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

  • 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:

  • 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 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