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 persons

  • Carnaroli rice 200 gr
  • 1 pack of almond pesto BuonoNaturale
  • 1 pack of white truffle cream
  • 50 ml of white wine
  • 50 grams of grated Parmesan cheese
  • 100 grams of butter

 

Method

Toast the rice with the chopped onion and a knob of butter, pour a glass of white wine and let it evaporate.
Continue with pouring water for 3/4 of cooking (about 12 minutes). Add the velvety and bring to an end.
With the flame out, stir in the almond pesto, butter and parmesan. If necessary, adjust with a little salt.
Pour into dishes and tourbillon sauces with the white truffle cream emulsified with a little hot water.

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