cooking time 40 minutespreparation time 60 minutes ingredients for 8/9 people2 potatoes, chard or lettuce 1 piece, 2 eggs, oil for frying to taste, zucchini 2, stale bread 100 g, grated Parmesan cheese 20 g, salt to taste, carrots 2, smoked scamorza or provola cheese 200 g, flour 1 tablespoon, breadcrumbs to taste , 1 jar basil sauce Clean the beets and boil them. Let them drain and squeeze them well. Boil the potatoes, peel and mash them. Wash the vegetables, peel them, cut them into small pieces and brown them: first the carrots, and when they are a little soft, add the courgettes and finally the chopped beets. Soften the bread in a bowl with water. Combine the vegetables, potatoes, bread (well squeezed), smoked scamorza cheese into small cubes, grated Parmesan cheese, eggs, salt and pepper in a bowl. Mix everything well and only then add 1 tablespoon of flour and 2 tablespoons of breadcrumbs to better consolidate the mixture. Form the meatballs with your hands, finally passing them on a plate with the breadcrumbs. Put them in the fridge to rest for 30 minutes. After half an hour, take the meatballs out of the fridge and fry them in a pan after heating the frying oil for a few minutes. In the meantime, heat the ITALIANAVERA sauce in a pan for a few minutes and add the fried meatballs. Let them flavor until they have absorbed part of the sauce. plan B As an alternative to cooking in a pan, you can bake them in the oven for 20 minutes at 180 °

cooking time 5 minutespreparation time 10 minutes ingredients for 8/9 peopleSpaghetti 800gr, Basil sauce 2 jar, Parmesan cheese to taste, salt, to taste (about 50gr) There are two elements that will amaze you about this dish: the simplicity in making it and, at the same time, the unique and inimitable taste of the recipe that has made Italian cuisine famous in the world! Here are the simple steps: Put some water to boil in a large enough pot. When it reaches a boil, add the salt and wait for the new boil. The advice is to always tastewater to check if you need to flavor it more. Drain the spaghetti al dente (2 min before the time indicated on the package). While the pasta is cooking, heat the italianavera sauce in a saucepan for a few minutes. Drain the pasta and pour it into the saucepan with the sauce together with a little cooking water, and let it cook for 3 minutes, or until part of the sauce has been absorbed. Top it all off with a sprinkle of grated Parmesan cheese.

cooking time 4 minutespreparation time 10 minutes ingredients for 4 people1 pack of basil sauce, buffalo mozzarella g 500. The Caprese aperitif is very simple to prepare, especially in our case, since we use as a base an Italian sauce with a homemade flavor and very easy to use: open the jar of basil sauce and heat it for 3 minutes in a slow cooker. in the meantime, cut the mozzarella into cubes. after heating the sauce, serve it by covering the bottom of a martini glass. Add the diced mozzarella and just a drizzle of extra virgin olive oil and the delicious and very fast aperitif is done! plan B Alternatively, use the basil sauce to create excellent bruschetta: just toast some bread or bread, heat the sauce and arrange it still hot on the freshly toasted slices. The result will be an excellent hot, Italian and homemade bruschetta

cooking time 10 minutespreparation time 20 minutes ingredients for 4 people100 gr minced beef, 50 gr stale bread, 100 gr pork sausage, black pepper to taste, nutmeg to taste, salt about 30 gr, parsley to taste, Parmesan cheese to taste, mortadella 80 gr, eggs 1, Oil for frying to taste, sauce 1 jar, spaghetti 320 gr Soak the stale bread in a bowl with water. In another bowl, put the minced beef, the sausage without the wrapping and chopped with your hands: add the egg, bread and grated cheese. To flavor the meatballs, add the chopped mortadella, finely chopped parsley, a pinch of nutmeg, salt and pepper. Mix all the ingredients using your hands: you will need to obtain a homogeneous and compact dough. Cover and let it rest for about 15 minutes in the fridge. Then take the dough from the meatballs, and form balls of 10 g each until the dough is finished. At this point, fry the balls obtained in abundant frying oil. Meanwhile, heat the real Italian sauce in a pan for a few minutes. Pour the meatballs delicately into the sauce and let them flavor until they have absorbed part of the sauce. Finally, bring the water to a boil, add salt and add the pasta, then drain it al dente and finish cooking with the sauce. And your spaghetti with meatballs with ITALIANAVERA sauce are ready

cooking time 10 minutespreparation time 10 minutes ingredients for 8/9 peoplepenne rigate 800g, 2 jars basil sauce, 250g Parmigiano Reggiano, 60g salt Choose a short and striped pasta. Then cook the penne in abundant salted water brought to a boil. Taste the water before putting the pasta in the pot, because the desired amount of salt is often a subjective matter. While the pennette are cooking, heat the Italianavera basil sauce in a saucepan. Drain the penne al dente (i.e. two minutes before the cooking time indicated on the package), and pour them into the pan in which you heated the sauce, perhaps adding a little cooking water from the pasta. Leave it to flavor for about 3 minutes. Once served, you can add a sprinkling of Parmesan, to further enhance the flavor of this simple dish, but of great taste … obviously with the Italianavera sauce!

cooking time 10 minutespreparation time 10 minutes ingredients for 4 peopleslices of beef 4 slices equal to 320g, Marinara sauce 2 Tins, coarse ground black pepper to taste, chopped parsley to taste To make the pizzaiola meat, start by beating the slices of beef with the meat tenderizer to make them thinner. Put the Italianavera sauce in a rather large pan and let it heat for a few minutes. If you want, you can also add a little black pepper. Arrange the four slices in the tomato sauce so that they are entirely covered with it, and leave to cook for 5-10 minutes. Be careful not to overcook the meat or it will become tough. Turn off the heat and serve the meat to the pizzaiola immediately, sprinkling it with the cooking sauce. Once on the plate, add plenty of finely chopped parsley.

cooking time 10 minutespreparation time 20/30 minutes ingredients for 5 peoplecod 800g, Aulive and Chiappariell sauce 1 or 2 jars-. cod alla puttanesca is very easy to prepare: choose a nice piece of cod. Soak it by changing the water very often and making sure that it desalted. While the cod is in the water, put a can of aulive and chiappariell sauce in a pan over low heat for about 1 minute. Be careful not to add salt, as it will be the cod that releases it during cooking. Add the cod to the just warm sauce and let it cook for 3/4 minutes over low heat, turning it from time to time. The cod cooks quickly, so be careful not to let it flake, and when you turn it, do it gently so as not to break the pieces. After a few minutes, the dish is ready! Serve it hot and accompany it with bread so you can make the shoe with the delicious aulive and chiappariell sauce !!! plan B Alternatively, use the olive and caper sauce to make a great tasty shoe or warm fragrant croutons.

cooking time 3-5 minutespreparation time 15 minutes ingredients for 4 peoplebread for sandwiches 8 slices, basil sauce 1 jar, parmesan as required, basil as required, mozzarella 200g The recipe for cannoli di pancarrè is very fresh and fast, but at the same time original and very tasty! First, cut the mozzarella into small cubes.Then arrange the slices of bread on a surface, and pour in abundant basil sauce; at this point add some grated Parmesan cheese and the mozzarella cubes. Shape into rolls and place the cannoli obtained in a baking tray covered with parchment paper, pouring the remaining sauce over them.Arrange in a preheated oven at 180 °, and let the cannoli heat up for a few minutes.Finally, you can arrange everything in a tray, decorating the dish with some basil leaves. plan B Alternatively, you can pass the rolls in a bowl containing beaten egg and, after covering them with breadcrumbs, bake them for 20 minutes at 180 °.

cooking time 12-13 minutespreparation time 15 minutes ingredients for 4 peopleFusilli 350g, auliv and chiappariell sauce 1 jar, salt to taste (about 35gr), chilli a pinch Put some water to boil in a large enough pot. When it reaches a boil, add the salt and wait for the new boil. The advice is to always taste the water to check if you need to flavor it more. Immerse the fusilli in boiling water and wait for it to cook. While the pasta is cooking, heat the aulive and chiappariell sauce in a saucepan for a few minutes. We remind you that real Italian pasta should be eaten al dente, so drain it 2 minutes before the time indicated on the package. At this point, pour the fusilli into the pot in which you heated the sauce, adding a little cooking water where necessary. Leave the fusilli to flavor for about 3 minutes, or until part of the sauce has been absorbed. And if you want to add a touch of liveliness to your recipe, a pinch of chilli will be what you need for the perfectpasta alla puttanesca. Enjoy your meal!

cooking time 5-6 minutespreparation time 10 minutes ingredients for 8/9 peopleTagliatelle 800gr, Truffle sauce 2 jars, salt to taste (about 50 gr), Parmesan cheese to taste, black pepper to taste Put some water to boil in a large enough pot. When it reaches a boil, add the salt and wait for the new boil. The advice is to always taste the water to check if you need to flavor it more. Boil the noodles in boiling water and wait for cooking. While the pasta is cooking, heat the truffle sauce in a saucepan for a few minutes.We remind you that real Italian pasta should be eaten al dente, then drain it 2 minutes before the time indicated on the package. Once drained, pour your noodles into the pot in which you heated the truffle sauce, adding a little cooking water if necessary. Allow the tagliatelle to flavor for about 3 minutes, or until part of the sauce has been absorbed. Top it all off with a sprinkle of grated Parmesan cheese and black pepper. plan B To make the dish even more original, you can add the porcini mushrooms: Clean the mushrooms by removing the part of the earth from the stem and wiping the cap with a damp cloth. Cut them into fairly thin slices. Finely chop the parsley and garlic, then put them in a saucepan with a little oil. Let it dry and add the chopped porcini mushrooms. Season with salt and cook for a few minutes over high heat. After cooking the noodles, season them with the mushroom sauce, adding the truffle sauce. Mix everything well.

cooking time 5-10 minutespreparation time 10 minutes ingredients for 4 people4 slices bread (about 350gr), buffalo mozzarella 250gr, basil sauce 1 jar, oregano to taste The caprese bruschetta is a typical Neapolitan recipe, a pleasure to be enjoyed at any time: as an aperitif or main course, it is always the ideal choice for those who want to prepare a fresh, light and highly digestible dish.First, cut the bread into fairly thick slices (about 2-3 cm thick). At this point, the slices must be toasted to perfection; you can use either the “grill” mode of your oven, or simply a hot plate. It will only take a few minutes for the bread to reach the right browning.As for the sauce, you can choose whether to heat it for a few seconds before pouring it on the already heated bread, or spread it on the bread while it is still in the oven: the heat of the bread will be enough to heat it to the right point.Finally, don’t forget to cut the mozzarella into cubes, and arrange it on the bread, in order to complete the dish. If you want, a pinch of oregano will be the touch of class for your exquisite caprese bruschetta. plan B Don’t forget that bruschetta can be served both hot and cold!In case you need to prepare a quick dish, you can also spread the sauce on the bread and enjoy it without cooking!

cooking time 25 minutespreparation time 10 minutes ingredients for 6 peopleSpaghetti 500gr), Mamma Mia sauce 2 jars, Parmigiano Reggiano to taste, Basil to taste, salt 35g To start, boil the spaghetti in plenty of salted water. While the pasta is cooking, heat the Italianavera aubergine sauce in another pot; it will only take a few minutes !!! Drain the spaghetti al dente, and pour them into the pot containing the sauce, letting them flavor well. Season the pasta with plenty of Parmesan cheese and a few basil leaves. Transfer everything to a loaf pan, which you will bake at 180 degrees for 20 minutes. Remove the plum cake and turn it upside down on a serving dish. Serve hot and enjoy your meal.

cooking time 10 minutespreparation time 10 minutes ingredients for 8/9 people800 gr smooth penne, bold sauce 2 cans of sauce, 250 g grated Pecorino cheese, 60 gr salt Cook the penne in abundant salted water brought to a boil. In case you like the pasta very tasty, you can taste the cooking water yourself, before putting the penne in it. In the meantime, while these are cooking, heat up the bold italianavera sauce in a saucepan. Drain the penne al dente (i.e. two minutes before the cooking time indicated on the package), and pour them into the pan in which you heated the sauce, perhaps adding a little cooking water from the pasta. Top it all off with a sprinkling of pecorino romano, the final touch to recreate the perfect penne all’arrabbiata recipe.

cooking time 10 minutespreparation time 15 minutes ingredients for 6 people500g minced beef, 150g pork sausage, 150g stale bread, 120g Parmesan cheese, 2 eggs, nutmeg to taste, breadcrumbs 4 tablespoons, mortadella 500g parsley, salt and pepper to taste, oil for frying to taste, basil sauce 1 jar Soak the stale bread in a bowl with water. In another bowl, put the minced beef, the sausage without the wrapping and chopped with your hands: add the 2 eggs, the bread and the grated cheese. To flavor the meatballs, add the chopped mortadella, finely chopped parsley, a pinch of nutmeg, salt and pepper. Mix all the ingredients using your hands: you will need to obtain a homogeneous and compact dough. With your hands, form balls of about 4 cm with the meat mixture: when they are all ready, fry them in a pan with plenty of oil for frying. Once fried, transfer the meatballs onto absorbent paper sheets so that they dry from the excess oil.After completing the frying operation, pour the ITALIANAVERA sauce into a pan, dip the meatballs in and let them flavor a covered pan and a moderate heat for about 10 minutes or until the meatballs have absorbed part of the sauce. plan B Lightly oil an ovenproof dish and place the meatballs on it. Add a drizzle of oil and bake in a preheated static oven at 180 ° C for about 40 minutes (cooking time will depend on the size of the meatballs!), Until the surface is golden brown.

cooking time 20 minutespreparation time 20-30 minutes ingredients for 8/9 peopleMaccheroncini Rigati 1Kg, Mamma Mia sauce 2 jars, provolone or fresh mozzarella 250g, Parmesan cheese 250g, Olive oil 200ml, salt 60gr Choose a short and striped pasta, even a maccheroncino. Cook in boiling, salted water at the right point. Drain it al dente (i.e. 2 min before the time indicated on the package). While the macaroni are cooking, heat the Italianavera sauce in a saucepan.Prepare an oven pan by greasing the bottom and sides with olive oil. Drain the pasta and toss it in a pan with the aubergine saucefor 3 minutes. After that, pour everything into the pan, and from time to time add a few cubes of provola or mozzarella that you have previously sliced. Complete the dish with a sprinkle of grated Parmesan cheese and a few cubes of provolone here and there, and keep itin a hot oven at 180 degrees for 15 min. At the end of cooking, take the dish out of the oven and amaze your guests who can not help but exclaim Mamma Mia! plan B Alternatively, season the pasta al dente with the mamma mia sauce without putting it in the oven and you will get an excellent Sicilian pasta not baked!

cooking time 1 minutepreparation time 20 minutes (excluding leavening) ingredients for 6 people1 liter water, peanut oil to taste, 00 flour 1600 gr, sea salt up to 45 gr, fresh brewer’s yeast 6 gr, 1 jar basil sauce, Parmesan cheese + grated pecorino 70 %+30% , Fior di latte 500 gr, Salt and pepper to taste Basic dough:Dissolve the yeast in the water. Mix all the ingredients and add the water a little at a time. Work everything well until you get a very smooth dough. Let it rise until it reaches the right size (about 5 hours), covering it with a clean cloth. When the dough has risen to the right size, cut out discs of 15 cm in diameter. Let the discs rise a second time (about another 5 hours)Fry them in abundant peanut oil brought to 180 °. Test the temperature of the oil by dipping small pieces of dough into it. As soon as the discs of dough are golden, remove them from the boiling oil, place them on absorbent paper to remove excess oil. Season them immediately with the sauce, grated cheese, and small pieces of fiordilatte.