info@fimmina.shop
RECIPES
In seed time learn, in harvest teach, in winter enjoy.
01.
AEOLIAN STYLE BRUSCHETTA
Preparation
Ingredients
Mince the capers in a bowl. Grill the bread slices in a toaster or in a pan on both sides. Cover the bread slice with Fimmina tomato pesto and with the minced capers Dress with extra virgin olive oil and oregano.
4 slices of bread
1 190 gr jar of Fimmina delicious tomatoes
pesto
capers
Fimmina extra virgin olive oil
oregano
02.
Spaghetti with sautéed artichokes and speck
Ingredients
Preparation
Cook your spaghetti in enough salted water Cut the speck into strips. Crop the onion and let it brown in two tbs of estra virgin olive oil. Add the speck strips.
Add the artichokes sliced into 4 pieces and let them cook for few minutes. When the pasta is ready, dry it and mix it with the condiment and with the “parmigiano” cheese.
320 gr of spaghetti
1 Fimmina Paesant style artichokes
1 small onion
1 slice of speck (cut thick 0.5 cm)
Pepper as required
100 gr of grated “parmigiano” cheese
2 tbs of Fimmina Extra Virgin olive oil
03.
Gourmet Sandwich
Ingredients
Preparation
Squeeze half a lemon into a bowl and mix it with 2 tablespoons of Fimmina extra virgin olive oil, a pinch of salt and rosemary. Grill the beef burgers on a hot plate until the desired cooking is achieved. Brush the meat with oil and lemon mix. Cut the Sicilian ancient grain loaves and place the rocket and the beef burgers on them. Lay the provola cheese on the meat and spread a layer of Fimmina cantaloupe melon extra jam with ginger and chilli pepper on it. Complete the layering with the ham and with the loaf top. Serve with country vegetables sautéed with butter, black pepper and parmesan.
Two Sicilian ancient grain loaves
1 jar of extra jam of Fimmina cantaloupe melon extra jam with 2 beef burgers
50 gr of row ham
4 slices of fresh "Provola" cheese
50 gr of fresh rocket
1 lemon
2 tbs FIMMINA extra virgin olive oil
1 little rosemary branch
04.
Spelt Salad
Ingredients
Preparation
Cook the spelt in plenty of salted water, cut the zucchini into cubes and fry it in seed oil. Cut the cherry tomatoes and season them with oil and salt. Drain FIMMINA peasant style artichokes. Once cooked, let the spelt get cool. Once cold, add the artichokes, zucchini, cherry tomatoes and mint to the spelt. Complete the salad with a drizzle of oil and parmesan flakes.
250 gr of spelt
1 Fimmina peasant style artichokes jar
8 cherry tomatoes
1 zucchini
8 gr of parmesan flakes
mint leaves to taste
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