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Spaghetti with rocket salad pesto and mozzarella cheese

For the pesto put in the mixer the Basil and the Rucola Insal’Arte, the pine nuts, the two types of grated cheese and flush the extra virgin olive oil. Blend until soft, then season with salt and pepper. Put the pesto in a container and let it rest in the fridge for 2 hours. Cut a clove of garlic in half, rub it on slices of bread, toast for a few m …

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Spelled fusilli pasta with tuna and rocket salad

Cook the spelled fusilli in plenty of salted water during the cooking times indicated on your package. Meanwhile chop the rocket already washed and ready to taste Insal’Arte and drain the tuna. Then blend all the ingredients for the sauce. Cook the rocket sauce in a saucepan for about 5 minutes. Drain the spelled fusilli and season with the sauce. Read More

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Timbale of tagliatelle pasta with P.G.I. Red Radicchio

Take the P.G.I. Red Radicchio of Treviso Insal’Arte, blanch the largest leaves in lightly salted water, drain and place in a bowl with cold water. Dry them on a canvas. Cut the remaining radicchio and sauté in a pan with 1 shallot and two tablespoons of extra virgin olive oil, blend with the white wine, add salt and pepper and add the white sauce. …

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Risotto with savoy cabbage and P.G.I. Red Radicchio of Treviso

The evening before soak the chestnuts and proceed with the instructions on the package (come to the water and then cooked for 60 minutes in milk). Chop the shallot and cut the cabbage into strips and sauté with a drizzle of extra virgin olive oil. Add the rice and toast briefly. Add a small glass of vodka and let it evaporate. Add some chestnut cut into …

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Fusilli pasta with P.G.I. Red Radicchio of Treviso

In a saucepan, bring to a boil some unsalted water and cook the bacon for 10 minutes. Drain and keep aside. In the meantime, chop the shallot and subtly cut the Radicchio Rosso di Treviso I.G.P .; in a large skillet, brown the bacon in the oil until it is golden. Transfer it to a bowl and sauté the shallot in the same pan. Add the radicchio, salt and pep …

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Beef tajine with winter vegetables

Take the julienne Insal’Arte carrots and the mix of herbs, cut the leeks and the celery into thin slices and garlic. Cut the meat into dice of about 1.5 cm. Pour the oil on the bottom of a large terracotta pot, arrange how much previously cut together with the Insal’Arte products and the tomato paste dissolved in a cup of broth, place the dice …

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