First course

Traditional cold rice salad

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Traditional Rice Salad: follow the recipe and discover how to prepare this tasty dish!

  1. Rinse the rice a couple of times to remove some of the starch.
  2. Boiled in salted water and scented with 1 bay leaf and 1 shallot.
  3. Drain the rice and spread it on a tray to let it cool, shelling it with a fork.
  4. When it is cold, grease it with oil and degrease it again.
  5. Drain the Nova’s prepared for cold rice salads, without passing it in the water and add it to the rice, stirring gently so as to mix all the components.
  6. Add the ham, eggs, mozzarelline and provolone, then stir again.
  7. Season everything, finally, with an emulsion made of oil, mustard and a fine chopped aromatic herbs to taste such as thyme, basil and marjoram.

Enjoy your meal!

PS: you could replace the ham with canned tuna.
To get the vegetarian version of our rice salad, season it with seitan cubes instead of meat and fish!

Risotto with Red Chicory Sauce – Salsiamo al Radicchio

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Risotto with Red Chicory Sauce – Salsiamo al Radicchio: follow Chef Nova’s recipe and discover how to prepare this delectable first course.

  1. Chop the vegetables (celery and onion) into small pieces.
  2. Wash the carrots very well and then chop them.
  3. Now put  all the chopped vegetables in a pot adding also some cold water.
  4. Bring it to a boil on a light flame and then leave to cook  for 20 minutes. Do not add salt.
  5. Using a large pan, melt 60 g of butter.
  6. Mince the shallot and add it to the pan with the melted butter.
  7. Let the shallot dry  until it becomes transparent.
  8. Add the rice, raise the flame and let it toast well.
  9. Now mix everything using a spoon, until the rice grains are toasted.
  10. Blend the rice with a small glass of dry white wine and let it evaporate.
  11. Lower the fire, the flame must be medium.
  12. Add some hot broth. It should be added a little at a time so that the risotto is neither too dry nor covered with liquid.
  13. Season with salt and pepper.
  14. Continuously stir  your risotto until the rice grains are ready for creaming.
  15. Now add Red Chicory Sauce – Salsiamo al Radicchio, 50 g of butter and grated Parmesan cheese for creaming  your risotto .
  16. While creaming, vigorously mix your risotto, through rotating and fast movements. In this way you will stimulate the release of starch by the rice grains, making your meal even more creamy.

Your  risotto with radicchio is now  ready to be served.
Enjoy your meal!

Lasagna with Artichokes Sauce – Salsiamo ai Carciofi

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Lasagna with Artichoke Sauce: let’s discover together how to prepare them!

Preparing this meal is definitely very satisfying! Why? First of all because it is cooked in a very short while: the ingredients are ready-made and you just have to spread them on the lasagna! Everyone will compliment you and ask you how did you learn to cook like this and, obviously, they will ask for your recipe. The last reason,  much more important than others: because you will eat it too! And what’s better than an amazing meal to eat?
Our secret ingredient is Artichokes Sauce – Salsiamo ai Carciofi. We came up with it to give you a lot of benefits: you save a lot of time, you will have the guarantee to eat best quality artichokes, the recipe is healthy and genuine and the taste of Salsiamo is “creamly delicious”.

Moreover: Salsiamo is veggie, it has neither lactose, is gluten-free and does not contain any  preservatives or allergens. You can use it and be sure that all your guest will appreciate it!

Here’s our recipe:

  1. Add 200 grams of Artichokes Sauce – Salsiamo ai Carciofi to the béchamel, a drizzle of oil and mix it to get a uniform dough.
  2. Put the first lasagna-sheet  in a casserole dish, add a ladle of dough by spreading it over the entire surface.
  3. Now add some mozzarella small pieces, some minced parsley, salt and a sprinkle of Parmigiano.
  4. Cover the seasoning with a second layer of lasagna pastry and repeat the process until exhaustion of ingredients
  5. The casserole dish must be filled up to the edge. On the last layer of lasagna pastry spread 80 grams of Artichokes Sauce – Salsiamo ai Carciofi and finally add a sprinkle of Parmesan cheese all over it.
  6. Now put the casserole dish in the oven at 180 degrees for 20-30 minutes.
  7. Take it  out of the oven and serve it.

Enjoy the meal!

Ravioli filled with asparagus in sage and butter

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Ravioli filled with asparagus in sage and butter: follow the recipe and discover how to prepare this tasty dish!

  1. Pour 300 gr of flour on a pastry board, then open three eggs in the and mix well with a fork.
  2. Knead the mixture with your hands until you get an elastic and homogeneous dough.
  3. Wrap and store the dough in the food-film.
  4. Now put a little flour in a bowl, the eggs yolk and the Asparagus Sauce – Salsiamo agli Asparagi.
  5. Knead this new mixture and add some flour until you get a soft and elastic dough.
  6. Take the dough wrapped in the film and roll it out with a rolling pin on the pastry board.
  7. Make  a very thin sheet of pastry.
  8. Cut with a knife 2 long sheets the same size-10 cm wide.
  9. Now spread a large number of  well-spaced little balls of the mixture obtained with Salsiamo right on the pastry-sheets.
  10. Overlap the sheets and press well around the filling, taking care not to break the pastry, so as to seal them with each other.
  11. Cut the ravioli with the pasta cutter and place them on a lightly floured and spaced tray, so that they do not stick.
  12. Now put the butter in a pan and let it melt over a very low heat.
  13. Add the sage leaves to the butter – previously they must be well washed and coarsely chopped.
  14. Amalgamate the ingredients and turn off the heat.
  15. In a saucepan boil plenty of water with 2 drops of oil and salt.
  16. One the water boiled, gently pour the ravioli inside and when they come back to the surface, take them with a slotted spoon.
  17. Place the ravioli in the pan with the sage butter, and let flavor a few moments.
  18. If necessary add a ladle of hot water (take it from the cooking water of the ravioli!), so that the sauce does not dry out too much.
  19. Finish cooking and plate your main course, if you want, adding some flakes of Parmigiano Reggiano, black pepper and some pistachios grain.
  20. Now serve your ravioli filled with asparagus.

Enjoy your meal!