Magnifico Recipes

SERVE 2

• 1 cup (200 grams) of Tenuta Margherita Venere Rice
• Redoro Extra Virgin Olive Oil
• About 10 leaves of Radicchio(any kind)
• 3.5 oz Cream Cheese
• Sea Salt

DIRECTIONS

1. Pour water and rice into a pot (the water must exceed rice by at least 3 fingers). Add a little bit of salt, and bring to a boil. Cook covered for about 45 minutes.
2. In the mean time cut the radicchio in small stripes and let it cook with the extra virgin olive oil in a pan for about 3 minutes.
3. Add the cream cheese and cook until melted.
4. When the rice is ready mix toghether!

SERVE 2

• 1 cup (200 grams) of Tenuta Margherita Venere Rice
• 2 tablespoons of Redoro Extra Virgin Olive Oil
• 1 big leek
• 10 small cute pieces of guanciale
• Sea Salt

DIRECTIONS

1. Pour water and rice into a pot (the water must exceed rice by at least 3 fingers). Add a little bit of salt, and bring to a boil. Cook covered for about 45 minutes.
2. In the mean time cook let the leek cook in salted hot water for about 15 minutes then it to a blender along with 2 tablespoons extra virgin olive oil.
3. Blend for no more than 2-3 minutes, until a fairly thick, smooth purée has been achieved.
4. In a pan, cook the small guanciale pieces let them cook until crunchy.
5. Place the leek purée in the dishes and top it with the rice and guanciale!

SERVE 2

• 1 cup (200 grams) of Tenuta Margherita Ermes Rice
• Agricola Piano Extra Virgin Olive Oil
• 5 zucchini
• 1 onion
• Sea Salt

DIRECTIONS

1. Pour water and rice into a pot (the water must exceed rice by at least 3 fingers). Add a little bit of salt, and bring to a boil. Cook covered for about 35 minutes.
2. In the mean time cut 4 zucchini(leave 1 for later) and the onion in big pieces and let them cook in hot water for about 20minutes with a pinch of sea salt.
3. When they soften enough add them in the blender along with 2 tablespoons extra virgin olive oil and a little bit of the water.
4. Blend for no more than 2-3 minutes, until a fairly thick, smooth purée has been achieved.
5. Cut the last zucchini in small cubes and brown them in a pan with 1tablespoon extra virgin olive oil and a sprinkle of salt.
6. When the rice is ready, mix it with the zucchini cream and top it with the fried zucchini cubes!

SERVE 2

• 1 cup (200 grams) of Tenuta Margherita Ermes Rice
• 2 tablespoons of Agricola Piano Extra Virgin Olive Oil
• 5,6 oz re-cooked small peas
• Fresh Burrata
• Sea Salt

DIRECTIONS

1. Pour water and rice into a pot (the water must exceed rice by at least 3 fingers). Add a little bit of salt, and bring to a boil. Cook covered for about 35 minutes.
2. In the mean time cook the pre-cooked peas for about 5 minutes with 2 tablespoons extra virgin olive oil then add the peas to a blender along with another bit of olive oil.
3. Blend for no more than 2-3 minutes, until a fairly thick, smooth purée has been achieved.
4. Place the purée in the dishes and top it with the rice and the fresh burrata!

SERVE 2

• 1 cup (200 grams) of Pasta Cuomo Smooth Paccheri
• 1 tablespoons of Redoro Extra Virgin Olive Oil
• 1/2 Agromonte Sicilian Pesto

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Paccheri pasta and cook according to the package directions.
2. Heat 1 tablespoons extra virgin olive oil in a large skillet over low-medium heat with the Agromonte Sicilian Pesto for about 5minutes.
3. Add the cooked pasta, stir and serve!

SERVE 2

• 1 cup (200 grams) of E'Viva Smooth Paccheri
• 3 tablespoons of Redoro Extra Virgin Olive Oil
• 1 clove garlic
• 20 small Cherry Tomatoes
• 1 Burrata
• Lots of Basil
• Sea salt

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Paccheri pasta and cook according to the package directions.
2. Heat 3 tablespoons extra virgin olive oil in a large skillet over low-medium heat with the garlic.
3. Cut about 10 of the tomatoes in half, the rest leave them whole and put them all together in the pan. Cook covered for about 20minutes with a pinch of sea salt, until the tomatoes becomes soft.
4. In the meantime cook the Paccheri al dente, drain them and fill them with the fresh burrata (the inside part of the burrata, which is creamier).
5. Top the Paccheri with the tomatoes and lost of fresh basil!

SERVE 2

• 1 cup (200 grams) of E'Viva Smooth Paccheri
• 3 tablespoons of Redoro Extra Virgin Olive Oil
• 1 clove garlic
• 10 oz Pumpkin
• 1 Italian Sausage
• Fresh Rosemary
• Sea salt & fresh grounded pepper

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Paccheri pasta and cook according to the package directions.
2. Heat 3 tablespoons extra virgin olive oil in a large skillet over low-medium heat with the garlic.
3. Cut the piece of pumpkin in smaller pieces and add them to the pan. Let it cook for about 20minutes covered, until the pumpkin becomes soft.
4. Put the pumpkin in a blender and blend it with some fresh rosemary, a pinch of salt and some fresh grounded pepper.
5. In the meantime, decompose the sausage and let it cook in the pan then add the pumpkin puree you just made. 
6. Last add the cooked pasta.
7. Stir everything together and serve, grinding pepper over the pasta.

SERVE 2

• 1 cup (200 grams) of Pasta Cuomo Penne Rigate
• 2 tablespoons of Agricola Piano Extra Virgin Olive Oil
• 4 oz. thinly sliced guanciale
• 1 cup of small peas
• Half glass of heavy cream
• Sea salt & fresh grounded pepper

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Penne pasta and cook according to the package directions.
2. Heat 2 tablespoons extra virgin olive oil in a large skillet over low-medium heat. Add the guanciale and let it brown then add the peas and cook for about 15minutes.
3. Add the cream and a pinch of sea salt. Wait for the cream to thicken the add the cooked pasta
4. Stir everything together and serve, grinding pepper over the pasta.

SERVE 2

• 1 cup (200 grams) of Pasta Cuomo Penne Rigate
• 4 oz. thinly sliced guanciale
• 2 tablespoons of Redoro Piano Extra Virgin Olive Oil
• Half a medium onion, chopped into tiny pieces
• Half bottle of Agromonte Organic Cherry Tomato sauce
• Sea salt

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Penne pasta and cook according to the package directions.
2. Heat 2 tablespoons extra virgin olive oil in a large skillet over low-medium heat. Add the onion and cook until golden, about 5 minutes.
3. Add the Agromonte sauce and a pinch of salt, let it cook covered for about 20 minutes.
4. In a separate pan cook the sliced guanciale until crunchy, then add it to the sauce.
5. When the sauce is ready, add the cooked pasta.
6. Stir everything together and serve.

SERVE 2

• 1 cup (200 grams) of Pasta Cuomo Penne Rigate
• 2 tablespoons of Agricola Piano Extra Virgin Olive Oil
• 1 clove garlic
• 2 zucchini, sliced into thin thick strips
• About 30 small sized shrimps
• Sea salt & fresh grounded pepper

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Penne pasta and cook according to the package directions.
2. Heat 2 tablespoons extra virgin olive oil in a large skillet over low-medium heat. Add the garlic and cook until golden, about 2 minutes.
3. Add the zucchini to the pan with a pinch of salt and let cook for about 15 minutes covered.
4. Add the shrimps with a half glass of white wine and let cook for about 8 more minutes.
5. Last add the pasta with 1/2 cup of cooking water.
6. Stir everything together and serve, grinding pepper over the pasta.

SERVE 3

• One box of Tenuta Margherita Ready to Cook Truffle Risotto
• Redoro Extra Virgin Olive Oil
• Butter
• Some parmesan cheese
• Salt

DIRECTIONS

1. In a pot, empty the content of the box and sauté the rice together with a table spoon of Redoro Extra Virgin Olive Oil for about 1 minute on moderate flame and stir.
2. Gradually pour 3 cups of hot water stirring, until water reduces and the risotto reaches the desired consistency (approx. 17 min).
3. When is almost ready add a knob of butter, parmesan cheese and salt.

SERVE 3

• One box of Tenuta Margherita Ready to Cook Saffron Risotto
• Redoro Extra Virgin Olive Oil
• Butter
• Some parmesan cheese
• Salt

DIRECTIONS

1. In a pot, empty the content of the box and sautée the rice together with a table spoon of Redoro Extra Virgin Olive Oil for about 1 minute on moderate flame and stir.
2. Gradually pour 3 cups of hot water stirring, until water reduces and the risotto reaches the desired consistency (approx. 17 min).
3. When is almost ready add a knob of butter, parmesan cheese and salt.