Typical Italian meals

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  • Country Origin: Italy
IMAGE 1- Eggplants Parmigiana Tasty single dish made with pre-fried diced eggplant, stringy mozzarella, scented tomato and basil sauce. From Sicily, a classic recipe that brings with it the perfumes of Summer. Diced eggplant, stringy mozzarella and a scented tomato and basil sauce. Ready in a few minutes. The Eggplant “Parmigiana” Bocon: because saving time doesn’t mean giving up good food. Different packaging/sizes are available, also specific for the Ho.Re.Ca./Food Service business. For further details please contact our Sales Department. Preparation In the oven: preheat the oven at 200°C . Remove the frozen product from its bag but not from the tray and put it in the oven . Cook for about 18 minutes. Let stand for one minute before serving. In a microwave: remove the frozen product from its bag but nor from the tray. Cook for 6 minutes at 1000W. Let stand for one minute before serving. (cooking time may vary depending on oven wattage). / IMAGE 2- Gratin Broccoli Broccoli, cauliflower and Roman broccoli au gratin with soft white sauce and delicate mozzarella If Mom had offered you this dish when she wanted you to eat broccoli and cauliflower “because they are good for”, it would have been much easier for both of you…. Bocon has handled that and now, thans thanks to our delightful blend of tasty vegetables, white sauce and mozzarella, you and your children will be arguing about you should havethe largest portion! Preparation Oven: Pre heat the oven at 200°C. Remove the frozen product from the package but not from the tray. Cook ii for 18 minutesat mid-height. Rest 1 minute before serving. Microwave: Remove the frozen product from the package. Cook it in its tray for 6 minutes at 1000W. Rest 1 minute before serving. (cooking time must be adjusted to oven's wattage). / IMAGE 3- Frico Speciality of Friuli made with sliced potatoes and Montasio cheese. The farmers of Friuli prepared this tasty dish with potatoes and cheese in the morning, before going to the fields they put the Frico on the embers in the fireplace for cooking to find it ready and stringy upon their return. Faithful to our commitment of using the best raw materials, in addition to using PDO Montasio we also grow the potatoes! Enjoy! Different packaging/sizes are available, also specific for the Ho.Re.Ca./Food Service business. For further details please contact our Sales Department Preparation In a pan: preheat a no-stick pan. Remove the frozen Frico from the pack and tray and put it in the pan. Cook covered on low heat for about 8/10 minutes per side. In microwave: remove the Frico from the pack and tray and put it in a microwavable container. Cook at 850W for about 8 minutes. Cooking time must be adjusted according to the microwave performance. / IMAGE 4- Pizzoccheri Speciality of Valtellina made with Pizzoccheri – typical buckwheat noodles – potatoes, spinach, savoy cabbage and Fontina cheese A Valtellina (Lombardy) recipe whose origin dates back to the XVI century, it is prepared with the typical buckwheat noodle with the characteristic brown color, accompanied with potato, spinach, savoy cabbage and fontina chees. Cooked and frozen. Different packaging/sizes are available, also specific for the Ho.Re.Ca./Food Service business. For further details please contact our Sales Department. Preparation In a pan: pre-heat a no-stick pan where you will place the frozen disc. Cook covered on medium heat for about 4 minutes, stirring occasionally until thawed. Then uncover and cook for another minute stirring more often. In a oven: preheat the oven at 200°C and bake the frozen product for about 10 minutes without removing the tray. /IMAGE 5- Gnocchi with butter and sage sauce Velvety gnocchi made only by fresh poatatoes, seasoned with butter and sage, the most classic gnocchi sauce. You already know and appreciate our gnocchi “Sfida alla Nonna” (Challenge to Grandma) (Thank you so much!). We could be content, but we are not ones to rest on their laurels. So we thought to make them also in the frozen version, and not only that… they are already seasoned! Here they are: Gnocchi made only by fresh potatoes with butter and sage. Ready in a few minutes. Different packaging/sizes are available, also specific for the Ho.Re.Ca./Food Service business. For further details please contact our Sales De partment Preparation Empty the whole contents of the bag still frozen in a non-stick pan in a layer only. Cook covered on medium/low heat for about 6/7 minutes. Then uncover and keep on cooking for another 2 minutes stirring gently or, better still, sauteing them. / IMAGE 6- Sweet potato gnocchi with butter and sage Tasty revisiting of the classic gnocchi with butter and sage, made with the typical American orange-flesh sweet potatoes. You might think that we are slightly obsessed with gnocchi…but we do them so well! Why stop? This time we tried a bit of fusion and we searched for our first ingredient in the United States. Their orange flesh sweet potatoes are rich in carotenoids, vitamin C and A and potassium. And they taste also good! Their flavour reminds that of pumpkins. Try your favourite sauce on this binomial of tradition and innovation. Different packaging/sizes are available, also specific for the Ho.Re.Ca./Food Service business. For further details please contact our Sales Department. Preparation Empty the whole frozen content of the bag in a large no-stick pan with 50 grams of melted butter and some sage. Cook on medium/low heat for about 6-7 minutes, gradually adding 100 ml of water and stirring gently. If you prefer them more brown just forget the water while if you you want to season them in a different way, just cook them with 100 ml of water and dress them with your favourite sauce at the end of cooking. / IMAGE 7- Gnocchi Sorrentina Velvety and tasty This recipe is a must of Sunday meals, born in Campania but now known all around the world. Velvety gnocchi from fresh potatoes, seasoned with a delicious tomato and mozzarella sauce. Different packaging/sizes are available, also specific for the Ho.Re.Ca./Food Service business. For further details please contact our Sales Department. Preparation Empty the frozen content of the bag in a large non stick pan and heat over a big ring on a medium-high flame for about 12 minutes or until heated through, occasionally gently stirring. / IMAGE 8- Star-Shaped Gnocchi Velvety star-shaped little dumplings made only with fresh potatoes. Surely we couldn’t change the taste and the velvety texture of our fresh potato gnocchi, so we choose to give them a different shape. These pretty little stars will light up your table, enriched by your favourite sauce. Different packaging/sizes are available, also specific for the Ho.Re.Ca./Food Service business. For further details please contact our Sales Department. Preparation (for 300 grams, about two portions) pour the gnocchi still frozen in a skillet with 25 grams of melted butter and cook on medium heat for about 7-8 minutes, gradually adding 100gr of water and stirring occasionally. If you prefer them more brown forget the water. You can cook them also in the classic way, I.e. in a pot of salty boiling water for about 3 minutes, then skim them and season as you wish. / IMAGE 9- Gnocchi stuffed with tomatoes and mozzarella The classic sauce with tomatoes and mozzarella, inside of this soft pillowy potato gnocchi Gnocchi stuffed with tomatoes and mozzarella are a handy every-day first course that you can sauté in a pan, or a tasty snack perfect for aperitifs that you can fry in oil. Available in different sizes/packagings, also specific for Ho.Re.Ca/Food Service. For further details, please contact our Sales Dept. Preparation In a large non-stick pan, melt a knob of butter and add the frozen gnocchi. Cover and cook over high heat for 6/7 minutes. Complete the cooking by browning the gnocchi evenly. / IMAGE 10- Gnocchi stuffed with salmon Surprise stuffing: soft cream cheese with smoked salmon Stuffed gnocchi with salmon are the perfect main dish for an italian-style Christmas. Made with fresh potatoes, a fine cream cheese and smoked salmon, they also make an excellent dish for a sunday family lunch or to surprise your friends. Available in different sizes/packagings, also specific for Ho.Re.Ca/Food Service. For further details, please contact our Sales Dept. Preparation In a large non-stick pan, melt a knob of butter and add the frozen gnocchi. Cover and cook over high heat for 6/7 minutes. Complete the cooking by browning the gnocchi evenly. / IMAGE 11- Gnocchi stuffed with Gorgonzola A surprisingly soft Gorgonzola stuffing, for this Gnocchi made with only fresh potatoes This was the first recipe we thought about when we started working on Stuffed gnocchi. They say “You will never forget your first love” and we are so in love with Gorgonzola cheese! The wow effect we are talking about: when you bite the delicate shell made of fresh potatoes and discover the creamy tasty heart of the Gorgonzola. Different packaging/sizes are available, also specific for the Ho.Re.Ca./Food Service business. For further details please contact our Sales Department. Preparation In a large non-stick pan, melt a knob of butter and add the frozen gnocchi. Cover and cook over high heat for 6/7 minutes. Complete the cooking by browning the gnocchi evenly. / IMAGE 12- Spinach noodles with cream and speck Tyrolean dumplings made with fresh spinach, seasoned with cream and speck A special thanks to our friend Martina who, being aware of our passion for the most authentic and genuine Italian dishes, gave us her family’s recipe of the “Spatzle”. This is the reason why we can offer you flavours and ingredients of a recipe that in Val Badia is handed down from generation to generation. And to help you better enjoy them we remind you the XXL offer: a 750grams bag at the same price of the 600grams one. Different packaging/sizes are available, also specific for the Ho.Re.Ca./Food Service business. For further details please contact our Sales Department. Preparation Empty the whole contents of the bag in a large no-stick pan. Cook for about 5 minutes on medium/high heat, stirring gently. / IMAGE 13- Broccoli and Cauliflower risotto Another tasty variation in the risotto family, with veggies sautéed extravergine olive oil and garlic We all know that broccoli and cauliflower are good for our health but finding the right recipe to enhance them is not always easy. We did it for you with this risotto made with Carnaroly rice, with the eponymous veggies sautéed with extra virgin olive oil and garlic. Creamy and tasty. Healthy and full of flavour. Different packaging/sizes are available, also specific for the Ho.Re.Ca./Food Service business. For further details please contact our Sales Department. Preparation The single portion is perfect for reactivation in the microwave: it is sufficient to make a small hole in the film to allow steam to vent, put it in the oven with the perforated part upwards and give it 4 minutes by 850W. When cooked, open the pouch carefully and put the product on a plate stirring gently before serving. (Cooking times must be adjusted to oven performance) Alternatively, and in any case for greater quantities, best to use a nonstick pan. Pour the frozen product in the desired quantity in an even layer and cook covered on medium / low heat for about 6 minutes. Then uncover and continue cooking for another 2 min stirring gently. / IMAGE 14- Seafood risotto Tasty seafood risotto with mussels, shrimps, squid, clams and a little bit of home-made tomato sauce. Of course Bocon’s Risotto section could not come without an Italian classic like the seafood risotto. We choose a classic mix of mussels, shrimps, squids and clams. The basic ingredients are always Carnaroli rice and extra virgin olive oil, mixed with tomato sauce, garlic and parsley for harmonizing the flavor. Available in various sizes / packaging, also specific to Ho.Re.Ca./Food Service. For more details our Sales Department is at your disposal. Preparation The single portion is perfect for the reactivation in the microwave: it is sufficient to make a small hole in the film to allow steam to vent, put it in the oven with the perforated part upwards and give it 4 minutes by 850W. When cooked, open the pouch carefully and put the product on a plate stirring gently before serving. (Cooking times must be adjusted to oven performance) Alternatively, and in any case for greater quantities, best to use a nonstick pan. Pour the frozen product in the desired quantity in an even layer and cook covered on medium / low heat for about 6 minutes. Then uncover and continue cooking for another 2 minutes, stirring gently. / IMAGE 15- Risotto with veggies Delicate Spring simphony with carrot, peas, courgette, spinach and dried tomato A colourful and nourishing first course, perfectly cooked thanks to the Carnaroli rice, sutiable also for vegetarians and for those following a diet. its joyful appearance makes it ideal also for kids, that can eat some tasty veggies in a colourful and yummy recipe. Preparation The single portion is perfect for reactivation in the microwave: it is sufficient to make a small hole in the film to allow steam to vent, put it in the oven with the perforated part upwards and give it 4 minutes by 850W. When cooked, open the pouch carefully and put the product on a plate stirring gently before serving. (Cooking times must be adjusted to oven performance) Alternatively, and in any case for greater quantities, best to use a nonstick pan. Pour the frozen product in the desired quantity in an even layer and cook covered on medium / low heat for about 6 minutes. Then uncover and continue cooking for another 2 minutes, stirring gently. / IMAGE 16- Risotto with cheese Creamy and tasty combination of gorgonzola, provolone, grana padano, montasio – all strictly PDO – and mozzarella. Born as a way to re-use the cheeses leftovers, we developed this recipe in a more elegant way creating a truly CDO version, nay….PDO like the cheeses it contains: gorgonzola, provolone and grana padano. Rich taste and creamy texture, perfect as single dish accompanied by a fresh salad. Preparation The single portion is perfect for reactivation in the microwave: it is sufficient to make a small hole in the film to allow steam to vent, put it in the oven with the perforated part upwards and give it 4 minutes by 850W. When cooked, open the pouch carefully and put the product on a plate stirring gently before serving. (Cooking times must be adjusted to oven performance) Alternatively, and in any case for greater quantities, best to use a nonstick pan. Pour the frozen product in the desired quantity in an even layer and cook covered on medium / low heat for about 6 minutes. Then uncover and continue cooking for another 2 min stirring gently. / IMAGE 17- Risotto Parmigiana The classic example of the Italian culinary tradition; rich in cheese, creamy and tasty to the right point. The parmigiana risotto could rightly be considered “the mother of all risotti” because it is the perfect base to which one can add many different ingredients, but it is fantastic also as it is. The generous amount of cheese makes it rich and creamy, always “al dente” thanks to the Carnaroli rice, tasty but delicate. An old and easy recipe that if well prepared always gives a good impression. Preparation The single portion is perfect for reactivation in the microwave: it is sufficient to make a small hole in the film to allow steam to vent, put it in the oven with the perforated part upwards and give it 4 minutes by 850W. When cooked, open the pouch carefully and put the product on a plate stirring gently before serving. (Cooking times must be adjusted to oven performance) Alternatively, and in any case for greater quantities, best to use a nonstick pan. Pour the frozen product in the desired quantity in an even layer and cook covered on medium / low heat for about 6 minutes. Then uncover and continue cooking for another 2 minutes, stirring gently. / IMAGE 18- Mini Canederli Tasty mini knödel with speck, parsley and chive. they taste great with sauce, in broth and even deep-fried! / IMAGE 19- Slices of sautéed artichoke Speciality made with artichoke slices stir-fried in extra virgin olive oil, garlic and parsley. This is a tasty and easy-to-cook side dish, that can be used also to season your rice or pasta. But cleaning the artichokes is laborious and time consuming. Once again Bocon comes to the rescue allowing you to skip the boring part and focus on taste. Different packaging/sizes are available, also specific for the Ho.Re.Ca./Food Service business. For further details please contact our Sales Department. Preparation Stove top: Empty the frozen content of the bag in a non-stick skillet. Heat up over a medium flame for 5/6 minutes gently turning around the artichokes. / IMAGE 20- Ribollita (Tuscan soup) The typical Tuscan soup made with the best ingredients The typical Tuscan farmer soup born to reuse stale bread, together with black kale and cannellini beans. The name means “cooked again” as the farmers’ wives used to prepare it in large quantities (especially on Fridays, as it was a “lean” meal) and then they cooked it again in a skillet in the following days. A “poor” and tasty meal that will win your heart. Different packaging/sizes are available, also specific for the Ho.Re.Ca./Food Service business. For further details please contact our Sales Department. Preparation Empty the frozen product in a large non stick skillet and heat it up on a medium flame for about 8 minutes stirring gently. If you like it, you can sprinkle it with grated cheese at the end of cooking andmake a gratin in the oven.