First dishes

Conio white bean soup with onions and saffron

Posted on by Homeadv

Ingredients:
white beans from Conio F.lli Amoretti di Lorenzo
3 onions
1 sachet of saffron Misterchef F.lli Amoretti di Lorenzo
100 g of butter
Taggiasco extra virgin olive oil, F.lli Amoretti di Lorenzo must qb
2 tablespoons of parsley
Pepper and salt to taste

Preparation:
To prepare this tasty recipe, the night before put the white beans from Conio F.lli Amoretti di Lorenzo soak in water.
The next day, take a fireproof pan and put the white beans from Conio F.lli Amoretti di Lorenzo drained, 2 onions cut into thin slices, 1 onion chopped, the saffron Misterchef F.lli Amoretti di Lorenzo, butter, a spoonful of chopped parsley. Season with salt and pepper according to your taste. Cover with water and close the pan.
Leave to cook over medium heat and add a spoonful of chopped parsley, continuing cooking until the beans are completely soft.
If the sauce is too thick, you can add a little water before removing the pan from the heat. Taste and, if necessary, add salt. Leave on the heat for a few additional minutes. Serve the soup finishing with a round of Taggiasco extra virgin olive oil F.lli Amoretti di Lorenzo must raw.

Caserecce pasta with aubergine sauce and Ligurian Taggiasca olives

Posted on by Monica

Ingredients

Homemade pasta
Aubergine
Pitted Taggiasca olives in Olio F.lli Amoretti di Lorenzo
1 clove of garlic
pepper (optional)
F.lli Amoretti di Lorenzo cherry tomato sauce
sale
100% Italian filtered extra virgin olive oil by Lorenzo's Amoretti brothers
Origan and basil
salted ricotta or parmesan

Cut the aubergines into cubes and put them in salt in a colander to let out the vegetation water. After half an hour, brown with garlic, chilli and oil in a saucepan or skillet.
When the aubergines are golden, after about 5 minutes, add the olive, tomato sauce and the salt.
Leave to flavor for 15 minutes. Then add theOrigan and basil. Mix and cook for another 10 minutes. Season with salt. 
In the meantime, cook the pasta in plenty of salted water and drain when al dente. Season them with the sauce directly in the saucepan and serve hot. If you like ricotta salata you can add it or you can add parmesan. Enjoy your meal!

Trenette tomatoes, capers and anchovies

Posted on by Monica

Ingredients

250 gr. Trenette Pasta from Liguria by Lorenzo's Amoretti brothers

5 salted capers F.lli Amoretti di Lorenzo

6 Dried tomatoes F.lli Amoretti di Lorenzo

1 Sandwich even stale

100% Italian Extra Virgin Olive Oil F.lli Amoretti di Lorenzo

1 clove of garlic

4 Anchovy fillets F.lli Amoretti di Lorenzo

Chopped parsley

Preparation

Boil the Trenette for 9 min until al dente and, while the pasta is cooking, start by making a sauté with 100% Italian Extra Virgin Olive Oil F.lli Amoretti di Lorenzo and garlic to which to add the salted capers F.lli Amoretti di Lorenzo rinsed and Anchovy fillets F.lli Amoretti di Lorenzo. When the anchovies have melted, put the Dried tomatoes F.lli Amoretti di Lorenzo chopped and leave to flavor, making sure that the garlic does not burn. Aside, prepare the bricole of bread (by blending a piece of bread and toasting it in a pan with a drizzle of 100% Italian Extra Virgin Olive Oil F.lli Amoretti di Lorenzo).

Drain the Trenette Pasta from Liguria by Lorenzo's Amoretti brothers and add them to the sauce, stir in a little cooking water. Add the chopped parsley and finish with the bread crumbs.

Buon appetito!

Pasta with courgette flowers and tuna

Posted on by Monica

Ingredients

Instructions

  • In a large pot, boil the water for the pasta, while you gently wash the courgette flowers under water and pat them with absorbent paper.
  • Remove the sepals, the pistils, the stem and cut them into strips.
  • In a pan pour the onion, garlic and fry them.
  • When the two ingredients are golden, add the courgette flowers and season them, stirring often.
  • Once the courgette flowers have wilted add the tuna fillets F.lli Amoretti di Lorenzo chopped and drained from the conservation oil.
  • In a large pot, boil the water for the pasta, while you gently wash the courgette flowers under water and pat them with absorbent paper.
  • Remove the sepals, the pistils, the stem and cut them into strips.
  • In a pan pour the onion, garlic and fry them.
  • When the two ingredients are golden, add the courgette flowers and season them, stirring often.
  • Once the courgette flowers have wilted add the tuna fillets F.lli Amoretti di Lorenzo chopped and drained from the conservation oil.
  • Cook the sauce for a few minutes and season with salt and pepper.
  • When pasta from the Amoretti selection is cooked, drain, season with the sauce, butter and mix carefully until the butter is melted and serve still hot.

And as Paul Eluard says "Everything that comes from my kitchen has grown in my heart". Enjoy your meal!

Spaghetti with dried tomatoes

Posted on by Monica
  1. Drain i tomatoes byoil and chop them coarsely with the crescent on a cutting board. Put them in a bowl large enough to season them spaghetti.
  2. Wash the parsley, select the leaves and finely chop them together with the clove ofgarlic peeled with the crescent on a cutting board.
  3. Heat a drizzle ofoil and toast the breadcrumbs until it is golden brown. Be careful to keep an eye on it because it tends to burn easily. Put it in the bowl together with the dry tomatoes chopped and mix.
  4. Put the rest in a large pan oil and fry the mince of garlic and parsley, for just a few moments, being very careful that it does not burn there'garlic, otherwise it will be bitter. Extinguish the fire.
  5. Boil the spaghetti in abundant salted water and, just before draining it, add half a ladle of cooking water to the pan of thegarlic and parsley, then turn on the fire.
  6. Drain and sauté the spaghetti over high heat in the sauce pan for a few minutes, stirring frequently. Pass them into the bowl with the tomatoes and the breadcrumbs, mix and serve immediately.

Risotto with leeks, saffron and sausage sauce

Posted on by Monica

Ingredients

Preparation

To prepare risotto with leeks saffron and sausage sauce, first of all prepare a vegetable broth consisting of a nut and a pinch of coarse salt.

Aside, take a small pan and pour a little Extra oil Virgin of Oliva Taggiasco, the chopped parsley and garlic. Sauté the ingredients for a few minutes and add the crumbled sausage with your hands. Lower the heat to a minimum and mash the sausage several times with a fork in order not to have large pieces. Once the sausage is cooked, pour the tomato puree and cook for about fifteen minutes over medium heat.

Once the tomato sauce is ready, take a large leek, remove the waste, do the same with the onion, wash them under running water and slice them thinly.

In a large non-stick pan, make a generous round of oil, pour the leek and onion and fry them. When golden brown, pour the rice and toast it. Then blend with the grappa, and when it is completely blended, start pouring the broth and the saffron sachet.

As the broth dries, add more broth. 5 minutes before turning off, add the taleggio cheese and a very generous handful of grated cheese and finish cooking. Turn off the heat, pour the risotto on the plates and on each plate put two or three generous spoonfuls of sausage ragout and serve still hot.

Passatelli with shrimps, courgettes and cherry tomatoes.

Posted on by Monica

INGREDIENTS

PREPARATION

Bring plenty of salted water to a boil, in the meantime clean and wash the courgettes and cut them into slices that are not too thick. Sauté the garlic clove in 100% Italian Extra Virgin Olive Oil Lorenzo's Amoretti brothers and when it is golden, add the courgettes and cook over medium heat for a few minutes, add the Pachino tomatoes, previously washed and cut into coarse wedges.
When the tomatoes begin to wilt, add the shrimps, season with salt and pepper and leave to flavor for a few minutes.
Cook the passatelli in boiling salted water, drain and season, passing quickly in the pan with the sauce.

Ligurian-style minestrone

Posted on by Paul
Ingredients:

150 g small pasta such as ditalini
2 carrots
60 g green beans
2 peeled and seeded tomatoes
1 of celery
100 g herbs
2 potatoes
1 onion
1 small handful of Conio beans
1 clove of garlic
1 pinch of parsley
30 g peas
1 tbsp Genovese pesto F.lli Amoretti di Lorenzo
½ glass 100% Italian Extra Virgin Olive Oil F.lli Amoretti di Lorenzo
4 tablespoons of grated Parmesan cheese
1-2 rinds of parmesan cheese

Preparation:

In the pot for the minestrone, prepare a sauté with 100% Italian Extra Virgin Olive Oil F.lli Amoretti di Lorenzo, onion, garlic and celery. Pour the boiling water, the chopped vegetables over high heat; after 30 minutes add the chopped parsley and simmer for 2 hours, stirring occasionally. Halfway through cooking add 100% Italian Extra Virgin Olive Oil F.lli Amoretti di Lorenzo, parmesan crust and salt. Once the vegetables are crushed, cook the pasta.

Pour into a bowl, add the Genovese pesto F.lli Amoretti di Lorenzo and grated parmesan. Serve hot with croutons.

Trenette with Ligurian pesto

Posted on by Paul
Ingredients:

350 g trenette type pasta
4 spoons of Genovese pesto F.lli Amoretti di Lorenzo
200 g green beans
2 medium potatoes
Extra Virgin Olive Oil DOP Ligurian Riviera Riviera dei Fiori F.lli Amoretti di Lorenzo
Grated Parmesan cheese
Sale

Preparation:

Clean the vegetables and cook the green beans on one side and the diced potatoes in a large pot in plenty of salted water. When the green beans are crunchy, drain and cut them into small sticks. When the water in the potatoes starts to boil, add the pasta and cook together.
In a serving bowl, put the green beans, the Genovese pesto F.lli Amoretti di Lorenzo and abundant Extra Virgin Olive Oil DOP Ligurian Riviera Riviera dei Fiori F.lli Amoretti di Lorenzo.
Drain the potatoes with the pasta and add them in the bowl with a tablespoon of cooking water and stir gently. Serve with grated parmesan and a few flakes of parmesan.