Here is a summer dish as fast to prepare as delicious to taste: smoked salmon with white asparagus and boiled potatoes. You can prepare it as an appetizer before a fish dinner, or as a light second dish to serve on the hottest summer days, those days in which the desire to cook is zero, but the desire for something good is ever present!
We recommend using Nova white asparagus. First of all because they are selected from top quality standards and then because they are already cooked, ready to use and they will make your as fast to prepare as delicious!
Here’s how to cook it:
- Wash the potatoes and put them in a pot, covering them with cold water.
- Cook them for 30-35 minutes. They will be ready as soon as they can be easily pierced by a fork or a skewer.
- Drain and let them cool.
- Now peel the potatoes and cut them into small cubes.
- Season the potatoes with extra virgin olive oil, a pinch of salt, mint and some lemon-juice.
- Mix it well.
- Now arrange harmoniously the salmon slices on a serving dish
- Open the can of Nova asparagus and, after draining the asparagus, add them to the salmon.
- Season with a little sage and some lemon juice.
- Add the boiled potatoes.
The Chef’s signature
- I recommend you to put a string of chives in a pot with a little oil and a little water. In this way it will get softer and, once cooled, you will use it to tie the asparagus together, as shown in the picture.
- Boil 2 eggs.
- Cut the eggs to very small pieces (you can use a mixer) and use the mixture obtained as a garnish, dusting it on the asparagus.
Enjoy your meal!
Borlotto bean is a truly extraordinary food. It can replace meat due to its high protein content and it is also excellent for its high fiber, antioxidants, mineral salts and vitamins content. Among the many recipes with which it can be served, here’s our favorite one: Lamon borlotti beans balls. To get the right recipe, use Nova’s Lamon Borlotto Beans: they are ready to use and top quality!
Here’s how to prepare them:
- Open the tin of Nova’s Lamon Borlotto beans and pour 250 g of them in a mixer, add the egg yolks and a pinch of salt. Mince everything.
- Now add some Parmesan cheese, the flour, 50 g of breadcrumbs and a pinch of hot pepper. Mince everything again until it becomes homogeneous.
- Pour the mixture into a bowl.
- Place the garlic clove in a pan and let it fry, then add the tomato pulp and rosemary.
- Now get two more bowls and place the egg and 2 egg whites in a bowl and the breadcrumbs (about 100 g) in the other one.
- Divide the previously prepared mixture into small balls and mold them with your hands, in order to obtain regular-shaped balls (our bean balls).
- Soak each ball first in the egg bowl, so as to cover it completely then in the breadcrumbs.
- Now put the balls in a pan with some sunflower oil and let them fry over medium heat. Our borlotto beans balls will be ready as soon as they become golden.
- Once ready, transfer the balls in a pan and sprinkle with the tomato pulp and rosemary so as to flavor them well.
- Now your beans balls are ready to be served! Place them on a serving dish and…
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!
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!
