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Christmas appetizer 2018

Christmas appetizer 2018

Cold appetizer with Tuscan salami, three types of crostini and fresh Tuscan pecorino.
Prep Time 10 mins
Total Time 10 mins
Course cold starter, starter
Cuisine tuscany

Ingredients
  

  • 1 jar Cream of Lard
  • 1 jar Ancient Tuscan Crouton
  • 1 jar Boar Patè
  • 200 gr. DOP Tuscan Fresh Pecorino
  • 100 gr. Tuscan Salami
  • 100 gr. Smoked Spread Bacon
  • 100 gr. Seasoned Coppa
  • 100 gr. Pink Lard of Gombitelli (outstretched lard)
  • 150 gr. Sweet Boneless Prosciutto
  • 100 gr. biroldo
  • 100 gr. Prosciutto Meat Salami
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Chunks of Chicken with Fontina and Bacon

And here is a delicious and appetizing recipe, this time we go international cuisine!

They are chicken nuggets with fontina inside, wrapped with slices of bacon spread and cooked in the oven.

Products used in this recipe

Chunks of Chicken with Fontina and Bacon

Chunks of chicken, with fontina cheese and wrapped with slices of bacon.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course second dish
Servings 2 people

Ingredients
  

  • 1 chest chicken
  • 200 gr. spread bacon cut into long slices
  • 200 gr. fontina
  • q.s. pepper
  • q.s salt
  • q.s. paprika

Instructions
 

  • Cut the chicken breast into 4 pieces.
  • Make a pocket inside each piece of chicken and put the fontina.
  • Sprinkle with the sweet paprika, pepper and a pinch of salt (very little salt because the bacon with which it is wrapped is salted).
  • Wrap with the bacon.
  • Put on a baking sheet with a sheet of parchment paper and bake at 160 ° C. for 30 minutes.
  • Turn the bacon into a nice crispy one, if necessary put the last minute on the oven on a ventilated or grill.
  • Leave for 5/6 minutes and serve.
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Fast Pasta Gombitelli Style

Here is a simple and fast way to make a plate of tasty and nutritious spaghetti in a few minutes.

Also this recipe was taken from the notebook of “Nonna Maria”.

Products used in this recipe

Fast Pasta Gombitelli Style

Spaghetti with asparagus dressed with Lardo cream.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course first dish
Cuisine tuscany
Servings 2 people

Ingredients
  

  • 160 gr. spaghetti
  • 8 n. asparagus
  • 1 spoon cream of lard
  • 1 spoon olive oil extra virgin
  • q.s. salt

Instructions
 

  • Cut the asparagus into thin slices and toss them in boiling salted water together with the spaghetti (if you like a little more cooked, throw the asparagus 2/3 minutes before the pasta).
  • In a pan heat a tablespoon of extra virgin olive oil and let us dissolve a nice spoonful of lard cream.
  • Drain the pasta with the asparagus and sauté it in the pan with the dressing.
  • Serve hot, and lunch is served!

Notes

This type of preparation is suitable for all the seasonal vegetables you like, such as zucchini, string beans, artichokes, etc.
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Paccari with Pumpkin, Mushrooms and Bacon

It was a bit ‘that we did not propose the recipes on our site, but with the temperature that there is an excellent recipe, taken directly from the notebook of our “Grandma Maria”.

Here is a recipe with very autumn flavors and colors; easy to prepare and very tasty dish!

Products used in this recipe

Paccari with Pumpkin, Mushrooms and Bacon

Paccari with pumpkin, dried mushrooms and crispy bacon.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course first dish
Cuisine tuscany
Servings 2 people

Ingredients
  

  • 180 gr. paccari
  • 1 n. onion red
  • 300 gr. pumpkin (pulp)
  • 100 gr. bacon diced
  • q.s. salt
  • q.s pepper
  • 2 spoon olive oil extra virgin
  • 10 gr. porcini mushrooms dry

Instructions
 

  • In a large frying pan heat two tablespoons of extra-virgin olive oil and fry the onion cut into slices.
  • Add the diced pumpkin and sauté over a high flame for 5/6 minutes.
  • Add the dried mushrooms previously soaked, salt in moderation and pepper and cook over medium heat for 8/10 minutes (until the pumpkin is cooked); during cooking add the water with which the mushrooms were soaked.
  • Separately, in a non-stick pan, brown the diced bacon until it becomes crispy.
  • Gather together and add a sprinkling of chopped parsley.
  • Sauté the pasta with the sauce.
  • Serve hot with a sprinkling of ground pepper.
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Penne with Cheek and Pumpkin

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And here comes another great classic of Gombitelli, this recipe taken verbatim from quadernino of our ‘Nonna Maria’; penne with pumpkin and Cheek with Pepper; First very tasty dish and easy to prepare.

Products used in this recipe

Penne with Cheek and Pumpkin

Penne with fried onion, diced cheek and pumpkin.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course first dish
Cuisine tuscany
Servings 2 peoples

Ingredients
  

  • 400 gr. pumpkin net weight of the pulp
  • 3 spoons olive oil extra virgin
  • 1 red onion
  • 1/2 glass White wine
  • q.s. vegetable broth
  • q.s. salt
  • q.s. pepper
  • 60 gr. cheek with pepper diced
  • 1 sprig rosemary
  • 160 gr. penne
  • q.s. PDO Tuscan Aged Pecorino

Instructions
 

  • Finely chop the onion and fry in a large frying pan with two tablespoons of oil.
  • When the onion begins to brown add the diced pumpkin; to go over high heat for 5 minutes.
  • Deglaze with the white wine.
  • Add a couple of ladles of broth and simmer for 10 minutes plugged, add a little 'broth if too dry.
  • Blend all the ingredients in a blender and set aside.
  • In another skillet, brown the cheek cut into cubes and the chopped rosemary finely with the crescent moon, until the cheek is not crisp.
  • Cook the pasta in salted water and serve with pumpkin and cheek sauce.
  • Serve hot, grating to taste pepper and Pecorino Seasoned.
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Sausage with Turnips

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The recipe that we present today is a winter classic, the sausages with the turnips; a second plate with very tasty side dish, classic Tuscan; Also this recipe we fished from quadernino of ‘Grandfather Maria’.

Products used in this recipe

Sausage with Turnips

Salsiccia cotta in padella con le rape.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course second dish, side dish
Cuisine tuscany
Servings 4 people

Ingredients
  

  • 4 sausage
  • q.s. extra virgin olive oil
  • 1 kg turnips
  • q.s. salt
  • q.s. pepper
  • 3 gloves garlic

Instructions
 

  • Boil for 10 minutes turnips in the water after being thoroughly washed.
  • In a large skillet, heat a little oil and add the sausage cut into chunks.
  • Cook over medium heat for 10 minutes, it tends to burn add a few tablespoons of water.
  • Add the garlic made into small pieces and fry everything for 5 minutes.
  • Drain the beets and add them to the pan with the sausage and cook over high heat until the sausages cooking, add salt and pepper to taste.
  • Serve hot, possibly with homemade bread.
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Tips and recipes to the menu the Christmas holidays with Tuscan handicraft products

Every year, the winter season and Christmas celebrations are the perfect opportunity to spend pleasant and serene moments. The schedule of the Christmas holiday is always very similar to himself, but precisely therein lies its strength. Year after year we find relatives and friends, someone adds and someone is lost, but the desire to stay together, putting aside for a moment the difficulties and misunderstandings, always peeking. Good food, that stimulates the senses and arouses curiosity, it is in this sense a great little panacea, the essential glue to spend well together dinners

Christmas dinner: economic councils for special occasions

From evenings in the company of friends – who often start around December 20, the Christmas Day family lunch. What is in the menu of the holidays this year? The spirit in which we are going to think about what to offer diners? The lunches, dinners, are moments dedicated to sharing, to joy as well as taste. We proceed creatively to come up with a Christmas menu full of flavors, aromas and fantasy.

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The Christmas menu this year with a Tuscan flavor

To surprise your guests with a selection of Christmas recipes inviting and delicious, began to design in advance the Christmas lunch menu or the Christmas Eve dinner. You can do this by choosing high-quality ingredients, guaranteed by the freshness, authenticity and provenance. The intense flavors and tasty Tuscany offer a wide range of possibilities for an original Christmas menu and delicious, with the added bonus of typical Italian products. Salumificio Triglia serves a wide range of high quality craft products, perfect to realize in a few simple steps delicious Christmas recipes, enriched by traditional flavors.

Discover the specialties, the excellence of Tuscan delicacies, and let yourself be captured by the taste and imagination, choosing this year to prepare for Christmas starters of Tuscan salami. You can try to create tasty and tempting dishes, crostini, canapés, carpaccio, salads, pasta, polenta and baked seconds. As? Simple when you have access to products with a unique taste, capable of emitting fragrance and flavor investing our tables gently, let’s play it safe.

From ours we all the security and authenticity of a historic brand as Triglia, who knew how to preserve their traditions. Salumificio Triglia offers artisan meats and products designed to enhance the traditional flavors with innovative spirit, to enrich your Christmas lunch with originality.

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Appetizer ideas for Christmas dinner with cured meet of Triglia

To offer a tasty appetizer and Out of the ordinary, try SOME of the preparations of the Mullet.

The Cream of Lard with Truffles  for example, soft and elegant aroma, ideal for preparing tasty canapes. Or the Fillet with Pepper, a lean and inviting specialties for Our palates What It often accompanied by slices of wholemeal bread. Prepared with the loin of the pig, The fillet is suitable for being seasoned with a little oil and enriches the offer of appetizers or seconds, if well seasoned with parmesan shavings or pecorino cheese, salad and other vegetable crudités .

 

How Not to mention the salami. And an appetizer inevitable in the Christmas menu, rich in taste and acceptable to all. Salumificio Triglia it offers in many variants irresistible, with truffles, mushrooms, walnuts, pistachios, olives and pine nuts, the latest innovation in production. The artisan salami And Suitable also for an aperitif among friends, Maybe Accompanied by fresh prosecco.

For the more discerning palate instead there are products coming to the Penitent’s Heart and Penitent Prosciutto, which are prepared from the sausage factory with procedures in use by addition because CENTURIES. strictly seasoned for 24 months, THESE sausages get a full taste and unique and can be presented come Christmas appetizer, Cut a Thin slices, maybe Together with Tuscan pane and a Oltrepò Pavese wine.

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First dishes Christmas menu: When the pork is the star

The pig is now one of the leanest red meat and nutrients. His versatility in the preparations in the kitchen making it one of the possible protagonists of our festive dinners.

Surprise your guests by presenting as a first course for the Christmas lunch or dinner on Christmas Eve something different. Choose a type of pasta rather large, rigatoni, paccheri, wide noodles, preferably homemade pasta. They go very well potato gnocchi. Prepare them with a sauce of sausage and tomato maybe, bacon and artichokes, or left persuaded by strong and delicate taste of a bacon and pumpkin.
If you prefer a soft and tasty risotto, prepare it with fresh sausage and radicchio or, alternatively, try the polenta, cut into slices and fried in a pan, enriched with Cream of Lard with Truffles.

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The evergreen main dishes of pork

More suitable for the New Year that at Christmas, but always welcome, is the cotechino, prepared by hand from Salumificio Triglia, ideal with stewed lentils or mashed potatoes. Nice for the delicacy and softness, it is also the pork loin in the oven, cooked with herbs and accompanied by mashed potatoes or a tasty, enriched perhaps with a few pieces of the legendary Scoppolato of Pedona, a cow’s milk cheese flavor exceptional.

Finally, the chestnut flour, add the olive oil, add walnuts, pine nuts and rosemary. Along with the classic panettone, you can present on Christmas table a magnificent Chestnut, completing your lunch with rustic sweetness of Tuscany, one of Italy’s most beautiful regions.

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Pork Loin Carpaccio in “Bigongia” (Wooden Tub) with Champignon Mushrooms

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Today we present one of the many ways to enjoy the carpaccio of Arista in Bigongia, to make us a cold starter, or by varying the amount even a single dish, easy to prepare and very tasty.

Products used in this recipe

Pork Loin Carpaccio in “Bigongia” (Wooden Tub) with Champignon Mushrooms

Appetizer of Pork Loin Carpaccio in “Bigongia” (Wooden Tub) with salad and mushrooms and olive oil and Balsamic Vinegar of Modena.
Prep Time 10 mins
Total Time 10 mins
Course appetizer, cold starter, single dish, starter
Cuisine tuscany
Servings 2 peoples

Ingredients
  

  • 80 gr. Pork Loin Carpaccio in “Bigongia” (Wooden Tub)
  • 2 n. champignon mushroom fresh
  • q.s. salad
  • q.s. salt
  • q.s. olive oil extra virgin
  • q.s. Balsamic vinegar of Modena

Instructions
 

  • Arrange in a dish large plan the salad and season with a pinch of salt and a drizzle of extra virgin olive oil.
  • Cut the mushrooms into thin slices and season with salt mushrooms.
  • Cut into slices not too thin Pork Loin Carpaccio in “Bigongia” (Wooden Tub) and place in the salad.
  • Distribute the champignon mushroom into slices in the dish and drizzle with extra virgin olive oil and Balsamic Vinegar of Modena.

Notes

We do not recommend for each preparation Pork Loin Carpaccio in “Bigongia”  the use of lemon.
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Zucchini Gombitelli

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The recipe that I present today is a second dish of Gombitelli, I found this recipe, complete with a drawing in the recipe of my great-grandmother Maria.

Products used in this recipe

Zucchini Gombitelli

Zucchini stuffed with sausage and parsley.
Prep Time 20 mins
Cook Time 30 mins
Total Time 1 hr
Course second dish
Cuisine tuscany
Servings 4 peoples

Ingredients
  

  • 6 zucchini big
  • 100 gr. sausage
  • q.s. extra virgin olive oil
  • 1 egg
  • 1 gloves garlic
  • q.s. parsley
  • q.s. pepper
  • q.s. bread crumbs
  • 30 gr. Organic Aged Pecorino

Instructions
 

  • Trim the beginning and end of the zucchini.
  • Cut the zucchini in half and empty them with a spoon like in the picture; preserve the pulp.
  • In a pan heat 1 tablespoon of oil and fry one crushed clove of garlic.
  • Remove the garlic and add the crumbled sausage and saute over high heat for 3 minutes.
  • Add the flesh of the zucchini, then go for another 3-4 minutes until it loses much of the liquid contents.
  • Put the browned sausage with zucchini in a bowl and make stiepidire.
  • Add one egg, a sprinkling of parsley, a pinch of pepper and pecorino; mix everything.
  • Fill the zucchini with the filling and sprinkle with breadcrumbs.
  • Put in an oiled baking dish zucchini.
  • Heat the convection oven at 180 ° C. and to go for 20 minutes; at the end of cooking to give two minutes of grill.
  • Servire ben caldo.
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Omelet with Pecorino Cheese

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And here is another typical recipe Gombitelli I fished in the quadernino ‘Grandmother Maria’, the omelette with Pecorino; very easy to make and tasty dish.

The ingredients in this recipe are only the eggs, DOP Tuscan Fresh Pecorino and a drop of Extra Virgin Olive Oil to grease the pan.

Products used in this recipe

Omelet with Pecorino Cheese

Omelet with diced Pecorino Fresco.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course appetizer, hot starter, starter
Cuisine tuscany
Servings 3 peoples

Ingredients
  

  • 3 eggs
  • 60 gr. DOP fresh Tuscan Pecorino
  • 2 spoons extra virgin olive oil
  • q.s. salt
  • q.s. pepper

Instructions
 

  • Beat eggs in a bowl with a sprinkling of pepper and a pinch of salt.
  • Cut the pecorino cheese into very small cubes.
  • Combine the beaten egg and the pecorino cheese.
  • Heat the oil in a large frying pan and cook the frittata on both sides.
  • Serve hot.
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Fried polenta with Cream of Lard with Truffles

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The recipe that we propose today is a dish made of fried polenta with Cream of Lard with Truffles is excellent both served as an appetizer or as an aperitif.

Products used in this recipe

Fried polenta with Cream of Lard with Truffles

Fried polenta spread of Cream of Lard with Truffles
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course appetizer, hot starter, starter
Cuisine tuscany
Servings 2 peoples

Ingredients
  

  • 300 gr. polenta cold
  • 300 ml. seeds oil
  • 50 gr. Cream of Lard with Truffles

Instructions
 

  • Cut the polenta into slices about 1 cm.
  • Fry in hot oil nice, do not put too many slices tend to stick together because the oil.
  • Spread with Cream of Lard with Truffles and serve hot.
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Paccari with Sausage and Artichokes

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And here comes a dish rooted in the culinary traditions of our village Gombitelli, the Paccari with sausage and artichokes; Also this recipe I found in the quadernino ‘Grandmother Maria’; cookbook written by hand more than 60 years ago, from which I am extracting many traditional recipes that I am proposing.

Products used in this recipe

Paccari with Sausage and Artichokes

Paccari served with sausage sauce and artichokes.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course first dish
Cuisine tuscany
Servings 2 peoples

Ingredients
  

  • 2 spoons extra virgin olive oil
  • 2 artichokes
  • 1/2 onion red
  • 1 gloves garlic
  • q.s salt
  • q.s. pepper
  • q.s. chili pepper
  • 1/4 glass white wine
  • 150 gr. Sausage
  • 160 gr. Paccari

Instructions
 

  • Wash and clean the artichokes from the hardest parts, then slice them finely and set aside.
  • Heat the olive oil in a large frying pan and fry the chopped onion and one clove of crushed garlic.
  • Remove the garlic and add to the pan sliced artichokes; season with salt, pepper and paprika to taste.
  • When the artichokes are lightly browned, sprinkle the preparation with 1/4 glass of white wine.
  • Cook the artichokes for 10 minutes, gradually adding a ladle of water.
  • Add the crumbled sausage and let go for another 15 minutes over low heat.
  • Boil in salted water Paccheri, drain and add to the sauce.
  • Serve hot with a sprinkling of freshly ground black pepper.
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