Tag: sauce

Malloreddus recipe with savory and stracciatella sauce – Italian Cuisine

Ingredients

300 g cherries
300 g re-milled durum wheat semolina
250 g stracciatella di burrata
100 g tomato
80 g spring onion
saffron powder
extra virgin olive oil
savory
salt
pepper

Duration: 1 h 45 min

Level: Middle

Dose: 4 people

For the recipe of malloreddus with savory and stracciatella sauce, mix the semolina with 140 g
of slightly warm water, a pinch of salt and one of saffron. Work the mixture until it is homogeneous. Place it under a bowl and let it rest for 30 minutes. Then divide it into small loaves of 4-5 mm in diameter and cut them into pieces about 1 cm long. Pass them on the special tool (a sort of tiny chopping board in striped wood) by dragging them with your thumb so as to roll them up on themselves.
FOR THE SEASONING: Stone the cherries and cut them into pieces. Cut the tomato into pieces. Clean the onion. Slice it and brown it in a pan with 3 tablespoons of oil, a generous grinding of pepper and a sprig of savory minced. Add a ladle of water and, when it has evaporated, add the tomato, cherries and a pinch of salt.

Egg Recipe in Sauce – Italian Cuisine – Italian Cuisine

Ingredients

300 g tomato sauce
4 pcs slices of homemade bread
4 pcs eggs
tomato concentrate
chili pepper
thyme
marjoram
chives
pepper
garlic
shallot
salt
extra virgin olive oil

Duration: 25 min

Level: Easy

Dose: 4 people

For the recipe of the eggs in the sauce, coarsely chop a piece of garlic and slice 1/2 shallots into strips; brown them for 1 minute in a thin layer of oil, add 1 teaspoon of tomato paste, the puree and 1/2 chili pepper and cook for 10 minutes. Cook the eggs in the pan directly in the tomato with salt, pepper, marjoram and thyme leaves and chives cut into bobbins. Rub the slices of bread with the garlic and toast them in the pan for 3 minutes on each side. Serve them to accompany the eggs.

Fantalegumi with a sauce of roasted cherry tomatoes and vegetable flowers – Italian Cuisine

A summer dish, colorful and tasty, reminiscent of an enchanted garden, the best way to whet the imagination of the little ones even at the table!

A concentrate of nutritious vegetables accompanied to a special format pasta, today we tell you about a new and original recipe, designed for children but that we certainly will like for us parents.

The idea of this dish was born by imagining the summer, its bright and vibrant colors, the sweet scent of date tomatoes and the desire to amaze with a "thousand and one night" dish.
Children should be taken by the throat but, as they say, the eye also wants its part and in the case of the little ones this saying is even more true. This recipe will bring a smile at the table and the wonder in their eyes.

To implement it, once again, our advice is choose fresh and seasonal vegetables, some spice to give a touch of extra flavor and a special pasta: the Fantalegumi of Esselunga CheJoy, made with 100% pea flour, bronze drawn and dried at low temperature to enhance the features and shape of their beloved Disney characters. Plunging the spoon into the dish to hunt for Mickey Mouse, Donald Duck, Minni or Daisy Duck will be a truly irresistible game!

And if the Fantalegumi have conquered you, from Esselunga you find the complete CheJoy line, products designed for children but dedicated to the whole family, created in collaboration with Disney Italia. From Mickey's friends to Frozen, from Spider-Man to Star Wars, their favorite characters will accompany the little ones at any time of the day, from breakfast to dinner, in a new world full of colors and inspiration with balanced, quality foods and mostly much fun.

And now, let's get to the stove to prepare this tasty recipe!

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The Fantalegumi recipe with roasted cherry tomatoes and vegetable flowers

For 4 people
Preparation time: 20 minutes (+ 1 hour for roasted tomatoes)
Difficulty level: easy

Ingredients

200 g of Fantalegumi pasta 100% Esselunga CheJoy pea flour,
300 g of datterini tomatoes,
4 sprigs of thyme,
2 sprigs of dry oregano,
a teaspoon of sugar,
1 carrot,
1 courgette,
1 small yellow pepper,
extra virgin olive oil,
salt

Method

Wash the tomatoes, cut them in half lengthwise and place them on a baking sheet covered with baking paper with the cut side facing upwards. Sprinkle with a pinch of salt, the sugar, the chopped thyme leaves and the crumbled oregano. Add 4-5 tablespoons of oil and bake in a preheated oven at 150 ° for 1 hour.
Once cooked, pour the tomatoes and their cooking juices in a bowl and blend them with an immersion mixer.

Peel the pepper, peel it with a potato peeler and blanch its layers in boiling salted water for 3-4 minutes. Drain and cut the pulp with a small flower-shaped pastry cutter.
Peel the carrot, cut it into thin slices and then into a floret and do the same with the courgette.

Meanwhile, cook the Fantalegumi pasta of Esselunga CheJoy, drain it al dente, dress it with a tablespoon of oil and place it on the plates above the sauce you have previously prepared.

Sprinkle with the vegetables prepared and decorated with thyme sprigs.

Enjoy your meal, both young and old!