Other Vegetables Archivi - Page 3 of 4

Spaghetti with Nova Pitted Leccino Olives

Today we offer a tasty recipe with Leccino Olives of Nova. Follow all the steps indicated by our chef and success is assured!

In a saucepan combine the anchovies with fennel seeds and melt gently.
As soon as you get a thick bottom, turn off the heat and add 3 tablespoons of stoned Nova Pitted Leccino Olives.
Grate the caciotta in another container and put it aside.
In a pot with boiling water, add spaghetti and cook.
Use a ladle to scoop some spoonfuls of starch that forms on the surface during cooking and pour it on the mixture with anchovies.
Boil the spaghetti and drain them when they are still very “al dente”.
Combine the pasta with the seasoning, over low heat.
Only when it is warm, add 2/3 of the caciotta and stir well. Attention! It is very important not to add the cheese to heat, otherwise the passage in the oven will tend to crumble.
Line 4 portions of spaghetti with 4 aluminum sheets each and distribute the spaghetti inside.
The remaining caciotta cheese (1/3) must be worked with a little olive oil, so as to form a creamy mixture.
Pour the mixture and distribute over the 4 portions of spaghetti the remaining olives,
Complete with another round of oil and close the nests with their own aluminum paper.
Bake at 180 a.s. for about 20 minutes
Each diner will open their own foil.

Enjoy the meal!

Cook the barley in water.
Cut the shallot into julienne.
Sauté the shallot with the oil and once the shallot begins to brown add the bacon in cubes.
Sauté the bacon for about 2 minutes, then pour all with white wine for 3 minutes;
Then add the Red Peppers Sauce – Salsiamo ai Peperoni and the cooking cream (if you want you can do without the cooking cream);
Place the barley in the saucepan and mix together.
Before serving the dish, now finished, add a little olive oil and a side of mushrooms.

Enjoy the meal!

Gnocchi with Red Chicory Sauce and Walnuts: follow Chef Nova’s recipe and discover how to prepare this exquisite first course!

Put on the heat the salted water to cook the gnocchi.
In the meantime cut the speck into pieces and sauté on a pan with a little oil.
Once reached the boiling add the gnocchi and wait for it to surface to remove them.
Put them in a pan with the Red Chicory Sauce – Salsiamo, the browned speck and a drop of cooking water.
Sauté for a few minutes waiting for the sauce to bind to the gnocchi and then serve with a sprinkling of walnut grains.
Tip: you can replace nuts with hazelnuts or almonds.

Enjoy the meal!

Insert the mixed salad in a bowl, add tuna (well drained), mozzarella and Orto in Festa vegetables (attention, do not drain completely the Orto in Festa tin and use its oil to season the salad).
Season the dish with salt, pepper and balsamic vinegar from Modena.
Mix everything and enjoy this dish with an intense flavor and easy to prepare as well as low in calories!

Enjoy the meal!