Well, that was exciting! As we put the Euros behind us it’s hard to know quite how to feel. Pride, of course, at England’s wonderful football team and manager for reaching the final for the first time in decades. Disappointment at the final result and of course sheer revulsion at the violence and racism that ensued amongst a small minority. But let’s not forget that one team did win. And an outstanding team at that. With signature style and flare, Roberto Mancini’s Italian squad flew to the finish line and proudly lifted the winners’ cup after a thrilling tournament and nail-biting penalty decider.
Oh, and by the way they won the Eurovision Song Contest too this year. Forza Italia!
No one is more deserving of a celebratory summer than this European country so brutally ravaged by Covid. Only last year were we watching horrifying scenes on the news and at Quattro Foods we are delighted to stand alongside Italy and celebrate their victories with a range of Italian flavours.
Inspired by the local produce of various Italian regions, our team has produced a range of food products from Italy, from pasta sauces to soups and risottos. Sharing is caring and we’ve decided to let you into a couple of little secrets. Here are some basic recipes for our most popular Italian dishes:
Minestrone
Ingredients
- 1 garlic clove
- 1 onion
- 3 carrots
- 3 sticks celery
- 1 leek
- 2 courgettes
- 1 tin cannellini beans
- olive oil
- 2 tins tomatoes
- 1 litre vegetable stock
Method
Peel and finely chop the garlic and onion. Peel and chop the carrots, celery, leek and courgette. Drain the beans. Heat 2 tablespoons of oil in a large pan. Add the vegetables and cook slowly for 20 minutes. Add the beans and tomatoes, then pour in the vegetable stock. Bring everything to the boil and simmer for about 45 minutes. Simply scrumptious soup. Mamma Mia!
Pepperonata
Ingredients
- 3 red onions
- 2 garlic cloves
- 3 red peppers
- 2 yellow peppers
- 1 tin tomatoes
- Splash of sunflower oil
- Salt and pepper to taste
Method
Heat the oil in a large pan. Add the onions and garlic and fry gently for 5 minutes, until soft. Cut, core and seed the peppers and slice them into strips. Add to the pan, then cover and cook for 10 minutes. Add the tomatoes and season well with salt, pepper and sugar. Stir frequently and cook for 45 minutes until it’s beautifully thickened.
Served hot or cold.
Carbonara
Ingredients
- Splash of olive oil
- 1 pack pancetta
- 2 garlic cloves
- 2 eggs and 2 egg yolks
- 150ml double cream
- 100g grated parmesan
Method
Heat oil in a large pan. Add the garlic and pancetta until the pancetta is crisp. Whisk the egg yolks, eggs, cream and most of the cheese together and season well. Add the pancetta and egg mixture to perfectly cooked pasta. Toss until well combined and serve with the remaining parmesan.
As big fans of all things Italy, from the people to the food (we even have an Italian name!), the Team at Quattro sends heartfelt congratulations to our Italian friends and wish them continued joy and success, in sport, song, food and in fighting the pandemic.
Congratulazioni!