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Quiche with Pumpkins Sauce, Eggplants Sauce and Porcini mushrooms

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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:

  1. 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;
  2. take a round pan and then cover it with a sheet of baking paper;
  3. place the puff pastry on the pan so that it remains well positioned to the edges;
  4. spread 300 g of the Grilled Eggplants Sauce – Salsiamo alle Melanzane grigliate on the base of the quiche;
  5. now add a layer of Pronto Porcino Nova- Seasoned Porcini mushrooms ready for use (250g);
  6. finally add a layer of Pumpkins Sauce – Salsiamo alla Zucca (300g);
  7. sprinkle with two spoons of Parmesan cheese;
  8. now separately beat an egg and afterwards brush the dough with it;
  9. preheat the oven to 180°. Do not use ventilated mode please;
  10. as soon as the temperature is reached, place the quiche in the oven and let it cook for 30 – 45 minutes;
  11. as soon as the puff pastry becomes golden, turn off the oven and take the quiche out.

Enjoy your meal!

Artichokes Sauce with Caprino quenelle and herbs

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Follow the recipe of our chef and prapare an unforgettable dish!

  1. Open Artichokes Sauce and place it in a saucepan with 160 g of water.
  2. Add salt while stirring. After a few minutes your soup will be ready to use.
  3. Take a separate glass boule and mix the pecorino cheese with the cream, parsley and thyme.
  4. Salt and pepper to taste.
  5. After mixing the dough, form quenelle and place directly in the plate with the help of two tablespoons.
  6. Serve and taste it.

Enjoy the meal!

Mushrooms baskets on polenta bed

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  1. Line the moulds, which you will use to create the baskets of wood on a bed of polenta, with butter and flour. Cut the puff pastry and add it inside the moulds.
  2. Bake the moulds in the oven at 180/190 ºC for about 10/12 minutes.
  3. Meanwhile prepare the cheese fondue.
  4. Cut the cheese into pieces, pour into a bowl and cover with milk. Let rest for at least 2 hours.
  5. Add the butter in a pan, together with the cheese well drained from the milk.
  6. Cook it in a bain-marie until you get a smooth cream without lumps.
  7. Separate the egg whites from the egg yolks and beat the yolks.
  8. Add the beaten egg yolks, salt and pepper as needed and add the mixture to the pan.
  9. Stir until completely absorbed: Prefer a whisk.
  10. Once cooked, remove the baskets from the oven. Let them cool to room temperature and then remove them from the moulds.
  11. Cook the instant polenta with a drizzle of oil, to make it more creamy and suitable for our use.
  12. Once ready, pass it to the mix until it is very creamy (if you need to add a little oil).
  13. Drain the glass of Mixed mushrooms and sauté them in a pan.
  14. With a spoon mark the dish with a “splash” of creamy polenta.
  15. Place the pastry basket on top of the sketch.
  16. Inside we pour the cheese fondue and mixed mushrooms.
  17. Sprinkle with parsley and serve.

Enjoy the meal!

White bruschetta with Seasoned mixed mushrooms

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Nova Funghi’s white bruschetta is a quick and easy dish to prepare. Success is assured!

  1. Rub the garlic cloves on slices of Tuscan bread
  2. Cover a baking tray with baking paper and then slightly grease with oil.
  3. At this point place the bread in the pan without overlapping it and sprinkle with a little oil. Bake for 10 minutes in a pre-heated oven at 190/200 ºC.
  4. After 6 minutes of cooking add the mozzarella cut into cubes and the Seasoned mixed mushrooms (obviously previously drained).
  5. Sprinkle the grated parmesan on the bruschetta and cook for another 4 minutes, until completely browned.

Attention! The cooking of a bruschetta varies a lot in relation to the taste of a person.

Chef signature:
Nicola Battiston