You will need

• 300 g of Pasta
• 200 g of Salame
• 150 g Mortadella
• 1 jar of 280 g of Organic Tomato and Basil Pasta Sauce Prunotto M. organic farm in Alba
• 1 Chilli
• q.b. Black Pepper Powder
• 1 jar of Apricot & Tomato pasta Sauce Prunotto M. organic farm in Alba
  
• 1 eggplant, cut into cubes
• Extra Virgin Olive Oil
• Salt
• 1 tablespoon grated Reggiano Parmiggiano
• basil
• 1 clove of garlic
• 2 Onions
• parsley

How to proceed

Put the oil, onion, garlic, salami and mortadella, then add the eggplant and fry, then pour the jar of tomato sauce and the apricot fruit pasta sauce: with salt and pepper, then add the basil , parsley and pepper, then cook over low heat.

Meanwhile, cook the pasta in plenty of salted water, once cooked, drain and pour into the pan: you stir in the parmesan cheese and serve.

Buon Appetito!

(Thanks to Una Pasticciona in cucina)

• 2 rolls of puff pastry rectangular
• Peach extra jam Prunotto Mariangela organic farm
• cherries with  grappa Prunotto Mariangela organic farm
• milk
• powdered sugar q.b.
• flour q.b.

How to proceed

Roll out the pastry on a floured surface. Roll out the dough a bit ‘and obtain 12 8 cm discs and 12 discs of 10 cm.

Arrange the smaller disks on a baking sheet lined with parchment paper and fill with jam and with bits of cherries to the spirit, private core. Cover them with larger disks. Seal the edges with a fork rembi.

Brush the puff pastry with milk, place them in the fridge for 10 minutes.

Bake in preheated oven at 180 ° C  for 20 minutes.

Buon Appetito!

(thanks to Il Mio Saper Fare)

• 200 g. Strawberry extra jam from Prunotto Mariangela organic farm
•  150 g. Cherries in syrup Prunotto Mariangela
•  250 grams of sugar
•  3 eggs
•  300 grams of flour 00
•  100 grams of peeled and chopped almonds
•  1 tablespoon vanilla sugar
•  1 packet of yeast
•  grated lemon peel
•  half a glass of milk
•  a teaspoon of almond flavoring
•  100 grams of butter, softened

How to prepare

Work the sugar with the butter, when the compound is well homogeneous, combine eggs at room temperature, the flour, the lemon peel and the chopped almonds.

Add the milk, vanilla sugar and finally the yeast.

Working just long enough to mix the yeast well and then transfer everything into a buttered mold.

Bake at 180 ° C for about 30 minutes.

Once cooled cake, cut it in half and stuff with jam and chopped cherries in syrup.

Sprinkle with powdered sugar and cherries in syrup.

Buon appetito!

(Thanks to I Pasticci di Luna)

• 150 grams of greek yogurt
• 150 ml of rice milk
• 2 tablespoons Chestnut Blossom honey Prunotto Mariangela Az.
• 2 sheets of gelatin
• 100 grams of salty biscuits
• 40 grams of butter
• plain chocolate

How to proceed

Crumble the biscuits and in the meantime, melt the butter in a small pan.
Combine butter and biscuits and cover the bottom of four glasses pressing well so that you compact the whole thing (remember to keep a little of this mixture aside for the final decoration), put in the fridge until needed.
Soak gelatin in cold water for about ten minutes.
Meanwhile, heat the milk before it reaches the boil and turn off the heat and add the squeezed gelatine bene.Mescolare and let it cool.
Mix yogurt and honey and add to the milk.
At this point take the glasses from the fridge and pour the mixture on the bottom of biscuit yogurt and milk.
Put in refrigerator for a few hours.
Before serving, decorate the surface with the mixture of biscuit and chocolate melt advanced coarsely chopped.

Buon Appetito!

(Thanks to Le ricette di Micol)

You will need

•  200 g basmati rice or ribe rice
• 2 tablespoons Organic Jellow pesto from Prunotto Mariangela organic farm
• 1 wurstell large chicken
• 1 tablespoon extra virgin olive oil
• salt

How to proceed

In a saucepan, boil water and add salt and cook the rice.

Meanwhile, put the olive oil in a frying pan with wurstell made ​​into cubes, brown them a little, then add the organic yellow pesto and mix.

Drain the rice and serve.

Pour over the Organic Yellow Pesto and serve.

Buon Appetito!

(Thanks to La Cucina di Molly)

• a turkey breast (800 kg)
• 80 grams of bacon
• sage
• rosemary
• salt
• pepper
• extra virgin olive oil

How to proceed

Heat oven to 180 ° C.
Open book in the turkey breast.
Prepare a mixture of rosemary and sage and spread it on the rump.
Arrange the bacon slices on top, roll up and tie with kitchen string well.
Rub the outside with salt and pepper.
Fry in a pan with a little olive oil on all sides, sprinkle with a bit of juice made ​​from cherries in syrup.
Go in a hot oven for about 1 hour.

In a small saucepan dissolve oil and sugar and pour the onions first so that you caramellizzino slightly …. then add the cherries pitted the two vinegars, ginger and a tablespoon of cherry syrup (always to the jar in which they macerate cherries).
Bake for about 30 minutes ….. that ‘when the sauce will be’ thickened slightly.

(Thanks to Le ricette di Micol)

You will need

• 1 roll of puff pastry fresh rectangular
•  a few tablespoons of Organic Basil Pesto Prunotto Mariangela organic farm
•  1 stick of 80 g or more of philadelphia cream cheese

How to proceed

Roll the pastry sheet and cut it with the washer for pasta in many squares or rectangles of the size you prefer.
Place them, well spaced, on a baking sheet lined with parchment paper.
Bake at 170 ° C for about 15/20 minutes,  must be swollen and gold.

Remove from the oven and let them cool.

Divide the squares of dough in half and fill with the organcic pesto and cream cheese.

Buon Appetito!

(Thanks to Il mio saper fare)

You will need

• 3 corn tortillas
• 3 leaves of salad
• 1 onion (preferably not white)
• 1 carrot
• 350 g of minced beef
• 75 g of organic red pesto from Prunotto Mariangelaorganic farm
• white wine for blending
• oil, salt and pepper
• chilli

How to proceed

Cut first the sliced ​​onion. Try to be fairly uniform with the thickness of the slices.

Heat a little ‘oil and water, in equal parts, in a nice pan and put in the onion. After a few minutes it will be ready.
The carrot cut into strips half coarse and half grattugiatela with a mandolin.

Remove the onions from the pan and repeat the above with the carrot.

Once cooked carrot and removed this too, put a little ‘oil in the pot because it certainly will.

At this point, the pan nice and hot cook the meat to let it burn well, then just faded to white wine, then with water to stretch and carried out an open flame cooking. In a 20 minutes the meat is perfect.

Halfway through cooking, add the salt, pepper and plenty of pepper. 5 minutes from the end of the red pesto biological Azienda Agricola Mariangela Prunotto of Alba. 75 g enough because it is very fragrant and thick and full of flavor.

Over the tortillas put a nice big leaf of lettuce. At the center of the leaf, forming a homogeneous strip, place the meat covered with onion and carrot. Then close all rolled up, and stops with aluminum foil at the bottom.

Serve tortillas warm.

Buon Appetito!

(thanks to L’angolo della casalinga)

• 3 sheets of Isinglass
• 500 ml liquid cream
• 1 vanilla pod
• 150 g sugar
• Chocolate topping
• cherry syrup
• apricots in syrup Prunotto Mariangela organic farm
• chocolates

How to proceed

Soak the sheets of gelatine in cold water for 10 minutes and cut along the length of the vanilla bean.

Put the cream in a saucepan, add the vanilla bean cut, icing sugar and heat over low heat the whole, but not boil, wring well and soak the gelatine into the cream, then stir until it is dissolved completely.

Let cool on the panna cotta molds.
Just before serving, create the composition, putting two in the top of the panna cotta dish with the topping make the flower stems and grass and then used to make apricot leaves.
Decorate the panna cotta with a little ‘black cherry syrup and a chocolate.

Buon Appetito!

(Thanks to le zampette in pasta)

• 200g (7oz) softened butter, plus extra for greasing
• 200g (7oz) caster sugar
• 4 eggs
• Seeds of half a vanilla pod or two drops of vanilla extract
• 200g (7oz) plain flour
• 2 tsp baking powder
• icing sugar

Filling

• 5-6 tbsp good plum extra jam Prunotto Mariangela organic farm
• 300ml (1/2 pint) double cream