With whole wheat pasta it will be lighter and more digestible.
Ingredients
250g whole wheat penne
2 zucchini
1 mozzarella
6 Sprays of Italian Garlic Cold Pressed Turci
4-5 zucchini flowers
anchovies q.s.
juice of 1 lemon
4 Sprays of Italian Lemon Cold Pressed Turci
10 Sprays of Italian Basil Cold Pressed Turci
salt
oil
pepper
Preparation
Squeeze the lemon, drain well the anchovies and put them in a food processor with the lemon juice, 6 sprays of Italian Lemon Cold Pressed Turci and 10 sprays of Italian Basil Cold Pressed Turci.
Add 5 tablespoons of olive oil and w...
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Tzaziki
Probably the most famous sauce of Greek cuisine. Sauce made with yogurt, garlic and cucumber, is widely used in Greek cooking as an accompaniment to many dishes, especially meat, and as a condiment in the "pita with gyros."
Ingredients
150g Greek yoghurt
1/2 cucumber
4/6 sprays of Cold Pressed Garlic Extract Turci
1 tbsp olive oil
2 sprays of Cold Pressed Lemon Extract Turci
1 tsp lemon juice (or white wine vinegar)
1 tsp chopped or dried mint (or dill) (optional)
1/2 tsp salt
Pepper to taste
Preparation
Peel cucumber, cut in half lengthways and de-seed using a teaspoon, t...
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Spaghetti with Garlic and Chili
Sometimes simple food is the best and this 5 ingredient spaghetti dish wonderfully combines the flavours of garlic and chilli to deliver a mouthwatering meal with minimum fuss.
Ingredients
400g/14oz Spaghetti
Cold Pressed Chili Extract Turci q.s.
Cold Pressed Garlic Extract Turci q.s.
5 tbsp extra virgin olive oil
salt
Preparation
Bring a pot of salted water to the boil and add the spaghetti. Cook until the spaghetti is soft but still has a little bite.
Drain the spaghetti and season them with Cold Pressed Garglic Extract Turci, the olive oil, the Cold Pressed Chili Extract Turci...
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Fried Eggs With Truffle
Ingredients
Fresh eggs 1-2 per person
Unsalted butter
Sea salt and freshly ground white pepper
Infusion of White Truffle Turci
Preparation
Warm the serving plates.
Heat the butter in a frying pan over a gentle heat, we don't want the butter to sizzle.
Break each egg into a small saucer, remove any pieces of shell, and then ease the egg into the butter. Do not crowd the eggs. Season the albumen or white with salt and pepper and the yolk with just a dash of pepper, it does not need salt.
Cook the eggs gently, the yolks will gradually thicken and the whites will become more opaque. If y...
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Crunchy Buttermilk Fried Chicken
Ingredients (for 4 people)
1 quart (4 cups) buttermilk
2 teaspoons salt, plus more as needed
4 - 6 sprays Cold Pressed Rosemary Extract Turci
1/2 teaspoon freshly ground black pepper
2 - 4 sprays of Cold Pressed Chili Extract Turci
8 chicken drumsticks (about 2 pounds)
1 quart (4 cups) vegetable oil
1 cup all-purpose flour, plus more as needed
Preparation
Place the buttermilk in a resealable plastic bag, add 1 teaspoon of the salt, 3 sprays of Rosemary Extract, 1/4 teaspoon of the black pepper, 2 sprays of Chili Extracts and stir to combine.
Add the chicken to the bag and tu...
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Tuna Sandwiches with Garlic Mayonnaise
Ingredients (for 4 people)
2 (6 ounce) cans tuna in water, drained
2 tablespoons mayonnaise
1 tablespoon prepared mustard
4 sprays of Cold Pressed Garlic Extract Turci
8 slices rye bread
8 leaves lettuce
1 large ripe tomato, sliced
Preparation
In a medium bowl, mix together tuna, mayonnaise, mustard, and the Cold Pressed Garlic Extract.
Make four sandwiches by layering tuna, lettuce, and tomato slices between slices of bread. Serve.
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Arugula and Speck Pasta
Ingredients
1 lb of short pasta
4 - 6 sprays of Cold Pressed Garlic Extract Turci
3 oz arugula - washed and dried
3 oz (about 6 slices) speck, prosciutto or other dried ham - cut into thin strips
2 - 4 oz Extra virgin olive oil
1 tbsp sweet butter - slivered
3 sprays of Cold Pressed Chili Extract Turci (optional)
Parmesan Cheese
Preparation
While the pasta is cooking, place the arugula, 1/2 the Cold Pressed Garlic Extract Turci, 1/2 the olive oil, the butter slivers, salt and pepper onto a serving platter.
When the pasta is al dente, drain it and put it all right on top of th...
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Italian White Truffle Infused
The best type of truffle
always present in your kitchen
Thanks to the traditional method we use to prepare it,
our infusion preserves the strong flavour and unmistakable scent of white truffle,
without alteration.
The White Truffle
Tuber magnatum, known as White Truffle,
is the rarest and most highly prized species.
It is most commonly found in Tuscany, Umbria and Piedmont, and is hunted from late September until late December.
Perfect on pasta, risotto, bruschetta, eggs and omelette.
For customizing your dishes right on the table
and while cooking
Ingre...
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Italian Saffron Infused
Some of the finest “Zafferano” of the world
Its formal name of Crocus sativus is derived from the Latin meaning “cultivated.”
One of the most expensive food products in the world, saffron’s outrageous
cost is due to the labor intensive process of obtaining the stigmas,
which are individually extracted by hand.
It takes 75,000 flowers to create a single pound of saffron
The best way to use saffron in the kitchen
To have the best results from saffron long infusion times are needed.
Our Infusion of Saffron is already infused,
to give you the best Italian quality always a...
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