Serves: 4 people
IDEAS, PASSION AND CARE.
We are in the Italian Food Valley, a land which is not only a place but also a way of seeing and doing things. Here, the farmland is transformed into food delicacies like cheeses, cured meats and wine, the soil turns into ceramic tiles and the engines become industry. This is where it all happens.
What characterizes our land is our love for a craft that even as it becomes an industry it still retains an artisanal closeness to things – to one’s own hands, to hard work and with that pleasure of making things that is necessary in order for the products to maintain a strong connection with the environment, the earth and the air.
But above all, here, like nowhere else in the world, we speak the language of food. And while in the rest of the world people share their ideas in meeting rooms and lounges, here we do so in the kitchen.
SEASON 1
POLLO ALLA CACCIATORA
Cut the chicken into medium-sized pieces.
Cut the peppers into medium-sized strips, having removed the seeds and filaments.
Cut the peppers into medium-sized strips, having removed the seeds and filaments.
Add the oil, butter and garlic cloves to a pan. Then add the chicken.
Pour in the white wine and the tomato paste, then cook for five minutes.
Add the peppers and salt to taste.
Cover the chicken with a lid and simmer over a medium heat for about 60 minutes, checking it from time to time.
Once cooked, leave to rest with the lid on for at least 30 minutes before serving.
Prep time: 10 mins
Cook time: 1 hour
LASAGNE ALLA BOLOGNESE
Prepare the ragù, the dough and the besciamella.
Now it’s time to assemble your lasagne: pour a thin layer of besciamella on the bottom of your casserole dish.
Arrange the pasta sheets, cover them with a layer of besciamella, a layer of ragù and sprinkle some Parmesan cheese on top.
Repeat the process in the same order as above until you reach 3 layers of pasta.
On the very last layer, add some flakes of butter.
Place the casserole dish in a pre-heated oven at 180 °C (350 °F) for about 30 minutes.
The lasagne is ready when a golden crust forms around the outer edge of the top layer.
Serves: 4 people
Prep time: 3 hours
Cook time: 30 mins
TIRAMISU
To make the cream, whisk the egg yolks with sugar for a long time until the mixture is pale yellow.
Next, add the mascarpone cheese and mix everything together until fully incorporated and smooth.
Next, add the mascarpone cheese and mix everything together until fully incorporated and smooth.
In a ceramic or glass baking dish, spread a thin layer of cream.
Arrange a layer of Savoiardi on top of the cream, dipping them in coffee before placing them in the dish.
Top with another layer of mascarpone cream, followed by a layer of coffee-dipped Savoiardi, continuing until you have used all the ingredients. Finish with a layer of cream.
Sprinkle the cocoa powder on top and keep in the fridge for at least 2 hours before serving.
Serves: 6 people
Prep time: 30 minutes
Rest time: 2+ hours
TAGLIATELLE AL RAGÙ
Start by preparing the ragù. In the meanwhile, prepare the tagliatelle.
Place the flour onto a large wooden board and shape it into a volcano with a large hole in the center, then crack the eggs and pour them into the middle. Using a fork, mix the eggs and begin to gradually incorporate the flour and the eggs.
Once you have finished mixing the eggs and flour, start kneading by hand.
Place the flour onto a large wooden board and shape it into a volcano with a large hole in the center, then crack the eggs and pour them into the middle. Using a fork, mix the eggs and begin to gradually incorporate the flour and the eggs.
Once you have finished mixing the eggs and flour, start kneading by hand.
When the dough is smooth, wrap it in cling film and refrigerate for at least 30 minutes.
Dust the wooden board with some flour.
Unwrap the dough and flatten it with a rolling pin. Roll out the dough into thin pasta sheets, less than 1 mm thick.
To cut the pasta sheets into tagliatelle, roll the sheets up and cut into large ¾ cm strips.
Unravel the cut tagliatelle strips and twirl into little nests. Dust the nests liberally with flour to prevent them from sticking.
Cook the tagliatelle in boiling salted water until al dente, then drain and mix with the sauce. Serve with the Parmesan cheese.
Serves: 4 people
Prep time: 2 hours
Cook time: 10 mins
COTOLETTA ALLA MILANESE
Flatten the meat with a tenderizer. Whisk the eggs in a bowl, season with salt.
Dredge each cutlet in flour, then in egg, then in breadcrumbs, making sure they stick by pressing down with the palms of your hands.
Dredge each cutlet in flour, then in egg, then in breadcrumbs, making sure they stick by pressing down with the palms of your hands.
Melt the butter in a frying pan over a high heat. Fry the cutlets until golden brown.
Transfer to paper towels to drain any excess fat.
Sprinkle with salt and serve warm.
Serves: 2 people
Prep time: 30 minutes
Cook time: 10 mins
CROSTATA DI VISCIOLE
In a bowl, stir together flour, sugar, butter (previously melted and cooled) eggs, milk and baking powder.
Mix everything quickly until you have a smooth ball.
Once you have obtained a homogeneous mixture, wrap it in plastic wrap and place in the fridge for half an hour.
Remove dough from the fridge and set one third of it aside.
Spread out the rest of the dough in a tart pan. Top with jam and spread to form an even layer.
Cut the remaining dough into strips, and arrange in a lattice pattern on top of the jam.
Fold in the edges of the crostata over the lattices.
Bake the crostata in the oven at 180 °C (350 °F) for about 30 minutes.
Serves: 10 people
Prep time: 1 hours
Cook time: 30 mins
SPAGHETTI ALL'AMATRICIANA
Cut the guanciale into slices approximately 1 cm thick. Reduce the slices into strips of about half a cm.
In a pan, heat a little olive oil and add the whole chili and guanciale. Brown everything.
When the fat has melted, blend with the white wine, increase the heat and let it evaporate.
Set the guanciale aside and cook the tomatoes in the same pan for about 10 minutes.
In a pan, heat a little olive oil and add the whole chili and guanciale. Brown everything.
When the fat has melted, blend with the white wine, increase the heat and let it evaporate.
Set the guanciale aside and cook the tomatoes in the same pan for about 10 minutes.
In a pot of salted boiling water, cook the pasta until al dente.
In the meantime, season the sauce with salt, remove the chili pepper, add the strips of guanciale and stir everything well.
Once the spaghetti is cooked, drain and add it to the pan with the sauce.
Stir the pasta very quickly to mix well with the sauce.
Serve straight away with plenty of grated Pecorino Romano.
Serves: 4 people
Prep time: 45 minutes
Cook time: 2 hours
FRITTATA CON CIPOLLE DI TROPEA
Peel and finely mince the onions. In a large pan, add extra-virgin olive oil and butter, followed by the sliced onions, and cook over a low heat for about 20 minutes.
Meanwhile, break the eggs into a bowl, add the Parmesan cheese, basil, mint and salt.
When the onions are fully softened, add them to the bowl and stir everything together.
Pour the egg mixture into a saucepan, swirling the pan round to make sure the mixture spreads evenly.
Cook for 8 minutes or until the mixture on the bottom and at the edges of the pan sets.
Place a plate on top of the pan and carefully flip the frittata onto it.
Slide the frittata back into the pan and cook on the other side for another 8 minutes.
Remove from the pan and serve.
Serves: 4 people
Prep time: 30 minutes
Cook time: 10 minutes
CIAMBELLA
In a large bowl put flour and sugar and mix them together.
Add the eggs one at a time.
Add the butter, previously melted, and mix well.
Add a little milk.
Add a bit of grated zest of lemon.
Lastly, the baking powder.
Mix everything well.
Pour the batter in a tube pan.
Sprinkle the white sugar on the surface of the batter.
Bake in pre-heated oven at 180 ° static oven for about 30 minutes.
You can check if it’s ready by piercing the cake with a toothpick. If it comes out clean, the cake is ready.
Let cool and then remove the bottom of the pan and place on your serving plate.
Add the eggs one at a time.
Add the butter, previously melted, and mix well.
Add a little milk.
Add a bit of grated zest of lemon.
Lastly, the baking powder.
Mix everything well.
Pour the batter in a tube pan.
Sprinkle the white sugar on the surface of the batter.
Bake in pre-heated oven at 180 ° static oven for about 30 minutes.
You can check if it’s ready by piercing the cake with a toothpick. If it comes out clean, the cake is ready.
Let cool and then remove the bottom of the pan and place on your serving plate.
Serves: 8 people
Prep time: 1 hour
Cook time: 30 minutes
CAPPELLETTI
Make the Filling
Cook the chopped vegetables (celery, carrot, onion) and meat (chopped in small pieces) in a deep pot, with 4-5 spoons of olive oil.
Add the cloves then cook for 40-50 mins with the lid on.
Let it cool, remove the cloves and grind the mixture until a fine blend is obtained.
Add ham and mortadella finely ground.
Add Parmesan Cheese and breadcrumbs to taste.
Add salt and nutmeg.
Obtain an homogeneous mixture, put it in the fridge for 24 hours, then use it for cappelletti stuffing.
Make the Pasta and shape the Cappelletti
Cook the chopped vegetables (celery, carrot, onion) and meat (chopped in small pieces) in a deep pot, with 4-5 spoons of olive oil.
Add the cloves then cook for 40-50 mins with the lid on.
Let it cool, remove the cloves and grind the mixture until a fine blend is obtained.
Add ham and mortadella finely ground.
Add Parmesan Cheese and breadcrumbs to taste.
Add salt and nutmeg.
Obtain an homogeneous mixture, put it in the fridge for 24 hours, then use it for cappelletti stuffing.
Make the Pasta and shape the Cappelletti
Prepare the dough
Roll the dough to the last (thinnest) setting on your pasta machine.
Flour your work surface lightly.
Cut the pasta sheets first into horizontal stripes, then into vertical ones, in order to have 2 cm large squares.
Place small pinches of filling in the center of each square of pasta and crimp into a triangle, sealing the edges. Hold the two sides of the triangle between your thumbs and your forefingers, overlap the two sides and seal them together.
Proceed in this way with all the dough and all the filling.
Make the broth
Place all the ingredients in a large, thick-bottomed saucepan and cover with cold water.
Put all the ingredients in cold water.
It is important to put the ingredients first and then pour in the water so that the ingredients remain submerged.
Put the pot on the stove and cook slowly.
When the broth starts to boil it will form a foam that will be eliminated with a skimmer.
Cook for at least 3 hours.
Add salt.
Serving
Heat the broth and then add the cappelletti to it. When the cappelletti floats it is cooked.
Serve immediately.
Serves: 10 people
Prep time: 5 hours
Cook time: 4 hours
ARROSTO CON PATATE
Clean the meat and dry it well.
Roll the meat in a dishtowel with salt and pepper and massage it on all sides.
In a saucepan, melt the oil and butter and add the garlic.
Add the meat and roast it on all sides over a high heat.
Add the wine and let it evaporate. Add the broth, lower the heat and cook for about an hour.
Once cooked, remove the meat from its sauce. Set the sauce aside, and wrap the meat in aluminum foil. Let it sit for 15 minutes. Cut the meat into slices and drizzle the sauce over the top.
Roll the meat in a dishtowel with salt and pepper and massage it on all sides.
In a saucepan, melt the oil and butter and add the garlic.
Add the meat and roast it on all sides over a high heat.
Add the wine and let it evaporate. Add the broth, lower the heat and cook for about an hour.
Once cooked, remove the meat from its sauce. Set the sauce aside, and wrap the meat in aluminum foil. Let it sit for 15 minutes. Cut the meat into slices and drizzle the sauce over the top.
Clean and peel the potatoes and cut them into medium-sized chunks.
Put the potato chunks in boiling salted water and blanch for 5 minutes.
Drain and allow to cool. Grease an oven dish with oil and butter and heat it in the oven to 200 °C (390 °F). Once the butter has melted, add the potatoes and toss to coat them in the butter.
Cook for 15 minutes.
Serves: 6 people
Prep time: 2 hour
Cook time: 1 hour
ZUPPA INGLESE
In a saucepan, whisk together the egg yolks and sugar until smooth. Add the flour slowly, bit by bit, and gradually add the warm milk. Add the lemon zest.
Place the pan over a low heat, and whisk continually until the mixture begins to thicken. This will take about 7 to 8 minutes. Remove the custard from the heat and divide between two bowls. Add the chocolate to one bowl, and stir until melted.
Quickly dip the ladyfingers into Alchermes, barely wetting them, and then layer them across the bottom of a trifle bowl. Spoon some of the custard over the ladyfingers, then continue to assemble the trifle, alternating the chocolate and regular custards. Finish with a custard layer.
Place in the refrigerator for a couple of hours, then serve.
Serves: 6 people
Prep time: 2 hours
Cook time: 30 mins
SPAGHETTI ALLA CARBONARA
4 egg yolks
150 g (5.3 oz) guanciale cured pork jowl cut into strips
150 g (5.3 oz) grated Pecorino Romano cheese
150 ml (5.1 fl oz) hot cooking water
black pepper to taste
320 g (11.3 oz) thick spaghetti
Put the guanciale in a pan and brown it until it turns crispy.
Once ready, put it to one side, leaving the fat from the cured pork in the pan.
Crack the egg yolks into a bowl and add the Pecorino Romano cheese and some ground black pepper. Mix everything together thoroughly until you get a compact yet soft mixture.
Cook the pasta in boiling salted water for about 7 minutes, drain it and add it to the pan with the fat from the guanciale cured pork. Then add 150 ml (5.1 fl oz) of boiling water.
Cook the pasta this way for another 5-6 minutes, stirring from time to time.
Chop the guanciale cured pork you put to one side earlier with a knife.
When the water in the pan has formed a creamy texture, turn off the hob and leave it to cool down for a few minutes.
Add the egg mixture and vigorously mix everything together until you get a smooth creamy texture.
Plate up the carbonara, sprinkle it with the guanciale cured pork and a dash of black pepper.
Serve.
Serves: 4 people
Prep time: 30 mins
Cook time: 15 mins
SPEZZATINO DI VITELLO
Wash and dry the meat and dice it into medium-sized chunks.
Dust the meat with flour. Melt the butter and oil in a pan and add the meat.
Fry it on all sides until lightly golden brown.
When the meat is nicely browned, add the wine and simmer until evaporated.
Add the roughly chopped vegetables.
Add the tomato passata diluted in warm water and then the herbs and spices.
Season with salt. Cook over a low heat with a lid on for about 2 hours.
Serves: 4 people
Prep time: 40 mins
Cook time: 2 hours
TORTA DI RISO
(24 cm diameter mold)
Heat up the milk with the sugar in a pan and stir to dissolve the sugar.
When the milk is boiling, add the rice and cook for the time indicated on the pack, while stirring from time to time. Add the grated lemon peel, mix everything together thoroughly and finish cooking. Turn off the heat and leave it to cool down before adding the eggs, one at a time, mixing it well before adding the next one. Grease the mold and pour in the mixture.
Bake in a static oven at 170-180°C (338-356°F) for about 40 minutes.
Leave it to rest in the fridge or a cool place for at least 2 hours before serving.
Serves: 6 people
Prep time: 2 hours
Cook time: 40 mins
HEADQUARTERS:
Vetagro S.p.A.
Via Porro 2 42124 Reggio Emilia – Italy
info@vetagro.com
infowesteu@vetagro.com
tel: +39 0522 186 1500
fax: +39 0522 927025
www.vetagro.com
OTHER LOCATIONS:
Vetagro Eastern Europe Kft.
Váci utca 81 1056 Budapest – Hungary
infoeasteu@vetagro.com
tel: +39 0522 186 1500
fax: +39 0522 92 7025
Vetagro Yem Ticaret A.Ş.
Levent Mahallesi, Cömert Sokak, No: 1
Yapı Kredi Plaza C blok Kat:17 No:40-41 Ofis:16
34330 Beşiktaş – ISTANBUL
info@vetagro.com
tel: +90 212 318 9059
fax: +90 212 317 4701
Vetagro Inc.
17 East Monroe Street Suite #179 Chicago, IL 60603 – USA
infousa@vetagro.com
tel: +1 773 610 2087
fax: +1 773 442 0131
17 East Monroe Street Suite #179 Chicago, IL 60603 – USA
infousa@vetagro.com
tel: +1 773 610 2087
fax: +1 773 442 0131