Panino carne salada and aubergines

Ingredients

4 slices wholemeal bread
4 slices carne salada
1 jar Polli Aubergines in Oil
Lemon juice to taste
Butter to taste
Pepper to taste

Directions

Butter 4 slices of bread, stuff each panino with 2 slices of carne salada dressed with pepper and lemon juice, add the aubergines (previously drained), close and slightly press the panino.

 Difficulty:

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 TIME:

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10 min

Ideal Products:

Aubergines

Aubergines "Bella Napoli"

Cous Cous salad with chipolata RisoPiù

Ingredients

Couscous 200 g
1 vasetto di RisoPiù con Wurstel
1/2 red bell pepper in strips
1 tablespoon chopped celery leaves
1 tablespoon fresh chopped coriander
Fresh chopped parsley 1 tablespoon
Fresh chopped mint 1 tablespoon
Extra virgin olive oil 2 tablespoons
Salt and pepper to taste

Directions

Put the couscous in 300 ml boiling hot water and add one spoonful extra virgin olive oil and stir. Let it stand for about 10 minutes, then separate the couscous well with a fork. Slice the peppers and celery and add the Chipolata Risopiù (previously drained). Pour everything on top of the couscous and stir. Now add the parsley, mint and coriander. Stir again carefully and let stand for 1 hour before serving.

 Difficulty:

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 TIME:

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1h e 10min 

Ideal Products:

 

Chipolata Riso Più

Salad with tangerine and ginger RisoPiù

Ingredients

Black rice 150 g
Risopiù (1 jar) 180g drained
Extra virgin olive oil 2 tablespoons
Shallot 1pc (about 30g)
Fresh basil 1 teaspoon
Fresh parsley
Salt to taste

Directions

First of all cook the black rice as indicated on the package. If you like, you may add herbs to the cooking water (bay leaf, sage...).
In the meantime finely dice the shallot, chop the basil and parsley and add the tangerine and ginger Risopiù (previously drained). Dress the vegetables with Extra virgin olive oil and a bit of lemon juice. Drain the black rice and add the ingredients, add salt and pepper to taste and dress with a drizzle of extra virgin olive oil. Enjoy the salad properly cold.

 Difficulty:

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 TIME:

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20min 

Rice salad with pomegranate and walnut RisoPiù

Ingredients

Wild rice 150 g
1 vasetto di RisoPiù Melagrana e Noci
Extra virgin olive oil 2 tablespoons
Feta 50g
Fresh mint 1 teaspoon
Chilli pepper to taste
Salt to taste

Directions

Cook the wild rice in plenty of salted water, drain and let it cool completely. Dice the feta and chop the fresh mint. Add the Pomegranate and walnut Risopiù (previously drained) and add everything to the wild rice. Dress the rice salad with a drizzle of extra virgin olive oil and add salt and pepper to taste. Serve cold.

 Difficulty:

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 TIME:

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20min 

Salad with vegetables RisoPiù with oil

Ingredients

150gr parboiled rice
1 jar 16 Vegetable RisoPiù with Oil
2 tablespoons extra virgin olive oil
50gr lentils 2 Piccadilly tomatoes
Fresh oregano
1 garlic clove
1/2 onion Chilli pepper to taste
Salt to taste

Directions

Cook the rice in plenty of salted water. Boil the lentils (after soaking them) in water, with one garlic clove and half an onion, until done. Drain the rice and add the lentils. In a separate pan, heat the oil with one garlic clove. Toss the rice and lentils in the pan and add the chilli pepper. Turn off the hob and allow the cool, then add Polli 16 Vegetable RisoPiù (previously drained), the tomatoes and fresh oregano. Serve chilled.

 Difficulty:

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 TIME:

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30min 

Bresaola rolls
with robiola and vegetables

Ingredients

FOR THE ROLLS:
sliced bresaola,
robiola, chives,
salt, pepper, oil

FOR THE SALAD:
oranges, fennels, pine kernels,
Polli black pitted olives

Directions

PREPARING THE ROLLS:
Chop some chives setting a few blades aside.
In a bowl, combine the robiola with a bit of salt, the chopped chives,
a pinch of pepper and a bit of oil. Mix everything with a fork until
obtaining a smooth cream. Spoon some of the mixture
in the middle of each slice of bresaola, roll the slices up and tie them using
the blades of chives you set aside.

PREPARING THE SALAD:
Make the dressing with oil, balsamic vinegar and salt and mix well.
In the meantime, toast the pine kernels in a pan. Finely slice the fennel,
cut the peeled oranges into slices and halve the olives. In a bowl,
combine all the ingredients and dress with the dressing.

 Difficulty:

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 TIME:

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20min 

Rice salad

Ingredients

cherry tomatoes,
fresh peas,
precooked rice and barley,
basil, Asiago cheese,
cooked ham,
Polli Shallots in vinegar,
Polli RisoPiù 16 vegetables,
salt, lemon juice

Directions

Boil the precooked grains
in a pot of salted water with the peas.
When done drain, rinse
in cold water (to stop cooking)
and put everything in a bowl.
Cut the cherry tomatoes into small wedges,
drain the shallots from the vinegar,
drain the rice condiment, chop the ham,
dice the cheese
and break up the basil leaves.
In a small bowl dissolve
the salt in the lemon juice and add
a bit of oil (quantity equal to 2 tablespoons)
stirring with a teaspoon. Dress the rice and peas
with the dressing and stir well.
Add the cherry tomatoes, ham, cheese,
shallots and rice condiment.
After combining all the ingredients well, add the basil.

 Difficulty:

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 TIME:

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20min 

Cous cous with vegetables and legumes

Ingredients

FOR 4 PEOPLE:
Condiment:
precooked red beans,
Polli No Oil Grilled Bell Peppers,
Polli Boretta shallots,
100 ml approx. vegetable stock,
2 tablespoons extra virgin olive oil,
salt, 10 basil leaves
For the couscous:
300 gr. couscous,
500 ml hot vegetable stock.
To complete the recipe:
fine salt,
2 tablespoons extra virgin olive oil,
mint leaves to decorate

Directions

Dice the onions and peppers.
Put the oil in a pan
together with the diced vegetables. Put it on
the hob and
fry gently for a couple of minutes.
Add a pinch of salt, the
washed and broken up basil leaves
and heat for a few seconds while stirring
with a wooden spoon. Put the couscous
in a bowl, cover it with the boiling stock
and let it stand for 5 minutes covered.
Stir and separate the grains with a fork.
Add salt to taste. Add the vegetables,
a drizzle of raw oil, stir well
and chill for about half an hour
in the fridge before serving
and decorate with the mint leaves.

 Difficulty:

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 TIME:

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45min 

Ideal Products:

 

Grilled Peppers

Grilled Peppers

Boretta Shallots Boretta Shallots

Sandwiches
with ham and mushrooms

Ingredients

FOR 4 PEOPLE:
150 gr. sliced raw ham, 160 gr.
Polli Button Mushrooms in oil,
80 gr. mayonnaise, 4 slices
sandwich bread.

Directions

Finely chop the mushrooms.
In a bowl mix the mayonnaise with the
chopped mushrooms to obtain a
smooth cream. Spread 2 slices of
sandwich bread with the mixture,
place the slices of ham on each
and cover with the other 2.
Cut each sandwich in half with a
very sharp knife to make 4
triangles.

 Difficulty:

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 TIME:

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15min