Classic Italian Dishes with a Modern Twist

Everybody loves pasta.

After a while though, the family favourites – Bolognese, carbonara, lasagne, feel tired and the recipes overused. To keep from getting bored, there are many spins you can put on the classics to keep them feeling new whilst still cooking something that is a guaranteed win with all the family.

Have a look at the following updated classics, which we love to cook. We often get asked for the recipes for this starter and main, so it’s about time we popped them on the blog!

To Start…

Anchovy Bruschetta – (serves 2)


Cherry Tomato Sauce– 3 tablespoons

Anchovy Fillets– 8 fillets

Sundried Tomatoes– 10 pieces

Extra Virgin Olive Oil– 2 tablespoons

Baguette Bread (1 stick, cut into thick slices)

Buffalo Mozzarella(cut into slices) – 300 grams

Fresh Basil Leaves – handful

Dried Chilli Flakes – 1 teaspoon

Salt and Pepper – to season


Heat the grill to 180 degrees.

Place baguette slices onto baking trays lined with baking paper, drizzle generously with olive oil and place in the oven until golden brown.

Put Cherry Tomato Sauce, Anchovy Fillets and Sundried Tomatoes in the blender and whizz until well combined.

Spread a generous amount of the sauce you have made onto each toasted baguette piece, top with a slice of buffalo mozzarella and drizzle generously with olive oil.

Garnish with fresh basil leaves, dried chilli flakes and a salt and pepper to taste. Eat whilst still warm!



The Main Meal…

Creamy Truffle Tagliatelle (serves 2)


Extra Virgin Olive Oil– 2 tablespoon

Pancetta– 80 grams

Baby Portobello Mushrooms – 5, sliced

Truffle Tagliatelle– 200g

Double Cream – 80ml

Grated Parmesan Cheese– as much or little as you like

Salt & Ground Black Pepper – to season

Cook the Truffle Tagliatelle according to packet instructions, drain, keeping the water and set aside.

Add the Pancetta to a pan containing olive oil and brown on medium heat. Add Mushrooms and cook for a further 5 minutes until soft. Once cooked, set the Pancetta and Mushrooms to one side.

To the pan you used to cook the Mushrooms and Pancetta, add the Double Cream, Grated Parmesan Cheese and hot pasta. If needed add some of the water from the boiled pasta to the pan in order to loosen the sauce and achieve a silky consistency.

Season with salt and plenty of freshly ground black pepper, and serve piping hot.



To Finish…

Why not indulge in some of our chocolatey Aragostine or Hazelnut Chocolate Cream Cannoli for dessert, which go perfectly with a digestif of Limoncello.

We hope you love these recipes as much as we do – we would love to see photos of the dishes you make, so please share them with us by tagging us on Instagram @difortis!


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