30' (+ 1 h)
15'
*
Clean the seafood well, then leave it to drain in cold salted water for at least an hour, and rinse it again. In a pan, sauté the chopped parsley, garlic and chilli in plenty of oil;
(4 people): 1.5 kg of seafood (clams, mussels, truffles, dates), 400 g of peeled tomatoes, 1 carrot, ½ glass of white wine, garlic, parsley, chilli, sliced homemade bread, Panizzi bio extra virgin olive oil, salt, pepper.
**
20'
15'
*
Panizzi Passito di Toscana IGTPassito di Toscana Sweet Wine IGT
Clean and wash the strawberries, cut them into small pieces, sprinkle them with the lemon juice (keep the lemon peel too), add the brown sugar
(4 people): 400 g of ricotta, 70 g of powdered sugar, 1 untreated lemon, 300 g of strawberries, 3 tablespoons of brown sugar.
*
30'
35'
**
Clean the octopuses well, cut them into small pieces, wash them and dry them. Finely chop the garlic and parsley and fry them in a pan, then add the octopus.
(4 people): 600 g of small octopuses, 2 cloves of garlic, parsley, white wine, 1 lemon, Panizzi organic extra virgin olive oil, salt, pepper.
**
20'
10'
*
Slice the spring onions and chop the aromatic herbs. Wash the eggplants, grate them and place them in a bowl with the feta cheese, spring onions, herbs and eggs.
(4 people): 500 g of zucchini, 60 g of feta cheese, 2 cloves of garlic, 2 spring onions, 1 bunch of herbs (dill, parsley and mint), 2 eggs, salt and pepper, flour, breadcrumbs, oil to fry.
*
20'
10'
*
Cut the fresh fruit into small cubes and peel the dried fruit. Cut the walnuts and almonds in half, but leave the cashews whole. Mix everything in a bowl
(4 people): 1 apple, 250 g of strawberries, 2 large plums, 4 medlars, 8 walnuts, 8 cashews, 8 almonds, 20 g of raisins, a package of shortcrust pastry (250 g), a lemon, icing sugar.
**
30'
30'
*
Wash the peppers, cut them into 4 slices and remove the filaments and seeds. Cut the mozzarella into 16 thick slices. Wash and chop the parsley.
(4 people): 4 peppers (2 red and 2 yellow), 500 g buffalo mozzarella, fresh parsley, Panizzi organic extra virgin olive oil, salt, pepper, nutmeg.
**
10'
45'
*
Fry the bacon in a pan with a drizzle of olive oil, In a pan, a clove of garlic and the chopped onion; when they are browned, add the peeled tomatoes
(4 people): 400 g of orecchiette, 1 clove of garlic, 1 tablespoon of chopped onion, 1 can of peeled tomatoes, 50 g of diced smoked bacon, 3 tablespoons of ricotta forte (a sort of spicy soft cheese), 1 tablespoon of grated caciocavallo, oil Panizzi organic extra virgin olive oil.
*
30' + 30'
10'
*
Slice the aubergine lengthwise into 8 thin slices. Season them with salt and sear them for a few minutes on a very hot grill, then marinate them in white vinegar for 30’
(4 people): 1 eggplant, 4 cherry tomatoes, 16 anchovy fillets in oil, 10-12 clams, 2 sprigs of thyme, 5 mint leaves, 3 tablespoons of white vinegar, Panizzi organic extra virgin olive oil, salt.
**
20' (+30')
20'
**
Cut each roll of puff pastry in two, spread them on a baking tray, sprinkle with a little sugar and put them in the oven. Bake at 200° C for 20 minutes.
2 rolls of puff pastry, 2 dl of whipping cream, 2 kiwis, 3 boxes of strawberries, 50 g of sugar.
**
30'
1 h
*
Panizzi Vernaccia di San Gimignano Riserva DocgVernaccia di San Gimignano Riserva DOCG
Boil the cod for 10’ in unsalted water, then clean it well, removing the skin and bones. Chop big pieces of it and sauté with oil and onion for a few minutes.
(4 people): 600 g of already soaked cod, 1 onion, 2 tomatoes, 2 potatoes, 1 pepper, 4 eggs, 2 cloves of garlic, 6 tablespoons of organic Panizzi extra virgin olive oil, coriander, salt.
**
20'
30'
*
Wash the green beans and remove the ends, then boil them in plenty of salted water. When they are cooked (about 20'), drain and set aside.
(4 people): 600 g of green beans, 50 g of butter, 3 salted anchovies, Panizzi organic extra virgin olive oil, parsley, 1 clove of garlic, salt, pepper.
*
10'
12'
*
Cut the meat into thin strips, put it in a bowl together with soy sauce, miso, sugar, ginger and finely chopped onion (if you don't have miso,
(4 people): 500 g of whole fillet, 4 tablespoons of miso, 2 tablespoons of soy sauce, 1 tablespoon of sugar, 1 tablespoon of grated ginger, 1 onion, Panizzi organic extra virgin olive oil.
**
15'
5'
*
While warming up the broth, fry the slices of bread in butter: they must brown on both sides, making sure they do not break.
(4 people): 8 very fresh eggs, 8 slices of bread, grated parmesan, 80 g of butter, 1 litre of meat broth.
*
30'
1 h 15'
**
Peel the fruit, cut it into cubes and cook for 15 'over medium heat with the sugar, a piece of lemon peel and a little water. Remove the lemon peel,
250 g of apples, 250 g of pears, 100 g of apricot jam, 120 g of sugar, 1 untreated lemon, 50 g pine nuts, 100 g of walnuts, 1 pan loaf, powdered sugar, butter to taste.
*
Take the pastry and place it on a tart tray, with its baking paper. Boil the asparagus, drain and arrange them on the shortcrust pastry with the chopped cheese.
(4 people): 1 roll of shortcrust pastry, 300 g of asparagus, 100 g of fontina, 100 g of mascarpone, 50 g of grated parmesan, 3 eggs, lemon, salt, pepper, butter.
