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Ingredients: 600 g beans, salt. Sauce: 60 g butter, 1 big spoon flour, salt paprika, stock cube broth, 2 teaspoons pickled capers, 1 egg yoke, lemon juice, 1 teaspoon sugar.
Method: Boil beans in water for 40 mins. on a moderate heat. When cooked drain the place in a salad-bowl to cool.
Prepare the dressing: melt the butter, in a pan, add flour and mixing all the time with a wooden spoon add a pinch of paprika and 4 big spoons of broth. Add the chopped capers, egg yoke, lemon juice and finally the sugar. Boil the sauce slowly for any, turn off the gas, pour the sauce over the beans and serve.


Ingredients: 1 kg beans, 16 big spoons oil, 4 pickled capers, 16 fresh basil leaves, 20 g sea salt.
Method: Boil the beans in salt water for 20 mins. Drain then place in salad-bowl, and dress with oil, capers and chopped fresh basil.


Ingredients: 1kg beans, 4-5 carrots, salt, oil, pepper, balsamic vinegar.
Method: Boil the beans and carrots separately in salt water. Drain the vegetables, mix together and dress with oil, pepper and balsamic vinegar.


Time: 100 minutes.
Ingredients: 1 pkt of frozen pastry (450 g), 500 g frozen beans, 150 g cheese, 12 stoned black olives, 2 eggs, 100 g milk, salt, pepper.
Method: Boil the frozen beans in salt water for 8-10 minutes after boiling point. Roll out the pastry (which has previously been defrosted at room temperature) into 2 discs, one slightly bigger than the other. Line and border the pie dish with the larger disc. Place the drained cut beans on top of the pastry and pepper then add chopped black stoned dives and the finely chopped cheese. Beat the eggs with the milk (or if preferred the same amount of cream), flavour with salt, and grounded pepper, pour this mixture over the other ingredients in the pie dish and cover with the second pastry disc. Seal the borders well using damp fingers; using a knife make a small cut in the centre to let steam cult. Place in a hot oven 180 c° for 35-40 mins. Take out of the oven, put the pie on a serving plate and serve hot.


Time: 4 hours.
Ingredients (for 6 people): 1 kg of veal, 250 g of minced veal pulp, 100 g peas, 100 g green beans, 100 g carrots, 1 garlic clove, chopped parsley, 1 teaspoon pine-seed, 150 g soft bread, 100 grated cheese, 4 eggs, 3 litres of broth, 1/2glass milk, 50g butter, salt and pepper.
Method: Soak bread in milk. Cut carrots and beans into pieces and boil for a few minutes with the peas in salt water. Brown the mince meat in butter , transfer to a disc and mix with the vegetables, chopped garlic, parsley, pine-seeds, eggs, cheese and squashed bread. Mix together and add salt and pepper. Fill the veal pocket to 2/3, sew together and place in a casserole with the warm broth and simmer for an hour without lid. Now and then prick the veal to make sure it doesn't burst. Cover and cook for another 2 hours. Place wrapped in aluminium foil between 2 chopping boards, put something heavy on top, cook, slice and serve.



Time: 35 minutes.
Ingredients (for 4 people): 300 g beans, 2 potatoes, 2 garlic cloves, 2 teaspoon mixed herbs, 4 teaspoon oil and salt.
Method: Boil the beans in salt water for 8 mins, meanwhile peel wash and cube the potatoes then boil for 10 mins. Peel and chop the garlic and brown in oil with the mixed herbs, add the beans together with the potatoes for 5 mins, stirring all the time.
Serve while hot.



Ingredients (for 4 people): 360 g spaghetti, 350 g beans, 1 tomato, ½ an onion, a piece of celery, oil and salt.
Method: Wash the beans and place in a casserole with the chopped onion, celery, diced tomato, a sprinkle of oil and cover with water. Boil until the beans are tender (15-20 mins), meanwhile cook the pasta in boiling water, drain, mix in the sauce and serve hot.




Ingredients (for 4 people): a few cabbage leaves, 100 g soaked dry beans, 500 soaked dried peas, 1 slice of pumpkin, 4 potatoes, celery, 1 carrot, 1 small onion, 100 g green beans, 2 courgettes, 1 bunch of fresh herbs, 4 tomatoes, oil, salt, basil and parmesan cheese.
Method: Place the cabbage leaves, the beans, peas, potatoes, pumpkin, celery, carrot, onion, green beans, courgettes, fresh herbs, tomatoes, oil and water in a pan; all the vegetables must be washed and cut into pieces, leave to cook for about 2 hours, then salt add the basil and the potatoes. At the end of the cooking time mash a few of the potatoes to make the soup thicker.

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