaves, to a deep fry pan. Allow butter to melt and lightly fry sage.

3.    Drop Ravioli into boiling water, stir and allow to cook for 2 minutes.

4.    Remove the cooked sage from the pan and set aside.

5.    Add Sour Cherries to the remaining browned butter in the pan.

6.    Drain pasta and transfer into the sauce- allowing a little excess water to drip into the pan, gently toss, and continue to cook for 30-40 seconds.

7.    Serve with fried sage, a drizzle of vincotto and grated Pecorino Romano.live oil.


Ingredients

  • 300g Fresh Bucatini
  • 100g Grana Padano- Grated
  • 100g Pecorino Romano- Grated
  • 80g Inglenook Butter
  • Freshly Ground Black Pepper

Method:


1.    Bring a pot of salted water to the boil.

2.    Heat a deep fry pan and gently melt butter. Add generous amount of freshly ground pepper.

3.     Drop pasta into boiling water- stir and cook for 3 minutes.

4.    Cook pepper for up to 1 minute, do not let butter brown. Add a splash of boiling water and set aside.

5.    Drain Pasta and transfer to butter sauce, toss and cook for 30 seconds.

6.    Combine the grated cheeses and add 1/3 of the cheese mixture to the pasta. Mix gently allowing the cheese to lightly melt.

7.    Remove from heat before mixing in the rest of the cheese.

8.    Serve.


Bucatini Cacio e Pepe


FOR 2

Creste di Gallo 300gr with “Tonno e Olive”


FOR 2

Ingredients

  • 300g Fresh Creste di Gallo
  • Jar of Yellow Tomato Passata
  • Can of Premium Tuna Fillets
  • ½ Red Onion -Sliced
  • 100g Marinated Olives
  • Chilli Paste to taste
  • Fresh Parsley
  • Extra Virgin Olive Oil


Method:


1.    Bring a pot of salted water to the boil.

2.    Heat a deep fry pan and add a generous amount of oil and onion. Cook gently for 1 minute, then add olives and fry lightly.

3.    Drop pasta into boiling water- stir and cook for 2 minutes.

4.    Add tuna, chilli paste, yellow cherry tomatoes and a splash of boiling water, allow to simmer.

5.    Drain pasta and transfer into the sauce- allowing a little excess water to drip into the pan, gently toss, and continue to cook for 30-40 seconds.

6.    Serve with fresh Parsley and a drizzle of Extra virgin olive oil.


Ingredients

  • 300g Fresh Fettuccine
  • 475g Arrabbiata Sauce
  • 15-20 raw, peeled prawns
  • Fresh Parsley

Method:


1.    Bring a pot of salted water to the boil.

2.    Heat a deep fry pan and add a generous amount of oil.

3.    Add prawns to pan and season lightly with a pinch of salt.

4.    Turn prawns to colour both sides then add Arrabbiata sauce and allow to simmer.

5.    Drop pasta into boiling water- stir and cook for 2 minutes.

6.    Drain pasta and transfer into the sauce- allowing a little excess water to drip into the pan, gently toss, and continue to cook for 30 seconds.

7.    Add fresh Parsley, a drizzle of olive oil and ground pepper to taste, then serve.



Fettuccine with Prawns in Arrabbiata sauce


FOR 3

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