A COLLECTION OF INSPIRING RECIPES · 2021. 2. 19. · a shake half way through. 3. Cool and set aside until required. Roasted Zucchini INGREDIENTS 100g anchovy fillets 400g black

A COLLECTION OF INSPIRING RECIPES

BUITONI Tomato Sauces are made from a delicious blend of sun-ripened Mediterranean tomatoes.

Based on traditional Italian recipes, our ready-to-use range of BUITONI tomato sauces have been crafted by the

Chef team at Casa Buitoni in the Tuscan countryside. These tasty balanced sauces save you time in your busy professional kitchen, without compromising on quality.

PRIMIChilli Prawns 6Meat Balls 7Bruschetta 8Tomato & Basil Aranchini 9 Spanish Eggs 10

SECONDIKingfish with Ratatouille 12Chickpea & Chorizo Ragù 13Stuffed Herb Chicken Breast with Braised Lentils 14Tomato Eggplant & Prawn Risotto 15Moroccan Lentil Tagine 16Seafood Paella 17

PASTABeef Ragù Gnocchi 20Confit Octopus Penne 20Smoked Salmon & Spinach Cannelloni 21Mussel & Calamari Spaghetti 22Zucchini & Capers Casarecce 23Tiger Prawn Spaghetti 24 Polpette Fettuccini 25Pork Sausage Farfalle 25

PIZZACalamari & Rocket pizza 28Hot Salami & Persian Feta pizza 29Pork Sausage Farfalle pizza 29Zucchini & Feta pizza 30Prosciutto & Rocket pizza 31Tiger Prawn & Red Pepper pizza 32Bocconcini & Olive pizza 32Maple Syrup Chicken & Crispy Bacon pizza 33Anchovy & Goat’s Curd pizza 34Marinated Lamb, Feta & Olive pizza 35

FOUNDATIONSPizza Dough 38Fresh Pasta 38Potato Gnocchi 39Accompaniments 40-42Products 43

From the Mediterranean to YOUR MENU.

Take a moment to explore the versatility of Mediterranean flavours with the latest BUITONI recipe collection.

2 3

PRIMI

4 5

INGREDIENTS | SERVES 10

40ml oil

200g onion chopped

15g CHEF Black Garlic Paste

15g CHEF Fermented Pepper Paste

100ml dry white wine

1.25kg BUITONI Sugo al Pomodoro

(Coulis)

125g MAGGI Chilli Garlic Paste

15g cornflour

1.5kg prawns

25g fresh parsley, chopped

METHOD

Heat oil in large pan, add onion,

cook for 2 minutes.

Add BUITONI Sugo al Pomodoro

(Coulis), MAGGI Chilli Garlic Paste,

CHEF Black Garlic Paste, CHEF

Fermented Pepper Paste and wine

combined with cornflour.

Add prawns, bring to boil, simmer

uncovered for 2 minutes.

Just before serving stir in parsley.

Serve in a bowl with pita bread/

ciabatta bread.

INGREDIENTS | SERVES 101kg beef, minced 150g onion, chopped 180g spinach, frozen8g CHEF Black Garlic Paste20g breadcrumbs, dried 1 egg40g parmesan cheese, grated15ml CHEF Beef Liquid Concentrate

SAUCE 10g CHEF Black Garlic Paste40ml olive oil 750g BUITONI Sugo al Pomodoro (Coulis)20g CHEF Red and Port Wine PasteSalt and pepper to taste 15g fresh basil leaves chopped

METHODCombine first 8 ingredients, form into meatballs.Heat oil in pan, cook meatballs until golden. Remove from pan.Add combined remaining ingredients except basil to pan. Bring to boil, return meatballs to pan, simmer covered 10 minutes.

Stir in basil before serving.

ITALIAN MEATBALLS

CHILLI PRAWNS

P R I

M I

6 7


1 loaf Italian bread

200mL olive oil


Salt and pepper to taste

BUITONI Sugo al Pomodoro (Coulis)

Fresh basil leaves

METHOD

Slice the bread on the diagonal, making

1 1/2 cm thick slices.

Emulsify the CHEF Black Garlic Paste

and olive oil

Brush lightly with garlic flavoured olive oil

on both sides and place on a baking tray.

Cook until crisp and golden in a

pre-heated oven at 170˚C.

Remove and allow to cool.

Arrange on a platter, spoon a layer

of BUITONI Sugo al Pomodoro

(Coulis) and sprinkle

with basil.


30ml olive oil

1 medium onion, finely chopped

500g arborio rice

125ml white wine

40ml CHEF Vegetable Liquid

Concentrate

1.15 L water, warmed

250g parmesan cheese, grated

80g sun dried tomatoes, chopped


350g mozzarella cheese, shredded

4 eggs, whisked

200g dried breadcrumbs

500g BUITONI Sugo per Pasta

Bunch basil leaves, finely chopped

METHOD

Make up a stock with the

CHEF Vegetable Liquid Concentrate

and water.

Heat olive oil in a pan and cook

onions on a low heat for 5 minutes.

Add rice and cook for a further

2 minutes.

Add white wine and stir until

completely absorbed.

Gradually add stock, stirring constantly

until rice is tender, around 12 minutes.

Remove from heat and add parmesan

and sun dried tomatoes. Taste and check

for seasoning.

Spread the risotto onto a tray, cover

and refrigerate.

To assemble roll risotto into roughly

30 balls.

Meanwhile roll the cheese into 30 smaller

sized balls.

Moisten hands with water and press each

cheese ball into the risotto ball and wrap

the rice around to enclose it.

Form into smooth balls and set aside

to refrigerate.

Roll balls in seasoned flour, eggs and

breadcrumbs. Place in the refrigerator

until firm.

Deep fry in small batches at 180°C

until the balls are golden and the cheese

has melted inside.

Heat the BUITONI Sugo per Pasta

and stir in basil.

Serve arancini on a bed of tomato

and basil sauce.

TOMATO & BASIL ARANCINI

BRUSCHETTA

8 9

P R I

M I


20ml olive oil

185g chorizo, diced

250g red onion, finely chopped

260g mixed beans

500g BUITONI Sugo al Pomodoro

(Coulis)


2 pinches smoked paprika

90ml water

10 eggs

Salt and pepper

Parsley leaves, torn, to garnish

METHOD

Preheat oven to 150°C. Heat olive oil in

a pan and fry chorizo and onions on a

medium heat for 5-6 minutes.

Add beans, BUITONI Sugo al

Pomodoro (Coulis), CHEF Fermented

Pepper Paste, paprika and water.

Bring to boil and simmer for 5 minutes.

Check the seasoning.

Lightly grease 10 ramekins and spoon the

tomato mixture to fill. Make a well in each

and crack an egg into the well. Sprinkle

salt and pepper on top.

Place ramekins on a tray and bake in

oven for 10-15 minutes, or until the whites

have cooked.

Serve immediately with the toasted

bread of your choice.

Garnish with Parsley.

SECONDI

SPANISH EGGS

10 11


45ml olive oil

1 medium onion, cut into 2cm pieces

2 medium zucchinis, sliced into

2 cm pieces

4 red capsicum, deseeded, cut into

2 cm pieces

3 large eggplant, cut into 2cm pieces

20g CHEF Red and Port Wine Paste



(Coulis)

60g fresh baby basil leaves

10 x 160g Kingfish steaks

Lemon wedges to serve

METHOD

Heat 30ml tbsp oil in heavy based

saucepan over medium heat. Add onion

and cook 2-3 minutes or until onion is soft.

Add zucchini, capsicum and eggplant,

stir well. Cook 5 minutes or until

vegetables are just starting to brown.

Add CHEF Red and Port Wine Paste,

CHEF Black Garlic Paste, BUITONI

Sugo al Pomodoro (Coulis) simmer

15-20 minutes or until vegetables are

tender.

Stir through basil leaves, season with

sea salt and cracked black pepper.

To cook Kingfish, heat remaining oil in

frying pan. Cook Kingfish for 3-4 minutes

on each side, or until cooked through.

Serve Kingfish with lemon wedges

and ratatouille.


1 head garlic

30 mL olive oil

2 Spanish onions, thinly sliced

10g smoked paprika

5g saffron threads

660g chorizo, sliced on angle in

1cm pieces

800g tinned chickpeas, drained

and rinsed

1kg BUITONI Sugo al Pomodoro

(Coulis)

30g CHEF Red and Port Wine Paste

1 lemon, juiced

30g fresh mint leaves, coarsely chopped

30g fresh parsley leaves, coarsely

chopped

METHOD

Preheat oven to 180˚C. Wrap garlic in

foil and roast in oven for 25 - 30 minutes

or until garlic is soft. When cool enough

to handle squeeze garlic from skins and

mash with fork to form paste. Set aside.

Heat olive oil in heavy based saucepan

over medium heat. Add onions and cook

6-8 minutes or until onions are very soft.

Add paprika and saffron, cook 1 minute

or until fragrant. Add chorizo and

chickpeas and cook 2-3 minutes, stirring

occasionally. Add BUITONI Sugo al

Pomodoro (Coulis) and CHEF Red and

Port Wine Paste.

Bring to simmer and cook 1 hour

or until sauce has thickened slightly.

Stir in garlic paste, lemon juice, mint,

parsley, season with sea salt and

cracked black pepper.

KINGFISH served with RATATOUILLE

CHICKPEA & CHORIZO RAGÙ

12 13

S E C ON D I

INGREDIENTS | SERVES 1040mL oil250g onion, chopped10g CHEF Black Garlic Paste 700g arborio rice

1kg BUITONI Sugo al Pomodoro (Coulis)2 roasted eggplants1L water250mL dry white wine45ml CHEF Fish Liquid Concentrate 250g cooked peeled prawns250g peas

50g baby spinach leaves

METHODHeat oil in pan, add onion and cook for 2 minutes. Add rice, stir for 1 minute.Add BUITONI Sugo al Pomodoro (Coulis), roasted eggplant, water, wine, CHEF Black Garlic Paste and CHEF Fish Liquid Concentrate.

Bring to boil, simmer covered for 15 minutes.Add prawns, peas and spinach, simmer for further 5 minutes. If desired, garnish with grated parmesan cheese before serving.

Note: Prawns can be substituted with chopped cooked chicken and replace CHEF Fish Liquid Concentrate with CHEF Chicken Liquid Concentrate or for a vegetarian option omit prawns and replace CHEF Fish Liquid Concentrate with CHEF Vegetable Liquid Concentrate and add vegetables of your choice.


5g cumin seeds

5g coriander seeds

1kg BUITONI Sugo al Pomodoro

(Coulis)

15ml CHEF Chicken Liquid Concentrate

500mL water

200g dried brown lentils

60g fresh mint leaves

60g fresh parsley leaves

3 garlic cloves, crushed

1 lemon, finely zested

15mL lemon juice

45mL olive oil

2 x 1.6kg chicken breasts skin removed

& de-boned


15g butter, softened

2 bunches baby carrots, peeled & trimmed

METHODPreheat oven to 180˚C. To make lentils,

dry roast cumin and coriander seeds in

frying pan 1-2 minutes or until fragrant.

Transfer to mortar and pestle and grind

to a powder. Bring BUITONI Sugo al

Pomodoro (Coulis), CHEF Chicken

Liquid Concentrate and water to boil

in a saucepan.

Add lentils and simmer gently 1½ hours or

until lentils are tender. (Sauce should not be

thick. Add water if it thickens too much).

Season with salt and pepper.

Place mint, parsley, garlic, lemon zest

and juice in food processor, blend for 1-2

minutes. Slowly pour in 2 tbsp olive oil,

blend for 2 minutes or until mixture

is smooth.

Trim chicken and lay flat on clean work

surface. Evenly brush chicken with herb oil.

Starting from side of leg, roll chicken to form

a log, tucking in uneven ends.

Tie chicken with twine at 5cm intervals.

Rub chicken with butter, sea salt and

CHEF Fermented Pepper Paste.

Heat remaining oil in frying pan.

Add chicken, cook for 3 minutes on

each side or until golden. Transfer to

a roasting tray.

Cook for 30 - 35 minutes or until cooked.

Rest 10 minutes and slice.

To cook baby carrots, bring a saucepan

of water to boil. Add carrots, cook 8-10

minutes or until carrots are tender. Drain.

Serve lentil stew in shallow bowl,

topped with sliced chicken ballotine

and baby carrots.

Stuffed HERB CHICKEN BREAST with

BRAISED LENTILS

TOMATO, EGGPLANT & PRAWN RISOTTO

14 1514 15

S E C ON D I


2tbs olive oil

800g brown lentils (tins with liquid)

1 large brown onion, chopped chunky

2 large carrots, chopped chunky

1 medium swede, chopped chunky

1 yellow capsicum, chopped chunky

1 red capsicum, chopped chunky

1 tsp basil, finely chopped

1 tbsp cumin

1 tbsp smoked paprika

½ tsp ground cinnamon

1 bay leaf

½ lemon juiced

½ tsp minced ginger

½ tsp turmeric

4 tbsp pitted sliced olives

1 tsp thyme, finely chopped

400ml BUITONI Sugo al Pomodoro

(Coulis)2 tbsp parsley, finely chopped

3 tbsp mint, finely chopped

30ml CHEF Vegetable Liquid

Concentrate

15 ml CHEF Black Garlic Paste

15ml CHEF Fermented Pepper Paste

15ml CHEF Red and Port Wine Paste

150ml water

METHOD Sauté onions, peppers in half the olive oil

until tender. Remove and keep one side.

Now use the rest of the oil to sauté the

carrots and swede until lightly browned.

Return the onions and peppers to the heat

Deglaze with water.

Add the lentils, BUITONI Sugo al

Pomodoro (Coulis) tomatoes and all

other ingredients and bring to a simmer.

Continue simmering until the lentils

and other vegetables are tender.

Adjust the seasoning as needed with

salt and pepper.

Serve with rice or couscous.

GARNISH1 bunch Italian flat-leaf parsley

1 clove garlic peeled

1 tsp lemon zest

Salt to taste

Freshly-ground black pepper to taste

Wash and thoroughly dry the parsley.

Remove the leaves and finely chop parsley

until you have about 2 tablespoons worth.

Finely mince the garlic.

Use a lemon zester to remove about

1 teaspoon of lemon zest.

Combine all the ingredients in a bowl and

season to taste with salt and black pepper.

You can pound the ingredients together with

a mortar and pestle. Serve on top of your

Moroccan Lentil tagine


30mL olive oil

550g fillets firm white fish, cut into

2cm pieces

1kg medium green prawns, peeled,

deveined, tails left intact

1kg pot ready mussels

240g cleaned squid tubes, scored

and cut into 2cm squares

60ml CHEF Fish Liquid Concentrate

1.2L water


(Coulis)

500g arborio rice

5g saffron threads

120g frozen peas

60g fresh parsley leaves, roughly

chopped

Lemon wedges to serve

METHOD

Heat 1 tbsp olive oil in a heavy based

saucepan over medium high heat.

Cook seafood in batches for 2-3

minutes on each side or until seared all

over. Clean frying pan and add more oil

as necessary.

Add CHEF Fish Liquid Concentrate and

1.2L water to make stock.

Then add BUITONI Sugo al Pomodoro

(Coulis) to the pan over medium heat and

bring to boil.

Reduce heat to gently simmer, stir in rice.

Cook, covered for 20-25 minutes.

Add seafood, peas and saffron, cook for

further 10 minutes or until rice is tender.

Season with sea salt and cracked black

pepper. Garnish with parsley leaves and

serve with lemon wedges.

MOROCCAN LENTIL TAGINE

SEAFOOD PAELLA

16 17

S E C ON D I

PASTA

18 19

INGREDIENTS | SERVES 1050g brown onion20g CHEF Black Garlic Paste 1 bunch flat leaf parsley100mL olive oil600g beef mince200mL dry white wine1kg BUITONI Sugo al Pomodoro (Coulis)15g CHEF Fermented Pepper Paste1kg gnocchi (P.39)10 parmesan crisps (P.42)Salt and pepper to tasteExtra virgin olive oil

METHODCook finely chopped onion and finely chopped parsley with olive oil, add minced meat and sear it, deglaze with white wine and cook for 5 minutes.Add BUITONI Sugo al Pomodoro (Coulis), CHEF Fermented Pepper Paste and CHEF Black Garlic Paste and cook for 30 minutes.

Heat and add gnocchi, stir through and serve. Garnish with a parmesan crisp.Season to taste. Garnish with extra virgin olive oil.

PASTA SUGGESTIONSpaghetti, bucatini, penne, rigatoni


1.6kg fresh lasagne sheets


(Coulis)

1.5kg spinach and béchamel mix (P.42)

180g fontina, grated

800g smoked salmon

600mL MAGGI Cheese Sauce Mix

(made up as per directions)

200g parmesan cheese

Dill to garnish


Extra virgin olive oil

METHODCook lasagne sheets in batches in a

large saucepan of boiling salted water

until al dente. Scoop out each batch with

a slotted spoon and drop into a bowl of

cold water. Spread the sheets out into a

single layer on a tea towel, turning them

over once to blot dry each side. Trim

away any torn edges.

Preheat the oven to 190 degrees.

Grease a gastronome tray and

spoon Buitoni Sugo al Pomodoro

(Coulis) sauce over the base.

To make the cannelloni, place spinach

and béchamel mix across one end

of pasta sheet and lightly sprinkle

with fontina.

Start from this end; roll the pasta up

tightly to enclose the filling. Then wrap

one or two pieces of smoked salmon

around each pasta sheet and place

seam side down in a row in the dish.

Spoon finished MAGGI Cheese

Sauce Mix over the cannelloni so

that it is covered.

Bake for 20 minutes, or until lightly

browned on top. Leave to rest for

10 minutes before serving.

Portion into three pieces and serve hot

with 80g portions of tomato sauce.

Garnish with 20g of parmesan cheese.

Season to taste. Garnish with dill and

extra virgin olive oil.

BEEF RAGÙ GNOCCHI

SMOKED SALMON

& SPINACH CANNELLONI

CONFIT OCTOPUS PENNEINGREDIENTS | SERVES 1050g brown onion

20g CHEF Black Garlic Paste1 bunch flat leaf parsley

100mL olive oil

300g capers

100g red long chilli finely sliced300g red onion

1kg confit octopus (P.42)

200mL dry white wine

600g BUITONI Sugo al Pomodoro (Coulis)1.2kg cooked penne pasta

METHODCook finely chopped brown onion and some finely chopped parsley with olive oil; add capers, chilli, red onion and confit octopus sliced to 1cm thick.Cook for 5 minutes and deglaze with white wine. Add BUITONI Sugo al Pomodoro (Coulis), CHEF Black Garlic Paste and cook for 10 minutes.Serve with pasta. Garnish with small sprigs of flat leaf parsley.

PASTA SUGGESTIONFettuccine, mezzemaniche, spaghetti

20 21

PASTA

PASTA


50g brown onion


1 bunch flat leaf parsley

100mL olive oil

600 fresh green mussels

600g fresh calamari


800g BUITONI Sugo per Pasta

1.2kg cooked spaghetti pasta

METHOD

Brunoise onion, chopped parsley

and cook with oil.

Add mussels and cook until the mussels

are open. Add calamari and cook for

5 minutes.

Add dry white wine, CHEF Black Garlic

Paste. Add BUITONI Sugo per Pasta

and cook for an extra 5 minutes.

Heat and add pasta, stir through

and serve.

PASTA SUGGESTION

Bucatini, fettuccine


50g brown onion



100mL olive oil

600g roasted zucchini (P.40)

300g capers


1kg BUITONI Sugo per Pasta

1.2kg cooked casarecce pasta

100g pine nuts (lightly toasted)




METHOD

Cook finely chopped onion, minced

garlic and some finely chopped parsley

with olive oil.

Add and sauté zucchini, capers,

deglaze with white wine and add

BUITONI Sugo per Pasta and

CHEF Black Garlic Paste.

Serve with pasta, pine nuts, small sprigs

of parsley and parmesan. Season to

taste. Garnish with extra virgin olive oil.

PASTA SUGGESTION

Spaghetti, penne, farfalle

MUSSEL & CALAMARI SPAGHETTI

ZUCCHINI & CAPERS

CASARECCE

22 23

PASTA


50g brown onion


200g parsley

100mL olive oil

750g pork sausage


1kg BUITONI Sugo per Pasta

200g roasted garlic (P.40)

1.2kg cooked farfalle pasta




METHOD

Cook finely chopped onion, and finely

chopped parsley with olive oil, add pork

sausage and cook for 5 minutes until

lightly golden.

Deglaze with wine, and cook for a further

2 minutes. Add BUITONI Sugo per

Pasta, CHEF Black Garlic Paste and

cook for 10 minutes.

Heat and add pasta, stir through and

serve. Garnish with some roasted garlic

and shaved parmesan. Season to taste.

Garnish with extra virgin olive oil.

PASTA SUGGESTION

Fettuccine, penne, spaghetti

INGREDIENTS | SERVES 1030ml oil2kg polpette20g CHEF Fermented Pepper Paste1kg BUITONI Sugo al Pomodoro (Coulis)

1kg cooked fettuccine pasta1 bunch fresh basil300g parmesan cheese

POLPETTE1.2kg beef mince800g pork minceSalt and pepper to tasteMix the minced meat together and season to taste. Roll the meatball in to 15g polpette.

METHODIn a shallow frying pan, sear the polpette with cooking oil until golden brown.

Add seared polpette to BUITONI Sugo al Pomodoro (Coulis), CHEF Fermented Pepper Paste and cook over a low heat for approximately 25 minutes or until cooked throughout.Heat and add fettuccine, stir through and serve.Garnish with fresh basil and grated parmesan cheese.

PASTA SUGGESTIONBucatini, bavette, penne, spaghetti


50g brown onion



100mL olive oil

600g tiger prawn cutlets


1kg Buitoni Sugo al Pomodoro

(Coulis)

1.2kg cooked spaghetti pasta


METHOD

Cook finely chopped onion and finely

chopped parsley with olive oil, add tiger

prawn cutlets and cook for 5 minutes.

Deglaze with wine and cook for a

further 2 minutes. Add BUITONI Sugo

al Pomodoro (Coulis), CHEF Black

Garlic Paste and cook for 10 minutes.

Heat and add pasta, stir through and

serve.

PASTA SUGGESTION

Bavette, bucatini

TIGER PRAWN SPAGHETTI

POLPETTE FETTUCCINI

PORK SAUSAGE FARFALLE

24 25

PIZZA

26 27

INGREDIENTS | FOR 10 PIZZAS

1.6kg dough (160g balls)


(Coulis)

1kg marinated chicken (P.41)

400g kalamata pitted olives

400g artichoke

600g mozzarella cheese

600g crispy prosciutto (P.41)


METHOD| MAKES 1 PIZZA

Use the standard technique for

making and rolling pizza dough.

Place 60g of BUITONI Sugo

al Pomodoro (Coulis) on a

pizza base, leaving a 10mm rim

around the edge of the pizza.

Evenly distribute 100g of

marinated chicken, 40g of olives, 40g of

artichoke and 60g of mozzarella cheese.

Season with salt and pepper; bake for

12-15 minutes or until golden and puffed.

When cooked evenly distribute 60g of

crispy prosciutto and serve.

INGREDIENTS | FOR 10 PIZZAS1.6kg Dough (160g balls)600g BUITONI Sugo al Pomodoro (Coulis)500g good quality hot salami300g kalamata pitted olives500g roasted red peppers (P.40)600g mozzarella cheese500g persian feta1 bunch fresh basilSalt and pepper to tasteExtra virgin olive oil

METHOD | MAKES 1 PIZZAUse the standard technique for making and rolling pizza dough.Place 60g of BUITONI Sugo al Pomodoro (Coulis) on a pizza base, leaving a 10mm rim around the edge of the pizza.

Evenly distribute 50g of hot salami, 30g of olives, 50g of roasted red peppers and 60g of mozzarella cheese over the pizza.Season with salt and pepper; bake for 12-15 minutes or until golden and puffed. Distribute 50g of persian feta, garnish with fresh basil leaves and drizzle with extra virgin olive oil.



600g BUITONI Sugo al

Pomodoro (Coulis)

700g marinated calamari (P.41)

¼ bunch oregano

100g capers

400g rocket

400mL garlic extra virgin olive oil


METHOD | MAKES 1 PIZZA

Use the standard technique for making

and rolling pizza dough.

Place 60g of BUITONI Sugo al

Pomodoro (Coulis) on a pizza base,

leaving a 10mm rim around the edge

of the pizza.

Evenly distribute 70g marinated

calamari and sprigs of oregano.



Garnish with 10g of capers, 40g of

rocket and drizzle with 40mL of garlic

extra virgin olive oil.

PORK SAUSAGE FARFALLE

Hot SALAMI & PERSIAN FETA PIZZACALAMARI & ROCKET PIZZA

28 29

PIZZA

P IZ Z A FOOD ORDER




(Coulis)

500g grilled zucchini

500g marinated feta (P.40)

100g pine nuts

300g baba ganoush (P.40)

½ bunch of dill









of the pizza. Evenly distribute 50g of

zucchini over the pizza. Then sprinkle

with 50g of marinated feta and 10g

of pine nuts.



Drizzle with extra virgin olive oil, place

a quenelle of baba ganoush and garnish

with a sprig of dill.




(Coulis)

400g buffalo mozzarella

300g prosciutto

Fresh rocket salad











mozzarella on the pizza.

Season with salt and pepper; bake

for 12-15 minutes or until golden and

puffed. Once baked remove from the

oven, evenly distribute 30g of thinly

sliced prosciutto, rocket salad and 10g

of shaved parmesan cheese and drizzle

with extra virgin olive oil.

ZUCCHINI & FETA PIZZA

PROSCIUTTO & ROCKET PIZZA

30 31

PIZZA




(Coulis)

1kg marinated chicken (P.41)

400g kalamata pitted olives

100g spring onion sliced on an angle


300g crispy bacon (P.41)










marinated chicken over the pizza.

Distribute 40g olives, 10g spring onion

and 50g of mozzarella cheese on top

of the pizza.



Drizzle with extra virgin olive oil and

garnish with 30g of crispy bacon

to serve.

You will need half a piece of crispy

bacon per slice.




(Coulis)

600g raw tiger prawn cutlets, peeled,

tails on

500g roasted red peppers (P.40)

500g green pitted olives


½ bunch of coriander

2 red long chilli









of the pizza.

Evenly distribute 60g of prawns over the

pizza, 50g of red peppers, 50g of olives

and 60g of mozzarella cheese.



Drizzle with extra virgin olive oil

and serve with coriander sprigs and

sliced chilli.

INGREDIENTS | FOR 10 PIZZAS1.6kg dough (160g balls)600g BUITONI Sugo al Pomodoro (Coulis)600g bocconcini cheese500g green olives pitted1 bunch of fresh basilSalt and pepper to tasteExtra virgin olive oil

METHOD | MAKES 1 PIZZAUse the standard technique for making and rolling pizza dough.Place 60g of BUITONI Sugo al Pomodoro (Coulis) on a pizza base, leaving a 10mm rim around the edge of the pizza. Break five bocconcini in half and evenly distribute over the pizza. Distribute 50g of green olives and six basil leaves on top of the pizza.

Season with salt and pepper; bake for 12-15 minutes or until golden and puffed.Drizzle with extra virgin olive oil and serve.

MAPLE SYRUP CHICKEN & CRISPY BACON PIZZA

TIGER PRAWN & RED PEPPER PIZZA

BOCCONCINI & OLIVE PIZZA

32 33

PIZZA

INGREDIENTS | FOR 10 PIZZAS1.6kg dough (160g balls)600g BUITONI Sugo al Pomodoro (Coulis)600g mozzarella cheese600g goat’s curd400g olive tapenade (P.40)200g marinated anchovies1 bunch of fresh basilSalt and pepper to tasteExtra virgin olive oil

METHOD | MAKES 1 PIZZAUse the standard technique for making and rolling pizza dough.Place 60g of BUITONI Sugo al Pomodoro (Coulis) on a pizza base, leaving a 10mm rim around the edge of the pizza. Evenly distribute 60g mozzarella cheese over the pizza.

Season with salt and pepper; bake for 12-15 minutes or until golden and puffed.Drizzle with extra virgin olive oil, add a quenelle of goat’s curd, 40g of tapenade and garnish with 3 marinated anchovies, fresh basil leaves and serve.

INGREDIENTS | FOR 10 PIZZAS1.6kg dough (160g balls)600g BUITONI Sugo al Pomodoro (Coulis)600g feta cheese300g red onion300g kalamata pitted olives600g mozzarella cheese600g marinated lamb (P.42)500g rocketSalt and pepper to tasteExtra virgin olive oil

METHOD | MAKES 1 PIZZAUse the standard technique for making and rolling pizza dough.Place 60g of BUITONI Sugo al Pomodoro (Coulis) on a pizza base, leaving a 10mm rim around the edge of the pizza.

Evenly distribute 60g of feta cheese, 30g of red onion, 30g of olives and 60g of mozzarella cheese.Season with salt and pepper; bake for 12-15 minutes or until golden and puffed.Drizzle with extra virgin olive oil and scatter 60g of lamb slices. Garnish with 50g of rocket and drizzle with extra virgin olive oil.

ANCHOVY & GOAT’S CURD PIZZA

MARINATED LAMB, FETA & OLIVE PIZZA

34 35

PIZZA

FOUNDATIONS

36 37

Fresh Pasta

YIELD: 10 serves

INGREDIENTS1kg medium potatoes (8-10)

380g ‘00’ flour or all-purpose flour

2 large eggs, beaten

2tsp salt

¼tsp ground white pepper

¼tsp ground nutmeg

METHOD1. Prepare a pot of salted water to blanch the gnocchi.

2. Scrub potatoes and place in cold water in a separate pot. Bring to boil and cook potatoes until tender (easily crushed with little pressure from fingers, cracking apart).

3. Strain well, peel and then mash while still hot, using a potato ricer or pass through a sieve. Use a mouille for large volumes.

4. This will form a stiff mash that is not over worked so the starch does not become sticky. Add eggs, seasoning and flour (parmesan and nutmeg are optional) while mash is still hot. Knead gently untill just combined.

5. While dough is warm cut off a section of around ½ cup in size and roll out on a floured bench with hands to form a 1½cm thick rope/cylinder.

6. Cut the rope with a flexible steel scraper or chef’s knife on an angle 2cm long and dust with flour.

7. Blanch in boiling salted water. Blanch untill gnocchi rises and floats for thirty seconds.

8. Remove and refresh in iced water or serve immediately.

9. If storing then strain cold gnocchi carefully and cover in oil and store in fridge.

YIELD: 2.8kg

INGREDIENTS1L cold water

50g salt

1.7kg ’00’ flour W300-330 (medium strong flour)

1g fresh yeast

50mL olive oil

METHOD1. Place water and salt in a dough mixer until the salt

is dissolved.

2. Add 10% of the total flour quantity. Add yeast and let it dissolve. Add the remaining flour slowly in order to aerate the mixture.

3. Once the dough is uniform, add the oil very slowly until completely absorbed.

4. Cover the dough and let it rest for 30 minutes.

5. Portion into 280g balls.

6. Leave to prove for at least 12 hours at room temperature.

YIELD: 10 serves

INGREDIENTS10 whole eggs

1kg flour, strong

1tbsp salt

METHOD1. Put flour and salt in a bowl or on a work surface.

Stir to blend. Make a well in the center and add the eggs.

2. With a fork or your fingertips, gradually incorporate the flour into the eggs until a soft dough forms.

3. Sometimes you’ll have to add a few tablespoons of water or some flour if the dough is very sticky.

4. Knead the dough on a floured work surface for 8-10 minutes until it is smooth and elastic. Cover with a napkin and allow to rest for at least 20-30 minutes. You can also put the dough in a bowl and refrigerate overnight.

5. When the dough is ready, cut into thirds or quarters. Work with 1 piece at a time but remember to keep the remaining pieces covered.

6. Roll out the pasta dough on a lightly floured surface, beginning from the center, to a thickness of 0.3 cm (1/8in) using a long pasta rolling pin.

7. To cut pasta by hand, allow to dry for 15-20 minutes.

DO NOT• Overwork or knead dough as it will

become tough.

• Add extra flour as it will soften dough, and the finished product will be chewy.

• Use overcooked potatoes as they will form a sloppy mash, and will make dough too soft to handle.

Pizza Dough Potato Gnocchi

38 39

F O U N D A T I

O N S

INGREDIENTS4 eggplants, roasted and peeled

2 cloves garlic

1 lemon

125mL natural yoghurt

15g tahini

45mL extra virgin olive oil


METHOD1. Prick each eggplant with a

skewer, then chargrill over a burner until the eggplants are black and soft. Note: you want a smoke-infused flavor.

2. Slice each eggplant in half, remove the pulp with a spoon. Note: you want all the contents except the black skin.

3. Place all ingredients into a blender and purée depending on how smooth or chunky you want it.

4. Season to taste.

INGREDIENTS1kg bacon

METHOD1. Preheat oven to 190°C.

2. Place baking paper onto 2 heavy or stainless steel trays. Evenly distribute bacon across the trays making sure that the bacon is flat and separated. Cover the bacon with a sheet of baking paper and then place a tray on top to keep the bacon flat.

3. Place into the pre-heated oven for 15-20 minutes until an even golden colour.

4. Cool bacon and break into shards.

INGREDIENTS500g prosciutto

METHOD1. Preheat the oven to 190°C.

2. Place baking paper onto 2 heavy or stainless steel trays. Evenly distribute the prosciutto slices across the 2 trays making sure that the prosciutto is not touching. Place a sheet of baking paper over the prosciutto and then another tray on top.

3. Place into moderate oven. Bake for 15-20 minutes until even golden colour.

4. Then cool prosciutto and store until required.

Baba Ganoush

INGREDIENTS500g feta cheese

350mL vegetable oil


3 cloves garlic

2 sprigs fresh rosemary, picked

METHOD1. Remove feta from brine, dice

into 2cm cubes and place into a container with vegetable oil, extra virgin olive oil, garlic and picked rosemary.

2. Set aside.

Marinated Feta

Crispy Bacon

INGREDIENTS200g peeled garlic

50mL olive oil

50g unsalted butter

1 sprig of rosemary


METHOD1. Place all ingredients in tin foil

and fold up neatly.

2. Roast in a 190°C oven for 20 minutes.

3. Allow to cool and refrigerate.

Roasted Garlic

INGREDIENTS600g zucchini

Zest of 1 Lemon


2 cloves garlic crushed


METHOD1. Cut zucchini on an

angle in 4cm slices, toss in a bowl with lemon, extra virgin olive oil, garlic and seasoning.

2. Roast in a 190°C oven for 15 minutes, giving them a shake half way through.

3. Cool and set aside until required.

Roasted Zucchini

INGREDIENTS100g anchovy fillets

400g black pitted olives

160g capers

3 cloves garlic


METHOD1. Combine all ingredients

in the food processor until smooth.

2. Cover and set aside.

Olive Tapenade

INGREDIENTSZest of 2 lemons


4 garlic cloves, chopped

700g cleaned and scored calamari

METHOD1. In a mixing bowl, combine the

lemon zest, extra virgin olive oil and garlic cloves.

2. Add the calamari and marinate in the refrigerator for 6 hours or overnight.

Marinated Calamari

INGREDIENTS600g red peppers


METHOD1. Place whole red peppers onto

lightly greased tray.

2. Roast in the oven at 180°C until soft and black-ish.

3. While hot, place in stainless steel bowl and cover with cling wrap to steam off the skins.

4. Remove skin and seeds.

5. Slice evenly and lightly marinate in extra virgin olive oil.

Roasted Red Peppers

Crispy Prosciutto

INGREDIENTS1kg chicken thigh sliced 1cm thickness


80mL maple syrup

20g sweet paprika powder

20g coriander powder

20g cumin power

10g freshly ground pepper

10g salt

¼ bunch finely chopped flat leaf parsley

METHOD1. In a mixing bowl

combine all the ingredients and mix thoroughly.

2. Cover with cling wrap, refrigerate and marinate overnight.

Marinated ChickenSEEN ON PAGE 30

SEEN ON PAGE 25

SEEN ON PAGE 33

SEEN ON PAGES

SEEN ON PAGES 3332

2929

SEEN ON PAGE 34

SEEN ON PAGE 23

SEEN ON PAGE 29

SEEN ON PAGE 28

SEEN ON PAGE 30

40 41

F O U N D A T I

O N S

INGREDIENTS600g lamb fillet, excess fat trimmed

50mL olive oil

15g lemon zest

30g sweet paprika

1 clove garlic, crushed

30g chopped fresh oregano

METHOD1. Combine the lamb, olive oil,

lemon zest, paprika, garlic and oregano in a stainless bowl and marinate overnight.

2. Meanwhile, heat a frying pan over medium-high heat.

3. Drain the lamb and reserve the marinade. Add the lamb to the pan and cook for 3-4 minutes each side on medium heat or until cooked to your liking.

4. Add the reserved marinade and cook, turning the lamb for 1 minute or until the sauce boils.

5. Transfer the lamb to a plate and cover with foil.

6. Set aside for 5 minutes to rest. Thinly slice against the grain.

INGREDIENTS800g finely grated parmesan cheese

100g plain flour

A pinch of black pepper

METHOD1. Mix together the parmesan and

flour and season with a pinch of black pepper.

2. Heat a non-stick frypan over medium-low heat. Cooking in batches, place heaped tablespoons of the cheese mixture in the pan, leaving a space between each one, and pat down to form 7cm circles.

3. Cook for about 1 minute until the base is crisp, then turn carefully and cook for a further 30 seconds.

4. Allow to cool.

INGREDIENTS1kg cleaned octopus

1L extra virgin olive oil

2 bay leaves

1 long chilli de-seeded and sliced in half

2 cloves garlic

METHOD1. Push out the beak from the

centre of the tentacles. Cut the tentacles into sets of two or four, depending on the size. Pull away the skin from the tentacles, if it comes away easily use a tea towel.

2. Place the octopus and all the ingredients in a large saucepan. Cover and simmer for 40 minutes, or until the octopus is tender.

3. Cool down in poaching liquid and refrigerate.

INGREDIENTS1kg baby spinach


600mL MAGGI Béchamel Sauce Mix (made up as per directions)½ whole nutmeg grated


METHOD1. Sauté spinach in extra virgin

olive oil.

2. Drain the spinach in a colander and then squeeze the liquid out of the spinach.

3. Place on a chopping board and chop finely.

4. Place into a bowl, add finished MAGGI Béchamel Sauce Mix, nutmeg, salt and pepper to taste.

Marinated LambParmesan Crisps

Confit Octopus in Extra Virgin Olive Oil

Spinach & Béchamel Mix

SEEN ON PAGE 20

SEEN ON PAGE 20

SEEN ON PAGE 35

SEEN ON PAGE 21

Buitoni Range

Other Featured Products

BUITONI® SUGO AL POMODOROTomato Coulis• Lightly seasoned tomato sauce

• Rich blend of tomato puree, peeled tomato, onion, herbs & spices

• Ideal as a classic coulis or as a base/finish for a variety of dishes

BUITONI® SUGO PER PASTA Pasta Sauce • Authentic Italian Napolitana style sauce

• Rich and full-bodied

• Blended with onions, herbs & spices

• Lightly seasoned with basil & oregano

• Fabulous with pasta dishes, meat or fish

MAGGI Professional Béchamel Sauce Mix

CHEF Beef Liquid Concentrate

CHEF Fish Liquid Concentrate

CHEF Chicken Liquid Concentrate

CHEF Vegetable Liquid Concentrate

CHEF Black Garlic Paste

CHEF Fermented Pepper Paste

CHEF Red & Port Wine Paste

MAGGI Professional Cheese Sauce Mix

MAGGI Professional Chilli Garlic Paste

42 43

Get in touch today, call 0800 830 840 or visit nestleprofessional.co.nz

Documents

A COLLECTION OF INSPIRING RECIPES · 2021. 2. 19. · a shake half way through. 3. Cool and set aside until required. Roasted Zucchini INGREDIENTS 100g anchovy fillets 400g black