Chef in CamiciaShakshukaeasy30Starter2 Il Gran Polposo Share Method• Finely chop the onion and fry it with oil in a small pan, which will later used as the serving plate; • When the onion turns well translucent, add the garlic, the pepper and the paprika, then cook, stirring, for about a minute; • After a few…
Chef in Camicia Mediterranean Sea Bass Morsels Stew easy30Starter2 L’Essenziale BIO Share Method For the stew • Place the garlic clove in a saucepan with the chopped capers, the anchovy and the olives; • Add a tablespoon of Petti double concentrated organic tomato paste and allow all ingredients to flavour for a few minutes; •…
Taste of HomeCaciucchino – Seafood soupdifficult90main course4 Il Gran Polposo Share MethodFor this quick version of the Cacciucco alla Livornese, clean the scorpionfish and cut it into pieces. Clean the mussels and wash them carefully under running water then put them into a covered pan and let them cook over a medium heat for 5…
Taste of Home Sword fish rolls with tomatoEasy35Main course4 Il Corposo Share MethodTo prepare swordfish rolls, chop the onion finely and dice the celery heart, put them into a pan and add the olives, capers previously desalted in plenty of water and the Petti rustic sieved tomatoes – tomato purée. Season with salt and pepper…
Taste of Home Winter caponata with grape tomatoesEasy40Side dish4 Gli Speciali Share MethodTo make an excellent winter caponata, the first thing to do is prepare the sweet and sour vinaigrette. Mix the white wine vinegar with the sugar and beat with a whisk until the sugar is completely dissolved. Next, prepare all the vegetables. Remove…
Taste of Home Ragout arancini with tomato This is custom heading elementRelated recipes
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…
Taste of Home Tagliatelle with “il sublime” petti, asparagus, thyme and salted ricotta chees medium40main course Il sublime Share MethodCleanse the asparagus and cut them into long pieces about 5 inches, clean and cut the spring onion thinly, leave the garlic cloves unpeeled, crush them and put all the ingredients with oil to stew in…
All the goodness of tuscan tomatoes whit Max Mariola Back to recipes Tuscan Bread Salad easy 60 min appetizer 4 people Il sublime product details Share MethodThis is the basic recipe that can be enriched as preferred. Cut the bread into large chunks. Prepare two bowls with water and white wine vinegar. Soak the bread…
Gourmet recipes with Max Mariola Return to Recipes Oriental vegetable ravioli with ginger scent hard 60 min main cours 4 people Il sano product details Share MethodClean and cut the vegetables: carrots and turnips diced, Chinese cabbage and the leek into thin strips. In a non stick pan with some oil, braise the car- rots…
All the goodness of tuscan tomatoes whit Max Mariola Return to Recipes Florentine-style boiled meat hard 70 min second course 4 people Il gran polposo product details Share MethodClean and peel the onions and cut them into thick slices. Heat some oil in a pan, and as soon as it is hot, add the onions…