Recipes

Valentine's Day Dinner: Millefeuille of Carasau Bread with Salmon and Pistachio, followed by Spaghettoni with Friarielli and Caiazzane Olives.

January 27, 2021

Today we share with you the soft menu of San Valentino Eligere Food, to make your candlelit dinner even more special. Two special recipes by Chef Fabio Aceti,, simple and tasty, made with the highest quality products from the Eligere Food selection. We are talking about a romantic combination of...

Cold spaghetti salad with old Milan style and Anchovies from the Cantabrian Sea

April 24, 2020

Here is another super recipe by Chef Fabio Aceti of Tenuta le Cave with products from the Eligere Food selection: Old Milan style cold spaghetti salad and Anchovies from the Cantabrian Sea Ingredients x 2 servings Mancini Spaghetti 170 gr. Lemon zest cut into julienne strips 10 gr. Lemon juice...

Braised Beef in Red Wine with Polenta

March 11, 2020

In this difficult period for everyone, we believe one thing can cheer our hearts "EAT AT HOME", because perhaps this moment of sharing can make us savor a little pleasant normality. By virtue of this Eligere Food offers you a great traditional dish, simple to make, which will make us...

Risotto creamed with sour butter, honey, cinnamon, chilli and anchovies from the Cantabrian Sea

January 16, 2020

Today we want to tell you about the preparation of another recipe by chef Marco Zilindo of the Cappuccini Resort: Risotto creamed with sour butter, honey, cinnamon, chilli and anchovies from the Cantabrian Sea. For sour butter: 1 shallot 100 vinegar 100 wine Butter Reduce the shallot, vinegar and white...

Red prawn tortello with Andria PGI burrata sauce and lemon, mullet bottarga and Calvisius traditional royal caviar

December 27, 2019

Today we propose a recipe by Chef Bravetti Francesco del Vittoriano from Civitanova: Red shrimp tortello with Burrata di Andria PGI and lemon sauce, mullet bottarga and Calvisius traditional royal caviar. Ingredients: 100g tortelli stuffed with red shrimp 150g of Andria burrata 50g semi-seasoned goat cheese Grated lemon peel to...

36 months Parmigiano Reggiano pudding with black truffle, its water and crunchy vegetables

December 03, 2019

Today we want to tell you about the preparation of a recipe by chef Marco Zilindo of the Cappuccini Resort: the 36-month Parmigiano Reggiano pudding with black truffle, its water and crunchy vegetables. Recipe: 500 grams of cream 250 grams of Parmigiano Reggiano 36 months "selection" Eligere Food 4 eggs Preparation:...

Recipe Pork fillet with Sagrantino

June 23, 2019

Il nostro Filetto al Sangratino, piatto davvero semplice e gustoso, compagno ideale di un bicchiere di Sagrantino anche perchè è fatto col Sagrantino stesso.

Pasta with Cantabrian anchovies and cherry tomatoes

June 03, 2019

Un primo piatto leggero e appetitoso, con pomodorini freschi e filetti di acciughe del Mar Cantabrico. Sfiziosa e stuzzicante, si prepara in 20 minuti.

Spaghetti with butter, anchovies and lime

April 10, 2019

Gli spaghetti con burro, acciughe e lime sono un primo di sicuro effetto, dai sapori equilibrati e velocissimo da preparare. Un primo di sicur effetto.

Soft-boiled egg with caviar

January 22, 2019

Eccovi una gustosa variante “fuori classe” da veri gourmet del classico Uovo alla Coque. Uovo alla coque con caviale.

Parmigiano Reggiano fondue, quick and easy recipe!

January 14, 2019

La ricetta della fonduta di Parmigiano Reggiano conquisterà i palati più raffinati. Una bontà che tutti meritano di provare.