Taste and Tradition of Puglia at your home

SUGGESTIONS
Frozen product. Store at a temperature of -18°C
Once thawed, the product cannot be refrozen and it must be stored in the refrigerator and eaten within 24 hours.

INGREDIENTS: Pasta,durum wheat semolina, water. Seasoning: turnip greens, tomatoes, bread crumbs (flour type “0”, water), extra virgin olive oil, pepper, salt, anchovies.

THIS PRODUCT MAY CONTAIN ALLERGENS

WEIGHT: 300 g

SHELF LIFE: 12 months

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COOKING INSTRUCTIONS:

MICROWAVE:
Pierce film lid, place onto a microwavable plate and heat on full power for 5/6 minutes (>750 watts )

CONVENTIONAL OVEN:
From frozen: remove film lid and place on baking tray in a pre-heated oven at 120° for about 30 minutes;
From thawed: remove film lid and place on baking tray in a pre-heated oven at 120° for about 15 minutes.

BAIN-MARIE:
From frozen: bring a pot of water to boil and immerse the dish for about 30 minutes;
From thawed: bring a pot of water to boil and immerse the dish for about 15 minutes.

Original recipe

ORECCHIETTE WITH TURNIP TOPS – SERVES 4

Ingredients
500 gr of orecchiette
2 cloves of garlic
1 kg of turnip tops
8 anchovy fillets under salt
Extra virgin olive oil
Salt to taste
Chili pepper to taste
Cherry tomatoes to taste
Bread crumbs to taste

Preparation:

Clean the turnip tops: eliminate the damaged leaves, the external stems hard and fibrous and keep the internal ones smaller and tender. Keep aside the leaves and the tender stems.
Take the tops, remove them by one from the core, eliminate the external part and cut in pieces the internal part, which is white and tender.
In this way, you have divided the leaves from the tops. Put on the fire a capacious pot with plenty salted water. When it starts boiling unite the leaves, that require a longer cooking, and orecchiette (if you use fresh orecchiette you should consider that fresh pasta cooks in a shorter time and so you must add the orecchiette after about 5 minutes). Orecchiette will have to cook together with the leaves for about 10 minutes. The vegetables will have to be crunchy and orecchiette will have to be “al dente”.
In the meantime prepare mirepoix: put on the fire a capacious pan, that will contain the orecchiette, pour a round of oil, leave it warming up, unite the crushed garlic and 4/5 cherry tomatoes in cubes. Alternatively, you can put the whole garlic, let the oil get the taste and then take it away. Leave sear, turn the fire off and add the anchovies so that they melt.
Add the tops in the pot with the orecchiette and the leaves and finish the cook mixing well (it will take around 3 / 4 minutes). Once orecchiette have cooked with the turnip tops, drain well, taking care of keeping the cooking water as it could be useful for homogenizing, and pour directly in the pan with the mirepoix. Homogenize with live-fire for a couple of minutes and mix well to flavor the orecchiette. If they look a bit dry, add a ladle of water, put the fire off and unite the chili pepper as to taste.

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Taste and Tradition of Puglia at your home

SUGGESTIONS
Frozen product. Store at a temperature of -18°C
Once thawed, the product cannot be refrozen and it must be stored in the refrigerator and eaten within 24 hours.

INGREDIENTS: Potatoes, musses (mytilus chilensis) 25%, rice, water, tomatoes, bread crumbs (flour type “0”, water), onion, extra virgin olive oil,garlic, parsley, salt, pepper, origan.

THIS PRODUCT MAY CONTAIN ALLERGENS

WEIGHT: 300 g

SHELF LIFE: 12 months

scheda-prodotto-bott

COOKING INSTRUCTIONS

MICROWAVE:
Pierce film lid, place onto a microwavable plate and heat on full power for 5/6 minutes (>750 watts ). For best results, we suggest you pierce the film lid and defrost the product in a microwave for 3 minutes, then heat on full power for a further 4/5 minutes ( >750 watts).

CONVENTIONAL OVEN:
From frozen: remove film lid and place on baking tray in a pre-heated oven at 120° for about 30 minutes.
From thawed: remove film lid and place on baking tray in a pre-heated oven at 120° for about 15 minutes.

BAIN-MARIE:
From frozen: bring a pot of water to boil and immerse the dish for about 35/40 minutes.
From thawed: bring a pot of water to boil and immerse the dish for about 15/20 minutes.

Original recipe

MUSSELS, RICE AND POTATO DISH – SERVES 4

Ingredients
4-5 potatoes sliced
2 onions
2 cloves garlic
500 grams of rice
Fresh tomatoes into large pieces
Chopped parsley
1 kg of half-open mussels
Extra virgin olive oil
Oregano to taste
Salt to taste
Black pepper to taste
Bread Crumbs (flour “O” and water)

Preparation:

To prepare the rice, potatoes and mussels take a baking dish, pour the olive oil, add the tomatoes and a pinch of salt, prepare a first layer of seasoned potatoes with sliced onions and chopped garlic. Again, add the tomatoes, salt, black pepper, a sprinkling of parsley and mix of cheeses.
Place the mussels in a radial pattern and cover the potatoes with rice. Repeat the flavouring with all the ingredients, creating two layers and completing with a layer of seasoned potatoes, on which is going to be added a handful of chopped mixture composed of cheese, breadcrumbs and pepper.
Not to spoil the composition add on the side of the rim some water to go over a finger of rice. Add the filtered water of the mussels that have kept aside for a further flavorful touch. For every cup of rice, two and a half of water.
Before baking, bring to a boil the pan ready on the gas and then transfer it into the oven.
Bake at 180 degrees for about 40-50 minutes (even an hour if necessary), and in any case until it is golden brown crust on top.

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Taste and Tradition of Puglia at your home

SUGGESTIONS
Frozen product. Store at a temperature of -18°C
Once thawed, the product cannot be refrozen and it must be stored in the refrigerator and eaten within 24 hours.

INGREDIENTS: Durum wheat semolina and water, beans, water, extra virgin olive oil, tomatoes, celery, red pepper, garlic, salt, carrots, onion, pepper.

THIS PRODUCT MAY CONTAIN ALLERGENS

WEIGHT: 300 g

SHELF LIFE: 12 months

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COOKING INSTRUCTIONS

MICROWAVE:
Pierce film lid, place onto a microwavable plate and heat on full power for about 3 minutes (>750 watts ). Take the dish out of the oven and shake it in order to mix all the ingredients and flavours. Put the dish in the microwave for a further 2 minutes.

PAN:
Once the product is thawed, pour it in a non-stick pan and cook on low heat for about 5 minutes

BAIN-MARIE:
From frozen: bring a pot of water to boil and immerse the dish for about 30 minutes;
From thawed: bring a pot of water to boil and immerse the dish for about 15 minutes

Original recipe

CAVATELLUCCI WITH BEANS – SERVES 4

Ingredients
400 gr of canned pinto beans (drained weight)
280 gr of Cavatellucci
2 spoons of tomato pulp
1 clove of garlic
Extra virgin olive oil
Chili pepper
Salt to taste
Black Pepper to taste
Water to taste
Sellery to taste
Onion to taste
Carota to taste

Preparation:

Prepare the vegetable broth: bring the salted water to boil with vegetables cleansed and washed. Cook for 60 minutes.
Into a non-stick pot, rinse the garlic, without its peel and core, and pour the extra virgin olive oil. Add some leaves of sage.
Fry slightly everything for a couple of minutes, add 300gr of drained or boiled beans, the vegetable broth (about 700 ml) and bring to boil.
Pour the tomato puree and lastly the Cavatellucci. Bring to boil and as last unite the remaining whole beans.

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Taste and Tradition of Puglia at your home

SUGGESTIONS
Frozen product. Store at a temperature of -18°C
Once thawed, the product cannot be refrozen and it must be stored in the refrigerator and eaten within 24 hours.

INGREDIENTS: dried broad beans, potatoes, water, chicory, extra virgin olive oil, salt.

THIS PRODUCT MAY CONTAIN ALLERGENS

WEIGHT: 300 g

SHELF LIFE: 12 months

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COOKING INSTRUCTIONS

MICROWAVE:
Pierce film lid, place onto a microwavable plate and heat on full power for about 5/6 minutes (>750 watts). Remove the film lid and mix with a spoon.

BAIN-MARIE:
From frozen: bring a pot of water to boil and immerse the dish for about 30 minutes;
From thawed: bring a pot of water to boil and immerse the dish for about 15 minutes.

Original recipe

BROAD BEANS AND CHICORY: SERVES 4

Ingredients
200 g of peeled dried broad beans
1 big potato
1 kg of chicory (possibly wild chicory)
4 tablespoons of tasty extra virgin olive oil
Water to taste
Salt to taste
Black pepper to taste

Preparation:

Peel the beans from any impurities, rinse them and collect them in a heavy-bottomed saucepan. Add the potatoes, peeled and cut into cubes and cover with cold water.
Put the saucepan on the fire and when it boils, reduce the heat to lowest and simmer for a few minutes without stirring. At this point, a foam on the surface will be formed in large amounts, put beans and potatoes in saucepan and cover them again with boiling water so that it overlaps two fingers.
Add salt, cover and cook for about two hours on low heat, without stirring.
When cooked, beat the mixture vigorously with a wooden spoon adding two tablespoons of olive oil, in order to transform broad beans and potatoes in a thick puree that however will remain a bit ‘grainy.
If necessary, let it thicken for a few minutes on high heat, stirring constantly.
Peel the chicory, wash it several times under tap water and boil in salted boiling water. Drain it slightly underdone and keep warm.
Spread the hot puree in individual dishes with side vegetable, flavor the chicory with some oil.

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