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matteo's recipes

Enjoy cooking INSIEME

Prepare the recipes you tried during your event at INSIEME studio and discover new exciting ones. You can prepare them with friends and family and share great memories together!

In this section you will also find our partners’ deals and offer reserved for INSIEME’s guests.

Ravioli filling with Sundried tomatoes and feta

For 3 guests

  • 60g sundried tomatoes
  • 50g feta
  • 120g ricotta
  • 75g Parmesan
  • salt and pepper
  •  

Blend the sundried tomatoes with the feta and half of the ricotta until smooth. Add the rest of the ingredients mixing with a spatula or spoon. 

Fix the seasoning and place the filling in a piping bag.

Burrata with tomato confit & basil pesto

For 3/4 guests

  • 2x 250g burrata

Tomato confit

  • 200g cherry tomato
  • 50ml olive oil
  • fresh thyme/rosemary
  • 1 garlic clove
  • salt
  • pinch of sugar
  • black pepper

Pesto

  • 1 garlic clove
  • 75g olive oil
  • 40g rapeseed oil
  • 45g basil leaves
  • 80g parmesan
  • 50g pine nuts

Wash the cherry tomatoes and cut them in half horizontally. Place them in a baking tray and season them with salt, pepper, sugar, oil and mix the aromatic herbs in.

Bake the tray 160°C for 20-25 minutes.

Let it cool down before serving.

 

Blend the washed basil leaves with the oil, nuts, garlic and Parmesan. Add a pinch of salt. If necessary add a splash of cold water or crushed ice (it will also help keeping the nice green color of the basil).

Polpette di ricotta

For 7/8 guests

  • 250 g ricotta well drained
  • 1 egg
  • salt & Pepper
  • parsley chopped
  • 40g Parmesan grated
  • 3 slices of bread (blended)
  • breadcrumbs
  • 2lt frying oil

Mix all the ingredients in a bowl, then prepare 15g balls.

Dive them in breadcrumbs and then fry at 180°c.

Fresh Pasta

For 2 guests

  • 30g Durum Wheat Flour
  • 110g 00Flour
  • 120g Pasteurized Egg Yolk
  • 4g Oil
  • 1g Salt
  •  

Mix the two flour and the salt together in a bowl.

Add the egg yolk and the oil and start mixing with a fork.

When the mix is getting harder, transfer it on the table making sure you are collecting all the ingredients from the bowl.

Start kneading with the hand for about 10 minutes. Wrap the pasta dough in cling film and let it rest on the table for 30 minutes.

Gnocco fritto

For 5/6 guests

  • 500g 00 Flour
  • 110g Water
  • 150g Milk
  • 5g Malt (or 5g Sugar)
  • 45g Pork Fat (Pork taukai)
  • 12g Salt
  • 8g Fresh Yeast
  • 1.5lt sunflower oil (to fry)
  • 450g mortadella
  • 450g prosciutto
  • 50g Rucola
  • 150g Cherry tomatoes

In a bowl put the water and the milk and dissolve the salt in it. Add one third of the flour and mix it with the liquid.

Add the second third of flour, the malt, the yeast and the fat. Keep on stirring. Add the last third of the flour.

Knead for 10 minutes. Let the dough rest for a minimum of 30 minutes into a covered bowl.

Using a rolling pin and some extra flour make the dough 1.5mm thick and cut it in 10cm squares or diamonds.

Deep fry them at 175°C until golden brown. Use a spider spoon to lift them from the oil and let them cool down a little bit on kitchen paper before eating them.

Cannoli Siciliani

For 10 guests

Ingredients [for 10 guests]:

  • 500g flour
  • 30g sugar
  • 50g pork fat (or 90g oil)
  • 20g honey
  • 250ml white wine
  • 500g ricotta
  • 200g sugar
  • 50g dark chocolate
  • 50g pistachio crushed
  •  

Place the flour in a bowl then add in the order the wine, the honey, pork fat and sugar.

Knead well and when the dough is ready, let it rest 30 mins in the fridge.

Use a rolling pin or a pasta machine to make a thin sheet, cut it and roll it around a tube. Fry it at 180°C in oil until ready (4-5 minutes).

Fill the cannoli with the ricotta and garnish them with crushed chocolate or pistachios.

pesto siciliano

For 5 guests

  • 1 Red pepper
  • 80g Parmesan cheese
  • 60g Walnuts
  • 250g Ricotta
  • 11g Oil
  • Chili flakes
  • 6g Salt
  • 35g Breadcrumbs
  •  

Clean the pepper and cut it in pieces. Place all the ingredients (with the exception of the breadcrumbs) together into a bowl.

Use a hand blender and blend the ingredients until you get a creamy texture.

Adjust the texture with breadcrumbs, taste it and add salt if necessary.

Butter & Sage sauce

For 2/3 guests

  • pinch of salt
  • Fresh sage (also thyme is delicious!)
  • 40g butter
  •  

 

Wash the herbs. Gently melt the butter in a pan, add the herbs and let them infuse for at least 5 minutes. Add salt and remove the herbs.

Collect the cooked pasta from the boiling water and put it in the aromatic butter making sure some water goes in the pan too.

Heat up the pasta while mixing it in the sauce for about 30 seconds. Serve it with grated Parmesan.

Espresso Tiramisù

For 7/8 guests

  • 250g Mascarpone cheese
  • 65g pasteurized egg yolks
  • 75g white sugar
  • 1 tablespoon rum, Marsala, or Amaretto (optional)
  • 1 box Savoiardi biscuits
  • 1 tablespoon unsweetened cocoa powder
  • 300ml cold espresso coffee

Add the sugar in the egg yolks and beat with an electric whisk, starting at low speed. Gradually increase the speed to high and continue mixing for 4-5 minutes or until the mixture gets very pale yellow (almost white) and very light and fluffy.

Add the mascarpone to the yolk and sugar mixture, one spoon at the time. You can mix it all together with the electric mixer at the lowest speed.

Add the liqueur to the cold espresso, if desired.

Place a thin layer of cream at the bottom of your serving dish. Dip the ladyfingers into the espresso, one at a time and let them rest on a plate a few minutes. Place them side by side above the layer of cream.

Add another layer of cream above the layer of cookies and repeat the process.

You will make two layers of cookies and finish with a layer of cream on top. Place your Tiramisu, covered with a lid, in the fridge until ready to serve.

Sprinkle the Tiramisu with unsweetened cocoa using a thin sieve and serve.

Tip: Tiramisu will taste even more delicious the following day.

Cherry tomato sauce

For 3/4 guests

  • olive oil
  • Salt
  • 150g cherry tomatoes
  • 200g of canned tomato “Pelati”
  • fresh thyme
  • 75g Parmesan
  • garlic clove
  • pinch of sugar

Warm up 2 tablespoons of extra virgin olive oil in a pan.

Cut the cherry tomatoes in half and gently roast them for about 4 minutes in the oil with a pinch of salt. Add the “pelati” tomato from the can and crush them with a plastic spoon.

Crush the garlic clove on a chopping board and add it to the pan. Wash the fresh thyme and add it as well.

Stir and cook on medium heat for 5 more minutes.

Remove the garlic and the herbs, taste the sauce and add salt and salt if necessary.

Turn the heat off.

 

Pizza dough

For 3 pizzas

  •  300g water
  • 500g 00flour
  •  15g salt
  • 2g fresh yeast

 

  • 350g tomato paste
  • 10g salt
  • 2x 125g mozzarella di bufala
  • fresh basil

Octopus tentacle - Double cooked

For 8 guests

  • 2kg Octopus
 
  • 8lt of water
  • 250g dry white wine
  • 1 big onion (leek or shallot are good substitutes)
  • 2x celery sticks
  • 3x big carrots
 
  • Rapeseed oil
  • pepper
  • garlic
  • aromatic herbs (thyme, rosemary, sage, oregano)
  • olive oil
  • Maldon salt

If the octopus is frozen, place it into a bowl and leave it in your fridge to gently defrost overnight.

Wash and roughly cut the onion, celery and carrots and put them in a pot with water. Fill the pot 70% so that there is still room for the octopus.

Add the white wine to the water, start the heat under the pot and cover it. When the water reaches boiling point submerge the octopus in the water (now it is not water anymore but it is called “Bouillon”).

When the water reaches boiling point again reduce the heat under the pot and let the octopus simmer for 40 minutes uncovered.

After 40-45 minutes check with a knife the tenderness of the octopus meat (check it at the base of the tentacle, where the tentacle meets the body).

If necessary boil it more, checking it every 10 minutes.

When the octopus is ready, place it on a tray and let it cool down a few minutes before portioning and cleaning it.

Pan fry it with rapeseed oil, garlic, aromatic herbs and season it with pepper and (if necessary) salt.

Beef entrecote tagliata with Primitivo reduction, pomegranade sauce and Parmesan cream

For 7 guests

  • 1400g Beef entrecote
 
  • 400g primitivo wine
  • 250g sugar
  • a pinch of salt
 
  • 180g grated Parmesan
  • 250g cream
  • a pinch of salt
  • 200g rucola salad
  • olive oil
  • Maldon salt
  • 1x pomegranate
  • 150g sugar

Leave the meat at room temperature for at least 30 minutes before cooking it. Turn the oven on at 180°C.

Warm a pan up and at the same time add the sugar to the Primitivo wine in a pot and let it reduce to 1/4.

When the pan is hot, place a table spoon of olive oil and then place the meat in, sealing the meat on both sides. Cook the meat in the oven for 5 minutes then let it rest on a plate for at least 10 minutes.

For the pomegranate sauce, blend the pomegranade, stil it and mix it with sugar. Reduce it on med heat until thick.

In the meantime warm the cream in a pot, add the Parmesan mis with a blender. Season the rucola salad and place it on the plate.

Add the Parmesan cream.

Slice the meat in 7-10 mm slices and place them on the rucola. Dress with primitivo reduction, olive oil and Maldon salt.

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