BOLOGNESE CANDLES

Nordic cod fillet with potato cream with pesto

INGREDIENTS

  • candle-shaped pasta to taste
  • fresh cheese sauce "freschi di natura"
  • blue cheese to taste
  • 1 liter of tomato sauce
  • 500 gr of ground coffee
  • 1 medium onion
  • 2 small carrots
  • 1 celery stick
  • toasted breadcrumbs
  • salt to taste
  • pepper to taste

INSTRUCTIONS

Make a sauce to prepare the Bolognese sauce, add the ground beef and let it brown until all the water contained in the meat has evaporated, add salt and pepper to taste and add the tomato puree. Let it cook over low heat for at least 4h. We adjust salt if necessary We break the candles into 4 parts and boil them in abundant salted water, once cooked, stuff them with the cheese sauce, place them on a pan with blue cheese and breadcrumbs on them. Gratin them for about 2/3 minutes. Arrange the dish by placing a ragout base, the au gratin candles and a generous dose of cheese sauce.
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Nord Salse s.r.l. Via Rossana, 7 – 12026 Piasco (CN) ITALY | Tel. +39 0175.797.069 – Fax. +39 0175.270.038| CF/P.Iva 03018320048 | info@nordsalse.com | Powered by The Bright Company|

CODFISH WITH POTATO CREAM PESTO

Nordic cod fillet with potato cream with pesto

INGREDIENTS

  • 1 nordic cod fillet
  • 2 medium potatoes
  • half onion
  • chickpeas to taste
  • 150 gr of classic pesto "freschi di natura"
  • slices of bread to taste
  • salt to taste
  • pepper to taste
  • fresh basil to taste

INSTRUCTIONS

We make a small sauté with the onion where we will brown the potatoes cut into small cubes, add salt and cover with water, cook until the potato is flaked. We steam the cod for about 10 minutes. Let it cool and brown it in a pan with a drizzle of oil. We slice the bread thinly and fry it in a pan with very little oil, until it becomes crispy and golden (you can also make it in the oven). We emulsify the pesto with the cooked potato cream, whisk and prepare the dish. The black chickpeas with their particular toasted note will make this dish balanced with soft and velvety flavors.
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Nord Salse s.r.l. Via Rossana, 7 – 12026 Piasco (CN) ITALY | Tel. +39 0175.797.069 – Fax. +39 0175.270.038| CF/P.Iva 03018320048 | info@nordsalse.com | Powered by The Bright Company|

SCALLOPS ON CREAM OF PEAS WITH PESTO

Scallops on pea cream with pesto

INGREDIENTS

For the pesto coral:

  • 40 ml of water
  • 10 gr of pesto without garlic "freschi di natura"
  • 20 ml of seed oil
  • 10 gr of flour

INSTRUCTIONS

Mix all the ingredients and cook a small part in a non-stick pan, wait for the excess water to evaporate and detach the coral gently (about 2/3 minutes of cooking)

For the scallops:

  • 2 scallops without coral
  • 100 gr of peas
  • 20 gr of boiled potato
  • 30 gr of pesto without garlic "freschi di natura"
  • salt to taste
  • various herbs

INSTRUCTIONS

We prepare the pea cream by browning the potatoes and peas with a little oil, add a little water and cook. Let's blend and add the pesto. We scald the scallops with butter, cook for 2 minutes on each side. We compose the dish creating a quenelle of peas, we lay the scallops, the herbs, the pesto and the chopped coral.
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Nord Salse s.r.l. Via Rossana, 7 – 12026 Piasco (CN) ITALY | Tel. +39 0175.797.069 – Fax. +39 0175.270.038| CF/P.Iva 03018320048 | info@nordsalse.com | Powered by The Bright Company|

ALIMENTARIA – Barcellona 2022

ALIMENTARIA
 BARCELONA

Nord Salse will be present at Alimentaria from 4th April to 7th 2022 in Barcellona

For further information export@nordsalse.com

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Nord Salse s.r.l. Via Rossana, 7 – 12026 Piasco (CN) ITALY | Tel. +39 0175.797.069 – Fax. +39 0175.270.038| CF/P.Iva 03018320048 | info@nordsalse.com | Powered by The Bright Company|

“ARANCINI” WITH PESTO

“ARANCINI” WITH PESTO

Perfect as snack, ideal as entree, the “arancini” are a pride for the Sicilian cuisine.
Try this original version with pesto to surprise you guest!

INGREDIENTS

Coating

  • 500 g of rice for Arancini
  • 2 eggs
  • 200 g of Parmigiano Reggiano cheese
  • 100 g of butter

Filling

  • 300 g of mozzarella well dry
  • 500 ml of besciamella cream
  • Pesto “Freschi di Natura”

Batter

  • 4 dl of water and 200 g of flour 00

Breading

  • breadcrumbs

INSTRUCTIONS

1) Prepare the batter whisked together eggs, flour and water and leave it to stand.

2) Boil the rice in abundant salt water. Drip and dress with butter, a pinch of pepper and Parmigiano Reggiano cheese. Mix together everything and let it warm.

3) Aside, incorporate pesto with the cream sauce and cut the mozzarella in small pieces.

4) Take a small portion of rice in hand. Press the central part to obtain a small lock, where you will put the pesto “Freschi di Natura” and the mozzarella. Close the made up with other rice, giving to it an oval shape. Press the rice. To avoid that the filling could escape during the cooking. Breaded the “arancini” first in the batter and then in the breadcrumbs.

5) Pour abundant oil in a pan. Fry “arancini” in the hot oil, turning them gently. When they will be brown, pick and put them on a piece of blotting paper.

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Nord Salse s.r.l. Via Rossana, 7 – 12026 Piasco (CN) ITALY | Tel. +39 0175.797.069 – Fax. +39 0175.270.038| CF/P.Iva 03018320048 | info@nordsalse.com | Powered by The Bright Company|

GNOCCHI WITH TRUFFLE

GNOCCHI WITH TRUFFLE

A rich and tasty first course, noble and fine. Perfect to surprise your guest’s palate.

INGREDIENTS

Servings: 4 people

  • Sauce with Truffle “Freschi di Natura”
  • 300 g of flour
  • 1 kg of potatoes
  • 1 pinch of salt
  • 1 presa di Sale
  • 20 g of butter

INSTRUCTIONS

1) Add a pinch of salt, the flour and knead the ingredients until the made up result is homogeneous but soft. Now add the egg and keep kneading to eliminate lumps.

2) Then, divide the dough in loaves of about 2-3 cm and cut them putting the gnocchi on floury tray. Leave to stand your gnocchi for 15 minutes, cook them in a big pot in salt water and drip them when they rise up to the surface.

3) Prepare the dressing with the sauce with truffle “ Freschi di Natura” warming it without reaching the boiling temperature. Add cooking water amalgamating the ingredients and you can finally taste your dumplings!

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Nord Salse s.r.l. Via Rossana, 7 – 12026 Piasco (CN) ITALY | Tel. +39 0175.797.069 – Fax. +39 0175.270.038| CF/P.Iva 03018320048 | info@nordsalse.com | Powered by The Bright Company|

ROLL OF BREAD WITH PESTO

WHOLE WHEAT PASTA WITH CHEESE

A genuine, tasty and rich appetizer!

INGREDIENTS

Servings: 2 people

  • 100 g Pesto "Freschi di Natura"
  • 4 slices sandwiches bread
  • 1 buffalo mozzarella
  • 2 green bell peppers
  • pepper to taste
  • basil to taste

INSTRUCTIONS

1) Cook bell peppers with water and bake it into the oven at 220 °C for 20 minutes. Peel them and remove the steam, the fluid and seeds inside them, then cut them into small stripes.

2) Put the bread slices on a film foil, making a rectangle of about 40x20 cm. With a smooth press them slightly and spread on the pesto “Freschi di Natura”.

3) Distribute on the bread slices, wielding, buffalo milk mozzarella in small slices, bell peppers and basil leaves.

4) Roll all together, starting from the small side and taking help from the film foil.

5) Tighten the roll in the film foil, leave it in the fridge for one hour.

6) Serve the roll cutting it into slices.

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Nord Salse s.r.l. Via Rossana, 7 – 12026 Piasco (CN) ITALY | Tel. +39 0175.797.069 – Fax. +39 0175.270.038| CF/P.Iva 03018320048 | info@nordsalse.com | Powered by The Bright Company|

WHOLE WHEAT PASTA WITH CHEESE

WHOLE WHEAT PASTA WITH CHEESE

A natural and savored first course enriched by the italian cheese tradition

INGREDIENTS

Servings: 4 people

  • Sauce with Cheese “Freschi di Natura”
  • 300 g of whole wheat pasta
  • 350 g of cabbage
  • 20 g of butter
  • 20 g of nuts
  • 1 garlic clove
  • 20 peeled almond
  • salt and pepper to taste

INSTRUCTIONS

1) Clean up the cabbage, remove the central core and cut it into little slices. Wash and dry.

2) Peel and mash the garlic clove, make it brown in a pan with 4 tablespoons of oil, the nuts and the almond roughly crushed and then remove it. Add the cabbage and a pinch of salt. Cook it on a strong flame for 5-6 minutes, mixing frequently.

3) Cook the pasta in salted boiling water and drain it al dente, toss with the cheese sauce “ Freschi di Natura” and the cabbage. Mix and spice up with a pinch of pepper.

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Nord Salse s.r.l. Via Rossana, 7 – 12026 Piasco (CN) ITALY | Tel. +39 0175.797.069 – Fax. +39 0175.270.038| CF/P.Iva 03018320048 | info@nordsalse.com | Powered by The Bright Company|

PURÉE WITH TRUFFLE AND RAW SAUSAGE

PURÉE WITH TRUFFLE AND RAW SAUSAGE

A rich and soft purée that combine truffle and potatoes in a perfect marriage

INGREDIENTS

Servings: 4 people

  • Sauce with Truffle “Freschi di Natura”
  • 6 big potatoes
  • 200 g of sausages
  • 120 g of butter
  • 15 cl of cream
  • 1 black truffle
  • salt to taste
  • pepper

INSTRUCTIONS

1) Peel the potatoes and boil them in water with a pinch of salt for about 30 minutes, drip and mash them into a potatoes masher and put the mixture in a pot. Add the butter, put on the fire and mix slowly pouring the truffle sauce “ Freschi di Natura”.

2) When the mixture will reach a creamy texture, regulate with salt and pepper. Divide the truffled purée in six or more finger food container and dress the surface with one or more pieces of sausages and some slice of truffle cut with the appropriate cutter.

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Nord Salse s.r.l. Via Rossana, 7 – 12026 Piasco (CN) ITALY | Tel. +39 0175.797.069 – Fax. +39 0175.270.038| CF/P.Iva 03018320048 | info@nordsalse.com | Powered by The Bright Company|