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No formal recipe here but so simple.  I sauted in olive oil 2 cloves of chopped garlic until browned  Added 1 tablespoon of Fortuna's Nduja Cooked together for 1-2 minutes until nduja softened and made a sauce. (Meanwhile cooked the Trofie pasta , drained and cooled) Then I added 1 lb cleaned and deveined shrimp , pre-steamed chopped broccoli and cherry tomatoes and cooked until tomatoes were softened, approx 5 minutes on med-low heat Then I married the pasta into the nduja,shrimp, bro …

SUMMER RECIPE with whatever is in season ! Tagliatelle Primavera - Serves 4 Note: You can add any vegetables you'd like, asparagus & mushrooms are also great addition or even add chicken cubed or genoa salami mini cubes. For more recipes visit our website fortunasausage.com Ingredients: 2 medium zucchini cut into thin strips 6 stalks fresh asparagus 1 onion, thinly sliced 2 cups baby peas , shelled - fresh 2 cups broccoli florets 1/2 cup olive oil 2-4 cloves chopped garlic 1 cup of chi …

Tagliatelle with Artichokes and Guanciale I found this great recipe on Nonna's Kitchen & adapted it  Fortuna's way. It is absolutely delicious! Ingredients 1 package ot our Tagliatelle  Bergamot 1 jar marinated Artichokes 4 oz Fortuna's guanciale, diced 2 tbsp extra virgin olive oil 1 garlic clove, peeled and crushed 1/4 cup dry white wine 1/2 lemon salt & ground black pepper, to taste Grated Pecorino Romano cheese, to finish   Method Step 1 &ndash …

Our dear friend and lover of Fortuna's products, MaryAnn Esposito from Ciao Italia Cooking Show sent us over this photo of something she put together using Fortuna's Coppata (Coppata is a piece of coppa rolled with pancetta around it). Farfalle , bow tie pasta, with fresh mushrooms, spring peas and coppata in a secret sauce.  Here is the recipe from www.ciaoitalia.com Farfalle with CoppataServes 4 2 tablespoons olive oil1 cup sliced mushrooms½ cup diced coppata1 medium onio …

I found this recipe online this week and it looks so good I'm giving it a try for Good Friday Dinner this week. I will let you know how it was but looks fabulous!    -Patti Lemon Ricotta Pasta with Arugula1 lb Orecchiette Pasta 1 cup whole milk ricotta cheese1 cup finely grated Fortuna's Blend, plus extra for serving1 tablespoon freshly grated lemon zest1/4 cup fresh lemon juice (from 1 to 2 lemons), plus extra wedges for serving2 cups arugulaChili flakes, for servingSalt and …

Eliconi Caprese Pasta SaladIngredients needed:1/2 cup Extra virgin olive oil¼ cup white Balsamic vinegar2–3 Tbsp fresh lemon juice1 clove minced garlic1 tsp Italian seasoning(Oregano, parsley, sea sat and cracked pepper- grated Locatelli CheeseCaprese Pasta Salad- combine all ingredients and serve cold1 lb Eliconi, (large spirals)cooked, drained and cooled -set aside1 lb mozzarella mini balls, or cubed fresh mozzarella1 basket of cherry tomato's cut in half …

Authentic Roman Bucatini CarbonaraServes 4-5Prep time 20 minutes or less½ lb. diced Fortuna’s Coppa or Guanciale2 cloves chopped fine garlic4 egg yolks1 ½ cups of Fortuna’s blend Reggiano/Parmesan blendOlive oil about 2 TablespoonsSalt and pepper to taste (fresh ground pepper is best)1 lb Fortuna’s Rigatoni, Spaghetoni, or BucatiniDirections:In a large sauté pan, add olive oil, garlic and coppa or guanciale. Sauté until softened but not browned.Cook pasta per instruction until al den …

INGREDIENTS2 cups Fresh Basil Leaves (packed)  2 cloves Garlic  1/3 cup Pine Nuts  1/2 cup Extra Virgin Olive Oil  1/2 Locatelli Pecorino Romano Cheese (grated) 1 lb Trofie Pasta  Kosher Salt (to taste) Pepper (to taste)  …

Trofie al Pesto -serves 4Time 30 mins1 lb bag  Trofie Pasta2 Tbsp  grated Grana cheese4 tsp grated Pecorino Romano 1 Tbsp./12 g pine nuts 20-25 fresh basil leaves2-4 cloves of fresh garlicExtra-virgin olive oil SaltFor the pesto sauce:Wash and dry the basil leaves. With a mortar and pestle crush some of the leaves, then gradually add more, and keep crushing – they're easier to crush this way instead of all at once. Add the pine nuts a little at a time, then the slices of garl …

CASSULLI with ZUCCHINI AND ALMOND PESTOINGREDIENTS FOR 4 PERSONS2 zucchini 40 g of almonds without skin1 lb Cassulli pasta, similar to Cavatelli 30 g of Pecorino cheese Some basil leaves- nice handful 4 fresh mint leaves 1 clove of garlic extra virgin olive oilDallop of ricotta cheese and fresh tomato to garnish salt pepperInstructionsWash the zucchini and cut into strips. Then in tiny little pieces. In a pan heat a little extra virgin olive oil and a clove of garlic. Add …