Instructions Cut the cheese into thin wedges or slices and place them on the tray, cutting board or plate. Arrange the cheese, leaving enough space between each of them so as not to mix too many different flavors. Add a separate bowl of the Intalia Red Onions Cooked in Passito Wine. Serve with a bottle of […]
Instructions Add the pasta to a pot of boiling salted water. As it cooks, drain the Novella 1062ml Hors d’Oeuvre “Ortolano” and a few pieces of Novella 1062ml Artichoke With Stem “alla Romana”. Cut everything into cubes or strips and set aside the mix of Novella vegetables. Choose a few seasonal vegetables (for example, zucchini, […]
Instructions Select a large plate or platter and arrange a few leaves of the lettuce as a fresh, crispy base. Softly folding the slices, arrange the bresaola carpaccio on top of the lettuce. Complete the plate, alternating a pieces of Novella Catering Artichoke Hearts, Novella Catering Green Sliced Olives and Novella Catering Hors d’Oeuvre “Zingara”. […]
Instructions On a cutting board, prepare the chicken breasts and cut them into bite-size pieces. Dredge the pieces in the flour and then toss in a sieve to get rid of any excess flour. Add a bit of olive oil to a pan, followed by the garlic cloves, sautéing and browning them slightly for a […]
Instructions Start by soaking the Novella Retail Sundried Tomatoes in water to rehydrate them. As they soak, prepare the mini muffin batter: in a bowl, mix the eggs, thyme, salt and pepper. Shave the pecorino cheese into flakes and add to the egg mixture. Blend vigorously with a fork. Drain the sun-dried tomatoes, dry carefully […]
Instructions Pre-heat the oven to 180 °C (355 °F). Place the grouper fillets on parchment paper and set on a baking tray. Add the salt, pepper, thyme, strips of lemon and orange zest and a drizzle of olive oil. Close the parchment paper, folding it over and twisting the ends to seal the fish inside, […]
