Ingredient: Fresh rosemary

Ditalini e Fagioli

Le Veneziane Gluten Free Ditalini Pasta works perfectly in this rustic Italian dish. Translated simply as ‘Pasta & Beans’, it traditionally uses up pieces of broken pasta. The dish bursts with classic flavours and the pasta is kept beautifully al dente.

We used this recipe from Rachel Roddy as our inspiration.

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Ditalini e Fagioli
Gluten and wheat free, just leave out the parmesan to keep it dairy free.
Course Main Dish, Starter
Cuisine Italian
Servings
People
Ingredients
  • 110 g Le Veneziane Ditalini Pasta
  • 250 g Tinned borlotti beans
  • 3 tbsp Extra virgin olive oil we used garlic infused oil
  • 2 Sprigs Fresh rosemary
  • 300 g Fresh tomatoes
  • Salt and black pepper to taste
  • 110 g Le Veneziane Ditalini Pasta
Course Main Dish, Starter
Cuisine Italian
Servings
People
Ingredients
  • 110 g Le Veneziane Ditalini Pasta
  • 250 g Tinned borlotti beans
  • 3 tbsp Extra virgin olive oil we used garlic infused oil
  • 2 Sprigs Fresh rosemary
  • 300 g Fresh tomatoes
  • Salt and black pepper to taste
  • 110 g Le Veneziane Ditalini Pasta
Instructions
  1. Drain and rinse the beans. (If you wish to use dried beans, first soak them for 12 hours and cook until tender).
  2. Fry the rosemary, gently, in the olive oil until fragrant.
  3. Chop the tomatoes, add to the pan, cook for 10 minutes on a moderate heat, until soft and saucy.
  4. Add the beans and a ladle of water, continue to cook for 10 minutes.
  5. Blend half the soup with a hand-held blender.
  6. Add 2-3 more ladles of water, and the pasta, cook until al dente.
  7. Serve with a drizzle of olive oil and some parmesan shavings.
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Baked Camembert, Mushroom & Spinach Gnocchi

The colder weather made us crave comfort food with earthy flavours.

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Baked Camembert, Mushroom & Spinach Gnocchi
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 1 Whole Camembert baked
  • 250 g Portobello mushrooms
  • 500 g Le Veneziane Gnocchi
  • 6 sprigs Fresh rosemary
  • 3 tbsp Garlic infused olive oil
  • 2 handfuls Baby spinach
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 1 Whole Camembert baked
  • 250 g Portobello mushrooms
  • 500 g Le Veneziane Gnocchi
  • 6 sprigs Fresh rosemary
  • 3 tbsp Garlic infused olive oil
  • 2 handfuls Baby spinach
Instructions
  1. Score the camembert and add 2 rosemary sprigs into the gap, bake at 160 degrees for 25 minutes
  2. Wait 15 minutes (maybe have a cup of tea)
  3. Slice and fry the mushrooms with 3 sprigs of rosemary in a drizzle of garlic oil
  4. Boil the gnocchi in salted water for 3 minutes, drain, return to the pan
  5. In the gnocchi pan stir in two handfuls of baby spinach until wilted
  6. Add the mushrooms and scoop the inside of the camembert, stir well
  7. Serve immediately, perfect with a dry white wine
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