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

  • 200 gr spaghettoni
  • 200 gr of cherry tomatoes
  • 1 jar of capers in oil
  • 1 kg of round black aubergines
  • 25 gr soy sauce
  • 2 spring onions
  • 50 gr extra virgin olive oil
  • 1 half of greek basil

 

Eggplant broth

Wash the aubergines, pierce 3 of these with a stick and fry them in sunflower oil at 160 ° C for about 2 minutes.
Drain and dry from excess oil. Leave to rest.
The remaining eggplants pass over high heat or embers until cooked. Leave to rest.
Peel the aubergines on the grill and cut them into pieces and let their juice drip with pressure. Do the same with the fried ones and add the juices.
Combine every 250 grams of juice with about 15 grams of soy sauce and infuse with basil.
Drain the pasta al dente and stir in the pan with the raw tomatoes.
Serve in a bowl, pour in the hot eggplant broth, complete with slices of spring onion, chopped capers, basil and a slice of cheese.

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