GRECI NSB New Year's Dinner Recipes

RECIPES FOR NEW YEAR’S 2019

Mini gazpacho with avocado and prawn Portions: 1 Sear the prawn. Mix the avocado with the salt, pepper, GAZPACHO Prontofresco 60 g Avocado 30 g oil and a squeeze of lime juice. Put this creamy sauce in Salt to taste a small glass and add the gazpacho. Decorate with the Pepper to taste prawn before serving. Extra virgin olive oil to taste Lime juice to taste Prawn 1 piece Rosemary to taste

Salmon bites with nori seaweed Portions: 4 SALMONE CON ALGA NORI Freschi di Cucina Cut the salmon with nori seaweed into thin slices. Make (Salmon with Nori Seaweed) 300 g CREMA VIOLA AL CAVOLO CAPPUCCIO Prontofresco small finger food bites by rolling each slice up with the (Creamy Purple Cabbage Paste) 50 g creamy mixture inside made by mixing the cheese with PEPERONCINI DOLCELACRIMA Prontofresco the chopped chives. Decorate with the red sweety drop (Sweety Drop Peppers) 4 peppers and creamy purple cabbage paste. Philadelphia-style spreadable cheese 100 g Chives to taste

Linguine with almond and prawn sauce Portions: 1 SALSA CON MANDORLA D’AVOLA Prontofresco (Avola Almond Sauce) 50 g CUBED PEPPER Prontofresco Cook the linguine in salted boiling water for 3/4 of the cooking time. (Peppercorns) to taste Clean the prawns and roughly chop 2 of them, leaving one whole to steam-cook. Dry the slice of ham by putting it in a fan oven at 90° for 15 minutes. MISTO FIORI PER DECORAZIONI Prontofresco (Mixed Flowers) to taste Sear the chopped prawns in a hot pan with extra virgin olive oil, garlic and a few peppercorns. Linguine 100 g Seared fresh prawns 2 Drain the linguine into the pan with the prawns, adding a little of the cooking Fresh organic lemon zest to taste water, the Avola almond sauce and then mix until creamy. Plate up the linguine and finish the dish with the crispy ham, the almond flakes, Dill to taste Crispy Parma ham 30 g the mountain cornflowers, dill and some grated fresh lemon.

Diced salmon on a tower of black Venere rice with beetroot crisps Portions: 1 RISO VENERE N°7 Prontofresco (Black Venere Rice No 7) 50 g Cook the black rice in plenty of salted water. Once cooked, drain and SCUBETTATA DI SALMONE Freschi di Cucina (Diced Salmon) 50 g leave to cool down. Season the rice with a drizzle of extra virgin olive CHIPS DI BARBABIETOLA ROSSA Prontofresco oil and, using a pastry cutter, arrange the rice in the centre of the (Red Beetroot Crisps) 4 dish. Season the diced salmon with a drizzle of extra virgin olive oil PUNTE DI ASPARAGI VERDI Prontofresco and add salt and pepper to taste. Garnish the dish with asparagus, (Green Asparagus Tips) 3 Mixed leaf salad to taste red beetroot crisps, a few salad leaves and an edible flower. Salt and pepper to taste Extra virgin olive oil to taste Edible flowers to taste

Guinea fowl with crispy ham and cabbage quenelles Portions: 1 CREMA AL CAVOLO CAPPUCCIO Prontofresco Pan fry the guinea fowl breasts with extra virgin olive oil and (Creamy Cabbage Paste) 50 g rosemary. Add salt and pepper and finish cooking for a few Guinea fowl breast 150 g minutes in the oven once you have wrapped the guinea fowl Crispy ham 30 g breasts in slices of prosciutto crudo, which should become very Mashed potato crispy. Thinly slice the breasts and arrange them on the plate 100 g together with the quenelles of red cabbage that you’ve made by Extra virgin olive oil to taste mixing the mashed potato with this creamy paste.

Coffee panna cotta with brittle Portions: 24 x 80 g Prepare the panna cotta by adding 800 ml of milk, 200 ml of Prontofresco (Panna Cotta Mix) coffee and 1 litre of cream. Pour into the moulds and leave to Prontofresco cool. (Brittle Mix) Put the panna cotta on plates and add the pre-prepared Prontofresco brittle. (Hazelnut Sprinkles) For the brittle: mix the chopped hazelnuts into the powder, place on the tray giving it the desired shape and bake in the oven for a few minutes.

Pistachio semifreddo Portions: 42 x 70 g Prontofresco (Dessert Mix) 1 bag Mix all the ingredients with a mixer, put the semifreddo in Prontofresco (Pistachio Paste) 350 g Prontofresco (Chocolate Sauce) to taste little moulds and leave them to cool in the freezer (-18°C). Non-dairy cream 750 g Once chilled, put them on a plate and garnish with the chocolate sauce and a few crumbled pistachios. *suitable for vegetarians