Facebook Twitter Linkedin Pinterest Instagram
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.

Related Recipes

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.

Related Recipes

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

Related Recipes

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.

Related Recipes

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

Related Recipes

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.

Related Recipes

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.

Related Recipes

In Panzani, Recipesby

Parmesan and Rocket Fusilli

Parmesan and Rocket Fusilli

Parmesan and Rocket Fusilli

Ingredients

400g of Panzani Fusilli Tricolore
50g of butter
2 tablespoons flour
400ml low-fat milk
100g grated parmesan
4 garlic cloves
2 handfuls of rocket
Salt
Pepper

Make With

Preparation

  1. Cook pasta according to instructions on package.
  2. Melt butter in a saucepan, add minced garlic and sauté briefly. Add flour to make a roux. Add milk and stir together well. Season the sauce with salt and pepper and allow to cook.
  3. Add the cooked pasta to the sauce and toss it together with the rocket.
  4. Garnish each portion with Parmesan shavings.

Related Recipes

In Panzani, Recipesby

Baked Potato Bolognese

Baked Potato Bolognese

Baked Potato Bolognese

Ingredients

600g of potatoes
40g of butter
1 jar of Panzani Bolognese sauce
Salt and freshly ground pepper

Make With

Preparation

  1. Peel the potatoes, cut them into thin slices using a mandolin and cook for 5 minutes in salted boiling water. Drain the potatoes, dry them and put them in a bowl.
  2. Pour the melted butter, salt, and pepper in and mix gently.
  3. Put half of the slices of potato in a baking dish, pour the Bolognese sauce on top, and cover with the remaining potato strips, arranging them in a rosette shape.
  4. Bake for 35 minutes on 200 ° C.
  5. Serve up with a green salad.

Related Recipes

In Maille, Panzani, Recipesby

Couscous Pilaf

Couscous Pilaf

Couscous Pilaf

Ingredients

– ¾ cup Panzani couscous
– 1 tbsp. sunflower oil or other vegetable oil
– 2 zucchini, cubed
– 2 ripe tomatoes, peeled, seeded and diced
– 8 dried apricots, chopped
– ¼ cup toasted slivered almonds
– 4 green onions, trimmed and sliced diagonally – 1 tbsp. fresh mint, finely chopped
– 2 tbsp. Maille Original Dijon mustard

Make With

Preparation

  1. Pour couscous into a large bowl. Add boiling water until just covered. Let sit for 10 minutes, then fluff with fork.
  2. Meanwhile, heat oil and flash fry zucchini just long enough to sear the edges.
  3. Add sautéed zucchini, and all remaining ingredients into the bowl of couscous and toss lightly. Serve immediately.
To serve
Combine zucchini with remaining ingredients in large serving bowl; toss lightly. Serve immediately.

Related Recipes

In Maille, Panzani, Recipesby

Mac & Cheese

Mac & Cheese

Maille Mac & Cheese

Ingredients

5 Tbsp. margarine, divided
3 Tbsp. all-purpose flour
1/4 cup finely chopped shallot
3 cups 1% milk
2 Tbsp. Maille® Dijon Originale Traditional Dijon Mustard
1 Tbsp. Maille® Old Style Mustard
12 ounces cheddar cheese, shredded
8 ounces Panzani Chifferini pasta, cooked and drained
1 cup panko bread crumbs
2 Tbsp. chopped fresh parsley

Make With

Preparation

  1. Preheat oven to 350°.
  2. Melt 3 Tbsp. margarine in medium saucepan over medium-high heat and stir in flour and shallot and cook, stirring constantly, until just starting to turn golden, about 4 minutes. Stir in milk, 1 cup at a time and Maille® Dijon Originale Traditional Dijon Mustard and Maille® Old Style Mustard . Reduce heat to medium and simmer, stirring occasionally, until thickened, about 10 minutes. Add cheese and stir until melted. Combine elbow macaroni with cheese sauce in 13 x 9 -in. baking dish.
  3. Melt remaining 2 Tbsp. margarine in small skillet over medium-high heat, then stir in bread crumbs. Spread evenly over macaroni. Bake until dish is bubbling and bread crumbs are golden brown, about 30 minutes. Sprinkle with parsley.

Related Recipes

In Panzani, Recipesby

Bolognese pasties

Bolognese pasties

Savory bolognese pasties with chopped vegetables

Ingredients

1 large carrot
1 courgette
1 onion
½ red pepper
1 jar of Panzani Bolognese sauce
3 all-butter shortcrust pastry doughs (25 pasties)
1 egg yolk

Make With

Preparation

  1. Peel the carrot, courgette and onion. Wash the pepper. Cut the vegetables into small cubes and sauté for a few minutes in olive oil.
  2. Add the classic Panzani bolognese sauce. Season with salt and pepper. Let it simmer for a few minutes while stirring regularly. Allow the filling to cool completely.
  3. Preheat the oven to 180°C. Cut out pastry discs. Garnish half of the discs with the mixture. Moisten the edges of the discs with water and reseal the discs. Press all around the edges to seal the pasty.
  4. Brush with egg yolk. Bake for about 30 minutes.
  5. For a vegetarian dish, the Bolognese sauce can be replaced with another, meatless Panzani sauce!

Related Recipes

lifco dark logo
Facebook Twitter Linkedin Pinterest Instagram

Newsletter

Join our newsletter and stay updated on all our promotions and offers

Copyright 2022 LIFCO TRADING. All rights reserved.