Heat a little extra virgin olive oil in a frying pan and add one teaspoon of “Garlic Paste”
and “Chilli Puree” per portion of spaghetti.
Boil spaghetti in plenty of salted water.
Drain the spaghetti and add to the garlic and chili pepper mixture, with the addition of a little of the cooking water.
Add diced fresh tomato and minced parsley.
Serve drizzled with extra virgin olive oil.

Wash the cherry tomatoes and dress them with 2 tbsp “Soffritto vegetable base”, half of the olive oil, salt, pepper and sugar to taste. Place in an ovenproof dish lined with ovenproof paper and bake at 80° C for about one hour to dry.
Clean the avocado and blend, along with the remaining olive oil and the juice of half a lime; add salt and pepper to taste. Clean the prawns. Combine the prawns with 2 tbsp vegetables for “Soffritto vegetable base” and leave to marinate for about 30 minutes. Dip the prawns in gently beaten egg whites and then in breadcrumbs.
Fry in vegetable oil at 170° for about 1 minute, drain on paper towels and sprinkle with salt.
Serve with the guacamole.

Cook down the red wine with the other ingredients in a small saucepan over low flame to obtain a syrup.
In the meantime, toast the rice in olive oil for about 2 min. in a saucepan. Add just enough hot broth to cover and GIA Shallot Puree; cook over low flame, adding more broth as it is absorbed.
When cooked, remove from heat and add butter, Parmigiano Reggiano cheese, thyme leaves and salt if necessary, then serve topped with the red wine reduction.