Recipes

Saffron Pappardelle with Mussels and Creamy Leek Sauce

Ingredients: 300gm Vasse Virgin Saffron Pappardelle 1 kilo fresh, clean Mussels 1 Leek, cleaned and sliced 100gm Butter 300ml Cream Cracked Pepper and/or Chilli to taste   Method: In a large pot of well-salted boiling water, add the pappardelle and cook for 4-5 minutes. In the meantime, sweat the leek in the butter, add the mussels to open them, and then add the cream. Let it reduce to a sauce-like consistency,...

Porcini Pappardelle with Brown Butter and Sage

Ingredients: 300gm Vasse Virgin Porcini Pappardelle 200gm Butter Garlic cloves (1 or more per person/serve) 12 fresh Sage leaves Grated Parmesan or Pecorino to taste Cracked Pepper and/or Chilli to taste   Method: To make the brown butter sauce, you'll need to time the cooking of the butter with the sage and garlic just right. We suggest you start by melting the butter gently in a pan whilst putting the...

Pappardelle with Summer Vegetables

Ingredients: 300gm Vasse Virgin Plain Pappardelle 1 bunch Asparagus stalks 1 handful Broad Beans, blanched and peeled 1 bunch English Spinach 1 punnet Cherry Tomatoes, halved Garlic Cloves Grated Parmesan or Peccorino to taste Vasse Virgin Extra Virgin Olive Oil Cracked Black Pepper and/or chopped Chilli to taste   Directions: Bring a large pot of well salted water to the boil. In the meantime, clean and organise the vegetables. Add the...