buononaturale’s alternative tomato sauces, exquisitely vegan, are now also available in Singapore. Seek them out!

Under the guidance of Chef Vincenzo Squarciafico, this episode is meant to show you (culinary) tricks to customize century-old hearty recipes from across the Italian peninsula to modern needs: speed, simplicity, quality, aesthetics. In other words, be ready to savor the Italian Dolce Vita without renouncing other aspects of your life.

Today’s masterpiece: Pan-fried thyme-scented red mullet garnished with tomatoes and soya sprouts.

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INGREDIENTS for 2 portions:

• buononaturale Tomato sauce with soia;
• buononaturale Pistachio pesto;
• buononaturale Soy mayonnaise;
• 2 whole small red mullets;
• 1 small bunch of fresh parsley and thyme;
• 1 clove of fresh garlic;
• Extra-virgin olive oil, sunflower oil, salt, and black pepper to taste.

1. Chop fresh parsley leaves and put them in a small bowl;
2. Add olive oil and pepper and mix everything;
3. Fillet the red mullets and add salt;
4. Add olive oil and a crushed garlic clove to a pan;
5. Sauté at low temperature in another pan the buononaturale Tomato sauce with soia and leave it to thicken for 10 minutes;
6. Cook the red mullet fillets for 6 minutes;
7. Aromatize the fillets with rosemary or fresh thyme;
8. Plate up starting with the buononaturale Tomato sauce with soia;
9. Remove your fillets from the pan and lay them over absorbent paper;
10. Decorate with the buononaturale Soy mayonnaise;
11. Add the buononaturale Pistachio pesto to the fleshy inside of the red mullet fillets;
12. Finish up with some fresh parsley in olive oil.

Buon Appetito!

buononaturale’s alternative tomato sauces, exquisitely vegan, are now also available in Singapore. Seek them out!

Under the guidance of Chef Vincenzo Squarciafico, this episode is meant to show you (culinary) tricks to customize century-old hearty recipes from across the Italian peninsula to modern needs: speed, simplicity, quality, aesthetics. In other words, be ready to savor the Italian Dolce Vita without renouncing other aspects of your life.

Today’s masterpiece: Linguine with seitan, tomato sauce, and mozzarella.

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INGREDIENTS for 2 portions:

• buononaturale Linguine;
• buononaturale Tomato sauce with seitan;
• buononaturale Dried tomatoes in oil;
• 100g fiordilatte mozzarella cheese;
• 1 bunch of basil leaves;
• 1 small shallot;
• Extra-virgin olive oil, salt, and black pepper to taste.

***

PROCEDURE:

1. Cook the buononaturale Linguine in boiling salted water;
2. Julienne the buononaturale Dried tomatoes and the shallot;
3. Dice the “fior di latte” mozzarella over absorbent paper;
4. Sauté in oil the buononaturale Dried tomatoes along with the shallot and add in the buononaturale Tomato sauce with seitan;
5. Drain the Linguine and stir-fry them in a pan with your sauce, after adding some fresh basil leaves;
6. Garnish your plate with the diced fiordilatte mozzarella and basil.

Buon Appetito!

buononaturale’s tomato-based sauces are also available in Singapore!

In the tradition of our Eat Like Italians cooking miniseries, we will show possible ways of customizing century-old hearty recipes from across the Italian peninsula to modern needs: speed, simplicity, quality, aesthetics. Let us start off by combining Southern Italy’s baking and cooking traditions in a lovely: Lentil soup with cannolo of paccheri stuffed with capers, olives and mashed potatoes.

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INGREDIENTS for 2 portions:

• buononaturale Soup with lentils and tomato;
• buononaturale Paccheri;
• buononaturale Capers in sea salt;
• buononaturale Black olive paté;
• 100g potatoes (1 large red potato);
• 1 clove of fresh garlic;
• Extra-virgin olive oil, oregano, salt, and black pepper to taste.

***

PROCEDURE:

1. Cook 2 pieces of the buononaturale Paccheri and 1 potato in boiling salted water;
2. Add olive oil to a pan;
3. Crush a clove of garlic and add it to the pan;
4. When cooked, remove the Paccheri and the potato from the water;
5. Peel the boiled potato;
6. Crush the peeled potato with a fork for a minute;
7. Add the buononaturale Black olive paté and Capers to the crushed potato;
8. Mix together using a fork;
9. Stuff the Paccheri with your potato mix;
10. Finish sautéing the garlic clove in olive oil for 4 minutes;
11. Heat up the buononaturale Soup with lentils and tomato at low temperature for 8-10 minutes;
12. Add olive oil to another pan;
13. Crush and sauté a clove of garlic;
14. Pan-fry the stuffed Paccheri in oil for 4 minutes;
15. Add salt and black pepper to taste to your lentil soup;
16. Add oregano to taste to the stuffed Paccheri;
17. Remove the garlic clove from the lentil soup;
18. Plate up your course starting from the soup;
19. Add the cannolo to it;
20. Decorate with oregano and a drizzle of olive oil.

Buon Appetito!

Chef For A Day – Episode 5: Cod fillet au gratin with pistachio pesto accompanied by a side dish of tomatoes and olive cream.

The monthly #chefforaday appointment with Chef Vincenzo Squarciafico is back. There are plenty of ways to combine buononaturale’s products with fish. We believe that Chef Vincenzo Squarciafico has hit the mark with this recipe. To learn how to become #chefforaday just watch this video. Share this amazing recipe and let us know your thoughts.

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INGREDIENTS for 2 portions:

• 50g buononaturale Pistachio pesto;
• 50g buononaturale Black olive patè;
• 20g buononaturale Capers in oil;
• 2 cod fillets;
• 1 beaten egg;
• Breadcrumbs to taste;
• 1 tomato and 1 clove of garlic;
• Extra-virgin olive oil, salt, and parsley to taste.

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PROCEDURE:

1. Dip the cod fillets in a beaten egg;
2. Coat the fillets with plenty of breadcrumbs;
3. Fry an unpeeled garlic clove in extra-virgin olive oil;
4. Cook the fillets in the same pan for 5 minutes on each side;
5. Cut the tomato into cubes and add fresh parsley;
6. Season the cod directly in the pan with salt and pepper;
7. Dress the tomato salad with the buononaturale Black olive patè and Capers in oil;
8. Create a bed of the buononaturale Pistachio pesto;
9. Serve the cod with the tomato salad;
10. Decorate your dish with a drizzle of oil.

Enjoy your meal, Chef For A Day!