CABBAGE ROLLS
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
- salt
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!
- 160 gr di Penne pasta
- Boscaiola sauce @easymontali
- Parmigiano cheese to taste
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
VEGETABLE HAMBURGER
- Vegetable as taste
- Breadcrumbs or flour
- Patè @easymontali as taste
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
OMELETTES WITH DRIED TOMATOES PUREE’
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
- salt
- salad
- cold cuts to taste
PUFF PASTRY ROSES WITH BELL PEPPER AND HARISSA
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.
- 2 rolls of rectangular puff pastry
- Pepper and harissa spread Easymontali
- 1 egg
STEWEED LENTILS WITH SUNDRIED TOMATO
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.
- 400 gr lentils pre-cooked (you can use the fresh ones by soaking them the night before)
- 1 tablespoon of sundried tomato spread Easymontali
- 1 celary
- 1 carrot
- 1 onion
- Rosemary, salt and pepper to taste
SCIALATELLI WITH PEPPER PUREE’
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.
- 320 gr scialatielli pasta
- Pepper spread Easymontali
- stracchino cheese
- 6 nuts
- 1/2 onion
- extra virgin oilive oil to taste
