250g of Panzani Cannelloni 400g of pitted, blended dates 200g of grilled and chopped walnuts 150g of butter 10g of powdered Cinnamon 1 dash of nutmeg 2 Cinnamon Stick 4 drops of Yamama Orange Blossom Water 25g of sweetened condensed milk
25cl Syrup: 25cl of water 250g of granulated sugar 1 star anise 2 cinnamon sticks 2 drops of Yamama Orange Blossom Water
Make With
Preparation
Cook the pasta in salted boiling water along with 2 drops of orange blossom and 2 cinnamon sticks for 30 mins
Prepare syrup: Heat the sugar, star anise, cinnamon sticks, and 2 drops of orange blossom in 25 cl of water for 10 mins. As soon as the sugar has melted, remove from heat and let the blend cool
Mix the dates, walnuts, cinnamon, nutmeg, 2 drops of orange blossom, and butter together in a bowl and stuff the cannelloni with the mixture. Lay them out on an oiled tray, drizzle with the syrup and put them in the oven for 3 to 5 mins on 180 º
Arrange the cannelloni on a plate and garnish with caramel
4 Pieces of pizza dough each one 120g 300g of Panzani Pizza Sauce 150g of Baked cauliflower 80g Sauté eggplant, Diamond cut 75g Gren Bell pepper 70g Black olives, sliced 450g of mozzarella cheese , shredded
Make With
Preparation
Flatten the dough in an oval shape 30cm x 10 cm .
Poke the dough with a fork .
Spread the Panzani Pizza Sauce on the dough .
Add the shredded mozzarella cheese .
Then add the baked cauliflower, the eggplants, the green bell pepper and the olives.
Place in the pizza oven at 180 degrees till it’s cooked.
250g of Golden Sail long grain rice 1 jar of Panzani Bolognese 300g cooked canned Cantina Mexicana red kidney beans 10 strands of chive Spices: pepper, paprika, garlic, cumin, oregano, cloves
Make With
Preparation
Cook the rice in salted boiling water.
Heat the Bolognese sauce with the spices in another saucepan and stir in the drained kidney beans.
Drain the rice. Lay out on one half of a plate, packing the rice in slightly. Pour the express chilli (the beans and spicy sauce) onto the other half of the plate.
400g of Panzani Spaghetti 8 tomatoes 2 tablespoons of black olives 4 tbsp of Alwazir Olive Oil Basil
Make With
Preparation
Dip the tomatoes into simmering water a few seconds, and then in cold water. You will then be able to peel them without difficulty. Seed them and dice the flesh. Pepper.
Pit the olives and roughly chop them.
Cook the pasta in boiling water until ‘al dente’ and then drain.
400g of Panzani Fusilli Tricolore 50g of butter 2 tablespoons flour 400ml low-fat milk 100g grated parmesan 4 garlic cloves 2 handfuls of rocket Salt Pepper
Make With
Preparation
Cook pasta according to instructions on package.
Melt butter in a saucepan, add minced garlic and sauté briefly. Add flour to make a roux. Add milk and stir together well. Season the sauce with salt and pepper and allow to cook.
Add the cooked pasta to the sauce and toss it together with the rocket.
600g of potatoes 40g of butter 1 jar of Panzani Bolognese sauce Salt and freshly ground pepper
Make With
Preparation
Peel the potatoes, cut them into thin slices using a mandolin and cook for 5 minutes in salted boiling water. Drain the potatoes, dry them and put them in a bowl.
Pour the melted butter, salt, and pepper in and mix gently.
Put half of the slices of potato in a baking dish, pour the Bolognese sauce on top, and cover with the remaining potato strips, arranging them in a rosette shape.
Melt 3 Tbsp. margarine in medium saucepan over medium-high heat and stir in flour and shallot and cook, stirring constantly, until just starting to turn golden, about 4 minutes. Stir in milk, 1 cup at a time and Maille® Dijon Originale Traditional Dijon Mustard and Maille® Old Style Mustard . Reduce heat to medium and simmer, stirring occasionally, until thickened, about 10 minutes. Add cheese and stir until melted. Combine elbow macaroni with cheese sauce in 13 x 9 -in. baking dish.
Melt remaining 2 Tbsp. margarine in small skillet over medium-high heat, then stir in bread crumbs. Spread evenly over macaroni. Bake until dish is bubbling and bread crumbs are golden brown, about 30 minutes. Sprinkle with parsley.