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NIR
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| Found: 18 | - Page 2 of 4 | « 1 2 3 4 » |
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Buffalo mozzarella and basil ravioli vegetable tagliatelle
In advance prepare the Virgilio Italian butter with the cube vegetables and chopped herbs. Mix well, shape into a roll, cover with plastic wrap and place in the refrigerator to harden. Chop the mozzarella into small pieces, add the chopped basil and a pinch of salt. [ more... ]
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Small cuttlefish filled with braised escarole
Prepare the polenta in the traditional way, arrange on a tray and allow to set. Clean the cuttlefish and remove the seppia. Clean the escaroles and cut into strips by hand, bring some salted water to the boil and blanche the lettuce for a few minutes. Drain. Pour the oil into a pan and add the chopped shallots. [ more... ]
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Wild rocket salad soufflè
Prepare a white sauce using Virgilio Italian Butter, Virgilio Italian Milk and flour. Add the rocket salad which has been browned with the shallot and chopped. Add a pinch of salt, pepper and the nutmeg. [ more... ]
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Farnese Tortelli (filled pasta)
Prepare the filling by mixing all the ingredients well in a bowl. Pour the flour onto a working surface and make a well in the centre into which add the eggs, oil and salt. Mix well using a fork initially and then knead by hand. [ more... ]
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| Found: 18 | - Page 2 of 4 | « 1 2 3 4 » |
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