22 October 2019by buononaturale

Ingredients for 4 people

  • 150 grams of BuonoNaturale red rice
  • 1 octopus of 500 gr
  • 1 sepia from 300 gr
  • 500 gr mussels
  • 250 of clams
  • 10 razor clams
  • 4 coppery tomatoes
  • 1 bunch of parsley
  • 1 ginger root
  • 1 large lemon

 

Method

Cook the BuonoNaturale rice for the duration indicated on the package (40 minutes), drain and set aside.
Wash and clean cuttlefish and octopus.
Cook the octopus and cuttlefish in acidulated and salted water.
Chill and cut into regular pieces, break out the remaining seafood with oil, garlic and parsley. Shelled and joined.
Wash the tomatoes, remove the seeds and cut into cubes
Add to the rice and season with extra virgin olive oil and season with salt and freshly ground pepper.
Peel the lemon and cut the skin into small brunoise. Blanch the peel in water for 5 minutes. Cool and add to the juice obtained from the pulp, add equal amount of ginger juice and double the olive oil, then add salt and add the remaining chopped parsley.
Serve the rice in a mold in the center of the serving dish and place the seafood around it, then sprinkle with the ginger citronette

Enjoy your meal



22 October 2019by buononaturale

Ingredients for 4 people

  • 1 package of barley BuonoNaturale
  • 200 grams of mussels
  • 200 grams of clams
  • 100 gr. Razor clams
  • 200 gr of sea snails
  • 2 fresh chillies
  • 100 gtr of tomato purée
  • ½ glass of dry white wine
  • 1 sprig of marjoram,
  • 1 thyme sprig
  • 1meat of parsley
  • bread crumbs

 

Preparation

Quickly break the seafood with white wine as usual. Shell them and filter the liquid.
Prepare a pan with the garlic, oil and chili pepper, add the finely chopped herbs, heat and turn off with the puree. Reduce by adding the broth of the shellfish. Add the shelled snails and leave to shrink.
The shelled molluscs are on fire.
Cook the barley in according to the recipe but without cheese and on plates. Pour the seafood soute all around and deliver them to the guests with raw oil and a few crumbs of toasted bread with herbs.

Enjoy your meal



22 October 2019by buononaturale

Ingredients for 4 people

  • 320 grams of tubes
  • 300 gr of potatoes
  • 200 grams of green beans
  • 1 pack of Ligurian pestogiotto BuonoNaturale
  • 100 gr of smoked provola
  • 1 cloves of garlic
  • 500 grams of clams
  • 50 grams of white wine
  • extra virgin olive oil
  • fresh mill pepper

 

Method

Wash, peel and cut the potatoes into cubes, boil the cleaned and cut beans in salted water together.
In a pan, add a crushed clove of garlic, a pinch of chilli pepper, the clams and white wine, add a ladle of hot water and cover, let them open. Drain, shell and filter the liquid.
Put the pasta and 2 ladles of boiling water in a pan and start cooking. Do not add salt.
Add water a little at a time, alternating it with clam water; when half cooked, add the vegetables and at the end of cooking, the shelled clams, if necessary, add salt.
Stir in the smoked provola, extra virgin olive oil and the basil pesto.
Serve the dish with basil leaves and a lightly ground black pepper.

Enjoy your meal