Recipes

Discover ways to use Cucina di William products with a mix of traditional and new recipes that can be used by any skill level 

This pasta is a great dish for the warmer months as it is a fresh and light dish. The sharpness of the lemon juice combines well with the pesto and the pepper gives the dish a sweet element. The beauty of this recipe is that it can be used with any pasta shape, but the calamarata is a great option with the internal ridges perfect for holding the sauce. The amount of ingredients are really subject to preference so add as much or as little wanted. 

Calamarata Pasta with Pesto, Prawns & Peppers

Serving Size 3-4 People - Prep Time 20/30 Minutes

Ingredients For the Sauce

Basil Pesto 2-3tbsp

King Prawns (per preference)

Extra Virgin Olive Oil (drizzle)

One Clove of Garlic (diced)

Juice of Half a Lemon

Half of a Red Pepper (diced)

Ingredients For the Pasta 

Salt to Taste

Calamarata 400g

Step 1: Get your pasta cooking in large pot of boiling water and when you are in the final few minutes of cooking move on to Step 2:

Step 2: Add the red pepper and garlic into a frying pan with the extra virgin olive oil and cook over a medium heat. 

Step 3: After the peppers and garlic have cooked for a few minutes and the pepper has gone soft, add in your prawns and cook until pink on both sides. Squeeze in the lemon juice.

Step 4: When the pasta is cooked to your liking, drain the pasta and add to the frying pan, retaining a small amount of the pasta water. Add in the basil pesto and stir thoroughly. 

This is a really simple dish that works well as either a simple starter or as canapés. The simplicity lies with the basic ingredients, that when combined create a fantastic amount of flavour. The key to them both however, is a high quality extra virgin olive oil. Even with the most basic black olives, the flavour of extra virgin olive oil really created this dish. Ready made crostini can be used or you can make you own by toasting thin slices of baguette.

Crostini with Red Pepper Puree & Black Olive Pate

Serving Size 4+ People - Prep Time 30 Minutes

Red Pepper Ingredients

1 Red Pepper Roasted

2 Cloves of Garlic 

Fresh Basil (few leaves) 

Sea Salt (good pinch)

Extra Virgin Olive Oil 

Black Olive Pate Ingredients

250g Black Olives

2 Cloves of Garlic 

Fresh Basil (few leaves) 

Sea Salt (good pinch)

Extra Virgin Olive Oil 

Step 1: The easiest way to create this dish is by using pre-made crostini, but if you are making them yourself, then thinly cut a baguette and toast the bread to your liking so that the bread has a nice crisp to it. 

Step 2: Roast your red pepper with the garlic for about 15 minutes until it's soft. Once it's cooked, use a food processor to blend the pepper and garlic into a puree. Add in a the basil, sea salt and a drizzle of extra virgin olive oil.

Step 3: Combine the olive, garlic, basil, sea salt into a food processor and blend. Slowly pour in the extra virgin olive oil until the mixture reaches a smooth but firm consistency. 

Step 4: Place the mixtures onto the crostini and sprinkle a few pieces of fresh basil over them. 

Spaghetti with Prawns in a White Wine & Cherry Tomato Sauce

Serving Size 3-4 People - Prep Time 20/30 Minutes

Ingredients For the Sauce

Dry White Wine 100ml

King Prawns (per preference)

Extra Virgin Olive Oil (drizzle)

One Clove of Garlic (diced)

Fresh Parsley (finely chopped)

Half of a Red Pepper (diced)

1 Anchovy Fillet (optional)

Vellutata Dolce (Cherry Tomato Passata) - 1/3 of Jar

Chilli Flakes (optional) 

Salt (to taste)

Ingredients For the Pasta 

Salt to Taste

Spaghetti or Chitarra 400g

If you're looking for a quick, but flavoursome dish and are a seafood lover than this recipe is for you. The sweetness of the cherry tomato passata combined with the dry white wine and parsley really give this dish a great flavour. The chilli optional as is the anchovy fillet but both give the sauce and extra dimension. The anchovy fillet will entirely dissolve into the sauce and it will give it an extra salty, seafood boost of flavour. You can interchange the pasta with other types but a long pasta shape is best. 

Step 1: Get your pasta cooking in large pot of boiling water and when you are in the final few minutes of cooking move on to Step 2:

Step 2: Add the finely chopped parsley with the garlic, chilli and red pepper into a frying pan with a drizzle of extra virgin olive oil and fry for 1 to 2 minutes.

Step 3: Pour the wine into the pan and cook until the alcohol has evaporated. Next add in your cherry tomato passata and salt. Continue to cook on a medium heat. For added flavour add in 1 anchovy fillet. 

Step 4: Add in the kings prawns and cook until fully pink on both sides

Step 5: When the pasta is cooked to your liking, drain the pasta and add to the frying pan, retaining a small amount of the pasta water. Thoroughly mix and garnish with a few parsley leaves.

  • Black Facebook Icon
  • Black Twitter Icon
  • Black Instagram Icon

9 Chaucer Road, Peterborough, U.K

© 2019 Cucina di William