The Peposo

The PeposoThe Peposo medium 20 min + 3h of cooking starter 4 people L’Essenziale BUY Share Preparations• Cut the beef muscle into cubes as if it was a stew, then season with plenty of black pepper; • Finely slice the onion and soften it in a thick-bottomed saucepan; • Add the meat, salt lightly and…

Tuscan Ribollita

Tuscan RibollitaTuscan Ribollita medium 40 min + cooling and “ribollita“ main course 4 people Il Gran Polposo BUY Share Preparations• Slice the celery, the carrot, and the onion into coarse cubes; • Sauté over a moderate flame, then add the diced potato; • Add the Chopped Tomatoes Petti; • Cut the kale, the chard and…

Meatloaf filled with scamorza sauce

Chef in Camicia Meatloaf filled with scamorza sauce medium40Main course4 Il Corposo Share Preparation Finely chop the mortadella, the parsley and the red onion; Mix the two minced pork and beef with the chopped mortadella, the onion, the grated cheese, the breadcrumbs and the parsley; Add salt, pepper and the eggs and mix all the…

Linguine allo scoglio con il Pomodoro Petti - by lo Chef in Camicia

Linguine allo scoglio

Chef in CamiciaLinguine allo scoglioMedium35First Course4 Il Sublime Share MethodTo prepare the linguine allo scoglio, open the mussels and clams with a garlic clove and some oil. Shell them but keep one or two with the shell for decoration. Filter the liquid from the mussels and clams and keep it on one side. Brown the…

Mediterranean style monkfish

Chef in CamiciaMediterranean style monkfishMedium30Main course4 Il Fino Share MethodCut the monkfish into pieces, not too small because otherwise it will tend to break up. Brown two cloves of roughly chopped garlic with the chilli peppers in a casserole. Add the olives and capers then cover with the Petti organic peeled datterini – organic peeled…

Panzerotto with baby artichokes and ham

Chef in CamiciaPanzerotto with baby artichokes and hamMedium35First course4 Il Fino Share MethodRoll out the pizza dough. Cut the ham into strips and slice the artichokes in oil. Lay the ingredients in the centre of the dough with the Petti finely chopped tomatoes – crushed tomato pulp, fold the panzerotto on itself and close with…

Linguine allo scoglio con il Pomodoro Petti - by lo Chef in Camicia

Linguine allo scoglio

Chef in CamiciaLinguine allo scoglioMedium35First Course Il Sublime Share MethodTo prepare the linguine allo scoglio, open the mussels and clams with a garlic clove and some oil. Shell them but keep one or two with the shell for decoration. Filter the liquid from the mussels and clams and keep it on one side. Brown the…

Buffalo mozzarella and grape tomato gourmet pizza

Taste of HomeBuffalo mozzarella and grape tomato gourmet pizzaMedium30First course4 Il Fino Share MethodTo prepare an excellent gourmet pizza with buffalo mozzarella and grape tomatoes take a large bowl and mix the two types of flour, brewer’s yeast, previously dissolved in warm water and salt by hand and incorporate the water a little at a…

Gnocchi alla sorrentina

Chef in Camicia Gnocchi alla sorrentina La ricetta degli gnocchi alla sorrentina diventa ancora più invitante con la passata di pomodoro Petti. Scoprite la ricetta originale! Medium45First course5 Il Delicato Share Method To prepare gnocchi alla sorrentina, mash the boiled potatoes ensuring that they’re not too hot and then blend in the flour and Parmesan…

Tomato gnocchi with Pecorino cheese | Petti Tomato - Petti Recipes

Tomato gnocchi with pecorino cheese

Taste of Home Tomato gnocchi with pecorino cheese medium60main course Il Delicato Share MethodBoil the potatoes in plenty of salted water, then let them cool. Peel off and crush them with a potato masher. Make a well and pour the flour gradually by incorporating it with the potatoes. Knead and add the flour step by…