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In Golden Sail, Panzani, Recipesby

Baked rice Bolognese

Baked rice Bolognese

Baked rice Bolognese

Ingredients

350g of Golden Sail Long Grain rice
1 jar of Panzani Bolognese sauce
1 onion
1 box of bacon bits
120g grated emmental
2 sprigs of flat-leaf parsley

Make With

Preparation

  1. Preheat the oven to 220 ° C.
  2. Sauté the minced onion and bacon bits in a skillet.
  3. Cook the rice 10 minutes in salted boiling water.
  4. Drain the rice and mix it in with two-thirds of the Bolognese sauce.
  5. Divide into four ramekins. Add in the rest of the Bolognese sauce. Sprinkle with grated cheese.
  6. Bake 15 minutes at 220 ° C in order to brown slightly, top with a few flat parsley leaves, and serve immediately.

Suggestions:

Serves 5

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Pasta tabbouleh!!

Ingredients

40g of parsley, chopped
500g of Panzani Conchiglie Rigate, cooked
300g of Tomatoes, diced brunoise
10g of Mint, chopped
10g Spring onions
3 tablespoons of Panzani Tomato Sauce Aromatic Herbs
5g Salt
1g Allspice powder
Lemon juice of one lemon
60g Al Wazir Olive oil
Red cherry Tomatoes, sliced in half
Romaine lettuce

Make With

Preparation

  1. Combine all the ingredients together.
  2. Add the salt, allspice powder, olive oil , lemon juice and Panzani Tomato Sauce Aromatic Herbs.
  3. Mix and serve in a bowl.
  4. Garnish with cherry tomatoes and romaine lettuce.
  5. Serve.

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Tahina Tomato Sauce

Tahina Tomato Sauce

Tahina Tomato Sauce

Ingredients

125g Al Rabih Tahini
50g Panzani Tube
3 tbsp Lemon juice
2g Lemon zest
1g Crushed garlic
Sprinkle of salt
Sprinkle of white pepper
100ml Iced cold water
Spinkle cumin
Basil , Chopped

Make With

Preparation

  1. Put all the ingredients in a bowl and whisk continuously .
  2. Add a sprinkle of salt, white pepper, cumin and stir.
  3. Serve the sauce with your preferred panzani pasta.
  4. Garnish with chopped basil.
  5. The sauce can be served hot or cold.

Suggestions

    Serves 4

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Mascarpone and smoked salmon Serpentini

Mascarpone and smoked salmon Serpentini

Mascarpone and smoked salmon Serpentini

Ingredients

400g of Panzani Serpentini
200g mascarpone
2 tablespoons of oil
4 tablespoons lemon juice
Fresh dill
150g of smoked salmon

Make With

Preparation

  1. Cook pasta in boiling water until “al dente.”
  2. During this time, mix the oil into the mascarpone and season with lemon juice.
  3. Chop the dill and add it in.
  4. Cut the salmon into strips.
  5. Drain the pasta and mix it up with the spicy mascarpone.
  6. Arrange on plates and top with salmon strips.

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Crab and avocado Tabbouleh

Crab and avocado Tabbouleh

Crab and avocado Tabbouleh

Ingredients

130g of Panzani Couscous
2 avocados
2 limes
240g of canned crab
4 tbsp of oil
5 pepper blend
1 yellow pepper
1 red bell pepper
A few chives

Make With

Preparation

  1. In a bowl, gently mix the Couscous together with the lime juice, a glass of salted water, and oil.
  2. Let it rest for 30 mins in the fridge.
  3. Put the avocados, remove their skin, and dice finely. Repeat the same process for the yellow and red peppers.
  4. Drain the crab, separate the flesh, removing the cartilage.
  5. Add these mixtures (steps 3 and 4) to the Couscous.
  6. Salt, pepper with the 5 pepper blend, and sprinkle with coriander and chopped chives.

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Classic Deviled Eggs

Classic Deviled Eggs

Classic Deviled Eggs

Ingredients

6 large, fresh pasture-raised eggs
2 tsp Maille Dijon Originale Mustard
Sea salt to taste
1 tsp red wine vinegar
3 Tbsp Maille Mayonnaise
Paprika and chives to garnish

Make With

Preparation

  1. In a saucepan, cover eggs with water and bring to a boil. Once boiling, cover your pot and turn the stovetop off. Set your time for 5 minutes.
  2. Prepare a medium sized mixing bowl with ice and cold water. Once 5 minutes has passed, remove lid and remove the eggs with a slotted spoon and place carefully into the ice bath.
  3. Allow the eggs to cool and check on them to make sure water stays cold (you can replace water with cold water as needed).
  4. After 10-15 minutes, the eggs should be cool enough to handle.
  5. Begin peeling the eggs carefully.
  6. Cut eggs in half lengthwise, and pop out or scoop the yolk into a bowl, set egg white aside on a serving dish.
  7. Mix the yolk with mayo, mustard, red wine vinegar, and sea salt with a spoon or fork, ensuring it’s all well combined and smooth.
  8. Using a piping bag or plastic bag with a snipped tip, add the mixture to it and pipe it back into the egg whites.
  9. Garnish with paprika and chives.

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Baked Conchiglie Rigate with smoked salmon

Baked Conchiglie Rigate with smoked salmon

Baked Conchiglie Rigate with smoked salmon

Ingredients

400g of Panzani Conchiglie Rigate
4 slices of smoked salmon
2 leek whites
6 tablespoons of double cream
40g grated gruyère

Make With

Preparation

  1. Finely chop the leek. Rinse and cook for 5 to 10 minutes in a non-stick pan with a drizzle of olive oil and a little water. Set aside.
  2. Cook Panzani Conchiglie Rigate according to the packaging directions.
  3. Mix the pasta with the cream, leeks and stripped smoked salmon. Pour into a baking dish.
  4. Sprinkle with grated gruyère and bake 25 to 30 minutes in an oven preheated to 180 ° C.

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Garden Minestrone

Garden Minestrone

Vermicelli Garden Minestrone

Ingredients

150g Panzani Vermicelli
125 g cooked green beans
1 onion
2 garlic cloves
1 small courgette
1 carrot
1 bell pepper
125 g sliced mushrooms
50g Panzani tomato purée
400g tinned tomatoes
750ml vegetable stock
2 tablespoons Al Wazir Olive Oil
1 tablespoon basil and oregano
Salt and pepper

Make With

Preparation

  1. Brown the onion and the garlic in the olive oil until they begin to turn golden.
  2. Add the mushrooms, the herbs, the salt and pepper and stir.
  3. Then add all the remaining ingredients except the Vermicelli.
  4. Stir and cook over a low heat for about 45 minutes.
  5. Add the Vermicelli and cook for 3 minutes.

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Baklava Cannelloni

Baklava Cannelloni

Baklava Cannelloni

Ingredients

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

  1. Cook the pasta in salted boiling water along with 2 drops of orange blossom and 2 cinnamon sticks for 30 mins
  2. 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
  3. 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
  4. Arrange the cannelloni on a plate and garnish with caramel
  5. Serve warm.

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Zucchini Buds with a Tuna Mustard Filling

Zucchini Buds with a Tuna Mustard Filling

Zucchini Buds with a Tuna Mustard Filling, Mint and Red Currant

Ingredients

For the filling:
2 cans (320 gr) American Tuna
1 tbsp Maille Dijon Originale Mustard
80 gr dairy free cream cheese
12 walnuts

For the Zucchini Buds:
2 large organic zucchini
3 sprigs of fresh mint
24 red currants

For the mustard dipping sauce:
3 tbsp of Al Wazir extra virgin olive oil
2 tbsp Maille Dijon Originale Mustard
2 tbsp of full fat coconut milk

Make With

Preparation

  1. Prepare the filling by mixing all ingredients together in a small bowl.
  2. Wash the zucchini, dry them with a paper towel and cut off the ends. Using a large potato peeler or a mandolin, cut your zucchini into thin slices.
  3. Spread some of the tuna and mustard filling on a strip of zucchini, lay 2 mint leaves on top, then roll it up in a bud-like shape.
  4. Pierce a berry of red currant with a toothpick and insert it diagonally in the zucchini bud to keep it rolled.
  5. Repeat until you rolled up all of your zucchini buds and display on a platter.
  6. Lastly, combine all ingredients for the dipping sauce in a small bowl, mix well and place it in the middle of the platter before serving.
Sugestions
    Serves 24

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Eggplant and cauliflower Pizza

Eggplant and cauliflower Pizza

Eggplant and cauliflower Pizza

Ingredients

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

  1. Flatten the dough in an oval shape 30cm x 10 cm .
  2. Poke the dough with a fork .
  3. Spread the Panzani Pizza Sauce on the dough .
  4. Add the shredded mozzarella cheese .
  5. Then add the baked cauliflower, the eggplants, the green bell pepper and the olives.
  6. Place in the pizza oven at 180 degrees till it’s cooked.

Suggestions:

    Serves 4

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Tuna and Tagliatelle Salad

Tuna and Tagliatelle Salad

Tuna and Tagliatelle Salad

Ingredients

400g Panzani Tagliatelle
1 onion
7 tbsp of oil
1 bunch of parsley
1 bunch of chives
1 bunch of basil
1 can of American Tuna

Make With

Preparation

  1. Peel and chop the onion and sauté in 2 spoonfuls of oil.
  2. Chop the herbs and throw them in. Stir in 4 spoonfuls of oil and warm.
  3. De-seed the tomato and dice the flesh.
  4. Cook pasta in boiling water until “al dente.”
  5. Drain pasta and stir in the herb oil.
  6. Set out on plates, garnish with tuna and diced tomatoes. Season with lemon juice.

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