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
Remove the cabbage leaves from the head, eliminating the tougher outer ones.
Blanch them for a few minutes in plenty of salted water. Drain them and let them cool.
Prepare the filling by mixing the sausages with the eggs, the Parmesan, the scamorza cheese cut into chunks, the salt and a pinch of grated nutmeg in a bowl.
Pour a spoonful of filling into the center of a cabbage leaf and close it in a bundle, sealing it with a toothpick. Continue until you run out of ingredients.
Cook the rolls in the pan for about ten minutes on each side. At the end of cooking, add the basil sauce and serve the dish hot.
- 1 tablespoon of P
- 1 cabbage
- 2 eggs
- 2 sausages
- armigiano Reggiano cheese
- Scamorza cheese to taste
- sea salt to taste.
- nutmeg to taste
- Tomato & Basil sauce bio-vegan EasyMontali
SCHIACCIATINE DI CARNE CON SUGO ALLA NAPOLETANA
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.
- 350 gr minced meat
- 30 gr aromatic breadcrumbs (rosemary, oregano
- 30 gr di ricotta cheese
- Napoletana sauce @easymontali
PENNE WITH BOSCAIOLA SAUCE
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!
MEZZELUNE STUFFED WITH RICOTTA AND ARTICHOKES WITH BASIL SAUCE
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.
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
wholemeal PUFF PASTRY SWIRLS WITH OLIVE PATÈ
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
- 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
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.
- 4 eggs
- sundried tomato patè Easymontali
- 3 tablespoon grated Parmigiano Reggiano cheese
- cold cuts to taste