I've just blogged (here) about the fact that you can buy genuine PizzaExpress Passata in Waitrose now (and shared a picture of the mouse-faced pizzas we made !) but I thought you might also like to try out these recipes, created by Antonio Romani, Head Chef of PizzaExpress. He says you can use passata on pizza and pasta but also in soups, sauces, casseroles and even in Bloody Mary. Now, that sounds good ! As always, let me know if you try out any of these recipes and tell me how you get on.
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-COZZE ALLA ROMANA-
Created by Antonio Romani – Head Chef, PizzaExpress
Ingredients
1kg fresh mussels
40g sliced fresh chillies
60ml extra virgin oil
40g chopped garlic
400g PizzaExpress Passata
40g chopped fresh parsley
80ml dry white wine
Serves four
Method
Put the oil in a deep pan. Once the oil is hot, add the clean mussels and cover. As the mussels begin to open add the white wine, chopped garlic, fresh chillies and the Passata. Bring the contents to the boil and once the sauce thickens remove and serve on a deep plate, garnishing with parsley.
Suggestion
Serve this dish with a couple of slices of crunchy ciabatta bread.
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-SPAGHETTINI, POMODORINI, PINOLI AND ROCKET-
Created by Antonio Romani – Head Chef, PizzaExpress
Ingredients
400g thin spaghetti
400g Santos tomatoes chopped
160g rocket leaves
60g toasted pine nuts
40g garlic chopped
200g PizzaExpress Passata
60ml double cream (optional)
Salt and black pepper
Extra virgin oil
Serves four
Method
Season the chopped Santos tomatoes with oil, salt, pepper and the garlic; leave on the side to marinate. Cook the pasta in salted boiling water. In a large frying pan add the remaining oil and cook the seasoned chopped tomatoes for 2-3 minutes. Drain the cooked pasta and add it to the sauce, toss, add the Passata and carry on cooking for 30 seconds. Put the pasta into a pasta bowl, top with rocket and sprinkle over the toasted pine nuts.
Suggestion
If you prefer a milder sauce, add the cream together with the Passata and follow the same method.
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-GNOCCHETTINI ALLA SORRENTINA-
Created by Antonio Romani – Head Chef, PizzaExpress
Ingredients
800g Gnocchettini (most supermarkets will stock them)
400g PizzaExpress Passata pomodoro
300g mozzarella ball (cut into small pieces)
80g red onions diced
40g parmesan
40ml extra virgin oil
6 handfuls of fresh basil leaves
Salt and black pepper
Serves four
Method
Add the oil and onions to a pre-heated frying pan and cook until onions are translucent. Add the Passata and basil and simmer for approximately 10 minutes. Meanwhile cook the gnocchetti in salted boiling water and once they float, drain and add to the sauce together with the mozzarella. Toss lightly and once the mozzarella starts to melt place on a pasta plate.
Suggestion
Scatter the parmesan on top and add a good pinch of black pepper.
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looks tasty :)
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