Pizza Hawaii

List of ingredients:

4 scallions

2 tablespoons olive oil

1 can diced tomatoes Sargona (400 g)

50 ml of vegetable broth

1 tablespoon tomato concentrate Sargona

salt

Cayenne pepper

1-2 teaspoons of sugar

1 recipe for pizza base or fresh pizza dough Trattoria Alfredo

200g grated Emmental cheese Milbona

200 g of cooked ham

8 slices of pineapple Harvin

Basil for garnish

Preparation:

We clean the onions, chop and sauté in the hot olive oil. Add the tomatoes and broth, and peppered with tomato concentrate, salt, cayenne pepper and sugar. Boil over low heat for 6-8 minutes and let cool slightly.

We extend a thin layer on the pizzas and split the Emmental cheese. Cover with cooked ham and drained pineapple and bake as directed in the recipe of the base. Before serving, garnish with fresh basil.

Tagliatelle With Pesto Olives And Cherry Tomatoes

List of ingredients:

Pinion 30 g

1 can of green olives stuffed with pepper paste Baresa (314 ml.)

1/2 bunch of basil

60 g Parmesan cheese

60 ml of olive oil Olisone

Sea salt Kania

Pepper Kania

150 g of small cherry tomatoes

4 tablespoons balsamic vinegar Deluxe

500 g of pappardelle Deluxe

Preparation:

Toast the pine nuts in a pan without oil and then let cool. Drain the green olives. Remove the basil leaves from the stems and reserve some for garnish. Then shred the basil with olives, pine nuts and Parmesan cheese cut into cubes, and add 50 ml. of oil. Stir well and season with salt, pepper and 2 tablespoons balsamic vinegar. Then cook the pasta al dente in plenty of boiling salted water.

Meanwhile, wash the tomatoes and heat the remaining oil in a skillet. Fry the tomatoes on all sides for 3-5 minutes. Pour the remaining balsamic vinegar. Once cooked the pasta, drain and place in the pan and add half the pesto. Stir well and season if necessary. Serve with the remaining pesto and garnish with basil stalks reserved. Tip: If leftover pesto, you can save a few days in the refrigerator, covered with a little olive oil in a glass jar.

Spaghetti Aglio Olio

List of ingredients:

125 g spaghetti combine

iodized salt

1 garlic

2 tablespoons olive oil Italian

1/2 to 1 small red chili

Half bunch parsley

2 tablespoons olive oil

1 pinch of lemon zest

1-2 teaspoons of lemon juice

Preparation:

To begin, cook the pasta al dente in boiling salted water, following package directions. Then peel the garlic and cut into slices. Clean the peppers, remove seeds and chop fine. Separate the parsley leaves from the stems and chop.

Then heat oil in a pan, fry the garlic for 1-2 minutes and add salt. Then strain the pasta and drain. Add the pasta in the pan which has been fried garlic and add the chili, lemon zest and parsley. Stir well. Finally, season with salt and lemon juice, and serve.

Tip: You can also garnish with grated Parmesan cheese.

Tiramisu With Cherries And Cream

List of ingredients:

1-2 teaspoons espresso Bellarom

125 g of brioches

5 tablespoons Amaretto Armilar

1 jar of sour cherries

1 tub of vanilla ice cream (500 ml) or any other taste

200 g whipping cream Milbona

25 g of black chocolate J.D.Gross

Preparation:

To begin, prepare 75 ml. strong coffee with espresso and cool. Cut the brioche slices and then into wide strips. Place them on a platter. Mix 2 tablespoons coffee liqueur Amaretto and brioche soaked strips. Then drain the cherries and place on top. Let the ice cream thaw a bit for a few minutes. While riding the cream, add the remaining Amaretto and mix briefly. Grate the chocolate fine.

Next, form balls of ice cream and spread them over the cherries. Spread the cream on top and sprinkle the grated chocolate. Serve immediately. Tip: If you are going to prepare this recipe for kids, instead of soaking the brioche with coffee and liquor can use a drink cocoa and cream can be sweetened with vanilla sugar.

Tower Of Tomato And Mozzarella With Mango Salsa

List of Ingredients:

1 Linessa light mozzarella balls (125 g each)

4 ripe tomatoes (approx. 100 g each)

Iodized salt

Black pepper Kania

1 ripe mango (approx. 350 g)

Middle bunch of basil

1 tbsp sunflower oil Vita d'Or

Juice of 1 lime

Additional material: 4 wooden skewers (optional)

Preparation:

Drain the mozzarella and cut each ball into 6 slices. Wash tomatoes and cut crosswise into 4 slices. 

After alternately placing the slices of tomato and mozzarella make 4 small towers and season. The towers can be fixed with wooden skewers. Place each one on a plate.

Then peel the mango, remove the bone and shred the flesh. Separate the leaves 6 sprigs of basil and cut into strips. Mix the mango puree and oil, and season with lime juice, salt and pepper. Pour the mango sauce on tomato and mozzarella tower, garnish with remaining basil leaves and serve.