INGREDIENTS: Dehydrated Celery, carrot, onion
NET WEIGHT: 20g portion
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.
Gluten Free, also ideal for the kitchens of vegans, raw diets etc.This is a CLEAN and GENUINE product, free from preservatives and artificial colours.
WHAT IS IT? Made from dehydrated vegetables: onion, celery and carrot, the ideal ingredients for a delicious sauté suitable for all types of dishes such as soups and plant-based ragù. Lends a special taste to your recipe because it is a concentration of vitamins and flavours. Therefore, there’s room for the imagination! READY TO USE.
HOW TO USE IT: Revive the contents of the package in hot water. Remove from the water and add to a pan, seasoning with the aromatic oil-based rosemary condiment . Continue by adding the other ingredients according to your recipe.
WHY CHOOSE BASI PER CUCINARE SAUTÉED : The BASI per CUCINARE 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 : ‘Meat’balls in sauce
For: 4 or more people / preparation time: 10 mins / cooking time: 25 mins / difficulty: 2
– 2 large boiled potatoes
– 1 tablespoon of Base per Cucinare
– Tomato passata as needed
– ½ glass of white wine
– 2 carrots
– 4 courgettes
– 100grams of boiled red lentils
– 1 onion
– 2 cloves of garlic
– Extra virgin olive oil
– Salt and pepper
Preparation: Finely chop together all of the vegetables and empty the resulting mixture into a bowl. If the result is too soft, add some breadcrumbs in order to get it to stick together better. Add salt and pepper to taste and form the balls, which should not be too big. In a saucepan, combine the spoonful of seasoning with half a glass of white wine and put on a medium heat (This way, the celery, carrot and onion will absorb the liquid and then cook exactly like the fresh product). Once all of the wine has evaporated, add 3 spoonfuls of oil and continue to sautée. Once the onion is browned, add the tomato passata and cook on a slow flame until reduced. Add the balls and continue to cook for 20/25 minutes, turning the meatballs just once when half-cooked.