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.
250 g of Panzani Lasagne 200 g jar of Panzani Basilico sauce 2 red peppers 2 small eggplants 1 courgette 1 onion 1 packet mozzarella 2 cloves of garlic Béchamel sauce Salt, pepper
Make With
Preparation
Wash all the vegetables and dice them into small pieces.
Fry the onion in a pan with olive oil, then the garlic and the other vegetables.
Add salt, pepper and the Basilico sauce.
Cover and allow it to cook for about 30 minutes. Meanwhile, prepare a béchamel sauce.
In a baking dish, alternate a layer of lasagne, a layer of vegetables, another layer of the pasta and then a layer of the béchamel sauce.
Repeat until all the ingredients have been used.
Cover with a final thin layer of the béchamel sauce and a generous layer of mozzarella sliced into pieces.
500 g of Panzani Spaghetti n°5 400 g jar of Panzani Bolognese Sauce 400 g of minced beef 2 onions 1 clove of garlic Fresh parsley and rosemary Salt, pepper
Make With
Preparation
Cook the Spaghetti in salted boiling water for 9 minutes.
Meanwhile, cook the minced meat in a pan and add the crushed clove of garlic and chopped parsley.
Next, add 400 g of Bolognese Sauce and allow it to simmer for a few minutes, stirring occasionally.
At the end of cooking, add a few sprigs of rosemary. Add salt and pepper.
Mix the sauce and pasta in a large dish and serve hot.
200 g of Panzani Alfabeto Olive oil 1 onion 1 clove of garlic 1 red pepper 800 ml stock 200 g peeled tomatoes 1 tsp sugar Some basil leaves (optional) Salt and pepper
Make With
Preparation
Brown the onions, the garlic and the finely diced pepper in the olive oil.
Add the tomatoes and cook for 5 minutes.
Add the stock, the sugar, the salt and pepper and leave to simmer for 10 minutes.
Add the basil and stir the soup. Reheat the soup in the saucepan, add the Alfabeto and cook for 7 minutes.
400g of Panzani fusilli 16 cherry tomatoes 16 mozzarella balls 5 tablespoons of Panzani Pesto 40g of pine nuts A few basil leaves
Make With
Preparation
Cook the fusilli according to the directions on the packet. Leave to cool.
Wash the cherry tomatoes and cut them in two. Drain the mozzarella balls. Toast the pine nuts for a few minutes in a non-stick pan.
Mix the fusilli with the pesto and the toasted pine nuts. Add the cherry tomatoes and the mozzarella balls. Season with salt and pepper. Decorate with basil leaves.
400g of Panzani Penne express 1 jar of Panzani 4 cheese sauce Some grated Parmesan 30g of butter Nutmeg Salt, pepper 4 tablespoons of Mechelany pomegranate molasses Some fresh pomegranate seeds and chopped parsley to garnish
Make With
Preparation
In a frying pan, heat the Panzani 4 cheese sauce.
At the same time, cook the pasta according to the time indicated on the packet in a large amount of salted water. Drain it.
Add the pasta to the mixture and carefully mix. Sprinkle on Parmesan and grated nutmeg. Season with salt and pepper.
300 g of Panzani Cannelloni 1 jar of Panzani Originale sauce 400g 1 kg spinach 1 large onion 2 cloves of garlic 2 eggs 150 g mozzarella Ricotta 2 tbsp Alwazir Olive Oil 1 pinch of ground nutmeg
Make With
Preparation
Brown the finely chopped onion and the crushed cloves of garlic in the olive oil.
Add the spinach and brown it until it is cooked.
In a bowl mix the spinach with the ricotta, the eggs and the nutmeg. Season to taste.
Fill the Cannelloni with the spinach stuffing.
Preheat the oven to 180°C (gas mark 6). Butter a gratin dish and spread a third of the Originale sauce in it.
Carefully place the stuffed cannellonis and cover with the rest of the Originale sauce.
Sprinkle with mozzarella and put in the oven for 35 min.
Linguine with Basil Pesto, Courgette and Cherry Tomatoes
Linguine Italian style!
Ingredients
400 g linguine 1 courgette 250 g cherry tomatoes bunch of basil 5 cloves garlic 200 g Parmesan 50 g pine nuts 3 dl Alwazir olive oil salt and pepper
Make With
Preparation
Cook pasta according to directions on package.
Using a blender or mortar, prepare pesto with basil, 2 cloves garlic, pine nuts and Parmesan. Sauté diced courgette in a pan with olive oil; slice remaining garlic and add.
Add cherry tomatoes to the sautéed garlic and courgette; pour in a little pasta water and season with salt and pepper.
Add cooked pasta to this mixture and heat thoroughly.
Remove from heat and stir in pesto (the pesto retains a rich green colour if it is not heated).
12 sheets of lasagne 750 g of whole-fat cottage cheese 0.5 l of whipping cream 2 eggs 4 large pears 150 g sugar 1 vanilla pod 1 tablespoon vanilla pudding 50 g butter
Make With
Preparation
Peel, core and slice pears.
Melt the butter in a pan, add the pears and sprinkle with 50 g of sugar.
Cook until sugar caramelises and pear are golden. Whisk cottage cheese, whipping cream, eggs, 100 g sugar, pudding and seeds from vanilla pod until smooth.
Add a little rum, if desired.
Pour a quarter of the cottage cheese mixture into a baking dish.
Cover with 4 sheets of lasagne and half of the pears. Repeat the process. The final layer of lasagne will be covered by the last quarter of the cottage cheese.
Cover the baking dish with aluminium foil and bake at 180 °C for 30 minutes.
250 g couscous 300 g spring onions 200 g red onion 100 ml lemon juice 4 handfuls of chopped flat-leaf parsley 4 large tomatoes 1 handful chopped mint 7 tablespoons olive oil Salt white pepper
Make With
Preparation
Prepare couscous according to directions on package.
Cut tomatoes into small cubes and chop mint, parsley, red onion and spring onions.
Add cooled couscous to the vegetables and season with salt.
Pour in lemon juice and olive oil. Mix well and allow liquid to soak into couscous.