Welcome to our kitchen

Welcome to Corrie to Colle, where culinary adventures await and flavours come alive! Whether you're a seasoned chef or a novice in the kitchen, this is your ultimate destination for all things delicious. From mouthwatering recipes to handy cooking tips and tricks, we're here to inspire, educate, and ignite your passion for food.

At Corrie to Colle, we believe that cooking is more than just a necessity—it's an art form, a creative outlet, and a way to bring people together. Whether you're whipping up a quick weeknight meal for your family or hosting a gourmet dinner party for friends, we've got you covered with recipes that are as easy to follow as they are irresistible to taste.

Join us on a culinary journey as we explore cuisines from around the globe, experiment with new ingredients, and uncover the secrets to mastering your kitchen. From comforting classics to innovative twists on old favorites, there's something here for every palate and every occasion.

So grab your apron, sharpen your knives, and let's get cooking! Together, we'll embark on a delicious adventure that's sure to tantalise your taste buds and leave you hungry for more. Welcome to the world of Corrie to Colle, where every dish tells a story and every bite is a moment to savour.

Pallotte Cacio e Uova

When it comes to hearty Italian comfort food, few dishes rival the simple yet satisfying flavors of Pallotte Cacio e Uova. Hailing from the Abruzzo region of Italy, this rustic dish combines humble ingredients like cheese, eggs, and bread crumbs to create a symphony of taste and texture. Whether enjoyed as a main course or served as an appetizer, Pallotte Cacio e Uovo is sure to delight your taste buds and warm your soul. Let's dive into the recipe and discover how to recreate this classic dish in your own kitchen.

Ingredients:

• 250g stale bread, preferably Italian or rustic bread

• 200g Pecorino Romano cheese, grated

• 2 large eggs

• Handful of fresh parsley, finely chopped

• Salt and black pepper to taste

• Neutral oil for frying

Instructions:

1. Soak the Bread:

   • Begin by tearing the stale bread into small pieces and placing them in a large mixing bowl.

   • Cover the bread pieces with water and let them soak for about 10-15 minutes, or until softened.

2. Prepare the Mixture:

   • Once the bread has softened, drain any excess water and squeeze out the moisture from the bread with your hands.

   • Transfer the squeezed bread to a clean mixing bowl and add the grated Pecorino Romano cheese, minced garlic, chopped parsley, and a generous pinch of salt and black pepper.

   • Crack the eggs into the bowl and mix everything together until well combined. The mixture should hold together when shaped into balls.

3. Shape the Pallotte:

   • Take small portions of the mixture and shape them into golf ball-sized balls, rolling them between your palms. If the mixture is too sticky, you can wet your hands with water to prevent sticking.

4. Fry the Pallotte:

   • Heat olive oil in a large skillet over medium heat.

   • Once the oil is hot, carefully add the pallotte to the skillet, making sure not to overcrowd the pan. You may need to fry them in batches.

   • Fry the pallotte until golden brown and crispy on all sides, turning them occasionally to ensure even cooking. This should take about 5-7 minutes per batch.

5. Serve and Enjoy:

   • Once the pallotte are cooked to perfection, remove them from the skillet and drain any excess oil on paper towels, then transfer to a pot of warm sugo.

   • Serve the pallotte cacio e uovo and sugo hot, garnished with additional grated Pecorino Romano cheese and fresh basil if desired.

   • Enjoy these savory delights as a delightful appetizer, side dish, or even a main course followed by a crisp salad or crusty bread.

Conclusion: Pallotte Cacio e Uovo is a timeless Italian dish that celebrates the beauty of simplicity and the richness of flavor. With just a handful of ingredients and a little love in the kitchen, you can create a dish that's sure to impress family and friends alike. So why not channel your inner Italian nonna and whip up a batch of these delicious pallotte for your next gathering? Buon appetito!

Sugo Di Pomodoro

There's something magical about the simplicity and depth of flavor found in a classic tomato sugo. This traditional Italian sauce, simmered to perfection with ripe tomatoes and aromatics, is a staple in kitchens across Italy and beyond. Whether served over pasta, used as a base for pizza, or enjoyed as a dip for crusty bread, tomato sugo embodies the essence of Mediterranean cuisine. In this blog post, I'll share with you my favorite recipe for homemade tomato sugo, guaranteed to transport your taste buds to the sun-drenched hills of Italy.

Ingredients:

• 2 kg ripe or 2.5 kg tinned tomatoes, preferably San Marzano or Roma

• 100g onion, finely chopped

• 50ml extra virgin olive oil

• 100g carrots, finely chopped

• 100g celery, finely chopped

• Salt and freshly ground black pepper, to taste

• Fresh basil leaves, for garnish

Prepare the Tomatoes: Skip this step if using tinned tomatoes.

• Start by blanching the tomatoes to easily remove their skins. Bring a large pot of water to a boil and prepare a bowl of ice water. Score a small "X" on the bottom of each tomato and carefully drop them into the boiling water for about 30 seconds. Transfer the tomatoes to the ice water bath to cool.

• Once cooled, peel off the skins and remove the cores. Roughly chop the tomatoes and set aside.

Make the Soffritto:

• In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion, carrots and celery and sauté until softened and fragrant, about 10 minutes.

Simmer the Sauce:

• Add the chopped tomatoes to the pot, and season with salt and pepper to taste.

• Bring the sauce to a gentle simmer, then reduce the heat to low. Allow the sugo to cook, covered, for about 45 minutes to 1 hour, stirring occasionally, until thickened and the flavors have melded together.

• Uncover and continue cooking for another 2 hours.

Adjust Seasoning and Serve:

• Taste the sugo and adjust the seasoning if necessary, adding more salt, pepper, or herbs to suit your preferences.

• Once the sauce has reached your desired consistency, remove it from the heat and let it cool slightly.

• Serve the tomato sugo warm over your favorite pasta, garnished with fresh basil leaves and a drizzle of extra virgin olive oil. Alternatively, use it as a base for pizza, spread it on bruschetta, or enjoy it as a dipping sauce for crusty bread.

Conclusion: Homemade tomato sugo is a labor of love that yields rich rewards in flavor and versatility. With just a handful of simple ingredients and a bit of patience, you can recreate the authentic taste of Italy in your own kitchen. Whether enjoyed as a comforting bowl of pasta or used to elevate your favorite dishes, this classic sauce is sure to become a beloved staple in your culinary repertoire. Buon appetito!

Mafaldine alle Vongole

Mafaldine alle Vongole Recipe

Spaghetti alle Vongole, or spaghetti with clams, is a classic Italian dish that beautifully showcases the flavours of fresh seafood and simple ingredients. This dish is perfect for a light yet satisfying meal, and it's surprisingly easy to prepare. Here’s how to make this delicious, authentic Italian dish at home.

Ingredients

• Mafaldine: 400g (14 oz)

• Clams (Vongole): 1 kg (2.2 lbs), cleaned and scrubbed

• Olive Oil: 4 tablespoons

• Garlic: 4 cloves, thinly sliced

• Dry White Wine: 1 cup

• Red Pepper Flakes: 1/2 teaspoon (optional, for a bit of heat)

• Fresh Parsley: 1/4 cup, chopped

• Salt: to taste

• Black Pepper: to taste

• Lemon: 1, for serving

Instructions

Step 1: Prepare the Clams

1. Clean the Clams: Rinse the clams thoroughly under cold water. Discard any clams with cracked shells or that do not close when tapped.

2. Soak the Clams: Place the clams in a bowl of cold water with a tablespoon of salt. Let them soak for about 20-30 minutes to expel any sand. Drain and rinse again.

Step 2: Cook the Spaghetti

1. Boil Water: Bring a large pot of salted water to a boil.

2. Cook Spaghetti: Add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the spaghetti.

Step 3: Prepare the Sauce

1. Heat Olive Oil: In a large, deep skillet or saucepan, heat the olive oil over medium heat.

2. Sauté Garlic: Add the sliced garlic and red pepper flakes (if using). Sauté until the garlic is fragrant and golden, about 1-2 minutes. Be careful not to burn the garlic.

3. Add Clams: Add the cleaned clams to the pan and pour in the white wine. Increase the heat to high and cover the pan. Cook for about 5-7 minutes, shaking the pan occasionally, until the clams open. Discard any clams that do not open.

Step 4: Combine and Serve

1. Add Spaghetti: Add the cooked spaghetti to the pan with the clams. Toss everything together to combine.

2. Add Pasta Water: If the sauce seems too dry, add some of the reserved pasta cooking water, a little at a time, until the desired consistency is reached.

3. Season: Season with salt and black pepper to taste.

4. Add Parsley: Stir in the chopped parsley.

5. Serve: Serve the spaghetti alle vongole immediately, with lemon wedges on the side for squeezing over the top.

Tips for Success

• Fresh Clams: Always use the freshest clams possible for the best flavor.

• Pasta Cooking Water: The starchy pasta water helps to bind the sauce and gives it a silky texture.

• Timing: Have all ingredients prepped and ready to go before you start cooking, as the dish comes together quickly.

Enjoy your homemade Spaghetti alle Vongole with a glass of chilled white wine, and savor the taste of coastal Italy right at your table! Buon appetito!

Reasons to Use Mafaldine Pasta

Mafaldine, also known as Reginette or Mafalda, is a unique and versatile type of pasta that offers several advantages in various dishes. Named after Princess Mafalda of Savoy, its distinctive ribbon shape with ruffled edges makes it a delightful addition to many recipes. Here are some compelling reasons to use mafaldine pasta in your culinary creations:

1. Unique Shape and Texture

Distinctive Appearance

Mafaldine’s wide, flat ribbons with wavy edges make it visually appealing. Its unique shape adds an elegant touch to any dish, making it suitable for both casual meals and special occasions.

2. Excellent Sauce Retention

Holds Sauce Well

The wavy edges of mafaldine pasta are perfect for holding onto sauces. This makes it an excellent choice for dishes with rich, thick sauces that need a pasta capable of capturing and holding onto the flavors.

Ideal for Creamy and Chunky Sauces

Whether you're making a luxurious carbonara or , a robust Bolognese, or a chunky vegetable sauce, mafaldine can handle it all. Its shape ensures that the sauce clings to the pasta, providing a balanced taste in every bite.