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Recipes

Chef Dino's personally approved

Rigatoni

With brussels sprouts, ricotta, pomodorini and speck

for 3 persons, preparation time 15 minutes

Ingredients

1 pack of 250 g Glunot rigatoni.

50 g. of speck match cutted

9 dried tomatoes in oil

300 g. of Brussels sprouts

150 g. of ricotta

1 shallot

Extra virgin olive oil

salt

recipe-rigatoni

Preparation

In a large pot boil 1 liter of water with the addition of a tablespoon of coarse cooking salt.

In a pan put two tablespoons of extra-virgin olive oil with finely chopped shallots, fry for a few minutes until golden, add the speck, wash the brussels sprouts, cut them ‘julienne’ and add them to the pan, moderate fire.

When the water comes to a boil, throw the pasta still frozen, raise the flame and as soon as the water starts boiling calculate 4 minutes then drain the pasta and add it in the pan to the sauce, add a little oil, sauté 2 minutes in the pan.

Put the seasoned pasta on the plates, adding a spoonful of fresh ricotta and 3 small tomatoes on top.

Put on the table and enjoy your meal.

recipe-rigatoni

Dino’s pizza

Ingredients

Glunot’s gluten-free pizza base

Double cream

Gorgonzola

Champignon mushrooms

Mozzarella cheese

San Daniele ham

Rucola

Grated Parmesan cheese

Photo 06-04-2018, 10 35 34

Preparation

On the pizza base, previously defrosted, spread a thin layer of double cream, gorgonzola, champignon mushrooms (drained previously if you use those in oil) and mozzarella. Place it in a preheated oven (220-240°C) for about 20/25 minutes. Before serving it add a few thin slices of San Daniele ham, rucola and a sprinkling of grated parmesan cheese. Enjoy your meal!

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