Potatoes, garlic, oil, chilli pepper and rosemary

Ingredients

Potatoes 1kg
Polli Garlic, Oil and Chilli Pepper 1 jar
Rosemary 2 sprigs

Directions

First carefully wash the potatoes to remove any trace of dirt, then select them, discarding the greenish ones and those with sprouts. If you are in a hurry and wish to boil the potatoes without the peel, you need to soak them in water and salt before cooking them to prevent them from going black. Then place the potatoes in a pot and cover them completely with cold water then add one tablespoon salt (every kg of potatoes), then turn the hob on. When the water boils, lower the heat and cook for 20/30 minutes, checking every now and then they have reached the desired tenderness, by piercing them with a skewer, then drain. Pour the Polli GARLIC, OIL AND CHILLI PEPPER, the rosemary in a pan and just lightly fry then combine with the boiled potatoes. Toss on a medium heat for a couple of minutes and serve.

 Difficoltà:

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 TEMPO:

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35min 

Prodotti ideali:

garlic-oil-and-chilli-pepper

Garlic Oil and Chilli Pepper

Salad with vegetable Riso Piu’ light

Ingredients

Wholemeal rice 150 g
Risopiù (1 jar) 180g drained
Extra virgin olive oil 1 tablespoon
Fresh cherry tomatoes 6
Rocket one bunch
Polli olive rounds 40g
Salt and pepper to taste

Directions

Fill a pot with plenty of water, add a handful of coarse salt and bring to the boil. Add the wholemeal rice and cook as indicated on the package. Then drain it and cool it under cold water. Now let the rice drain until dry and in the meantime prepare the dressing. Wash the tomatoes under running water, dry them with a tea cloth then quarter them into wedges. Now wash the rocket and cut it into thin strips and put it in the bowl where you will dress the rice salad. Remove the pits of the taggiasche olives and chop them. Add the dressing to Polli light 16 vegetable Risopiù (previously drained), add the rice in the bowl, a drizzle of oil and salt and pepper to taste. If you like it, also add a bit of sweet paprika to give a touch of extra originality to your dish. Take to the table and serve!

 Difficulty:

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 Time:

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20min 

Vegan salad with tofu Riso Piu’

Ingredients

Basmati Rice 150 g
Risopiù (1 jar) 180g drained
Chives 10 blades
soy (sprouts) 10 sprouts
Fine salt to taste

Directions

To make the classic rice salad start preparing the ingredients for the dressing: Open and drain the 2 jars of Tofu Risopiù.

When the dressing is ready make the rice: bring salted water to the boil and add the rice. When the rice is done, drain it. Then combine the rice to the dressing you have prepared. Finally add the chives and chopped bean sprouts. Mix the ingredients well (14). Cover the bowl with film (15) and keep the salad in the fridge so the rice soaks in all the flavours. Enjoy your rice salad with tofu cold.

 Difficulty:

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 Time:

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20min 

Spelt salad with tuna RisoPiù

Ingredients

Spelt
Risopiù (1 jar) 180g drained
Extra virgin olive oil 2 tablespoons
Date tomatoes 4
Polligreen pitted olives40g
Mixed aromatic herbs, marjoram, parsley, thyme
Pink tuna fillets in oil 100g
Salt and pepper to taste

Directions

Wash the tomatoes, halve them and put them in a bowl with plenty of chopped herbs. Dress with oil, salt and pepper, cover with film and allow to marinade for one hour. In the meantime cook the spelt in salted boiling water, drain and cool under cold water. Pour it in a bowl. Drain the tuna and Polli Risopiù and add them to the spelt, also add the halved olives and tomatoes with the herb dressing. Adjust the dressing to taste, stir well and serve.

  Difficulty:

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 TIME:

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20min 

Ideal Products:

 

Green Pitted Olives

Riso Più Tuna

Pasta and aubergine salad

Ingredients

FOR 4 PEOPLE:
400 gr. rigatoni
50 gr. Polli Sicilian-style tomatoes
300 gr Polli Aubergines in oil
60 gr pine kernels
2 spring onions
1 garlic clove
20 basil leaves
olive oil
ricotta

Directions

Boil the pasta in salted water and in the meantime
in a non-stick pan
, toast the pine kernels without adding any condiment. When the
pasta is done, drain quickly leaving
some cooking water and pour it in
a pan. Add the aubergines and sun-dried tomatoes
and toss it for a minute so as to combine everything
well, add the toasted pine kernels and lastly the grated salted ricotta
. Stir well and serve either hot or cold
according to season and preference.

  Difficulty:

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 TIME:

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15min 

Salad with tuna and vegetables

Ingredients

FOR 1 PERSON:
80 gr. Polli artichokes in oil
80 gr. lettuce
80 gr. can sweet corn
80 gr. tuna in oil or brine
40 gr. Polli pitted green olives
half a fennel
1 tablespoon extra virgin olive oil
1 teaspoon vinegar
oregano salt

Directions

Drain the corn, rinse it
and let it drain in a sieve. Drain
the tuna and cut it into pieces. Clean the fennel
removing the outermost parts and dice it.
Drain the artichoke hearts and cut them into thin slices.
Clean the lettuce, break it up and wash it together with the
diced fennel then drain with a
salad spinner. In a small bowl
emulsify the oil, vinegar and a
handful of oregano with a whisk. Place all the ingredients
in a large bowl, add the dressing,
a pinch of salt and mix. Your
salad is now ready.

  Difficulty:

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 TIME:

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15min 

Land and sea salad

Ingredients

150 gr. Polli No Oil Grilled Button Mushrooms
200 gr. shrimps
1 tablespoon chopped parsley
green lettuce
1/2 tomato
juice of 1/2 lemon
salt pepper

Directions

Wash the lettuce and tomato and drain the mushrooms.
Shell the shrimps, wash them and blanch them
in salted water for 2-3 minutes. Drain the shrimps
and allow to cool. Then put them in a bowl
with the lemon juice and marinade them for about
15 minutes. In the meantime cut the tomato into wedges
and the mushrooms into small pieces. Add the vegetables to the
bowl with the shrimps, sprinkle with parsley,
a pinch of salt and one of pepper. Stir and the dish
is ready!

 Difficulty:

 livello_rossolivello_grigiolivello_grigio

 TIME:

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15min 

Ideal Products:

pack_senza_funghetti_brace-1

Grilled Button Mushrooms