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Giovanni Rana’s newest pasta sauces… sans pasta

You guys will all know by now that mucking about in the kitchen is pretty much my favourite thing to do. So when I was invited to try the new range of Giovanni Rana sauces without using any pasta, I got excited.

I’ve had some serious fun in mucking about mode with the latest additions to Giovanni’s Simply Italian and Italian Indulgence ranges.

If you like the look of any of these recipes, you can grab a pot of the fresh pasta sauce I used from Asda, Iceland or Ocado. 

Tomato and Mascarpone Baked Eggs

Baked eggs are a favourite of mine as a breakfast food (bake with avocado and feta for the ultimate brekkie) but I thought they’d be most appropriate for this tomato and mascarpone sauce.

Baked Eggs

1 pot Tomato and Mascarpone Giovani Ranna sauce
100g feta
2 eggs
a little oil

Heat your oven to Gas 6/400F/200C and grease two large ramekins with a teenie bit of olive oil. Divide the tomato sauce between the ramekins and break the feta into chunks over the top. Crack an egg into each ramekin and bake in the oven for 15-20 minutes until the white is just set.

You can also add a little grated cheese on top before baking for a lovely crusty cheesy finish.

Carbonara Stuffed Mushrooms

Stuffed mushrooms are delicious and notoriously cheesy, so I thought they’d be lovely filled with carbonara sauce – they were! This is great served with potatoes and greens as pictured.

Carbonara Mushrooms

4 portabello mushrooms
4 spring onions, finely chopped
1 pot Giovanni Rana carbonara 

Heat the oven to Gas 6/200C. Prepare the mushrooms for baking by removing the stalks, placing on a baking tray and drizzling with a little oil. Bake for 10-12 minutes.

Meanwhile, mix together the carbonara sauce and chopped spring onions. Once the mushrooms have been baked first time round, divide the sauce between each mushroom and bake again for another 10 minutes or so.

Again, you can add a little grated cheese on top for extra cheesie goodness.

Roast Squash with Sage and Butter Sauce

Roasted butternut squash is heavenly as is, and goes hand in hand beautifully with sage.

Roast Squash and Sage and Butter Sauce

1 small butternut squash, peeled, deseeded and chopped
1 tsp salt
1 tbsp olive oil
1 pot Giovanni Rana butter and sage

Heat your oven to Gas 7. Get your squash into a roasting dish, scatter over the salt and drizzle over the olive oil. Whack it onto the top shelf of the oven and roast for about 40 minutes to get what’s pictured above or up to an hour or so if you like it crispy (which I usually prefer!). Times may vary as my oven seems to hate b-squash, so keep an eye on it.

About 5 minutes before the squash is done, heat your sage sauce up and serve either next to or all over it!

Tomato and Basil Spelt Mini-Pizzas

The recipe for these pizza bases is originally from Honestly Healthy, but I’ve taken it down a notch to make just 4 mini pizzas. They’re delicious!

Spelt Mini Pizzas

Bases: 1/4 tsp active dry yeast, 140g white spelt flour, 1/2 tsp salt
Toppings: 1 pot Giovanni Rana tomato and basil, 2 onions (caramelised), 150g goat cheese log (I use this one)

Follow the instructions to make the bases using this recipe.

Once you have 4 rolled out mini pizza bases, spread a quarter of the pasta sauce on each, followed by the onions and goats cheese (sliced). Top with a little parmesan if desired.

Bake for 10-15 minutes, rotating the baking trays in the oven every 5 minutes.

Pesto and Goats cheese ciabattas

This is a combo I’ve turned to many a time for a quick and filling lunch, and it’s delicious on a ciabatta. Serve as a sandwich or leave it open facing and stack the other ciabatta slice with tasty fresh tomatoes.

Pesto and goats cheese ciabatta

2 ciabattas
100g goats cheese
2 tbsps Giovanni Rana pesto

Lightly toast your ciabatta, spread with pesto, top with goats cheese and grill. Et voila.

If you want to keep up with the latest goings on at Giovanni Rana, check them out @giovannaranauk on Twitter, find them on Facebook or take a look at their website

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