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Ricetta with mortadella and pumpkin soup – Italian Cuisine

  • 900 g pumpkin
  • 300 g mortadella
  • 300 g flour
  • 60 g Grana Padano Dop grated
  • 15 g dry macaroons
  • 2 pcs eggs
  • rosemary
  • salt
  • pepper
  • butter
  • vegetable broth
  • extra virgin olive oil

For the recipe of mortadella and velvety pumpkin candies, peel the pumpkin, removing the seeds and leaving the peel. Cut it into slices, grease it with a little oil and add salt. Bake at 180 ° C for 50 minutes. Remove the peel of the pumpkin and blend the pulp with 2 ladles of aldo broth, a few rosemary leaves, 2 tablespoons of oil, a pinch of salt and freshly ground pepper.
For the candies: Blend the mortadella with an ovo, the grated parmesan and the amaretti, obtaining the filling of the candies. Mix the flour with an egg, 10 g of oil and 75 g of water, working the ingredients until you have a smooth and soft mixture. Flour the work surface and roll out the dough into a sheet 1 mm thick. Cut out discs (diam. 6 cm). Prepare the candies by placing a small piece of filling in the center of each dough; fold the half-moon discs. Crush the dough around the filling to remove the air. Press the ends of the crescent between your fingers and press the filling with your thumb to give the shape of the candy.
Cook them in plenty of boiling salted water for a couple of minutes, drain them with a slotted spoon and season them in a large pan with a knob of butter for a minute. Spread the pumpkin soup on the plates, spread the candies on top, garnish with rosemary tufts and immediately bring to the table.

Lentil and cicerchie soup with "Quel modern twist that was missing from the recipe!" – Italian Cuisine

When you want to revisit one of the most popular comfort foods adding new flavors to the recipe.
Be inspired by the #storiedipomodoro with Salse Mutti

Even the most classic dish can be reinvented with a pinch of creativity and the desire to experiment with imaginative combinations. Because in the kitchen, boredom is fought by proposing new recipes, to amaze diners and to win the monotony of lunches and dinners always the same.
Here then is the lentil and cicerchie soup, a recipe of the Mediterranean culinary tradition, it again disguises itself and is enriched with taste thanks to the addition of Mutti Classic Sauce, with a simple and balanced flavor, and a pinch of "nduja.

How it was possible to transform this classic recipe into a modern and innovative dish? We will explain it to you step by step in today's recipe, easy to make but that will give a different "twist" to your palate!

Lentil, cicerchie, soup, ¿nduja and Salsa Classica Mutti soup

For 4 people


200 grams of small lentils
200 gr of hulled grass peas
a teaspoon of ‘nduja
1 bottle of Salsa Classica Mutti
a bunch of sage and rosemary
1 clove of garlic
2 bay leaves
homemade bread croutons
Salt and Pepper To Taste.
extra virgin olive oil q.b.

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Boil the lentils and grass peas in abundant salted water scented with sage and rosemary for up to three quarters of cooking and then drain the vegetables.
In a steel pan put a dash of oil, a clove of garlic, two or three bay leaves and let it cook for a few minutes, then add the Mutti Classic Sauce.
At this point add the legumes and a teaspoon of ‘nduja and cook for about 15 minutes adding 500 ml of water.
Serve with crispy homemade bread croutons.

When tradition is enriched with new flavors!

Today's story brings to the table the modern reinterpretation of a dish of our tradition, lentil and cicerchie soup. To give a flicker of innovation we added to the soup a teaspoon of ‘nduja, firm and unusual note, which will not fail to amaze even the most reticent palates of change.
But it is not the only novelty. To enhance this original combination of flavors, we let the legumes, cooked previously with garlic and bay leaves, flavor in the pan with the Mutti Classic Sauce, from the simple but genuine taste because made with a few simple ingredients: Mutti tomato, a beaten end of onions and basil, extra virgin olive oil. We suggest you try it because it is a quality product, reliable and tasty, perfect for seasoning pasta but also ideal for personalizing your dishes and for adding practicality, modernity and novelty to your recipes. Just like in the case of lentil and grass pea soup, and success – our word – is guaranteed!

Recipe Sweet soup of penne and almond milk – Italian Cuisine

  • 230 g caster sugar
  • 200 g pasta like mezze penne
  • 200 g almond milk
  • 30 g candied orange peel
  • 25 g butter
  • 15 g icing sugar
  • 5 g cornstarch
  • 1 pc orange
  • peeled pistachios
  • vanilla powder
  • salt

For the recipe of sweet penne soup and almond milk, bring 2 liters of water to the boil
in a saucepan with 200 g of granulated sugar and a pinch of salt. Add the pasta, cook it according to the times shown on the package and drain. Melt the butter in a pan with the icing sugar, add the pasta and let it flavor, stirring, for about 30 seconds. Heat the almond milk in a saucepan, melt the cornstarch and a pinch of vanilla and cook for 3-4 minutes, until it is a little thickened. Grate the orange rind, peel it, remove the skin and cut the pulp into cubes. Cut the candied orange peel into small pieces. Melt 30 g of granulated sugar in a pan with 2 tablespoons of water; when it starts to change color, add a handful of pistachios and stir for 30-40 seconds. Spread the almond milk on the plates, then the half penne. Garnish with orange pulp, candied peel and pistachios. Complete with the grated rind and, to taste, with tufts of fennel and small meringues.