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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 Friday Lenten 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 b …

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 …

Hi Patti:  I made this spaghettoni with your hot coppa and tomatoes, broccoli, and basil from my garden. It was fantastic!Best, Rob Chirico, author of "Not My Mother's Kitchen.

ELICONI with Mussels, bit of Nduja and fresh basil and parsley , touch of white wine makes a light and delicious dinner on a warm summer night LARGE SPIRAL PASTA FROM ITALY -Large spiral pasta approx 2" long -Loves to hold your favorite sauce Shop online today! Shop ingredients:Eliconi PastaNduja …

Pici with Italian Sausage Serves: 4 , Ready in 30-45 minutes - INGREDIENTS Pici Pasta- 1 lb. Fortunas Italian Sausage, 1lb, casing removed - hot or sweet to your liking Cherry tomatoes fresh or can (drained) Chianti Red wine- 1 cup Onion-1 med diced Garlic – 2-3 cloves chopped Black pepper- pinch spicy red chili pepper- to you taste extra virgin olive oil- 3 Tablespoons Approx. salt for pasta cooking Romano pecorino grated – few Tbls -to taste …