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A delicious selectionof classic Italian recipesIn partnership withwww.filippoberio.co.ukwww.cirio1856.com
EXTRA VIRGINOLIVE OILItalian cooking has long been one of the UK’sbest-loved cuisines. This enduring popularityis probably best accounted for not onlybecause of how it tastes but also because of itsremarkable simplicity and endless versatility.Mouth-watering, time honoured classics such asSugo al Pomodoro or Ragù alla Bolognese relymore on the quality of a few key ingredients thanon elaborate time consuming preparation, andcan easily be cooked ahead and stored makingthem perfect for the pace of modern life.The following selection of delicious recipes,brought to you by Filippo Berio in partnershipwith Cirio, has been carefully prepared to offeryou a simple, easy-to-follow guide to some ofthe absolute classics of Italian cookery.Why not try some of our'batch cook friendly' recipes?Cook double quantities of our“batch cook friendly” recipes,portion out and freeze theremainder for tasty homecooked meals that can beready in minutes.BATCCOOKHfriendlyFilippo Berio’s passion for olive oil is shared byfood lovers across the world who rely on itssuperb quality to bring out the very best in theirfood every time.Expertly blended, Olive Oilis ideal for those who prefera lighter taste, or in recipesrequiring a softer flavour. Use for everyday cooking. Ideal for delicate dressingsand sauces. Or use as a healthiersubstitute for butter.The ultra light taste of Mild& Light Olive Oil meansit carries no trace of oliveflavour, making it perfectfor cakes and desserts. Use for healthier fryingfrom stir fries to fried eggs. Ideal for roasting potatoesor deep frying chips. Baking bread, cakes andbiscuits.For further information on the perfect way to select and useFilippo Berio Olive Oil visit2ITALIANCOOKINGTIPSRemember to keep at least twotypes of Filippo Berio Olive Oil inyour cupboard: An Extra Virgin Olive Oil fordressing, marinades and drizzling. A lighter Olive Oil for cooking,roasting and frying.OLIVE OILMILD & LIGHTOLIVE OILThe perfect Olive Oilfor the perfect recipe.Here are just a few of the many olive oils inour range.Has a unique rich, fruityflavour and complements thefresh ingredients in all yourrecipes making it perfect as ahealthy condiment. Ideal for sauces, marinadesand salads. For drizzling on all yourfavourite pasta dishesor soups. Or dipping with bread.Simplewww.filippoberio.co.ukHigh-quality ingredients areessential to Italian cooking: the betteryour olive oil, tomatoes, and cheese,the better the simple dishes will be.Stock your cupboards with agood range of typically Italian larderfoods to ensure you always have aquick simple meal to hand - oliveoil, tinned tomatoes, dried pasta,Arborio rice, beans and pulses,anchovies, tuna, olives, herbs andseasoning, capers, pestos, curedmeats, vinegars etc Pre-cooked pasta sheets takethe hard work out of making lasagne.Make sure your white sauce is runnyand not too thick. This will help thelasagne sheets cook.NAFOR LASAGELLONIAND CANN'el SauceClassic Bechampan then, stir inin aMelt 85g butterand gradually addurflonaiusly.85g plsking continuo750ml milk whi il and simmer for 5Bring to the bo and finish off withminutes. Seasoneg.a pinch of nutm33
From Francesco Cirio,Authentically Italian since 1856.Since 1856 Cirio has been a loved brand in Italyand an icon of Italian cuisine in more than 60countries. Over 150 years of expertise andpassion is packed into every single can of Cirioextraordinarily tasty tomatoes, grown on theSouthern soils and ripened in the Italiansunshine.Today Cirio is a large cooperative company withmore than 15,000 Italian associated farmers whomonitor the products “from seed to fork” and harvest, can and pack on the same dayto preserve the distinctive taste of fresh tomatoes.Italian cuisine is one of the oldest and most revered in theworld and some of the dishes enjoyed around the world todayremain almost unchanged from when they were originallyprepared for Roman soldiers about 2000 years ago. Theinfluence of tomatoes on Italian cuisine is unquestionable.Bringing versatility, vibrant colour and deep flavours to enrichmany dishes that still enjoyglobal popularity - from the finestrestaurants to everyday homecooking - no product has definedItalian cuisine more than the tomato, and Cirio is the brand ofchoice for tomato fashionados.2012 TV and PRESS Advertising campaignPEELED PLUM TOMATOESCHOPPED TOMATOES Cirio selects only the ripestand juiciest tomatoes toguarantee the richest colourand fullest flavour. In recipes with long cookingtimes, these fine PeeledPlum tomatoes make awonderfully thick sauce,authentically Italianin flavour. PASSATASCHERRY TOMATOES Cirio's Passatas come fromthe ripest tomatoes simplypeeled and sievedChoose either RusticPassata with a morechunky texture orSmooth Passata for acreamy texture. Fragrant and tasty, with a richred colour, these are Cirio’sfinest plum tomatoes, choppedfor your convenience.Cirio Chopped Tomatoeshave a wonderful freshflavour so are ideal forquick recipes and perfectcold on Bruschetta too.Cirio Cherry Tomatoes areripened in the hot, dry climateof Southern Italy. Canned in arich tomato juice they areirresistibly aromaticand sweet.A tasty and colourfuladdition to any dish.TOMATO FILLETSPURÉE Our finest Cirio plumtomatoes, delicately peeled,sliced into wedges andadded to rich tomato juice.Ready in minutes, andgreat as a garnish too. A true kitchen essential,SuperCirio Purée is extraconcentrated for convenienceand the fullest tomato flavour.Ideal for adding flavourto pasta sauces, soups, meatand fish dishes.For further information on Francesco Cirio, the Range and the Group,visit www.cirio1856.com455
COOKS TIPThis recipe calls for vine-ripenedtomatoes, however if you arepreparing it out of season theycan easily be substituted with2 x 400g Cirio Plum Tomatoes.Zuppa di pomodoro & basilicoTOMATO & BASILSOUPQuick and simple to prepare but incrediblysatisfying. Sprinkle with Parmesan cheesejust before serving to add flavour.PREP TIME: 5 MINS COOKING TIME: 10 MINS SERVES: 41. Put the garlic and olive oil in a large pan and cook gentlyfor a minute. Add the tomatoes, cover and simmer for10 minutes, stirring occasionally until the tomatoes arereally soft and concentrated. Add the tomato purée, 425mlwater and season with salt and freshly ground black pepper.60ml Filippo BerioExtra Virgin Olive Oil1 garlic clove, chopped1kg vine-ripened tomatoes, halved2. Bring to the boil, then add the bread and stir until thebread absorbs the liquid. Cool slightly before stirring inthe basil.2 tbsp Cirio Tomato Purée50g ciabatta bread, crumbled6-8 fresh basil leaves3. Blend until smooth in a food processor. Adjust theseasoning and serve with croutons and a drizzle moreolive oil, if desired.Croutons to serveFagiolini al pomodoroFRENCH BEANSWITH TOMATO SAUCEPREP TIME: 10 MINSCOOKING TIME: 35 MINSSERVES: 4-6This dish improves in flavour over time, so try andmake it the night before. Serve hot or cold.2 tbsp Filippo Berio Olive Oil1 onion,peeled and finely chopped4 garlic cloves,peeled and thinly sliced400g can Cirio Plum Tomatoes,chopped400g French beans, trimmed1. First make the tomato sauce. Heat the olive oil in alarge frying pan. Add the onion and garlic and continueto cook over a gentle heat for 10 minutes. Add thetomatoes and stir. Lower the heat and simmer for30 minutes until the sauce has reduced and thickened.Season with salt and pepper.2. While the sauce is simmering, cook the beans in a largepan of salted boiling water for 2-3 minutes or until tender.Drain and tip into the tomato sauce. Stir and serve witha drizzle of Filippo Berio Extra Virgin Olive Oil.67
PEPERONATAPeperonata can be served cold as part of an anti-pastior hot as an accompaniment to spicy sausages orgrilled meats. For a quick supper, fold into somespaghetti with fresh basil, some Parmesan cheeseand a drizzle of Filippo Berio Extra Virgin Olive Oil.PREP TIME: 10 MINS COOKING TIME: 25 MINS SERVES: 44 tbsp Filippo BerioOlive Oil2 red onions, peeledand thinly sliced2 garlic cloves, peeledand crushed2 bay leaves4 red peppers, coreremoved and thinlysliced2 yellow peppers, coreremoved and thinlysliced400g can CirioTomato Fillets1. Heat the olive oil in a large frying panover a medium heat. Add the onions,garlic and bay leaves and cook gently for5 minutes, stirring occasionally.2. Add the peppers to the pan and seasonwith salt and freshly ground black pepper.Add the tomatoes and cook uncoveredfor 20 minutes, stirring occasionally.Melanzane alla ParmigianaAUBERGINE, TOMATO& PARMESANBAKEThis classic dish originally comesfrom Sicily and traditionally includesaubergines. However, for a deliciousalternative, try replacing the auberginewith slices of fennel.PREP TIME: 20 MINS COOKING TIME: 1 HOUR 5 MINS2 tbsp Filippo Berio Olive Oil3 firm aubergines1 onion,peeled and finely chopped2 garlic cloves,peeled and finely crushed1 heaped teaspoon dried oregano2 x 400g cans CirioChopped Tomatoes1 tbsp red wine vinegar2 x 150g balls of mozzarella cheese40g dried breadcrumbs60g freshly grated Parmesan cheese8SERVES: 4-61. Pre-heat the oven to 190 C/375 F/Gas Mark 5. Slice theaubergines into 1cm thick slices. Rub with olive oil andset aside. Heat a griddle pan. When the pan is hot,griddle the aubergine for about 1 minute on each sideor until lightly charred.2. Meanwhile, make the tomato sauce. Heat the oil in alarge frying pan and add the onion, garlic and driedoregano. Cook for 10 minutes until the onion is softened.Add the tomatoes and red wine vinegar and simmer for15 minutes.3. Put two spoonfuls of the tomato sauce in the bottom ofan ovenproof dish. Cover with a layer of aubergine andthen mozzarella cheese. Repeat until you have 3-4 layersand end with a thin layer of tomato sauce. Sprinkle withbreadcrumbs and Parmesan cheese and drizzle olive oil.COOKS TIPSalting the aubergine for 20 minutesbefore cooking will extract thebitter juices. Wipe off the salt,rinse and pat dry.4. Bake in the oven for 30-40 minutes until golden. Servewith a crisp green salad and toasted ciabatta bread.9
BATCCOOKHSugo al pomodoroTHE BESTTOMATO SAUCEfriendlyPREP TIME: 10 MINS COOKING TIME: 15 MINS SERVES: 6If there is one dish, that you should keep in your freezer, it is a good tomato sauce.Endlessly versatile and the base for countless recipes, this sauce will last in thefreezer for up to 3 months.4 tbsp Filippo Berio Olive Oil2 large onions,peeled and finely chopped1 carrot, peeled and chopped2 celery sticks, finely chopped2 garlic cloves,peeled and finely chopped2 x 400g cans CirioChopped Tomatoes12 basil leaves, torn1. Heat the olive oil in a high-sidedfrying pan. Add the onion, celeryand carrot and fry gently for 10minutes until soft. Add the garlicand continue to cook for a further2 minutes.2. Add the tomatoes and simmer for15 minutes. Remove from theheat, stir in the fresh torn basil andseason with salt and black pepper.3. It can be served either as it is- chunky and rustic, or blended ifyou prefer a more refined, smoothsauce. Serve with freshly cookedspaghetti and Parmesan cheese.COOKS TIPAdd ½ tsp of chilli flakesfor a quick variation onan Arrabbiata sauce. Servewith penne and parsley.10SPAGHETTIThis classic store cupboard dish is famouslyknown as 'Tart's Spaghetti'. Invented by busyItalian prostitutes who would rustle up somethingquickly from their pantry to feed their clients.PUTTANESCAPREP TIME: 10 MINSCOOKING TIME: 30 MINSSERVES: 43 tbsp Filippo Berio Olive Oil400g can Cirio Chopped Tomatoes2 garlic cloves, peeled and crushed500g spaghetti10 anchovy fillets, drained and finely chopped 200g pitted black olives, roughly chopped½ tsp chilli flakes2 tbsp capers, rinsed and drained1. Heat the olive oil in a large, deep-sided frying pan, over amedium heat. Add the garlic, anchovies and chillies andcook gently for about 3-4 minutes. Use a wooden spoonto break up the anchovies.2. Add the tomatoes, olives and capers and simmer thesauce for about 15-20 minutes. Stir occasionally until it isslightly thickened.3. Meanwhile, cook the spaghetti in a large pan of boilingwater for about 10 minutes or according to packetinstructions. Drain the pasta, reserving 4 tbsp of thewater from the pasta pan. Return the pasta to the panwith the reserved pasta water and mix in the sauce.Serve immediately with chopped parsley, if desired.CANNELLONI & SPINACHWITH RICOTTAPREP TIME: 30 MINS COOKING TIME: 50 MINS SERVES: 4-6The crispy Parmesan topping deliciously complements the soft ricotta and spinach inside.For a meaty alternative, you could fill the cannelloni with a Classic Ragu (See page 19).18 cannelloni tubes1 x quantity of TomatoSauce (See opposite)1 x quantity of BéchamelSauce (See page 3)2 tbsp Parmesan cheeseFilling:500g cooked spinach300g ricotta2 tbsp Parmesan cheese1 egg, beaten1. Pre-heat the oven to 190 C/375 F/Gas Mark 5.Combine the filling ingredients. Season with salt andblack pepper and spoon or pipe the mixture into thecannelloni tubes. Place the tubes into a butteredbaking dish.2. Spoon over the tomato sauce and then the Béchamelsauce. Sprinkle over the remaining Parmesan cheeseand cook for 30-40 minutes until golden.11
Merluzzo al CartoccioITALIAN BAKED FISHWITH TOMATO SAUCECOOKS TIPIf you don’t have parchment paper,use foil instead. It’s easier to usealthough not so nice if you’re makingthis dish for a dinner party.PREP TIME: 15 MINS COOKING TIME: 15 MINS SERVES: 4'Al Cartoccio' means 'in paper'. This dish is incredibly quick and easy to prepare withall ingredients placed on a piece of parchment. This dish is traditionally served inItaly on Christmas Eve. You can use any firm white fish such as cod or haddock.2 tbsp Filippo BerioExtra Virgin Olive Oil400g can CirioCherry Tomatoes2 garlic cloves,peeled and thinly sliced1 tsp fresh thyme,finely chopped1 tbsp drained capers (optional)4 x slices of lemon4 x 200g pieces of codor haddock1. Heat the olive oil in a large frying pan and add the
Italian cuisine more than the tomato, and Cirio is the brand of choice for tomato fashionados. For further information on Francesco Cirio, the Range and the Group, visit www.cirio1856.com 2012 TV and PRESS Advertising campaign From Francesco Cirio, Authentically Italian since 1856. 5 PEELED PLUM TOMATOES Cirio selects only the ripest and juiciest tomatoes to guarantee the richest colour .
