RICE WITH TOMATO AND BASIL
Chop the shallot and brown it in a pan with a drizzle of oil.
Once browned, turn off the heat and add the tomato sauce@easymontali and leave it to flavor.
In the meantime, bring half a liter of water to boil and add the rice. Let it cook for about 18 minutes.
Once it is cooked, add it to the sauce kept aside and stir it to taste with a handful of grated cheese to taste and serve.
Other option: transfer everything to baking dishes and if you have a sweet tooth, insert a cube of stringy cheese inside, and bake for 10/15 minutes at 180°.
When they’re ready, flip the baking dishes into the serving dish and serve!
INGREDIENTS:
- 160g Parboiled rice
- oil to taste
- salt to taste
- fresh basil to taste
- 1 shallot
- Grated Parmesan cheese
- 1 basil sauce@easymontali
- Stringy cheese (optional)
BUNS WITH PEPPER SPREAD
Cut in half the buns, heat in the toaster or hoven for few seconds.
Fill the bun with pepper spread @easymontali or with the spread that you like and enjoy!
INGREDIENTS:
- sesame/milk/ wholegrain Buns to taste
- pepper spread @easymontali you can use other flavours
COLD PASTA WITH PESTO ALLA GENOVESE
Cook pasta meanwhile toast the pine nuts.
once pasta is ready, season it with pesto @easymontali, mozzarella cheese cutted in small pieces, the olives, some basil leaves and pine nuts!
Serve and enjoy!
- 320 gr of pasta Fusilli
- Cherry tomato to taste
- 1 Mozzarella cheese
- Pesto alla genovese Easymontali sauce
- Green pitted olive
- 40 gr of pine nuts
- basil
- oil to taste
- salt to taste
- pepper to taste
CAVATELLI WITH BOSCAIOLA SAUCE
You can use ready-made Cavatelli pasta. Cook cavatelli for 10 minutes, drained them and season them still hot with Boscaiola di @Easymontali sauce.
To make cavatelli pasta:
To make the cavatelli, add the semolina and salt to a bowl and stir to combine. Pour the water in slowly as you knead with your hands, continuing like this until the flour has absorbed all the water.
At this point, transfer the dough to a pastry board and work it for 5-10 minutes, folding it over itself to make it smooth . Shape the dough into a small ball, wrap it in plastic wrap, and leave to rest for 30 minutes at room temperature.
From the dough create stripes around 6-7 mm thick. Then cut the stripes into pieces of around1 cm.
To create cavatelli use your thumb to press down and, at the same time, drag the piece of dough forward. Keep sprinkle cavatelli with wheat semolina so they don’t stick, and arrange them on a tray.
Cook your cavatelli in boil water for 10 minutes, once cooked, drained them and season the, still hot with Boscaiola di @Easymontali sauce. Sprinkle Parmigiano Reggiano cheese and enjoy!
- Remilled durum wheat semolina 400 g
- Water 240 g ambient temperature
- Fine salt to taste
- Sugo alla Boscaiola @Easymontali
- Parmigiano Reggiano grated cheese to taste
MEAT ROLLS WITH BLACK OLIVES PUREE’
Spread the black olives pureé @easymontali on chicken steaks, mince the tomatoes, the basil and put them on the chicken steaks.
Roll up the slices end fixed them with toothpicks forming rolls. Flour the rolls and cook them in a pan blending with wine for few minutes
Serve the rolls with @easymontali aside!
- 6 slices of chicken steaks
- cherry tomatoes to taste
- basil
- flour to taste
- oil and salt to taste
- white wine to blend
- paté di olive nere @Easymontali
CHICKPEAS PATTIES WITH ZUCCHINI AND SESAME SEEDS
Put the drained and rinsed chickpeas in a bowl and blend. Wash the zucchini, cut the ends, grate them, and wring them well with your hands.
Add the zucchinis to the chickpeas and add grated Parmigiano cheese turmeric to taste, a little garlic paste @easymontali, basil to taste and sesame seeds to taste. Knead the ingredients well and create patties
In a separate bowl prepare the breadcrumbs and pass the patties. Once ready put them on a baking sheet lined with parchment paper.
Add a little extra virgin olive oil and cook the chickpeas patties in a static oven at 200 degree for about 15 minutes.
- 200g canned chickpeas
- 2 zucchinis
- 30g Parmigiano grated cheese
- grated bread to taste
- turmeric to taste
- garlic paste easymontali to taste
- basil to taste
- sesame seeds to taste
- extra virgin olive oil
HALFMOON WITH SUNDRIED TOMATO AND PECORINO CHEESE
Make circles from the puff pastry using circle stamp. Cut the Pecorino cheese into strips of about 2 cm.
Place a knob of Ricotta cheese, a teaspoon of sun-dried tomato paté @easymontali and a small piece of Pecorino cheese in the center of the disks. Sprinkle with a little pepper and close in half moon shape.
Brush with oil and bake at 180° for 10 minutes or fry in abundant boiling oil until golden brown.
– 1 roll of puff pastry
– 100 gr Ricotta cheese
– 100 gr Pecorino cheese
– Sundried tomato purée EasyMontali
– oil and pepper to taste
TOTEM OF RICE & BLACK OLIVES
Boil the rice in plenty of boiling salted water for about 12 minutes. Once cooked, drain and keep aside.
In the meantime, chop the rosemary, blanch the tomatoes in water, peel them, cut them in half, remove the seeds and cut them finely. Heat 3 tablespoons of oil in a saucepan, add a teaspoon of onion paste, the rosemary and brown for about 3 minutes over moderate heat. Add the tomatoes, salt and pepper to taste, mix again and cook for 5 minutes.
Add the rice to the saucepan and mix. Turn off the heat and let it cool.
Break the eggs into a bowl, add the rice, grated Parmesan and cream, then stir to mix everything.
Grease the round molds with oil and pour the mixture, put in the oven at 180°C for 40 minutes.
Remove from the oven, leave to cool, stack the discs alternating them with the olive paté.
- 160 g Arborio rice
- 100 g black olive purée @EasyMontali
- 1 sprig of rosemary
- To taste onion paste @EasyMontali
- 4 chopped tomatoes
- 3 eggs
- 80 g di Parmigiano Reggiano cheese
- 100g fresh liquid cream
- extra virgin olive oil
- to taste salt and pepper
PACCHERI WITH SQUID AND TOMATO SAUCE
In the meantime, combine garlic to taste, oil, fresh chilli pepper in a pan and leave to flavor for a few minutes over low heat.
Add the squid and blend with the white wine.
Turn off the heat and add the chopped cherry tomatoes, the Paccheri and the EasyMontali basil sauce.
Finally, sprinkle with parsley, mix and serve!
- Squid 500 gr
- Paccheri pasta 320 gr
- cherry tomatoes 200 gr
- tomato sauce @EasyMontali
- white wine 50 ml
- fresh chili
- garlic to taste @Easymontali
- chopped parsley
- sea salt
- extra virgin olive oil to taste
TROFIE WITH PESTO ALLA GENOVESE
Put a pot with plenty of water on the fire and bring it to a boil. When the water boils, add the coarse salt just enough, mix and pour the trofie.
Cook the trofie for 10-12 minutes. While the trofie are cooking, pour the pesto into a bowl.
Once the trofie are cooked, drain them and add them to the pesto. Stir, add a sprinkling of Parmigiano Reggiano and serve.
- 160g di Trofie
- Sea salt to taste
- Pesto alla Genovese @easymontali sauce
- Parmigiano Reggiano grated cheese to taste
