panizzi@panizzi.it +39 0577-941576

 
 x 

Cart empty

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:

*

Pasta and beans with bacon

Prep time:

20' (+12 h)

Cooking time:

75'

Difficulty:

**

Wine pairing:

Panizzi Folgóre San Gimignano Rosso doc

Soak the dried beans in cold water for at least 12 hours. Put them in a saucepan, cover them with cold water and let them cook.

(6 people): 300 g of borlotti beans, 150 g of pappardelle, 80 g of chopped bacon, 1 carrot, 1 onion, 1 stick of celery, 1 bay leaf, 2 sage leaves, Panizzi bio extra virgin olive oil , salt and pepper.

Cost:

*

Cotechino "in galera" (wrapped in shortcrust pastry)

Prep time:

30'

Cooking time:

90'

Difficulty:

*

Wine pairing:

Panizzi Chianti Colli Senesi DOCGChianti Colli Senesi DOCG

Use a toothpick to pin a hole all over the cotechino, put it in a saucepan covered with cold water and cook over low heat for 30 '. Drain and gently peel it.

(for 4 people): One cotechino (typical pork sausage) of about 400 g, 1 slice of beef pulp of about 400 g, 4 slices of Parma ham, 1 shallot, Panizzi bio extra virgin olive oil, broth, 1 glass of red wine, salt, 1 roll of shortcrust pastry, 1 egg.

Cost:

**

Spinach soup with eggs and bacon

Prep time:

10'

Cooking time:

15'

Difficulty:

**

Wine pairing:

San Gimignano Pinot Nero doc

Cut the leek into slices and brown with a drizzle of oil. Add the spinach (already washed and cut) and the potatoes cut into cubes.

(4 people): 800 g. of fresh spinach, 1 leek, 4 eggs, 1 litre of vegetable broth, 250 g of potatoes, 150 g of bacon, 4 slices of bread, salt, pepper, 1 dl of cream, Panizzi bio extra virgin olive oil.

Cost:

*

Risotto with radicchio and Roquefort

Prep time:

30'

Cooking time:

20'

Difficulty:

*

Wine pairing:

Panizzi Folgóre San Gimignano Rosso doc

Wash the radicchio, drain it and cut it into strips of about 1 cm. Chop the shallots and fry them over very low heat in a little oil.

(for 4 people): 320 g of Vialone rice, 2 heads of red radicchio, 100 g of Roquefort, 2 shallots, Panizzi organic extra virgin olive oil, butter, half a glass of Vernaccia di San Gimignano Panizzi, salt, black pepper.

Cost:

***

Garlic soup

Prep time:

15'

Cooking time:

15'

Difficulty:

*

Wine pairing:

Panizzi San Gimignano Pinot Nero doc

Boil two litters of water. Meanwhile, peel the potatoes, clean the carrots and cut everything into cubes. Peel the garlic and cut it into slices.

(for 4 people): 2 medium heads of garlic, 150 g of carrots, 400 g of potatoes, 100 g of butter, a bunch of herbs, butter, salt, pepper, Panizzi organic extra virgin olive oil.

Cost:

*

Potatoes gratin

Prep time:

30'

Cooking time:

90'

Difficulty:

*

Wine pairing:

Panizzi Folgóre San Gimignano Rosso doc

Peel the potatoes and cut them into thin slices. Heat the milk without boiling it; when it is hot, turn off the heat, sprinkle with plenty of nutmeg,

(for 4/6 people): 1 kg of potatoes, 300 ml of milk, 150 ml of cooking cream, 2 eggs, 200 g of gruyere, 2 cloves of garlic, nutmeg, salt, pepper, butter.

Cost:

*

Bruschetta with chard

Prep time:

10'

Cooking time:

20'

Difficulty:

*

Wine pairing:

Panizzi Vertunno Chianti Colli Senesi Riserva docg

Boil the swiss chard leaves in salted water and let them cool. Lightly toast the slices of bread in the oven, arrange the leaves on the bread,

(for 6 people): 200 g of swiss chard, 6 slices of Tuscan bread, 200 g of scamorza cheese, 1 bunch of parsley, oregano, fine salt, Panizzi organic extra virgin olive oil.

Cost:

*

Hare "alla cacciatora"

Prep time:

30'

Cooking time:

2 h

Difficulty:

**

Wine pairing:

Panizzi San Gimignano Pinot Nero doc

Cut the hare into 8-10 pieces, wash them with white vinegar then flour them and brown them with the oil. When it is browned, drain it and keep it aside.

(6 people): one hare, 100 g of raw ham (prosciutto), flour, 1 onion, 2 anchovy fillets, 1 sprig of rosemary, 2 tablespoons of capers, white wine, white vinegar, extra virgin olive oil Panizzi organic olive oil, 1 chilli pepper, salt and pepper.

Cost:

**

Raw artichokes with bottarga

Prep time:

30'

Difficulty:

*

Wash the rocket salad, drain it well and arrange it on a platter. Prepare the artichokes: remove the hardest outer leaves, cut the tips (about halfway up the artichoke),

(for 4 people): 4 artichokes, mullet or tuna bottarga, lemon, rocket salad, Panizzi organic extra virgin olive oil, salt.

Cost:

*

Artichoke pie

Prep time:

40'

Cooking time:

30'

Difficulty:

*

Wine pairing:

Panizzi Vertunno Chianti Colli Senesi Riserva DOCG

Clean the artichokes by removing the outer leaves and tips, cut them into thin wedges soak them in water and lemon juice.

(4 people): 500 g of potatoes, 8 artichokes, 50 g of grated pecorino, breadcrumbs, 1 lemon, 2 cloves of garlic, grated bread, Panizzi organic extra virgin olive oil, salt.

Cost:

*

Pumpkin soup

Prep time:

40'

Cooking time:

30'

Difficulty:

**

Wine pairing:

Panizzi Folgóre San Gimignano Rosso DOC

Peel the potatoes and cut them into cubes. Clean the leek and onion, cut them into slices. Cut the carrot into slices.

400 g of potatoes, 1 white onion, 1 leek, 1 carrot, 70 g of butter, 1 l of vegetable broth, 1.5 kg of pumpkin pulp, 150 g of fresh cream, fine salt, white pepper, 1 pinch of nutmeg, Panizzi organic extra virgin olive oil, 6 slices of bread.

Cost:

*

Duck in vinegar

Prep time:

15'

Cooking time:

2 h 30'

Difficulty:

**

Wine pairing:

Panizzi Folgóre San Gimignano Rosso DOC

In a saucepan, heat the oil and brown the duck thoroughly - perfectly clean - with finely chopped garlic, onion and herbs.

1 duck of about 1.3 kg, 2 dl of extra virgin olive oil, 1 or 2 onions, a sprig of rosemary, 2 cloves of garlic, 3 cloves, a pinch of cinnamon, 5 dl d red wine vinegar, 5 dl of meat broth.

Cost:

**

Page 1 of 4