Bring to a boil the salted water and cook the penne. In a pan pour the oil and brown the clove of garlic, then pour the tomato pulp. Cooked for 10 minutes, add 2 tablespoons of cooking water, the olive spread and chopped parsley, stirring well to mix the ingredients. Pour the well-drained penne directly into the pan of the sauce and sauté for a minute. Put them in a serving dish and serve them on the table garnishing with some sprigs of fresh parsley and sprinkle with grated Parmesan cheese.
Cut smoked scamorza cheese into cubes, and mixed with sundired spread EasyMontali. Roll out the pizza dough and create discs with a food ring mold. Take one disc of pizza dough at a time and stuff it with the cream of dried tomatoes that you have prepared. Brush the edges with a piece of egg white, then close the discs in half, pressing well with your fingers to obtain a crescent, sealing well all the edges with one fork. Heat the oil for frying and when it has reached the temperature of 180°, fry 2-3 panzerotti at a time. Once finished, you can serve and enjoy your panzerotti with sun-dried tomato cream and hot scamorza.
Start with the béchamel sauce by melting the butter in a pan; Add the flour, milk, salt and nutmeg. When the béchamel sauce is thick, turn off the heat. Add the béchamel sauce to the artichoke spread EasyMontali, add 30 grams of grated Parmesan cheese and 3 eggs. Fill 5 molds and bake them for about 35-40 minutes in a hot oven at 180 º. Meanwhile prepare the parmesan sauce, putting the cream in a pan and bringing it to the boil; Then add the parmesan and stirring, let it melt. At this point prepared parmesan wafers: line a baking tray with baking paper, then spread on the surface 5 tablespoons of grated cheese forming 5 circles. Once baked artichoke flans, let them rest for a few minutes. Insert the pan with the wafers in the oven. When the wafers are ready, place them on 5 serving plates. Take the flans and place each of them on your own wafer. Finally, pour the Parmesan sauce on the flans.
200 g di artichoke spread Easymontali
30 g di Parmesan cheese
2 ladle of broth
3 little eggs
3 olive oil tablespoon
To taste salt and pepper.
To taste nutmeg
FOR BECHAMEL SAUCE
20 g flour “00”, 150 ml milk, 20 g butter, to taste salt and nutmeg.
FOR PARMESAN CREAM
100 ml liquid cream, 4 Parmesan cheese tablespoon, to taste salt and pepper.
FOR PARMESAN WAFER
5 Parmesan cheese tablespoon
Place the veal nut in a saucepan with a clove of garlic cut into strips. Brown with a tablespoon of oil and 10 g of butter. Sprinkle with a glass of wine, salt and let evaporate. Cover and cook for about 20 minutes, over medium heat. Meanwhile, put 200 g of pepper spread in the saucepan, with the meat. Season to taste with salt and continue cooking, over low heat and covered, for about 25 minutes Just before serving, remove the meat from the bowl. Keep it warm wrapped in tinfoil and blend the cream of peppers by adding the cream and a tablespoon of chopped parsley. Serve the sliced meat, covered with pepper cream.
Put water, peeled garlic, coriander, sugar and salt in a saucepan; stir and bring to a boil. Turn off the heat and let the mixture cool in a separate bowl. Prepare the chicken: clean it from excess fat and when the marinade is cold, immerse the chicken that must remain submerged for 24 hours. After 24 hours, remove the chicken from the marinade, let it drain well and dry. Brush the entire surface of the chicken with harissa spread, then transfer it on a grill placed in a pan that can collect the cooking fund. Bake at 200° for 12 minutes, then at 170° for another 45 minutes When ready, serve the harissa chicken hot and with drizzle it with cooking juice.
In a pan, melt the butter and brown the fillet on the both sides. Once ready remove them and keep them warm to one side. Pour in the cognac and flame by tilting the pan slightly to one side so that the liquor goes all on one side and let go of the flame until it turns off. Now add the cream, mustard and the mushroom and truffle spread, stir well and season with salt. Lay the fillets aside and let them go on the fire for a few minutes until the cream has thickened a little. Serve the fillets with a bit cooking bottom and any truffle grated.
Preheat oven to 200°. Cut the edges of the bread and roll out them with a rolling pin. Drizzle the slice bread with some oil and put them into oiled muffin pan cups. Put the raw ham slices in a bakewar and in another bakeware make four piles of Pecorino. Put both bakeware in the oven for 10 minutes. Add the salt, oil and pepper to the ricotta and mix until you get a cream. Put it in the baskets and cover with artichoke spread. Crumble over the crunchy raw ham, a sprinkle of pepper and finish with the pecorino wafer. Recipe by: @givemefood.it
4 slices of wholemeal pancarrè
250 gr cow’s milk ricotta
2 slices of raw ham
50 gr of Pecorino cheese
To taste salt
To taste oil
To taste pepper
100 gr of Cinta Senese lard
250 gr di cherry tomatoes
2 pinches of garlic
2 tablespoon extra-virgin olive oil
1 tablespoon brown sugar
to taste salt
to taste oregano
In una padella mettete un filo d’olio e uno spicchio d’aglio. Tagliate i pomodorini a metà e disponeteli nella padella con lo zucchero e il sale. Saltateli per 5 minuti. Spegnete il fuoco e aggiungete una spolverata di origano. Bruschettate il pane. Componete le bruschette mettendo come base il patè di olive, aggiungete un pomodorino, una fetta di lardo, e poi un altro pomodorino. Aggiungete il sughetto caldo dei pomodrini, un altro ciuffetto di patè di olive Easymontali e concludete con un pizzico d’origano. Ricetta a cura di: @givemefood.it
Whisk the eggs and add salt, yogurt, parmigiano, milk, flour and yeast following the order. Mix all the ingredients. Chopp the vegetables and pour them into the wet ingredients. Add artichoke spread EasyMontali and mix. Cook in convection oven 150° for 30 minutes. Recipe by: @passionedellacucinadirachele.it
500gr di flour
10gr extravirgin olive oil
FOR THE TOPPING:
300gr fior di latte or mozzarella
3 small artichokes (chopped)
150gr di speck (sliced)
olio extravergine d’oliva
• To make the dough, stir in a mixing bowl all the flour, yeast and about 60% of the water (cold) for about 7/8 minutes or until it is smooth and elastic.
Add the oil, the remaining part of water and salt and knead for 10 minutes.
• Put the dough in the fridge for 16 hours and leave it to prove until it has doubled in size
•Then take the dough and Divide it into three equal portions, and shape each portion into a ball. Cover with a damp cloth and allow to prove again for about 15 minutes. Preheat the oven at 250°.After 15 minutes roll out the pieces of the dough to form a circle that will fit on your pizza stone or baking tray. Cook for 5 minutes then cover the surface with artichoke spread, and add fior di latte cheese (or mozzarella), the artichoke chopped, speck ham and cook for other 10 minutes.
gurt, parmigiano, milk, flour and yeast following the order. Mix all the ingredients. Chopp the vegetables and pour them into the wet ingredients. Add artichoke spread EasyMontali and mix. Cook in convection oven 150° for 30 minutes. Recipe by: @passionedellacucinadirachele.it
Bring to boil the water, add some salt, and cook pasta for the time suggested on the package. Drain pasta and pour on it both basil sauce pouches Easymontali, and scamorza cheese chopped. Put the seasoned pasta in a baking pan and bake it at 200° for 5/6 minutes to gratin.
Unroll the puff pastry and leave it on its supplied parchment paper. Brush all the pastry with the beaten egg.
Spread the olive pate Easymontali on half of the puff pastry
Using the parchment paper, fold the dough over the filling, press gently with your hands then remove the parchment paper.
cut the pastry into 8 strips. Brush the surface of the strips with the beaten egg and distribute the sesame seeds.
Now take a stript and roll it up forming a twist.
Boil the water, salt it and pour in it Rotini pasta. Cook the pasta for 12 minutes. Once cooked, drain and pour the Boscaiola sauce of Industrie Montali. Add grated Parmesan cheese to taste and serve.
Preheat the oven at 180°.
Prepare the crepes by mixing the eggs with the water and flour in a bowl.
Grease the pan, heat it and put a ladle of mixture.
Turn the crepes and continue like this until the mixture is used up.
Roll out the crepes and fill them with the soy sauce and a sprinkling of grated emmental.
In a pan put a few tablespoons of soy sauce, place the crepes that you have closed as a cigar, cover with the sauce and finish with the emmental.
Cook in a hot oven for about 20 minutes at 180 degrees.
15g fresh yeast
50gr extra virgin oilive oil
FOR THE MIXTURE:
200g cherry tomato
150g black olive
oregano to taste
extra virgin olive oil to taste