Ricotta, Olive and Ham Squares

Ingredients

1 roll flaky pastry
1 jar green olives
250 gr ricotta
100 gr cooked ham
Grated cheese

Preparazione

Pit the olives and finely mince them with the cooked ham.
Pour in a bowl with the ricotta and
grated cheese. Mix
all the ingredients well. Spread out
the flaky pastry and cut it into rectangles.
Place a heaped tablespoon of the mixture
on half of each rectangle. Close
the parcel forming a square. Seal
the edges well. Bake at 180°
for about 20 minutes.

  Difficulty:

 livello_rossolivello_grigiolivello_grigio

 TIME:

 orologio_icon

30min 

Ideal Products:

 

Green pitted olives

 

Beef Tartare with Artichoke Pesto

Ingredients

500 g lean beef
2 red Tropea onions
1 celery stalk
1 clove
1 tablespoon mustard
plenty of basil
thyme
2 bay leaves
vinegar
extra virgin olive oil
salt
pepper
1/2 jar POLLI ARTICHOKE PESTO

Directions

Cut the red Tropea onions into petals and blanch them in plenty of
salted water for 3 minutes; drain them and place them in a bowl with a
bit of water, 3 tablespoons vinegar, the bay leaf, the clove and a
few ice cubes. When the onions are cold, drain them and dress
them with extra virgin olive oil, salt and pepper and keep aside.
Mince the beef with a knife and season the tartare with thyme, salt,
pepper and a tablespoon of mustard. Place the meat on a plate and
serve it with the onions, a few
strips of celery and ½ a jar of POLLI ARTICHOKE PESTO.

 Difficulty:

 livello_rossolivello_grigiolivello_grigio

 TIME:

 orologio_icon

35min 

Ideal Products:

 

copertina_pesto_carciofi

Artichoke Pesto

 

Mascarpone and Sun-Dried Tomato Quiche

Ingredients

Ingredients for 4 people
300 gr Flaky Pastry
120 gr Polli Sun-dried Tomatoes in oil
250 gr Mascarpone
2 Eggs
20 cl Milk (or Cream)
20 gr grated Parmigiano Reggiano
Salt and pepper to taste

Directions

Preheat the oven to 180°C. Place the flaky
pastry in a buttered pie dish dusted with flour,
spread it well and let it chill in the fridge for the
time required to make the filling. Drain
the sun-dried tomatoes and cut them into pieces. Prepare a
mixture of mascarpone, eggs
and milk (or cream), add salt and pepper to taste.
Pour the mixture into the pastry, place the
tomatoes on top and dust with grated Parmigiano.
Bake for 35-40 minutes. Serve warm.

 Difficulty:

 livello_rossolivello_grigiolivello_grigio

 TIME:

 orologio_icon

20min 

Olive and Pecorino Biscuits

Ingredients

150 gr flour
100 gr green pitted olives
100 gr butter
150 gr pecorino
Oregano Pepper

Directions

Chop the olives
and place them in a bowl with the flour, pecorino, pepper, oregano
and softened butter. Knead well,
form a ball and roll it out. Cut rounds
and place them on a tray lined with
baking paper. Sprinkle
grated pecorino on top of the biscuits and bake at 180°C for 20 minutes.

  Difficulty:

 livello_rossolivello_rossolivello_grigio

 TIME:

 orologio_icon

30min 

Ideal Products:

pack_olive_verdi_denoc

Green Pitted Olives

Panini with Sun-Dried Tomatoes and Parmesan

Ingredients

Ingredients for 4 people
1 Kg 00 flour
150 gr Polli Sun-dried tomatoes in oil
½ L water
25 gr Yeast
a pinch of salt
a pinch of Sugar
1 Egg
100 gr Grana Padano

Directions

Dissolve the yeast in the lukewarm water. Dice the parmesan
and finely chop the drained sun-dried tomatoes.
Place the flour on a table, make a well
in the middle and pour in the water and dissolved yeast, then add
the salt, sugar, parmesan and sun-dried tomatoes.
Knead until the dough
is smooth and soft. Form a loaf, place it in
a bowl after dusting it with flour and cover it
with a tea cloth. Allow to raise for about
30 minutes. When raised, cut the dough
in the desired shapes (braids, rolls...). Brush them
with egg wash and let rise for another
30 minutes approximately. Line a tray with baking paper,
place the bread on it and bake, in preheated oven
at 180° C, for 25-30 minutes.

  Difficulty:

 livello_rossolivello_rossolivello_grigio

 TIME:

 orologio_icon

45min 

Ideal Products:

pack_arte_pomod_sicil

Sicilian Style Tomatoes

Triangles with Mushrooms and Brie

Ingredients

1 rectangular roll of flaky pastry
1 jar mushroom boscaiola
100 gr brie
40 gr grated cheese
Pepper

Directions

In a bowl, cut the brie into small pieces,
add the grated cheese and pepper.
Finely chop the mushrooms and add the to the mixture.
Mix all the ingredients well.
Spread out the flaky pastry and cut it into eight squares,
place one tablespoon of cream in each square,
fold the squares into triangles, and seal
the edges well with a
fork. Bake at 180° for 20 minutes.

  Difficulty:

 livello_rossolivello_grigiolivello_grigio

 TIME:

 orologio_icon

20min 

Ideal Products:

pack_arte_boscaiola

Mushrooms Salad

Pizza with Potatoes, Pesto and Stracchino

Ingredients

500 gr flour
1 jar pesto
250 gr stracchino
250 ml water
1 cube fresh yeast
1/2 tablespoon salt
500 gr potatoes
30 gr chopped walnuts
salt oil

Directions

Place the flour in a bowl, make a
hole in the middle and break up the fresh
yeast. Slowly pour in the lukewarm water,
the salt and start kneading. Continue
until you have obtained a smooth
and stretchy dough which you will then allow to raise for at least
two hours. In the meantime boil the potatoes
then let them cool, peel them and
slice them. Divide the dough into two
balls and roll them out flat. Place the
first sheet on a baking tray, after greasing it.
Place the pesto, then a layer of potatoes,
bits of stracchino and chopped walnuts on top.
Place the second sheet of dough on top, seal the edges and
place bits of stracchino on top.
Bake at 180°C for about 40 minutes.

  Difficulty:

 livello_rossolivello_rossolivello_grigio

 TIME:

 orologio_icon

40min 

Ideal Products:

pack_cond_pesto_senaglio

Garlic-free Basil Pesto

Profiteroles with Chicken and Pickles

Ingredients

12 profiteroles
150 gr chicken breast
8 sweet and sour shallots
5 gherkins
5 tablespoons mayonnaise
1 celery stalk
1 carrot

Directions

Boil the chicken breasts with the celery
and carrot. Drain them and put them in the food processor
with the gherkins and shallots. Add
the mayonnaise and combine
all the ingredients well. Cut the profiteroles in half
and fill them with the mixture. Before
serving them, chill them in the fridge
for 30 minutes.

  Difficulty:

 livello_rossolivello_grigiolivello_grigio

 TIME:

 orologio_icon

20min 

Bruschettas with Artichokes and Potatoes

Ingredients

1 jar of artichoke hearts
170 gr potatoes
100 gr aged cheese
Single cream to taste
1 garlic clove
Salt Pepper
Lemon zest
Juice of half a lemon
Slices of bread as required
Parsley

Directions

Dice the potatoes and put them
in a pot with cold, slightly salted water
and cook until tender. Drain them and place them
in a bowl. Add the
finely chopped garlic, the lemon zest and juice,
the cream, diced cheese
and artichokes cut into small pieces.
Mix all the ingredients well and
add salt and pepper to taste. Spread
on the slices of bread and bake at 180°C
for about 20 minutes. Sprinkle with parsley.

  Difficulty:

 livello_rossolivello_grigiolivello_grigio

 TIME:

 orologio_icon

20min 

Muffins with Peppers and Tofu

Ingredients

450 gr potatoes
1 jar of grilled peppers
80 gr tofu
A handful of rocket
5/6 capers
Salt

Directions

Peel the potatoes, cut them into cubes and
boil them in salted water. When done,
drain them, pour them in a
bowl and mash them.
Add half of the peppers cut into
small pieces and stir well. Use a
stand mixer to liquidise the other half of the peppers with
the tofu, rocket and capers. Add the cream
to the potatoes, combine
all the ingredients well and add salt to taste.
Pour the mixture into the muffin tin
and bake them at 180°C for 20/25 minutes.

  Difficulty:

 livello_rossolivello_grigiolivello_grigio

 TIME:

 orologio_icon

30min 

Ideal Products:

pack_senza_peperoni_grigl

Grilled Peppers

pack_sott_capperi Capers