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TAGLIATELLE WITH RAGU BOLOGNESE AND IDEAL

TAGLIATELLE WITH RAGU BOLOGNESE AND IDEAL

FIRST DISHES

INGREDIENTS

for 4 people ——————-

Egg Tagliatelle 8pcs
Small onion 1pc
Celery 1pc
Small carrot 1 / 2pcs
Tense ground 1pc
bacon
loin 200g
Ground beef 300g
muscle
Glass of dry 1/2
white wine 200g
Tomato puree 1
Tomato
concentrate tablespoon
Extra virgin olive to taste
oil 1pc
Nut of butter
IDEAL liquid 5/6 tsp
peppere to taste
Mixed aromatic 8gr
herbs
Finely chop the celery, carrot and onion with a knife.

Heat the oil and butter in a saucepan, add the vegetables and let it dry slowly over low heat together with the chopped herbs.

Add the bacon and, after a couple of minutes, the ground beef.

Let it brown over high heat, stirring constantly and shelling with a spoon.

Blend with the white wine and let it evaporate completely.

Combine IDEALE liquid and fresh whirlpool pepper.

At this point add the tomato puree and the concentrate, stirring with a spoon to mix.

Bring to a boil, cover (without sealing) with the lid and cook over very low heat for at least 2 hours.

The addition of aromatic herbs will make the dish more digestible and fresh on the palate.

Once the ragù is prepared, boil the water and add IDEALE coarse, then pour the tagliatelle and let it cook.

When ready, divide on plates and pour over the Bolognese sauce.

Enjoy your meal!

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IDEAL PIZZA

IDEAL PIZZA

SIDE DISH

INGREDIENTS

for 4 people ——————-

Flour “00” 250g
whole wheat flour 250g
Cold water 300g
Brewer’s yeast 20g
Extra virgin olive oil 100ml
400g
Peeled tomatoes 4pcs
Salted anchovies 100g
Fresh Caciocavallo to
Mozzarella taste
Origan to
Basil taste
pepper to
IDEAL liquid taste
IDEAL up 10g
2.5g
Form a fountain with the two sifted flours, add the yeast dissolved in the water a little at a time and knead until the mixture is compact.

At this point add IDEALE liquid, continuing to work the mixture until it is soft and elastic.

Then place the dough in a bowl and cover with plastic wrap. Let it rest and rise for two hours, until its volume has doubled.

Meanwhile, put the squeezed tomatoes in a bowl and combine IDEALE fino and pepper, adding oil, oregano and basil.

Grease a rectangular pan with oil and roll out the dough which should be about one centimeter thick.

Sprinkle the previously prepared sauce over the dough, spreading it with a spoon. Then arrange the pieces of anchovies, fresh caciocavallo or diced mozzarella and a drizzle of extra virgin olive oil.

Let it rise for another 30-40 minutes and then bake for about 25-30 minutes at 180C ° / 200C °. Check the cooking and serve, if you want, with a drizzle of extra virgin olive oil and fresh basil.

NB

The use of liquid IDEALE in the dough is particularly recommended because it blends effectively with the flours and does not inhibit the leavening of the mixture, as sometimes happens with common salt. IDEAL liquid promotes excellent leavening which makes the pizza more digestible.

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IDEAL EGGPLANT PARMIGIANA

IDEAL EGGPLANT PARMIGIANA

SIDE DISH

INGREDIENTS

for 4 people ——————-

Eggplant 1.5kg
Cherry tomatoes 1kg
Parmesan 140g
Hard-boiled eggs 3pcs
Basil Abundant
Extra virgin olive to taste
oil to taste
Garlic 8g
Coarse salt IDEAL 7
Origan to
IDEAL liquid Teaspoon
pepper to
pepper to taste
Cut the aubergines into slices, arrange them in a perforated pan and sprinkle them with a little coarse IDEALE. Let it rest for about an hour by placing a weight on the pan to press the eggplant.

Drain and dry the slices well with kitchen paper, then fry in a pan with hot oil and remove them when they are slightly golden on both sides. Then let them drain on absorbent kitchen paper.

Prepare the sauce: put extra virgin olive oil and garlic in a pan and let it brown. Then add the tomatoes previously peeled, seeded and cut into small pieces. Finally add the basil.

Cook for about 20-25 minutes over medium heat. Salt with liquid IDEALE and continue cooking until the sauce is thick.

On the bottom of a baking dish, spread a spoonful of the sauce you have prepared, covering the entire surface. Arrange the golden eggplants on top of the sauce and sprinkle them in turn with sauce and a pinch of freshly ground pepper and hand-chopped basil. Also add half of the hard boiled eggs cut into slices. Also add two or three tablespoons of grated Parmesan.

Repeat the same operation for the second layer and cook in a preheated oven at 170 degrees for about 20 minutes.

To be served warm.

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MIXED GRILLED FISH WITH IDEAL

MIXED GRILLED FISH WITH IDEAL

SECOND COURSES

INGREDIENTS

for 4 people ——————-

1 steak of tuna or 1pc
12pcs
swordfish, 600 g 1pc
4pcs
Prawns 4pcs
Scamp to
Medium squid taste
Cuttlefish 2pcs.
Extra virgin olive oil to
Lemons taste
Chopped parsley 3 tsp
IDEAL liquid to
IDEAL spray taste
pepper to
Mixed salads taste
Cherry 100g
Fennel 100g
Carrots 100g
Thoroughly clean the squid, cuttlefish and shrimp. Cut the prawns in half, leaving the head attached to the body.

Wash the vegetables, cut the cherry tomatoes in two and thinly slice the carrots and fennel. Mix everything well in a bowl and then divide on four plates. Drizzle with oil and 2-3 sprays of IDEALE spray per dish.

Make a parsley citronette by mixing one measure of lemon juice and two measures of oil. Add chopped parsley, liquid IDEAL and pepper.

Grill the fish starting with tuna (or swordfish) and continuing with cuttlefish, squid, shrimp and scampi.

Once the grill is cooked, place it on the plate and season with the citronette .

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IDEAL MILANESE CUTLET

IDEAL MILANESE CUTLET

SECOND COURSES

INGREDIENTS

for 4 people ——————-

Veal cutlets on the 4pcs
bone weighing about 100g
300 g 2pcs
Clarified butter Eggs taste
Bread crumbs to
IDEAL up taste
To begin with, remove the fat around the ribs. Then use a wet meat mallet to thin the meat slightly from the outside, leaving a thicker part at the root of the bone. Dip the ribs in unsalted beaten eggs, then pass in breadcrumbs. Lightly tap with the meat tenderizer again.

In a large pan, melt plenty of clarified butter and, when it is bubbling, dip the cutlets. Leave to brown for 3-5 minutes on each side, the meat should remain soft and pink inside.

Drain, dry on absorbent kitchen and dining paper with IDEALE fino.

Arrange on the plate and enjoy your meal!
NB

Always salt the meats at the end of the preparation, so that
they do not lose their liquids during cooking. In this world
you will get a juicier cutlet.

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