La Bella Vita From the Mediterranean to your menu

When it comes to food abundant in flavour and charm, nothing surpasses Mediterranean cuisine. Rich and satisfying, it hails from a culture where mealtimes celebrate the bounty of ocean and earth. With BUITONI ready-to-use tomato sauces, it’s easier than ever to create standout dishes infused with authentic Mediterranean flavour. Every BUITONI sauce recipe has been crafted by the chefs at Casa BUITONI in the culinary mecca of Tuscany, combining Italian cooking traditions with the 125 year heritage of the BUITONI range.

Made from freshly picked, premium, sun-ripened Mediterranean tomatoes

Take a moment to explore the versatility of Mediterranean flavour with La Bella Vita – the latest BUITONI recipe collection. Brought to you by the Nestlé Professional Executive Chef, it’s packed with ideas and inspiration for your next menu. Enjoy!

2 3 THE ART OF A GREAT SAUCE

The rich, full flavours of BUITONI tomato sauces don’t happen by chance. It all starts with the freshest produce – sustainably grown tomatoes, nurtured in the fertile Next, the tomatoes are peeled Mediterranean soil of Spain, freshly picked BUITONI tomatoes come straight After sorting, we select using a gentle high-pressure just as their flavour peaks. from the Mediterranean fields. only the juiciest tomatoes. steam process to retain their These premium quality tomatoes are then natural shape and consistency. expertly blended and seasoned to produce 1 2 3 a perfect finished sauce, delivering equally on flavour and convenience.

Take a look at how your favourite BUITONI sauce is created.

The Tomato Sauce is pasteurised We then cook the diced tomatoes The peeled tomatoes are diced. to guarantee the highest quality into a pulpy sauce. 4 5 6 and food safety levels.

Each can goes through a BUITONI Tomato Sauce is subject Once pasteurised, the Tomato Sauce labelling process, listing the to stringent and continuous testing. is packed into cans, which are then ingredients, nutritional content, After all, we want to provide only hermetically sealed. cooking advice and expiry date. the very best. 4 7 8 9 5 HIGH QUALITY FINISHED CONTENTS SAUCES Spanish eggs 8 Spicy beans 11 • READY TO USE: simply open, heat and serve Tomato and basil arancini 12

• SAVE ON LABOUR and TIME Italian meatballs 15

• Made FROM FRESHLY PICKED, Chunky tomato salsa premium Mediterranean tomatoes on beef sliders 16

• HIGH YIELD Fennel and tomato fish soup 19

• Sauce recipes to suit a Tomato and spinach 20 RANGE OF CUISINES Caponata with • Stringent and continuous roasted lamb rump 23 testing ensuring BEST QUALITY (ISO 22000 accredited) Seafood risotto 24

• CONSISTENT FLAVOUR profile Chicken cacciatore 27 all year around

6 7 SPANISH BREAKFAST EGGS

Ingredients SERVES • 20ml olive oil 10 • 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/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), 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.

8 9 BREAKFAST SPICY BEANS Ingredients

SPICY BEANS SERVES • 30ml olive oil • 150g onion, chopped finely 10 • 1 clove garlic, crushed • 2 birds eye chillis, chopped SERVES • 420g mixed beans, drained 10 • 400g BUITONI Sugo al Pomodoro (Coulis) • Salt/pepper

TO SERVE • 10 thick slices sourdough bread • 5 avocados, quartered • 10 eggs • Boiling water (dash of white vinegar added)

Method Heat olive oil in a pan and cook onions over a low heat for 2-3 minutes. Add garlic and chilli and cook for a further minute. Increase heat, add beans and BUITONI Sugo al Pomodoro (Coulis) and bring to boil. Reduce heat and simmer covered, stirring occasionally. Check the seasoning and put to one side. To serve spoon spicy bean mixture onto serving dish. Place 2 pieces of avocado and one slice of toasted bread on the side. Poach the eggs and drain. Place one egg on top of beans, season with salt/pepper.

10 11 TOMATO AND BASIL ENTRÉE ARANCINI Ingredients • 30ml olive oil MAKES • 1 medium onion, finely chopped 30 • 500g Arborio rice BALLS • 125ml white wine • 1.2L vegetable stock, warmed • 250g Parmesan cheese, grated • 80g sun dried tomatoes, chopped • Salt/pepper, to taste • 350g mozzarella cheese, shredded • 4 eggs, whisked • 200g dried breadcrumbs • 500g BUITONI Sugo per • Bunch basil leaves, finely chopped Method Heat olive oil in a pan and cook onions on a low ball into the risotto ball and wrap the rice around to enclose it. heat for 5 minutes. Add rice and cook for a further Form into smooth balls and set aside to refrigerate. 2 minutes. Roll balls in seasoned flour, eggs and breadcrumbs. Place in Add white wine and stir until completely absorbed. the refrigerator until firm. Gradually add stock stirring constantly until rice is tender, around 12 minutes. Deep fry in small batches at 180°C until the balls are golden and the cheese has melted inside. Remove from heat and add Parmesan and sun dried tomatoes. Taste and check for seasoning. Heat the BUITONI Sugo per Pasta and stir in basil. Spread the risotto onto a tray, cover and refrigerate. Serve arancini on a bed of tomato and basil sauce. 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

12 13 ENTRÉE ITALIAN MEATBALLS

Ingredients SERVES MEATBALLS 10 • 1.25kg beef mince • 1 medium onion, chopped finely • 150g baby spinach leaves, chopped finely • 1 garlic clove, crushed • 20g breadcrumbs • 1 egg, lightly beaten • 40g Parmesan cheese, grated • 30ml olive oil

SAUCE • 30ml olive oil • 1 medium onion, chopped finely • 3 cloves garlic, crushed • Pinch dried oregano • 40ml red wine vinegar • 750ml BUITONI Sugo ai Peperoni • Baby basil leaves, to garnish

Method Combine mince, onion, spinach, garlic, breadcrumbs, egg Add BUITONI Sugo ai Peperoni and bring to boil. Add and Parmesan in a large bowl. meatballs and cook gently with a lid on until meatballs are cooked through. Mix well and form into 40 golf ball sized meat balls. Garnish with fresh baby basil leaves to serve. Heat olive oil in a large pan and seal the meat balls until lightly brown. Remove and put to one side. Serving suggestion: as part of an antipasto platter. To make the sauce, cook onion in olive oil without colour on a low heat for 2-3 minutes. Add garlic, oregano and red wine vinegar. Cook until almost dry.

14 15 CHUNKY BAR FOOD TOMATO SERVES SALSA 10 ON BEEF SLIDERS

Ingredients

BEEF SLIDERS CHUNKY TOMATO SALSA • 700g beef mince • 30ml olive oil • 1 large egg • 140g onion, finely chopped • 40g French Onion Soup Mix • 3 cloves garlic, crushed • 15g fresh white bread • Pinch oregano crumbs • 40ml red wine vinegar • 10 small brioche buns • 500ml BUITONI Sugo • 1 small hydroponic al Pomodoro (Coulis) lettuce • 1tbsp parsley, chopped

Method Mix beef mince, egg, soup mix and bread crumbs in a large bowl. Mix well and shape into 10 small patties. To make the salsa, heat olive oil in a pan and cook onions on a low heat for 2-3 minutes. Add garlic, oregano and red wine vinegar and cook until almost dry. Add BUITONI Sugo al Pomodoro (Coulis) and cook for a further 10 minutes, remove from heat and set aside. Stir through parsley. To serve, warm brioche buns. Cook beef patties on both sides. Place a beef patty and a lettuce leaf on each bun and spoon salsa on top.

16 17 MAIN FENNEL & TOMATO FISH SOUP Ingredients • 25ml olive oil • 175g onion, finely chopped SERVES • 3 cloves garlic, crushed • 1 large fennel bulb, chopped roughly 10 • 225g BUITONI Sugo per Pasta • 100ml fish stock • 1L water • 1 orange peel • Saffron threads • 160g potatoes, peeled • 500g mixed white fish and baby clams

Method Heat olive oil in a pan and cook onions on a low heat for 5 minutes, without colour. Add garlic, fennel, BUITONI Sugo per Pasta, fish stock, water, orange peel and saffron. Bring to boil and simmer until fennel is soft. Remove orange peel. Blend lightly in a food processor. Boil potatoes until cooked then dice. To serve drop fish into the soup and cook lightly, add potato. Garnish with some chopped fennel leaves.

18 19 TOMATO MAIN AND SPINACH SERVES RAVIOLI 10 Ingredients • 1.5kg ravioli, meat or vegetarian • 750ml BUITONI Sugo per Pasta • 200g baby spinach • Parmesan cheese, to garnish

Method Cook ravioli in salted boiling water, keeping . Heat BUITONI Sugo per Pasta in a pan. Stir in the baby spinach until wilted. Drain pasta and place in a bowl. Add tomato and spinach sauce. Toss gently to coat. Check for seasoning. Serve with shaved Parmesan on top.

20 21 MAIN CAPONATA WITH ROASTED LAMB RUMP

Ingredients

CAPONATA • 2 large eggplant, diced • 30ml olive oil SERVES • Salt/pepper 10 • Pinch of oregano • 1 large red onion, diced • 2 cloves garlic, crushed • 25g capers • 8 pitted green olives • 80 ml red wine vinegar • 500g BUITONI Sugo Lussuoso al Pomodoro • 1 bunch flat parsley, chopped

LAMB • 8 denuded lamb rumps • 30ml olive oil • 4 rosemary twigs

Method Heat olive oil in a large pan and cook eggplant over a medium heat until they start to brown. Season with salt and pepper. Add oregano, onions, garlic, capers and olives. Add red wine vinegar and reduce over high heat till almost dry. Add BUITONI Sugo Lussuoso al Pomodoro and the parsley. Place to one side. Season lamb rumps. Heat olive oil in a pan. Seal lamb rumps, add rosemary and roast for around 30 minutes or until medium. Allow to rest in a warm place. To serve slice the lamb and serve on a plate topped with Caponata.

22 23 SEAFOOD MAIN RISOTTO Ingredients SERVES • 40ml olive oil 10 • 150g onion, chopped finely • 600g Arborio rice • 4L chicken stock • 40ml olive oil • 200g green prawns, peeled • 200g baby calamari • 200g mussel meat • 200g white scallop meat • 500g BUITONI Sugo per Pasta • 150g unsalted butter • 150g Parmesan cheese, grated • Salt/pepper • Parsley, to garnish

Method Heat olive oil in a pan and cook onions for 3-4 minutes over a low heat. Add rice and cook for a further 2-3 minutes. Meanwhile in a separate pan bring stock to a gentle simmer. Gradually add stock to rice in small batches, stirring constantly until rice has absorbed all stock. In a separate pan heat olive oil and gently cook the seafood, add BUITONI Sugo per Pasta and continue to cook until seafood is just cooked. To finish, remove risotto from heat and stir through seafood, butter and Parmesan. Check for seasoning. Garnish with parsley.

24 25 MAIN CHICKEN CACCIATORE Ingredients • 10 chicken Marylands • 375ml red wine • 4 sprigs rosemary, chopped • 4 bay leaves SERVES • 6 cloves garlic, crushed • Salt/pepper 10 • 100g plain flour • 60ml olive oil • 280g Sicilian green olives, pitted • 12 anchovy fillets, chopped • 1kg BUITONI Sugo al Pomodoro (Coulis) • 350g BUITONI Sugo ai Peperoni • 200ml water

Method Place chicken in a bowl, pour red wine over and mix in rosemary, bay leaves and garlic. Cover and marinade overnight in the refrigerator. Pre-heat oven to 170°C. Remove chicken from red wine marinade and dry with paper towel. Season with salt and pepper and dust with flour, seal in a large sauté pan in olive oil until golden brown. Add red wine marinade and reduce by half. Add the rest of the ingredients and bring to the boil. Cover pan with foil and place in oven for 90 minutes. Serving suggestion: Serve with a side of polenta and beans.

26 27 THE BUITONI® TOMATO SAUCE RANGE Open. Heat. Serve.

3kg 3kg 3kg x6 x6 x6 2.6kg x6

BUITONI® BUITONI® BUITONI® BUITONI® SUGO PER PASTA SUGO AL POMODORO SUGO AI PEPERONI SUGO AL POMODORO Pasta Sauce Tomato Coulis Peperonata Rich Tomato Sauce #12147978 #12147751 #12147818 # 12147750

• Authentic Italian Napolitana style sauce • Lightly seasoned tomato sauce • Rich & full bodied traditional tomato sauce • Rich tomato sauce infused with sunflower and olive oils • Rich and full-bodied • Rich blend of tomato puree, peeled tomato, • Features whole tomato chunks, yellow & red • Blended with onions, herbs & spices onion, herbs & spices capsicums, tomato paste, prime vegetables, • Lends a beautiful lustre & sheen olive oil & garlic to pasta dishes • Lightly seasoned with basil & oregano • Ideal as a classic coulis or as a base/finish • Fabulous with pasta dishes, meat or fish for a variety of dishes

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