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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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In Panzani, Recipesby

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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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 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

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 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, 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 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.

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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.

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