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Published 2 years Ago
Venere rice with leek, shrimp and rocket salad cream
Clean the prawns, remove the head and the carapce, then remove the central gut. Chop the carrot and some slices of garlic, brown them in a pan with a drizzle of extra virgin olive oil, together with the bay leaf, add the heads of the prawns and the carapace, t ...
Published 2 years Ago
Risotto with radicchio, robiola cheese and walnuts
The secret of a winning risotto for your children? Season with healthy vegetables and cheese. OrtoRomi offers you the sweetness of the Radicchio Rosso di Treviso I.G.P. combined with the crispness of the walnuts and the softness of the robiola. Take the Red ...
Published 2 years Ago
Risotto with radicchio tardivo di treviso and nuts
Start by stewing the P.G.I. Radicchio Rosso di Treviso; OrtoRomi proposes it already cut into quarters, ready to cook. Then prepare a sauté with the shallot and brown it in an aluminum pan with a knob of butter for about 5 minutes. Add the rice and toast it fo ...
Published 2 years Ago
Spinach tiramisù
Take the Spinach OrtoRomi already cleaned and washed and then put them to stew in a large pan with extra virgin olive oil and sliced leek. Add salt and cook over low heat. Once the leaves are wilted, raise the flame so that the vegetables dry completely. The ...
Published 2 years Ago
Veg pasta with P.G.I. Radicchio variegato di castelfranco
While boiling the water for the linguine, slice the onion into coarse pieces and sauté it together with a clove of garlic in 2 tablespoons of oil preheated in a pan. Once the mixture is golden, add the OrtoRomi P.G.I. Radicchio Variegato di Castelfranco, alrea ...
Published 2 years Ago
Sweet peppers stuffed with tuna and capers with iceberg salad
With a small knife remove the petiole of the peppers and the inner seeds. Carefully wash and dry the peppers, sprinkle them with a little salt, then turn them over and let stand for at least 15 minutes. Drain the tuna well, put it in a bowl together with the c ...
Published 2 years Ago
Misticanza salad with corn
In a bowl put the oil, vinegar, lemon zest, basil leaves and a pinch of salt. Leave it to infuse for an hour. Pour into a bowl a pan of Misticanza OrtoRomi. Slice the onion thinly and add it to the salad. So pour in seasoning and corn, and mix gently. We recom ...
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