Family Recipe Book Family Recipe Book
2 Marronaia’s Breadsticks
Ingredients
- 350 gr or 12 oz of flour - a big pinch of salt - E.v.o. oil - Still water - Almonds, Walnuts, Pistachios - different spices ( we used saffron, pink pepper, dried basil, black pep- per, hot chilly )
Description
Mix the flour with the salt, the E.v.o oil, and add the water slowly. Knead it for 5 minutes. Roll the dough out with a 1 cm in thickness. Chop the dried fruits in small pieces and cut the dough in stripes. Deep it in all the different spices or dried fruits. Bake the breadsticks in the oven at 200 °C or 392 °F for 15 minutes.
Pair our Breadstick with a good glass of our - Quarzo della Marronaia.
Check our video recipe on Facebook: http://bit.ly/marronaiabreadsticks
3 The Panzanella
Ingredients
- 400 gr or 14 oz of bread ( better the day before bread ) - 2 cucumbers - 1 red onion - 3 fresh tomatoes - Special Edition E.v.o. oil - 2 tablespoons of white wine vinegar - basil -Salt & Pepper - Our IGP Balsamic Vinegar “Oro” to season
Description
Put the bread in cold water for 5/10 minutes and then squeeze it. Cut all the vegetables and put the onion in cold water with few drops of white wine vinegar in this way will be easier to digest. Add the vegetable inside the bowl of the bread, add basil, olive oil, salt, and pepper. Put the Panzanella in the fridge for about 20 minutes.
When it’s ready add on top our Aceto Balsamico di Modena IGP “Oro” heck our Video recipe on Facebook: http://bit.ly/thepanzanella
4 Tuscan Bruschette
Ingredients for 1 portion - 4 slices of toasted bread - 3 small cherry tomatoes - 1 basil leaf - a slice of burrata or Mozzarella Cheese - Special Edition E.v.o. oil - a slice of grilled eggplant - some Ricotta Salata or Parmesan Cheese - 2 pieces of pear - a teaspoon of honey - salt and pepper - a slice of Pecorino Cheese Description
Start to cut all the ingredients and grill the bread and the slice of eggplant. Compose now the different gourmet bruschetta. The first one with cherry tomatoes, burrata or Mozzarella Cheese, basil, olive oil, salt, and pepper. The second one with grilled eggplant, the ricotta salata or parmesan cheese, olive oil, salt, and pepper. The third one with pear, pecorino cheese, honey salt, and pepper. The fourth with Evo oil, salt, and pepper.
Use our Gold Secret Extra Virgin Olive Oil to make this simple dish precious.
Check our Facebook page for the full video recipe: http://bit.ly/bruschettedellamarronaia 5 Salty Truffles
Ingredients
- 250 gr or 9 oz of Ricotta Cheese - 250 gr or 9 oz of Cream Cheese - 100 gr or 4 oz of Parmesan Cheese - 4 thin slices of prosciutto Crudo Ham - 5 thin slices of Tuscan Salami -Special Edition Extra Virgin Olive Oil - Pistachios crumble - Walnuts crumble Description
Add a few drops of Evo oil in a pan and fry a little bit the salami and the Prosciutto Crudo ham until they become crunchy. Mix the ricotta cheese with the cream cheese and the parmesan cheese in a bowl. Split the obtained cream into 2 parts: add the Prosciutto Crudo ham, that you first transformed in a crumble; in the other add salami transformed in a crumble. Make little balls with your wet hands and roll the ones with ham in the Walnuts crumble and the ones with the salami in the Pistachios crumble.
Pair the salty truffles with a good glass of our Mille Colori della Marronaia.
Check our Facebook page for the video recipe: http://bit.ly/saltytruffles
6 Pesto alla Genovese
Ingredients
- 25 gr or 1 oz of Basil Leaves - 60 ml or 4 tbsp of Special Edition Extra Virgin Olive Oil - 40 gr or 1½ oz of Parmesan Cheese - 10 gr or ½ oz of pine nuts - half garlic clove - a pinch of coarse salt - (mortar and pestle or a mixer )
Description
Put in the mortar the garlic clove and half the quantity of the coarse salt. Start to press until you obtain a creamy consistency. Add then the basil and the remaining part of the salt and continue pressing. When the basil starts to release its water, you can add the pine nuts. When you obtain a pretty homogeneous mixture, you can add Parme- san Cheese. When everything is mixed, add olive oil and mix again. The Pesto is now ready. Use it to season Pasta and to add a fresh flavor mix it with cherry tomatoes!!
To intensify the flavor of the pesto add few drops of our Garlic Extra Virgin Olive Oil.
Check our video recipe on our Facebook page: http://bit.ly/pestodellamarronaia 7 Vegetable Ragù
Ingredients
- 1 onion - 1 eggplant - 2 carrots - 2 zucchinis - Special Edition Extra Virgin Olive Oil - Salt & Pepper - 500 ml or 17 oz of tomato sauce
Description
Start to cut the vegetables in small pieces. Put everything in a big pot. Add generous Olive oil, salt, and pepper. Put the pot on the stove with a lid on and cook for 15 minutes. After adding the tomato sauce, mix a little bit, and let everything cook for about 15 minutes more. The sauce is ready!
Season it with few drops of our Chili Extra Virgin Olive Oil
Check our video recipe on our Facebook page: https://bit.ly/ragùdiverdure
8 Cacio e Pepe Sauce
Ingredients
- half glass of milk - 3 tbsp of Parmesan Cheese - 2 tbsp of Pecorino Cheese - 2 tbsp of Mascarpone Cheese - Pepper
Description
Warm up the milk in a pan with low flame. Add the parmesan cheese, the pecorino cheese, the Mascarpone cheese, and pepper when the milk it’s warm. Mix everything until you obtain a cream. Turn off the stove. Drain the pasta and put it in the pan with the sauce, turn on the stove and mix for 1 minute. The Pasta Cacio e Pepe is ready!
9 Wine Tagliatelle
Ingredients
- 4 yolks - a pinch of salt - 400 gr or 14 oz of semolina flour - a glass of red wine ( we used our Intenso della Marronia )
Description
Put the semolina flour in a bowl and make a hole in the center, add the glass of red wine, the 4 yolks, and the pinch of salt in the hole in the hole. Start to mix just in the center with a fork. When the dough is a little bit more compact, knead with your hands until you obtain a homogenous ball. Spread some flour on a table and split the dough into 4/5 pieces and roll them out using a rolling pin. You must obtain very thin layers. Make a roll and cut it in 1 cm diameter slices. Roll the slices out. The Wine Tagliatelle are ready, cook them in boiling and salty water for 5 minutes and season with butter, sage, pine nuts, and Parmesan Cheese.
Pair our Wine tagliatelle with a good glass of our Intenso della Marronaia.
Check our video recipe on our Facebook page: http://bit.ly/tagliatellealvino 10 Ricotta & Spinach Ravioli
Ingredients For the Ravioli dough: - 900 gr or of “ All purpose “ flour - 9 eggs For the filling: - 700 gr or 1 lb 8 oz of Ricotta Cheese - 150 gr or 5 oz of Parmesan Cheese - 275 gr or 10 oz of Spinach - 2 eggs - salt & pepper - nutmeg Description
Start to make the Ravioli dough. On a table put the flour and make a hole where you have to add the eggs. Start to mix in the centre with a fork, grab the flour slowly. When the dough is a little bit more hard, start to kead it with your hands. When it’s homogeneous, shape it in a ball and let it relax for 15 minutes. Meanwhile start to make the filling. In a bow mix the ricotta, the parmesan cheese, the spi- nach, the eggs, season with sat, pepper & nutmeg. Mix all together. split the dough in 6/7 pieces an rool it out in a very long and thin way. Add a teaspoon of the filling mantaing 2 cm distance from the other spoon of filling on just half part. With a brush spread some water around the filling ( this will help the 2 parts to stick together. Cover with the other half part and cut in roud or square shape. Seal using a fork. Cook the ravioli for 5/6 minutes in boiling water and season with your favorite sauce.
Season the Ravioli with few drops of our La Marronaia Balsamic Condiment.
Check our video recipe on our Facebook page: http://bit.ly/i-ravioli-della-marronaia 11 Pici with Cherry tomatoes sauce
Ingredients for 2 people
For the Pici dough: - 225 gr or 8 oz of flour “ all-purpose ” - 135 gr or 4 ½ oz of lukewarm water - a pinch of salt For the Cherry tomatoes sauce: - Cherry tomatoes - Special Edition Extra Virgin Olive Oil - a garlic clove - fresh basil Description
Put the flour on a table and make a hole in the center. Start to add the water slowly and mix with a fork just in the center, grabbing the flour slowly from the sides. Add also a pinch of salt. Once the dough is a little bit more compact, start to knead it with your hands for about 5/10 minutes. Cover it with 2 drops of olive oil (massage it all around) and wrap it in plastic wrap. Let it relax for 15 minutes. Meanwhile, prepare the sauce. Put a pan on the stove with olive oil and chopped garlic. Let everything fry for 2 mi- nutes. Cut the cherry tomatoes in half and add them in the pan. Season with salt and pepper. Let everything cook for 5/10 minutes ( until the cherry tomatoes soften ). Let’s make the Pici. Put some flour on a table and start to cut the dough in thin and small pieces. Start to roll them and lay them on semolina ( so they won’t stick together). Boil the Pici for 5 minutes, drain them, and then with the stove turned on mix them with the cherry tomato sauce. For an extra delicate flavor add some of ou Basil Extra Virgin Olive Oil.
Check our video recipe on our Facebook page: http://bit.ly/pici-with-cherry-tomatoes 12 The Tuscan Gnudi
Ingredients
- 200 gr or 8 oz of spinach - 200 gr or 8 oz of Ricotta Cheese - 50 gr or 2 oz of Parmesan Cheese - 1 egg - 100 gr or 3,5 oz of flour - nutmeg ( as you like ) - Salt ( as needed ) For the sauce: - Butter - Rosemary or sage
Description
In a bowl, mix all the ingredients until obtaining a homogeneous and not to compact dough. Transfer the dough on a table covered with some flour. Knead with for 1 mi- nute. Start to cut it in small pieces, then form little balls. Cook the gnudi in salty and boiling water for 2/3 minutes. Meanwhile, in a pan, add some butter and some rosemary. Let the butter meltdown, drain the gnudi, and put them in the pan with the butter. Mix everything and add par- mesan cheese on top.
Pair the Tuscan Gnudi with a good glass of our Raggio d’Anfora.
Check our video recipe on our Facebook page: http://bit.ly/gnudi-toscani-marronaia
13 Caprese Cream
Ingredients
- 1 kg or 35 oz of cherry tomatoes - 300 gr or 10 oz of mozzarella - salt & pepper - water - basil - toasted bread - Special Edition Extra Virgin Olive Oil
Description
Start preparing the Cherry tomatoes. Cut them in half and cover a baking sheet with baking par- chment. Position the cherry tomatoes with the part of the seeds in touch with the baking sheet, season them with salt, pepper, E.v.o. oil and basil or oregano. Cook in the oven for 40/50 minutes at 220 °C or 428 °F. Meanwhile, cut the mozzarella in small cubes. When the cherry tomatoes are ready, transfer them in a bowl and add the mozzarella. Mix everything with a mixer until you obtain a cream. The Caprese cream is now ready, season it with some Extra Virgin olive oil, fresh basil, and some little cubes of mozzarella. Add also some toasted bread to pair with the cream.
Pair our Caprese Cream with our Visila della Marronaia - Vernaccia di San Gimignano DOCG.
Check our video recipe on our Facebook page: http://bit.ly/caprese-cream
14 Ricotta Gnocchi
Ingredients
- 250 gr or 10 oz of Ricotta cheese - 150 gr or 6 oz of multi-purpose flour - 1 egg - chopped parsley - Salt ( as needed )
Description
Mix the flour, the ricotta, the egg, and a pinch of salt altogether. Add also the chopped parsley. When the dough is a little bit more compact ( add some flour if it’s too soft), start to knead it until you obtain a homogeneous ball. Cut the dough in pieces and roll it into little snakes and cut it in little cubes ( 1 cm diame- ter). The Ricotta Gnocchi are now ready. Boil them in salty water. When they start floating, they are ready to be seasoned with your favorite sauce.
Pair the Ricotta Gnocchi with a fresh glass of our Rosa della Marronaia.
Check our video recipe on our Facebook page: http://bit.ly/ricotta-gnocchi-marronaia
15 White wine dough for savory tarts
Ingredients
- 80 gr or 3 ox of Extra Virgin Olive Oil - A glass of white wine ( we used our Piuma della Marronaia ) - 300 gr or 11 oz of flour - a pinch of salt
Description
In a bowl, add the olive oil and the wine and use a whisk to mix them. Add the flour and the salt and mix using your hand with circular motions. Incorporate all the flour and obtain a compact dough. Let it sit for 30 minutes in the fridge. Roll the dough out and position it on a baking sheet. Fill with your favorite ingredients. We decided to make a filling with zucchini, ricotta cheese, parmesan cheese, and 1 egg. Bake everything for 30 minutes at 200 °C or 392 °F.
Pair the white wine savory tart with a sparkling glass of our Piuma della Marronaia.
Check our video recipe on our Facebook page: http://bit.ly/white-wine-dough
16 Lemon Flavored Meatballs
Ingredients
- 750 gr or 1lb 8 oz of beef meat - 3 sausages - rocket salad - 2 eggs - salt & pepper - 2 lemons - 1 onion - Special Edition Extra Virgin Olive Oil - bread cruble - parmesan cheese Description
Cut the onion and the rochet salad in small pieces. Put the onion in a pan with some olive oil and mix the rocket salad with the beef meat. Add also the sausages, the parmesan cheese, the bread crumble, and the eggs. Mix it all. Prepare now the meatballs. Take a small quantity of the meat and shape it in a little ball. Pass it in the flour. Cut the lemon with the skin in thin slices and add them in the pan with the meatballs and the onion. Cook everything for 15 minutes on the stove, then add a splash of wine (both red or white is ok ), let the wine evaporate season with salt and pepper. Now the meatballs are ready!
Pair the lemon flavored Meatballs withour Pico della Marronaia.
Check our video recipe on our Facebook page: http://bit.ly/lemon-meatballs-marronaia 17 Fast Pizza
Ingredients
- 400 gr or 12,5 oz of flour - 1 tsp of salt - 20 gr or ¾ oz of dried yeast - 2 tbsp of Special Edition Extra Virgin Olive Oil - 240 ml or 1 cup of water - 1 tomato - 1 mozzarella cheese - basil & rosemary - Salt & pepper Description
In a bowl, mix with a fork the flour with the salt, the dried yeast, the olive oil, and the water. When the dough is a little bit more compact, start to knead it with your hands for 5/6 minutes. Split it into 4 parts, and always using your hands, stretch it in four rectan- gles. Now using a pan (with NO OLIVE OIL), let them grill on the stove for 5 minutes each. Season with slices of tomato, mozzarella & basil, or with olive oil, salt, and rosemary. You can create your favorite fast pizza using the ingredients you like the best ( ham, tuna, tomato sauce, olives, etc).
Pair the fast pizza with a glass of our light red wine Nottolo della Marronaia - Chianti Colli Senesi DOCG.
Check our video recipe on our Facebook page: http://bit.ly/marronaia-fast-pizza 18 Special Edition Olive Oil Biscuits
Ingredients
- 2 eggs and 1 yolk - 100 gr or 4 oz of sugar - 1 vanilla bean - 1 lemon zest - 50 ml or - 50 ml or 4 tbsp of our Special Edition Extra Virgin Olive Oil - 280 gr or 10 oz of flour - 10 gr or ½ oz of baking powder - a pinch of salt Description
Start mixing the 2 eggs and 1 yolk with the sugar using an electric whisk. Add the seeds of 1 vanilla bean, the lemon zest, and the Extra Virgin Olive Oil. Continue mixing with the electric whisks. In another bowl, sieve all the powders (flour, baking powder, and salt), and add then the cream of eggs, olive oil, and lemon zest inside it. Mix everything using your hand until you obtain a compact dough. Knead it a little bit and wrap it in plastic wrap. Let it sit for 30 minutes in the fridge. Roll the dough out using a rolling pin ( it must have a 1 cm thickness ): now cut it using different cookie cutters. Position the biscuits on a baking sheet covered by baking parchment and bake in the oven for 15 minutes at 180 °C or 356 °F. When the biscuits are ready, let them cool down and then sprinkle with powdered sugar.
Use our Special Edition Extra Virgin Olive Oil to make the biscuits.
Check our video recipe on our Facebook page: http://bit.ly/biscotti--olio-special-marronaia
19 Tuscan Cantucci
Ingredients - 180 gr or 6 ox of sugar - 1 egg - 265 gr 9,5 oz of flour - 5 gr or 1 tsp of baking powder - 40 gr or 1½ oz of room-temperature butter - 40 gr or 1½ oz of chocolate chips - 40 gr or 1½ oz of pistachios - 40 gr or 1½ oz of walnuts - a pinch of salt - 10 gr or ½ oz of Vinsanto - 40 gr or 1½ oz of orange zest Description
In a bowl, mix the sugar with the egg using a spatula. In another bowl, mix the flour with the baking powder and add them in the bowl where we previously mixed the egg and the sugar. Mix everything until you obtain a floury consistency. At this point, add the butter and continue mixing with your hands. Add the chocolate chips, the pistachios, the wal- nuts, and the pinch of salt and mix a little bit. At this point, add the Vinsanto, and start to knead the dough adding also the orange zest until it’s a little bit more compact. When it’s ready, split it into two parts and shape the 2 parts in long salami. Position them on a baking sheet and using a brush cover them with a yolk of 1 egg. Bake now for 20 minutes at 200 °C or 392°F. Let the two “salami” cool down and then cut them in 2 cm diameter pieces. Position the biscuits again on a baking sheet and bake for 18 minutes at 160 °C or 320 °F. Pair the Schiacciata Fiorentina with a glass of our dessert wine Santuccio della Marronaia.
Check our video recipe on our Facebook page: http://bit.ly/cantucci-toscani-marronaia 20 Italian Cheesecake
Ingredients
- 180 gr or 6 oz of biscuits crumble - 100 gr or 4 oz of butter - 3 eggs - 150 gr or 5 oz of sugar - 1 lemon zest - vanilla powder - 3 tbsp of flour - 200 ml or 1 cup of Crème fraîche - 300 gr or 11 oz of Robiola Cheese
Description
Start to prepare the base of our cheesecake. Meltdown the butter and mix it with biscuits crumble. Put the mixture inside a cake pan. Refrigerate for 15 minutes. Separate the yolks from the whites in 2 different bowls. Whip up the egg whites using the electric whisks. Mix using the electric whisks the yolks, the sugar, the lemon zest, the va- nilla powder. Add the flour, the crème fraîche, and the Robiola Cheese. Continue mixing with the electric whisks until you obtain a homogeneous cream. At this point, you can add the egg whites. When everything is mixed up, transfer the cream on the base of biscuits. Bake them for 50 minutes at 165 °C or 329 °F. Once the Italian Cheesecake is ready, let it cool down and serve it with powdered sugar or fruit jam.
Pair the Italian Cheesecake with a glass of our Profumo della Marronaia.
Check our video recipe on our Facebook page: http://bit.ly/italian-cheesecake-marronaia 21 Tuscan Castagnaccio
Ingredients
- 500 gr or 1 lb 2 oz of chestnut flour - 650 gr or 1 lb 7 oz of cold water - 80 gr or 3 oz of raisins - 100 gr or 4 oz of pine nuts - 100 gr or 4 oz of walnuts - a pinch of salt - Special Edition Extra Virgin Olive Oil - rosemary
Description
Put the raisins in cold water for 10 minutes, they will become softer. Meanwhile, sieve the chestnut flour in a bowl. Add the water slowly and start to mix with a whisk. You will obtain a cream, and at that point, you can start to add chopped walnuts, pine nuts, and the drained raisins inside. ** A little advice: leave a small number of walnuts, raisins, and pine nuts to decorate the top of the Castagnaccio **. Add also a pinch of salt. Put the mixture in a baking tray and add on top the pine nuts, walnuts, and raisins you left apart before. Add also some fresh rosemary and some Extra Virgin Olive Oil. Bake the Castagnaccio for 35 minutes at 180 °C or 356 °F. Once it’s ready let it cool down an sprinkle it with powdered sugar.
Pair the Castagnaccio with our Profumo della Marronaia.
Check our video recipe on our Facebook page: http://bit.ly/tuscan-castagnaccio-marronaia
22 Schiacciata Fiorentina
Ingredients
- 10 tbsp of flour - 5 tbsp of Special Edition Extra Virgin Olive Oil - 5 tbsp of sugar - 5 tbsp of milk - 1 egg - 1 orange zest and juice - 80 gr or 3,5 oz of baking powder
Description
In a bowl, mix the flour, the sugar, the baking powder, and the orange zest. Add then the oranage juice, the egg, the milk, and the olive oil. Mix everything for about 10 minutes. Prepare a cake pan covered by baking parchment and transfer the cream there. Bake the cake in the oven for 30 minutes at 180 °C or 356 °F. To make the typical decoration of the Schiacciata, sprinkle it with powdered sugar and help yourself with a stencil of the Florentine symbol: the lily. Use cocoa powder to obtain the contrast.
Pair the Schiacciata Fiorentina with a glass of our dessert wine Santuccio della Marronaia.
Check our video recipe on our Facebook page: http://bit.ly/schiacciata-fiorentina-marronaia
23 Pistachio Tiramisù
Ingredients
- 500 gr or 1 lb 2 oz of Mascarpone Cheese - 500 ml or 2 cups of whipped cream - 250 gr or 9 oz of Pistachio Cream - american or espresso coffee ( cold and without sugar ) - Savoiardi or Lady Fingers - Pistachio flour or Chopped Pistachios
Description
Put the Mascarpone cheese in a bowl and mix it a little bit, so it becomes a little bit softer. Add then the whipped cream and mix with the electric whisks until you obtain a soft and fluffy consistency. At this point, you can add the pistachio cream and mix it again with the electric whisks. Take a baking tray and compose the tiramisù. Deep the biscuits in the coffee and make a layer, then add a layer of pistachio cream and go on like that until you finish the ingredients. Sprinkle on top the pistachio crumble. Let the tiramisù in the frid- ge for a few hours.
Check our video recipe on our Facebook page: https://bit.ly/pistachio-tiramisù-marronaia
24 Tuscan Migliacci
Ingredients
- 150 gr or 5 oz of flour - 200 gr or 7 oz of water - 200 gr or 7 oz of milk - 2 eggs - 1 tsp of salt - pine nuts - raisins ( the more the better ) - butter - powdered sugar
Description
In a bowl, mix the flour, the milk, the water, the 2 eggs, and the salt. Add then the raisins and the pine nuts. Grease a hot pan with some butter and put on top some of the mixtures. Cook for few minutes until the crepe becomes golden. Add on top some powdered sugar. Go on like that until you finish the mixture.
Check our video recipe on our Facebook page: http://bit.ly/tuscan-migliacci-marronaia
25 Chocolate Salami
Ingredients
- 3 egg yolks - 2 tbsp of sugar - 2 tbsp of unsweetened cocoa powder - 200 gr or 7 oz of biscotti - 150 gr 6 oz of butter
Description
First of all, meltdown the butter. In a bowl, mix using electric whisk the yolks and the sugar. Meanwhile, in another bowl, crush the biscuits in small pieces. In the mixture of eggs and sugar, add the butter and the cocoa powder, mix again using the electric whisks. Incorporate the biscuits with the mixture of cocoa powder and mix with a spatula. Transfer everything on plastic wrap, shape it as salami and close tightly. Put the chocolate salami in the fridge for about 2 hours. After the 2 hours, the salami will be harder, cut it in slices and sprinkle it with powdered sugar.
Pair the Chocolate Salami with a good glass of our Quattrorsi della Marronaia
Check our video recipe on our Facebook page: http://bit.ly/chocolate-salami-marronaia
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