Try our recipes, dolce vita!
Lasagne della Casa Classica
Classic homemade lasagna, just like from an Italian trattoria
Ingredients (4–6 servings):
250 g Pietro Bellini Lasagne pasta
500 g ground beef
1 onion - finely chopped
2 cloves of garlic - pressed
1 carrot - grated on a fine grater
2 tablespoons Extra Virgin Pietro Bellini olive oil
500 ml Pietro Bellini Tomato Sauce
400 ml béchamel sauce
200 g mozzarella - grated
50 g Parmesan cheese
Oregano, salt, pepper
Preparation:
Ragù: Sauté the onion in olive oil, add the garlic. Add the meat and sauté until crumbled. Add the carrots, pour in the sauce, and season. Simmer for 20–25 minutes; the longer, the better.
Assembly: Grease the pan. Layer: béchamel sauce → lasagne sheets → ragù → mozzarella. Repeat 3–4 times, until the pan is full.
Bake for 40 minutes at 180°C. After removing, leave for about 15 minutes.
The chef advises:
A few drops of red wine in the sauce will add the aroma of true Emilia-Romagna.
Lasagne Verde alla Mediterranea
Creamy vegetarian lasagna
Ingredients (4–6 servings):
250 g Pietro Bellini Lasagne pasta
1 zucchini (half-slices)
1 eggplant (1 cm cube)
2 handfuls of spinach
2 tablespoons Pietro Bellini olive oil
500 ml Pietro Bellini tomato sauce
3–4 dried Pietro Bellini tomatoes (small cubes)
50 ml white wine (optional)
250 g ricotta
150 g mozzarella (grated)
Salt, pepper, oregano
Preparation:
Sauté the eggplant in olive oil until golden brown. Add the zucchini and spinach.
Pour in the white wine and let it evaporate for 1 minute. Add the sauce and sun-dried tomatoes. Simmer for 10–15 minutes, seasoning.
Combine the ricotta with half of the mozzarella.
Grease the form and arrange the layers: sauce -> sheets -> ricotta.
Top with the sauce and the remaining mozzarella.
Bake for 40 minutes at 180°C, then remove and leave for 15 minutes.
The chef advises:
Adding a tablespoon of butter to the ricotta will make the lasagna exceptionally creamy and silky.
Gnocchi alla Carbonara
The most creamy, crispy and truly Italian gnocchi carbonara.
Ingredients (2 servings):
500 g Gnocchi Pietro Bellini
140 g pancetta, guanciale or bacon
2 egg yolks + 1 egg
50-80 g pecorino or parmesan cheese or Grana Padano
Freshly ground pepper
Preparation:
Fry the pancetta until crispy, leaving a little fat in the pan.
In a bowl, mix together the egg yolks, egg, cheese and plenty of pepper.
Cook the gnocchi, reserving a little of the cooking water.
Place the gnocchi in the pan with the pancetta, add a little water and remove from the heat.
Add the egg-cheese sauce and quickly whisk until smooth and creamy. Garnish with grated cheese.
The chef advises:
Don't heat the sauce over the heat—the viral secret is to stir it in a warm, but turned off, pan. This ensures a perfectly creamy carbonara.
Mini Gnocchi for Bambini
Mini gnocchi in a mild tomato sauce - for kids and adults alike
Ingredients (2–3 servings):
300 g Mini Gnocchi Pietro Bellini
250 ml Pietro Bellini Tomato Sauce
1 teaspoon Pietro Bellini olive oil
2 tablespoons of 30% cream (for a milder taste)
50 g mozzarella – small cubes or grated, or grated parmesan
Preparation:
Cook the mini gnocchi according to the instructions.
In a small saucepan or frying pan, heat the olive oil, add the tomato sauce, and after reducing the sauce, add the cream. This will create a delicate, creamy sauce, perfect for children.
Mix with mini gnocchi.
Add the mozzarella to melt slightly and bind the sauce.
The chef advises:
You can blend the sauce - a smooth consistency is what children prefer to eat.
You can add other favorite ingredients of your bambini :)
Gnocchi Rustici con Pancetta, Funghi e Pinoli
Rustic gnocchi with pancetta, mushrooms and toasted pine nuts
Ingredients (2 large servings):
500 g Gnocchi Pietro Bellini
180 g mushrooms – thinly sliced
90-100 g pancetta, guanciale or bacon - strips or cubes
1 clove of garlic – crushed
1 tablespoon of Pietro Bellini olive oil
1 tablespoon of butter
2 tablespoons of pine nuts - roasted until golden
A handful of parsley - finely chopped
Salt, freshly ground pepper
Preparation:
Fry the pancetta in a dry pan until crispy.
Add olive oil and butter, add mushrooms and fry for 5–7 minutes until they evaporate and begin to brown.
Add crushed garlic, remove it after 30 seconds (it will leave the aroma, without the sharpness).
Place the cooked gnocchi in the pan and mix thoroughly with the sauce.
Add toasted pine nuts and sprinkle with parsley.
Season with fresh pepper.
The chef advises:
Dry roasting pine nuts for 2–3 minutes, until lightly browned, brings out their unique, buttery aroma.
Gnocchi al Forno Eleganti con Besciamella e Pesto
Elegant gnocchi casserole with béchamel sauce, pesto and sun-dried tomatoes
Ingredients:
500 g Pietro Bellini gnocchi
300 ml béchamel sauce
100 ml of cream 18%
100 g mozzarella – torn pieces
3-4 dried Pietro Bellini tomatoes – finely diced
1 tablespoon of Pietro Bellini pesto
Salt, pepper, oregano, nutmeg
Preparation:
Toss the gnocchi with the béchamel sauce, pesto, sun-dried tomatoes, and cream. Transfer to a greased baking dish, sprinkle with mozzarella, and bake for 20–25 minutes.
The chef advises:
Thin slices of grilled zucchini add lightness and elegance. You can also add strips of Parma ham or sautéed salsiccia.
Try adding a layer of Bolognese sauce (see lasagna recipe).
