Showing posts with label Dish of the Day. Show all posts
Showing posts with label Dish of the Day. Show all posts

Monday, 8 April 2013

Recipe of the Day - Penne

Nothing says Italy like it’s food, and nothing says Italian Food like pasta!

Make Your Own: Filini Penne with Italian Sausage and Pizzaiola Sauce





What you need:

125gr penne
150gr Italian sausage (salsicce)
30gr cherry tomatoes (cut in half)
200ml pizzaiola sauce
2tbs cream
2tbs red wine
1tbs chopped herbs
2cloves garlic
50ml chicken stock

Instructions:

1. Sautee the sausage with garlic, shallots in olive oil.
2. Season with salt and pepper. Add red wine, cherry tomatoes, sauce and chicken stock.
3. Finish with cream and herbs. Toss penne.


Ta-da! It’s that easy!



Saturday, 6 April 2013

Dish of the Day - Buffalo Mozzarella

Buffalo Mozzarella, grilled eggplant, olive oil & oregano
Mozzarella di bufala campana e melanzane alla griglia


Thursday, 4 April 2013

Dish of the Day - Filini Pizza

‘Filini’ Pizza
Tomato, mozzarella, pecorino, prosciutto & rocket
Pomodoro, mozzarella, pecorino, prosciutto e rucola


Monday, 1 April 2013

Tuesday, 26 March 2013

Carbonara - the Italian way

Cream? Pfft. Chicken? Fuggedaboutit!
Here at Filini we make real Italian Carbonara, using spaghetti, pancetta, egg yolks, parmigiana, olive oil and pepper. 
Fun Fact: The name is (thought to be) derived from carbonaro (the Italian word for charcoal burner), as some believe the dish was first made as a hearty meal for Italian charcoal workers.
Filini Pasta Carbonara
Pasta alla carbonara


Tuesday, 19 March 2013

Dish of the Day - Seafood Stew

Tuscan seafood stew with saffron, fennel & garlic bread
Stufato toscano di pesce con zafferano, finocchio e pane all’ aglio


Saturday, 16 March 2013

Dish of the Day - Beef Fillet

Our Beef fillet with roasted potatoes, marinated and grilled mushrooms, bacon and sliced parmesan cheese.
Manzo piemontese con patate e lardo parmigiana, funghi prataioli grigliati e marinati.


Wednesday, 13 March 2013

Dish of the Day - Monkfish

Monkfish with black olive, tomato & jerusalem artichokes
Coda di rospo in crosta d’olive nere, pappa al pomodoro e topinambur