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Monday 12:30 - 21:00 Tuesday 12:30 - 21:00 Wednesday 12:30 - 21:00 Thursday 12:30 - 21:00 Friday 12:30 - 21:00 Saturday 09:00 - 22:30

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Cotto E Via, Street #8, Bayâda (2026)

10/05/2020

a truly delicious Chili con Carne 😋😋😋 in around 30 minutes with our Bolognese sauce (Order yours today!) Ingredients

1 jar Cotto E Via slow-cooked Bolognese sauce
1 can black beans (or red kidney beans) drained
1 bottle of beer 250Ml
1 small onion finely chopped
1 Tsp cumin
1 Tsp paprika
1/4 Tsp red chili flakes
1 piece of dark chocolate
1 tablespoon of Extra Virgin Olive Oil

You can also add
1 Tsp dried oregano
1/4 Tsp cinnamon

Step 1: Heat olive oil in a saucepan over medium heat then add the onions and cook for 2 minutes. Add the spices (cumin, paprika and Peperoncinos), mix well and cook for 2 or 3 minutes (make sure not to burn the onions).
Step 2: Add the beer and bring to a boil then add the content of 1 jar Cotto E Via slow-cooked Bolognese sauce and stir well. Bring again to a boil then lower the heat and let simmer for 10 minutes.
Step 3: Add the drained black beans and the piece of dark chocolate and cook to allow some liquid to evaporate (makes for a thicker chili). Serve with same Nachos, plain rice or spaghetti tossed in Extra Virgin Olive Oil, salt and pepper.

Enjoy and Buon Appetito

10/05/2020

Pasta with Yogurt, chickpeas & dried herbs is a childhood favorite 😋😋😋 with great flavors and very easy on the pocket 😁

1 pack of Spaghetti
750Grs of yogurt
1/4 Tsp Garlic powder
1 Tsp dried Basil
1 Tsp dried mint
1 Tsp dried Oregano
250Grs cooked chickpeas (you can also drain from can)
50Grs pine nuts (optional)

Place your pasta in heavily salted boiling water and cook stirring every few minutes.
In a large bowl whisk the yogurt with the dried garlic and herbs. Add the chickpeas and mix, then salt to taste.
When the pasta is ready add it to the bowl and mix vigorously. Cover the bowl with cling film and keep in fridge for at least 30 minutes before serving.
Toast the pine nuts in a pan on medium low heat and set aside to add on top of pasta when served.

Enjoy and Buon Appetito

28/04/2020

Banana fritters Love Pockets 😍 Great & delicious way to use Lebanese bread with simple pantry ingredients 😋😋😋

For 16 Love Pockets

2 loaves of bread
4 bananas
2 spoonfuls of sugar
50Grs of butter (2 portions of 25Grs each)
2 eggs
30Ml of milk
1/4 Tsp of cinnamon

For the extra fillings I'm using
Nutella
Halawa
Apricot jam
Dark chocolate

Step 1: Chop the bananas. Add 25Grs of butter to a pan. Once the butter is melted add the bananas and cook for 2 or 3 minutes then sprinkle the sugar and cook for a couple of minutes.
Step 2: Cut the bread into a square then cut in half both horizontally and vertically to have 4 smaller squares.
Step 3: In a small bowl crack 1 egg and stir until fully combined. Take a small square of bread, add a generous spoonful of bananas then top that with the additional filling (I'm starting with Apricot jam). With a brush spread the egg, fold the dry side of the bread first then top that with wet side. Using a fork press the edges down to close.
Repeat the same with the other fillings.
Step 4: Crack the other egg in the same bowl then whisk together cinnamon, eggs, and milk. (you can sprinkle a bit of sugar and add a couple of drops of vanilla extract). Melt the remaining butter in a 25 or 30cm pan over medium heat. Dip both sides of the Love Pockets in egg mixture then fry until golden brown for 3 to 4 minutes on each side.

Enjoy and Buon Appetito

28/04/2020

Banana fritters Love Pockets 😍 Great & delicious way to use Lebanese bread with simple pantry ingredients 😋😋😋

For 16 Love Pockets

2 loaves of bread
4 bananas
2 spoonfuls of sugar
50Grs of butter (2 portions of 25Grs each)
2 eggs
30Ml of milk
1/4 Tsp of cinnamon

For the extra fillings I'm using
Nutella
Halawa
Apricot jam
Dark chocolate

Step 1: Chop the bananas. Add 25Grs of butter to a pan. Once the butter is melted add the bananas and cook for 2 or 3 minutes then sprinkle the sugar and cook for a couple of minutes.
Step 2: Cut the bread into a square then cut in half both horizontally and vertically to have 4 smaller squares.
Step 3: In a small bowl crack 1 egg and stir until fully combined. Take a small square of bread, add a generous spoonful of bananas then top that with the additional filling (I'm starting with Apricot jam). With a brush spread the egg, fold the dry side of the bread first then top that with wet side. Using a fork press the edges down to close.
Repeat the same with the other fillings.
Step 4: Crack the other egg in the same bowl then whisk together cinnamon, eggs, and milk. (you can sprinkle a bit of sugar and add a couple of drops of vanilla extract). Melt the remaining butter in a 25 or 30cm pan over medium heat. Dip both sides of the Love Pockets in egg mixture then fry until golden brown for 3 to 4 minutes on each side.

Enjoy and Buon Appetito

24/04/2020

Got some eggplant slices leftover from yesterday's Baked eggplants with Mozzarella, Grana Padano and our delicious Cotto E Via Pomodoro Basilico sauce?
Great 😁
Use them in this very simple recipe and enjoy a restaurant style mouthwatering pasta dish 😋😋😋

First spread a few drops of Extra Virgin Olive Oil then sprinkle some Sea Salt and freshly grinded Black Peper. Repeat the same on the second side then place on a very hot grill for 5 to 7 minutes on each side or until you see grill marks.
Place your pasta in heavily salted boiling water (always cook your pasta at least 2 minutes less than instructions on pack for an al dente finish)
Pour some Cotto E Via Pomodoro Basilico sauce in a hot pan and bring to a boil. Remove pan from fire and using an immersion blender puree the sauce until smooth.
Bring back the pan to the heat, add a k**b of butter and and the grilled eggplants.
When the pasta is ready add directly to the pan and mix. Add some pasta water, mix some more and serve hot!

Enjoy and Buon Appetito
***o

23/04/2020

Baked eggplants with Mozzarella, Grana Padano and our delicious Cotto E Via Pomodoro Basilico sauce 😋
Another simple recipe with great taste and very few ingredients:

1 jar Cotto E Via Pomodoro Basilico sauce
2 eggplants
2 Mozzarella
50Grs Grana Padano

Step 1: Chop the top and bottom parts of the eggplants then cut around 1cm thick slices. Salt the slices generously on both sides then set them aside for 30mins. This will draw out excess moisture and bitterness. Rinse the slices under running water, place them on a towel then pat them dry. Place a sheet of baking paper on your oven tray and bake the eggplant slices for 15 minutes in a preheated 160C oven.
Step 2: Chop the Mozzarella into small cubes. Cover the bottom of your baking tray with Cotto E Via Pomodoro Basilico sauce then place the first layer of eggplant slices while keeping some distance between them to allow them to cook evenly. Place a generous spoonful of Pomodoro sauce on each slice, top it with a few cubes of chopped Mozzarella then a sprinkle of Grana Padano. Repeat the same for the second layer then bake for 20 minutes in a preheated 180C oven. Finally switch on the top grill for another 5 minutes.

Serve as an entree or a side dish next to meat, chicken or fish.
Enjoy and Buon Appetito

20/04/2020

everything is better with pasta 😋 Pollo alla cacciatora (hunter's chicken)
Simple recipe with great taste; all cooked in one pan
1 jar Cotto E Via Pomodoro Basilico sauce
4 chicken thighs
2 spoonfuls of olive oil
1 medium onion (100Grs)
80Grs celery
100Grs carrots (didn't have any today, you can always cook with what you have)
1 garlic clove (no need to peel, just give it a good bash to open slightly)
1/4 Tsp dried pepper flakes
1 sprig of rosemary
80Grs of pitted black olives
200Ml white wine
A handful of chopped parsley

Step 1: Chop the onion, celery and carot finely. Add the oil to a preheated pan then throw in the chopped vegetables with the garlic and Peperoncino and cook for 5 minutes to soften. Place the chicken thighs skin side first and cook for 3 to 5 minutes then flip and cook for same amount. Remove the garlic then add the white wine and cook for a couple of minutes to cook off the alcohol.
Step 2: Add the rosemary and olives then throw in the content of 1 Cotto E Via Pomodoro Basilico sauce. Give all ingredients a small mix then bring to a boil. Lower the heat, cover the pan and cook for 30 to 40 minutes.
Step 3: Remove cover and keep on low heat for another 5 to 10 minutes to reduce the sauce.

Serve spaghetti tossed in Extra Virgin Olive Oil, salt and pepper or some mashed potatoes.
Enjoy and Buon Appetito

16/04/2020

Oven-baked eggplants with Cotto E Via slow-cooked Bolognese & Pomodoro Basilico sauce
Only 4 pantry ingredients for today's "mise en place" and only 1 baking tray
1/2 jar Cotto E Via Pomodoro Basilico sauce
1/2 jar Cotto E Via Bolognese sauce
8 baby eggplants
30Grs freshly grated Grana Padano

Step 1: Peel 3 strips of the eggplants while keeping equally 3 strips of nutrient-rich skin. Place them in the tray and bake them in a 170C pre-heated oven for 45 minutes
Step 2: Once eggplants are cool enough for handling make a slit along the length and open them creating small nests.
Step 3: Poor 1/2 jar of Cotto E Via Pomodoro Basilico sauce in the same baking tray and spread evenly. Place the eggplants then add a bit more Pomodoro Basilico sauce to cover 3/4 of the eggplants.
Step 4: Fill eggplants with Bolognese sauce using 1/2 of the jar. Sprinkle the Grana Padano on top and bake for 20 to 25 minutes a 170C pre-heated oven.

Serve with plain rice or spaghetti tossed in Extra Virgin Olive Oil, salt and pepper
Enjoy and Buon Appetito

15/04/2020

Eggs in Purgatory (uova in purgatorio) is a healthy family meal now made extremely easy with our delicious Cotto E Via Pomodoro Basilico sauce
5 pantry ingredients for today's "mise en place" and only 1 pan
1 jar Cotto E Via Pomodoro Basilico sauce
4 eggs
2 tablespoons Extra Virgin Olive Oil
1/4 teaspoon of crushed red pepper (you can substitute with chili red or green peppers)
Salt and pepper

Step 1: Heat extra virgin olive oil in a pan over medium heat and add the Peperoncino and cook for 2 to 3 minutes
Step 2: Add Cotto E Via Pomodoro Basilico sauce and cook for another 4 to 5 minutes until the sauce thickens
Step 3: create small nests with a spoon and add the eggs (tip: crack the eggs in a small bowl first to ensure no shells fall in the sauce) and cook for almost 4 to 5 minutes until egg whites are set but yolks are still runny. Salt and pepper to taste (you can also sprinkle some Summac on the eggs for an even better taste)

Serve with a green salad and toasts
Enjoy and Buon Appetito

14/04/2020

Spaghetti with tuna & our delicious Pomodoro Basilico sauce in 5 easy steps
Always start with a "mise en place" by preparing all your ingredients & ustensils.
4 to 6 servings:
1 pack of Spaghetti
1 Jar of Cotto E Via Pomodoro Basilico sauce
2 cans tuna packed in oil, drained
2 anchovy filets
1 clove of garlic
1/4 teaspoon of crushed red pepper (you can substitute with chili red or green peppers)
1/2 bunch of parsley (use half and reserve the rest for serving)
Zest of 1 lemon
Salt and pepper to taste

Step 1: Bring generously-salted water to a boil in a large pot. Cook the spaghetti at least 2 minutes less than instructions on pack for an al dente finish.
Meanwhile heat extra virgin olive oil in a pan over medium heat and add the Peperoncino (you can use any available red or green chili peppers), anchovy and garlic and cook for 2 to 3 minutes until the anchovy melts completely.
Step 2: add tuna to the pan and sprinkle some freshly ground pepper. Cook for another 2 to 3 minutes.
Step 3: add Pomodoro Basilico sauce and stir occasionally.
Step 4: remove pasta from the pot and add directly to pan. If you must drain make sure you retain some pasta water and add also to pan. Finally add some freshly cut parsley and toss.
Step 5: add freshly grated lemon zest and another sprinkle of parsley to the plate

Enjoy & Buon Appetito

10/03/2020

this smooth glossy white tip is the secret to our delicious

02/03/2020

Fresh batch od our delicious homemade tomato sauce made with peeled San Marzano tomatoes 😋. Order now at or call & DM us

Cotto E Via

10/05/2020

10/05/2020

28/04/2020

28/04/2020

24/04/2020

23/04/2020

20/04/2020

16/04/2020

15/04/2020

14/04/2020

10/03/2020

02/03/2020

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Monday	12:30 - 21:00
Tuesday	12:30 - 21:00
Wednesday	12:30 - 21:00
Thursday	12:30 - 21:00
Friday	12:30 - 21:00
Saturday	09:00 - 22:30