RECIPES

If you want to know how to use at their best our 

Luciano Reina's products

here you may find some simple and delicious recipes.

                                                                                                                                                                                                                                             

Savory pie with Artichoke Cream Luciano Reina

INGREDIENTS:

1 Round Puff Pastry

1 Jar of Artichoke Cream Luciano Reina

100 g Speck

300 g Mashed potatoes

120 g Mozzarella cheese

to taste Grated Parmesan

Salt to taste

to taste black pepper

PREPARATION

  1. First prepare the mashed potatoes. You can use the bag or prepare it following the recipe you like best. The important thing is that it is creamy. Let it cool down

  2. Cut the mozzarella into cubes.

  3. Roll out the puff pastry with its parchment paper in a round pan.

  4. Stuff the puff pastry in the following order creating two layers: artichoke cream, speck, mozzarella and mashed potatoes.

  5. Sprinkle with a handful of black pepper and grated parmesan.

  6. Bake at 180◦ for about 20 minutes, until the mashed layer is slightly golden brown.

Savory pie with Artichoke Cream Luciano Reina

INGREDIENTS:

1 Round Puff Pastry

1 Jar of Artichoke Cream Luciano Reina

100 g Speck

300 g Mashed potatoes

120 g Mozzarella cheese

to taste Grated Parmesan

Salt to taste

to taste black pepper

PREPARATION

  1. First prepare the mashed potatoes. You can use the bag or prepare it following the recipe you like best. The important thing is that it is creamy. Let it cool down

  2. Cut the mozzarella into cubes.

  3. Roll out the puff pastry with its parchment paper in a round pan.

  4. Stuff the puff pastry in the following order creating two layers: artichoke cream, speck, mozzarella and mashed potatoes.

  5. Sprinkle with a handful of black pepper and grated parmesan.

  6. Bake at 180◦ for about 20 minutes, until the mashed layer is slightly golden brown.

Risotto with Hearts and Artichoke's pate' and Capuliatu

INGREDIENTS for 2 PEOPLE:

180 grams of Carnaroli rice
3 Artichokes
1 clove of garlic

½ glasses of white wine

1 liter of Vegetable Broth

1 knob of Butter

3 tablespoons of LR Artichoke Cream

1 tablespoon of Capuliatu LR

Extra virgin olive oil

Salt to taste

to taste black pepper

PREPARATION

  1. Clean the artichokes and extract the hearts. Transfer them to slightly acidulated water with lemon to prevent oxidation.

  2. In a pan fry the garlic clove with EVO oil and then add the artichokes to the pan. Salt and blend with white wine.

  3. In another pan, melt the knob of butter with a drop of EVO oil and toast the rice.

  4. When the rice is slightly golden and translucent, add the vegetable broth and cook the rice with subsequent additions of broth if necessary.

  5. Halfway through cooking, add the artichokes, then stir and continue cooking the risotto.

  6. At the end of cooking stir the risotto with 3 tablespoons of Luciano Reina Artichoke Cream and a nice mince of black pepper.

  7. Serve the risotto on the plates and finish each by placing the Capuliatu Luciano Reina and a drizzle of raw EVO oil.

Farfalle with rocket, pistachios and dried tomatoes

INGREDIENTS:

200 grams of pasta, short, Farfalle type
40 grams of rocket
10 Pistachios
2 tablespoons of EVO oil
1 pinch of Himalaya salt (pink)
5 dried tomatoes
1 pinch of Garlic powder

PREPARATION

  1. Wash and dry the arugula, then cut it with a knife finely enough.

  2. Cut the dried tomatoes and the pistachios into small pieces, after having peeled them.

  3. Combine the three ingredients in a bowl, add a pinch of pink salt, oil and a pinch of garlic powder. Leave the dressing to rest for about 10 minutes, time to boil the pasta.

  4. Boil the pasta and add it to the dressing.

Complete again with a drizzle of extra virgin olive oil.

Spaghetti with sea bream, zucchini and Sun Dried Tomatoes

INGREDIENTS:

350 grams of Pasta, Vermicelli
300 grams of sea bream, fillets
200 grams of courgettes
50 grams of dried tomatoes
1 small glass of white wine, dry
2 Shallots
70 grams of tomatoes, fresh
20 grams of garlic, clove
2 pinches of chilli powder
20 grams of parsley, freshly chopped
4 tablespoons of EVO oil
5 pinches of salt

PREPARATION

  1. We cut the dried tomatoes into small pieces, clean and mince the garlic. Let's combine it with the tomatoes and put them aside.

  2. We peel the fresh tomato, remove the seeds and water and cut the pulp into small pieces.

  3. In a pan greased with a little oil, brown the fillets of sea bream, reduce them into small pieces, add salt and flavor with the chilli pepper. Let's keep it aside.

  4. We clean and chop the shallot, let it dry in another large pan with the oil and white wine. Add the courgettes cut into strips for 5 minutes.

  5. We cook the vermicelli, drain them al dente and pour them into the pan with the zucchini.

  6. We combine the sea bream fillets, the dried tomatoes and the garlic, the tomato pieces and the chopped parsley.

  7. Now add the courgette flowers previously cleaned and cut into strips.

  8. We continue cooking in a pan for 1 minute over high heat, possibly adding a few tablespoons of the pasta cooking water to make the sauce homogeneous and creamy.

Spaghetti with fresh salmon, Sun Dried Tomatoes and pistachios

INGREDIENTI:

350 grammi di Pasta, Vermicelli
300 grammi di Orata, filetti
200 grammi di Zucchine
50 grammi di Pomodori secchi
1 bicchierino di Vino bianco, secco
2 Scalogno
70 grammi di Pomodori, fresco
20 grammi di Aglio, spicchio
2 pizzichi di Peperoncino in polvere
20 grammi di Prezzemolo, fresco tritato
4 cucchiai da tavola di Olio EVO
5 prese di Sale

INGREDIENTS:

400 grams of Pasta, Spaghetti
400 grams of salmon, fillet
80 grams of pistachios
5 dried tomatoes
1 small glass of white wine
1/2 Onions, coppery
4 tablespoons of EVO oil
2 pinches of salt
1 tea spoon of pink pepper

PREPARATION

  1. Wash the salmon and pat it dry with kitchen paper, remove any thorns and skin, then cut it into chunks.

  2. Dip the pistachios in boiling water and leave them to soak for 5 minutes, peel them and cut them into grains.

  3. Heat the dried tomatoes in hot water for 20 minutes, then dab them with kitchen paper and cut them into small pieces.

  4. Finely chop the onion and brown it in a pan with the oil, add the chopped pistachios, dried tomatoes and some pink peppercorns.

  5. Leave to flavor for a few minutes, then add the salmon into chunks and continue cooking over a high flame, stirring frequently, for another 5 minutes.

  6. Pour in the white wine, let it evaporate and remove from the heat.

  7. Boil the spaghetti in abundant salted water, drain them al dente - keeping a little cooking water - and pour them into the pan with the sauce.

  8. Sauté the pasta for a few seconds adding, if necessary, a little cooking water.

  9. Serve immediately on the table.

Pasta with broccoli and Sun Dried Tomatoes

INGREDIENTS:

320 grams of Pasta
200 grams of Broccoli
4 dried tomatoes
3 tablespoons of EVO oil
3 tablespoons of Pecorino cheese, grated
1 Spicy chillies
1 clove of garlic

PREPARATION

  1. Bring water to a boil in a large enough pot and dip the tender parts of the previously washed broccoli into it.

  2. Boil them not too much, 5 minutes, and drain them with a slotted spoon placing them on a plate. Bring the same water to a boil, add salt and toss the pasta to cook.

  3. Meanwhile, in a pan, fry some dried tomatoes cut into small pieces with a clove of garlic in extra virgin olive oil and after a few minutes add the broccoli and red chilli pepper.

  4. Drain the pasta al dente and add it to the broccoli.

  5. Sauté on a high flame, sprinkle with a generous handful of pecorino cheese and bring our pasta with broccoli and dried tomatoes to the table.

Some recipes are taken from: worldrecipes.expo2015.org

Typical Sicilian

Canned Food

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 Credits: Martina Pulichino per Luciano Reina srl