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Bioland
- THE BIOLAND RECIPES

- THE BIOLAND RECIPES

  • SQUARE PEN “CRUSCO AND CACIO”

Ingredients:
Penne Rigate Bioland 400 gr
Senise cruschi peppers n. 8
Extra virgin olive oil
Garlic clove n. 1
Cacio ricotta

Preparation:
Boil the water, salt and cook the pasta.
In a pan pour plenty of oil, bring to 155 ° C, submerge the peppers for a few seconds, remove from the pan and leave to cool in a container to make them crisp (crisp).
In another pan, pour 6 tablespoons of oil and a teaspoon of garlic flavored oil, then crumble the peppers in oil, drain the pasta and pour into the pan adding a little 'water to cook the pasta.
Serving: in a pastabowl dish arrange the penne rigate, grate over the ricotta cheese and serve.

  • STRIPED PENS WITH SICILIAN BROCCOLET CREAM, CALAMARI AND TOMATOES DRIED SEMI PERFUMED WITH LEMON AND BLACK OLIVE CARBON

Ingredients:
Penne Rigate Bioland gr 300
Sicilian broccoli
Squid gr 200
Semi dried tomato 80 gr
Fresh spring onion
Taggiasca black olives, pitted 50 gr
Lemon
salt
pepper
Extra virgin olive oil

Preparation:
Prepare the broccoli and wash in running water, make some florets and sear in a saucepan with slightly salted water for about 4-5 minutes.
Cool about ten florets in water and ice for the decoration and blend the remaining ones adding a little cooking water, salt, pepper and extra virgin olive oil.
Bring salted water to boil and cook the pasta for 10 minutes.
Clean the onion, cut into julienne strips and brown with a little oil.
Add the squid, previously cleaned and cut into strips, sauté over high heat, add salt and pepper. Add the semi-dry tomatoes cut into julienne strips and the broccoli cream and cook for a few minutes.
Drain the pasta and pour into a pan with olive oil.
Arrange the pennies in a serving dish and decorate with black olives (oven-dried at 120 ° for 1 hour), the broccoli pudding and lemon rapè, serve.

  • SPAGHETTI AT PECORINO DI MOLITERNO WITH COZZES, PEPPER AND FRESH TIMO

Ingredients:
Spaghetti gr 360
Pecorino aged 200 gr
Shelled mussels gr 100
pepper
Fresh thyme
Extra virgin olive oil
Garlic

Preparation:
Boil the Spaghetti in plenty of salted water. Meanwhile, in a saucepan, pour a little oil and grind plenty of pepper.
Pour the pasta into the pan with oil, mussels and pepper over low heat, add the grated pecorino and mix well with the cooking water.
Serve with the addition of fresh thyme leaves.


  • RIGATONI'S RUNNING WITH PUMPKIN FLOWERS AND ALICI

Ingredients:
Rigatoni 320g
Anchovies
Crescence 100g
Zucchini flowers
Bechamel 300ml
Garlic n.1 clove
Lemon
Parsley
Extra virgin olive oil
salt

Preparation:
Clean the zucchini flowers, deprive them of their pistil and cut them to open them. Brush with oil a mold (30 cm) and line it with greaseproof paper greased with oil. Finally lay the flowers so that they cover the entire surface.
Cook the Rigatoni in plenty of salted water for 10 minutes. In the meantime, clean the anchovies and cook them for a few seconds, on the side of the skin, in a pan with a little oil and garlic. Then pour them into a bowl with the rest of the ingredients and blend with the minipimer to obtain a smooth cream.
Drain the rigatoni, season with extra virgin olive oil, then compose the flan by adding a few tablespoons of cream between one layer and another. Finally cover with other pumpkin flowers. Finish cooking in the oven at 180 degrees for 15/20 minutes.
Turn the flan upside down onto a serving dish, decorating with a few parsley leaves.


  • SEDANO SQUARE WITH RED ANCHOVY (WITH 'ANCIOVA) AND CHEESE OF THE POOR

Ingredients:
Sedanino Bioland gr 320
Anchovies in oil gr 100
Tomato concentrate 100 gr
Grated bread gr 120
Garlic
Extra virgin olive oil
Grape passolina gr 50
Pinoli gr 50
sugar

Preparation:
Peel the garlic, fry in a pan with olive oil and remove from the pot.
Add the anchovies, shredding them as much as possible with a spoon; add the pine nuts and the raisins.
Add the tomato paste, dissolve with a little water, add salt, add a little sugar and cook until you have a full-bodied sauce.
Put some grated bread in a pan with a little olive oil and leave to toast.
Boil the sedan al dente, drain, season with the sauce and sprinkle with grated bread.


  • LANDS OF MEZZO

Ingredients:
Spaghetti Bioland 350 gr
Cauliflower gr 400
Sardella gr 100
Unpolished toasted peanuts gr 50
Extra dark chocolate gr 15
Oil gr 20
salt
pepper
Milk l 1.

Preparation:
Boil the cauliflower in a saucepan with slightly salted milk.
Drain and emulsify with extra virgin olive oil, adding salt and pepper.
Finely slice the sardines and put in a baby bottle.
Toast the peanuts and chop coarsely.
Cut the chocolate into flakes.
Serve: Drain the pasta and sauté in the cauliflower cream. Arrange the Square Spaghetto in a deep dish, stain with the sardelle sauce and, in the end, sprinkle with the peanuts and the chocolate flakes. Finish the dish with a drizzle of olive oil.

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