Veal stew with potatoes and mushrooms, the Tuscan recipe
Our friend food blogger Elisabetta of the food blog “I Feel Betta” made today a super tasty Italian recipe, a classic second course of the Italian tradition, to be put on the table for moments of pleasure during the gloomy Sundays: the veal stew with mushrooms and potatoes flavored with laurel.
The meat stew is one of the most popular dishes among traditional second courses of winter Italian classic recipes, ideal for those who love tasty and substantial home-made preparations. Grandma’s recipe has been carried forward by generations and in Tuscany, every family has a special secret or an ingredient that manages to give a unique flavor to this amazing dish.
Loved by the whole family, young and old, the veal stew is a second winner course to put joy and taste on the table. Elisabetta prepared it with the natural frozen Amica Natura stew, without added preservatives, always ready to be used, characterized by high quality meat and always available in the freezer, thanks to the low temperature preservation, which also keeps all the authentic flavor of the raw material.
The veal stew recipe with mushrooms and potatoes made by Elisabetta
Ingredients for 4 people
1 carrot
1 onion
2 potaoes
100 g mix Italian mushrooms (porcini e chiodini)
lemon juice
3 oil e.v.o spoons
salt and pepper
Preparation
Clean and wash the vegetables. Slice the carrot and cut the potatoes with the peel and the porcini into small cubes.
Heat the oil in a pan with the laurel, rosemary and onion. Brown the veal nuggets to make them seal, then fade with lemon juice and let it evaporate.Add the vegetables into small pieces, salt and pepper, and pour a ladle of water or broth. Cover and cook the stew over a low heat for 1 hour and 15 “, stirring the ingredients from time to time and adding a little hot stock if necessary.
Turmeric bread with chicken burger Amica Natura
Have you ever wondered what are containing the famous Yellow burger buns so trendy right now ? Green, red, pink, yellow, the bread for the hamburger becomes a rainbow of nuances, fun and tasty. The secret is homemade bread, with very healthy ingredients that add a note of joy to or family table. Like today’s sandwich, with a base of wholemeal flour and a decidedly exotic touch that makes it bright yellow: turmeric.
We prepared it with a quality raw material, chicken natural frozen by Amica Natura, with no added preservatives and a fresh and crunchy salad. A drizzle of extra-virgin olive oil, salt, pepper and a delicious sauce to taste.
How to prepare the turmeric burger bun
Ingredienti
400 wholemeal flour
5 g di lievito di birra fresco
300 ml di water
extra virgin olive oil
For the filling
100 g frisee salad
salt and black pepper
Preparation
When the dough is smooth, homogeneous, without lumps, form a dough and put it to rest covered with a cloth, for at least 4 hours in a bowl.
When the dough has swollen, take a large pan and ungila or cover it with parchment paper. Make balls with a round shape, sprinkle with sesame seeds and bake in a static oven at 220 degrees for about 15 minutes.
Meanwhile cook the chicken breast according to the instructions on the package. Prepare the sauce,
the washed and chopped vegetables, the sliced tomato. Assemble the sandwich and serve.
Vegetarian sandwich with soy cutlet Amica Natura
It takes very few ingredients, nutritious and wholesome to make a healthy and delicious last minute recipe like this vegetarian sandwich based on black rye bread, green vegetables rich in vitamins and minerals and the soy cutlet Amica Natura, source of source fiber vegetable. An excellent preparation, tasty and light, to be enjoyed at home or during a lunch break at work or at school.
Ingredients
Sliced black bread
2 red Tropea onions
extra-virgin olive oil
100 g of radicchio
light mayonnaise
150 g di boiled cauliflower
black pepper
some fresh basil leaves
Preparation
Cook the Amica Natura soy cutlets according to cooking instructions written on the package.
Boil the cauliflower. When it is cooked, drain and dress with a little extra-virgin olive oil, cut it into cubes and leave to rest.
Take slices of black rye bread or wholemeal bread to taste. Wash the vegetables, chop the radicchio, wash and chop the basil. Peel and mince Tropea red onions.
Start to assemble the sandwich, spreading the slices of light mayonnaise, adding all the vegetables, the aromatic herbs, the boiled cauliflower, a drizzle of oil and salt and pepper.
Gnocchi recipe with potatoes, black cabbage ragou
Elisabetta Pendoli from the food blog “I feel Betta” created for Amica Natura (the Italian best frozen food brand) a tuscan recipe for a delicious Italian way first course!
Gnocchi recipe with potatoes and black cabbage ragout
This is a recipe of the Tuscan cooking tradition, with a light and delicious ragout of black cabbage, a vegetable (a superfood) very used in this region, healthy and rich in vitamins. Elisabetta skilfully used for this recipe the natural frozen ground meat Amica Natura, a product not only very comfortable (always available in the freezer, without preservatives, based on meat of excellent quality, frozen to maximum freshness) but also really good and which does not easily degenerate thanks to its cold storage technique (and therefore does not lose nutrients)
The comfort food pampering, the delicious Tuscan recipe of potato gnocchi
Soft and tasty baked cutlet Amica Natura with crispy vegetables
What is the best recipe for everyday dinner? Something tasty, quick and easy to prepare and at the same time healthy!
Like the Italian frozen cutlets Amica Natura, made with the best ingredients, preservatives free and quick to prepare (5-7 minutes)
A delicious recipe, a quick dinner, something practical but also delicious and possibly healthy and tasty. Well, today our Amica Natura, Elisabetta Pend of the food blog I feel Betta has simply interpreted a second classic dish of Italian cuisine, the veal cutlet alla Milanese, historical and traditional preparation of Amica Natura, made with light ingredients and raw materials of quality.
The Amica Natura cutlet is made with an excellent cut of veal, breaded with a few genuine ingredients that allow a quick and fragrant cooking even in the oven. The Amica Natura Milanese cutlet does not contain preservatives or additives and the deep-freezing process allows it to be kept at its maximum freshness and nutritional quality. So let’s see how to prepare in a few minutes a delicious dinner for the whole family, even when you are tired during the week after work and a thousand commitments.
Cutlet breaded in the oven, soft inside and crispy outside
“Milanese veal cutlets with diced tomatoes, rocket, primosale and fresh capers”
Ingredients for 2 people
2 Milanese veal cutlets Amica Natura
4 tablespoons of extra virgin olive oil
2 red piennolo tomatoes
1 green ox heart tomato
1 tuft of fresh basil
30 g of rocket
60 g of fresh primrose cheese
6/7 fruits of fresh capers
Salt and Pepper To Taste
Preparation
Prepare a mixed mixture with the red and green tomatoes, let the water dripping for a few minutes, place them in a bowl and add the washed rocket, salt, pepper and basil leaves broken with your hands. Cut the primosale into cubes of the same size as the tomatoes, remove the fresh caper fruits from the leaves, wash them, and add them together with the cheese in the bowl, stir, and season with 1 tablespoon of oil. Keep aside while cooking the milanesine.
Heat the oven and cook the cutlet as shown on the package, turning them once until they are golden brown. Salt them lightly. Place a Milanese on each plate and cover it with the previously prepared salad. with its dressing, which creates a delicious contrast between the still warm crunchy breading, with the freshness of raw tomatoes.
Sformato di pasta con pomodoro e polpette di pollo bio Amica Natura
Our Food Blogger Madga, from the blog “The Great and the Little Cook” prepared for us today a Sunday lunch with a mustache, a traditional and rich Italian pasta with homemade sauce, with the addition of the tasty Amica Natura organic chicken meatballs.
THE RECIPE
For the flan
320 g of integral pasta (pennette)
50 g of grated Parmesan cheese
300 g of chicken balls from the Amica Natura BIO line
Homemade tomato sauce
400 g of tomato sauce
10 leaves of fresh basil
2 shallots
2 cloves of garlic
1 teaspoon of sugar
2-3 sprigs of fresh thyme
dried oregano to taste
extra virgin olive oil
320 g di penne integrali
50 g di parmigiano grattugiato
Meatballs
300 g of chicken meatballs from the Amica Natura BIO line
Homemade tomato sauce
400 g of tomato sauce
10 leaves of fresh basil
2 shallots
2 cloves of garlic
1 teaspoon of sugar
2-3 sprigs of fresh thyme
dried oregano to taste
extra virgin olive oil
HOW TO PREPARE
The first step to prepare our delicious tomato pie with meatballs on Sunday is to boil salted water and cook the desired size of pasta for the times indicated on the package. Ideal are pennette, fusilli or rings, conchiglioni or farfalle. Drain the pasta al dente and leave aside.
Then take a baking dish and grease it with oil, put the still frozen chicken meat patties Amica Natura, add a drizzle of olive oil and bake in preheated oven at about 200 degrees for 15 minutes.
In a saucepan heat two or three tablespoons of extra-virgin olive oil, fry the finely chopped shallots and garlic. Add the tomato sauce, 2-3 thyme sprigs, basil leaves, dried oregano and 1 tablespoon of sugar. Season with salt and pepper. Cook with the lid for about 20 minutes over low heat, stirring occasionally.
At this point, it’s time to put everything together and prepare our pie. In a bowl put the meatballs, the pasta well drained and mix everything. Take another baking pan lightly buttered, then placing the pasta with meatballs and tomato sauce. Sprinkle the surface of the pie with plenty of parmesan and bake in preheated oven at 190 degrees for about twenty minutes. Serve hot.
Chicken nuggets Amica Natura, recipe with homemade ketchup
One of our favorite food blogger, Madga from the blog “La Grande e la Piccola cuoca” prepared us with another delicious and tasty recipe, this time based on the delicious nuggets Amica Natura, the chicken nuggets with the most famous sweet and sour sauce in the world, the ketchup, in this case craft.
The chicken nuggets, are known from the trend now widespread in Europe arrived from the States. Those of the Amica Natura organic frozen food line, without preservatives or additives, are part of the organic food line of the brand and are characterized by a soft heart of organic chicken and a light and crunchy breading. Our food blogger friend Madga, has made them even healthier, tastier and wholesome, making do-it-yourself even one of the most popular sauces in the world, the ketchup.
Let’s find out how to prepare the homemade recipe for the Amica Natura chicken croquettes with artisan ketchup.
Making an evening more cheerful and lively in the family is very simple with an easy recipe, which everyone likes, quick to prepare and very tasty. The chicken nuggets Amica Natura, are the right choice for us, but this time made from organic farming meat and are made in a healthy key.
Madga prepared the BIO-organic Nuggets of the Amica Natura line, for her family accompanied by a sauce that everyone likes, but everyone, young and old, ketchup, this time in a homemade version, much healthier, genuine and greedy!
Our food blogger with a few moves and his little helper prepared a delicious dinner, an idea also for a simple but enjoyable aperitif between friends..
How do I prepare the artisan Ketchup to combine with the organic Amica Natura nuggets?
Discover the recipe on Madga’s food blog
Spiedini di polpette con zucchine e salsa di yogurt
Ci aspetta un pranzetto succulento grazie alla nostra food blogger Madga del blog La Piccola Grande Cuoca. Bravissima ai fornelli, Madga è creativa al punto giusto e nelle sue ricette mette sempre un pizzico di sana e genuina semplicità, rendendole a portata dei bambini e di tutta la famiglia. Come questa ricetta, facile, semplice, fantasiosa e soprattutto buonissima. Scopriamo allora come si preparano in una manciata di minuti gli spiedini di polpette con zucchine e salsa di yogurt alle erbe aromatiche.
La ricetta della Amica Blogger del giorno, spiedini di polpette con zucchine e salsa di yogurt
Gli ingredienti
una confezione di polpette di pollo BIO Amica Natura di Alcass
2 zucchine bio
sale, pepe
Salsa di yogurt alle erbe aromatiche
250 g di yogurt greco
succo di mezzo limone
un mazzetto di erba cipollina
un mazzetto di aneto
alcune foglie di menta fresca
sale, pepe
La preparazione
Salsa di yogurt alle erbe aromatiche
Per preparare la salsa versate, lo yogurt greco in una ciotola. Aggiungete quindi le erbe aromatiche (aneto, erba cipollina e menta) tritate finemente con un spicchio d’aglio. Per ultimo unite il succo di mezzo limone e aggiustate di sale e pepe. Mescolate per amalgamare e insaporire tutti gli ingredienti. Coprite la salsa e lasciatela a raffreddare per circa 1 ora.
Spiedini
A questo punto potete comporre gli spiedini. Infilzate due strisce di zucchine, una polpettina di pollo, poi di nuovo le strisce di zucchine e una polpettina, fino a riempire lo spiedo. Ponete gli spiedini su un piatto di portata, e accompagnateli con la salsa di yogurt alle erbe aromatiche.
Ricetta di Madga del food blog La Piccola Grande Cuoca.
Spinach Veg Burger Amica Natura with avocado and basil sauce
Our Food Blogger Madga, from the blog “La Grande e la Piccola Cuoca” prepared today for us a fresh and tasty recipe, the Veg Burger with spinach, enriched with a savory avocado and basil sauce.
Perfect for a quick lunch or dinner, healthy and full of taste!
THE RECIPE
Ingredients
2 classic sandwiches for hamburgers
2 tomatoes
a handful of rocket salad
For the sauce
an avocado
a lime
a pinch of chili
a clove of garlic
salt and pepper
about ten leaves of fresh basil
HOW TO PREPARE IT
We start to prepare the avocado and basil sauce. Wash and divide the avocado into two. Remove the core, peel and cut the diced pulp. Put it in the mixer and add the minced garlic clove, basil leaves, lime juice, salt, pepper and chilli, basil and blend everything.
In a very warm and non-stick pan, add a little oil, cook the veg burger with the Amica Natura spinach, still frozen for about 5 minutes per side. Cut the burger sandwiches into two. Brown them on a grill. Then place the burger rolls on a cutting board, add the veg burgers to spinach, tomato, rocket and plenty of avocado and basil sauce. Close the sandwich and serve again hot.
LEGGI LA RICETTA SUL BLOG DI MADGA
Veal stew with artichokes, tasty recipe
Veal stew is a great classic of traditional Italian cuisine, a rich and tasty second course.
There are many versions of the famous “Sunday stew”, much depends on family tradition, city and region of origin and also because of the season. In fact, the winter stews are typically rich and full-bodied, with a strong taste and character, with side dishes of polenta and potatoes. Today our friend blogger made one with artichokes, vegetable rich in vitamins and minerals such as iron and that can withstand up to the coldest temperatures (late autumn depending on the season).
Veal stew with artichokes, the delicious and simple recipe for your family dinners
Simple, tasty, easy to prepare, the stew is one of the Italian second course par excellence!
Ingredients
- 400 gr of veal stew Amica Natura
- salt
- pepper
- flour
- 30 g butter
- 1 chopped onion
- 2 chopped celery ribs
- 250 ml white wine
- hot broth
- olive oil
- 1 minced garlic clove
- 6 big artichokes
- 1 clove of garlic
Season the stew with salt, pepper and flour it. Heat the butter and oil in a large skillet over medium heat and brown the meat on all sides. Add the onion, celery, garlic, mix well and brown for a couple of minutes. Increase the heat, pour the wine and boil for 1-2 minutes, removing the pieces that are on the bottom of the pan.
Lower the heat and season with salt and pepper. Cover the pan and cook for about 30 minutes, adding a little ‘hot broth if necessary. Meanwhile, clean the artichokes and heat oil and garlic in a pan over moderate heat. Add the artichokes cut into slices and cook, stirring frequently for about 8-10 minutes. Remove the clove of garlic and pour the artichokes on the stew. Continue cooking for 30 minutes on fire, to make the meat very tender.
The extra greediness? Serve with pilaf rice!
