Cooking good and appetizing dishes every day is certainly not child's play, if then we have little time available things get complicated, but to simplify our life, products from the freezer counter, frozen vegetables, sautéed in the pan, grilled or fried, which become the protagonists of new creative preparations. Here's how Giovanni Rota, chef and teacher at La Scuola de La Cucina Italiana, has enriched some very fresh products Bonduelle.

Cuddles pumpkin and carrot on pecorino cream and crunchy pumpkin seeds

Ingredients for 4 people
200 g cream
60 g Seasoned Pecorino
60 g Pumpkin seeds
30 g sugar
20 g Soy sauce
1 package Cuddles pumpkin and carrot
pepper

Method
Heat a non-stick pan, add the cuddles and continue cooking for ten minutes on a low flame.
Bring the cream to a boil and let it reduce for 3 minutes, remove it from the heat and add the grated pecorino by turning the mixture until it is completely dissolved and add the pepper. Toast the pumpkin seeds with the sugar in a pan, add the soy sauce and transfer the preparation to a sheet of baking paper. Serve by placing the cream and pampering garnished with the caramelised seeds at the base of the plate.

Pampering green beans, spinach and broccoli with poached egg, flax seed crumble and sprouts

Ingredients for 4 people
80 g flour
30 g Grated Parmesan
30 g Vinegar
20 g Butter
5 g Flax seeds
4 eggs
1 Yolk
1 package Coccole spinach green beans and broccoli

Method
Mix the flour, butter and parmesan and add the yolk, flax seeds and a pinch of salt. Put the mixture in the refrigerator for 1 hour.
Remove the mixture from the fridge, crumble it on a plate with a sheet of parchment paper and bake at 190 ° C for about 10 minutes. In the meantime, cook the Cuddles in a pan without adding oil for ten minutes, turning them from time to time.
Bring a small pot of water to a boil and add salt and vinegar, with a spoon create a vortex in the center of the pan while the water is slightly boiling, dip the egg and let it cook for about 3 minutes. Remove the egg from the water and dry it on a sheet of absorbent paper. Serve the Cuddles with the lightly salted egg and the crumbled crumble.

Grilled vegetables on cold mozzarella cream with basil oil

Ingredients for 4 people
250 g Mozzarella
125/150 g Water
50 g extra virgin olive oil
30 g Basil
1 pack Bonduelle grilled vegetables
Salt and pepper

Method
Browse the basil and blanch the leaves in salted water for a minute, drain and immerse them in water and ice. Squeeze the basil leaves from the excess water and blend them with the oil.
Cut the mozzarella into coarse pieces and blend it by adding the water, salt and a little oil, keep blending until obtaining a smooth and creamy mixture.
Sauté the grilled vegetables in a pan without adding oil for about ten minutes over a moderate flame.
Pour the mozzarella cream into a deep dish, arrange the grilled Bonduelle vegetables in the center and finish with the basil oil.

Sauteed vegetables with wholemeal focaccia, sprinkled with parmesan and gratin

Ingredients for 8 people
180 g water
125 g wholemeal flour
125 g 00 flour
70 g Grated Parmesan
40 g extra virgin olive oil
5 g brewer's yeast
10 g Salt
10 g sugar
1 pack Natura in a pan Bonduelle grilled vegetables

Method
Heat the water slightly and dissolve the brewer's yeast, mix the 2 flours with the sugar and add the water to the mixer bowl.
Knead for 5 minutes at low speed, add the salt, oil and finish by kneading another 2 minutes. Transfer the dough into a lightly oiled steel container and let it rise until the initial volume is doubled. Transfer the leavened dough into a pan and let it rise again for another half hour, in the meantime sauté the Bonduelle grilled vegetables in a hot non-stick pan for 4/5 minutes.
Cook the focaccia at 200 ° C for 10 minutes, remove from the oven and place the grilled vegetables on top, sprinkle with grated parmesan and finish with extra virgin olive oil. Cook the focaccia for another 5 minutes until the vegetables surface au gratin.

Savory pie with shortcrust pastry, thyme, orange, yellow and snow peas

Ingredients for 4 people
500 g Soft wheat flour
250 g Butter
125 ml water
10 g Salt
1 pack Nature in a pan Orange yellow carrots and snow peas

Method
Place the flour on the pastry board and place the butter cut into small pieces in the center. Work until all the butter is absorbed by the flour. Add the water and continue kneading until it is compact and homogeneous. Wrap the dough in plastic wrap and let it rest in the refrigerator for about 1 hour before use.
Add the Natura vegetables in a pan. Yellow orange carrots and snow peas, thyme and bake at 200 ° until completely cooked.

Orange, yellow and snow peas with roasted paprika squid

Ingredients for 4 people
400 g Squid
Sweet paprika to taste
Thyme and extra virgin olive oil to taste
1 pack Natura in a pan Orange, yellow and snow peas

Method
Clean the squid by removing the entrails and the outer layer of skin. Cut the bag in half and on the inside make grid cuts with a well-sharpened knife.
Marinate the squid cut with E.v.o. oil, parprika and thyme for about 20 minutes.
Sauté the Natura vegetables in a pan over medium heat for 8/10 minutes and transfer them to a serving dish. Put the pan back on the heat and on a high flame brown the squid for less than a minute. Arrange the squid on the vegetables and serve.

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Even more pampering at the table with Bonduelle

Bonduelle frozen foods continue to conquer even the most demanding palates by offering practical and quick solutions for those who like to transform quality products into large dishes. Like the brand new ones Cuddles pumpkin and carrots, a delicious novelty that from November 2019 adds to the already beloved two proposals of the Coccole range, "Broccoli and carrots" and "Spinach, green beans and broccoli". Tasty vegetable patties, a practical and tasty solution ready to enrich and color meals, creating unique moments with an unmistakable flavor. Cuddles pumpkin and carrots is the delicious variant that stands out for the sweetness of its ingredients but which is confirmed versatile and therefore an excellent choice as an appetizer, side dish or even as a light second course.

Nature in a pan

An offer of vegetables and natural blends made with an innovative steam cooking technology that allows you to better preserve the flavor and texture and at the same time allows you to reduce cooking times once at home. New in the range Orange and yellow carrots, snow peas and parsnips, a unique mix of flavors in which the inviting and delicate taste of snow peas meets the sweetness of orange and yellow carrots, together with the freshness of parsnips, an ancient root now considered a superfood, a food rich in nutrients for a simply irresistible mix.

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