Tantalise your tastebuds with the quality of European PDO and PGI agri-food products.
Taste, well-being and creativity for your table.
Wash the courgettes and remove the ends; blanch them in salted water for 5 minutes. Drain them and let them cool. Then cut them in half lengthways and gently scoop out the flesh. Boil the rice in salted water, drain and transfer to a bowl.
Wash the courgettes and remove the ends; blanch them in salted water for 5 minutes. Drain them and let them cool. Then cut them in half lengthways and gently scoop out the flesh. Boil the rice in salted water, drain and transfer to a bowl.
Cut chicken breast into even slices. If they seem too thick, you can flatten them with a meat tenderizer. Salt and pepper them and place the cooked ham and thinly sliced Asiago PDO Fresh between each slice.
In a saucepan, bring the vegetable stock to the boil and keep it hot over a low heat. In a large frying pan, heat the olive oil and add the chopped onion. Fry the onion over medium heat until transparent.
Start by preparing the dough. Place the flour in a heap on the pastry board, add the eggs in the centre, the salt and the Amarone della Valpolicella DOCG. Start mixing the ingredients with your hands until you obtain a homogeneous dough.
Boil the rice in plenty of salted water, drain it al dente (14-15 minutes cooking time is enough) and then stir it in the saucepan with butter and saffron until it is firm and well blended.
