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


22 October 2019by buononaturale


  • 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