PUMPKINBALLS WITH SWEET ROASTED GARLIC
Clean and cut the pumpkin into chunks, put it on parchment paper, add salt and oil and bake it in the oven at 200° for 15/20 minutes.
The pumpkin should be very soft. Once ready, drain it well and then pass it in a mixer, in order to make it a puree. Put it in a bowl and add egg, pepper, a pinch of garlic paste @easymontali, Parmigiano Reggiano cheese, salt, 110 gr of breadcrumbs, and a little rosemary.
Knead and cut into meatballs and roll them one at a time in the leftover breadcrumbs. Place them on a baking sheet lined with parchment paper, sprinkle with a drizzle of oil and bake at 180° for 15 minutes. The meatballs should be golden brown.
If you don’t want to cook them in the oven, with the same procedure, you can fry them in plenty of hot oil or air fryer.
INGREDIENTS:
- 400 gr. pumpkin pulp
- 70 gr. grated Parmigiano Reggiano cheese
- 1 egg
- 125 gr bread crumbs
- Sweet roasted garlic @industriemontali
- Salt
- Pepper
- Extra virgin olive oil
- Rosemary
PASTA WITH SWORDFISH AND SPICY ORGANIC TOMATO
Cook the pasta in plenty of salted water and in the meantime cut the swordfish into cubes and cook it in a pan for 4 minutes.
Add the gravy and mix well. Let it cook for another 7 minutes, adding salt, pepper and herbs to taste.
Drain the pasta al dente and add it to the sauce.
Serve piping hot with a sprinkle of pepper.
Ingredients:
- 320g Pasta
- 500g swordfish
- 2 pouches of Arrabbiata bio @easymontali
- 2 teaspoon of extra-virgin olive oil
- Pot herbs to taste
- Salt, pepper to taste
CHRISTMAS TREE
To make the savory brioche Christmas tree, collect all the dry ingredients except the salt in the bowl of the mixer. Attach the whisk and start kneading at low speed, slowly pouring in the water. Then add 3 tablespoons of double concentrate @industrie_montali slightly diluted with water. When you have obtained a homogeneous mixture, mount the hook and add the melted butter little at a time so as to incorporate it perfectly.
Continue kneading until smooth, adding salt only towards the end. Transfer the dough into a bowl, cover it with cling film and let it rise in the switched off oven with the courtesy light on until it doubles in size (it will take about 2 hours).
In the meantime, prepare the seasoning: chop the speck, the brie, and the dried tomatoes @industrie_montali in quantities as desired. Mix everything and keep aside.
Once the leavening time has passed, turn the dough out onto the pastry board and into portions of around 25 g each: you should get around thirty. Form discs, fill them with the sauce and close the flaps, giving each portion of pasta a sphere shape and then rotate them on the work surface (proceeding with the so-called “pirlatura”).
Then place each ball next to each other on a baking tray lined with baking paper, forming the shape of a fir tree. (photo)
Brush the egg diluted with milk, sprinkle with salt, cover with cling film and leave to rise for 30 minutes.
Bake the savory brioche Christmas tree in the preheated oven at 180°C for 25-30 minutes, then take it out of the oven and let it cool until ready to serve.
For the dough:
- 250 g of 00 flour
- 250 g of Manitoba flour
- 250 g of water
- 50 g of butter
- 7 g of dry yeast
- 1 teaspoon of salt
- 2 teaspoons of sugar
- 3 tablespoons of double tomato paste @industrie_montali
To brush:
- 1 egg yolk
- Milk to taste
For the stuffing:
- 100 g of speck
- 100 g of brie
- 3 tablespoons of dried tomato pâté @industrie_montali
PUMPKIN RICE
Remove the skin from the pumpkin and cut it into fairly small cubes.
Heat half a liter of broth (homemade or with stock cubes)
Melt the @easymontali sauté paste to taste in a small bowl, adding water a little at a time.
In a saucepan, cook the pumpkin cubes with the sauté and brown them with a little broth for about 10 minutes.
In a pan, toast the rice until it becomes almost transparent, then add a little white wine, let it evaporate and pour the rice into the pan with the pumpkin. Continue cooking the rice, stirring and adding vegetable broth whenever it dries out too much.
When the rice is practically cooked, add the grated Parmesan cheese, a knob of butter and mix well so as to cream it perfectly.
Season with salt if necessary and serve hot.
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- 350 g Carnaroli rice
- 400 g pumpkin
- 1 tube of sautéed @easymontali
- 1l of broth (homemade or with stock cubes)
- White wine
- 75 g Parmigiano Reggiano
- 1 knob of butter
- Extra virgin olive oil
- Salt
WHOLEWHEAT SPAGHETTI WITH PESTO AND TOFU
Start by boiling the potatoes until soft. With a potato masher, reduce them to a puree, add a teaspoon of roasted sweet garlic @easymontali, if you want add the grated Parmigiano Reggiano DOP and mix.
Meanwhile, cook the pasta for the time indicated on the package. While it is cooking, soften the potato mixture with cooking water, then blend with the hand blender to obtain a smooth and rather fluid cream that you will use as a base for the dish you are going to serve.
Drain the pasta, season it with pesto with tofu @easymontali sauce and place it on top of the potato cream.
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INGREDIENTS:
- 160G fusilli pasta
- 300g of potatoes
- 1 teaspoon of sweet roasted garlic @easymontali
- 1 pouches of pesto with tofu @easymontali
- Parmigiano Reggiano cheese optional
CUBES WITH ARTICHOKE PATE’ AND COD FISH
In a frying pan, cook the cod with a teaspoon of onion @easymontali, oil and salt.
Mash the boiled potatoes and add the cooked cod, a tablespoon of artichoke pate @easymontali, pepper, oregano and the olives cut in half.
Mix everything together and form cubes. Bread the cubes and bake them in the air fryer or oven until golden brown.
Enjoy your meal!
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- 500g boiled potatoes
- 200g cod fish
- 1 teaspoon onion @easymontali
- oil to taste
- salt to taste
- pepper to taste
- 4 black olives cut in half
- oregano to taste
- 1 tablespoon artichoke pate @easymontali
- breadcrumbs
HALF MOONS WITH DRIED TOMATOES SPREAD AND PECORINO CHEESE
Cut little disks from the puff pastry.
Cut Pecorino cheese into strips about 2 cm long.
At the center of the disks put a knob of ricotta cheese, a tablespoon of sun dried tomato @easymontali patè and a piece of Pecorino cheese. Sprinkle with pepper and close at half moon.
Brush the half moons with oil and bake at 180 º for 10 minutes or you can fry in plenty of hot oil until golden brown.
INGREDIENTI:
- 1 puff pastry roll
- 100g ricotta cheese
- 100 g di pecorino cheese
- Patè pomodori secchi @industrie_montali
- Oil to taste
- Pepper to taste
CREPES WITH MUSHROOM
For the dough, mix the eggs with the salt in a bowl, add the oil, milk, double tomato paste @easymontali and flour a little at a time so as not to create lumps.
For the filling, cook the mushrooms in a pan with a drizzle of oil, a little garlic @easymontali to taste and parsley. Halfway through cooking, add half of the béchamel sauce, the grated scamorza cheese, a little grated parmesan cheese and the mushroom and truffle pate @easymontali to taste.
Heat a frying pan, grease it with a little oil, pour a ladle of dough and cook the crepes first on one side then on the other. Fill the crepes with the filling and close them.
Put the crepes in a baking pan greased with oil, cover them with the béchamel sauce kept apart and a little grated parmesan cheese.
In the oven at 200 degrees for 15 minutes and they are ready to enjoy!!
INGREDIENTS FOR THE DOUGH:
- Gr. 125 flour 00
- 2 eggs Ml.
- 250 of milk
- A tablespoon of olive oil
- A pinch of salt
- Gr. 30 double tomato paste @industrie_montali
INGREDIENTS FOR THE FILLING:
- Gr. 400 mushrooms
- Ml. 200 béchamel sauce
- Extra virgin olive oil
- Garlic @industire_montali
- Salt/pepper/parsley
- Mushroom and truffle pate to taste @industrie_montali
- Grated scamorza cheese
- Grated Parmesan cheese
BEANS WITH MEAT MINCED
In a small bowl, dilute a teaspoon of sautéed @easymontali with a drop of water.
Heat a frying pan with a drizzle of oil, add the diluted sauté and the meat. Let it cook for 30 minutes.
After 30 minutes, season with salt, pepper, paprika (optional), double concentrate @easymontali and mix.
Add the beans and cook until cooked through, stirring occasionally. Serve the dish hot and enjoy!
INGREDIENTS:
- 250g pre-cooked/frozen red beans
- 150 g minced beef
- 1 Double tomato paste @easymontali to taste
- 1 Sautéed @easymontali extra virgin olive oil to taste;
- salt and black pepper
- paprika to taste (optional)
SALTED ANGELICA WITH OLIVE SPREAD
Put the flour in the stand mixer, the yeast dissolved in a little water and mix.
Add the water, oil and finally the salt and knead for 15 minutes.
Let rise for 3 hours or until doubled in size.
Take the dough, roll it out into a rectangle and spread the olive pate @easymontali. Roll up from the longest side and cut the shortest part in half, leaving the top end whole.
Weave the two parts together and close the two ends forming a crown, brush with water and oil and bake in a static oven at 200 degrees for 20 minutes and another 15 minutes at 180 degrees.
HAVE LUNCH!
INGREDIENTS:
- 400gr Manitoba flour
- 7 gr fresh brewer’s yeast
- 220ml lukewarm water
- Olive pate @industrie_montali
- 30gr extra virgin olive oil
- A teaspoon of salt
