Lamb with onions and bell peppers

Ingredients

Lamb 1.3 kg
Peppers 500 gr
Ripe tomatoes - 500 gr
Shallots in vinegar 250 gr
Large onion - 1
Extra virgin olive oil (EVO) 1 coffee cup
Chilli peppers 1
Dry white wine 1 glass
Salt to taste
Black pepper to taste
Polli Boretta shallots in balsamic vinegar: 1 jar

Directions

Cut the lamb into morsels. Heat the oil in a pan and add the chopped onion and chilli peppers. Add the chopped lamb and quickly toss it until golden. As soon as the surface of the lamb morsels is roasted, add a glass of water and salt to taste. Cover the pan and cook on a very low heat for one and a half hours, then add the cleaned bell peppers cut into strips. Cook for another fifteen minutes, then add the peeled tomatoes, wine, POLLI SHALLOTS after draining them and a few spoonfuls of water. Cook for another twenty minutes and add water if required. Put the lamb and its juice on a dish and serve immediately.

 Difficulty:

 livello_rossolivello_rossolivello_rosso

 TIME:

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1h

Ideal Products:

Borettane Onions

Borettane Onions

Cauliflower with courgette pesto

Ingredients

1 cauliflower
1 jar courgette pesto
200 gr cashews
Chopped parsley to taste
Extra virgin olive oil
Salt Pepper
Bread crumbs as needed
Butter as needed

Directions

Use a food processor to grind half of the cashews only, about 100 gr. Wash and clean the cauliflower into florets. Put it in a bowl and dress it with the courgette pesto, the ground cashews, whole cashews, parsley, oil and add salt and pepper to taste. Combine all the ingredients well and pour the mixture in a buttered oven dish sprinkled with bread crumbs. Bake at 180°C for about 15/20 minutes.

 Difficulty:

 livello_rossolivello_grigiolivello_grigio

 TIME:

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20min 

Ideal Products:

 

Courgette Pesto

 

Hamburger with artichoke segments

Ingredients

600 gr minced meat
1 jar cut artichoke segments
1 tablespoon finely chopped capers
6 finely chopped sun-dried tomatoes
25 gr black olives cut into rounds
Extra virgin olive oil
1 garlic clove
Chopped parsley
Juice of half a lemon

Directions

Place the minced meat in a bowl and add the sun-dried tomatoes and capers. Add salt to taste. Combine all the ingredients well and form 4 hamburgers. In a pan, brown the garlic with some oil and add the black olives and lemon juice. Place the hamburgers in the pan and cook them on both sides. When nearly done add the artichokes and sprinkle with parsley.

 Difficulty:

 livello_rossolivello_grigiolivello_grigio

 TIME:

 orologio_icon

20min 

Grilled chicken with mushrooms

Ingredients

4 chicken breasts
1 jar button mushrooms in oil
½ onion
1 tablespoon sweet paprika
Worcester sauce
Sage as needed
Rosemary as needed
Extra virgin olive oil
Salt Pepper

Directions

Put the finely chopped sage and rosemary in a bowl, add the paprika, a few drops of Worcester sauce and oil. Add salt and pepper to taste. Combine all the ingredients well and marinade the chicken breasts in the sauce. In the meantime heat the plate and rub it with the onion. Lay the chicken breasts on the plate and cook them on both sides. Drain the mushrooms and slice them. Place them in the bowl with the sauce and allow them to soak it. Serve the chicken with the mushrooms as a side.

 Difficulty:

 livello_rossolivello_rossolivello_grigio

 TIME:

 orologio_icon

50min 

Ideal Products:

 

Oil-Pickled Button Mushrooms

 

Octopus with potatoes and olives

Ingredients

1 octopus 800/900 gr
1 jar black olives
4 potatoes
2 lemons
Extra virgin olive oil
Garlic Parsley
Salt to taste

Directions

Place the octopus in a pot filled with water and boil it for about 1 hour. Check with a fork to see if it is done, it must be tender. Drain and allow to cool on a plate. Cook the potatoes in the same water and pot where you cooked the octopus. When done peel them and cut them into pieces. In the meantime clean the octopus and cut it into small pieces. Put it in a bowl and add the lemon juice, finely chopped garlic, the Polli black olives, the parsley and the potatoes. Dress with oil and mix all the ingredients well. Add salt to taste.

 Difficulty:

 livello_rossolivello_rossolivello_grigio

 TIME:

 orologio_icon

50min 

Ideal Products:

 

Black Pitted Olives

 

Chicken with bell peppers and mushrooms

Ingredients

1 chicken cut into pieces
1 jar Sweet and sour bell peppers
1 jar Button mushrooms in oil
1 sliced onion
3 chopped garlic cloves
½ cup flour
1 can peeled tomatoes
½ glass red wine
Oregano
1 bay leaf
Extra virgin olive oil
Salt and pepper

Directions

Rub the chicken with salt, roll it in flour and fry it in a pan with oil until golden. When done, remove from the heat and set it aside in a plate. Add oil to the pan and add the onion, garlic, peeled tomatoes, oregano, bay leaf, wine and salt and pepper to taste. Add the chicken and cook for about 40 minutes, until the chicken is tender. Cut the mushrooms into slices and add them to the pan with the bell peppers. Combine all the ingredients well and cook for another 5 minutes.

 Difficulty:

 livello_rossolivello_rossolivello_grigio

 TIME:

 orologio_icon

50min 

King prawns with gherkin sauce

Ingredients

500 grams king prawns
10 gherkins
1 tablespoon capers
250 gr mayonnaise
2 tablespoons mustard
Parsley
Extra virgin olive oil
Pepper to taste
Salt

Directions

Blend the gherkins and capers in a food processor. Add the mayonnaise and mustard and combine well. In the meantime peel the prawns leaving the tails on and stick them with skewers. Prepare an emulsion with oil, chopped parsley, salt and pepper and brush the skewers on both sides. Heat the plate and cook 2 minutes per side. Serve the skewers with the gherkin sauce.

 Difficulty:

 livello_rossolivello_grigiolivello_grigio

 TIME:

 orologio_icon

15min 

Ideal Products:

 

Gherkins in VinegarGherkins in Vinegar

CapersCapers

Roast swordfish with onions

Ingredients

700 gr swordfish
1 jar Boretta shallots
1 glass white wine
200 gr sliced pancetta
Bread crumbs as needed
Chopped parsley as needed
Powdered garlic to taste
Black pepper
2 bay leaves
Extra virgin olive oil
Salt

Directions

Put the bread crumbs, parsley, garlic, pepper and a drizzle of oil in a bowl. Then add salt to taste and combine well. Place the slice of swordfish in the bowl and gently press it down with a meat mallet. Coat the whole slice with the mixture. Roll up the swordfish, wrap it in the pancetta slices and place it in a dish lined with baking paper. Place the Boretta shallots, bay leaves and wine around then add salt to taste. Bake in preheated oven at 180°C for 30 minutes, and remember to moisten the roast every now and again with its juices.

 Difficulty:

 livello_rossolivello_rossolivello_grigio

 TIME:

 orologio_icon

40min 

Ideal Products:

Boretta Shallots

Boretta Shallots

Lamb chops with herbs

Ingredients

8 lamb chops
1 jar Garlic with Herbs
150 gr butter
2 tablespoons thyme
2 tablespoons marjoram
3 tablespoons chopped parsley
3 tablespoons bread crumbs
Extra virgin olive oil as needed
Salt

Directions

Mix the butter at room temperature with 2 tablespoons garlic, thyme, marjoram, parsley and bread crumbs. Add the oil and salt to taste. Mix the butter until creamy. Coat the chops in the cream, arrange them in a buttered dish and bake at 180°C until golden throughout.

 Difficulty:

 livello_rossolivello_grigiolivello_grigio

 TIME:

 orologio_icon

30min 

Ideal Products:

 

Garlic with Herbs

 

Quinoa hamburger

Ingredienti

500 gr quinoa
1 jar bell peppers
100 gr feta
Parsley
1 egg
1 onion
1 garlic head
Bread crumbs as needed
Oil Salt Pepper

Preparazione

Fry the onion and garlic in a pan with some oil. Add the chopped bell peppers and parsley. Pour the mixture in a bowl and add the quinoa which you cooked beforehand. Add the egg, diced feta, bread crumbs and mix all the ingredients well. Add salt and pepper to taste. Form hamburgers, roll them in bread crumbs and fry them in plenty of hot oil.

 Difficulty:

 livello_rossolivello_grigiolivello_grigio

 TIME:

 orologio_icon

20min 

Ideal Products:

 

Pickled Green Tuscan Chilli Peppers