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In Panzani, Recipesby

Tomato mozzarella and basil kebabs

Tomato mozzarella and basil kebabs

The perfect appetizer for the Festive Season

Tomato mozzarella and basil kebabs

Ingredients

30g Panzani Mini Farfalle
20 mozzarella balls
20 cherry tomatoes
20 basil leaves

Make With

Preparation

  1. Cook pasta in boiling water until “al dente”.
  2. Drain the mozzarella balls. Wash and remove the leaves from the basil.
  3. Assemble the kebabs by alternating cherry tomato, mozzarella balls, basil leaves and Mini Farfalle.

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Pesto Puff Biscuits

Pesto Puff Biscuits

Small palmiers biscuits with Panzani Pesto

Ingredients

300g of puff pastry (preferably all-butter)
4 tablespoons of Panzani Pesto

Make With

Preparation

  1. Roll the dough out into a square about 30 cm on each side, then spread the Pesto on it. Fold the dough over twice in 5 cm increments, until you get to the middle of the square.
  2. Repeat the operation on the other side, and fold the dough in on itself, like a book. Wrap it in cling film and put it in the freezer 30 minutes.
  3. Preheat the oven to 200ºC (therm. 6-7). Remove the roll of dough from freezer, then chop it into slices 1 cm thick and lay out on a cooking sheet. Cook for 15 minutes. While it’s cooking, the dough will unfold into a palm-tree shape.

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Lasagne with chicken and mushrooms

Lasagne with chicken and mushrooms

Chicken Lasagna!

Ingredients

400g Panzani Lasagne
200g of chicken
100g sliced mushrooms
500ml cream
60ml milk
25g of butter
2 garlic cloves
1 tsp nutmeg
Salt and pepper

Make With

Preparation

  1. oach the chicken breasts, let them cool, set aside and dice.
  2. Clean, chop, and sauté the button mushrooms and set aside.
  3. Make the bechamel sauce.
  4. Mix it all together.
  5. Spread a first layer of bechamel into the bottom of a dish, add the sheets of Lasagne into the middle, and top with another layer of bechamel.
  6. Sprinkle with parmesan.
  7. Bake about 30 minutes at 170 ° C (Th 5-6) and enjoy.
Suggestions

Serves 4 people

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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 Panzani, Recipesby

Fusilli with Lamb and Bell Peppers

Fusilli with Lamb and Bell Peppers

Fusilli with lamb and bell peppers

Ingredients

400g of Panzani Fusilli
390g of Panzani Tomato Sauce Aromatic Herbs
300g lamb
2 red bell peppers
1 onion
2 garlic cloves
80g grated parmesan

Make With

Preparation

  1. Fry the diced lamb with the chopped garlic and a little olive oil in a skillet.
  2. Then stir in the Tomato Sauce Aromatic Herbs and allow to reduce for about 5 minutes.
  3. Cook the peppers on the side with the chopped onion, and add them to the contents of the skillet.
  4. Cook the pasta in salted boiling water for the amount of time indicated on the packaging.
  5. Drain the pasta and add the sauce, stir it in and serve with grated Parmesan.

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Chicken Mozza Courgette Pizza

Chicken Mozza Courgette Pizza

Pizza

Ingredients

1 carton of Panzani Pizza Sauce
200g of ready-to-unroll pizza dough
8 cherry tomatoes
50g of thin courgette strips
150g of diced chicken
80g of mozzarella
8 basil leaves

Make With

Preparation

  1. Roll the pizza dough out onto a pie plate or baking sheet.
  2. Pour the Pizza Sauce on top and spread it out over the entire surface of the dough.
  3. Lay the courgette strips, diced chicken, chopped mozzarella bits, and cherry tomatoes on top and put it all in the oven for 15 minutes on 230ºC.
  4. Take the pizza out of the oven and scatter basil leaves on top. Serve immediately.

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Baked rice Bolognese

Baked rice Bolognese

Baked rice Bolognese

Ingredients

350g of Golden Sail Long Grain rice
1 jar of Panzani Bolognese sauce
1 onion
1 box of bacon bits
120g grated emmental
2 sprigs of flat-leaf parsley

Make With

Preparation

  1. Preheat the oven to 220 ° C.
  2. Sauté the minced onion and bacon bits in a skillet.
  3. Cook the rice 10 minutes in salted boiling water.
  4. Drain the rice and mix it in with two-thirds of the Bolognese sauce.
  5. Divide into four ramekins. Add in the rest of the Bolognese sauce. Sprinkle with grated cheese.
  6. Bake 15 minutes at 220 ° C in order to brown slightly, top with a few flat parsley leaves, and serve immediately.

Suggestions:

Serves 5

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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-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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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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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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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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