Strada per Aiola 5/G - Montecchio Emilia (RE) (+39) 0522.863186 - (+39) 0522.863181

SCHIACCIATINE DI CARNE CON SUGO ALLA NAPOLETANA

Difficulty: Facile
Serves: 4 schiacciatine
Procedure time: 10min.
Cooking time: 10min.
PROCEDURE:

Add in a bowl all thei ngredients and knead until you get ac ompact dough.

Then form balls with the dough and crush them.

Put in a pan 3 tablespoons of extra virgin olive oil and fry the meatballs turning them a couple of times.

When cooked, add the Easymontali Napolatana sauce and let meatballs flavor few minutes then serve.

INGREDIENTS:
  • 350 gr minced meat
  • 30 gr aromatic breadcrumbs (rosemary, oregano
  • 30 gr di ricotta cheese
  • Napoletana sauce @easymontali
  • salt

PENNE WITH BOSCAIOLA SAUCE

Difficulty: Very easy
Serves: 2
Procedure time: 9min.
PROCEDURE:

Cooked pasta in boiled salted water for 9 minuts.

Once cooked and drained add to it Boscaiola sauce @easymontali.

Sprinkle grated Parmigiano cheese and serve!

INGREDIENTS:
  • 160 gr di Penne pasta
  • Boscaiola sauce @easymontali
  • Parmigiano cheese to taste

MEZZELUNE STUFFED WITH RICOTTA AND ARTICHOKES WITH BASIL SAUCE

Difficulty: Medium
Serves: 2
Procedure time: 15min.
Cooking time: 6min.
Leavening time: 1 ora
PROCEDURE:

Beat the eggs in a container and gradually add the flour, oil and salt. Work the dough until it is homogeneous and elastic.

Let it rest for half an hour wrapped in the foil. Meanwhile mix in a bowl the Ricotta cheese, Parmesan cheese, salt, pepper and artichoke pâté @easymontali.

Roll out the dough and make circles. Fill the circles with a teaspoon of filling, wet the edges with water and fold in half;

Cook them in boiling water for a 6 minutes and once cooked and drained season with the ready sauce “Tomato & Basil” sauce @easymontali .

Sprinkle with grated Parmesan cheese on top and serve.

INGREDIENTS:

For fresh Pasta

  • 1 egg per 100 grams of flour (you can use either 00 flour integrally, or mixed with semolina flour or type 1 flour)
  • A pinch of salt
  • 1 tablespoon olive oil
  • Tomato & basil sauce @easymontali

For the filling:

  • 150g Ricotta cheese
  • 100g grated Parmesan cheese
  • 70gr artichoke pate @easymontali
  • Pepper and salt

Vegetable Hamburger

Difficulty: Very easy
Procedure time: 5min.
Cooking time: 15min.
PROCEDURE:
Cook the vegetables in a pan, then let them cool and then mix them with breadcrumbs or flour together and the pate @Easymontali chosen.
Then spread on parchment paper and obtain diskettes.
Bake 15 minutes at 180 degrees and voilà a great lunch or a quick and tasty dinner saver!
Recipe @passionedellacucinadirachele
INGREDIENTS:
  • Vegetable as taste
  • Breadcrumbs or flour
  • Patè @easymontali as taste

wholemeal PUFF PASTRY SWIRLS WITH OLIVE PATÈ

Difficulty: Easy
Serves: 2 people
Procedure time: 60min.
PROCEDURE:

Add flour, water, oil and salt and knead it as long as you get a thick dough. Wrap in cling film and refrigerate for 30 minutes.

Then roll out the dough on a floured pastry board until is thin and spread on it the olive patè. Roll up the puff pastry, tightening it well and put it 10 minutes in the freezer. Cut it into 2cm thick slices and flattened them a bit.

Bake for 15 minutes at 180° and serve.

Thank for the recipe @travelandcook16134

INGREDIENTS:
  • 150 g whole wheat flour
  • olive patè EasyMontali
  • 100 g water
  • 20 gr extra virgin olive oil
  • 4 gr salt

muffin OMELETTES WITH DRIED TOMATOES PATÈ

Difficulty: Easy
Serves: 5 omelettes
Cooking time: 30min.
PROCEDURE:

Beat the eggs with salt, add the grated cheese, the dried tomatoes patè to taste st and mix with a whisk.
Distribute the mixture in 5 well-greased muffin molds and bake at 180° for 25 minute.
Once ready, divide them in half and stuff with salad and cold cuts to taste.

INGREDIENTS:

salted PUFF PASTRY ROSES

Difficulty: Easy
Serves: 10 roses
Cooking time: 20min.
PROCEDURE:

Preheat the oven at 200°.
Roll out the rolls of puff pastry and spread on one the pepper spread and on the other the harissa spread leaving a free edge all around.
Fold in half and seal the edges. Cut strips of cm. 2 wide. Twist each strip on itself and then roll it up forming a swivel. Put the roses in a baking sheet and brush them with the beaten egg.
Bake at 200 degrees for 10/15 minutes.

INGREDIENTS:

stewed LENTILS WITH SUNDRIED TOMATO

Difficulty: Easy
Serves: 5 People
Cooking time: 20min.
PROCEDURE:

Fry celery, carrot and onion in a pot with oil. Add the drained lentils and cook a few minutes over high heat. Add the dried tomato spread, a rosemary sprig, salt and pepper. Cover it with water and cook over low heat for about twenty minutes.
Serve with croutons.

INGREDIENTS:

scialtelli WITH PEPPER SPREAD

Difficulty: Easy
Serves: 4 People
Cooking time: 10min.
PROCEDURE:

Bring salted water to a boil and cook the scialatielli leaving them al dente. Set aside a ladle of cooking water. Place in a pan a drizzle of oil with half an onion, fry for a minute and add the pepper pate with pasta water. Add the scialatielli and stracchino cheese, cook for another 2/3 minutes and stir in.
Turn off the heat and add the nuts.
The dish is ready.

INGREDIENTS:

pizzi LECCESI WITH DOUBLE CONCENTRATED TOMATO

Difficulty: Easy
Serves: 6 pizzi Leccesi
Cooking time: 35min.
Leavening time: 2/3 hours
PROCEDURE:
Prepare the filling: cut the cherry tomatoes, onions, add the olives and season with extra virgin olive oil, salt and oregano.
Dissolve the yeast in the water, add the flour and knead quickly; add the salt and oil, the double tomato paste @industrie_montali and continue to knead until you get a homogeneous dough. Cover and let rise until doubled.
Put the leavened dough on a plane, spread it slightly with your hands. In the center pour the filling and mix.
Form a strand and divide it into 6 pieces of rounded shape.
Bake at 200 degrees for about 35 minutes.
Recipe by: @pattypatty_c
INGREDIENTS:

FOR THE MIXTURE:

  • 200g cherry tomato
  • 300g onion
  • 150g black olive
  • oregano to taste
  • extra virgin olive oil to taste

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