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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 Golden Sail, Panzani, Recipesby

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 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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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.

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In Panzani, Recipesby

Tomatoes and Mozzarella Lasagna

Tomatoes and Mozzarella Lasagna

Vegetarian lasagne

Ingredients

250 g of Panzani Lasagne
200 g jar of Panzani Basilico sauce
2 red peppers
2 small eggplants
1 courgette
1 onion
1 packet mozzarella
2 cloves of garlic
Béchamel sauce
Salt, pepper

Make With

Preparation

  1. Wash all the vegetables and dice them into small pieces.
  2. Fry the onion in a pan with olive oil, then the garlic and the other vegetables.
  3. Add salt, pepper and the Basilico sauce.
  4. Cover and allow it to cook for about 30 minutes. Meanwhile, prepare a béchamel sauce.
  5. In a baking dish, alternate a layer of lasagne, a layer of vegetables, another layer of the pasta and then a layer of the béchamel sauce.
  6. Repeat until all the ingredients have been used.
  7. Cover with a final thin layer of the béchamel sauce and a generous layer of mozzarella sliced into pieces.
  8. Bake in the oven for 30 minutes at 200°.

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In Panzani, Recipesby

Spaghetti with Bolognese Sauce

Spaghetti with Bolognese Sauce

Spaghetti with our Extra Bolognese!

Ingredients

500 g of Panzani Spaghetti n°5
400 g jar of Panzani Bolognese Sauce
400 g of minced beef
2 onions
1 clove of garlic
Fresh parsley and rosemary
Salt, pepper

Make With

Preparation

  1. Cook the Spaghetti in salted boiling water for 9 minutes.
  2. Meanwhile, cook the minced meat in a pan and add the crushed clove of garlic and chopped parsley.
  3. Next, add 400 g of Bolognese Sauce and allow it to simmer for a few minutes, stirring occasionally.
  4. At the end of cooking, add a few sprigs of rosemary. Add salt and pepper.
  5. Mix the sauce and pasta in a large dish and serve hot.

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Fusilli Salad with Pesto

Fusilli Salad with Pesto

A delicious salad in the colours of Italy

Ingredients

400g of Panzani fusilli
16 cherry tomatoes
16 mozzarella balls
5 tablespoons of Panzani Pesto
40g of pine nuts
A few basil leaves

Make With

Preparation

  1. Cook the fusilli according to the directions on the packet. Leave to cool.
  2. Wash the cherry tomatoes and cut them in two. Drain the mozzarella balls. Toast the pine nuts for a few minutes in a non-stick pan.
  3. Mix the fusilli with the pesto and the toasted pine nuts. Add the cherry tomatoes and the mozzarella balls. Season with salt and pepper. Decorate with basil leaves.

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Four Cheese Penne

Four Cheese Penne

Delicious Penne with cheese!

Ingredients

400g of Panzani Penne express
1 jar of Panzani 4 cheese sauce
Some grated Parmesan
30g of butter
Nutmeg
Salt, pepper
4 tablespoons of Mechelany pomegranate molasses
Some fresh pomegranate seeds and chopped parsley to garnish

Make With

Preparation

  1. In a frying pan, heat the Panzani 4 cheese sauce.
  2. At the same time, cook the pasta according to the time indicated on the packet in a large amount of salted water. Drain it.
  3. Add the pasta to the mixture and carefully mix. Sprinkle on Parmesan and grated nutmeg. Season with salt and pepper.

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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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