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CLASSIC RAGU SAUCE
CONCHIGLIONI STUFFED WITH RICOTTA AND SPINACH
LUCIA’S ALLA PANNA
LUCIA’S BAKED MACCHERONI
LUCIA’S OWN MEATBALLS IN NAPOLETANA SAUCE
QUICK PRAWNS WITH SPAGHETTINI
RICOTTA AND SPINACH GNOCCHI WITH LUCIA’S OWN NAPOLETANA SAUCES
SPAGHETTI WITH PORCINI AND CHANTRELLES
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CLASSIC RAGU SAUCE
Serves 6 — Lucia Rosella
ingredients
½ cup Extra Virgin Olive Oil
750g American style pork ribs, or veal on the bone, or chicken on the bone
Salt and pepper to taste
4 cloves of garlic peeled and finely chopped
500g Peeled Romas, chopped
5 largish leaves of basil, washed and roughly chopped
725g Lucia’s Own Passata
400ml water
500g of your favourite pasta, fresh or frozen
Grated Cheese
method
Select a large heavy based saucepan, add the olive oil and place it on high heat. br/own the meat, season with salt and pepper then remove from the pot. In the same oil, sweat chopped garlic until tender. Stir the Peeled Romas and basil through the oil and cook for five minutes. Add Passata and 400ml water and br/ing to boil. Then add the meat, cover and simmer gently for 1-½ hours, stirring occasionally and add salt to taste.
br/ing a pot of lightly salted water to boil, add pasta. Whilst pasta is cooking, remove the meat from the sauce, place into a serving dish and set aside. When pasta is cooked, drain and then serve into pasta bowls. And top with sauce.
Traditionally we have the pasta first then the meat with a green salad, or you can place the meat on the table and serve with the pasta.
available from Lucia’s Fine Foods
Lucia’s Own Passata Sauce
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CONCHIGLIONI STUFFED WITH RICOTTA AND SPINACH
Serves 4 — Lucia Rosella
ingredients
1bunch of spinach, washed
500g Conchiglioni Shells
500g of fresh ricotta cheese
2 eggs
1/3 cup of grated Parmesan
Zest of 1 lemon
2 tablespoons Lucia’s Own Extra Virgin Olive Oil
2 cloves of garlic, peeled and finely chopped
Salt & pepper to taste
750g Lucia’s Own Napoletana sauce
method
Preheat the oven to 180°C
In a large saucepan boil spinach for 5 minutes, drain and set aside to cool. Par-boil pasta shells, drain them and set them aside in a large baking dish.
Whilst the pasta is cooking, combine the ricotta, eggs, grated cheese, lemon zest and salt and pepper in a large mixing bowl. Once the spinach has cooled, squeeze out excess water, roughly chop and add to ricotta mixture. Spoon the mixture into the individual pasta shells and top with Lucia’s Quick Sauce (see quick sauce recipe). Cover with foil and bake in the oven. After 15 minutes, remove the foil and continue cooking for a further 15 minutes. Once cooked shells can be topped with extra napoletana sauce and grated cheese.
Conchiglioni is a large shell-shaped pasta that is usually stuffed. In this recipe we have chosen ricotta and spinach but the options are endless!
available from Lucia’s Fine Foods
Conchiglioni Shells, Lucia’s Own Extra Virgin Olive Oil, Lucia’s Own Napoletana sauce
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LUCIA’S ALLA PANNA
Serves 6 — Lucia Rosella
ingredients
2 cloves of garlic, peeled and finely chopped
5 rashers of bacon, (remove the rind) and cut into thin strips
250g fresh mushrooms, chopped
500ml-thickened cream
3 tablespoons Lucia’s Own Extra Virgin Olive Oil
500g of fresh Tagliatelle
1 handful parsley, chopped
1 handful of grated Parmesan cheese
method
Fry the garlic and bacon in a little olive oil until lightly golden. Add the mushrooms, continue to fry, cooking away any moisture from the mushrooms. Cook the fettuccine in salted boiling water for about 7 minutes. Just as the pasta is ready, add the cream to the mushrooms and br/ing to the boil, reduce slightly. Toss the drained pasta into the cream sauce and serve sprinkled with lots of parsley and some grated Parmesan.
You can use any variety of mushrooms for this recipe, we suggest mixing some Swiss br/owns with some dried Porcini Mushrooms.
available from Lucia’s Fine Foods
Lucia’s Own Extra Virgin Olive Oil, fresh Tagliatelle, grated Parmesan cheese
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LUCIA’S BAKED MACCHERONI
Serves 4 — Lucia Rosella
ingredients
500g Maccheroni or any short pasta
750ml Lucia’s Own Bolognese Sauce heated through
1 cup grated cheese
4 eggs, beaten
method
br/ing a pot of lightly salted water to boil add pasta and cook for approximately 20 minutes, drain and place in baking tray. Stir through the pasta the heated Bolognese sauce, cheese and beaten eggs. Bake uncovered in a moderate oven for one hour.
available from Lucia’s Fine Foods
Maccheroni or any short pasta, Lucia’s Own Bolognese Sauce
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LUCIA’S OWN MEATBALLS IN NAPOLETANA SAUCE
Serves 6 — Lucia Rosella
ingredients
750g of Pork and Veal mince
4 cloves garlic, diced and set half aside for the meatballs
2 eggs
¾ cup br/ead br/eadcrumbs
½ cup grated cheese
Handful chopped parsley
1 teaspoon salt
¼ cup Lucia’s Own Extra Virgin Olive Oil
2x 725g Jar of Lucia’s Own Napoletana Sauce
½ jar water
½ teaspoon Lucia’s Own Chilli Sambal (optional)
method
This recipe makes approximately 20 walnut size balls, although larger size meatballs are the way nanna used to make them!
In a large mixing bowl add mince, garlic, eggs, br/eadcrumbs, grated cheese, parsley, and salt. With your hands mix well until all
ingredients are combined.
Handy tip damp hands make rolling meatballs much easier.
The size and shape of meatballs is up to you.
In a heavy based saucepan, sauté the garlic and chilli in olive oil. Add sauce and water, br/ing to the boil. Gently place meatballs into the sauce, return to boil. Do not stir the meatballs until the sauce has returned to the boil. Cook at a gentle simmer for 1-½ hours.
We suggest serving meatballs with a spaghetti or linguini.
available from Lucia’s Fine Foods
Lucia’s Own Extra Virgin Olive Oil, Lucia’s Own Napoletana Sauce, Lucia’s Own Chilli Sambal
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QUICK PRAWNS WITH SPAGHETTINI
Serves 6 — Emma Bugeja
ingredients
1kg frozen green tiger prawns
4 cloves Garlic, peeled and finely chopped
½ tsp Lucia’s Own Chilli Sambal
2 tablespoons Lucia’s Own Extra Virgin Olive Oil
500g Martelli Spaghettini
1 x 500g Lucia’s Own Napoletana Sauce
1 handful fresh parsley, chopped
method
br/ing a pot of lightly salted water to boil add pasta and cook.
In the meantime soak the frozen green prawns in cold water and give them a good wash. In a saucepan, heat a little of the oil, garlic and chilli sambal, until garlic has turned a golden br/own. Add the prawns, cook them for around 10 minutes or until they have changed colour. Whilst the prawns are cooking, in a separate saucepan heat a little oil, sauté the garlic, and add the Napolitana sauce. br/ing the sauce to the boil add the prawns and it s juices to the sauce.
About this time the pasta should be cooked, toss the drained pasta with the sauce and prawns. Serve into bowls topped with heaps of parsley. Traditionally cheese is not served with seafood dishes, but again your choice.
This recipe is great to do when you don t have a great deal of time, it s so easy to prepare but yet so tasty!
available from Lucia’s Fine Foods
Lucia’s Own Chilli Sambal and Extra Virgin Olive Oil, Martelli Spaghettini, Lucia’s Own Napoletana sauce
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RICOTTA AND SPINACH GNOCCHI WITH LUCIA’S OWN NAPOLETANA SAUCES
Serves 4 — Lucia Rosella
ingredients
2 cups of cooked spinach
half cup freshly grated Parmesan, Pecorino and Romano cheese blend
3/4 cup plain flour
1 cup of fresh ricotta
2 eggs
Salt & freshly ground pepper to taste
1x 725g Lucia’s Own Napoletana Sauce
method
In a large mixing bowl, combine the spinach with Parmesan cheese, plain flour, ricotta, eggs, salt and pepper to taste. Shape the spinach mixture into ovals, about the size of a walnut and roll each one in flour.
br/ing a pot of lightly salted water to boil and cook the gnocchi a few at a time until they float to the surface. Scoop them off the top of the water and arrange in serving bowls. Pour Lucias Quick Napoletana Sauce over the gnocchi and serve sprinkled with Lucias Grated Cheese Blend.
available from Lucia’s Fine Foods
Parmesan, Pecorino and Romano cheese blend, Lucia’s Own Napoletana Sauce
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SPAGHETTI WITH PORCINI AND CHANTRELLES
Serves 4 — Emma Bugeja
ingredients
100g salted butter
2 tablespoons Lucia’s Own Extra Virgin Olive Oil
10 medium sized Swiss br/own mushrooms, washed and sliced
120g freshly fresh or frozen porcinis and chantrelles
2 cloves garlic, crushed
500g spaghetti
Handful of freshly grated Parmesan Cheese
Salt to taste
Handful of freshly chopped parsley
method
Cook spaghetti in a large saucepan of boiling salted water until al dente. Reserve one cup of pasta water.
Meanwhile in a heavy-based saucepan melt butter; add olive oil and Swiss br/owns, sauté for 5 minutes. Add the porcinis, chantrelles and garlic and continue to sauté for another 3 minutes. Toss the spaghetti through the mushrooms and add some of the reserved pasta water to make it lovely and moist. Add parmesan and salt to taste, give it a good stir and serve.
Divide the pasta mixture in the bowls and serve immediately with chopped parsley and extra parmesan. For those who like it hot, fresh chilli is great!
available from Lucia’s Fine Foods
Lucia’s own Extra Virgin Olive Oil
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