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INPETTO – RECIPES

 

Bruschetta

The INPETTO Bruschetta mixture is stirred in 3 parts with 1 part of water, briefly softened and mixed with a further portion of INPETTO Olio di Oliva.

The result tastes wonderful on white bread or crostini (with INPETTO olive oil and roasted white bread in the pan).


Bruschetta, however, is also an excellent base for all pasta pastries. The consistency must be kept slightly more liquid (ie, 3 parts of bruschetta, 3 parts of water and 3 parts of olive oil) in a frying pan and the al dente cooked pasta Fry the pan with little cooking water, spread on the plate and sprinkle with some freshly grated Parmigiano.Good appetite!

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Spaghetti

PASTA DI SEMOLA DI GRANO DUROSPAGHETTI ALLA MEDITERRANEA

2 tbsp. Inpetto Extra virgin olive oil
2 cloves of garlic
500 g peeled, cut tomatoes
100 g of stoned green olives
1 chili pepper
2 teaspoon oregano

500 g Inpetto SpaghettiTurn the garlic in the pan, add the tomatoes and boil for 8 minutes. Add the olives, chili peppers and oregano. Salt. Cook for 5 min. Cook the spaghetti in salt water, drain and add to the ingredients in the pan so they can taste. Serve with freshly grated Parmesan cheese

Tip: 100 grams of pasta – 1 liter of water – 10 grams of salt

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Linguine

PASTA DI SEMOLA DI GRANO DURO

LINGUINE DI APULIA
2 cloves of garlic
3 tablespoons of olive oil, extra virgins
80 g capers
100 g of stoned black olives
Pepper to taste
1 tablespoon chopped parsley
2 teaspoon anchovy paste
500 g Inpetto Linguine
1/2 glass of noodle cooking water


Garlic in a frying pan with olive oil. Add capers, add pepper and parsley. Cook for 5-6 minutes. Add anchovy paste and mix quickly. Cook the pasta and drain. Add the remaining ingredients to the pan and add 1/2 glass of noodle cooking water. Stir in low heat and serve.

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Vermicelli

PASTA DI SEMOLADI GRANO DURO

VERMICELLI ALLE VERDURE
1.5 dl of olive oil, extra virgins
2 red tomatoes, diced
1 small green peppers, diced
1 small yellow peppers, diced
1 teaspoon oregano
10 basil leaves, cut into small pieces
Salt and pepper in sufficient quantity
500 g Inpetto Vermicelli
100 g of grated paremesan


Put oil in a saucepan and heat. Tomatoes, peppers, oregano, basil, salt and pepper. Cook pasta. Pour into the pot, mix well. Add Parmesan. Serve.
Tip: 100 grams of pasta – 1 liter of water – 10 grams of salt.

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Tagliatelle

TAGLIATELLE FUNGHI PORCINI DI CASTELO DEL MONTE

250 g of Inpetto Tagliatelle funghi porcini
0.7 dl extra virgin olive oil
2 cloves of garlic
800 g peeled tomatoes
1/2 teaspoon sugar
salt and pepper
1 teaspoon chopped parsley
60 g grated Parmesan


Garlic the garlic in olive oil, add the tomatoes, sugar, salt and pepper. Cook for 15 minutes. Add the parsley. Cook the tagliatelle in salt water, drain. Add the sauce to the tagliatelle. Sprinkle with Parmesan and serve immediately.

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Tagliatelle

TAGLIATELLE CON ASPARAGI

250 g Inpetto Tagliatelle agli asparagi
200 g asparagus tips
1 small onion
50 g of butter
5 teaspoons extra virgin olive oil
1/2 glass of dry white wine
60 g of mozzarella
60 g grated Parmesan cheese
salt and pepper


Wash the asparagus tips. In a pan add to the butter and brown. Add olive oil. Cut the onion and add. Season with salt and pepper and sprinkle with white wine. Let it boil. Drain the tagliatelle in salt water and add to the pan with the diced mozzarella. Sprinkle with Parmesan and serve immediately.

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