SPAGHETTI WITH BOTTARGA, CAVIAR, LIME, PARSLEY

Fluted spaghetti on emulsion with parsley, bottarga, caviar and finger lime.

INGREDIENTS

For the parsley emulsion:

  • 200 gr of parsley
  • water to taste
  • olive oil to taste

INSTRUCTIONS

Blend the parsley leaves with a little water or, if you have a centrifuge, extract the juice from the leaves. Boil the juice obtained, after boiling you will see the chlorophyll surface, let the water completely evaporate and filter the "pulp" obtained with a gauze. Let everything cool and emulsify well with the olive oil.
  • 70 gr of grooved spaghetti
  • 40 g of bottarga sauce "freschi di natura"
  • black lumpfish eggs to taste
  • bottarga powder to taste
  • half fingerlime

INSTRUCTIONS

Cook the pasta in abundant salted water, in a pan heat the bottarga sauce with the help of a little hot water, to make everything more fluid. Once the pasta is cooked, stir in the pan over a fire, add more water if necessary. Arrange the dish by placing the parsley emulsion, nest spaghetti, a generous dose of black lumpfish roe, powdered bottarga and finger lime on the bottom, giving the dish a sense of cleanliness with the strong and saline flavors of the bottarga.
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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|

TRUFFLE KNOTS

Truffle knots

INGREDIENTS

  • truffle knots
  • truffle sauce by "freschi di natura"
  • butter to taste
  • sage to taste
  • fresh truffle from the Berici hills

INSTRUCTIONS

Cook the noodle knots in salted water for about 4 minutes, sauté them in a pan with a knob of butter and sage, serve with the truffle sauce "freschi di natura" and fresh truffle 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|

SYMPHONY OF THE FOREST

Sinfonia del bosco

INGREDIENTS

  • 10 pezzi di mezzi paccheri di gragnano
  • salsa ai funghi freschi di natura q.b
  • 200 gr di funghi chiodini
  • 1 spicchio di aglio
  • prezzemolo q.b
  • olio di semi q.b
  • sage to taste
  • pepe rosa q.b
  • various herbs

INSTRUCTIONS

Sbollentiamo i chiodini freschi, schiumiamoli se necessario e poi passiamoli in padella con burro, aglio e prezzemolo. Portiamo oltre cottura in abbondante acqua salata i mezzi paccheri, una volta cotti asciughiamoli e friggiamoli in abbondante olio di semi. Risulteranno, leggeri e croccanti. Farciamoli con la salsa ai funghi, decoriamo con i funghi una spolverata di pepe rosa, salvia ed erbette a piacere.
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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|

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|

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|

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|

TROFIE WITH PESTO, GREEN BEANS AND POTATOES

TROFIE WITH PESTO, GREEN BEANS AND POTATOES

An original way to taste the savors of the Genoese tradition

INGREDIENTS

Servings: 4 people

  • 500 g of “Trofie”
  • 2 potatoes
  • 200 g of green beans
  • salt to taste
  • Pesto “Freschi di Natura” with PDO genoese basil
  • extra virgin olive oil
  • Parmesan Cheese to taste

INSTRUCTIONS

1) Peel the potatoes and cut them into thin slices or into small cube. Trim green beans, wash and cut them into small pieces of about 3 cm.

2) Boil generous water in a capacious cauldron. When the water reach the boiling point put inside the cauldron the green beans and the potatoes. After 5 minutes add also the Trofie.

3) When Trofie are cooked, drip all ingredients together.

4) Mix in a bowl pasta with Genoese Pesto diluted with two tablespoon of cooking water.

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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 RED PESTO

GNOCCHI WITH RED PESTO

A light and fast recipe ideal for a dinner with friends!

INGREDIENTS

Servings: 2 people

  • 150 g of gnocchi
  • "Monti" Red Pesto
  • 2 cherry tomatoes
  • 10 g of almond
  • 10 g of pine nuts
  • fresh basil to taste and to decorate the dish
  • extra virgin olive oil to taste
  • 40 g of bread cubes
  • a pinch of capers
  • Parmigiano Reggiano cheese to taste

INSTRUCTIONS

1) Wash the cherry tomatoes and the basil.

2) Cut the tomatoes and put them to macerate in a bowl with basil, extra virgin olive oil, a pinch of salt and then keep it into the fridge.

3) In a pan toast together with a tablespoon of extra virgin olive oil, pine nuts, bread cut into small pieces for about a minute.

4) When all is done, bring to boiling temperature the water and cook gnocchi, drip and put them into a pan with the Monti red pesto. Add a tablespoon of Parmigiano Reggiano cheese, pine nuts and toasted bread. Then add also the cherry tomatoes with basil and extra virgin olive oil.

Here gnocchi are ready to serve!

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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|

RISOTTO WITH PISTACHIOS PESTO AND SPRING VEGETABLES

RISOTTO WITH PISTACHIOS PESTO AND SPRING VEGETABLES

A spring taste risotto: asparagus, carrots, beans and a tablespoon of pesto.
Freshness and flavor to welcome the spring.

INGREDIENTS

Servings: 4 people

  • 1l of vegetable broth
  • 1 small bunch of green asparagus
  • 100g of carrots cut in small slices
  • 200g of beans
  • 2 tablespoons of extra virgin olive oil
  • 2 leek cut in slices
  • 300g of rice Carnaroli
  • 1 tablespoons of “Freschi di Natura” pistachios pesto
  • 2 tablespoons of pistachios grain

INSTRUCTIONS

1) Boil the vegetable broth in a casserole, reduce the flame to the minimum and put in the asparagus, carrots and beans. Cook until vegetables result tender. Drain and put them in a bowl. Keep the broth warm.

2) Meanwhile prepare the risotto: bake leeks in a pan with oil for 2 minutes. Add the rice, mix and toast it until it absorbs all the oil. Then drip a spoon of broth and continue in this way until the rice is soft and creamy, for about 20 minutes.

3) Three minutes before the end of the preparation, add pesto, mix and add also vegetables, cover and let meld everything for 2-3 minutes. Serve with a dusting of pistachios’ s grain.

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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|