Our dishes

Ingredients:

• 1 x 350 gr of La Torrente yellow cherry tomato fillets

• 320 gr of Half grooved paccheri pasta

• 1 kg of mussels without shells

• 4 medium size potatoes

• 1 clove of garlic

• ½ glass of White Wine

• 1 sprig of parsley

• Extra virgin olive oil, salt, pepper.

Directions
• Fry chopped garlic into a pan, add the potatoes into small pieces and blend it with wine. Add a little water until the potatoes are cooked.
• Into another pan, open the mussels, hull them and keep them in their liquid.
In the meantime, cook the pasta al dente, drain and stir in with potatoes, adding the mussels and the yellow tomato fillets.
• Garnishing the half paccheri with some parsley leaves and serve it.

Ingredients:

• 1 x 530 gr jar of La Torrente Principe Borghese cherry tomatoes

• 360 gr of Spaghetti

• 50 gr of olives

• 20 gr of capers

• 1 pinch of oregano

• 1 clove of garlic

• Extra virgin olive oil, parsley, basil, salt.

Directions
• Fry the garlic with oil into a pan, add olives, capers and, after a few minutes, a jar of cherry tomatoes and oregano. Keep on cooking for about 10 minutes

• In the meantime, cook the spaghetti in salted water, drain them al dente and stir well with the prepared sauce.

• Scatter chopped basil and parsley on the dish and serve.

Ingredients:

• 1 x 340 gr jar of La Torrente Marzanino

• 300 gr of canned chickpeas

• 4 sea bass fillets

• 2 tablespoons of brown sugar

• 1 clove of garlic

• Extra virgin olive oil, salt, rosemary.

Directions

• Lay parchment paper on a baking tray and put drained Marzanino cherry tomatoes on it. Scatter brown sugar on them and bake at 180 degrees for 15 minutes.
In the meantime, fry the garlic with oil, add a sprig of rosemary and let it cool. Remove the rosemary, add drained chickpeas, salt as required and whisk until you get a homogeneous mixture.

• Heat a non-stick pan and cook the sea bass fillets, 5 minutes on each side with a drizzle of extra virgin olive oil.

• Serve by pouring the chickpeas cream on the bottom and placing the sea bass fillet on top. Garnish with Marzanino cherry tomatoes and a few sprigs of rosemary.

Ingredients:

• 1 x 530g jar of La Torrente “Pacchetella” of Vesuvius Piennolo DOP cherry tomatoes

• 2 round aubergines

• 250 gr of Fiordilatte mozzarella

• 60 gr of grated Parmigiano Reggiano

• 1 clove of garlic

• Basil, extra virgin olive oil, salt.

Directions

• Wash the aubergines, cut them into slices at least 1 cm thick, grill them on a hot plate and keep them aside.

• Fry garlic and basil with oil into a pan. As soon as they have browned, remove them, add the tomato, salt and cook for a few minutes.

• Put parchment paper on the pan, lay a first slice of aubergine, add salt, cover with a spoonful of sauce and a slice of mozzarella and close with a second slice of eggplant. Continue in the same way, alternating the ingredients until you create three layers and stop with a last layer of tomato sauce.

Ingredients:

• 1 340 gr jar of La Torrente Corbarino cherry tomatoes

• 360 gr of Caserecce pasta

• 300 gr of swordfish

• 1 clove of garlic

• Extra virgin olive oil, parsley or basil, salt, pepper.

Directions

• Fry the garlic clove with the oil into a pan. Add diced aubergines and cook for at least 5 minutes.

• When they are golden brown, add diced swordfish and Corbarino cherry tomatoes. Cook over high heat for 5 minutes.

• In the meantime, cook caserecce pasta al dente, drain and add them to the previously prepared sauce, stirring well to give flavour. Add basil or chopped parsley according to your tastes.

Ingredients:

• 2 x 330 gr jars of La Torrente organic datterini cherry tomatoes

• 600 gr. of little octopus

• 2 tablespoons of black olives

• 1 tablespoon of capers

• 1/2 glass of white wine

• 8 slices of bread

• 1 clove of garlic

• extra virgin olive oil

• parsley

• salt

Directions

• Fry the garlic with oil into a saucepan, add the olives, capers and the previously cleaned octopus, browning and blending everything with white wine.

• Add datterini cherry tomatoes and chilli pepper. Cook on a low heat for about 40 minutes.

• In the meantime, toast the slices of bread in the oven, 180 degrees for about 7/8 minutes will be fine.

• Serve the octopus in the soup plates garnished with the slices of toasted bread.

Ingredients:

• 1 x 350 gr of La Torrente Principe Borghese yellow cherry tomatoes

• 800 gr of potato gnocchi

• 200 gr of friggitelli peppers

• 6 slices of bread

• 4 anchovy fillets in oil

• 1 clove of garlic

• Extra virgin olive oil, salt.

Directions

• Fry the chopped garlic in the oil into a pan, add sliced peppers and cook for five minutes. Add the Principe Borghese yellow cherry tomatoes and keep on cooking for five minutes.

• Melt the anchovies into another non-stick pan with a spoon of oil and add the previously blended crusty bread. Once roasted well, let it cool and keep it aside.

• Cook the gnocchi into salted water, drain and pass it into the pan with pepper and yellow cherry tomatoes sauce. In the end, scatter the toasted bread on the dish.

Ingredients:

• 1 x 435g bottle of La Torrente datterini puree

• 320 gr of paccheri

• 200 gr of buffalo mozzarella strips

• Extra virgin olive oil, basil, salt.

Directions

• Fry the onion in the oil into a pan, add datterini puree, salt as required and cook for about ten minutes.

In the meantime, cook the paccheri in plenty of salted water, drain when al dente and stir in the pan with the sauce.

• Garnish with buffalo mozzarella strips and some basil leaves.

Ingredients:

• 1 x 340 g jar La Torrente yellow cherry tomato fillets

• 360 g of spaghettoni

• 2 cloves of garlic

• 12 anchovy fillets

• chili pepper

• parsley

• extra virgin olive oil

• salt

Directions

• Fry the minced garlic with oil into a pan. Add anchovies and chilli pepper. Add yellow cherry tomatoes fillets and cook for a couple of minutes.

• In the meantime, cook the spaghetti into salted water, drain it al dente and add the sauce on high heat. If necessary, add a little bit of cooking water if necessary.

• Serve garnished with a few parsley leaves.

Useful advice

To make the dish tastier, make a mince of stale bread and parsley, toast it into a pan with a little oil and distribute it on the spaghetti like cheese.