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pentoleagnelliglobal

@pentoleagnelliglobal

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Risotto all'onda con funghi di Ferla (pleurotus eryngii) e dragoncello (estragone). #risotto #risottoallonda #risottoaifunghi #funghidiferla #cucinaitaliana
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BROCC N ROLL! SPAGHETTI ALLA CHITARRA, ALICI, BROCCOLI, PANGRATTATO - link to full recipe in my bio! Yes, there's Pecorino and Anchvocies together in this dish - cheese and fish works - disagree? Fight me over it - do you think cheese and fish works? @armatorecetara produces the most delightful anchovies I've ever had the pleasure of eating - they're in fact so good, my house is literally decorated in them. A massive thanks to my compare Adriano for supplying me with some. If you want to get your hands on some, get in touch with @nextgenfoods_au The combination is stunning. Many textures and flavours yet somehow very harmonious - easy to make, simple and quick - you need to try this please! Let me know what you'd like me to whip up next! Enjoy Ragazzi ♥️ from your amico, Riccardo Sugo xox #reliablesugo #nextgenfoods #armatorecetara #tagfooditalia #italianfoodporn
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PIZZA PRONTO - SWEET, SALTY, TANGY, SAVOURY AND EVERYTHING IN BETWEEN - ROMAN STYLE PIZZA, PRONTO POMODORO, PROSCIUTTO, STRACCIATELLA, CRISPY 'NDUJA BITS - link to full recipe in my bio! Today's reel is basically a line up of all my favourite producers. This pizza iss based on a sandwich I ate in Italy - it had prosciutto, 'nduja, stracciatella and Rocket - today's pizza swaps out the rocket for pronto pomodoro - agrodolce green tomatoes loaded with pasta pronto seasoning - a Collab from @its.olio and @mgb.pickleco @floridiacheese - brings the creaminess with stracciatella which of course I would seem legendary. @marinofinefoods 'nduja is the best I've ever tasted And to top it off, homemade preservative free prosciutto? What more could you possibly ask for?! If you're looking to delve into the world of making your own pizza, Roman style pizza al taglio truly is a great place to start as it only requires a tiny bit of work and the rest is all passive so be sure to try this one out for yourselves! Let me know what you would like me to whip up next! Enjoy Ragazzi ♥️ From your amico, Riccardo Sugo xox #itsolio #reliablesugo #marinofinefoods #pizzaaltaglio #floridiacheese
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PIZZA ALLA VENTRUJA - 1/2 VENTRICINA TERAMANA & 1/2 'NDUJA - link to full recipe in my bio! @marinofinefoods namely, Riccardo Marino AKA the King of Spendable Salami has exclusively given me the privilege of introducing you to a wonderful product of his - Ventricina Teramana. Ventricina Teramana - what is it? 'Nduja's Abruzzese and lesser known cousin - albeit quite different - Softer, more perfume than fire — sweet and hot peperone, garlic, a whisper of honey. But like 'nduja, it's freaking insanely delicious. Curious? Give the legends at @bruno1956official a call and they'll sort you out, along with the rest of the transcendental Marino Catalogue. Let me know what you'd like me to whip up next! Enjoy Ragazzi ♥️ from your amico, Riccardo Sugo xox #reliablesugo #marinofinefoods #ventricina #nduja #melbournefoodies
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SCUSA NOT SCUSA - PEPPERONI-ISH. PIZZA AL TAGLIO - link to full recipe in my bio! There is something truly special about a pepperoni pizza, I don't care what anyone says...not like I'm throwing pineapple on there 😉 The home-made salami from my long time Cumpari Nicola had this pepperoni (not pipi) salami kind of vibe so I just decided to roll with it by cooking the tomatoes and adding @floridiacheese gorgeous mozzarella and some provolone. @petraflouraustralia truly has some amazing flour and this Manitoba variety I used which is quite strong and great for those almost two day ferments handles the water quite well - thanks to @gulli_foods for the goodness. Please let me know what you would like me to whip up next! Enjoy Ragazzi, ♥️ from your amico, Riccardo Sugo xox #reliablesugo #pepperonipizza #melbournefoodies #pizzaaltaglio #pizzafattaincasa
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Un piatto fresco estivo Pasta zucchine e pomodorini una mangiata di pinoli #pasta #pastificiorey #pastificioreysandamiano #orto #prodottidellorto
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36 HOURS IN THE FRIDGE, WORTH EVERY SINGLE ONE OF THEM - PIZZA AL TAGLIO, PANCETTA, SMOKED SCAMORZA, ONION, HOT HONEY - link to full recipe PDF in my bio! Roman style pizza - my favourite, hands down. A cold and slow fermentation is key here and is actually really simple to do - trust the process. Smokey, sweet, spicy, salty - the most balanced pizza I think I've ever eaten. @marinofinefoods brings the goods as usual with their life changing pancetta and @thatsamorecheese smoked scamorza is truly complementary here. The caramelised onions bring a hint of sweetness and the chilli in @bippi.foods hot honey is absolutely the icing on top of the pizza. Enjoy ragazzi, and let me know what you'd like me to whip up next! ♥️ from your amico, Riccardo Sugo xox
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YOU'VE BEEN FINISHING YOUR SUGO WRONG! Most people drain it, pour the sauce over the top, stir it through — and it's fine - But fine isn't the goal, IS IT?! The move is mantecare. You pull the pasta a fraction early, straight into the sauce, and finish it there. Pasta water — cloudy, starchy, full of emulsifiers — goes in a splash at a time. You keep the momentum going. The sauce stops sitting on top and starts bonding to every strand. No tricks. Just restaurant quality, at home, every time. 🍝 Save this and try it out soon! Enjoy ragazzi, ♥️ from your amico, Riccardo Sugo xox #reliablesugo #pastawater #italianfood #cookingtips #mantecare
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THIS IS WHAT HAPPENS WHEN YOU REFUSE TO SIMPLY TEAR OPEN A BURRATA. SPAGHETTI ALLA CHITARRA, OVEN ROASTED POMODORINI, BUFFALO BURRATA, PARMESAN+BASIL CRUMB Drop "RECIPE" in the comments and I'll send it over. Shoutout to @nextgenfoods_au and @cilentospa.it for the beautiful buffalo burrata — creamy, delicious, perfect with blistered cherry tomatoes. Tell Adriano at NextGen I sent youse🤌 Let me know what you want me to cook next Ragazzi! Enjoy Ragazzi! ♥️ From your amico, Riccardough Sugo xox #reliablesugo #nextgenfoods #italianfood #pastalovers #melbournefood
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STOP BREAKING YOUR AGLIO E OLIO - Follow along to learn how! How does one achieve such greatness? MOLTO CREAMY = a Well Emulsified and Reliable Sugo (like when you go to a nice restaurant). This simple pasta (simple, not easy 😉), is by far one of my favourite and made using a myriad of techniques. The one I keep going back to involves cooking the pasta in the actual oil itself by adding ladlefuls of boiling water. This process releases the starch from the pasta into the water which is what helps to bind your sauce, emulsifying the water and oil which otherwise is physiologically impossible and gives you the chef's kiss! It is not super difficult or anything and you will see that with just a few ingredients, you can make yourself a super tasty and super simple Italian staple that will be Reliable every time and of course, make sure you use a delicious local EVO oil like @its.olio - it's basically the entire Sugo! Reach out with any questions amici and let me know what you'd like to to whip up next! ♥️ from your amico, Riccardo Sugo xox #reliablesugo #aglioeolio #itsolio #moltocreamy #tagfooditalia
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FRESH TAGLIATELLE, PROSCIUTTO, BUTTER, SAGE - link to full recipe in bio! So simple it hurts. 3 ingredients to the sugo (4 if you include the wonderful pasta water). Good quality products that shine. Grazie to @delbocia for the amazing unsalted butter and @southernmeat for the preservative free prosciutto and to myself for growing fresh sage in the garden. Fresh pasta is really not that difficult nor time consuming so I urge you to try it for yourselves and ask me if you need any help! Enjoy ragazzi, this one's a delight. Let me know what you'd like me to whip up next! #reliablesugo #delbociabutter #prosciuttocrudo #melbournefoodies #pastafrescafattaamano
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PAPPARDELLE OX-TAIL RAGÙ - PURE RAGOODNESS - comment "RECIPE" and I'll send it straight over to you! I'll tell you a tale about a ragù.... This dish was made reliable by @lamannamelbourne - my amazing amici from Essendon Fields which truly has an abundance of not only the good stuff but also everything else you could probably imagine! Why is ossobuco always deemed "il Capo dei Ragù"? Yeah I get it, a fair few people may think eating tails is weird but honestly, this is surprisingly delicious and a cheaper cut which in my opinion is much better in flavour. Pair it with some homemade Pappardelle and you've not only got yourself a ripper dish but you'll also be headed down the path to greatness because homemade pasta is the best and everyone can do it! Reach out and let me know what you'd like me to whip up next! Enjoy ragazzi, ♥️ from your amico, Riccardo Sugo xox #reliablesugo #lamannasupermarket #oxtail #pastafrescafattaamano #pappardelle
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