Inspiring food lovers around the world

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INGREDIENTS: 3 cloves garlic, peeled 30g fresh rosemary leaves 4 tbsp Filippo Berio Extra Virgin Olive Oil 2 bay leaves 2 sweet red peppers, diced 1 small hot red pepper, seeded and diced, or hot pepper flakes (optional) 450g ground lamb 10 tbsp dry white wine 6 large plum tomatoes, seeded and chopped, juice reserved Salt and freshly ground pepper 550g fusilli Grated Pecorino cheese Fusilli with Lamb Ragu, Molise Style servings 8 Mince together garlic and rosemary. Heat olive oil in 2-quart saucepan set over medium heat; cook garlic mixture and bay leaves until garlic is softened. Stir in red peppers and hot pepper (if using); cook for 2 minutes or until peppers are softened. Stir in lamb and brown slowly, breaking up with spoon. Increase heat to medium-high. Add wine; cook, stirring with wooden spoon, until most of wine evaporates. Stir in tomatoes and juice, and salt and pepper to taste; reduce heat and simmer, covered, for 25 to 30 minutes. Discard bay leaves. Cook pasta according to package directions; drain and add to saucepan, stirring to coat with sauce. Sprinkle with cheese. INGREDIENTS: 60g pine nuts 4 tbsp Filippo Berio Extra Virgin Olive Oil 2 tbsp red wine vinegar 1/2tsp fine sea salt Coarsely ground pepper 1 small fennel bulb, thinly sliced 1 small head radicchio, torn into pieces 2 large blood or navel oranges, peeled, segmented and cut in half Fennel, Radicchio, and Orange Salad servings 4 Toast pine nuts in small skillet set over medium heat for 2 minutes or just until beginning to brown. Transfer nuts to small bowl. Combine Extra Virgin Olive Oil, vinegar, salt and pepper to taste in a jar; set aside. Gently toss together fennel, radicchio and oranges in salad bowl. Pour dressing over salad; toss gently until well mixed. Sprinkle pine nuts over top.
SPELT WITH CHERRY TOMATOES, CHICKPEAS, COURGETTES, CAPERS, BASIL AND CRUMBLED RICOTTA servings 4 Cook the spelt in plenty of salted water. In the meantime slice the spring onion and lightly fry in a frying pan with 2 tbsp of Extra Virgin Olive Oil. Slice the courgettes into sticks and add to the pan together with the cherry tomatoes cut in half. Cook for about 5 minutes and season with salt and pepper. Also add the chickpeas, capers and spelt. Mix well, cook for 1 minute and turn off the heat. Serve with crumbled ricotta and basil and dress with a drizzle. INGREDIENTS: 200g of pearled spelt 1 spring onion 150g of yellow and red cherry tomatoes 150g of chickpeas 2 courgettes 30g of capers 150g of ricotta 2 tbsp Filippo Berio Extra Virgin Olive Oil Basil Salt and pepper Olive oil is higher in monounsaturated fats than any other popular cooking oil.
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Inspiring food lovers around the world

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