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 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



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