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In Al Wazir, Panzani, Recipesby

Chifferini with Tomato Sauce & Mushrooms

Chifferini with Tomato Sauce & Mushrooms

Chifferini Basilico

Ingredients

140g of mushrooms
200g of bacon bits
1 jar of Panzani Basilico sauce
1 onion
400g of Panzani Chifferini
Alwazir Olive Oil
Thyme

Make With

Preparation

  1. Grill the bacon bits in a small non-stick pan. After a couple minutes, add the minced onion and then the thinly sliced onions.
  2. Add the tomato sauce, thyme and a dash of olive oil. Salt and pepper. Allow to simmer for a few minutes.
  3. Cook the Chifferini according to the instructions on the packaging. Serve the macaroni hot along with the bacon bit and mushroom sauce.

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In Al Wazir, Panzani, Recipesby

Pasta shells tabbouleh

Pasta shells tabbouleh

Pasta tabbouleh!!

Ingredients

40g of parsley, chopped
500g of Panzani Conchiglie Rigate, cooked
300g of Tomatoes, diced brunoise
10g of Mint, chopped
10g Spring onions
3 tablespoons of Panzani Tomato Sauce Aromatic Herbs
5g Salt
1g Allspice powder
Lemon juice of one lemon
60g Al Wazir Olive oil
Red cherry Tomatoes, sliced in half
Romaine lettuce

Make With

Preparation

  1. Combine all the ingredients together.
  2. Add the salt, allspice powder, olive oil , lemon juice and Panzani Tomato Sauce Aromatic Herbs.
  3. Mix and serve in a bowl.
  4. Garnish with cherry tomatoes and romaine lettuce.
  5. Serve.

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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 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 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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In Al Wazir, Maille, Recipesby

Honey Mustard Grilled Chicken

Honey Mustard Grilled Chicken

Honey Mustard Grilled Chicken

Ingredients

– 2 Tbsp. Maille® Honey Dijon Mustard
– 1 Tbsp. Alwazir olive oil
– 1 lb. boneless, skinless chicken breasts

Make With

Preparation

  1. Combine Maille® Honey Dijon Mustard with olive oil; toss with chicken. Grill chicken until cooked through. turning once, about 10 minutes.

Also terrific with Maille® Old-Style or Originale Dijon Mustard.

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In Al Wazir, Maille, Recipesby

Honey & Balsamic Marinade

Honey & Balsamic Marinade

Great Marinade for Chicken, Beef or Fish

Ingredients

1 small onion
1 garlic clove
7 tbsp of Alwazir Extra Virgin Olive Oil
4 tsp Maille Mustard with Honey
2 tsp Maille Balsamic Vinegar
Salt and pepper

Make With

Preparation

  1. Remove the onion and garlic skins. Remove the garlic germ and roughly chop the onion.
  2. Blend the onion and garlic in a food processor, then add the rest of the ingredients to obtain a smoother texture.
  3. Marinate chicken breasts for at least one hour in the refrigerator.
  4. You can use the same marinade during cooking to baste fish.
Suggestions:

You can use this marinade to flavour beef brochettes, chicken thighs, ribs, tuna or swordfish steak.
Delicious when grilled on barbecue!

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In Al Wazir, Al-Rabih, Recipesby

Hummus

Hummus

Hummus with Tahini

Ingredients

2 cups canned chickpeas, drained
1 1/2 teaspoons salt
1/3 cup Al Rabih tahini (sesame paste)
1/3 cup Al Wazir olive oil
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons cold water

Make With

Preparation

  1. Put the chickpeas in the food processor.
  2. Turn on the food processor.
  3. Process until it’s minced.
  4. Add the rest of the ingredients to the food processor and process until the hummus is pureed and creamy.
  5. Taste, for seasoning, and serve chilled or at room temperature.

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In Al Wazir, Recipesby

Tabbouleh

Tabbouleh

Tabbouleh with olive oil...Everybody's favorite salad

Ingredients

4 bunches of Italian Parsley chopped finely
1 bunch of fresh green mint chopped finely
5 medium sized tomatoes chopped
1 small white onion chopped finely
1/4 cup of fine Burghul (fine cracked wheat #1)
1/3 to 1/2 cup of Al Wazir olive oil
1/2 cup of freshly squeezed lemon juice
1/2 to 2/3 teaspoon of salt
1/3 teaspoon of Lebanese 7-Spices*

Make With

Preparation

  1. Wash all vegetables and let dry, especially the parsley and mint.
  2. Cut stems off parsley then chop finely. Spread chopped parsley on paper towels and let rest for a few mins in order to get rid of the moisture. Parsley needs to be dry of moisture before adding it to the mixing bowl.
  3. Cut stems off mint, and finely chop the leaves. Lay them on a paper towel and let dry.
  4. Finely chop onions and mix with 7-spices.
  5. Chop tomatoes into very small cubes then place in strainer to rid them of the juice.
  6. Rinse the Burghul then place in strainer to rid them of the water.
  7. Put all the ingredients in a bowl.
  8. Add the lemon juice, the olive oil and salt all over the ingredients. Mix lightly and avoid over-mixing so it doesn’t turn soggy.

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In Al Wazir, Panzani, Recipesby

Cannelloni with Spinach and Ricotta

Cannelloni with Spinach and Ricotta

Vegetarian Cannelloni with an original sauce!

Ingredients

300 g of Panzani Cannelloni
1 jar of Panzani Originale sauce 400g
1 kg spinach
1 large onion
2 cloves of garlic
2 eggs
150 g mozzarella
Ricotta
2 tbsp Alwazir Olive Oil
1 pinch of ground nutmeg

Make With

Preparation

  1. Brown the finely chopped onion and the crushed cloves of garlic in the olive oil.
  2. Add the spinach and brown it until it is cooked.
  3. In a bowl mix the spinach with the ricotta, the eggs and the nutmeg. Season to taste.
  4. Fill the Cannelloni with the spinach stuffing.
  5. Preheat the oven to 180°C (gas mark 6). Butter a gratin dish and spread a third of the Originale sauce in it.
  6. Carefully place the stuffed cannellonis and cover with the rest of the Originale sauce.
  7. Sprinkle with mozzarella and put in the oven for 35 min.

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In Al Wazir, Panzani, Recipesby

Linguine with Basil Pesto, Courgette and Cherry Tomatoes

Linguine with Basil Pesto, Courgette and Cherry Tomatoes

Linguine Italian style!

Ingredients

400 g linguine
1 courgette
250 g cherry tomatoes
bunch of basil
5 cloves garlic
200 g Parmesan
50 g pine nuts
3 dl Alwazir olive oil
salt and pepper

Make With

Preparation

  1. Cook pasta according to directions on package.
  2. Using a blender or mortar, prepare pesto with basil, 2 cloves garlic, pine nuts and Parmesan. Sauté diced courgette in a pan with olive oil; slice remaining garlic and add.
  3. Add cherry tomatoes to the sautéed garlic and courgette; pour in a little pasta water and season with salt and pepper.
  4. Add cooked pasta to this mixture and heat thoroughly.
  5. Remove from heat and stir in pesto (the pesto retains a rich green colour if it is not heated).
  6. Serve with grated Parmesan.

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