Spaghetti Meatballs

Chef in CamiciaSpaghetti Meatballseasy20Main course2 Il Pregiato Share Method• Quickly rinse the slices of bread, then squeeze them well and knead them with the beef pulp; • Roughly chop the parsley and add it to the meat, add salt and pepper and knead again; • Shape into large meatballs, then flour them lightly: • Heat…

Crab Cake

Chef in Camicia Crab Cake easy20Starter L’Essenziale Share Method Heat a little oil in a saucepan and brown a clove of garlic, then add 60 g of Petti concentrated tomato paste , diluted in 50 ml of chicken broth and a few parsley stems: cook for about ten minutes. Keep aside; Mix the crab meat…

Pizzaiola Steak

Chef in Camicia Pizzaiola Steak easy20Main course2 Il Polposissimo Share Preparation Fry one clove of an unpeeled garlic in a saucepan, let it brown, then remove it and add the anchovies: let them melt and crush them with a wooden ladle; Add the olives, the capers, the chili pepper, the Petti finely chopped tomatoes and…

Chicken Parmesan

Chef in Camicia Chicken Parmesan easy20Main course2 Il Sublime BIO Share Method • Make the tomato sauce in a saucepan by frying a clove of garlic, then add Petti organic datterini tomatoes passata, add some salt, pepper, oregano and cook with a lid on a low heat for about 15 minutes; • Meanwhile, prepare 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…

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…

Crema di pomodoro con straccetti di mozzarella di bufala: la ricetta | Pomodoro Petti

Tomato creamy soup with mozzarella strips

Gourmet recipes with Max Mariola Return to Recipes Tomato creamy soup with mozzarella strips Try the tomato creamy soup with mozzarella strips made with Petti tomato: here is the full recipe! easy 20 min second course 4 people Il sublime product details Share Perfect for the winter season, the recipe for tomato creamy soup with…

Capesante con salsa allo zenzero: la ricetta | Pomodoro Petti

Scallops with ginger sauce

Gourmet recipes with Max Mariola Return to Recipes Scallops with ginger sauce easy 20 min main course 4 people Il sano product details Share MethodsIn a non stick saute? pan, fry the cleaned garlic in oil and put it aside when golden. Add the Organic Datteri- ni Passata with ginger “Il sano”, add salt and…

Winter Gazpacho with datterini passata | Petti Recipes

Winter gazpacho

Social Foodies Winter gazpacho This recipe is simple and fast and does not include cooking: ideal after a workout at the gym.easy20Main course Il sublime Share PreparationStart to blend the vegetables: peel and cut the beet; clean the fennel and cut it into pieces. Finally rinse parsley, basil, leek and chili without seeds and chop…

Salsa BBQ: la ricetta | Pomodoro Petti

Barbeque Sauce

Social Foodies Barbeque Sauce easy20Appetizer Il Delicato Share PreparationFinely cut and fry the garlic and the onion in the oil. Then merge all ingredients and reduce on low heat for 8 to 10 minutes. Ingredients300 gr Extra fine sieved tomatoes “Il delicato” Petti 3 tablespoons of extra virgin olive oil 1 chopped onion 1 clove…

Picchiapò: beef hash whit organic datterini tomatoes | Petti Recipes

Picchiapò Roman style

Social Foodies Picchiapò Roman style The stewed meat is one of the great dishes of the popular Roman cuisine (and, with other names, also of other places in Italy) that evokes the concept, both ancient and modern, of the food reuse. The name derives from the word “Picchiabbò” used by the vernacular poets G. G.…