PIZZI LECCESI WITH DOUBLE CONCENTRATED TOMATO
- 2 eggs
- 40g double concentrated tomato Easymontali
- 500g flour
- 280gr water
- 15g fresh yeast
- 15g salt
- 50gr extra virgin oilive oil
FOR THE MIXTURE:
- 200g cherry tomato
- 300g onion
- 150g black olive
- oregano to taste
- extra virgin olive oil to taste
VEGETARIAN CREPES WITH SOY RAGU SAUCE
Preheat the oven at 180°.
Prepare the crepes by mixing the eggs with the water and flour in a bowl.
Grease the pan, heat it and put a ladle of mixture.
Turn the crepes and continue like this until the mixture is used up.
Roll out the crepes and fill them with the soy sauce and a sprinkling of grated emmental.
In a pan put a few tablespoons of soy sauce, place the crepes that you have closed as a cigar, cover with the sauce and finish with the emmental.
Cook in a hot oven for about 20 minutes at 180 degrees.
- 2 eggs
- 2 Soy sauce ragu Easymontali
- 120g flour
- 250g water
- 100g emmenthal
- 15g butter
PASTA WITH BOSCAIOLA SAUCE
Boil the water, salt it and pour in it Rotini pasta. Cook the pasta for 12 minutes. Once cooked, drain and pour the Boscaiola sauce of Industrie Montali. Add grated Parmesan cheese to taste and serve.
- Rotini pasta
- Boscaiola sauce Easymontali
- To taste coarse cooking salt
- To taste Parmesan cheese grated
BREADSTICKS WITH OLIVE SPREAD
Unroll the puff pastry and leave it on its supplied parchment paper. Brush all the pastry with the beaten egg.
Spread the olive pate Easymontali on half of the puff pastry
Using the parchment paper, fold the dough over the filling, press gently with your hands then remove the parchment paper.
cut the pastry into 8 strips. Brush the surface of the strips with the beaten egg and distribute the sesame seeds.
Now take a stript and roll it up forming a twist.
- 1 rectangular puff pastry
- olive spread Easymontali
- 1 egg
BEAKED PASTA WITH BASIL MSAUCE AND SCAMORZA CHEESE
Bring to boil the water, add some salt, and cook pasta for the time suggested on the package. Drain pasta and pour on it both basil sauce pouches Easymontali, and scamorza cheese chopped. Put the seasoned pasta in a baking pan and bake it at 200° for 5/6 minutes to gratin.
- 200 gr pasta at choice
- 2 basil sauce pouches Easymontali
- 150 gr scamorza cheese
PIZZA WITH ARTICHOKE SPREAD
PROCEDURE:
✔️To make the dough, stir in a mixing bowl all the flour, yeast and about 60% of the water (cold) for about 7/8 minutes or until it is smooth and elastic.
Add the oil, the remaining part of water and salt and knead for 10 minutes.
✔️Put the dough in the fridge for 16 hours and leave it to prove until it has doubled in size
✔️Then take the dough and Divide it into three equal portions, and shape each portion into a ball. Cover with a damp cloth and allow to prove again for about 15 minutes. Preheat the oven at 250°.After 15 minutes roll out the pieces of the dough to form a circle that will fit on your pizza stone or baking tray. Cook for 5 minutes then cover the surface with artichoke spread, and add fior di latte cheese (or mozzarella), the artichoke chopped, speck ham and cook for other 10 minutes.
✔️gurt, parmigiano, milk, flour and yeast following the order. Mix all the ingredients. Chopp the vegetables and pour them into the wet ingredients. Add artichoke spread EasyMontali and mix. Cook in convection oven 150° for 30 minutes. Recipe by: @passionedellacucinadirachele.it
INGREDIENTS:
- 500gr di flour
- 345gr water
- 10gr salt
- 10gr extravirgin olive oil
- yeast
FOR THE TOPPING:
- artichoke spread
- 300gr fior di latte or mozzarella
- 3 small artichokes (chopped)
- 150gr di speck (sliced)
- olio extravergine d’oliva
SAVORY TART WITH ARTICHOKE SPREAD AND VEGETABLES
Whisk the eggs and add salt, yogurt, parmigiano, milk, flour and yeast following the order. Mix all the ingredients. Chopp the vegetables and pour them into the wet ingredients. Add artichoke spread EasyMontali and mix. Cook in convection oven 150° for 30 minutes. Recipe by: @passionedellacucinadirachele.it
- 3 eggs
- Artichoke spread Easymontali
- 1 pinches salt
- 1 yogurt jar
- 1 parmigiano jar
- 1 milk jar
- 3 jars of ”00” flour
- Choice of vegetables
- 1 powdred veast for savory preparations sachet
BRUSCHETTA WITH LARD, CHERRY TOMATO AND OLIVE SPREAD
In una padella mettete un filo d’olio e uno spicchio d’aglio. Tagliate i pomodorini a metà e disponeteli nella padella con lo zucchero e il sale. Saltateli per 5 minuti. Spegnete il fuoco e aggiungete una spolverata di origano. Bruschettate il pane. Componete le bruschette mettendo come base il patè di olive, aggiungete un pomodorino, una fetta di lardo, e poi un altro pomodorino. Aggiungete il sughetto caldo dei pomodrini, un altro ciuffetto di patè di olive Easymontali e concludete con un pizzico d’origano. Ricetta a cura di: @givemefood.it
- 100 gr of Cinta Senese lard
- olive spread Easymontali
- 250 gr di cherry tomatoes
- 2 pinches of garlic
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon brown sugar
- to taste salt
- to taste oregano
BASKET BREAD WITH RICOTTA AND ARTICHOKE SPREAD
Preheat oven to 200°. Cut the edges of the bread and roll out them with a rolling pin. Drizzle the slice bread with some oil and put them into oiled muffin pan cups. Put the raw ham slices in a bakewar and in another bakeware make four piles of Pecorino. Put both bakeware in the oven for 10 minutes. Add the salt, oil and pepper to the ricotta and mix until you get a cream. Put it in the baskets and cover with artichoke spread. Crumble over the crunchy raw ham, a sprinkle of pepper and finish with the pecorino wafer. Recipe by: @givemefood.it
- 200 g di artichoke or sundried tomato spread Easymontali
- 4 slices of wholemeal pancarrè
- 250 gr cow’s milk ricotta
- 2 slices of raw ham
- 50 gr of Pecorino cheese
- To taste salt
- To taste oil
- To taste pepper
FILLET WITH MUSHROOM AND TRUFFLE CREAM
In a pan, melt the butter and brown the fillet on the both sides. Once ready remove them and keep them warm to one side. Pour in the cognac and flame by tilting the pan slightly to one side so that the liquor goes all on one side and let go of the flame until it turns off. Now add the cream, mustard and the mushroom and truffle spread, stir well and season with salt. Lay the fillets aside and let them go on the fire for a few minutes until the cream has thickened a little. Serve the fillets with a bit cooking bottom and any truffle grated.
- 4 fillet of beef
- 400 ml fresh liquid cream
- 60 ml cognac
- 200 g di truffle and mushroom spread Easymontali
- 50 g butter
- To taste salt
- 1 sweet mustard tablespoon
