Crunchy salad with Pinkimonio, Roquefort and apples

Ingredients Pinkimonio Apples Roquefort Mixed salad leaves Extra virgin olive oil Salt Pepper Vinaigrette Method In a dish prepare a vinaigrette adding the liquid of Morgan’s PinKimonio with extra virgin olive oil, salt and pepper. Cut the apples into thin...
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Giovanni’s Giardiniera and Brill

Ingredients 1,2 kg Brill Fleur de sel Marjoram Giovanni’s Giardiniera Method The brill is a lozenge-shaped fish. Preparing it is very simple: rinse the fish under running water and pat it dry with kitchen paper. Put the fish in a large dish and cook in the...
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Lamb skewers

Ingredients Lamb skewers Aromatic herbs: thyme, marjoram, mint Morgan’s Sauce Anna’s Sauce Vegetable Garden Sauce Black pepper Fleur de sel Method “Arrosticini” are skewers of lamb and are a typical dish from Abruzzo.. To make the arrosticini, cut the lamb...
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Fresh prawns with Pinkimonio: a pink marriage

Ingredients Red Mazara del Vallo prawns Dry marjoram Morgan’s Cauliflowers Pinkimonio Parsley and Capers Morgan’s Pesto Extra virgin olive oil Fresh orange juice Fleur de sel Method Put the raw red Mazara del Vallo prawns into a dish with the orange juice,...
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Raw meat with Giovanni’s Giardiniera

Ingredients Raw meat, sliced Morgan’s Sauce Giovanni’s Giardiniera Fresh mixed leaves Salt Black pepper Method Stuff the slices of raw meat which have been lightly salted and peppered, with a generous amount of Morgan’s Sauce, roll up the slice and arrange...
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Veal Cutlet with La Giardiniera di Morgan

IngredientsVeal CutletMorgan’s GiardinieraVegetable Garden SauceRosemarySageTraditional Balsamic Vinegar of Modena PDOMethodGrill the veal cutlet, keeping the meat pink and then add chopped aromatic herbs.Serve with drained Morgan’s Giardiniera mixed...
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