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PASTIFICIO OSSOLANO SRLS
Via dei Monti, 11
28854 Malesco (VB) Italy
SALES:
+39 347 0096511
pastificio.ossolano@gmail.com
PRODUCTION/ORDERS:
tel./fax: +39 0324 929911
info@pastificioossolano.it
VAT number: IT02466120033
Our recipes
The Chef suggests...
Aubergine Cappellacci with pesto and tomato
Main ingredient: Aubergine Cappellacci
Cook the Cappellacci in a large pot of salted boiling water for about 5 minutes. In the meantime brown some diced tomato (without peel and seeds) in olive oil, add a teaspoon of pesto alla Genovese, a bit of water from the pot, add salt and pepper and a knob of butter to make the sauce thicker. Dry the Cappellacci and stir-fry them with the sauce. Place them on a serving plate with some grated Parmesan cheese.
Cappellacci with speck and cream
Main ingredient: Mushroom Cappellacci (stuffed pasta)
In a pan brown some sliced bacon with butter, add cream and cook for a couple of minutes, if it is too dense add some water from the pot. Cook the Cappellacci in a large pot of salted boiling water for about 5 minutes, dry them and stir-fry them with the sauce.
Nettle dumplings with sage and tomato
Main ingredient: Nettle dumplings
Cook the dumplings in a large pot of salted boiling water for about 3 minutes. In the main time cook some butter with sage in a pan, add some diced tomato (without peel and seeds), a bit of water from the pot, salt and pepper. Dry the dumplings, stir-fry them with the sauce. In the serving plate spread them with some chipped Alps cheese.
Cheese Ossola dumplings
Main ingredient: Ossola dumplings with chestnut and pumpkin flour
Dice some Alps’ cheese and make it melt in a pan with some milk, a piece of stock cube, or even better, some stock, cook the dumplings in a large pot of salted boiling water for about 3 minutes. Dry them with a skimmer and stir-fry them with the sauce.
Mushroom walser dumplings
Main ingredient: Walser dumplings with smoked bacon
In a pan brown some sliced mushrooms, add some cream, a spoon of tomato sauce and cook for a couple of minutes, cook the dumplings in a large pot of salted boiling water for about 3 minutes, dry them using a skimmer and stir-fry them with the sauce.
Mushroom Lunette
Main ingredient: Ham and smoked scamorza cheese Lunette (stuffed pasta)
Brown some sliced onion and butter in a pan, add some sliced mushrooms, salt and pepper, some white wine, cook till the wine has evaporated and add some cream (if you like it you can add some tomato sauce) and cook it for a couple of minutes. Cook the Lunette in a large pot of salted boiling water for about 5 minutes, dry them and stir-fry them with the sauce.
Homemade Panzerotti with potatoes and tomato
Main ingredient: Speck and radicchio homemade Panzerotti (stuffed pasta)
Brown some chopped shallot, add some diced potatoes, cook for a while and add some smashed tomato, add some stock and butter to make the sauce thicker. Cook the Panzerotti in a large pot of salted boiling water for about 5 minutes, dry them and stir-fry them with the sauce. Serve them with some Parmesan cheese.
Ravioli with asparagus and pesto
Main ingredient: Asparagus Ravioli
Cook the Ravioli in a large pot of salted boiling water for about 5 minutes. In the meantime brown some diced tomato (without peel and seeds) in olive oil, add a teaspoon of pesto alla Genovese, a bit of water from the pot, add salt and pepper and a knob of butter to make the sauce thicker. Dry theRavioli and stir-fry them with the sauce. Place them on a serving plate with some grated Parmesan cheese.
Artichokes Tortelloni with tomato and pesto
Main ingredient: Artichokes Tortelloni
Cook the Tortelloni in a large pot of salted boiling water for about 5 minutes. In the meantime brown some diced tomato (without peel and seeds) in olive oil, add a teaspoon of pesto alla Genovese, a bit of water from the pot, add salt and pepper and a knob of butter to make the sauce thicker. Dry the Tortelloni and stir-fry them with the sauce. Place them on a serving plate with some grated Parmesan cheese.
Vegetarian Tortelloni with tomato and gorgonzola cheese
Main ingredient: Vegetarian Tortelloni
In a pan put some cream, some tomato sauce and some gorgonzola cheese and cook the ingredients to the boiling point to allow the cheese to melt, add a piece of stock cube. Cook the Tortelloni in a large pot with salted boiling water for about 5 minutes, dry them and stir-fry them with the sauce.
Ossola Tortelloni with walnut sauce
Main ingredient: Ossola Tortelloni with ricotta and mascarpone cheese
Mix the walnut sauce with some cream in a pan and cook it for a while, if it is too dense add some water from the pot. Cook the Tortelloni in a large pot of salted boiling water for about 5 minutes, dry them and stir-fry them with the sauce.
Vigezzo Tortelloni with butter and sage
Main ingredient: Vigezzo Tortelloni with Vigezzo ham and mushrooms
Cook the Tortelloni in a large pot of salted boiling water for about 5 minutes. In the meantime melt some butter in a pan with some sage and add some water from the pot, dry the Tortelloni and stir-fry them with the sauce. Serve with some Parmesan cheese.
Tortelloni with pumpkin and sausages
Main ingredient: Pumpkin Tortelloni
In a pan, brown some minced onion in olive oil, add some diced sausages without skin and cook it for a minute, add some tomato sauce, salt and pepper. Cook for a while. Cook the Tortelloni in a large pot of salted boiling water for about 5 minutes, dry them and stir-fry them with the sauce. Serve with some grated Parmesan cheese.
