SPAGHETTI WITH BOTTARGA, CAVIAR, LIME, PARSLEY

Fluted spaghetti on emulsion with parsley, bottarga, caviar and finger lime.

INGREDIENTS

For the parsley emulsion:

INSTRUCTIONS

Blend the parsley leaves with a little water or, if you have a centrifuge, extract the juice from the leaves. Boil the juice obtained, after boiling you will see the chlorophyll surface, let the water completely evaporate and filter the "pulp" obtained with a gauze. Let everything cool and emulsify well with the olive oil.

INSTRUCTIONS

Cook the pasta in abundant salted water, in a pan heat the bottarga sauce with the help of a little hot water, to make everything more fluid. Once the pasta is cooked, stir in the pan over a fire, add more water if necessary. Arrange the dish by placing the parsley emulsion, nest spaghetti, a generous dose of black lumpfish roe, powdered bottarga and finger lime on the bottom, giving the dish a sense of cleanliness with the strong and saline flavors of the bottarga.

Primi Piatti

TRUFFLE KNOTS

Truffle knots

INGREDIENTS

INSTRUCTIONS

Cook the noodle knots in salted water for about 4 minutes, sauté them in a pan with a knob of butter and sage, serve with the truffle sauce "freschi di natura" and fresh truffle slices

Primi Piatti

SYMPHONY OF THE FOREST

Sinfonia del bosco

INGREDIENTS

10 pezzi di mezzi paccheri di gragnano
salsa ai funghi freschi di natura q.b
200 gr di funghi chiodini
1 spicchio di aglio
prezzemolo q.b
olio di semi q.b
sage to taste
pepe rosa q.b
various herbs

INSTRUCTIONS

Sbollentiamo i chiodini freschi, schiumiamoli se necessario e poi passiamoli in padella con burro, aglio e prezzemolo. Portiamo oltre cottura in abbondante acqua salata i mezzi paccheri, una volta cotti asciughiamoli e friggiamoli in abbondante olio di semi. Risulteranno, leggeri e croccanti. Farciamoli con la salsa ai funghi, decoriamo con i funghi una spolverata di pepe rosa, salvia ed erbette a piacere.

Primi Piatti

BOLOGNESE CANDLES

Nordic cod fillet with potato cream with pesto

INGREDIENTS

candle-shaped pasta to taste
fresh cheese sauce "freschi di natura"
blue cheese to taste
1 liter of tomato sauce
500 gr of ground coffee
1 medium onion
2 small carrots
1 celery stick
toasted breadcrumbs
salt to taste
pepper to taste

INSTRUCTIONS

Make a sauce to prepare the Bolognese sauce, add the ground beef and let it brown until all the water contained in the meat has evaporated, add salt and pepper to taste and add the tomato puree. Let it cook over low heat for at least 4h. We adjust salt if necessary We break the candles into 4 parts and boil them in abundant salted water, once cooked, stuff them with the cheese sauce, place them on a pan with blue cheese and breadcrumbs on them. Gratin them for about 2/3 minutes. Arrange the dish by placing a ragout base, the au gratin candles and a generous dose of cheese sauce.

Primi Piatti

CODFISH WITH POTATO CREAM PESTO

Nordic cod fillet with potato cream with pesto

INGREDIENTS

1 nordic cod fillet
2 medium potatoes
half onion
chickpeas to taste
150 gr of classic pesto "freschi di natura"
slices of bread to taste
salt to taste
pepper to taste
fresh basil to taste

INSTRUCTIONS

We make a small sauté with the onion where we will brown the potatoes cut into small cubes, add salt and cover with water, cook until the potato is flaked. We steam the cod for about 10 minutes. Let it cool and brown it in a pan with a drizzle of oil. We slice the bread thinly and fry it in a pan with very little oil, until it becomes crispy and golden (you can also make it in the oven). We emulsify the pesto with the cooked potato cream, whisk and prepare the dish. The black chickpeas with their particular toasted note will make this dish balanced with soft and velvety flavors.

Secondi Piatti

SCALLOPS ON CREAM OF PEAS WITH PESTO

Scallops on pea cream with pesto

INGREDIENTS

For the pesto coral:

INSTRUCTIONS

Mix all the ingredients and cook a small part in a non-stick pan, wait for the excess water to evaporate and detach the coral gently (about 2/3 minutes of cooking)

For the scallops:

2 scallops without coral
100 gr of peas
20 gr of boiled potato
30 gr of pesto without garlic "freschi di natura"
salt to taste
various herbs

INSTRUCTIONS

We prepare the pea cream by browning the potatoes and peas with a little oil, add a little water and cook. Let's blend and add the pesto. We scald the scallops with butter, cook for 2 minutes on each side. We compose the dish creating a quenelle of peas, we lay the scallops, the herbs, the pesto and the chopped coral.

Antipasti

“ARANCINI” WITH PESTO

Perfect as snack, ideal as entree, the “arancini” are a pride for the Sicilian cuisine.
Try this original version with pesto to surprise you guest!

INGREDIENTS

Coating

Filling

Batter

Breading

INSTRUCTIONS

1) Prepare the batter whisked together eggs, flour and water and leave it to stand.

2) Boil the rice in abundant salt water. Drip and dress with butter, a pinch of pepper and Parmigiano Reggiano cheese. Mix together everything and let it warm.

3) Aside, incorporate pesto with the cream sauce and cut the mozzarella in small pieces.

4) Take a small portion of rice in hand. Press the central part to obtain a small lock, where you will put the pesto “Freschi di Natura” and the mozzarella. Close the made up with other rice, giving to it an oval shape. Press the rice. To avoid that the filling could escape during the cooking. Breaded the “arancini” first in the batter and then in the breadcrumbs.

5) Pour abundant oil in a pan. Fry “arancini” in the hot oil, turning them gently. When they will be brown, pick and put them on a piece of blotting paper.

Secondi Piatti

GNOCCHI WITH TRUFFLE

A rich and tasty first course, noble and fine. Perfect to surprise your guest’s palate.

INGREDIENTS

Servings: 4 people

Sauce with Truffle “Freschi di Natura”
300 g of flour
1 kg of potatoes
1 pinch of salt
1 presa di Sale
20 g of butter

INSTRUCTIONS

1) Add a pinch of salt, the flour and knead the ingredients until the made up result is homogeneous but soft. Now add the egg and keep kneading to eliminate lumps.

2) Then, divide the dough in loaves of about 2-3 cm and cut them putting the gnocchi on floury tray. Leave to stand your gnocchi for 15 minutes, cook them in a big pot in salt water and drip them when they rise up to the surface.

3) Prepare the dressing with the sauce with truffle “ Freschi di Natura” warming it without reaching the boiling temperature. Add cooking water amalgamating the ingredients and you can finally taste your dumplings!

Primi Piatti

ROLL OF BREAD WITH PESTO

WHOLE WHEAT PASTA WITH CHEESE

A genuine, tasty and rich appetizer!

INGREDIENTS

Servings: 2 people

100 g Pesto "Freschi di Natura"
4 slices sandwiches bread
1 buffalo mozzarella
2 green bell peppers
pepper to taste
basil to taste

INSTRUCTIONS

1) Cook bell peppers with water and bake it into the oven at 220 °C for 20 minutes. Peel them and remove the steam, the fluid and seeds inside them, then cut them into small stripes.

2) Put the bread slices on a film foil, making a rectangle of about 40x20 cm. With a smooth press them slightly and spread on the pesto “Freschi di Natura”.

3) Distribute on the bread slices, wielding, buffalo milk mozzarella in small slices, bell peppers and basil leaves.

4) Roll all together, starting from the small side and taking help from the film foil.

5) Tighten the roll in the film foil, leave it in the fridge for one hour.

6) Serve the roll cutting it into slices.

Antipasti

WHOLE WHEAT PASTA WITH CHEESE

A natural and savored first course enriched by the italian cheese tradition

INGREDIENTS

Servings: 4 people

Sauce with Cheese “Freschi di Natura”
300 g of whole wheat pasta
350 g of cabbage
20 g of butter
20 g of nuts
1 garlic clove
20 peeled almond
salt and pepper to taste

INSTRUCTIONS

1) Clean up the cabbage, remove the central core and cut it into little slices. Wash and dry.

2) Peel and mash the garlic clove, make it brown in a pan with 4 tablespoons of oil, the nuts and the almond roughly crushed and then remove it. Add the cabbage and a pinch of salt. Cook it on a strong flame for 5-6 minutes, mixing frequently.

3) Cook the pasta in salted boiling water and drain it al dente, toss with the cheese sauce “ Freschi di Natura” and the cabbage. Mix and spice up with a pinch of pepper.

Primi Piatti

Category: Recipes

Fluted spaghetti on emulsion with parsley, bottarga, caviar and finger lime.

INGREDIENTS

For the parsley emulsion:

INSTRUCTIONS

INSTRUCTIONS

Truffle knots

INGREDIENTS

INSTRUCTIONS

Sinfonia del bosco

INGREDIENTS

INSTRUCTIONS

Nordic cod fillet with potato cream with pesto

INGREDIENTS

INSTRUCTIONS

Nordic cod fillet with potato cream with pesto

INGREDIENTS

INSTRUCTIONS

Scallops on pea cream with pesto

INGREDIENTS

For the pesto coral:

INSTRUCTIONS

For the scallops:

INSTRUCTIONS

“ARANCINI” WITH PESTO

Perfect as snack, ideal as entree, the “arancini” are a pride for the Sicilian cuisine. Try this original version with pesto to surprise you guest!

INGREDIENTS

Coating

Filling

Batter

Breading

INSTRUCTIONS

GNOCCHI WITH TRUFFLE

A rich and tasty first course, noble and fine. Perfect to surprise your guest’s palate.

INGREDIENTS

Servings: 4 people

INSTRUCTIONS

WHOLE WHEAT PASTA WITH CHEESE

A genuine, tasty and rich appetizer!

INGREDIENTS

Servings: 2 people

INSTRUCTIONS

WHOLE WHEAT PASTA WITH CHEESE

A natural and savored first course enriched by the italian cheese tradition

INGREDIENTS

Servings: 4 people

INSTRUCTIONS

Perfect as snack, ideal as entree, the “arancini” are a pride for the Sicilian cuisine.
Try this original version with pesto to surprise you guest!