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Recipes

Pesto Pizza with Tofu and Sun dried Tomatoes (Hot and Cold recipe)

Serves 2
Prep time 30 minutes
Cook time 15 minutes
Total time 45 minutes
Dietary Vegan

Ingredients

  • 1 packet AGLUTEN Le Pizzette, pizza base
  • 1 tablespoon Roasted Garlic
  • LEVERNO Sun dried Tomatoes
  • 1/2 Red Onion, diced
  • RINATURA Bio Tofu, diced
  • 65g LEVERNO Pesto di basilico
  • 65g LEVERNO Pesto di Peperoncino
  • Some Basil leaves
  • Salt, Pepper

Directions

Step 1
Break up the garlic, cut the sun dried tomatoes into medium-sized pieces, dice half an onion, dice the tofu and cut the Basil leaves.
Step 2
Mix half of each pesto with the other and spread the mixture on the pizza base.
Step 3
Add according to your taste the diced sun dried tomatoes, onion, tofu, basil leaves and garlic and season with salt and pepper.
Step 4
After preheating the oven, bake the pizza at 180 C degrees for 10 to 15 minutes.
Step 5
Wait 5 minutes before cutting it and enjoy it!

Tomato and Katen Bread Soup (Hot and Cold recipe

Serves 4
Prep time 30 minutes
Cook time 1 hour
Total time 1 hours, 30 minutes
Dietary Vegan

Ingredients

  • RINATURA Bio Tomato pulp
  • 1 long red chili, removed seeds and chop
  • 4 garlic cloves, (finely chopped)
  • 1 onion
  • 4 carrots
  • 1 red pepper
  • 2 tablespoons RINATURA Bio Vegetable bouillon
  • 2 tablespoons RINATURA Fix-binder
  • 2 tablespoons sugar
  • 4 tablespoons extra virgin olive oil
  • 250g of katen bread, cubed
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons chopped basil, plus some extra small leaves for garnish
  • 250ml to 400ml water (depends on how thick you want the soup)

Directions

Step 1
Remove the seeds of the chili and red pepper and chop them as well as the onion, the carrots and garlic.
Step 2
Boil half of the water with the bouillon and mix the other half cold with the fix binder to dissolve it.
Step 3
Put the vegetables, oil, salt, pepper and sugar in the boiling bouillon for 30 minutes.
Step 4
Meanwhile, place the bread in a bowl and drizzle it with the vinegar. Set aside for 10 minutes to soften.
Step 5
Add the bread mixture, tomato pulp and basil to the soup and stir well to combine. Cover and simmer (low heat) for a further 15 minutes.
Step 6
Add the dissolved fix binder and stir well for 5 minutes.
Step 7
Use a stick blender to blend the soup until smooth.
Step 8
Can be served hot or cold, drizzled with remaining oil and garnished with small basil leaves. Enjoy!

Bruschettas: Chickpeas & Olives, Peperoni and Pomodori with salad

Prep time 30 minutes
Dietary Vegan
Meal type Appetizer

Ingredients

  • AGLUTEN Girella or AGLUTEN Francesino Baguette
  • AGLUTEN Girella or AGLUTEN Francesino Baguette
  • 200g chick peas
  • LEVERNO Bruschetta Peperoni
  • 1-2 red or yellow peppers
  • LEVERNO Bruschetta Pomodori (Spicy)
  • 2 avocados
  • SANT’AGATA Olio Extra Vergine
  • GALATEO Aceto Balsamico di Modena
  • Garlic cloves, (minced)
  • Salt and pepper
  • Fresh basil leaves, finely shredded

Directions

Step 1
For the Chickpeas and olives: mix the chickpeas, garlic, olive paste some oil, vinegar, salt and pepper. Allow to marinate for 15 minutes.
Step 2
For the Peperoni/Paprika/Pepper Bruschetta: mix the diced peppers, pepper paste, garlic, some oil, vinegar, salt and pepper. Allow to marinate for 15 minutes.
Step 3
For the Pomodori/Tomato & Avocado Bruschetta (Spicy): mix the diced avocado, the spicy tomato paste, garlic, some oil, vinegar, salt and pepper. Allow to marinate for 15 minutes.
Step 4
When ready to serve, toast or grill the bread. Place each mixture on the bread and top with the basil

Paprika and Veggies Bulgur / Couscous

Serves 8
Prep time 30 minutes
Cook time 1 hour
Total time 1 hours, 30 minutes
Dietary Vegan

Ingredients

  • AL AMIER Couscous or Bulgur
  • AL AMIER Harissa
  • AL AMIER Spices (Kebab, Kefta, Ras el Hanout, Zhoug or Baharat)
  • 4 tablespoons SANT’AGATA Olio Extra Vergine I Clivi
  • 1 onion
  • 2 tablespoons RINATURA Bio Vegetable bouillon
  • 3 carrots
  • 2 turnips
  • 2 zucchini
  • 2 sweet potatoes
  • 1 red pepper
  • 400g chick peas in can
  • LIAKADA Paprika Ajvar Spicy/Mild
  • 1 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon saffron
  • 1/2 teaspoon curry

Directions

Step 1
Cook the onions with oil.
Step 2
Add the vegetable bouillon and add 500ml water.
Step 3
Add the carrots, turnips and sweet potatoes.
Step 4
Cover and simmer (medium-high heat) for 20 minutes.
Step 5
Add zucchini and the pepper. Simmer for a further 20 minutes (low heat).
Step 6
On the lowest heat, add chickpeas, paprika cream, cinnamon, turmeric, saffron and curry for the last 10 to 20 minutes.
Step 7
Meanwhile, mix the couscous/bulgur with 600ml-700ml salted boiling water. Let it simmer for 5-10minutes. Stir it with a fork, and add olive oil.
Step 8
Serve the couscous/bulgur with vegetables on.
Step 9
If you like it spicy you can serve with some harissa or add spices … Enjoy!

Creamy Coconut Mushroom Risotto

Serves 4
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Dietary Vegan

Ingredients

  • SANT’AGATA Olio Extra Vergine e Peperoncino
  • 1 chopped onion
  • 250g sliced mushrooms
  • 1/4 cup White wine
  • 2 tablespoons RINATURA Bio Vegetable bouillon
  • 650ml water
  • LIEN YING Coconut cream
  • Chopped parsley
  • LEVERNO Risotto rice

Directions

Step 1
Cook the mushrooms and onion with pepper oil in a saucepan.
Step 2
Add the rice and cook for about five minutes.
Step 3
Stir in white wine and allow evaporating.
Step 4
Mix the stock and water until dissolved.
Step 5
Stir in one cup of stock at a time and allow simmering for several minutes until all stock has been added.
Step 6
Finally, add the coconut cream and allow simmering for another 5 minutes.
Step 7
Wait not to burn your tong and enjoy!!!

Farfalle with sun dried tomatoes, tofu and olives

Serves 4
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Dietary Vegan

Ingredients

  • COLLITALI Extra Virgin Olive Oil with Basil
  • Basil leaves
  • NOSARI Butterfly Pasta tricolor
  • LEVERNO Sun dried Tomatoes
  • RINATURA Bio Tofu
  • MEDBEST Mixed Olives
  • 2 cloves Garlic (crushed)

Directions

Step 1
Bring a large pot of water to boil. Add pasta for 10-12 minutes.
Step 2
Meanwhile, you can cut in medium-sized pieces, the basil leaves, sun dried tomatoes, tofu and olives (take off the pits).
Step 3
Drain the pasta and add everything with some basil olive oil and cook slowly together for 5 minutes.
Step 4
Serve and add the basil leaves on top. Can be eaten cold or hot, as you wish… Enjoy!

Grissini with olive paste, paprika-coconut cream and artichoke cream

Serves 4
Prep time 10 minutes
Dietary Vegan

Ingredients

  • LIAKADA Olive paste (ready to serve)
  • LIEN YING Coconut cream
  • RINATURA Bio Paprika cream
  • IBERO Artichoke hearts
  • Vegetal cream
  • LEVERNO Grissini Classico or LEVERNO Gressini Piccoli (small)

Directions

Step 1
Mix the paprika cream and a quarter of the coconut cream.
Step 2
Mix the artichoke hearts with the vegetal cream thanks to your mixer.
Step 3
The olive paste is ready to serve.
Step 4
Can be eaten alone as a dinner or with friends for a nice aperitif!

French “Millefeuille” with crackers, apple and syrup

Serves 2
Prep time 10 minutes
Dietary Vegan
Meal type Dessert

Ingredients

  • RINATURA Bio Maple Syrup or RINATURA Bio Agave Syrup
  • RINATURA Bio Honey, nuts and raisins crackers
  • 2 apples

Directions

Step 1
Mix the apples with some syrup (don’t put too much and taste it before adding more) until smooth.
Step 2
Prepare by inserting the mashed apples in between the crackers.
Step 3
If you love it very sweet, you can top it with a little syrup. It can be served with a vegan Ice cream. Enjoy!

Tofu baked apples with maple syrup

Ingredients

  • RINATURA Tofu
  • Maple syrup RINATURA
  • Cream
  • Raisins
  • RINATURA sesame seed
  • 6 Apples
  • 1/2 Cinnamon stick

Directions

Step 1
Clean the apples and make a hole in the middle. And arrange them in an oven-proof dish.
Step 2
Roll the tofu sticks in sesame seeds and grind cinnamon.
Step 3
Put them inside the apples and add some raisins.
Step 4
Cover the inside with a mix of cream and maple syrup.
Step 5
Bake in the oven at around 180° C for 15-30 minutes.

 

Gluten Free Pizzette

Ingredients

  • 2 packets AGLUTEN pizzette
  • RINATURA Tomatenmark
  • 2 Tomatoes
  • 1 Red Pepper
  • aSmall Onion
  • Oregano
  • Cheese

Directions

Step 1
Spread some Tomato sauce on the pizzette.
Step 2
Add pieces of tomatoes, onion and pepper.
Step 3
Scatter it with cheese and oregano
Step 4
Bake in the oven for 15-30 minutes at around 180° C

 

Gluten Free Mozza & Paprika Croquettes

Ingredients

  • 2 Mozzarella
  • AGLUTEN pangrattato
  • RINATURA sandwich creme paprika

Directions

Step 1
Cut the mozzarella into pieces of around 2cms.
Step 2
Coat these pieces with the paprika cream
Step 3
Coat again with the breadcrumbs.
Step 4
Fry in hot oil. And drain with some kitchen paper.

 

Tagliatelle pasta with Porcini mushroom and Truffle with a basil sauce

Ingredients

  • 85g fresh basil
  • TARTUFLANGHE'S Tartufissima pasta
  • TARTUFLANGHE'S Mushroom and Truffle cream
  • Butter
  • 20g Italian pine nuts
  • 1/2 Garlic Clove
  • 1 tablespoon Extra Virgin Olive Oil
  • 4 tablespoons Grated Parmesan Cheese
  • Salt

Directions

Step 1
Toast the pine nuts on a low flame.
Step 2
Wash the basil leaves and cut them in thin strips. Place the basil in a little strainer, squeeze it and keep the water in a glass.
Step 3
In a large saucepan, brown the garlic in the melted butter, adding the basil juice.
Step 4
Cook the tagliatelle in 1 liter of boiling water for about 4 to 5 minutes. Drain the pasta and keep 1 glass of cooking water.
Step 5
Place the tagliatelle in the saucepan; add the pine nuts, the basil strips, the mushrooms and truffle cream and the extra virgin olive oil.
Step 6
Toss the pasta for 1 minute and serve immediately. Add some grated parmesan cheese.

 

Pasta with poached egg, Parmigiano and Truffle sauce

Ingredients

  • 2 tablespoons Butter
  • 50 Cl Cream
  • 1/2 glass Milk
  • 1 cup Parmigiano cheese (grated)
  • Salt and Pepper
  • 4 Eggs
  • 1 box TARTUFLANGHE’S
  • 1 jar TARTUFLANGHE’S Black Summer Truffle Cream 30g

Directions

Step 1
Melt the butter in a saucepan.
Step 2
Add the cream.
Step 3
Gradually add the parmigiano cheese, whisking continuously.
Step 4
Add 1/2 glass of milk and season with salt and pepper.
Step 5
Turn the heat off; add the truffle cream.
Step 6
In almost boiling water with a little bit of vinegar, poach your eggs one by one.
Step 7
Cook the tagliolini egg pasta, following the instructions on the box and use the sauce and eggs as dressing.

 

Celery Salad with Truffle

Meal type Salad

Ingredients

  • 1 Celery root
  • 1 Celery heart
  • 1/2lb Cured ham or tongue
  • 3 tablespoons Olive oil
  • Juice of half lemon
  • Salt and pepper
  • 1 jar TARTUFLANGHE’S whole Black Summer Truffle 20g
  • 1 tablespoon TARTUFLANGHE’S Truffle oil

Directions

Step 1
Peel the celery root and cut into matchstick pieces. Cut the celery into thin slices horizontally.
Step 2
Cut the ham or tongue into two thick slices end then dice it.
Step 3
Mix the salt and pepper in lemon juice and mix with the olive oil and truffle oil.
Step 4
Dress the two types of celery together with the mixture.
Step 5
Sprinkle truffle shavings over the salad.

 

Ice Cream with White Truffle

Meal type Dessert

Ingredients

  • 4 cups Heavy cream
  • 4 Egg yolks
  • 5 tablespoons Sugar
  • 1 tablespoon Vanilla extract
  • 1 tablespoon TARTUFLANGHE’S Olio con Tartufo Bianco
  • 1-2 tablespoon TARTUFLANGHE’S crema di Tartuffo Bianco
  • 1-2 tablespoon TARTUFLANGHE’S Miele con Tartuffo Bianco

Directions

Step 1
Bring cream to a simmer in a medium saucepan over medium heat. Meanwhile, put egg yolks and sugar in a medium mixing bowl.
Step 2
Slowly pour 1 cup of the hot cream into the yolk mixture, whisking constantly; then gradually add mixture back into the hot cream in the saucepan, stirring with a wooden spoon for about 10 minutes.
Step 3
Strain custard through a sieve into a medium bowl.
Step 4
Set aside to cool, then cover and refrigerate for at least 4 hours.
Step 5
Add vanilla, honey and truffle cream to cold custard, then pour into an ice cream maker and process adding truffle oil few minutes before churning is completed.

 

Gluten free Lasagna

Ingredients

  • 1 packet AGLUTEN lasagne
  • 1 1/2lb Ground pork, beef or veal
  • 2 Cloves garlic, (minced)
  • 1 Medium onion (diced)
  • 1 can Diced tomatoes
  • 1 jar RINATURA Tomato paste
  • 1 teaspoon Dried parsley,
  • 1 teaspoon Dried basil
  • 1 teaspoon Dried oregano
  • 1 pinch White Sugar
  • 8oz Ricotta cheese
  • 3 Eggs (lightly beaten)
  • 1lb Mozzarella cheese
  • 1 cup Grated pecorino Romano cheese
  • Salt & Pepper

Directions

Step 1
Heat oven to 375 ºF or 190 ºC
Step 2
In boiling water cook lasagne noodles to a firm al dente
Step 3
Heat a large frying pan to medium-high and cook the onions until clear.
Step 4
Add meat and garlic. Cook until the meat is crumbly evenly browned. Drain off excess grease.
Step 5
Stir in the diced tomatoes, tomato paste, parsley, basil, oregano, and sugar and simmer for about 20-30 minutes.
Step 6
In a large bowl, mix together the eggs, ricotta, Romano cheese, salt, black pepper, and half of the mozzarella cheese.
Step 7
To assemble the lasagne, spread a thin layer of the cooked sauce evenly over the bottom. Cover with ⅓ of the lasagna noodles, ⅓ of the remaining cooked sauce, and so on.
Step 8
Sprinkle the remaining mozzarella cheese evenly over top of the lasagna.
Step 9
Bake for about 30 minutes until the sauce is bubbly and the cheese is melted and golden brown.

 

Balsamic fish fillet with Bulgur

Ingredients

  • 600g Fish Filet
  • 2 tablespoons LEVERNO Aceto Balsamico di Modena
  • Salt & Peppers
  • Flour
  • Butter for frying
  • AL AMIER Bulgur

Directions

Step 1
Marinate the fish filet with Balsamic for around 1/2 hour.
Step 2
Season with salt, pepper and spicies.
Step 3
Roll in flour and fry in hot fat fry.
Step 4
Garnish with bulgur, slices of lemon and spices of your choice.

 

Peanut-Banana Muffins

Ingredients

  • 2 cups Flour
  • 1 cup Sugar
  • 2 Eggs
  • 1 cup Milk
  • 1/2 cup Oil
  • 1-2 Bananas
  • NICK Crunchy Peanutbutter

Directions

Step 1
Mix flour, sugar, eggs, milk and oil.
Step 2
Add the mashed banana into the batter mix.
Step 3
Fill each paper cases halfway.
Step 4
Give to each muffin about 1 tsp peanut butter and put again batter mix to cover it.
Step 5
Bake in the oven at 200 ° C for about 15-20 minutes.
Step 6
Leave to cool before eating.