15'
10-12'
*
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.
*
45'
50'
**
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.
**
15' (plus soaking time)
1 h
*
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.
*
20' (+12 h)
75'
**
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.
*
30'
90'
*
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.
**
10'
15'
**
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.
*
30'
20'
*
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.
***
15'
15'
*
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.
*
30'
90'
*
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.
*
10'
20'
*
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.
*
30'
2 h
**
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.
**
30'
*
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.
*
40'
30'
*
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.
*
40'
30'
**
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.
*
15'
2 h 30'
**
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.
**
