Giovanna's Shellfish Orecchiette

This is a traditional Mediterranean recipe from Puglia. The strong flavour of this thin pasta with the tender and floury chickpeas is perfect with mussels.


  •  500gr of Orecchiette Tarall`oro

  • 2 jars of Flott cozze naturali (mussels)

  • 8-10 fresh Datterini tomatoes

  • 300 g Granoro chickpeas

  • A bunch of fresh parsley - rinsed and finely cut

  • 1 garlic clove

  • A pinch of Borghini salt

  • Freshly ground Borghini pepper

  • 6 tablespoons Pratolino extra virgin olive oil


In a large wok-like pan, sauté 4 tbsp of oil, the whole clove of garlic, tomatoes and half of the parsley for around 5 minutes, until the mixture becomes soft but not brown. Add the chickpeas and toss with a wooden spoon. Let the mixture cook for around 5 minutes at medium heat and then remove the garlic. Add the mussels with the liquid to the pan.

Fill a big pot with water and bring it to a boil. When it is boiling, add salt and drop in the orecchiette. Stir the pasta and cook it for a few minutes, until they are “al dente”. Drain the pasta, and place it into the sauce pan. Let cook for a few minutes while tossing with a spoon. Finish with parsley, pepper and enjoy!

Gianluca's Crostata with Jam


  • 300g Caputo red flour

  • 150g Geber sugar

  • 100g cold butter

  • 1 egg

  • 1 egg yolk

  • 1 small spoon of Lievti pane degli angeli

  • 1 pinch of salt

  • 1 jar of Santa Rosa Jam


Heat the oven to 180C. Put a rack in the middle.

Combine the butter and sugar in a bowl of a mixer fitted with a paddle attachment. Beat on medium speed until very light and fluffy - about 3 minutes. Add 1 egg, 1 egg yolk, Paneangeli baking powder and salt. Mix until smooth. Scrape down the bowl, add the flour and mix on low speed until the dough comes together.

Remove 1/2 cup of the dough and using lightly floured fingertips, press it to a 1/2- to 1/4-inch thick flat circle on a small plate. Cover with plastic wrap and place in the freezer. Press the remaining dough (with lightly floured fingertips) evenly into the bottom of a 10-inch springform pan. Spread the jam over the dough, leaving a 1-inch border. Remove the remaining dough from the freezer and crumble it evenly over the jam.

Bake until light golden brown - about 50 minutes. Allow to cool to room temperature before removing the pan sides. With a sharp knife, cut the crostata into 12 wedges and serve.

Plough Way Deli Top Tip

You can use whatever jam or marmalade you prefer in this recipe or even a special chocolate spread assuming it can support the high temperature. If you want it to look even prettier (like in the picture), cut the cup of dough into long strips and arrange over the tart for a pretty lattice effect.

The crostata is perfect as a quick and easy dessert or as a delicious accompaniment to a hot cup of tea or coffee.

Spaghetti alle vongole


(serves 2 people)

  • 175gr of Rummo spaghetti alla chitarra

  • 2 x 130gr Marinsieme natural clams (or 2x sugo alle vongole Bella Parma)

  • A dash of white wine

  • 1 finely crushed garlic clove

  • A handful of fresh parsley


Start by cooking the pasta. Fill a large pan to three-quarters full with water. Add a pinch of salt and bring to the boil. When the water starts to boil, submerge the spaghetti carefully into the water. Simmer uncovered for about 12 mins (or follow the instructions on the pack).

Meanwhile, to make the sauce, tip the clam sauce into a small pan and pour in a dash of wine, then add the garlic. Simmer the sauce for a few minutes while you coarsely chop the parsley. Stir the parsley into the sauce and grind in a good amount of black pepper.

Drain the spaghetti and tip into a warmed bowl. Pour in the sauce and toss well. Serve immediately. You can also add some grated parmesan for extra richness.

Fiorella's Favourite 3 Cheese Cannelloni


(6 - 8 servings)

  • 225g Granoro cannelloni pasta - OUR SPECIAL OFFER IN THE DELI THIS WEEK!!

  • 450g Granarolo ricotta cheese

  • 175g grated Sori mozzarella

  • 175g grated Biraghi Gorgonzola

  • 2 tbsp Chef besciamella sauce

  • 40g seasoned, dried breadcrumbs

  • 4 tbsp chopped fresh parsley

  • 250g Mutti passata sauce

  • Borghini salt and pepper to taste


Preheat oven to 180C / Gas mark 4

In a large bowl combine 115g of the mozzarella, all of the ricotta, the gorgonzola, besciamella sauce, breadcrumbs, parsley and salt and pepper. Mix well.

Take a 23x33cm (or similar sized baking dish) and spray the dish with oil. Cover the bottom with a thin film of passata sauce. Fill each cannelloni tube with the cheese mixture and place carefully into the dish. When you have put them all into the dish, cover with the remaining passata. Sprinkle the remaining mozzarella on top.

Bake in the preheated oven for 40 minutes and serve.


Giovanna's Favourite Torta Foresta Nera


  • 265g Caputo plain flour

  • 400g Geber caster sugar

  • 65g Geber unsweetened cocoa powder

  • 1 1/2 teaspoons Pan Degli Angeli baking powder

  • 3/4 teaspoon Geber bicarbonate of soda

  • 3/4 teaspoon Sale di Sicialia salt

  • 3 Legbar eggs

  • 240ml Whole Milk milk

  • 120ml oil

  • 1 tablespoon vanilla extract

For the filling

  • 3 (425g) tins Fabbri black cherries in syrup

  • 200g Geber caster sugar

  • 4 tablespoons Spadoni cornflour

  • 1 teaspoon vanilla extract

  • 750ml Halta Panna Vegetale whipping cream

  • 5 tablespoons icing sugar


Preheat the oven to 180 C / Gas 4. Grease and flour two 23cm (9 in) round cake tins and cover the bottom with baking parchment.

In a large bowl, combine the flour, sugar, cocoa, baking powder, bicarb and salt. Add eggs, milk, oil and vanilla extract and beat until well blended. Pour the cake mixture into the prepared tins. Bake for 35 minutes, or until a skewer inserted into centre comes out clean. Cool in tins on wire racks for 10 minutes. Gently loosen edges and to lift out the cake and put on the wire rack to cool completely.

To make the cherry filling, drain the cherries but make sure you reserve 125ml of the syrup. Combine the syrup, cherries, sugar and cornflour in a 2 litre saucepan. Cook over low heat until it thickens. Stir constantly. When it has thickened, stir in 1 teaspoon vanilla extract. Cool the cherry mixture.

To make the icing, combine whipping cream and icing sugar in a chilled bowl. Beat with an electric mixer at high speed until stiff peaks form.

With a long serrated knife, split each cooled cake layer horizontally in half. Break one split layer apart into crumbs and set aside. Reserve 1/4 of the whipped cream icing for decorating. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands.

To assemble, place one cake layer on a cake plate. Spread with whipped cream icing, and top with 1/3 of the cherry topping. Top with second cake layer and repeat layers of whipped cream icing and cherry topping. Top with third cake layer and ice the side of cake. Pat reserved crumbs onto icing on side of cake. Spoon reserved icing into pastry bag fitted with star tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake and serve.


If you love chocolate, you can buy some delicious dark chocolate in the deli, and cover the sides in grated chocolate instead of cake crumbs. This will make the cake extra luxurious for a special occasion.

Marianna's Favourite Spaghetti with tuna and capers


(serves 4)

  • 1 tablespoon Pratolino olive oil

  • 1 onion, chopped

  • 2 cloves crushed garlic

  • 1 tablespoon Italcarciofi capers

  • 1 (400g) tin La Fiammante chopped tomatoes

  • 1 tablespoon Sunita lemon juice

  • a handful chopped fresh parsley

  • 1/4 teaspoon dried Amato crushed chillies

  • 2 (185g) tins Rio Mare tuna in olive oil

  • 1 (500g) pack Rummo spaghetti or lingu


In a large frying pan, heat the oil over low heat. Add onion and garlic; cook and stir until onion is tender. Stir in capers, tomatoes, lemon juice and parsley. Season with crushed chillies to taste. Simmer gently for 3 minutes to thicken sauce. Stir in tuna and heat through.

While sauce is cooking, add the pasta to a large pot of rapidly boiling water and cook until just tender. Drain well. Toss pasta with sauce, and serve.


If you enjoy black olives, a few black olives roughly chopped and tossed in will add some texture and lift this dish to another level.

Luigi's favourite Baba Rustico


  • 750g Caputo Classica flour

  • 9 Legbar eggs

  • 1 ½ cup of milk

  • 3 fresh yeast

  • 1 teaspoon of Sicilia fine salt

  • 1 teaspoon of Geber sugar

  • 200g of parmesan cheese

  • 450g of cured mixed meat

  • 200g of Italian butter


Melt the butter (either in a saucepan or in the microwave) and set aside. Chop up all the ingredients for the filling and set aside. Warm up the milk slightly (not hot, just lukewarm). Pour in a bowl, add the yeast and the sugar, mix well with a fork and let it rest for about 10 minutes, or until the mixture gets bubbly and doubles in size. In a separate bowl, whisk the eggs and the salt together. In a large bowl add the flour and create a well in the middle. Add in the yeast mixture and mix it into the flour with a fork until you get sticky texture. Now add the butter and the egg mixture and mix it all together . When it starts to get hard to mix, start working the mixture with your hands. The mixture is going to be a bit sticky, but it is meant to be! When you obtain a sticky and smooth dough, add in the cheese and chopped meats. Make sure they are well incorporated into the dough. Work the dough for 5 to 10 minutes then make in into a ball shape, put back in the bowl and cover with a tea towel.

The dough will need to rest for at least 2 hours, until it is nearly (but not quite) doubled in size. While waiting, line a ring cake tin of 27cm diameter by evenly spreading a layer of butter on all internal surfaces and adding 2 tablespoons of flour, distributing it evenly across all surfaces by shaking the tin. Get rid of any excess flour that hasn’t stuck to the tin.

When the dough has completed its first stage of proofing, move it to the lined tin. I just place it on top of the tin and let the ring create a hole in the dough. Then make sure the dough is evenly placed in the tin by moving it around as required. Cover with a tea towel again and let rest for an extra hour, or until the dough has nearly reached the top edge of the tin. Meanwhile, preheat the oven to 200˚C (180˚C fan oven). When the dough is ready, place the tin on the middle shelf in the oven for 45 minutes, or until a skewer inserted in the the baba will come out dry and the surface is well browned.

Plough Way Deli Top Tip

When proofing the dough, we like to wrap it up like a baby with several tea towels to make sure no air gets through and the dough is left to rest in complete peace.