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Squid stuffed

Serves 4: 4 squid cleaned - 8 tablespoons of breadcrumbs - Extra virgin olive oil - parsley - ½ sachet of Ariosto seasoning for fish (5 g.)
Preparation: Remove the squid tentacles and crumble. Place in a bowl, add the breadcrumbs, ½ bag of Ariosto, parsley, olive oil. You must obtain a soft mixture. Stuff your squid, close the bottom with a toothpick. Place in a baking dish lined with baking paper, sprinkle with the remaining Ariosto seasoning for fish, add a little olive oil and bake at 180 degrees for 30 minutes. (by La magica zucca)


Eggplant parmigiana

Serves 4: 2 large eggplant purple - 2 of 400g cans of chopped tomatoes - ½ onion - 250g fontina cheese, sliced - 100g cooked ham - parmesan cheese - Seasonings for tomato sauce ARIOSTO 7 g - oil - salt - salt - bread crumbs - basil.
Peel the eggplant, wash and remove the stem and slice them. Arrange in layers in a colander, salting each layer with coarse salt and let lose water for about 1 hour, then drain well, pat dry and fry in hot oil. Let them dry on paper towels. While fry the eggplant, prepare the sauce. For the sauce: In a skillet, sauté the onion in three tablespoons of oil and ARIOSTO bag of 7 g., add the chopped tomatoes, salt and cook over low heat for 45 minutes before the end of cooking add a few leaves of basil. Put a layer of breadcrumbs on the bottom of a baking dish (the bread crumbs will be used to "dry out" the excess liquid of the sauce), add a layer of sauce, make a layer of fried eggplant, a tomato sauce, one of parmesan, a fontina and a ham. Repeat the layers shown, ending with eggplant, tomato sauce and parmesan cheese. Completed with a sprinkling of breadcrumbs. Put the pan in a preheated oven at 190 degrees and bake the gratin for about half an hour. Serve straight from pan. (by La magica zucca)


Roasted Chicken with Ariosto Seasoning

Before I added the seasoning blend to the chicken, I rubbed the chicken inside and out with the juice of a freshly squeezed lemon. I then rubbed a teaspoon of seasoning all over the bird and added some to the inside also. I then placed the lemon halves in the cavity and roasted both the chicken and potatoes for about 75-90 minutes in a 350F oven, or until the juices run clear when pierced with a knife. I siphoned off the most of the fat as the chicken was cooking and used just a little to baste both the chicken and the potatoes. (by Savoringtimeinthekitchen)

Duchess potatoes
Ingredients: 800g potatoes - 150g butter - 4 egg yolk - Ariosto Seasoning for potatoes
Preparation: Boil the potatoes in their skins. Let them cool and then remove the peel. Mash with passes potatoes. Add the melted butter and mix well. When the puree will be slightly warmed, add one egg at a time and finally the packet of Ariosto seasoning for potatoes, stirring and trying to distribute it evenly. Put the mixture into the pastry bag and use a star nozzle, formed rosettes on a platepreviously coated with baking paper. Bake at 200 degrees for 7 / 8 minutes. Serve warm (by LaMagicaZucca)

Wing nuts "Vallespluga" stuffing in the oven
Ingredients: for 4 people. 4 wing nuts "Vallespluga" - 200g Breadcrumbs - 1 bag of meat for ARIOSTO - 80g grated parmesan cheese - butter - extra virgin olive oil - 4 large potatoes - 1 clove garlic - 1 egg
Preparation: Fry the garlic in a pan with a little 'butter until it begins to brown, remove the garlic and turn off the heat. In a bowl put the breadcrumbs, Parmesan, 1/2 bustina of Ariosto seasoning for meat, browned butter, the egg. Mix well and softened everything with a little 'milk, should be a soft dough. Fill the cockerels after they are cleaned, washed and dried, with the filling. Place in a large pan where you melted the butter and let them brown on all sides over high heat .. Spread the other half of the packet of Ariosto (that flavor at the right wing nuts). Add the potatoes, which have previously peeled and cut into chunks. Bake at 180 degrees for 45 minutes (by LaMagicaZucca)


Oven Roasted Chicken Thighs and Potatoes Wedges
A quick, easy oven-roasted chicken thighs with Ariosto seasoning for roasted meat, fresh rosemary and maple syrup. Ingredients for 2 people: 2 / 550 g Chicken thighs - 5 Potatoes, peeled and cut into wedges- 1+1/2 tbsp Ariosto seasoning for meat - 2 tbsp Duck fat, melted (or olive oil) - 8 Grape tomatoes - A few sprigs of fresh rosemary - 1 tbsp Maple syrup
Directions: Heat oven to 200C/400F. Thoroughly clean the chicken legs with warm water and drain. Make a couple of slits on the meaty part of chicken thighs. Peel the potatoes and cut into wedges. Place the cleaned chicken legs and the prepared potato wedges in a shallow baking tray, add in Ariosto seasoning and melted duck fat, then toss until well-coated. Add in grape tomatoes and rosemary sprigs. Bake for 35 minutes until chicken and potatoes are fork tender. Brush the chicken with maple syrup and broil for 5 minutes. (by Angies)


Sea breams with cherry tomatoes, courgettes, olives and Ariosto seasoning for fish
Ingredients for 2 people: 2 sea bass or sea bream or bass 2 courgettes 8 cherry tomatoes 1 potato 1 clove of garlic 1 a handful of taggiasche olives Ursini some dried tomatoes some drops of lemon flavoured olive oil Ursini Extra Virgin olive oil Ursini seasoning for fish Ariosto rock salt
Directions: clean and wash the fish and sprinkle some seasoning for fish Ariosto on the inner surface. Wash the zucchini and peel the potato than cut them into small pieces. It is important that they are cutted in small cubes, otherwise they would need a longer cooking time than the fish. Place the fish in a roasting pan with the vegetables all around and whole tomatoes, add the olives, some chopped sun dried tomatoes and add a drizzle of olive oil. Sprinkle some salt on the vegetables. Bake it in preheated oven for approx. 25 minutes at 180°. (by LaCucinadiBarbara)


Spicy Spaghetti with grated zucchini
Ingredients for 2 people: 1 large zucchini, grated - 4 large garlic cloves, thinly - liced or minced - 1/2 tsp salt, adjust to taste - 1 tsp. Ariosto Garlic Chile spice ( Aglio e peperoncino) - 1 pack of spaghetti (or other pasta if you like) - 1 tbsp. (evoo) olive oil, good quality - ground black pepper, to taste - cherry tomatoes, halved - arugula or rocket dandelion greens, to taste - extra olive oil to coat pasta
Directions: 1. Heat the water for the pasta. Cook pasta according to package instructions. Drain and coat with olive oil, sprinkle some salt and ground black pepper for extra flavor. 2. While the pasta is cooking : Heat oil and over low heat saute garlic for 2 minute, do not allow to burn or turn golden. Then add the shredded zucchini, sprinkle salt, pepper and Ariosto spice. Stir often to prevent burning, allow to saute for 5 more minutes. Add the zucchini to the pasta and toss until the zucchini is well distributed. Please notice the zucchini will tend to clump together so you'll have to keep separating it to better distribute it through the pasta. You could also just grate and add the zucchini without cooking but I prefer to cook it first. Add the tomato halves, taste and adjust salt if necessary. Serve with fresh arugula or rocket greens on top or it can also be tossed in with the tomatoes. (by SpicieFoodie)


Sea breams with tomatoes, capers
Ingredients for 4 people: 4 sea breams - capers under sea salt - 3 oranges - 3 lemons - 10 cherry tomatoes - 2 scallions - Ariosto seasoning for fish- a handful of parsley - olive oil - drop of white wine vinegar
Directions: Clean the fish and eviscerate it. slice oranges and lemons, (desalt capers), chop the tomatoes and mince onion and parsley. Place the fish on a sheet of aluminum foil and sprinkle them with the seasoning for fish. put the mixture composed by: tomato capers, parsley and scallions, into every sea bream while outside garnish with slices of oranges and lemons. Drizzle with oil and sprinkle with some drops of white wine vinegar. Close the foil around the fishes and place them in an ovenproof tray. bake every "package" in the already hot oven for half an hour or more. (by Scarlett)


Two hearts and... the meat sauce
Ingredients: pasta 2 hearts and... La Fabbrica della pasta di Gragnano 300 g of lean beef (or 200 g of stew already cut and 100 g of minced beef) 1 tablespoon extra virgin olive oil a pinch of seasoning for beef stew Ariosto 3 tablespoons double concentrated tomato and vegetable - a cup of wine (the red is spicier, the white is lighter) - basil - chopped onion, celery and carrot - salt and pepper to taste
Directions: Heat the pressure cooker with oil and the chopped onion, celery and carrot. Let dry a few minutes, then add both the minced beef and the pieces for stew. If you have a piece of meat like me, then partly cut into pieces, partly mince it. Sprinkle with wine, let evaporate, then add the concentrated tomato sauce, a little water, basil, salt and pepper. Close the lid, lower the valve and cook 20 minutes from the whistle. Lift the valve, release all the steam and open the lid of the pot. If the sauce was a little 'liquid, put the pot on the stove, uncovered, for a few minutes. Apart from cooking the pasta in boiling salted water, seasoned with the sauce and alongside the stew. (by VanigliaZenzeroeCannella)


Light Baked Potatoes
Light is good, light can be even better! These no fat baked potatoes are tastier and healthier than the fried potatoes. They are puff, very soft inside and crispy and golden outside and cooking time is short. Cooking time depends on the thickness of the slices. If they are slim bake for about 5 minutes on each side, if they are very thick bake for 15 minutes on each side. You can use peeled or unpeeled potatoes so they are rustic. You can cut them into slices or strips. Since the are light you can accompany them with mayonnaiose...LOL no, ketchup is quite! You can use many herbs and/or spices to flavor them (basil, mint, sage, rosemary, thyme, etc.) so salt is not necessary. Or you can use l'Ariosto Seasoning for Potatoes, a gluten free mix of fresh herbs in practical pouches that make your life easier in the kitchen! Ingredients: Potatoes to taste Chopped Herbs to taste (Ariosto Seasoning for Potatoes) Salt to taste
Directions: Wash potatoes well and cut into 1inch slices. Arrange them onto the baking sheet lined with parchment paper. Sprinkle with herbs and salt and bake in the preheated oven to 425°F for 10 minutes then turn upside down, sprinkle again and continue to cook for 7 minutes. They must be golden. (By DulcisinFurno)

Salmon
Ingredients: Saumon - Ariosto seasoning for fish - wine
Preparation: Add 1/8-1/4 cup wine (can use fish broth). Add 1/2 packet Ariosto Seasoning for fish or 1 packet (depending on the size of your salmon) over all. Fold foil or parchment into a packet and bake at 350 degrees F for about 20 minutes. (Or grill for 1-15 minutes.) (by Claudia)

Pot Roast - Italian Style
Ingredients: 2 tablespoons olive oil - 4 pounds rump roast - trimmed - 1/2-1 packet Ariosto Seasonings (I previously used salt and pepper) - 1 large onion - cut into eighths - 1-1/2 cups water - 1/2 cup red wine (or use 2 cups water) - 1 cup chicken broth - 2 tablespoon Worcestershire sauce - 2 bay leaves - 2 baking potatoes, peeled and cut into 1-inch pieces - 6 carrots cut into 1-inch pieces - 1/4 cup Wondra flour
Preparation: In a Dutch oven, heat oil over medium-high heat. Season roast with Ariosto seasonings or salt and pepper and brown on all sides. Add onions and cook till browned (5 minutes). Add water, wine, broth Worcestershire sauce and bay leaves. Bring to a boil and simmer covered tightly for 2 hours. Periodically check to make sure broth has not reduced too much and add a little water if necessary. Add potatoes and carrots and simmer for 30 more minutes - until they are tender. Put meat and vegetables on platter and tent while you make gravy. Gravy: Strain liquid, skim off fat and discard it. Measure the liquid - you will need 2-1/2 cups. Simmer down if there is too much or add a little water if there is not enough. In a small bowel whisk 1/2 cup water with the flour and slowly whisk into liquid/gravy. Bring to a boil and simmer five minutes - whisking the entire time. Pour some over meat and potatoes and serve or if you have a gravy-hating person in your family as I do, serve - passing gravy separately! (by Claudia)

Meatballs for Spaghetti with Tomato Sauce - makes 20
Ingredients: 1 pound ground chicken (or beef or turkey or pork or veal) or a mixture - 1/2 seasoning packet Ariosto Seasonings for meat - or for tomato sauce. (I usually use some salt, pepper, fresh or dried oregano or basil, parsley and sometimes thyme) - minced garlic (about 2 cloves) - minced onion (about 1 small) red pepper flakes (to taste) - 2 pieces of bread (I use wheat) crusts removed, soaked in 2-3 tablespoons of milk - 1 egg - 1/4 cup freshly-grated Parmigiano-Reggiano cheese
Preparation: In a large bowl mix all well. Form into small meatballs. (1-inch diameter for 20 meatballs). You can now: 1. brown in a skillet in the least mount of oil possible and add to tomato sauce or 2. place on baking sheet and bake at 375 degrees F for about 20 minutes - you don't want them completely cooked - you still want the meat to flavor the tomato sauce. Scoop off of baking sheet and add to sauce - that does leave a lot of the fat behind. The seasoning packets worked very well for the meatballs. For my taste - the seasoning packet was too salty for the tomato sauce. I like a very savory, herb-filled sauce and not a lot of salt. And I am someone who puts a salt lick on her Christmas wish list! But because the packets all do contain salt, I would definitely taste as I go. (by Claudia)


Risotto with Tomato Sauce
Ingredients for 2 people. Preparation Time: 5 mins - Simmering Time: 45 mins to 1 hour for tomato sauce - Cooking Time: 20 mins : Tomato Sauce 1 tbsp extra-virgin olive oil 1 tbsp Ariosto seasoning for tomato based sauce 1 tbsp sugar 1 28 oz. can whole plum tomatoes Risotto 1 small onion, chopped 1 cup Arborio rice 4-5 cups warm vegetable broth 1 1/2 cups Tomato Sauce 2 tbsps butter (optional) Parsley for garnish Parmesan cheese
Preparation 1. Prepare tomato sauce. In a saucepan, heat 1 tbsp oil over medium heat. Add Ariosto seasoning for tomato sauce to the pan and brown it for a few seconds. 2. Add tomatoes with its juice and cut them into cubes with scissors. Bring to low heat. Simmer for 45 mins to 1 hour, uncovered until thickened. 3. Prepare risotto. In a medium skillet, heat 1 tbsp of butter and oil over medium heat. Cook chopped onion until transparent, about 5 mins. Set aside. 4. Add Arborio rice to skillet and cook until translucent. Add a ladle of broth until the rice has adsorbed most of the liquid. Stir frequently. Bring back cooked onion to skillet. 5. Continue adding a ladle of broth at a time, stirring until liquid is almost fully adsorbed. 6. After 15 mins, once rice is almost done, stir in 1 1/2 cups of the prepared tomato sauce. 7. Continue adding broth in the same manner until rice is al dente. For a creamy texture, stir in 2 tbsps of butter. 8. Spoon risotto onto serving plates. Garnish with parsley and sprinkle with Parmesan cheese. (by RandomCuisine)

Fishcake
Ingredients for 4 people: 200 gr. of tuna in jar Rocca 2 eggs 4 table spoons of grated cheese green pepper pink salt from Himalaya Sapore di sale 1 clove of garlic a handful of fresh parsley a slice of bread in milk soaked 1 tea spoon of Impan Ariosto for the beans souce 100 gr. of flour beans Farin Più 100 gr. of green beans 1 cube stock
Directions: Chop and blend all the ingredient for the fish cake, along with the beans by keeping some for decoration. As usual, if the mixture is too thick add some milk, or vice versa add flour. Put the mixture on the silicon mold. Remember that it is not necessary to grease it. Sprinkle with breadcrumbs to get the crust. Bake for 25 minutes in hot oven to 180 degrees. (by CucinadiBarbara)

Stuffed roasted
Ingredients for 6 people: 1 kg. joint roasted - 200 gr. minced meat - 2 sausages 1 h. mortadella - parsley - 1 slices of bread -1\2 glass of milk - 1 egg - 1 handful of parmesan - Ariosto seasoning for roasted meat (Salt, rosemary, garlic, sage, juniper, laurel, oregano, thyme, marjoram, basil) - olive oil
Directions: Pre-heat the oven at 180°C. Mince the parsley and the mortadella and prepare a mixture of minced meat, sausages and parsley with mortadella. Finally add a handful of parmesan, a mixed egg, the wet in milk bread. Now take the meat and carve horizontally from the top, taking care to not break it! But coming to the end, as form a real pocket. Insert inside the mixture and push it. Leave a free edge so you can easily sew. Now sew the edges togethes, as pictured. Now sprinkle with Ariosto seasoning for roasted meat meat and drizzle with olive oil. Place it on a oiled oven tray and bake it for 1 hour, turning it sometimes and when puncturing the meat, doesn’t go out watery is ready! Before cutting wait at least 10 minutes, in order to get a firm texture of the meat. As always Buon Appetito! ( by La Cucina di Barbara)


Drunk meat stew
Ingredients (2-3 people): 300 g lean beef cut into pieces - 1 onion - 1/2 piece of celery - 1 small carrot - 2 slices of ham - A branch of rosemary - Half tsp of Ariosto (seasoning for stewed meat Ariosto e aromas for tomato-based sauces Ariosto) - 1 glass of red wine
Directions: Chop together onion, celery, carrot, rosemary and ham. Stir-fry the chopped with a bit of oil. Add the meat floured and let brown for a few minutes. Add the red wine, the aromas mixture, and let the wine evaporate. Add boiling broth, adjust salt and cook slowly for 2-3 hours. Check from time to time whether the meat needs hot water. After cooking, meat should be tender but intact, and sauce should be thick. Serve with polenta, or potatoes or mashed potatoes. (by VanigliaZenzeroeCannella)
Risotto with saffron and porcini mushrooms
Ingredients for 2 people: 160 gr. carnaroli rice Margara 1 golden onion 1 bag of Saffron Ariosto - Saffron pistils 250 cl. stock 30 gr. of porcini mushrooms extra-virgin olive oil saffron salt flakes - 20 gr. parmesan cheese -1\3 glass of white wine
Directions: In a pot add a drizzle of olive oil and minced onion. After 3 minutes add the rice and stir until it becomes glossy. Now you can add the white wine until it vanishes, than add a ladle of broth every time it is absorbed. Halfway through cooking dissolve the saffron into the broth and continue cooking the rice. Add the porcini mushrooms too. At the same time in a non-stick pan put the grated Parmesan cheese and when melted and golden, remove from heat, the garnishment for your dish is ready! When the rice is cooked, stir adding extra virgin olive oil and some Parmesan cheese. Place your garnishment and serve with some saffron. (by CucinadiBarbara)


Vegetable Frittata with Italian Herb Blend
Here's how I make mine: I start mine in an oven-safe skillet (well seasoned cast iron works great). A smallish pan for a few portions, larger if you have a crowd to feed. Select and cut the fillings, whisk up some eggs (I always just estimate the number of eggs, you need enough eggs to just cover the ingredients in the pan), add Ariosto seasoning of choice (or herbs and salt and pepper.)
Directions: Melt about a tablespoon or so of butter or olive oil in the medium-hot pan, add the filling/s to the pan to heat. When hot pour in the beaten, seasoned eggs, give the pan a shake or a stir to distribute the eggs evenly around the filling and while still on the heat, allow the mixture to just begin to set. Transfer the pan to a 350* oven (middle rack) and bake until just firm. Usually 10 to 20 minutes, (the amount of time will depend upon the size of the pan, density of ingredients, etc.) Best baked until firm, but not over-done or the texture will be rubbery. Optional: A couple of minutes before the frittata is done baking sprinkle some cheese on top (your choice of cheese, or cheeses) place back in the oven until cheese is melted and bubbling. If you like you can place the pan under the broiler element for a couple of moments to give it a nice golden finish. (by Mari)


Soft loin of pork inside that smells of orange
Ingredients : 1,3 kg loin of pork 3 oranges - 2 tablespoins extravirgen olive oil 2 tablespoon roasted flavour Ariosto 1 shallot - pepper 2 kg of salt 3 egg whites
Directions: Heat the oil in a pain, with shallot and add the pork loin. Fry on both sides. Meanwhile, grate the zest of two oranges and take the juice. In a bowl whip the egg whites and add salt and the zest of the oranges. Form a solid compund and put some in a pan lined with parchment paper. Slice third orange and cover the mixture of egg withes and salt, put on the loin and complete with the remaining salt mixture. Bake at 180° for 60minutes. Meanwhile, add at the cooking sauce of loin, orange juice and a tablespoon of flour. Cook until it's coagulated.When 60 minutes are spent, pull the pork loin from the oven, remove it by the wrapping and cut it into slicee, pour the gravy orange (should it be too thick, stretch it with a few of water) and serve. (by Fairieskitchen)

Leeks crumble with Coppa acented whit fresh ginger
Ingredients for 4 people: 2 leeks - 1 cup of green peas - 1 h. sliced coppa - 1 garlic clove - 100 gr. ricotta chees - 50 gr. mature Cheddar - 1 egg - grated ginger - extra vergine olive oil - Cyprus Salt flakes & green pepper - bread crumbs Impan Ariosto
Directions: Wash and cut the leeks in thin slices. In a wok at low\medium heat, put olive oil and a chopped garlic and add the green peas and the sliced leeks. Cook for about 10\15 minuts until they get very soft and swicth off. Pre-heat the oven at 180°. Meanwhile cut in strips the coppa and cut the cheddar in small pieces. Combine them in a mixing bowl, with ricotta, beaten egg, peas and leek, grated ginger, ground green pepper and Cyprus salt. Stir well. Take an oven pan, drizzle with olive oil and Ariosto bread crumbs and place the mixture. Sprinkle Ariosto bread crumbs on top and draw the lines with a fork. Add thyme, rosemary, and a bit of olive oil. Bake it for 30 minutes and grill for the last 5 minutes. Serve warm with a salad dressed with olive oil and balsamic vinegar. Buon Appetito! (by CucinadiBarbara)

Spaghetti with courgettes (zucchini)
Ingredients for 3 people: 2 courgettes - 1 handful of italian parsley - extra-virgin olive oil - Ariosto seasoning garlic & chilli - 300 gr. of spaghetti
Directions: Wash the courgettes, cut them in slices eliminating the edges. In a pan brown the olive oil with garlic, when the garlic is golden get rid of it. Add the sliced zucchini and cover it. When they become brown place them in a bowl with a huge amount of fresh olive oil. Finally cook the spaghetti and soutè in a pan with the courgettes, olive oil, a dust of Ariosto and the chopped parsley. (by IlProfumodiZagara)

Stuffed turkey Roll and Ariosto
Ingredients for 2 people: 1 turkey in unica fetta di circa 350 gr. - 1 egg - 60 gr. cheddar cheese 6 savoy cabbage leaves - Ariosto seasoning for roasts (salt, garlic, sage, juniper, laurel, basil..) - olive oil - 2 bacon slices - purple majesty potato - Ariosto seasoning for potatoes (salt, garlic, rosemary, sage, oregano, parsley...)
Boil the savoy cabbage, in salted water for 5 minutes. Prepare an omelette with an egg and Ariosto seasoning for potatoes (it really works!) Pre-heat the oven at 180°C and open the turkey breast so you get a thine slice and season with Ariosto for roasts. Now place the omelette on the meat, then 2 cabbage leaves, 2 bacon slices and a bit of chedder cheese. Close the roll with the other cabbage leaves, wrap into a foil film and rest for 10 min. in the fridge, so it will get a nice shape. Time to wash and cut the potatoes in wedges, season with Ariosto for potatoes and place them in a oven tray toghether with the turkey roll. Bake for 45 minutes. a Rest for 10 minutes, slice it and as alway Buon Appetito. (by CucinadiBarbara)

Mile and peas croquettes
Ingredients: 100 g of mile Melandri Gaudenzio - 200 g of green peas Melandri Gaudenzio - 1 tbsp of chickpeas instant flour Melandri Gaudenzio - extra virgin olive oil, salt to taste - chopped onion, carrot and celery - seasoning for potatoes Ariosto - thyme - bread crumbs
Directions: Wash the peas and cook them in boiling water for 40 minutes at least. Wash the mile, then cook it in boiling water with salt for 20 minuts. Drain both mile and peas. Stir-fry in a pan the chopped vegetables with peas for ten minutes. Add the mile and mix well.To amalgamate the dough without using eggs, add 1 tbsp of instant flour of chickpeas. Add thyme, Ariosto seasoning for potatoes, adjust salt and pepper and form small balls with your hands. Pass the croquettes into the bread crumb, then cook into oven at 200° with air and crispy function for 20 minutes. (by VanigliaZenzeroeCannella)

Italian herb crusted bottom round roast

Ingredients:

3 to 4 pound bottom round, rump roast, or any cut you prefer. white wine - Ariosto Seasoning for Roasted Meats and Grilled Chicken ( Salt, rosemary, garlic, sage, juniper, laurel, oregano, thyme, marjoram, basil.) generously sprinkled over the top of meat about 2 tablespoons - 5 or 6 cloves of whole garlic cut in half - 2 tablespoons chopped fresh parsley - pepper to taste - extra virgin olive oil - cooking spray - aluminum foil

Place meat on a cutting board, make 1/2 inch slits to fit the garlic random places all over the meat. In a large plastic bag that willl fit the roast, place meat in bag add 1 cup of wine, and all the seasoning, let marinate for at least 4 to 5 hours or overnight. Remove roast and juice and transfer to a roasting pan. Bake on 325 in baking pan around 1/2 per pound or to your preference in doneness. Let meat rest around 5 minutes before slicing. (by Claudia)

Roast Chicken and Italian Herbs

Ingredients : 2 tablespoons of Ariosto Roast Meat herb mix (Insaportitore per Carni Arrosto e al ferri) - 1 tablespoon of garlic powder - a Generous amount of salt - Some pepper - 1 Large lemon - 100mls of extravirgin olive oil - 1 medium sized chicken.

Season the chicken well with the salt and pepper. Remember to season the cavity as well. Rub some of the herbs into the chicken.
Lift some of the skin on the chicken breast. Slide your hand underneath the skin and rub some herbs into the meat. Pour the remaining herbs into the chicken cavity. Repeat the same process with the garlic powder. Squeeze half a lemon onto the chicken and the other half into the cavity. Place the squeezed lemon skins into the cavity. Pour the olive oil over the all over the chicken and about a teaspoon into the cavity. Place the chicken in the fridge and allow it to rest for at least half an hour. Remove the chicken from the fridge 10 minutes before cooking time.
Pre-heat your oven to 250 degrees or your highest setting. Place the chicken in the oven and cook at this temperature for fifteen minutes or until the skin starts browning. Reduce the temperature to 200 degrees and cook for another 45 minutes to an hour and a quarter, depending on the size of the chicken. Remove from the oven, wrap in tin foil and allow it to rest for at least 15 minutes before cutting or serving. It was really delicious! Perfect combination of herbs! (BY RUTH)

Chicken with potatoes

This last dish was the one my family liked the most! Chicken titbits with roasted potatoes. For the fried chicken I used Ariosto IMPAN, a great ready cooked bread; All you have to do is to dip the meat in milk and then roll it in the bread. The result is wonderful, brown, crispy, and tasty!
For the roasted potatoes I used the same seasoning I used for the chips. To prepared this type of roasted potatoes, I first put them in a saucepan filled with cold water, let the water boil and then strain the potatoes. Place them in a casserole or a baking tin, pour on about 5 tbsp extra-virgin olive oil, add some butter and of course, Ariosto seasoning for potatoes! Bake at 220°C, til they brown, and you will see what a great result you will have! (by Annalisa)

Italian Rice Parmesan

Ingredients:

1 cup long grain rice - 2 cups water - 2 teaspoons minced garlic (or use less or more depending on your love of garlic) - 1 cup Francisco Rinaldi Three Cheese Marinara-stirred into the rice towards the end of the cooking time along with 1 package of Ariosto Preparato con Verdure Seasoning (Insaporitore Per Ottimi Sughi Al Pomodoro) 7 gm packet

In a nonstick skillet add all the cook the rice as directed and then once almost done, stir in ½ to 1 cup of the marinara of your choice. I used Francesco Rinaldi Three Cheese Marinara and it was great. Their products are outstanding in my humble opinion.Additions and alterations: These are many here like add in some Italian sausage, or black olives or top with a high grade mozzarella cheese and heat until the cheese on the top is melted. (by Paulette Motzko )

Salmon with roasted cherry basil and Ariosto Seasonings

Ingredients:

2 pieces of wild Alaskan salmon
about 15 small cherry tomatoes
1/2 a cup fresh basil
4 cloves of chopped garlic
ariosto Italian fish seasoning, again
side, Italian herbs would also work
polenta to serve over
green beans

roast the tomatoes for about 15 minutes at 350 and keep to one side
marinate the salmon in the seasoning, olive oil and basil for one hour
heat a pan and lightly poach the salmon about 5 minutes each side and add the tomatoes
meanwhile steam some green beans and cook polenta and serve

A wonderful quick and super healthy meal in no time at all. (BY REBECCA)

Pork and potatoes with Ariosto seasoning

I stuffed the roast with garlic cloves, rubbed the seasoning blend into the pork and baked it at 425 degrees until it reached an internal temperature of 170 degrees. I basted the roast every 20 minutes with a combination of white wine (Pinot Grigio and Chicken broth). The roast was wonderfully moist and full of flavor.

The roast was accompanied by roasted russet potatoes using Ariosto's Potato Seasoning Blend. Thyme was the dominant aroma from this blend.
I used about 2 lbs of russet potatoes, peels and cubed. The potatoes were boiled in salted water for about 10 minutes and then drained. they were then tossed with one packet of the Ariosto potato seasoning blend and a drizzle of olive oil. We i tell you these potatoes rocked, they REALLY rocked! Nothing understated about these. (BY Smoky Mountain Café)

Chicken meatballs with Ariosto seasonings

Ingredients : Spicy Tomato Sauce: As written, this recipe will serve 6.

1 1/2 tablespoons extra virgin olive oil
2 cloves of garlic, peeled and minced
1 teaspoon Ariosto Aglio e Peperoncino seasoning
one 7g packet of Ariosto Sughi al Pomodoro seasoning
one 28 oz. can of crushed tomatoes
2 teaspoons tomato paste
one 8 oz. can of tomato sauce
1/4 cup good quality red wine
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley

1. Heat the oil in a large, non-reactive, sauce pan over medium-high heat until hot but not smoking. Add the minced garlic and 1 tsp. of Ariosto Aglio e Peperoncino seasoning and saute, stirring, for one minute. 2. Add the rest of the ingredients to the pot, stir well to combine, and allow the mixture to just come to the boil. Reduce heat to low, cover and simmer, while you make the meatballs. Stir once in a while, for good measure.

Chicken Meatballs:

1 pound ground chicken breast
1 teaspoon Ariosto Insaporitore per Carni seasoning
2 teaspoons salt-free grilling blend (I use Mrs. Dash Steak blend)
1/4 cup grated Parmesan cheese
some freshly ground black pepper
dash of freshly grated nutmeg
1/4 cup chopped fresh parsley
1 egg, beaten
1/4 cup seasoned whole wheat bread crumbs

Pre-heat your oven to 425 degrees F.

1. In a large mixing bowl, combine all of the ingredients and mix well - with clean hands, or a fork - to blend. Mix until fully incorporated. Mixture will be slightly sticky. Form the mixture into 12 even, round, meatballs and place on a large baking sheet when formed. 2. Bake meatballs in the middle of a pre-heated 425 degree oven for 15 minutes. 3. Remove from oven and transfer the meatballs to the sauce, stirring to coat. Cover the pot and allow the meatballs to simmer gently in the sauce - on very low heat - for at least 30 minutes and up to an hour, so the flavors will meld. Stir once in a while to ensure they don't stick to the bottom of the pan. Serve over cooked pasta and garnish with some chopped fresh parsley and freshly grated Parmesan cheese. Enjoy! Careful readers will note the lack of salt in both the meatballs and the sauce. Since the seasoning blends feature sea salt, I found it unnecessary to use additional salt. Do as you see fit. by The Diva on a Diet)

Cod Grilled in Foil with Ariosto Seasoning

Ingredients : (2 servings)1 cod fillet, about 0.8 ounces
3 tablespoons butter
1 tablespoon Ariosto Seasoning For Oven Cooked or Barbequed Fish
8-10 baby red potatoes, quartered
1 teaspoon (or more to taste) Ariosto Seasoning for Roasted and Fried Potatoes
1 tablespoon olive oil

Pre-heat oven to 450°F and prepare the grill. Toss baby potatoes with oil and potato seasoning and roast until golden brown.

Meanwhile, in a skillet melt butter. Swirl in the fish seasoning blend. Place the cod in the foil and pour the butter mixture all over the fish. Wrap the foil around the cod, sealing tightly. Grill for about 10 minutes seam side up, do not turn. The fish will be flaky when cooked.
Let the fish cool in foil for just a minute or two, then open, and serve right in the foil, along with roasted potatoes. (By Natasha)

Baked Salmon Bites with Ariosto seasoning

Ingredients:

Salmon Fillets - 2 - Ariosto Seasoning for fish - 1 1/2 tsp - Olive Oil - For Assembling the Fish Skewers: Cherry Tomatoes - a handful - Mint leaves - 12-15#s Skewers - 4-5

Cut the Salmon fillet into cubes and smear Olive oil.
Sprinkle the seasonings over the cubes and layer them on the oven-proof dish.
Bake at 350 degrees F for 15 minutes.
Rest the fish for 5 minutes before skewering it with the cherry tomatoes and mint leaves.
Eat as is or with 'The Spinach Pesto Dip'. Makes ~ 4-5 Skewers (BY COOL LASSIE)

Chicken with Avocado/Feta Salsa and Pepper / Mint Risotto

Ingredients:

Marinade: Juice of 1 lemon 3 cloves garlic – crushed & chopped1/2 cup Olive oil Ariosto seasoning for meats about 1-1 1/2 tsp.

Salsa: 2 large-ish avocados - diced - 1-2 TBLSP key lime juice - about 3 cups of mixed tomatoes (grape and heirloom cherry) – halved - 1/2-3/4 cup of crumbled feta cheese - 1 yellow onion, cut in eighths, sprinkled with olive oil, salt and pepper and roasted at 400 degrees for 25-30 minutes-1 large roasted pepper chopped - 3 cloves of garlic – chopped - 1 handful capers, drained and rinsed-1/2 cup of cilantro and mint mixed–chopped coarsely - 5 thin slices of pancetta, chopped and sauteed in a bit of olive oil till crisp (set aside to cool a bit)

Preheat oven 375 degrees if you plan to roast chicken.
Combine the ingredients for the marinade and pour over the chicken. Marinate for an hour in fridge, turning once after 30 minutes, and then let come to room temperature while you roast onions and saute pancetta. If you're grilling, preheat grill. Grill or roast the chicken till done
Salsa: Mix all the salsa ingredients and stir gently. Serve with the chicken and risotto. Garnish with more Feta and chopped mint.
Risotto: 2 Tblsp butter - 1 medium onion, chopped - 1/2 cup white wine - 1 cup Arborio rice 4 cups chicken stock, heated to a very low simmer - 1/4 cup chopped roasted pepper - 2 Tblsp chopped mint and basil mixed - 1/2 cup Parmesan cheese, freshly grated.
Melt butter in large pan and saute onion till soft. Add rice and stir and saute for 2-3 minutes till translucent. Add wine and cook till absorbed. Start adding simmering stock one ladleful at a time. Allow rice to absorb the liquid before adding the next ladle. It should take 20-30 minutes to completely cook the rice and use all the liquid. Remove from heat and stir in Parmesan cheese, roasted peppers and herbs. Serve topped with chicken and salsa. For this presentation, I spooned the risotto into the ring of a springform pan which I sat on the plate. Smooth the top and lift off the ring. I also do this for individual servings using mini spring forms or even biscuit cutters. (BY PAT)

Spaghetti with garlic, olive oil and red pepper

Boil about 3 liters of water with 2 tablespoons salt. Pour into a bowl about 5-10 ml. of extra virgin olive oil and add in the garlic and chilli Ariosto (one teaspoon) and let stand preparation. Pour the olive oil in a frying pan and 3 minutes before pasta is cooked, turn the fire to minimum. Be careful not to fry oil too much. Quench the fire under the pan. Drain the spaghetti al dente and pour into the pan. Merge the preparation of cold oil with garlic and chilli Ariosto. Mix well so that oil does not remain at the bottom of the pan. If you prefer, add fresh finely chopped parsley.

Ingredients 2
200 g of spaghetti (7 oz)
100 ml Italian olive oil
2 tbsp. parsley
Ariosto Garlic and chilli
Find out more

Penne with garlic, olive oil and red pepper

Take a bowl and pour a little olive oil and then add Garlic and chilli Ariosto and let remarry. Heat some olive oil in a frying pan. Put in the pan some tomato sauce and cook 10 minutes. Cook the penne in salted water, drain and place in the pan with sauce. Combine with chopped parsley and oil with garlic and chilli. Cook only 1 minute in the pan.

Ingredients 2
180 g of penne (good quality)
Italian olive oil
Ariosto Garlic and chilli
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Baked thighs of chicken

Take 4-5 thighs of chicken. Skin and discard the greasy parts if you wish.
Line an oven plate with oven paper and grease with a little olive oil. Place the thighs of the chicken on it and sprinkle with Ariosto's seasoning for meat roasts specialty. If wished, circle the thighs with potatoes cut into small pieces. oven at 180°degrees C° (350 F.)

Ingredients 2
4-5 chicken thighs
300 g new potatoes or oven potatoes in cubes
Enough Ariosto's seasoning for meat roast.
Find out more

Fettucine in Simple Sausage Sugo

Sauté the sausage in the oil, breaking it up with a wooden spoon while it browns. Sauté until you don't see pink. Add the tomatoes and the Ariosto's seasoning for sauce.Crush the tomatoes as you did with the sausage. Reduce over medium heat for about 10 minutes. Boil the pasta (should take about 2-3 minutes) then add it to the sauce in the pan. Toss in the pan and serve warm. You could grate some Reggiano, but that's gilding the lily, frankly. (by chef DeLaurenti).

Ingredients 4
2 Tbsp Olive Oil
1 lb of fresh fettucine pasta (see above). Fettucine is about the width of a pencil. 1.28 oz can of peeled tomatoes (with the juice)
1 lb fresh sausage out of the casing (try half hot and half sweet Italian from CasCioppo
1 Tbsp Ariosto's seasoning for sauce (Sputini will work. So will Misto Ligure from La Bella)

Spaghetti with sworfish

Wash the green peppers. Divide in halves. Discard the seeds and the white threads. Cut them into strings. Fry in a pan with 4 tablespoon of olive oil till tender. In another pan, brown the swordfish in 2 tablespoon of olive oil and a coffee spoon of Ariosto's garlic and pimento specialty. When the fish is cooked, add the green peppers and keep it warm.In the meantime, cook the spaghetti al dente in plenty of salted boiling water. Don’t overcook. Drain the spaghetti and put it in the pan again with the fish sauce, adding a tablespoon of the cooking water put aside. Serve piping hot.

Ingredients 4
200 g. swordfish
300 g. green peppers
400 g di spaghetti, high quality olive oil
A fair amount of Ariosto's garlic and Chili Pepper

Chilli with meat

Pour 2 spoons of the oil in a saucepan, let it sizzle then add ¼ of the ground beef you have prepared; leave it in the saucepan to brown, then remove it and place it on a plate or another pan, and proceed with the remaining meat. The best thing to do is to brown ¼ of meat per time, in order to cook it equally. Now add the remaining 2 tbsp olive oil and add the minced onions, mashed garlic and the fresh chilli peppers. Let it brown for some minutes ( about 3) mixing with a wooden spoon every now and then.
Now add the flour and Ariosto aglio e peperoncino, stir for 3-4 minutes; add the beans, the chopped tomatoes and the meat you previously cooked, then tomato sauce, water and the stock cube. Stir til boil, add salt and pepper, add the fresh red chopped pepper, lid and let it cook for at least 2-3 hours on low heat stirring it about every 15 mins. (BY ANNALISA)

Ingredients 4
can of mexican bean
425 ml water - 1 stock cube
500 g of ground beef ( minced meat)
4 tbsp extra virgin olive oil
2 minced middle sized onions
1 mashed garlic clove 1 tbsp flour
1-2 fresh chilli pepper (make sure to remove the seeds!)
1 tbsp Ariosto aglio e peperoncino
400 gr (1 can) chopped tomatoes
2 tbsp tomato sauce - salt & pepper
1 chopped red pepper

Rustic Oven Fries with Ariosto seasoning for potatoes

Preheat the oven to 425 degrees F. - Peel the skin off on all the vegetables.Cut the vegetables into a fairly long and thick sticks.
Blanch them in a pot of hot water for 5 minutes.Shock the vegetables in cold water for a couple of minutes to stop cooking. Pat the dry with paper towel and drizzle with Olive Oil.
Sprinkle the Ariosto seasonings and mix them well with both hands.
Spread them on a oven proof cookie sheet with overlapping and bake for 15 minutes on the top rack *keeping a close eye on them*. Bake 5 more minutes if you like them extra crispy. Serve immediately with some ketchup (BY Cool Lassie).

Ingredients 2
Russet Potato - 1,
large or Yukon Gold - 2, medium
Carrots - 2, medium Olive Oil - 1 1/2 tbsp
"Secret" Vegetable - 1/2, large
Ariosto Seasonings (Insaporitore per patate fritte e arrosto - For Roasted and Fried Potatoes) - 1 tsp

Tri Color Rotini with herbed shallots mushroom green squash


In a skillet, add the olive oil and saute the mixed veggies for 5-10 minutes.
Sprinkle the seasoning and add the cooked pasta.Mix gently until evenly incorporated
Transfer the pasta to a serving bowl and garnish with tomatoes and some shallot slices (BY Cool Lassie).

Ingredients 2
Olive Oil - 2 tbsp
Tri-Color Rotini/Corkscrew pasta - 4 cups, cooked
Mixed Veggies (2 Baby Green-Squash, 10 Button Mushrooms, 1 shallot, 1 Roma Tomato) - 2 1/2 cups
Ariosto Seasoning "Aglio e Peperoncino" - 3/4 tsp

Courgett (zucchini) flowers in light batter

Wash well the zucchini flowers and fill with the anchovies and a little mozzarella.
Pour in a plate the Ariosto's batter specialty and spread the zucchini flowers with it. Pour the necessary sunflower oil in a frying pan and leave it to warn. Fry the zucchini flowers a little at a time.

Ingredients 4
Zucchini flowers
Anchovies Mozzarelle
Sunflower oil
Ariosto's batter specialty

Baked potatoes

Wash the potatoes, peel, dry and cut into slices of the same thickness
Heat the oven at 180°. Put a single layer of potatoes on the oven paper covering the sheet.
Oil the potatoes and dust them with a tablespoon of Ariosto's seasoning for potatoes. When ready, sprinkle the potatoes with breadcrumbs and roast quickly under the grill. Serve piping hot.

Ingredients 4
800 g potatoes
Some breadcrumbs
2 tablespoon olive oil
Ariosto seasoning for potatoes

Herbes potatoes

Peel the potatoes and cut of the angles.
Cook a little in lightly salted water and cut into round slices, possibly of the same thickness.
Pass them in the melted butter and sprinkle with a tablespoon of Ariosto's seasoning for potatoes. Serve in a warmed vegetable dish.
This is a perfect side dish for a veal roast or scaloppine

Ingredients 4
600 g potatoes (not of the floury quality)
100 g melted butter
Ariosto seasoning for potatoes

Spaghetti al cartoccio (cooked in parchment paper)

Saute the onion in olive oil. Add the tomatoes and a teaspoon of Ariosto's seagoning for Tomato Sauce. Cook for about 20 minutes and, at the end, add the olives cut in small pieces In the meantime, cook the spaghetti in plenty of salted boiling water. Don’t overcook. Put the spaghetti in the pan with the sauce and mix well. Cut 4 rectangles from a piece of parchment paper. Place a quarter of the spaghetti on each rectangle and add a piece of bacon and an anchovy filet on top of the spaghetti. Close the small parcels. Put them in the oven for 10 minutes and serve closed and piping hot.

Ingredients 4
500 g of spaghetti
1 onion
200 g. tomatoes, in small pieces
A few black olives, coarsely chopped
4 slices bacon, high quality olive oil
Ariosto's seasoning for Tomato Sauce.

Grilled chunks of swordsifh

In a bowl mix the lime juice, 4 tablespoons of oil, and a tablespoon of Ariosto's seasoning for Fish. Cut the swordfish into small cubes and leave it to marinate for half an hour. Cut the limes into segments. Dry the pieces of swordfish. Stick a segment of lime and a cube of swordfish on a skewer or toothpick. Heat the grill and cook the pieces of swordfish till well browned. Serve piping hot.

Ingredients 4
400 g. swordfish
3 lime
Olive oil
Ariosto's seasoning for fish

Herb omelette

Warm a little olive oil, ad medium heat, in a frying pan (2 minutes) or melt 20 g butter, if preferred. Pour the eggs in the frying pan.
During cooking, loosenthe sides of the omelette with a spatula.
Shake the frying pan, turn it over with the help of a cover finish cooking the omelette.

Ingredients 2
6 eggs
20 g of butter
Olive oil
Ariosto's seasoning for eggs and if desired, some grated cheese

Crusted rumpsteak

Slice finely two cloves of garlic with a little parsley and a few capers and mix all with a little IMPAN Ariosto's specialty.Coat 700 g. of rumpsteak with 2 tablespoon of mustard diluted in a little milk and turn it over and over in IMPAN in order to cover it completely. For a little olive oil. Place in an hot oven and leave it to cook for about 30 minutes.

Ingredients 4
700 g. rumpsteak
Mustard diluted in milk
A few capers
2 cloves of garlic
A few sprigs of parsley
IMPAN Ariosto's specialty

Flavoured stew

Cut the meat into small cubes. Put in a cowl the juice of an orange, a lemon and a lime. Add the Ariosto's seasoning for stews. Mix well and leave to marinate, turning the meat cubes from time to time Drain well.
In a large pan, melt the butter together with the oil and fry the meat quickly for a few minutes. Mix often in order not to let the meat stick to the pan. Strain the marinade and pour it back in the pan. Cook for 45 minutes, covered, adding if needed, a little hot water. Serve piping hot.

Ingredients 4
800 g. veal shoulder
40 g. butter
3 tablespoon oil
1 orange - 1 lemon - 1 lime
Enough Ariosto's seasoning for stews

Breaded sole

Soak the 2 filets in a little wather or milk. Place Ariosto's IMPAN on a plate and bread the sole in it. Line a baking pan with parchment paper and grease it with a little olive oil. Place the sole in the pan and cook it at 180° degrees C° (350 F.) for 20 minutes

Ingredients 2
2 medium soles filets
cleaned and skinned
Olive oil
Ariosto's IMPAN

Ham stuffed veal roast

Flatten the meat. Cover it with slices of ham and the scales of grana cheese. Roll it and close it well with a piece of string. Fry quickly in a pan with 2 tablespoon of oil and roast and the butter, a small spoon of Ariosto's seasoning for meat and roast and soak with the red wine. Let it evaporate and cook for about one hour, adding, if needed, a little hot broth. When cooked, take out the roast and put i aside. Add the cream to the cooking sauce and boil down al low heat for a few minutes. Slice the roast and serve it with its sauce.

Ingredients 4
800 g of veal
4 slices of ham
50 g. scales of grana cheese
2 glasses of red wine a little broth
25 g. butter, 1 dl cream
High quality olive oil
Enough Ariosto's seasoning for meat and roast.

The drunken pheasant

Wash the pheasant and remove the innards, reserving the small liver. Season the inside with a large amount of Ariosto's seasoning for Stews, ½ onion, the apple cut in thin slices, and the entire small liver. Close with toothpicks.Put the pheasant in a saucepan with the butter and brown it well. Add the brandy and light it. Then, take the pheasant from the pan. Pour the broth and the wine in the cooking gravy. Stir well and put the pheasant back into the saucepan.Add a little Ariosto's seasoning for stews and cover. Leave it at medium heat until the pheasant is cooked. Remove the pheasant. Add the cream to the gravy, cooking it to a thick consistency (without boiling it). Pour the sauce over the pheasant. Cut in slices and serve with fried cubes of bread or polenta.

Ingredients 6
1 pheasant about 1.2 Kg
3 Sliced green apple, ½ onion
4 tablespoons brandy-50 g. butter
½ glass of broth
½ glass dry white wine
100 g. liquid cream
Ariosto's seasoning for stewed meat

Pork roasted

Dry the skin very well score the skin at close intervals with a very sharp and pointed knife .
Pour the sachet all over the piece of meat making sure it is nicely spread all over. Place the extra salt on the top and put into the oven at a temperature of 230 degrees C° leave for about 30 minutes then lower the temperature to about 180 degrees C°. for about another hour. If one likes, one can add some root vegetables round it at this point as well as some fruit ( apples, pears) mixing the flavours. Depending on the type of vegetables it can take another 30-45 minutes of cooking in the oven. Test the meat with a prong and if the juice coming out is clear the meat is done. Take it out of the roasting container, leave for about 15 minutes while collecting the vegetables, collecting the gravy after removing all the fat.
The rind should be crackling and very crisp as all the fat has melted down into the roasting container. Slice following the scoring lines and serve. (by Elisa from U.K.)

Ingredients 6

2 kg of Leg of pork or of loin
1 sachet of Ariosto flavourings for meat.
A teaspoon of extra salt for the top of the skin /rind

Polenta and brasato

For the braised: brown the meat with a little 'oil and Ariosto for stewed meats, turning often, until golden is well. Pour in the wine Red and continue cooking, turning occasionally, until the wine is evaporated. Meanwhile whip the tomatoes with half a glass of water, carrot, celery, onion and rosemary. Add the mince vegetables to meat. Cook for about an hour, continuing to turn occasionally. Remove meat from heat and place on a chopping board and cut large slices. Replace the meat in the pot (where you stored the cooking sauce), add the remaining pieces and lots of water hot enough to completely cover meat. Cook for about 3 hours over low heat. Add the mushrooms drained in the last 40 minutes of cooking.
For the polenta: In a large saucepan bring the water to which have added a few of salt, almost to a boil: it must reach 60 ° (put a finger, if the water hot enough they should immediately remove the finger, then reached the temperature right). Dropping the two flours, stirring continuously to rain and bring to boil. Bake for about 45 minutes stirring often. (by Diana e Massimo from web)

Ingredients 6
for soldered:
1.5 kg shoulder of adult cattle
½ cup of extra virgin olive oil
1 large carrot - 2 stalks celery
1 medium onion - 1 can of peeled
1 large glass of red wine-bodied high-alcohol (cabernet, barbera at least 3 years )
2 dice classic - 30 grams of dried mushrooms soaked in hot water:
for the polenta: ½ kg of flour longed - 300 g of buckwheat flour
Approximately 2.4 liters of water (need three liters of water every kilo of flour) salt q.b.
Ariosto seasoning for stewed meat.

Spaghetti matriciana

In a large saute` pan add 3 Tbs of olive oil. Chop the onion finely and saute' it in the oil.
Add the pancetta and let it brown slightly. Add the white wine and let it evaporate.
Add the crushed tomatoes, the peperoncino and the basil. Cook for another 10 minutes.
Boil the spaghetti very "al dente" and pour into the saute` pan. Add 3 Tbs of pecorino romano and mix for 2-3 minutes.
Serve by adding a sprinkle of pecorino romano

Ingredients 2
Spaghetti - 200 g - 1/2 Lb
3 Cups - Crushed tomatoes - Salt q.b.
1/2 Cup - Pancetta cut in cubes
1/2 Cup - White wine - 1 Medium onion
1/2 Cup - Pecorino romano - olive oil
2 Leaves fresh basil - 1 peperoncino

Cavatelli with a taste of the sea

Fry the clove of crushed garlic in the olive oil. As soon as the garlic is light golden, add the washed clams. Add a glass of white wine and let it evaporate. When the clams are open, turn off the heat and reserve in a platter. Heat the pan again and add the tomatoes, cut in small pieces.At mid-cooking, add the shrimp. Cook for about 10 minutes, until done. Before turning off the heat, add the clams, the cavatelli (cooked aside), and some parsley. Heat it all for 20 seconds before serving.

Ingredients 4
500 g cavatelli
500 g clams (washed and cleaned)
300 g small shrimp
500 g tomatoes (cherry tomatoes for cooking)
Olive oil
1 clove crushed garlic 1 glass white wine, parsley.

Breaded mussels

Wash well 1,5 kg. of mussels and leave them to open out in a frying pan with a little oil and a sliced half onion. Take it off the fire and dispose of the empty shells.
Slice finely a little thyme, a clove of garlic and a few capers and mix them with IMPAN Ariosto's specialty. Add 4 tablespoon of oil and mix well. Pour this mixture in the shells with the mussels and press in well. Place them in a form and in the hot oven (200 degrees C°) and let it cook “au gratin”.

Ingredients 4
1,5 Kg. of mussels
Oil
a few capers
Half onion
a little thyme a clove of garlic
IMPAN Ariosto's specialty