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Showing posts from January, 2025

SALSA DI LAMPONI “Raspberry Vinaigrette”

  Category:  Dressing Yield: Nos portion/Portion size: 250 ml Preparation Time 5 minutes Cooking Time  0 minutes Total time  5 minutes RECIPE Ingredients Unit Gross weight Net     weight TWO POPRTIONS RECIPE Fresh Raspberry g 180 g   EVOO g 100 g   Red wine vinegar  g 60 g   Shallot g 50 g   Dijon Mustard g 5 g   Kosher Salt g 2 g   White pepper   About   Honey g 15 g           METHOD P our the raspberries into a Blender until their juices release and become a puree. Add the remaining ingredients to the raspberries. Blend them together until the mixture is well combined. (Optional) Strain the dressing through a fine mesh sieve to get rid of the seeds. Doing so will result in a seedless, smoother dressing.

SCALOPPINA DI POLLO CON FUNGHI “Chicken Scaloppini with mushrooms”

  Category:  Pasta Yield: 2 portions Nos portion/Portion size: Preparation Time 10 minutes Cooking Time  20 minutes Total time  30 minutes   RECIPE Ingredients Unit Gross weight Net weight  RECIPE EVOO ml 30 ml   Mushrooms g 200 g   Lemon zest g 5 g   Lemon Juice g 20 g   Chicken breast g 400 g   Asparagus g 200 g   Chopped Parsley g 20 g   Organic Seven Grain Blend g 240 g   Salt/Pepper   about   All-purpose flour g 30 g   METHOD Season 2 chicken breasts with salt and pepper; dredge in the flour, shaking off excess; heat 20 ml of EVOO in a skillet over med-high, sear chicken 2 min per side and set aside. In a large nonstick frying pan on medium-high-heat 10 ml of EVOO, add the mushrooms, lemon zest, and lemon juice. Cover and simmer 5 minutes to allow juices to accumulate.  Add the chicken in the sautéed mushrooms, coating with sauce; simmer 1-2 more min + garnish with chopped parsley. Boil 4-6 cu...

PASTA E CECI “Chckpea and Pasta ”

  Category:  Pasta Yield: 6 to 8  portions Nos portion/Portion size: (About) 2 kg Preparation Time 10 minutes Cooking Time  45 minutes Total time  55 minutes RECIPE Ingredients Unit Gross weight Net weight  RECIPE EVOO ml 30 ml   Garlic cloves unit 2   Carrots/Celery/Onion g 150 g   Rosemary (minced) g 1.5 g   Fresh Chili pepper (Option) g 1 g   Chickpeas unit 1 can (420 g)   Crushed tomato  g 400 g   Vegetable bouillon L 1.5 L   Kosher Salt   About   Ditali Pasta g 200 g   Parmigiano Reggiano   Optional   METHOD Heat the olive oil in saucepan over medium. Stir in the garlic, carrot, celery, and onion. Cook the vegetables until softened, about 6 minutes. Stir in the rosemary and chili pepper(optional) and cook for another 2 minutes to blend the flavors. Stir in the chickpeas, along with the liquid from the can. Stir in the tomatoes and bring to a simmer, then cover partially and simm...

PANINO CON CAPRESE “Caprese sandwich ”

  Category:  Sandwich Yield: 1 portion Nos portion/Portion size: (About) Preparation Time 5  minutes Cooking Time   minutes Total time  5 minutes RECIPE Ingredients Unit Gross weight Net weight  RECIPE Ciabatta unit 1 bun   Mozzarella g 60 g   Tomato sliced slice 2   Chopped sun-dried tomato in oil g 20 g   Fresh basil g 2 g   Balsamic Glaze g 10 g   METHOD Slice the ciabatta bun, with the first side of ciabatta add half of the basil leaves; top with mozzarella, tomato and sun-dried tomatoes. Drizzle with balsamic glaze and top with the remaining basil leaves and the ciabatta. Cut in half diagonally and serve.