Ingredients
GIA Shallots Puree 30 g
Cooked ham cubes 100 g
Peas 600 g
Lettuce 200 g
Oil, salt, pepper to taste.
Preparation
Sauté the GIA Shallot Puree with oil, then add the ham cubes, peas, add a glass of water and cook for 15 minutes over medium heat. After the time, add the lettuce cut into strips and cook for another 5 minutes.
Spaghetti with GIA GIA Anchovy Paste, broccoli, and walnuts
ALL RECIPES
Spaghetti with garlic and chilly pepper
aglio, Peperoncino in pasta
Shallot risotto with red wine reduction
Scalogno in pasta
Pizza with sun dried tomato and buffalo milk mozzarella
Pasta di Pomodori secchi
Chicken roll-ups “ALLA DIAVOLA” with rocket and pear salad
Peperoncino in pasta
Bruschetta with anchovies and white onions
Acciughe in pasta
Omelette with GIA Anchovy Paste, mozzarella and courgette flowers
Acciughe in pasta
TASTY CHICKEN STRIPS
aglio
ORZOTTO WITH GIA SOFFRITTO VEGETABLE BASE MIX, SPECK AND COURGETTES IN CUBES
Verdure per soffritto
PIADINA CHIPS
aglio
ITALIAN WHITE BEANS HUMMUS WITH GIA SOFFRITTO VEGETABLE BASE MIX
Verdure per soffritto
GIA Anchovy paste and ricotta Mousse with pinzimonio
Acciughe in pasta
Green and red salad with feta cheese, dried tomatoes and black olives
Pasta di Pomodori secchi
Bruschetta with tomato, garlic and grilled yellow pepper
Tomato & Garlic Puree
Sautéed Mussels with GIA Ginger in Paste
aglio, ginger
Indian-Style Lentils with GIA Pastes in Tube
aglio, Cipolla, ginger, Peperoncino in pasta
“All’Uccelletto” beans with GIA Pastes in Tube
aglio, Peperoncino in pasta
GIA Oriental Salad Dressing
ginger, Scalogno in pasta
Chocolate and GIA Chilli Paste
Peperoncino in pasta
Spiced Eggs (or “Turkish Eggs”) with GIA Pastes in tube
Peperoncino in pasta, Scalogno in pasta
GIA fried mozzarella cheese sandwich
Pasta di Pomodori secchi
Delicious appetizer snacks GIA
Scalogno in pasta
GIA Avocado Toast
Cipolla, Peperoncino in pasta
Bruschetta ricotta pears honey & GIA Shallot
Scalogno in pasta
Roastbeef & GIA Soffritto Veg. Mix
Verdure per soffritto
Cucumber salad with GIA Chilli
Peperoncino in pasta
Pink Eggs with GIA Anchovy
Acciughe in pasta
Fresh Panzanella with GIA Anchovy
Acciughe in pasta
Mimosa Sandwich with GIA Anchovy
Acciughe in pasta
Last-minute sandwich with GIA Sun Dried Tomato Puree in Tube
Pasta di Pomodori secchi
GIA Ginger tea
ginger
GIA Ginger Popsicles
ginger
Ricotta pears and GIA Ginger
ginger
Club Sandwich & Verdure per Soffritto GIA
Verdure per soffritto
Sweet potato gratin & GIA Onion
Cipolla
GIA Chilli Noodles
Peperoncino in pasta
Tacos Smash Burger – Verdure per Soffritto GIA
Verdure per soffritto
Filled pastry with Anchovy GIA
Acciughe in pasta
Risotto with GIA Anchovy
Acciughe in pasta
GIA Octopus Bruschetta
aglio, Pasta di Pomodori secchi, Peperoncino in pasta
Champinoes al ajillo GIA
aglio
Chicken Wings with GIA Ginger & Garlic
aglio, ginger
Glazed carrots with GIA Shallot
Scalogno in pasta
French peas with GIA Shallot
Scalogno in pasta
Spicy broccoli spaghetti & GIA Anchovy
Acciughe in pasta, aglio, Peperoncino in pasta
Cabbage with GIA Anchovy
Acciughe in pasta
GIA Mackerel Spaghetti
Verdure per soffritto
Gnocchetti Sardi alla GIA
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Ingredients for 4:
400 g spaghetti
Fresh hot pepper
Olive oil
“Garlic Pasta”
One fresh tomato
Parsley
Preparation
Cook spaghetti in plenty of salted water. In the meantime, heat “Garlic Pasta” in a frying pan with a little olive oil and one coarsely minced fresh hot pepper. When the spaghetti is ready, drain and add to the frying pan, sautéing briefly. Serve with a diced fresh tomato and a sprinkling of fresh minced parsley.