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 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

 

Preparation

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

Ingredients

  • 1 kg of leg of lamb stew
  • 2 packs of natural artichoke wedges
  • butter
  • olive oil
  • white flour
  • parsley
  • mint
  • 1 glass of marsala
  • albumen
  • salt
  • pepper

 

Procedure

Drain the artichokes and sauté in a pan with garlic, parsley and chopped mint, then remove from the heat.
Lightly flour the lamb leg stew. Heat 30 g of butter in a pan with 3 tablespoons of oil and brown the meat on the 2 sides. Spread 4 sheets of baking paper on the table and place the lamb artichokes and half a glass of marsala. Salt and pepper. Close each bag, using a little egg white, which you will brush along the edge. Pass in the oven at 200 ° for about 7 minutes and serve.

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 for 4 people

  • 1 deli-grilled amberjack fillet of 250 gr
  • 1 pc of bottarga of 50 gr
  • 200 grams of melon
  • 30 grams of rice vinegar
  • 1 pack of almond pesto BuonoNaturale
  • 1 cooked potato
  • fish soup
  • 50 gr of small rocket
  • 2 slices of sandwich bread
  • salt
  • extra virgin olive oil
  • timut pepper

 

Method

Cut the amberjack to 3 mm high and set aside in a cool place.
Cut the melon into small cubes 3 mm on each side and leave to cool
Prepare an emulsion with pistachio pesto. Add 50 grams of pesto and 50 grams of water and set aside.
Finally the vinaigrette: 30 grams of vinegar 70 grams of fish stock and 25 grams of cooked potato and 30 grams of extra virgin olive oil.
Emulsify these ingredients with a blender or thermomix, season with salt, timut pepper and set aside.
Prepare the pancarrè and cut it into cubes and fry in extra virgin olive oil at 160 ° C then bake it to remove excess fat.
Now prepare the dish, arranging the amberjack slices, the melon cubes.
Put here and there some traces of pistachio pesto, dress with rocket leaves and sauces with the dressing.
Finally put a few cubes of fried bread and grated bottarga.

Enjoy your meal