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  • 22 October 2019by buononaturale

    Ingredients for 4 people

    • 150 grams of BuonoNaturale red rice
    • 1 octopus of 500 gr
    • 1 sepia from 300 gr
    • 500 gr mussels
    • 250 of clams
    • 10 razor clams
    • 4 coppery tomatoes
    • 1 bunch of parsley
    • 1 ginger root
    • 1 large lemon

     

    Method

    Cook the BuonoNaturale rice for the duration indicated on the package (40 minutes), drain and set aside.
    Wash and clean cuttlefish and octopus.
    Cook the octopus and cuttlefish in acidulated and salted water.
    Chill and cut into regular pieces, break out the remaining seafood with oil, garlic and parsley. Shelled and joined.
    Wash the tomatoes, remove the seeds and cut into cubes
    Add to the rice and season with extra virgin olive oil and season with salt and freshly ground pepper.
    Peel the lemon and cut the skin into small brunoise. Blanch the peel in water for 5 minutes. Cool and add to the juice obtained from the pulp, add equal amount of ginger juice and double the olive oil, then add salt and add the remaining chopped parsley.
    Serve the rice in a mold in the center of the serving dish and place the seafood around it, then sprinkle with the ginger citronette

    Enjoy your meal



    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

    • 1 packet of polenta with porcini mushrooms BuonoNaturale
    • 1 can of black olive cream BuonoNaturale

     

    Method

    Follow the recipe of the package and cook, pour everything in a blender and smooth about 1 mm with a spatula on baking paper.
    Dry in the oven at 70°C open to lose all the moisture (about 6 hours)
    Cut regularly and fry in very hot oil.
    Accompany the patè with these blown tacos.

    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

    • 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 pack of spelt BuonoNaturale with pumpkin
    • 50 g of Parmigiano Reggiano
    • 100 g of butter
    • 1 arancia
    • 10 gr of roasted coffee powder

     

    Method

     Grate the orange peel and squeeze the juice out of it and let it reduce to a third.
    Toast the spelled with 25 grams of butter and moisten it with a glass of white wine.
    Continue cooking by pouring about 800 g of boiling water.
    When cooked, turn off the heat and stir in the butter, parmesan and the orange reduction.
    Pour soft into dishes and sprinkle with a little coffee powder and fresh orange peel.

    Enjoy your meal



    22 October 2019by buononaturale

    For the whipped cream

    • 125 grams of cream
    • 35 grams of sugar
    • 30 gr egg yolk
    • 20 grams of amaretto liqueur
    • 1 sheet of isinglass
    • 125 grams of mascarpone

     

    Method

    Beat the sugar with the yolk, add the hot cream and cook in a bain-marie until the spoon is covered (86 ° C), add the gelatine soaked in cold water and finally the liqueur. When the temperature drops below 40 ° C add the mascarpone and mix with a rubber scoop. Leave in the fridge until tomorrow.

    Whip with a whisk in a planetary mixer.

     

    For the almond sponge

    • 100 gr of whole egg
    • 20 gr of seed oil
    • 30 grams of sugar
    • 30 grams of powdered almonds
    • 25 grams of 00 flour or corn starch

     

    Method

    Mix all the ingredients in the blender and reduce to paste and pour into a 500 cc siphon loaded with 2 nitrogen refills and blow just 1 third of a disposable paper cup with the bottom of the hole.
    Cook in the microwave for about 40 seconds.

     

    For the candied capers

     

    Method

    Wash the capers from the oil and salt them overnight.
    Prepare a syrup 200 grams of water with 100 grams of honey. Bring to the boil and add 25 grams of squeezed BUONONATURALE capers. leave them to syrup slowly, leaving everything at 60°C.

    Serve a large spoonful of tiramisu on the plate sprinkle with a little coffee and lightly chopped capers and grated rind of lime.
    Accompany all with the almond sponge.

    Enjoy your meal