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3rd February 2012

Phil Vickery does English cooking brilliantly and his puddings are perfectly supreme - a combination which places him as one of Britain's favourite chefs. We spent some fun days with him in Italy recently, where he fell in love with this traditional recipe for rabbit in olive oil.

Pasta in the light of the Sun - top Irish food blogger creates Sacla' sunshine!

24th January 2012

Sheila Kiely, a beautiful Mother of six and influential Irish food blogger has created a new recipe for Sacla’ – Pasta all luce del sole – Pasta in the light of the sun.
She says “This is an original recipe and one of those dishes that when I tasted it thought – you know what? I might be kind of good at this cooking lark!” We think she is more than good and know you will love it too.
Check out Sheila’s blog at www.gimmetherecipe.com and enjoy this delicious dish for yourself:

Pasta alla luce del sole – serves 4
You will need:
1 tbsp olive oil
6 rashers of bacon
300g pasta shells – conchigilie
100g sun-dried tomatoes (I used two-thirds of a Sacla' jar - drained weight)
2 tsp balsamic vinegar
2 courgettes
4 tbsp creme fraiche
1 tbsp sun-dried tomato pesto (I used Sacla' Sun-Dried Tomato Pesto)
Fresh parsley to garnish

Method:
Bring a large saucepan full of boiling water to the boil for the pasta.
Heat the olive oil in a large frying pan.
Roughly chop the rashers and put them on to cook in the frying pan over a medium to high heat.
Put the pasta shells into the boiling water to boil (follow cooking time of pack, it varies depending on size).
Once the rashers have begun to brown push them to the side of the pan, roughly chop the sun-dried tomatoes and place in the centre of the frying pan.
Spoon the balsamic vinegar on top of the tomatoes and stir them around a little as they cook for a couple of minutes.
Push the tomatoes out to the side of the pan and fry thick slices of courgette for a minute on each side.
(Meanwhile drain the pasta when cooked and drizzle with a little olive oil to prevent sticking)
Pour the crème fraiche on top of the courgettes and bacon and mix, cooking until heated through.
Serve bowls of pasta shells topped with the creamy bacon, tomato and courgette mixture and garnish generously with chopped parsley.
Enjoy!

A sensational Soup from our Foodie Favourite Silvana Franco

17th January 2012

Silvana Franco is an inspirational and innovative food writer, stylist and TV presenter with a lot to say about food. And we are sure this recipe will get everybody talking.

Winter Warmer from our Foodie Favourite Helena Lang

4th January 2012

Helena Lang loves rustling up tasty meals for her family and friends, and this recipe is one of her favourites. She has many years experience on top womens’ glossy magazines and now, as Editor of Sainsbury’s Magazine, she crafts each monthly edition to appeal to busy working women who love to cook. Here is her recipe for Pesto Chicken Tagliatelle, which is sure to please.

The Grocer Magazine says Sacla' fresh is the top launch of 2011!

16th December 2011

Prestigious foody magazine The Grocer says the Sacla’ fresh range, our first ever range of fresh Italian pasta, pesto and pasta sauces is the top launch of the year for cooking sauces. And it beat a plethora of other brands and products to win!

As the Pesto Pioneers we launched the range – the ultimate taste of Italy – in Booths, Ocado, Selfridges and Waitrose only a few months ago and it is already winning awards for the authentic recipes which transform both our fridges and our dinner tables.

All fresh from the fields and sunshine of Italy and rich and robust in flavour, this magical new range comes in the year we celebrated our 20th anniversary in the UK. It is also uniquely prepared in a factory powered by the Italian sunshine.

The fresh range from Sacla’ complements our popular and award-winning store cupboard staples and provides a little inspiration for tonight’s supper, whether that’s a simply delicious meal for two, ready in minutes, or a sumptuous Italian feast. Treat yourself to Classic Basil Pesto, Tomato Pesto and Fiery Chilli Pesto. Or try the Intense Sauces - Spicy Roasted Pepper, Artichoke & Basil, Olive & Tomato and Asparagus & White Wine, delicious on fish and meat as well as with pasta. The Cherry Tomato Pasta Sauces come in four varieties - Basil, Chilli, Mascarpone, & Wild Garlic. Fresh pasta completes the line-up of this irresistibly Italian range in two varieties - Trofie, Orecchiette.

The whole range is designed to be perfect for two and prices start at £1.99 for fresh Pasta; £2.99 for the Intense Sauces and the Pasta Sauces and £3.29 for the fresh Pesto.

Clare Blampied, founder of Sacla’ in the UK, says the fresh range from Sacla’ will transform tonight’s dinner! She says: “We are delighted with our award, it is such an exciting range and it is good to know the experts in the business share our excitement! Only Sacla’ have the Italian know-how to produce the quality, taste and spirit of Italy in a totally fresh way, which we hope will inspire and delight Italian food lovers everywhere”.

Why not join Sacla’ and become one of our very special fans on facebook www.facebook.com/ItalianFoodLovers