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D&S BLOG (800 x 566 mm)

SPAGHETTI WITH PESTO SAUCE

Cooking time: 15 minutes

Ingredients:

  • ½ cup chopped onion
  • 3 tablespoons Dolce&Salato pesto sauce
  • 3 tablespoons L`olivetum olive oil
  • 2 tablespoons grated Parmesan cheese
  • 1 package Gentile spaghetti
  • salt to taste
  • ground black pepper to taste

Instructions:

  1. Cook pasta in a large pot of boiling water until done. Drain.
  2. Meanwhile, heat the oil in a frying pan over medium-low heat. Add pesto, onion, salt, and pepper. Cook for about five minutes, or until onions are soft.
  3. In a large bowl, mix pesto mixture into pasta. Stir in grated cheese.
Carbonara-Dolce-Salato

CARBONARA

Cooking time: 30 minutes

Ingredients:

  • 1 tablespoon extra virgin olive oil “Oro Di Frantoio” or unsalted butter
  • 230g pound pancetta or thick cut bacon, diced
  • 1-2 garlic cloves, minced, about 1 teaspoon (optional)
  • 3-4 whole eggs
  • 1 cup grated Parmesan or pecorino cheese
  • Gentile spaghetti
  • Salt and black pepper to taste

Instructions:

  1. Put a large pot of salted water on to boil. Once the water has reached a rolling boil, add the dry pasta, and cook, uncovered, at a rolling boil.
  2. While the water is coming to a boil, heat the olive oil or butter in a large sauté pan over medium heat. Add the bacon or pancetta and cook slowly until crispy. Add the garlic (if using) and cook another minute, then turn off the heat and put the pancetta and garlic into a large bowl.
  3. In a small bowl, beat the eggs and mix in about half of the cheese.
  4. When the pasta is al dente (still a little firm, not mushy),  move it to the bowl with the bacon and garlic. Let it be dripping wet. Reserve some of the pasta water. Move the pasta from the pot to the bowl quickly, because the heat of the pasta will heat the eggs sufficiently to create a creamy sauce. Toss everything to combine, allowing the pasta to cool just enough so that it doesn't make the eggs curdle when you mix them in.
  5. Add the beaten eggs with cheese and toss quickly to combine once more. Add salt to taste. Add some pasta water back to the pasta to keep it from drying out.
  6. Serve at once with the rest of the parmesan and freshly ground black pepper. If you want, sprinkle with a little fresh chopped parsley.
3

FARFALLE WITH ZUCCHINI AND TOMATO SAUCE

Ingredients:

  • Agnesi Farfalle Pasta
  • 5 tablespoons “Oro Di Frantoio” extra virgin olive oil, divided
  • tomatoes
  • red pepper flakes
  • 2 cups skin on zucchini, half inch pieces
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon fresh mint, chopped
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh flat leaf parsley, chopped
  • 1 ½ tablespoons fresh garlic, minced
  • 1 ½ cups vegetable stock
  • 2 cups of the pasta water
  • 3 tablespoons unsalted butter
  • ½ cup Romano cheese, plus more for serving

Instructions:

  1. In a large pot, fill with water and once boiling, add a tablespoon of kosher salt, then add pasta. Cook the pasta for 8 minutes. Save two cups of the pasta water and drain the rest.
  2. In a large sauté pan or skillet, heat two tablespoons of the oil over medium high heat. Once hot, add tomatoes and cook just until skins start to blister, about two to three minutes. Remove tomatoes to a bowl with a slotted spoon but leave the oil in the pan.
  3. Add the remaining olive oil and once hot, add the pepper flakes and cook for one minute then add the zucchini and cook for three minutes. Add the salt, pepper, mint, basil, parsley and garlic and cook for one more minute.
  4. Add all the stock and simmer for about 20 minutes until the zucchini has melted down into the sauce and most of the stock as evaporated.
  5. Add one cup of the pasta water and puree half the mixture. Scoope half into a tall jar and pureed with an emersion blender then pour it back into the pan.
  6. Add the almost cooked pasta and a little more pasta water and cook over medium heat until the pasta is tender. Use the remaining pasta water only if needed to smooth out the sauce.
  7. Remove from the heat and stir in the butter and Romano cheese. Then add in the blistered tomatoes along with any liquid in the bowl and gently toss into the final dish.
  8. Serve with additional grated Romano cheese.
2

PASTA WITH FRESH TOMATO & BASIL SAUCE

Ingredients:

  • Gentile Pasta Penne Rigate
  • 4 tablespoons “Selezione Primavera” extra virgin olive oil
  • 2 garlic cloves, crushed
  • 800g fresh cherry tomatoes, halved
  • 1/4 cup fresh basil

Instructions:

  1. Bring a large pot of water to a boil and add salt. Add Pasta to boiling water. Cook 3 to 4 minutes, and then remove from water.
  2. Heat oil over medium high heat. Add garlic and cook until fragrant.
  3. Add tomato and cook briefly, just to warm through.
  4. Toss with pasta and cooking water per Base Directions. Toss through basil, serve with parmesan.
1

ROSEMARY MUSHROOM RISOTTO

Ingredients:

  • 8 cups vegetable broth (low- or no-sodium)
  • 3 tablespoons vegan butter
  • 1 tablespoon Coppini Drago Chef olive oil
  • 1 cup thinly sliced shiitake mushrooms caps, packed
  • 1 small onion, finely chopped
  • 2 tablespoons minced garlic
  • 2 tablespoons minced rosemary
  • 1 tablespoon nutritional yeast
  • 1 ½ cups Ristoris arborio rice
  • 1 cup dry white wine
  • 1 ½ tablespoon Dijon mustard
  • 1 ½ tablespoon mellow white miso
  • Vegan parmesan, shredded, to taste
  • Sea salt and pepper

Instructions:

  1. Add broth to a small pot and bring to a boil. Remove from heat, cover and set aside.
  2. Melt butter over medium heat, then add olive oil, mushrooms, onions, and a pinch of salt and pepper. Sauté for 5 minutes until onions are soft. Add garlic, rosemary, nutritional yeast and arborio rice. Stirring often, cook for an additional 3-4 minutes until garlic is soft and rice is toasted. Add the wine, mustard, and miso and mix well. Cook for a few more minutes until the wine has evaporated, stirring frequently so the bottom doesn’t burn.
  3. Once the wine is evaporated, add 1 cup of warm broth to the rice mixture. Continue to cook over medium heat, stirring often, until the broth is absorbed. Repeat this step, adding the broth in 1 cup increments, until risotto becomes thick and creamy. This should take about 20-30 minutes. The rice should be firm, yet tender.
  4. At this point, you can fold in whatever vegetables you are using along with the shredded vegan parm. Season with salt and pepper. Continue to cook, stirring constantly, until the asparagus is tender and the peas are bright green. Remove from heat and serve immediately.

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