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.
**
10'
20'
*
Boil the black cabbage leaves for 10 'in plenty of salted water. Then drain it and set it aside. Sprinkle the slices of bread with oil,
(for 4 people): 4 slices of homemade bread, 2-3 cloves of garlic, 250 g of boiled beans, 500 g of black cabbage, 4 slices of bacon, Panizzi organic extra virgin olive oil.
*
20'
10'
*
Put all the ingredients in a saucepan and cook over medium heat while continuing to mix with a wooden spoon.
(for about 10 candies): 300 g of freshly grated coconut, 200 g of sugar, 100 g of sweetened concentrated milk.
*
75'
45'
**
Rinse the crabs and boil them in boiling salted water for 30'. Drain them, open them with a small knife and extract all the pulp from the body and claws,
(for 4 people): 350 g of spaghetti or bavette, 1 kg of crabs, 300 g of ripe or peeled tomatoes, 1 clove of garlic, parsley, Panizzi organic extra virgin olive oil, salt and pepper.
***
10'
5'
*
Dip the prawns in boiling water, then peel them. Wash and cut the cherry tomatoes in half. Add the mozzarella and season with salt and Panizzi organic extra virgin olive oil.
(4 people): 16 shrimps, 24 cherry mozzarella, 24 cherry tomatoes, 4 tablespoons of Panizzi organic extra virgin olive oil, 16 basil leaves, salt, pepper.
**
15'
1 h
*
Soak the lentils for at least 12 hours. Chop the onion and leek and brown them in a high-sided saucepan with the oil.
(4 people): 400 g of lentils, 80 g of bacon, 1 leek, 1 yellow onion, 1 nut, Panizzi organic extra virgin olive oil, grated pecorino, salt, pepper.
*
30'
*
Panizzi Evoè Bianco Toscana IGT
Cool the melons in the refrigerator. In the meantime, wash and slice the tomatoes and put them in a container together with the chopped tuna, olives and shrimps.
(for 4 people): 2 melons, 100 g of canned tuna, 100 g of seedless olives, lettuce, 4 ripe tomatoes, 100 g of pre-cooked shrimp, 1 lemon, cream, salt, pepper.
*
30'
45'
*
Brown the meat over high heat in the oil. Add wine, salt and pepper, then the bay leaves,
Ingredients (4 people): 700 g of veal, 2 eggs, 1 celery, 1 clove of garlic, 200 g of tuna in oil, 3 anchovy fillets, 50 g of capers (plus those for the garnish ), ½ lemon, 400 ml of dry white wine, 2 bay leaves, extra virgin olive oil, white wine vinegar, salt, pepper.
*
15'
20'
*
Panizzi Vernaccia di San Gimignano Vigna Santa Margherita docg
The night before, put the mussels and clams to drain in a bowl.
Ingredients (4 people): 400 g of linguine, 500 g of clams, 500 g of mussels, 1 clove of garlic, extra virgin olive oil, fresh parsley, chopped chilli pepper, salt.
*
15'
25'
*
Panizzi Vernaccia di San Gimignano Vigna Santa Margherita docg
Wash the zucchini and cut it into julienne strips. Clean the zucchini flowers, then wash and dry them gently.
Ingredients (4 people): 360 g of bucatini or spaghetti, 250 g of zucchini flowers, 1 zucchini, 2 eggs, 2 shallots, a dozen cherry tomatoes, 1 sachet of saffron, 50 g of grated parmesan or pecorino cheese, extra virgin olive oil olive, salt, pepper.
*
30’
12'
**
Wash the leek, remove the green part and cut it into julienne strips. Cook it in a pan for 5’ with butter, add flour and milk while stirring all the time. Cook a few more minutes. Add the finely chopped mushrooms, prawns and cook for 5 minutes more.
Ingredients (4 people): 1 pack of puff pastry, 300g of peeled shrimps, 100 g of champignon mushrooms chapels, 1 leek, chopped parsley, 2 dl of milk, 2 tablespoons of flour, 25 g of butter, salt, pepper, 1 cupcake tray.
**
