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Welcome to the kitchen, you've bought the best pasta, olive oils and wine that money can buy and here you'll find some recipes, tried and tested by the Dalton family. Some classics with a twist and hopefully something new!




Serves 6
a knob of butter

75 ml dry white wine (optional)

2 shallots diced

1 small pumpkin or butternut squash peeled & diced
 1 rind of grated unwaxed lemon 

1 pinch saffron strands

1 teaspoon turmeric (optional)

Salt & ground black pepper 
450 grams Risocossa arborio rice
2 tablespoons Colavita olive oil
 1.5 litre hot stock vegetable or chicken
Pared  Parmesan cheese

Pinch of Paprika (Hungarian if you can get it, it has a great colour & taste )

Pumpkin Risotto


First and most importantly, assemble your ingredients & utensils, speeds the whole process.

Dice  shallots & pumpkin, weigh Riscossa arborio rice, have your salt & pepper grinder ready,a soup ladle to add the hot stock (vegetable or chicken) to the risotto, olive oil and butter.


So, place the saucepan on hob at medium heat, add knob of butter & a tablespoon of olive oil, cook for approx 1 minute, add diced shallot & pumpkin, stir with a wooden or plastic spoon and cook for 3 minutes approx.


  Add 1 rind of grateed unwaxed lemon, 1 pinch of saffron strands, 1 teaspoon of tumeric Then add arborio rice & a pinch of salt. again stirring often to ensure all the rice grains are coated. At this stage you can add approx 75 ml dry white wine if you wish, it's optional, some think it gives the risotto a better flavour.


The next addition is not optional,  we start to add the hot stock. It is easier I find to add the stock ladle by ladle, start with ladle full of hot stock & watch as it is almost absorbed by the rice mixture, you can see the transformation right in front of you, you can also smell the ultimate in comfort food starting to take shape. 


Add another ladle of hot stock, continue to stir & cook for another 10 minutes. At this stage taste a spoonful of rice,  if it tastes & looks cooked then add parmesan cheese freshly peeled with a vegetable peeler, nice thin strips. 


Add freshly ground black pepper to taste, also some like a gloopy type texture to their risotto, if so, add a little more stock& a knob of butter, cover with a lid & get those bowls & people ready.


 Risotto time!


340g lean minced beef
1  can Riscossa Cherry Tomatoes

1 Bottle Riscossa Passata Sauce

1/2 cup chopped onion
2 cloves garlic, crushed
1/2 cup water (warm)
A pinch of sugar to bring out sweetness in tomatoes
A few basil leaves

1 teaspoon chilli powder

1 teaspoon turmeric

Salt &ground black pepper as you like it
Chopped fresh parsley
Risocossa lasagna sheets
Colavita olivge oil
Mozzarella cheese, sliced or grated
Grated Parmesan cheese

Pinch of Paprika (Hungarian if you can get it, it has a great colour & taste )



Heat a big frying pan on hob/ cooker ring, toss dry spices on pan, do not walk away under any circumstances! because the spices will burn, turn black & you will have to start all over again which is never good.  When the spices smell good, add the chopped onion & garlic; again don't stray too far from the pan. After a 3/4 minute cooking time; add the minced meat & stir to make sure the meat is brown all over & mixed well with the spices, garlic & onions. Add the passata, tinned tomatoes, ground black pepper & salt, then cook at high heat for 5/10 minutes, stirring from time to time.

Reduce the heat, cover with a lid & let it simmer for 1 or 2 hours depending on time constraints (it tastes better the longer it cooks). Remove the lid from time to time and check if you need to add warm water. Towards the end of the cooking time add the basil & parsley, taste to see how it is, add more salt & pepper if needed.



Get a lasagna dish and spoon meat sauce into dish, cover with lasagna sheet,

add mozzarella cheese, then another layer of meat sauce followed by another lasagna sheet, continue on until final layer of mozarella, place grated parmesan on top of final mozarella layer, grind black pepper & sprinkle paprika on top for splash of colour, cover with foil, put oil on foil to avoid sticking.

Cook for 25 minutes in a hot oven, then remove the foil & cook for a further 25 minutes, remove from the oven, let it cool for 10 minutes, serve with a green salad.

Pistachio Tagliatelle Verdi


Boil and add salt to water in a big pot, then add the pasta. 

We'll make the sauce in the time it takes to cook the Tagliatelle!


Rinse pistachio nuts with cold water and towel dry to remove excess salt. In a small pot, sauté the pistachios for a few minutes with 1 tablespoon of the melted butter. Put the pistacios in a food mincer and blend, then add the rest of the melted butter, oil, salt and lemon juice; then finish the blending.


Put everything back in the pan and turn the heat to low. Add the warmed heavy cream and Parmesan cheese. Cook your pasta al dente and drain, reserving 1/2 cup of pasta water. Immediately add the drained pasta to the hot sauce pan and toss. Add a couple spoonfuls of pasta water to moisten the sauce as needed.


Buon Appetito!





1 pack of Colavita Tagliatelle Verdi

3/4 cup shelled pistachio nuts

5 tablespoons melted butter

Parmesan cheese

2 tablespoons Colavita Extra Virgin Olive Oil

1 tablespoon salt

1  carton cream, warmed or a mix of creme fraiche & natural yogurt mixed and heated

Squeeze of a lemon



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