Description
INGREDIENTS: Dehydrated courgette, peppers, carrots, onion and parsley
May contain traces of celery
NET WEIGHT: 20g portion for 4-5 people.
STORAGE: Store in a cool, dry place, far away from heat sources.
After use, reseal the packaging well. Do not leave exposed to air.
Produced in Italy with 100% Italian materials.
This is a CLEAN and GENUINE product, free from preservatives and artificial colours.
Gluten Free, ideal for the kitchens of coeliacs, vegans, raw diets etc.
WHAT IS IT?: Made from dried plants and vegetables; courgette, peppers, carrots, onion, parsley. A mix of great, delicious, fresh vegetables, as though just picked. READY TO USE.
HOW TO USE IT: Empty the contents of the packet onto rice, barley or spelt. Continue to cook whilst adding vegetable broth (prepared with water and DadOK 100% VEGETALE ) until it is cooked. To use with pasta, couscous, chickpea frittatas, or quick preparations, pour the contents of the packet into hot water and use according to your preferred recipe as with fresh vegetables.
Why choose PRIMI PITATI ORTOLANA ?: The Preparati per PRIMI PIATTI line uses exclusively vegetables that we have grown and produced, controlled and monitored by our experts who guarantee a CLEAN product, that are therefore cultivated according to the standards of biologico-SANO (organic-clean). All of our vegetables are harvested during the ideal period of maturation and are dehydrated quickly after; this way, all of the organoleptic properties of the fresh produce are kept unchanged, which become concentrated and are then released during cooking. They offer the possibility to enjoy seasonal vegetables all year round with the same taste, colour, aroma and properties of those freshly picked.
RECIPE RECOMMENDED BY : Pizza / Polenta from the vegetable garden
For: 2 or more people / preparation time: 20 mins / cooking time: 30 mins / difficulty: 2
INGREDIENTS:
– 250 grams of instant-cooking polenta flour
– 1 litre of water
– Salt
– Tomato passata
– 1 packet of Preparati per Primi Piatti ORTOLANA
– Extra virgin olive oil
– Oregano
Preparations: Revive the contents of the packet of Preparati perPrimi Piatti in a cup with warm water for 10-15 minutes. Bring the litre of water to the boil, season and then sprinkle in the polenta flour and mix with a whisk in such a way as to avoid the formation of lumps. (you may also put a bit of oil in the water in order to make the polenta softer). Stir on a medium heat until the polenta is nice and creamy. Whilst it is still hot, pour the polenta into a baking tray that has already been lined with baking parchment. With the help of a spatula, smooth out the surface in order to make the base of our pizza. Allow to cool. In a pan, heat a drizzle of olive oil and then add the dried vegetables along with the water that they have not absorbed. Allow to cook, seasoning and also occasionally softening with a bit of water or white wine. Retrieve the baking tray with the polenta and distribute the passata with big spoon. Scatter the mixed vegetables over the top and sprinkle on some oregano. Cook in the oven, preheated to 180°, for 10-15 minutes until the polenta base has a hard crust. Serve whole with a drizzle of olive oil.
