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Recipes

Home » Recipes (Page 4)
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14 Oct
Second courses

Aubergine Casserole

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Ingredients 4 large aubergines cut into cubes 2 sliced onions 1 tablespoon of extra virgin olive oil Peppers and Aubergine paste to taste ½ cup of water salt Directions Salt the aubergines and leave them...

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14 Oct
Second courses

“Ghiotta” Sauce of Swordfish

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Ingredients 400 gr. swordfish cut into cubes ½ jar Puttanesca Tomato Sauce 1 finely chopped onion 300 gr. fresh tomato sauce 1 teaspoon capers desalted and finely chopped 2 tablespoons extra virgin olive oil ...

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14 Oct
Second courses

Tuna Marinara

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Ingredients ½ jar of black olive paste 4 slices of fresh tuna 400 gr. ripe tomatoes peeled and finely chopped 2 tablespoons capers desalted and chopped 1 handful of bread crumbs plenty of chopped...

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14 Oct
Second courses

Poached Eggs

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Ingredients 6 eggs 1 cup white vinegar salt 1 jar rocket sauce 6 leaves of lettuce Directions Boil 2 lt. water with vinegar and salt. Arrange on the serving plate the lettuce leaves as bowls...

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13 Oct
Second courses

Salmon and Rocket Omelette

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Ingredients 4 eggs 1 tablespoon extra virgin olive oil 1 tablespoon water 3 slices smoked salmon ½ jar yoghurt ½ jar rocket sauce 2 tablespoons fresh cream salt and pepper to taste Directions In a...

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13 Oct
Second courses

Green Burgers

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Ingredients 400 gr. choice ground beef 1 onion cut into very thin slices 1 teaspoon finely chopped fresh parsley 1 pinch ground cinnamon 3 tablespoons extra virgin olive oil ½ jar rocket sauce salt...

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13 Oct
First courses

Pennette in Red Pesto with Truffles

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Ingredients Pennette (little penne) for 4 servings ½ jar red pesto with black truffles 3 tablespoons extra virgin olive oil grated cheese to taste Directions Dilute the pesto with the extra virgin olive oil cook...

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13 Oct
Second courses

Chicken Jelly with Tartufata

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Ingredients 1 boiled chicken 1 jar of Tartufata Sauce ½ litre of gelatine 1 cup Marsala Stravecchio Directions Skin and bone the chicken, cut the meat into slices and small strips and marinate for 30...

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rigatoni pesto rosso
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13 Oct
First courses

Rigatoni with Red Pesto

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Ingredients Rigatoni for 4 servings ½ jar red pesto 3 tablespoons extra virgin olive oil grated cheese to taste Directions Dilute the pesto with the extra virgin olive oil cook the rigatoni add the pesto...

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13 Oct
First courses

Spaghetti with Tartufata

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Ingredients 500 gr. spaghetti 1 jar tartufata 4 tablespoons extra virgin olive oil 1 teaspoon anchovy paste black pepper Directions Dilute the tartufata in a serving dish with the oil and anchovy paste. Then heat...

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Our Products
  • Organic and Vegan products
  • Tomato Pasta Sauces
  • Sauces and Paté
  • Tomatoes Preserves
  • Pasta
  • Extra Virgin Olive Oil
  • Products in oil and grilled
  • Spices
  • Clusters
Appetizers
  • Cream of Chicken and Rice with Porcini

    Cream of Chicken and Rice with Porcini

    Ingredients 2-pound chicken 4 tablespoons rice 1 jar Cream of …
  • Boats of Eggs

    Boats of Eggs

    Ingredients 4 eggs 2 tablespoons mayonnaise 2 tablespoons extra virgin …
  • Caprese Salad with Genovese Pesto

    Caprese Salad with Genovese Pesto

First courses
  • Rice with Porcini

    Rice with Porcini

    Ingredients 400 gr. of rice 1 jar of cream of …
  • Black Olive Soup

    Black Olive Soup

    Ingredients 6 peeled diced potatoes 2 chopped onions 2 cups …
  • Drunken Penne

    Drunken Penne

    Ingredients   500 gr. penne rigate ½ jar of black …
Second courses
  • “Ghiotta” Sauce of Swordfish

    “Ghiotta” Sauce of Swordfish

    Ingredients 400 gr. swordfish cut into cubes ½ jar Puttanesca …
  • Velvety Frittata

    Velvety Frittata

    Ingredients ½ jar Artichoke Paste 4 eggs 1 handful chopped …
  • Salmon and Rocket Omelette

    Salmon and Rocket Omelette

    Ingredients 4 eggs 1 tablespoon extra virgin olive oil 1 …
Side dishes
  • Grilled Radicchio with pesto

    Grilled Radicchio with pesto

    Ingredienti 300 gr. of red radicchio of Treviso 2 tablespoons …
  • Caper Sauce

    Caper Sauce

    Ingredients ½ jar Artichoke Sauce 4 tablespoons of capers desalted …
  • Curious Salad

    Curious Salad

    Ingredients 200 gr. endives 1 grapefruit 50 grams of nuts …

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FATTORIE UMBRE SRL
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  • Organic and Vegan products
  • Tomato Pasta Sauces
  • Sauces and Paté
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  • Spices
  • Clusters
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Additives and Acidifiers

Modified Corn Starch is a 100% natural product and OGM Free.
It is used in special recipes to make the sauce a little bit more dense, such as meat sauces. Does not Contain Gluten.

The Acidifying Lactic Acid, which is also 100% natural, is obtained from the fermentation of vegetable sugars. It is used in recipes containing meat, cheese, mushrooms to ensure that they do not change without having to cook for too long, which would ruin the flavor of the ingredients.

Citric acid, is obtained by fermentation and has natural origin. It is widely used in the food industry as acidifier.

Aromas

During pasteurization, in some specific recipes, some ingredients that have very delicate scents and flavors can lose intensity.
For this reason, in some limited cases, we add very small quantities of carefully Selected Aromas.

NO preservatives

In Our Products There are no Preservatives.
The philosophy that inspired the formulation of all our Recipes has always been aimed at pursuing the simplicity of flavors and genuineness. This meant not to compromise on Quality of Raw Materials and to choose the most simple but traditional Preparation Processes. The conservation method chosen by Fattorie Umbre is pasteurization: when the recipe is prepared it is quickly placed inside the jars and hermetically sealed. Immediately after that the pasteurization takes place and consists in keeping the product at a given temperature for a given period of time so as to eliminate the microorganisms responsible of food spoilage. Through this process, and without the addition of other chemical preservatives, we can guarantee our products a shelf life of 30 months.

Beef's and pig's meat

Beef's meat, Pig's meat, Bacon

In Our Products we use only high quality meat from Italian and International Groups.

The supply chain is constantly and rigorously controlled to ensure high quality raw materials

Cheeses

Parmigiano, pecorino, ricotta

Depending on the different Recipes that we make for our brand or Private Label we use different Types of Dairy Cheeses.

  • Parmigiano Reggiano DOP
  • Grana Padano DOP
  • Pecorino Romano DOP
  • Pecorino Cheese
  • Mixed Cow Cheese (Without Lysozyme)
  • Cow’s milk ricotta

Vegetables

Carrotts, Onions, Celery, Aubergines, Zucchini, Peppers.

The Vegetables used for our recipes after the harvest are quickly washed, cleaned and freezing through process “I.Q.F.”.

This acronym is for “Individual-Quick-Freezing”.
Through this technology the cold penetrates quickly because each portion of the product is frozen in very fast times (2-4 seconds).

This process allows you to always have fresh Vegetables ready for use with organoleptic qualities identical to the starting vegetables.

Dried Fruit

Almonds, Pine nuts, Cashew Nuts, Walnuts.

The dried fruit used in our recipes are varied and various are the needs that we can satisfy.

Depending on the recipes required by the Customer, the quantity and type of dried fruit is balanced in order to achieve the desired consistency and flavor.

Dried fruit is an extremely energetic food and is an important ingredient for many recipes of pasta

Oil

Extra Virgin Olive Oil, Olive Oil, Organic Extra Virgin Olive Oil, Sunflower Seed Oil, Organic Sunflower Seed Oil.

In Our Goods we use mainly Extra Virgin Olive Oil and Olive Oil.

In some particular recipes, for exaple the Basil Pesto, in addition to the Extra Virgin Olive Oil we also add Sunflower Seed Oil.

The taste of Olive Oil tends to prevail over the taste of Basil and Cheese. In this way we can ensure that all flavors are perfectly balanced.

Tomato

Tomato Pulp, Double Concentrated Tomato, Tomato Puree, Organic Tomato Pulp, Organic Double Concentrated Tomato.

Our Tomato comes from Italian Cultivations and in particular from the cultivations of the North of Italy.

Tomato is harvested between July and August.
Then washed, peeled, cutted and prepared to ensure it’s conservation throughout the year.

After these initial operations is then placed in aseptic bags ready-to-use for our needs.

Basil

Cutted fresh basil with oil and salt

The Basil used in Our Pesto’s Recipes comes from the major producers of Italy.

Cultivated and Controlled according to the most modern and rigorous standards to allow it to grow during the natural period (beginning July-August).

After the harvest is immediately washed, cutted and putted under salt and oil according with Our request.

This is a natural preservation method that has always been practiced and allows to have this product even in the months following harvest.

The Basil is then placed in a refrigerated cell and will form the basis for our Pesto’s Recipes

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