Difficulty:easy Preparation:10 minutes Cooking:– INGREDIENTS (SERVES 4) 2 celery stalks 2 carrots 1 fennel bulb 1/2 yellow pepper 1/2 red pepper 1 small radicchio di Treviso 12 radishes Salt P.D.O. Umbria oil PREPARATION Trim, wash and cut (if necessary) the vegetables.Arrange them attractively on one or more trays.Provide individual bowls
Difficulty:easy Preparation:10 minutes Cooking:5 minutes INGREDIENTS (SERVES 4) fillet steaks -about 3 cm thick coarse salt P.D.O. Umbria oil PREPARATION Cover the bottom of a non-stick pan with a layer of coarse salt.Heat over a high flame until the salt crystals start to crackle.Place the fillet on top and cook
Difficulty:easy Preparation:15 minutes Cooking:1 hour INGREDIENTS (SERVES 4) 250 g spelt 150 g peeled tomatoes or tomato puree 1 large onion P.D.O. Umbria oil PREPARATION To best enjoy your San Nicola spelt soup, chop the onion and celery finely and saute in a pan with the oil and tomato.Pour in
Difficulty:easy Preparation:10 minutes Cooking:20 minutes INGREDIENTS (SERVES 4) 250 g lentils 1 carrot, 1 onion 1 celery stalk 1 clove garlic 1 sprig thyme 10 mint leaves 1 tbsp tomato concentrate 300 g potatoes hot water salt pepper P.D.O. Umbria oil PREPARATION To prepare the very best lentil soup with
Difficulty:easy Preparation:20 minutes Cooking:1h 15min NOTE: + 12 hours soaking INGREDIENTS (SERVES 4) 200 g dry cannellini beans 4 tbsp tomato puree 2 cloves garlic 1 sprig sage salt and pepper 2 tbsp P.G.I. Toscano oil PREPARATION Soak the beans in cold water for 12 hours. Remove the beans that
Difficulty:easy Preparation:20 minutes Cooking:25 minutes INGREDIENTS (SERVES 4) 200 g Tuscan or stale rustic bread 500 g ripe sauce tomatoes 1 onion 2 cloves garlic ½ l vegetable broth basil leaves salt pepper P.G.I. Toscano oil PREPARATION To prepare the very best pappa col pomodoro, plunge the tomatoes in boiling
Difficulty:easy Preparation:15 minutes Cooking:15 minutes NOTE: + 1 hour marinating INGREDIENTS (SERVES 4) 800 g lamb cut into cubes 1 tbsp grated lemon zest 11 tbsp powdered thyme black pepper salt P.G.I. Toscano oil PREPARATION Mix the lemon juice, P.G.I. Toscano oil and freshly ground pepper in a bowl.Pour this
Difficulty: easy Preparation: 15 minutes Cooking: – INGREDIENTS (SERVES 4) 8 slices Tuscan or other rustic bread 2 cloves garlic Salt Pepper 6 medium tomatoes –sliced P.G.I. Toscano oil PREPARATION Rub a clove of garlic (to taste) onto a fairly thick slice of still warm bread toasted on a grill,
Difficulty:medium Preparation:20 minutes Cooking:30 minutes INGREDIENTS (SERVES 4): 1 sea bass (1.5 kg) 4 large potatoes 200 g black olives 80 g pine nuts 1 sprig thyme 1/2 glass dry white wine salt and pepper P.D.O. Riviera Ligure oil PREPARATION Peel and wash the potatoes and cut into thick
Difficulty:easy Preparation:20 minutes Cooking:1 hour INGREDIENTS (SERVES 4): 1 frozen octopus (1 kg) 500 g potatoes lemon parsley garlic salt pepper P.D.O. Riviera Ligure oil PREPARATION After defrosting, wash the octopus under running water and remove the beak and eyes. Place in a pan of lightly salted water and bring
Difficulty:easy Preparation:10 minutes Cooking:– INGREDIENTS (SERVES 4) 2 celery stalks 2 carrots 1 fennel bulb 1/2 yellow pepper 1/2 red pepper 1 small radicchio di Treviso 12 radishes Salt P.D.O. Umbria oil PREPARATION Trim, wash and cut (if necessary) the vegetables.Arrange them attractively on one or more trays.Provide individual bowls
Difficulty:easy Preparation:10 minutes Cooking:5 minutes INGREDIENTS (SERVES 4) fillet steaks -about 3 cm thick coarse salt P.D.O. Umbria oil PREPARATION Cover the bottom of a non-stick pan with a layer of coarse salt.Heat over a high flame until the salt crystals start to crackle.Place the fillet on top and cook
Difficulty:easy Preparation:15 minutes Cooking:1 hour INGREDIENTS (SERVES 4) 250 g spelt 150 g peeled tomatoes or tomato puree 1 large onion P.D.O. Umbria oil PREPARATION To best enjoy your San Nicola spelt soup, chop the onion and celery finely and saute in a pan with the oil and tomato.Pour in
Difficulty:easy Preparation:10 minutes Cooking:20 minutes INGREDIENTS (SERVES 4) 250 g lentils 1 carrot, 1 onion 1 celery stalk 1 clove garlic 1 sprig thyme 10 mint leaves 1 tbsp tomato concentrate 300 g potatoes hot water salt pepper P.D.O. Umbria oil PREPARATION To prepare the very best lentil soup with
Difficulty:easy Preparation:20 minutes Cooking:1h 15min NOTE: + 12 hours soaking INGREDIENTS (SERVES 4) 200 g dry cannellini beans 4 tbsp tomato puree 2 cloves garlic 1 sprig sage salt and pepper 2 tbsp P.G.I. Toscano oil PREPARATION Soak the beans in cold water for 12 hours. Remove the beans that
Difficulty:easy Preparation:20 minutes Cooking:25 minutes INGREDIENTS (SERVES 4) 200 g Tuscan or stale rustic bread 500 g ripe sauce tomatoes 1 onion 2 cloves garlic ½ l vegetable broth basil leaves salt pepper P.G.I. Toscano oil PREPARATION To prepare the very best pappa col pomodoro, plunge the tomatoes in boiling
Difficulty:easy Preparation:15 minutes Cooking:15 minutes NOTE: + 1 hour marinating INGREDIENTS (SERVES 4) 800 g lamb cut into cubes 1 tbsp grated lemon zest 11 tbsp powdered thyme black pepper salt P.G.I. Toscano oil PREPARATION Mix the lemon juice, P.G.I. Toscano oil and freshly ground pepper in a bowl.Pour this
Difficulty: easy Preparation: 15 minutes Cooking: – INGREDIENTS (SERVES 4) 8 slices Tuscan or other rustic bread 2 cloves garlic Salt Pepper 6 medium tomatoes –sliced P.G.I. Toscano oil PREPARATION Rub a clove of garlic (to taste) onto a fairly thick slice of still warm bread toasted on a grill,
Difficulty:medium Preparation:20 minutes Cooking:30 minutes INGREDIENTS (SERVES 4): 1 sea bass (1.5 kg) 4 large potatoes 200 g black olives 80 g pine nuts 1 sprig thyme 1/2 glass dry white wine salt and pepper P.D.O. Riviera Ligure oil PREPARATION Peel and wash the potatoes and cut into thick
Difficulty:easy Preparation:20 minutes Cooking:1 hour INGREDIENTS (SERVES 4): 1 frozen octopus (1 kg) 500 g potatoes lemon parsley garlic salt pepper P.D.O. Riviera Ligure oil PREPARATION After defrosting, wash the octopus under running water and remove the beak and eyes. Place in a pan of lightly salted water and bring
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