Italian Recipes Choose from a starter, a main course and a dessert
Pancetta, mushroom and bean soup
2 tablespoons olive oil 100 g (3-1/2) cubed pancetta 1 onion, finely chopped 2 garlic cloves, crushed 100 g button mushrooms, sliced 275 g cooked soya beans 3 tablespoons sun - dried tomato paste 900 ml chicken stock 1 tablespoon chopped flat leaf parsley, plus extra to garnish Salt and pepper Alpro soya plain yogurt alternative, to serve
Heat oil in a large pan and fry the pancetta for 3 minutes, until lightly browned. Add the onion to the pan and fry gently for 5 minutes. Add the garlic and mushrooms and continue to fry for a further minute. Tip the soya beans into the pan with the sun dried tomato paste, stock and herbs. Bring to a boil. Reduce heat, cover the pan and simmer the soup gently for 20 minutes. Check seasoning and ladle into soup bowls. Serve topped with swirls of yogurt and parsley
Cheese and leek risotto
450 ml Alpro soya milk alternative 450 ml vegetable or chicken stock 2 medium leeks 50 g butter 300 g Arborio rice 2 garlic cloves, sliced 150 ml white wine 125 g blue-veined cheese Salt and pepper
Put the soya milk and stock in a medium pan and heat the liquid through gently. Trim the leeks, cut into quarters lengthways, then chop the lengths into thin slices. Melt half of the butter in a large pan and sautĂŠ the leeks gently for 5 minutes, until they are softened. Add the rice and garlic and cook the risotto for a further minute, stirring constantly. Pour in the wine and let the mixture bubble, until the wine has almost totally evaporated. Stir the warmed soya milk mixture into the rice. Cover the pan and simmer the risotto gently for 10-15 minutes, stirring occasionally until the rice is tender and creamy. Crumble the cheese into the risotto and dot it with the remaining butter. Stir this in gently, season with a little salt and pepper and serve immediately.
Raspberry tofu br没l茅e
350g approx fresh raspberries 1 tub (500g) Alpro soya plain yogurt alternative 250g tofu, roughly chopped 75g icing sugar, sieved 1 tsp best quality vanilla essence 4 tbsp approx sugar for caramel
Place raspberries in the bottom of a medium sized ovenproof dish. Place remaining ingredients into a food processor or liquidiser and process briefly until smooth. Pour custard onto the raspberries. Cover and chill until required. Just before serving sprinkle with the sugar to evenly cover. Place under a pre-heated hot grill and cook briefly until the sugar is bubbling. Serve immediately.