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Crunchy prawns with guacamole and dried cherry tomatoes

Ingredients for 4:

12 prawns
2 Egg whites
Breadcrumbs: as required
4 tbsp “Soffritto vegetable base”
1 Avocado
1 Lime
250 g cherry tomatoes
40 ml Extra virgin olive oil
Vegetable oil for frying. as required
Salt, pepper and sugar: to taste


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.

Spaghetti with garlic, oil and chilli pepper

Ingredients for 4:

400 g spaghetti
Olive oil
“Garlic Paste”
“Chilli Puree”
One fresh tomato
Parsley


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.

Shallot risotto with red wine reduction

Ingredients:

320 g Carnaroli rice
8 cm Shallot Puree
1.5 l vegetable broth
100 g grated Parmigiano Reggiano cheese
40 g butter
4 sprigs of thyme
10 ml extra virgin olive oil
Salt to taste.


For red wine reduction:
100 ml Lambrusco red wine
10 g sugar
1 cm Shallot Puree
1 sprig rosemary.


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.

Linguine with pesto and potatoes

Ingredients:

one potato
400 g linguine
one jar or tube “Green Pesto”
Basil and pine nuts to garnish


Peel and dice one potato, and boil it in salted water. Cook linguine in the same water. Use a little of the water to thin “Gia Green Pesto” to the right consistency to dress the pasta.
Drain linguine, then dress with pesto and diced potato, mix and serve.
Garnish with one basil leave and a few pine-nuts.

Spaghetti with olive oil and hot pepper

Ingredients:

400 g spaghetti
Fresh hot pepper
Olive oil
“Garlic Pasta”
One fresh tomato
Parsley


Cook spaghetti in plenty of salted water. In the meantime, heat “Garlic Pasta” in a frying pan with a little olive oil and one coarsely minced fresh hot pepper. When the spaghetti is ready, drain and add to the frying pan, sautéing briefly. Serve with a diced fresh tomato and a sprinkling of fresh minced parsley.

Pizza with sun dried tomato and buffalo milk mozzarella

Ingredients:

1 kg flour
25 g yeast
sugar
salt
olive oil
Tomato purée
Mozzarella cheese made from buffalo milk
“Sun Dried Tomato Pasta”


Make the pizza dough: mound 1 kg flour, and dissolve 25 g yeast, a pinch of sugar and a pinch of salt in a glass of lukewarm water; add a little olive oil and pour over the mound. Knead together, adding about half a litre of water and any extra flour that may be required. Set dough aside to rise for at least three hours, then roll it out to the desired thickness. Dress the pizza: flavour tomato purée with olive oil and salt, then spread over pizza. Add “Sun Dried Tomato Pasta” here and there on the pizza, then top with slices of drained buffalo milk mozzarella. Bake at 180°C until ready – the amount of time depends on the thickness of the dough.

Chicken roll-ups “ALLA DIAVOLA” with rocket and pear salad

Ingredients:

4 slices of chicken breast 1 cm thick
4 cm GIA Chilli Puree
2 sprigs rosemary
2 cm GIA anchovy paste
80 g rocket
1 pear
40 ml extra virgin olive oil
Salt and pepper to taste.


Spread 3 cm GIA Chilli Puree and GIA Garlic Puree over one side of the chicken breasts, then sprinkle with minced rosemary, salt and pepper.
Put 2 chicken slices one on top of the other, roll up in a sheet of aluminium foil greased with olive oil, and fold over the short ends; prepare the other 2 slices in the same way, then bake in a 200° oven for about 25-30 min. Cut pear into strips and combine with rocket, then sprinkle with salt and pepper.
Combine the olive oil with the remaining Chilli Puree. Take the chicken rolls out of the oven, open the foil and cut them into thick rounds. Serve with the salad and the chilli-flavoured olive oil.

Green and red salad with feta cheese, dried tomatoes and black olives

Ingredients:

Lettuce
Feta cheese
Pitted black olives
“Sun dried tomatoes”


Wash lettuce thoroughly, rinsing several times. In the meantime, cube feta cheese and slice pitted black olives into two or three circles. Arrange, lettuce, cheese, dried tomatoes and olives in a bowl or on a plate. Dress with olive oil, salt, lemon juice or vinegar, to taste.

Bruschetta with anchovies and white onions

Ingredients:

Bread
Garlic
White onion
Olive oil
White wine vinegar
“Anchovy Pasta”


Slice bread (preferably Tuscan bread). Rub with a little garlic if desired, then toast in a frying pan or under the grill. In the meantime, slice a white onion into thin slices. Heat a little olive oil in a frying pan and sauté the onion, adding a little white wine vinegar. Spread anchovy pasta over bread slices and add slices of onion.

Bruschetta with tomato, garlic and grilled yellow pepper

Ingredients:

Bread
Garlic
Yellow pepper
Olive oil
“Tomato & Garlic Puree”


Slice bread (preferably Tuscan bread). Rub with a little garlic if desired, then toast in a frying pan or under the grill. In the meantime, clean a yellow pepper and cut into strips about three centimetres long. Drizzle pepper with olive oil and grill in the frying pan or under the grill. When the pepper is cooked, cut it into thinner slices. Spread “Tomato & Garlic Puree” over toasted bread, top with pepper slices and serve.

GIA srl
Via Luneda 9
44047 San Carlo - Terre del Reno (FE) - ITALY
Tel +39 0532 849 801
Fax +39 0532 849 800
info@giaspa.it
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