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Delicious Family Recipes from Mutti       Italy's No1. brand of tomatoes

Sausage Stew with potatoes 

A lip-smackingly delicious stew that will become a staple of the weekday dinner time and an instant family favourite. Expect requests for seconds.

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Ingredients - Serves 4

8 sausages 

50g bacon chopped

1 onion chopped

125ml red wine

1 tablespoon Mutti triple concentrated

500ml Mutti polpa

150ml beef stock

1 bay leaf

1 garlic clove

Fresh rosmary

Fresh dill

Olive oil



5 big potatoes

4 tablespoon sour cream



Preheat the oven to 200°C

Boil unpeeled and uncut potatoes until they are tender but firm, 

(for approximately ten minutes).

Drain the potatoes and let them cool. When the potatoes are cool enough to handle, cut them into quarters and season with salt and pepper. Roast in the preheated oven for 15 minutes and then grill the potatoes until crisp for 1-2 minutes longer. Keep an eye on them to avoid burning the potatoes.


Heat a large casserole over a medium-high heat, add bacon, fry quickly until the fat is golden brown and set aside

Heat one tablespoon of oil in another casserole, add the onion, garlic, rosemary and cook over a medium heat for 10-15 minutes, until soft. Add the sausages and cook for three minutes whilst strirring. Add the wine to the casserole and let it evaporate, then stir in the passata, tomato puree, beef stock, bay leaves, sausages and bacon. Bring to a simmer, cover and cook gently for 30 minutes or until the sausages are cooked and the sauce is reduced.

Remove and discard the bay leaves. 

Taste, and if it’s necessary, season with salt and pepper. 

Serve the stew with potatoes, sour cream and sprinkle with fresh dill.

Baked Prawns with tomatoes and feta

The tanginess of the tomatoes pairs perfectly with the salty feta in this dish made for a weekend lunch al fresco, accompanied by warm sunshine and a cold glass of Pinot Grigio. 

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1/4 cup extra virgin olive oil

1/2 cup minced onion

1 can Mutti® Finely Chopped Tomatoes 

3/4 cup water

1/4 tsp dried oregano

pinch of crushed red pepper

1 tsp red wine vinegar

2 lbs extra-large prawns, peeled and deveined

salt and freshly ground black pepper

6 oz feta cheese, crumbled

1 tbsp coarsely chopped
fresh flat-leaf parsley


Preheat the to 170°.

Warm the olive oil in a large frying pan over medium heat and cook the onions, stirring occasionally until soft, around seven minutes. 

Increase the heat to high and stir in the tomatoes, water, oregano, red pepper and vinegar and stir well. 

Bring to a boil, reduce the heat to low and simmer until thick, about 20 to 30 minutes. Remove from the heat.

While the tomato sauce is still hot, add the prawns to the sauce and stir together. 

Season with salt and pepper. 

Pour the mixture into an oven-proof baking dish being sure to distribute the prawns evenly. 

Crumble the feta onto the top. Bake until the prawns are cooked and the sauce is bubbling around the edges, (about 10 to 12 minutes). 

Garnish with parsley and serve with a fresh loaf of ciabatta or focaccia to mop up the sauce. Delizioso! 

Pineapple Pizzas

Pineapple on pizza is a controversial topic, but you’ll never know which side of the divide you’re on until you give it a go! 

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Makes 3 Pizza's 28cm diameter

250g of all purpose wheat flour 

250g whole wheat flour

5g dry instant yeast

310g of water (room temperature)

30g of extra virgin olive oil 

10g of fine salt

250g Mutti pizza sauce classica

200g mozzarella diced

3 tablespoon extra virgin olive oil

10g honey

200g fresh pineapple cutted in pieces


Knead together wholemeal flour, yeast, honey and water. This first dough will be very liquid. 

Cover it with a cling film and put it in a warm place for one hour, then add the all-purpose flour, oil and salt. 

Knead for 15 minutes until the dough is smooth. Put the dough in a bowl and cover with a cling film.  

Leave the dough in a warm place (or in the oven at 40°C) for two hours - until it doubles in volume.  

Divide the dough into three balls of equal weight. With a brush put oil in three pizzas pans (28-30 cm of diameter).  

Roll out the dough in each pan. Spread them with oil using a pastry brush and leave to rise for 30 minutes.  

Bake the dough 220°C for 15 minutes. Then top with pizza sauce and bake for ten minutes more. Put the mozzarella on top of the pizza sauce and bake again for 5-6 minutes.

When the whole pizza is ready put the pineapple pieces on top.

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