Droga La Saporita Spice Mix - 1 Sachet Gr.4 - Rebecchi

Con un ordine di soli 79,00 €, consegna GRATIS in Italia, altrimenti paghi solamente € 7,90

Spedizione in Italia con GLS e TNT IN 24h/72h, tranne le disagiate che richiedono un 1 giorno in più, con Fedex e Ups 4/5 giorni in Europa

✔ Paypal, anche in 3 rate senza interessi

✔ Carta di Credito (Visa, Mastercard e American Express)

✔ Scalapay e Klarna: 3 Rate senza interessi

✔ Bonifico Bancario

1 sachet of Gr.4 of Droga La Saporita, an ancient blend of spices ideal for preparing dishes based on raw meat, stuffed pasta, meatballs, soups, roasts etc.
Ancient blend of spices born in the early decades of the 20th century, from the experience of the founder of the brand 'Via delle Indie', a great expert in the art of flavoring meats, has become, over time, an irreplaceable blend in the preparation of dishes of many Italian families. Ideal for the preparation of dishes based on raw meat, stuffed pasta, meatballs, soups, roasts etc.

Ingredients:
Coriander, cinnamon, caraway seeds, cloves, nutmeg and star anise

Recipes:
- Home-made agnolotti:

Ingredients for 8 people. For the pasta: 800 g of flour, water as needed, 4 eggs. For the filling: 500 g of boiled spinach, 300 g of beef, grated parmesan, sausage, 2 eggs, salt, a sachet of La Saporita.

Cook the meat over medium heat in a saucepan. Towards the end of cooking, add the sausage cut into small pieces and the spinach. Chop everything finely. Add the whole eggs, a handful of parmesan, a pinch of salt and a pinch of La Saporita. On the pastry board, arrange the flour in a fountain shape, shell the eggs and knead, gradually adding the necessary water. Roll out two thin sheets of pasta with a rolling pin. On one of them, arrange portions of filling the size of a hazelnut at regular intervals and cover with the second sheet of pasta, pressing between each portion. Use the pastry cutter to make many square-shaped agnolotti, to be served dry or in broth.

- Pizza - The Tasty:

Ingredients for 6 people: ready-made pizza dough or prepared according to the traditional recipe (flour, yeast, water, salt). For the filling: 4 tomatoes, 2 cloves of garlic, 300 g of mozzarella, 12 anchovy fillets, 100 g of pitted black olives, extra virgin olive oil, salt, oregano, parsley, black pepper and a sachet of La Saporita.

Cut the tomatoes into slices and drain in a colander, sprinkled with salt. Chop the garlic. Spread the drained tomatoes and the mozzarella slices, the anchovy fillets, the garlic, the olives. Sprinkle with a spoonful of oregano, a pinch of pepper and a drizzle of oil. Finally, sprinkle with the La Saporita sachet. In the oven for 40 minutes at 180 degrees.

- Chicken and vegetable couscous:

Ingredients for 4 people: 1 chicken leg per person, 1 aubergine, 2 courgettes, 2 peppers (yellow and red), 3 onions, 2 carrots, 2 tablespoons of tomato paste, a sachet of La Saporita, 1 clove of garlic, ground white pepper, olive oil, 400 g of fine couscous.

In a pan, brown the chopped onions and the garlic clove with oil. Add a sachet of La Saporita. Once browned, add the chicken legs and brown for 10 minutes. Then add all the ingredients cut into fairly small cubes (eggplant, courgettes, carrots and peppers).
Season with salt and cook. Add a little water and continue cooking over a low heat with the pan covered, stirring occasionally, adding more water if necessary. Almost at the end of cooking, add the tomato paste. Separately, prepare 400 ml of water in a pan, with a little salt and a teaspoon of oil. When the water has come to the boil, turn off the heat and add 400 g of couscous. Leave to rest for 4 minutes, then lift the lid and add a knob of butter. Separate the couscous with the prongs of a fork and plate, adding the chicken and vegetables. The recipe can also be made with just vegetables.

Packaged in Italy in the factory of: Via Saini Grat, 18 Hone (AO) Italy