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



22 October 2019by buononaturale

Ingredients

  • 1 priest’s hat about 1 kg
  • salt and pepper to taste
  • 250g of mix diced carrots celery onion
  • 100 gr of dried tomatoes BuonoNaturale
  • 1 basil bunch
  • 1 tablespoon oregano
  • 2 cloves of garlic
  • 500 gr potatoes
  • 100 gr milk
  • 100 gr smoked provola
  • 100 butter

 

For the braised

 1 hat of the buffalo priest
Clean the piece but do not throw away the waste
Salt and pepper. Sauté in a hot pan with all the waste
Sprinkle with 1 glass of white wine to deglaze and add to a plate with the vegetable mirepoix.
Add a little basil. Cover with wet parchment paper and cook in the oven for about 3 hours, adding 1 liter of beef broth and 100 g of dried tomatoes hydrated with 200 g of hot water, basil and oregano.
Let it rest for 30 minutes, sift the resulting mixture and remove it from the heat.

 

For the puree

Cook the potatoes in water, peel and mix them with 100 grams of hot milk 100 gr of minced provola and 100 gr of butter. Season with salt.
Slice the braised beef served on the mashed potatoes with its bottom, a few leaves of fresh basil, raw oil and a sprinkling of oregano

Enjoy your meal