Quiche with Pumpkins Sauce, Eggplants Sauce and Porcini mushrooms: let’s discover together how to prepare it!
With the arrival of autumn, the delicious flavours of this season come back to enrich our tables. The recipe of the quiche with pumpkins, eggplants and Porcini mushrooms, is inspired by the vegetables of October.
With the creamy Salsiamo line you may choose the vegetables you prefer and add them to your most delicious recipes!
Here how to prepare it:
- Add some durum wheat flour (50 g) on the puff pastry and then stretch it with a rolling pin, so as to enlarge the circumference of the quiche;
- take a round pan and then cover it with a sheet of baking paper;
- place the puff pastry on the pan so that it remains well positioned to the edges;
- spread 300 g of the Grilled Eggplants Sauce – Salsiamo alle Melanzane grigliate on the base of the quiche;
- now add a layer of Pronto Porcino Nova- Seasoned Porcini mushrooms ready for use (250g);
- finally add a layer of Pumpkins Sauce – Salsiamo alla Zucca (300g);
- sprinkle with two spoons of Parmesan cheese;
- now separately beat an egg and afterwards brush the dough with it;
- preheat the oven to 180°. Do not use ventilated mode please;
- as soon as the temperature is reached, place the quiche in the oven and let it cook for 30 – 45 minutes;
- as soon as the puff pastry becomes golden, turn off the oven and take the quiche out.
Enjoy your meal!
Pan of Nova sauteed mushrooms with zucchini, peppers and potatoes can be the perfect side dish for your main courses or even a delicious veggie meal to enjoy for lunch or dinner.
Here’s how to prepare it:
- Wash the peppers and remove petioles, seeds and white part inside. When finished cleaning, cut them into small pieces and put them in a pan.
- Peel the potatoes and wash them well. Cut them into regular pieces.
- Wash the zucchini and then dry them. Remove the ends and cut them into thin slices or, if you prefer, into small pieces.
- Wash the parsley and then finely chop it. Dry it with a cotton cloth and then remove the excess water.
- Using a pan, heat a little extra-virgin olive oil and brown a clove of garlic over a low heat.
- When garlic is browned add potatoes and peppers.
- After 3 minutes add the zucchini.
- When all the ingredients are browned, pour a glass of warm water with a quarter of vegetable stock cube and then cover the pan with a lid.
- Cook for about 20 to 30 minutes.
- 5 minutes before you finish cooking, add Nova sauteed mushrooms and let them binding with the other vegetables.
- Through the water of the zucchini, also potatoes and peppers will cook without the need to stir.
- Carefully check the water level in the pan during cooking. If necessary add some water until cooked.
- Once the vegetables are cooked, remove the lid and add salt and pepper to taste.
- If there is water left in the pan, remove the lid first and let it evaporate to cooking.
- Turn off the fire and then add the parsley.
- Mix once again all the ingredients together.
- For an even more delicious dish, at the end of cooking , you can add some cheese (better if stringy, such as mozzarella) cut into chunks.
Enjoy your meal!
Raw ham ravioli with Mushrooms Sauce: follow the recipe and discover how to prepare this tasty dish!
With Nova’s Mushrooms Sauce – Salsiamo ai Funghi, raw ham ravioli become a sophisticated first course with a rich and tasty flavour. The speed of preparation of this meal is definitely what really strikes you, in addition of course to its appearance and intense taste. No more worries about the choice of the right mushrooms suitable to prepare a tasty cream. Nova has worried about it! With Salsiamo you will be able to get an amazing meal of certified quality in half the time!
Follow our recipe and season your raw ham ravioli with Nova’s Mushrooms Sauce – Salsiamo ai Funghi!
Here’s how to prepare it:
- Fill a pot with plenty of cold water and bring it to a boil.
- When the water has come to the boil, pour the ravioli in it and add salt to taste
- As soon as ravioli are ready, put them in a pan using a skimmer.
- Add a ladle of cooking water to the ravioli together with 280 g of Salsiamo ai funghi- mushroom cream.
- Chop all the “ Famigliola Gialla” mushrooms and add Salsiamo ai funghi- mushroom cream.
- Gently mix over low heat for 1 minute.
- Add Parmesan cheese and a handful of chopped walnuts to garnish the dish.
- Put it on a plate and serve it.
Enjoy your meal!
Meatloaf with Speck and Seasoned Nameko mushrooms: follow the recipe and discover how to prepare it!
Meatloaf with speck and mushrooms is a fairly elaborate dish, it actually can take a while to prepare, but the result is certainly unforgettable. It is not a daily meal and that’s why, when you’ll serve it, your guests will be so delighted to ask you the recipe!
Here’s the recipe:
- Using a non-stick pan heat two tablespoons of oil and add the minced garlic.
- Fry the garlic.
- Add Nova’s Seasoned Nameko mushrooms (Famigliola Gialla mushrooms), salt, pepper and, lastly, the aromas.
- Cook for about ten minutes on medium heat, then turn off the heat and let it cool.
- Soak the bread in the milk
- After soaking, squeeze the bread.
- In a bowl mix the meat together with the bread, the egg, the fried mushrooms and, lastly, the grated cheese
- Add salt and pepper.
- Put a sheet of baking paper on the table. On this sheet you are going to roll out the mixture.
- Using your hands give a rectangular shape to the mixture.
- Remember to homogeneously place the mushrooms along the length of the meatloaf to have the right quantity of mushrooms in each slice you’ll serve.
- With the help of the baking paper, give the meatloaf an oval shape.
- Now flour the meatloaf, then brown it in a pan with two tablespoons of oil to get a thin rind.
- Gently turn it to well cook its sides.
- Slightly wet it with the wine and let it evaporate.
- Cover and cook for about 45 minutes, wetting it with some boiling broth.
- At the end of cooking, drain it and keep aside the cooking liquid.
- Let it cool down.
- Take another sheet of baking paper (it must be lightly moistened), create two rows with eight slices of speck each.
- Now place the speck over the meatloaf with mushrooms.
- Wrap the meatloaf in the speck.
- Tie the meatloaf with some kitchen twine making sure you have properly sealed the ends.
- Now wrap the meatloaf again in the baking paper and place it on a baking pan.
- 15 minutes before serving it, heat the oven to 180° C and, as soon as it reaches the right temperature, bake the meatloaf for other 10 minutes.
- At the same time, in a non-stick pan, heat the cooking sauce adding a little broth or hot water.
- Take the meatloaf with speck and mushrooms out of the oven, then remove both the baking paper and the kitchen twine and lastly cut it into slices of about 2 cm thick.
- Place it on a serving dish, add the sauce and finally serve it.
Enjoy your meal!
