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



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:

  • 400 gr of rigatoni
  • 1 pack of BuonoNaturale hazelnut pesto
  • 2 cloves of garlic
  • 500 gr mussels
  • 1 black truffle
  • 30 gr pecorino
  • mill pepper
  • 1 bouquet of parsley
  • extra virgin olive oil
  • black pepper



Clean the mussels, burst them as usual with garlic, oil, 1 sprig of parsley
Shell and filter the liquid.
Knife the mussels and set aside
Chop the very thin parsley and set aside.

Emulsify the hazelnut emulsion with as much water and set aside.
Cook the pasta in lightly salted water and drain very al dente.
Pour a drizzle of oil, a tablespoon of chopped parsley and a crushed clove of garlic in a low pan. Fry lightly and turn off with the mussel broth, pour the pasta and finish cooking with the chopped mussels, out of the flame, stir in lightly with pecorino cheese, grated truffle and freshly ground pepper.

Pour into plates and sauces with the emulsion of hazelnuts and fresh truffle shavings

Enjoy your meal