Recipes: Layers of sauce

Creamy Chicken and Pancetta Fusilli with a Garlic and Parsley Gratin (pictured above)

Serves 4

Preparation time: 30mins, cooking time: 20mins

Ingredients:
· 2 chicken breasts
· 1tbsp extra virgin olive oil
· 130g smoked pancetta cubes
· 455g fusilli pasta
· 360g Giovanni Rana's Parmigiano Reggiano sauce
· 1 clove garlic, finely chopped
· 2tbsp curly leaf parsley, finely chopped
· 3tbsp panko breadcrumbs
· Salt and pepper to season

Method:
1. Preheat the oven to 200°C. Place the chicken breasts onto a baking tray lined with foil, drizzle with olive oil and season with salt and pepper. Bake in the oven for 10-15mins until the juices run clear and the meat fibres have set. Slice into bite sized pieces and set aside.

2. In the meantime, cook the pancetta in a frying pan until the fat has melted and it is crispy and golden.

3. Cook the pasta according to packet instructions. Mix through Giovanni Rana's 'Parmigiano Reggiano Sauce' and the chicken and pancetta and pour into an oven proof dish.

4. Mix the panko breadcrumbs with the chopped garlic and parsley and sprinkle on top of the pasta.

5. Bake in the oven for approximately 20mins or until crisp and golden.

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New York Style Open Grilled Sandwich

Serves 4



Preparation time: 10mins, cooking time: 5 mins

Ingredients:
· 2 ciabatta rolls, cut in half lengthways
· 1tbsp extra virgin olive oil
· 180g Giovanni Rana's Parmigiano reggiano sauce
· 8 slices parma ham
· 30g fresh parmesan, shaved
· 70g rocket
· Salt and pepper to season

Method:
1. Preheat the grill to high.

2. Rub the cut side of the ciabatta with olive oil, season with salt and pepper and place onto a hot griddle pan until lightly toasted.

3. Spread 1tbsp of Giovanni Rana's 'Parmigiano Reggiano Sauce' on the griddled side of each ciabatta half followed by 2 slices of Parma ham and then topped with 1tbsp of 'Parmigiano Reggiano Sauce'.

4. Top with fresh parmesan shavings and a grind of pepper and place under the grill for 3-5mins until golden and bubbling.

5. Serve with rocket salad lightly dressed in olive oil.

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Frittata with Mascarpone, Pesto and Chestnut Mushrooms

Serves 4



Preparation time: 20mins, cooking time 5mins

Ingredients:
· 1tbsp extra virgin olive oil
· 1 banana shallot, finely chopped
· 1 garlic clove, crushed
· 250g chestnut mushrooms, roughly chopped
· 1tbsp fresh thyme, finely chopped
· 6 eggs, whisked
· 40g fresh parmesan, grated
· 100g mascarpone cream
· 140g Giovanni Rana's basil pesto

Method:
1. Preheat the grill to high.

2. Heat the olive oil in a large, oven-proof, non-stick frying pan and gently fry the shallot and garlic for approximately 6mins until soft.

3. Turn up the heat, add the mushrooms and cook until they have released their juices and are evenly browned on all sides. Stir through the thyme.

4. Mix the eggs and parmesan together and pour into the pan.

5. Using a teaspoon, add generous scoops of mascarpone and Giovanni Rana's Basil Pesto on top of the egg mixture.

6. Place under the grill for approximately 5mins until it is golden and the egg has set. Cut into quarters and serve with a crisp green salad.

Find out more on Giovanni Rana’s website, www.liveitalian.co.uk.