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First course

Barley with bacon and Red Peppers Sauce – Salsiamo ai Peperoni

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  1. Cook the barley in water.
  2. Cut the shallot into julienne.
  3. Sauté the shallot with the oil and once the shallot begins to brown add the bacon in cubes.
  4. Sauté the bacon for about 2 minutes, then pour all with white wine for 3 minutes;
  5. Then add the Red Peppers Sauce – Salsiamo ai Peperoni and the cooking cream (if you want you can do without the cooking cream);
  6. Place the barley in the saucepan and mix together.
  7. 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

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

  1. Put on the heat the salted water to cook the gnocchi.
  2. In the meantime cut the speck into pieces and sauté on a pan with a little oil.
  3. Once reached the boiling add the gnocchi and wait for it to surface to remove them.
  4. Put them in a pan with the Red Chicory Sauce – Salsiamo, the browned speck and a drop of cooking water.
  5. 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!

Buckwheat with mushroom sauce

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Follow the recipe of buckwheat with cream of mushrooms and you will discover all its fresh and creamy goodness!
To prepare buckwheat with Nova Mushroom Sauce – Salsiamo ai Funghi and delight all your guests, follow these simple steps and success is assured!

  1. Rinse the wheat a couple of times and then cover with water. Cook over medium heat, for about 15 minutes.
  2. Salt the wheat, cooked to taste, add a knob of butter and pour the Mushroom Sauce – Salsiamo ai Funghi on the wheat.
  3. Sprinkle with fresh chopped parsley.
  4. Serve immediately.

Enjoy the meal!

Cold pasta with mozzarella, basil and cherry tomatoes – Nova Funghi’s recipe

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Today we want to reveal you the secret to make your cold pasta with mozzarella, basil and cherry tomatoes, the best you have ever tried!

  1. Cook the pasta in salted water. Drain it “al dente”, arrange it on a very wide plate, dress it with a little oil, mix it and let it cool evenly. Place it in a bowl.
  2. In the meanwhile you can start preparing the seasoning: wash the tomatoes and cut them into wedges. Put them in a colander to lose the liquid of vegetation mixing them with garlic peeled and sliced.
  3. Cut the mozzarella into cubes.
  4. Chop the Pitted Leccino Olives – Nova Funghi.
  5. Once the pasta has cooled well, put it in a baking dish, season it with the Basil Sauce – Salsiamo al Basilico and add the other ingredients.
  6. Mix thoroughly then let it rest in the refrigerator for at least a couple of hours withdrawing it at least an hour before serving, to enjoy the pasta at room temperature.
  7. You can garnish with a nice fresh basil leaf.

Enjoy the meal!