October 2020 - Page 2 of 3

Pasta with peppers, roast turkey, taggiasche olives and basil

by seo | Oct 20, 2020 | First courses, Recipes

Cut the pepper into julienne, clean it, fry it in a non-stick pan. Once it is ready, put it in a bowl, add the taggiascheolives. Separately, cook the pasta in boiling water and, once cooked, drain and cool it under cold water; add the pasta to the bowl with the...

Cold pasta with pork and turkey Wurstel, eggs, basil and marinated vegetables

by seo | Oct 20, 2020 | First courses, Recipes

For the marinated vegetables: clean the vegetables, cut the pepper, radishes, tomatoes and asparagus tips into small pieces. Season everything with oil, lemon juice and salt; leave to marinate for a quarter of an hour. Cut the wurstel into cubes and cook 2 eggs in...

The Campagnolo Salami

by seo | Oct 20, 2020 | Storia in evidenza, Stories, Stories of craftsmanship

The “Campagnolo” is the most classic of all salami, with a characteristic aroma and an inimitable taste The History The Campagnolo Salami is a sausage coming from a long tradition and is among the most typical of Italian salamis: it is thought to originally date back...

Rigatoni pasta di Gragnano PGI with crumbs of Salami Mince, fresh tomatoes and basil

by seo | Oct 20, 2020 | First courses, Recipes

Brown the chopped spring onion in a pan with the crumbled salami mince for 3/4 minutes. Add the tomatoes cut into 4 pieces and cook over a high heat. Cook the pasta, once cooked, fry it in the previously prepared sauce. Mix together with the pumpkin flowers cut into...

Cannelloni with Guanciale, ricotta cheese, pepper with artichokes

by seo | Oct 19, 2020 | First courses, Post in home, Recipes

Clean the guanciale and cut it into strips. Toast the strips in a pan and let them cool. In a bowl add the ricotta cheese, 80g of Parmesan cheese, the guanciale, the egg and stir; this will be your filling for the cannelloni. Stuff the cannelloni, place them in a...