Below you can find a list of recipes that you cand do in your house with our products
TYPICAL RECIPE FOR LENTICCHIA DI CASTELLUCCIO
Ingredients for 4 persons
Lentils of Castelluccio 400 gr, water 1 lt, 1 stalk of celery, 1 garlic clove, salt and pepper
Pour the lentils in a pan, if possible in an earthen pot, add water, celery and garlic. Let cook for about 40 minutes. When cooking is almost completed, add salt, toasted brad croutons with garlic and oil.
FAVOURY PIE WITH SHATTERED EMMER
Ingredients for 6 persons
Shattered emmer 250 gr, fresh ricotta 200 gr, 3 eggs, 3 grated Parmesan tablespoons, parsley, nutmeg, salt and pepper
Boil the emmer in aboundant salty water for about 20 minutes. Strain and liquidize it until it becomes a purée, add salt, pepper, nutmeg, eggs, chopped parsley, grated Parmesan and ricotta. After having mixed all ingredients, pour them in a pie-dish greased with butter and sprinkled with breadcrumbs. Bake at 180° for about 40 minutes.
SALAD WITH WHOLE EMMER
Ingredients for 4 persons
Emmer 200 gr, mozzarella 250 gr, 2 red tomatoes, a handful of black stoned olives, extra-virgin olive oil, basil, salt.
Let emmer soaking nigthlong. Warm up aboundant salty water and, when it boils, pour the emmer and let it cook for 20 minutes or until it becomes tender. Strain and let cool down. Wash, dry and cut tomatoes, cut in cubes mozzarella, then mix them with cool emmer, olives, oil and basil.
TAGLIATELLE WITH TRUFFLE CREAM
Tagliatelle 400 gr, 2 truffle cream 75 gr, extra-virgin olive oil, 2 garlic cloves, 2 anchovies preserved in oil, pepper
Heat the oil in a pan, unite the garlic cloves, remove it from the heat, add the truffle cream and mix well. Put back on the heat, mix the anchovies after cleaning and boning. Unpack the mix with a fork and let it simmer, then remove it from the heat. Boil tagliatelle in salty water, strain and mix with truffle cream and pepper.
PAPPARDELLE WITH PORCINI MUSHROOMS, TRUFFLE AND SESAME SEEDS
Pappardelle 400 gr, double cream 250 ml, porcini mushrooms and truffle cream 100 gr, 3 garlic cloves, extra-virgin olive oil, chili pepper, sesame seeds q.s., minced parsley, salt, pepper
In a nonstick pan, sauté the garlic in oil, combine the porcini mushrooms and truffle cream. Mix well and add the double cream. Let is simmer, boil pappardelle in salty water. Meanwhile add to the condiment a springle of chili pepper, salt and pepper, mix well. Add a springle of parsley. Strain pappardelle, add to the condiment and serve it with a little springle of parsley and sesame seeds.
POLENTA WITH SALTED CODFISH WITH "SALSA ROSSA DEI SIBILLINI"
"Salsa rossa dei Sibillini", codfish 600 gr, 1 onion, 1 carrot, 1 branch of celery, tomato 80 gr, potatoes 200 gr, half a liter of water for polenta 300 gr, 2 spoons of olive oil, white wine 20 cl
Sauté in a pan, with olive oil, onion, carrot and celery. Add the tomato's flesh and the curved up codfish. At half bakey, add the "salsa rossa dei Sibillini", salt and pepper. Prepare the polenta by boiling water with salt and olive oil for about 30 minutes. Seve it in a dish laying for first the polenta, then the codfish.