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In Al-Rabih, Panzani, Recipesby

Tahina Tomato Sauce

Tahina Tomato Sauce

Tahina Tomato Sauce

Ingredients

125g Al Rabih Tahini
50g Panzani Tube
3 tbsp Lemon juice
2g Lemon zest
1g Crushed garlic
Sprinkle of salt
Sprinkle of white pepper
100ml Iced cold water
Spinkle cumin
Basil , Chopped

Make With

Preparation

  1. Put all the ingredients in a bowl and whisk continuously .
  2. Add a sprinkle of salt, white pepper, cumin and stir.
  3. Serve the sauce with your preferred panzani pasta.
  4. Garnish with chopped basil.
  5. The sauce can be served hot or cold.

Suggestions

    Serves 4

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In Panzani, Recipesby

Mascarpone and smoked salmon Serpentini

Mascarpone and smoked salmon Serpentini

Mascarpone and smoked salmon Serpentini

Ingredients

400g of Panzani Serpentini
200g mascarpone
2 tablespoons of oil
4 tablespoons lemon juice
Fresh dill
150g of smoked salmon

Make With

Preparation

  1. Cook pasta in boiling water until “al dente.”
  2. During this time, mix the oil into the mascarpone and season with lemon juice.
  3. Chop the dill and add it in.
  4. Cut the salmon into strips.
  5. Drain the pasta and mix it up with the spicy mascarpone.
  6. Arrange on plates and top with salmon strips.

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In Panzani, Recipesby

Crab and avocado Tabbouleh

Crab and avocado Tabbouleh

Crab and avocado Tabbouleh

Ingredients

130g of Panzani Couscous
2 avocados
2 limes
240g of canned crab
4 tbsp of oil
5 pepper blend
1 yellow pepper
1 red bell pepper
A few chives

Make With

Preparation

  1. In a bowl, gently mix the Couscous together with the lime juice, a glass of salted water, and oil.
  2. Let it rest for 30 mins in the fridge.
  3. Put the avocados, remove their skin, and dice finely. Repeat the same process for the yellow and red peppers.
  4. Drain the crab, separate the flesh, removing the cartilage.
  5. Add these mixtures (steps 3 and 4) to the Couscous.
  6. Salt, pepper with the 5 pepper blend, and sprinkle with coriander and chopped chives.

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In Panzani, Recipesby

Baked Conchiglie Rigate with smoked salmon

Baked Conchiglie Rigate with smoked salmon

Baked Conchiglie Rigate with smoked salmon

Ingredients

400g of Panzani Conchiglie Rigate
4 slices of smoked salmon
2 leek whites
6 tablespoons of double cream
40g grated gruyère

Make With

Preparation

  1. Finely chop the leek. Rinse and cook for 5 to 10 minutes in a non-stick pan with a drizzle of olive oil and a little water. Set aside.
  2. Cook Panzani Conchiglie Rigate according to the packaging directions.
  3. Mix the pasta with the cream, leeks and stripped smoked salmon. Pour into a baking dish.
  4. Sprinkle with grated gruyère and bake 25 to 30 minutes in an oven preheated to 180 ° C.

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In Al Wazir, Panzani, Recipesby

Garden Minestrone

Garden Minestrone

Vermicelli Garden Minestrone

Ingredients

150g Panzani Vermicelli
125 g cooked green beans
1 onion
2 garlic cloves
1 small courgette
1 carrot
1 bell pepper
125 g sliced mushrooms
50g Panzani tomato purée
400g tinned tomatoes
750ml vegetable stock
2 tablespoons Al Wazir Olive Oil
1 tablespoon basil and oregano
Salt and pepper

Make With

Preparation

  1. Brown the onion and the garlic in the olive oil until they begin to turn golden.
  2. Add the mushrooms, the herbs, the salt and pepper and stir.
  3. Then add all the remaining ingredients except the Vermicelli.
  4. Stir and cook over a low heat for about 45 minutes.
  5. Add the Vermicelli and cook for 3 minutes.

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In Panzani, Recipes, Yamamaby

Baklava Cannelloni

Baklava Cannelloni

Baklava Cannelloni

Ingredients

250g of Panzani Cannelloni
400g of pitted, blended dates
200g of grilled and chopped walnuts
150g of butter
10g of powdered Cinnamon
1 dash of nutmeg
2 Cinnamon Stick
4 drops of Yamama Orange Blossom Water
25g of sweetened condensed milk

25cl Syrup:
25cl of water
250g of granulated sugar
1 star anise
2 cinnamon sticks
2 drops of Yamama Orange Blossom Water

Make With

Preparation

  1. Cook the pasta in salted boiling water along with 2 drops of orange blossom and 2 cinnamon sticks for 30 mins
  2. Prepare syrup: Heat the sugar, star anise, cinnamon sticks, and 2 drops of orange blossom in 25 cl of water for 10 mins. As soon as the sugar has melted, remove from heat and let the blend cool
  3. Mix the dates, walnuts, cinnamon, nutmeg, 2 drops of orange blossom, and butter together in a bowl and stuff the cannelloni with the mixture. Lay them out on an oiled tray, drizzle with the syrup and put them in the oven for 3 to 5 mins on 180 º
  4. Arrange the cannelloni on a plate and garnish with caramel
  5. Serve warm.

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In Panzani, Recipesby

Eggplant and cauliflower Pizza

Eggplant and cauliflower Pizza

Eggplant and cauliflower Pizza

Ingredients

4 Pieces of pizza dough each one 120g
300g of Panzani Pizza Sauce
150g of Baked cauliflower
80g Sauté eggplant, Diamond cut
75g Gren Bell pepper
70g Black olives, sliced
450g of mozzarella cheese , shredded

Make With

Preparation

  1. Flatten the dough in an oval shape 30cm x 10 cm .
  2. Poke the dough with a fork .
  3. Spread the Panzani Pizza Sauce on the dough .
  4. Add the shredded mozzarella cheese .
  5. Then add the baked cauliflower, the eggplants, the green bell pepper and the olives.
  6. Place in the pizza oven at 180 degrees till it’s cooked.

Suggestions:

    Serves 4

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In American, Panzani, Recipesby

Tuna and Tagliatelle Salad

Tuna and Tagliatelle Salad

Tuna and Tagliatelle Salad

Ingredients

400g Panzani Tagliatelle
1 onion
7 tbsp of oil
1 bunch of parsley
1 bunch of chives
1 bunch of basil
1 can of American Tuna

Make With

Preparation

  1. Peel and chop the onion and sauté in 2 spoonfuls of oil.
  2. Chop the herbs and throw them in. Stir in 4 spoonfuls of oil and warm.
  3. De-seed the tomato and dice the flesh.
  4. Cook pasta in boiling water until “al dente.”
  5. Drain pasta and stir in the herb oil.
  6. Set out on plates, garnish with tuna and diced tomatoes. Season with lemon juice.

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In Al Wazir, Jabal el Sheikh, Panzani, Recipesby

Penne Rigate with chicken

Penne Rigate with chicken

Penne Rigate with courgettes, marinated curried chicken, and carrots

Ingredients

400g of Panzani Penne Rigate
400g of chicken fillet
2 carrots
2 courgettes
1 lemon
1 orange
2 tablespoons of Al Wazir Olive oil
2 tablespoons Jabal el Sheikh Honey
2 tablespoons chopped parsley
Tabasco (spicy oil)
Curry

Make With

Preparation

  1. Cut the meat up into slices.
  2. Squeeze the lemon and the orange. Stir the honey in.
  3. Add half the parsley and season with Tabasco (spicy oil) and curry.
  4. Marinate the meat in it for at least 15 minutes.
  5. Grate the carrots, wash the courgette, and then chop it into pieces that are roughly the same size as the Penne.
  6. Drain the meat, reserving the marinade, and cook over high heat.
  7. Cook the Penne until ‘al dente’ in boiling water. Add the vegetables just as it’s about to be done, return to a boil, and drain.
  8. Pour the marinade over the meat and cook for 1 more minute, stirring.
  9. Set the Penne out on plates, garnishing with meat and reserved parsley.

Serves:4 people

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In Al Wazir, Jabal el Sheikh, Recipesby

Marinated chicken skewers with pineapple

Marinated chicken skewers with pineapple

Marinated chicken skewers with pineapple

Ingredients

1 tin of pineapple pieces ST MAMET
450g chicken fillet
15cl of coconut milk
1 lemon
4 tablespoons Alwazir Olive Oil
1 tablespoon Jabal el Sheikh honey
4 sprigs of fresh coriander
1 teaspoon of blond sugar
1/2 teaspoon sweet paprika
Salt
Pepper

Make With

Preparation

  1. Cut the chicken from 1 to 2 cm
  2. Preparation of the marinade: In a salad bowl, pour half of the syrup and pineapple pieces. Add the coconut milk, the lemon zest and half of the juice. Add chopped coriander and paprika. Salt, pepper to your liking.
  3. Stir in the chicken. Mix everything.
  4. Reserve in the fridge 1 hour.
  5. Skewer preparation: Preheat your oven to 200 ° C. Alternate chicken and pineapple (about 4 pieces per spade).
  6. Arrange the kebabs on a baking sheet previously covered with a sheet of parchment paper. Pour a tablespoon of marinade on each skewer.
  7. Bake 10 minutes and serve immediately.

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In Golden Sail, Panzani, Recipesby

Express chile con carne

Express chile con carne

Express chile con carne

Ingredients

250g of Golden Sail long grain rice
1 jar of Panzani Bolognese
300g cooked canned Cantina Mexicana red kidney beans
10 strands of chive
Spices: pepper, paprika, garlic, cumin, oregano, cloves

Make With

Preparation

  1. Cook the rice in salted boiling water.
  2. Heat the Bolognese sauce with the spices in another saucepan and stir in the drained kidney beans.
  3. Drain the rice. Lay out on one half of a plate, packing the rice in slightly. Pour the express chilli (the beans and spicy sauce) onto the other half of the plate.
  4. Sprinkle with chopped chives and serve hot.

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In Al Wazir, Panzani, Recipesby

Summer Spaghetti with tomato, olives and basil

Summer Spaghetti with tomato, olives and basil

Summer Spaghetti

Ingredients

400g of Panzani Spaghetti
8 tomatoes
2 tablespoons of black olives
4 tbsp of Alwazir Olive Oil
Basil

Make With

Preparation

  1. Dip the tomatoes into simmering water a few seconds, and then in cold water. You will then be able to peel them without difficulty. Seed them and dice the flesh. Pepper.
  2. Pit the olives and roughly chop them.
  3. Cook the pasta in boiling water until ‘al dente’ and then drain.
  4. Add the olive oil, tomatoes and olives.
  5. When cooked, add salt.
  6. Garnish with Basil and serve hot, cold or warm.

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