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
Combine all the ingredients together.
Add the salt, allspice powder, olive oil , lemon juice and Panzani Tomato Sauce Aromatic Herbs.
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.
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.
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.
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.