SPICY HARISSA CHICKEN BITES
Put water, peeled garlic, coriander, sugar and salt in a saucepan; stir and bring to a boil. Turn off the heat and let the mixture cool in a separate bowl. Prepare the chicken: clean it from excess fat and when the marinade is cold, immerse the chicken that must remain submerged for 24 hours. After 24 hours, remove the chicken from the marinade, let it drain well and dry. Brush the entire surface of the chicken with harissa spread, then transfer it on a grill placed in a pan that can collect the cooking fund. Bake at 200° for 12 minutes, then at 170° for another 45 minutes When ready, serve the harissa chicken hot and with drizzle it with cooking juice.
- 1 kg of chicken
- 3 garlic cloves
- 2 teaspoon of Harissa Easymontali
- sugar to taste
- coarse salt to taste
- corainder seeds to taste
- 2 liter of water
VEAL NUT WITH BELL PEPPER SAUCE
Place the veal nut in a saucepan with a clove of garlic cut into strips. Brown with a tablespoon of oil and 10 g of butter. Sprinkle with a glass of wine, salt and let evaporate. Cover and cook for about 20 minutes, over medium heat. Meanwhile, put 200 g of pepper spread in the saucepan, with the meat. Season to taste with salt and continue cooking, over low heat and covered, for about 25 minutes Just before serving, remove the meat from the bowl. Keep it warm wrapped in tinfoil and blend the cream of peppers by adding the cream and a tablespoon of chopped parsley. Serve the sliced meat, covered with pepper cream.
- 1 kg veal nut
- 200 g di pepper spread Easymontali
- 2 garlic cloves
- 2 cream tablespoon
- 1 white wine glass
- 2 olive oil tablespoon
- 10 g butter
- To taste salt
ARTICHOKE FLAN WITH PARMESAN CREAM
Start with the béchamel sauce by melting the butter in a pan; Add the flour, milk, salt and nutmeg. When the béchamel sauce is thick, turn off the heat. Add the béchamel sauce to the artichoke spread EasyMontali, add 30 grams of grated Parmesan cheese and 3 eggs. Fill 5 molds and bake them for about 35-40 minutes in a hot oven at 180 º. Meanwhile prepare the parmesan sauce, putting the cream in a pan and bringing it to the boil; Then add the parmesan and stirring, let it melt. At this point prepared parmesan wafers: line a baking tray with baking paper, then spread on the surface 5 tablespoons of grated cheese forming 5 circles. Once baked artichoke flans, let them rest for a few minutes. Insert the pan with the wafers in the oven. When the wafers are ready, place them on 5 serving plates. Take the flans and place each of them on your own wafer. Finally, pour the Parmesan sauce on the flans.
- 200 g di artichoke spread Easymontali
- 1 onion
- 30 g di Parmesan cheese
- 2 ladle of broth
- 3 little eggs
- 3 olive oil tablespoon
- To taste salt and pepper.
- To taste nutmeg
FOR BECHAMEL SAUCE
20 g flour “00”, 150 ml milk, 20 g butter, to taste salt and nutmeg.
FOR PARMESAN CREAM
100 ml liquid cream, 4 Parmesan cheese tablespoon, to taste salt and pepper.
FOR PARMESAN WAFER
5 Parmesan cheese tablespoon
PANZEROTTI WITH SUNDRIED TOMATO AND SMOKED SCAMORZA CHEESE
Cut smoked scamorza cheese into cubes, and mixed with sundired spread EasyMontali. Roll out the pizza dough and create discs with a food ring mold. Take one disc of pizza dough at a time and stuff it with the cream of dried tomatoes that you have prepared. Brush the edges with a piece of egg white, then close the discs in half, pressing well with your fingers to obtain a crescent, sealing well all the edges with one fork. Heat the oil for frying and when it has reached the temperature of 180°, fry 2-3 panzerotti at a time. Once finished, you can serve and enjoy your panzerotti with sun-dried tomato cream and hot scamorza.
- Pizza dough (about 800 g of dough)eggs
- 300 g di sundried tomato spread Easymontali
- 200 g di smoked scamorza cheese
- 1 egg white
- 1 litre sunflower oil
PENNETTE WITH OLIVE AND TOMATO PULP
Bring to boil the salted water and cook pasta. In a pan pour the oil and a teaspoon of garlic @easymontali, then pour the tomato and basil sauce. Cooked for 10 minutes, add 2 tablespoons of cooking water, the olive spread @easymontali and stirring well to mix the ingredients. Pour the well-drained pasta directly into the pan of the sauce and sauté for a minute. Put them in a serving dish and serve them on the table garnishing with grated Parmesan cheese.
- 400 gr “Penne” pasta
- 2 tablespoon olive spread Easymontali
- 3 olive oil tablespoon
- Tomato and basil sauce @easymontali
- 1 garlic @easymontali teaspoon
- 4 Parmesan cheese tablespoon
- salt to taste
