BLACK RICE SALAD
Product: VENERE BLACK RICE
Method: Cook the Alimentis Venere rice until al dente in plenty of salted water. Drain the rice and cool it under cold running water. Put the rice into a saucepan, add oil, salt, pepper and previously prepared brunoised green vegetables. You can add some diced smoked salmon and dress it with a light Citronette sauce. Stir all the ingredients together and serve with the help of a mould. Garnish with fresh basil.
Product: TUNA FILLET
Method: Julienne carrots and courgettes and put them in a bowl with some fresh mixed salad leaves. Add the Alimentis Tuna fillets preserved in oil and Alimentis Taggiasca olives. Dress with a dash of extra virgin olive oil and balsamic vinegar. Garnish with herbs.
TAGLIATELLE AL RAGU’
Product: VENISON RAGU’
Method: Cook the tagliatelle until al dente in plenty of salted water. For the base of the ragù chop some onion and bacon and cook in a little olive oil. Add the Alimentis ragù and cook on a high heat for a couple of seconds. Turn the heat off and let the sauce rest. Drain the pasta and add it to the sauce. Garnish with a generous sprinkling of parsley. Decorate with a few bay leaves.
ARTICHOKES AND PANCETTA
Product: VILLANELLA STYLE SLICED ARTICHOKES
Method: Arrange around a serving plate some thin slices of bacon and lay the Alimenti artichokes between each slice. Garnish with wild fennel flowers, peppercorns and rosemary twigs.
GOURMET PANNA COTTA
Product: PRE-MADE PANNA COTTA MIX
Method: Use fresh cream or milk. Bring the cream or whole milk to the boil in a saucepan. Gently pour in the Alimenti Panna Cotta Mix. Remove from heat and quickly whisk. Divide the cream into two separate bowls. Mix the Alimentis strawberry topping in one of the bowls. Fill a dessert bowl with layers of both creams. Store in the fridge for at least two hours. Decorate with thinly sliced strawberries and a couple of mint leaves. Complete with a dash of Alimentis topping and a sprinkle of ground hazelnuts.
Method: Add the mix to boiling water and serve as a sauce to accompany crustacean dishes or use as a base for any fish stew.
SUCKLING PIG FILLET WITH PORCINI MUSHROOMS
Product: PORCINI MUSHROOMS IN EXTRA VIRGIN OLIVE OIL
Method: Roast the vacuum-sealed fillets for about 1 hour at 60°C. When ready cover the meat with lardo (cured pork fat) and lightly cook it in a pan with rosemary and marjoram. Sauté in a frying pan a clove of garlic with a sprig of rosemary then add the Alimentis porcini mushrooms drained from the oil. Add salt and pepper to taste. Make the gravy with the cooking fat from the meat and the mushrooms. Serve with the sauce and plenty of mushrooms. Finish with freshly ground pepper.
Product: PORCINI MUSHROOM CREAM
Method: Toast some slices of bread in the oven with a dash of extra virgin olive oil. Add slices of mozzarella cheese – preferably from cow’s milk – and put back in the oven for further 2-3 minutes. Add the Porcini cream and cook for a couple of more minutes and serve with a generous sprinkling of fresh parsley.
BIGOLI ALLA MATRICIANA AND CRUNCY PANCETTA
Product: CHERRY TOMATOES IN THEIR OWN JUICES
Method: Cook the spaghetti al dente in plenty of salted water. In the meantime prepare the sauce by browning a chopped onion and garlic in a dash of extra virgin olive oil. Add diced bacon and cook for a couple of minutes. Let it simmer and add a splash of white wine. After the wine has evaporated add the Alimentis tomatoes cut into slices. While cooking add water from the boiling pasta if necessary. When the pasta is ready drain it and sauté it with the sauce in a frying pan. Sprinkle with freshly chopped parsley.
PACCHERI WITH PISTACHIO CREAM
Method: Cook the Paccheri al dente in plenty of salted water. In the meantime sauté for a couple of minutes in a frying pan two cloves of garlic in a dash of extra virgin olive oil. Remove from heat and discard the garlic. Add the Alimentis pistachio cream and some diced Alimentis plum tomatoes. Mix well. Drain the pasta and with a piping bag fill each pacchero with the cream. Carefully lay the pasta on a plate and sprinkle with ground pistachios.
Product: PITTED RIVIERA OLIVES PRESERVED IN OIL
Method: Toast a baguette with a dash of extra virgin olive oil and let it cool. In the meantime prepare a spread made with fresh Robiola and cream of peppers and one made with Robiola and olive pâté. Spread the creams on the canapés and garnish with Alimentis olive pâté, Alimentis Riviera olives, Alimentis rolled up anchovies and sprigs of dill.
GOURMET MINI HAMBURGER
Product: SEMI-DRIED CHERRY TOMATOES
Method: Mix in a bowl some mincemeat with egg, milk and Parmesan. Season with herb salt and make mini hamburgers of about 25 gr each. Cook them in the oven for 20 minutes at 180°C. In the meantime slice a red onion and sauté it in a pan with olive oil and Alimentis cherry tomatoes. Slice open the bread rolls and warm them in the oven for a few minutes. Fill each roll with the sauce, a salad leaf, onion and the tomatoes, then lay the meat on top. Serve the hamburgers on a plate and garnish with the tomato sauce previously pureed and basil leaves.
PRAWN TAILS ON CREAMY PUMPKIN FINGERS
Product: PUMPKIN CREAM
Method: Clean the prawns and discard heads and shells. Cover the tails with lardo (cured pork fat), lay them in a baking tray and cook for four minutes in a pre-heated oven at 200°C. In the meantime prepare the Alimentis pumpkin cream slightly heating it for a few minutes with some fresh cream. With a piping bag squeeze some strips of cream on a plate. Lay a prawn on each strip and garnish with freshly ground black pepper and a sprig of dill.