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Pasta with mussels and clams

Prep time:

10'

Cooking time:

15'

Difficulty:

**

Wine pairing:

Panizzi Vernaccia di San Gimignano docg

Cook the shellfish for a few minutes in a pan with oil and a crushed clove of garlic. Chop the remaining garlic with the chili, brown it with a little oil,

(4 people): 320 g of mezze maniche pasta, 500 g of shelled mussels, 200 g of shelled clams, 200 g of peeled tomatoes, 2 cloves of garlic, 1 chili pepper, 1 bunch of parsley, Panizzi organic extra virgin olive oil, salt.

Cost:

**

Roasted lamb with bean sauce

Prep time:

15'

Cooking time:

90'

Difficulty:

*

Wine pairing:

Panizzi Vertunno Chianti Colli Senesi Riserva docg

Mix in a food processor the broad beans with a clove of garlic, the cheese and a little oil. Sprinkle a pan with oil, add the remaining garlic clove, sage and rosemary.

(4 people): 1 leg of lamb of about 1 kg, 200 g of broad beans, 100 g of grated Parmesan cheese, 4 sage leaves, 2 cloves of garlic, 1 sprig of rosemary, Panizzi extra virgin olive oil, salt and pepper to taste.

Cost:

**

Easter almond cookies

Prep time:

30'

Cooking time:

30'

Difficulty:

*

Wine pairing:

Panizzi Passito di Toscana IGT

Beat the egg whites until stiff, then add the baking soda and sugar, finally add the almonds. Grease a baking sheet covered with parchment paper,

(8 people): 4 egg whites, 250 g of sugar, 300 g of sliced ​​almonds, 1 pinch of baking soda, butter to taste.

Cost:

*

Risotto with fennel

Prep time:

20'

Cooking time:

25'

Difficulty:

*

Wine pairing:

Panizzi Rosato Ceraso Igt Toscana

Remove the outer leaves from the fennel and cut the inner part into slices. Pass them under running water, rinse and dry.

(4 people): 350 g of rice, 250 g of baby fennel, 60 g of butter, 1 onion, 1 litre of broth, salt, grated Parmesan.

Cost:

*

Veal goulash

Prep time:

10'

Cooking time:

1h 30'

Difficulty:

*

Wine pairing:

Panizzi San Gimignano Pinot nero DOC

Cut the meat into cubes, add salt and pepper. Chop the onion, put it in a saucepan with the garlic and butter and let it brown.

(4 people): 800 g of veal shoulder, 50 g of butter, 1 onion, 1 clove of garlic, 1 tablespoon of flour, 1 tablespoon of sweet paprika, 1 tablespoon of tomato paste, 1 lemon, 1 glass of liquid cream, meat broth, 1 bunch of parsley, 1 bunch of bay leaves, 1 bunch of thyme, salt, pepper.

Cost:

*

Noodles with asparagus and salmon

Prep time:

15'

Cooking time:

10'

Difficulty:

**

Wine pairing:

Panizzi Vernaccia di San Gimignano Riserva DOCG

Clean the asparagus and boil them for about 10 minutes. Meanwhile, cut the fresh salmon into thin slices.

(4 people): 250 g of egg noodles, 100 g of fresh salmon, 500 g of asparagus, 40 g of butter, 1 shallot, 1 sprig of fresh dill, 50 g of fresh ricotta, salt.

Cost:

**

Venetian clams

Prep time:

12 h

Cooking time:

15'

Difficulty:

*

Wine pairing:

Panizzi Vernaccia di San Gimignano docg

Let the clams drain in salted water for at least one night.
Heat the oil in an earthenware pan and sauté the chopped onions,

(6 people): 2 kg of clams, Panizzi organic extra virgin olive oil, 2 onions, a bunch of chives, black peppercorns.

Cost:

**

Pork fillet with mango sauce

Prep time:

15'

Cooking time:

30'

Difficulty:

**

Wine pairing:

Panizzi Evoé Bianco Toscana IGT

Put the fillets in a baking dish with a little oil, sprinke them with curry and salt, then bake them at 200 °C. Bake for 30', turning them over occasionally.

(4 people): 2 pork fillets (about 900 g), 1 ripe mango, 1 chopped onion, 1/2 teaspoon of turmeric powder, lemon juice, 1 tablespoon of grated ginger, 1 tablespoon of chopped red pepper, 3 tablespoons of curry powder, 2 tablespoons of chopped coriander (or parsley), Panizzi organic extra virgin olive oil, salt, pepper.

Cost:

**

Potato gnocchi with Montasio sauce

Prep time:

30'

Cooking time:

5'

Difficulty:

**

Wine pairing:

Vertunno Chianti Colli Senesi Riserva DOCG

Bring the water to boil for the gnocchi. Meanwhile prepare the cheese baskets: in a hot non-stick pan, pour a couple of tablespoons of seasoned Montasio,

(6 people): 1.2 kg of ready-made gnocchi, ½ liter of whole milk, 30 g of flour, 30 g of butter, 300 g of fresh Montasio cheese, a pinch of salt. For the baskets: 250 g of grated aged Montasio.

Cost:

*

Fried artichokes

Prep time:

30'

Cooking time:

10'

Difficulty:

*

Wine pairing:

Panizzi Chianti Colli Senesi docg

Clean the artichokes, then cut them into slices and soak them in water and lemon juice.

(4 people): 4 artichokes, 2 eggs, flour, 1 tablespoon of grated parmesan, 1 tablespoon of grated pecorino, 1 lemon, salt, pepper, peanut oil.

Cost:

*

Knödel with speck

Prep time:

20' (+ 30')

Cooking time:

15'

Difficulty:

*

Wine pairing:

Panizzi San Gimignano Pinot Nero DOC

Cut the bread into cubes and place it in a bowl with the speck. Fry the onion in oil and blend the eggs with the milk: pour everything on the bread,

(4 people): 300 g of old bread, 100 g of diced speck, ½ chopped onion, Panizzi organic extra virgin olive oil, 2 eggs, 4 dl of milk (approximately), 2 tablespoons of flour, 2 tablespoons of chopped parsley, salt, broth (vegetable or meat), grated parmesan, freshly chopped chives.

Cost:

*

Fried pineapple

Prep time:

25' (+1 h)

Cooking time:

10'

Difficulty:

*

Wine pairing:

Panizzi Panizzi Passito di Toscana IGT

Prepare the batter by mixing the flour with the egg yolk, beer, a pinch of salt and a teaspoon of sugar. Add the melted butter and 5 tablespoons of water.

(6 people): 1 ripe pineapple, 90 g of flour, 1 egg, 30 g of butter, 6 tablespoons of beer, sugar, salt, peanut oil, cinnamon.

Cost:

*

Spaghetti with anchovies and orange

Prep time:

15'

Cooking time:

10-12'

Difficulty:

*

Wine pairing:

Panizzi Vertunno Chianti Colli Senesi Riserva DOCG

Mettete a cuocere la pasta in abbondante acqua salata. Nel frattempo spremete un’arancia e tagliate a julienne metà della buccia.

(4 people): 400 g of spaghetti, 8 anchovy fillets, 40 g of grated bread, 3 blood oranges, Panizzi organic extra virgin olive oil, a few mint leaves.

Cost:

*

Veal roll with artichokes

Prep time:

45'

Cooking time:

50'

Difficulty:

**

Wine pairing:

Panizzi Vertunno Chianti Colli Senesi Riserva DOCG

Clean the artichokes, cut them and stew them with oil, lemon juice and a crushed clove of garlic, adding salt and a little hot water if necessary,

(4 people): 600 g of veal (cut in the middle by the butcher), 12 artichokes, 1 lemon, 4 egg yolks, grated Parmesan, 150 g of leek, 150 g of spring onions, thyme, parsley, 1 clove of garlic, Vernaccia Panizzi, oil, salt and pepper.

Cost:

**

Spelt soup

Prep time:

15' (plus soaking time)

Cooking time:

1 h

Difficulty:

*

Wine pairing:

Panizzi San Gimignano Pinot Nero doc

Soak the legumes overnight. Then boil them for about 40 'and blend them into a velvety cream. Boil the spelled (follow the directions on the package).

(6 people): 300 g of mixed legumes (chickpeas, lentils, broad beans, beans), 150 g of spelt, 200 g of bacon cut into cubes, 2 cubes for vegetable broth, fresh aromatic herbs (thyme, marjoram, chives), 1 carrot, ½ onion, ½ stick of celery, 2 cloves of garlic, salt, organic Panizzi extra virgin olive oil, black pepper.

Cost:

*

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