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SUGOSI® TO TASTE USER MANUAL FOR SAUCES STARRING IN THE KITCHEN FOR SAUCE, READ SUGOSI®. There are many ways of saying 'sauce', but Sugosi® is exactly the way you would say it: quality, unequalled service and a multiplicity of uses. Sugosi® to taste is the instruction manual draw up by Team Chef De Gusto starting from Sugosi®'s product range, the Surgital's sauces tell about the receipts of Tradition and italian Fine Dining. You'll have spotted in a twinkling of an eye that we're not just talking about a sauce, but about a kitchen helpmate who'll not only save you time and keep the costs down but will also be your secret ingredient, to be used as and when required. As You Like It, but more often than you might think, because Sugosi® can be used in cooking in ways as limitless as your creativity. Here our chefs have suggested just a few, starting from the simplest use in the form of ready-made sauce before moving on to the more elaborate sauces used in preparing main courses, croutons, appetizers, single dishes, or even foams, soups, or gravies. What are you waiting for? Spice up your cooking with Sugosi® today! THE SECRET INGREDIENT THE SECRET INGREDIENT Deep-frozen in nuggets, Sugosi®'s 15 recipes embrace the finest traditions and top-quality of Italian cuisine with its seasonings. The two lines, I Grandi Classici and I Prestigiosi, offer you top-quality sauces and creams that perfectly meet all your cooking requirements. HIGHLY VERSATILE You can use them to season first courses, main courses and side dishes, appetizers, entrée, croutons, bruschetta, base sauces.... or any other elaborate sauces you want to create... EXTREMELY PRACTICAL Take only the amount you need from the pack. Just a few minutes in the pan, oven or microwave, and the sauce is ready. QUICK AND FOOD COST-CONSCIOUS Raw ingredient selection, laborious processing, prolonged cooking - with Sugosi®, all these are things of the past as the sauce is ready-made and you only use what you need. No waste, plus the cost per serving is already calculated. ARTISANALLY MADE Faithfully crafted following artisanal preparation and cooking methods. 100% NATURAL Once prepared, they're deep-frozen immediately. Completely replicates the taste and texture of a freshly made sauce, with no colourants, preservatives or additives. Sugosi® are the true secret ingredient - yours. 6 packs of 500 g per carton NEW 100% recyclable plastic PACK TAKES UP LESS SPACE IN THE FREEZER 5 PASTA AND RICE PASTA PASTA AND RICE: the recipes GARGANELLI WITH BOLOGNESE RAGÙ DO IT YOURSELF WITH SUGOSI® 11 INGREDIENTS 3 INGREDIENTS Garganelli, celery, carrot, onion, herbs, Sugosi® bolognese sauce, tomato concentrate, red wine, meat, oil, garganelli, extra virgin olive oil, salt, pepper. basil as garnish. PREPARATION TIME 2 hr 30 min. 10 min. TIME SAVED 2 hr 20 min. pasta e riso: le ricette HOW TO MAKE WITH SUGOSI® : Boil the Garganelli Laboratorio Tortellini® in plenty of salted water for 4-5 minutes. In the meantime, put Sugosi® bolognese sauce still-frozen in pan and heat until completely melted. Finally, add Garganelli once cooked and cream. Serve hot. BIGOLI CREAMED WITH PORCINI MUSHROOM SAUCE WITH MAZARA DEL VALLO RED PRAWNS AND BASIL CHERRY TOMATO PESTO DO IT YOURSELF WITH SUGOSI® 15 INGREDIENTS 13 INGREDIENTS Bigoli, porcini mushrooms, onion, garlic, white Sugosi® porcini mushroom sauce, Sugosi® wine, Mazara red prawns, pepper, cognac, tomato and basil, bigoli Laboratorio Tortellini®, cherry tomatoes, basil, extra virgin olive oil, red prawns, garlic, Cognac, basil, cherry Parmesan cheese, Pecorino Romano, pine tomatoes, extra virgin olive oil, salt, Parmesan nuts. cheese, Pecorino Romano, pine nuts. PREPARATION TIME 1 hr 15 min. TIME SAVED 45 min. HOW TO MAKE WITH SUGOSI® : Clean and fillet red prawns, lightly scald in pan with a little extra virgin olive oil. Allow Sugosi® porcini mushroom sauce and Sugosi® tomato and basil sauce to melt in pan, cooking the Laboratorio Tortellini® bigoli at the same time for 6 minutes in plenty of salted water. Once cooked, drain and stir in pan with porcini mushroom sauce. Serve by adding drops of cherry tomato pesto, and garnish with seared prawns and basil leaf. 6 7 PASTA AND RICE: the recipes RISOTTO WITH ASPARAGUS DO IT YOURSELF WITH SUGOSI® 11 INGREDIENTS 5 INGREDIENTS Rice, oil, onion, white wine, fresh Sugosi® asparagus sauce, Carnaroli Pastasì® asparagus, garlic, stock, salt, pepper, Soluzioni Express rice, butter, Parmesan cheese. butter, Parmesan cheese. PREPARATION TIME 25 min. 6 min. TIME SAVED 19 min. HOW TO MAKE WITH SUGOSI® : In non-stick pan add Carnaroli Pastasì® Soluzioni Express rice, Sugosi® asparagus sauce still-frozen and a ladleful of broth. Once brought to boil, cook for 4 minutes, remove from heat and stir in butter and grated Parmesan cheese to make rice creamy and well-stirred. STRIGOLONI CREAMED WITH CHEESE WITH SHALLOT, CRISPY PORK JOWL AND SCORZONE TRUFFLE DO IT YOURSELF WITH SUGOSI® 13 INGREDIENTS 9 INGREDIENTS Strigoloni, gorgonzola cheese, taleggio, Grana Strigoloni, Sugosi® cheese cream, shallot, guancia- Padano cheese, milk, cream, salt, pepper, shallot, le pork jowl, scorzone black truffle, white wine, guanciale pork jowl, scorzone black truffle, white extra virgin olive oil, salt, pepper. wine, extra virgin olive oil. PREPARATION TIME 1 hr 6 min. TIME SAVED 54 min. HOW TO MAKE WITH SUGOSI® : Cut shallot into julienne strips and braise in pan with extra virgin olive oil, blend with white wine and allow to evaporate. Then add still-frozen Sugosi® cheese cream and leave to melt for a few minutes. Add Strigoloni Laboratorio Tortellini® cooked in salted boiling water for 4 minutes. Stir and add sliced truffle and previously dried pork jowl as garnish. 8 9 PASTA AND RICE: the recipes TAGLIERINI WITH WHITE MEAT SAUCE DO IT YOURSELF WITH SUGOSI® 9 INGREDIENTS 4 INGREDIENTS Chives, Pecorino Romano DOP cheese, white Sugosi® white meat sauce, chives, meat mince, white onion, carrot, celery, Pecorino Romano DOP cheese, rustic white wine, meat stock, egg Taglierini. egg Taglierini Laboratorio Tortellini®. PREPARATION TIME 1 hr 10 min. TIME SAVED 50 min. HOW TO MAKE WITH SUGOSI® : Wash and finely chop chives. Defrost Sugosi® white meat sauce in a pan. Cook Laboratorio Tortellini® rustic egg Taglierini in plenty of salted water following indicated timings. Drain and stir in the Sugosi® white meat sauce. Serve in warm serving dish creating nest with taglierini ready-creamed. Decorate with some chives and Pecorino Romano DOP. 10 11 TAPAS, CROSTINI AND APETIZER 12 AND TAGGIASCA OLIVES AND TAGGIASCA SAUCE CROSTONE WITH TUSCAN BREAD , OCTOPUS FISH 13 TAPAS, CROSTINI AND APPETIZER: the recipes CROSTINI WITH PESTO TUSCAN BREAD CROSTONE ALLA GENOVESE AND WITH FISH SAUCE, OCTOPUS PECORINO FLAKES AND TAGGIASCA OLIVES DO IT YOURSELF WITH SUGOSI® 13 INGREDIENTS 7 INGREDIENTS FINGER FOOD Tuscan bread, tomato pulp, shallot, garlic, chilli Sugosi® fish sauce, octopus, Taggiasca pepper, parsley, extra virgin olive oil, strips of olives, extra virgin olive oil, parsley, salt WITH BREAD SAIL, squid, clams, prawns, octopus, Taggiasca olives. to taste, Tuscan bread. PREPARATION TIME CHEESE AND 1 hr 30 min. 45 min. PEPPER AND CRISPY LEEK TIME SAVED 45 min. HOW TO MAKE WITH SUGOSI® : Cook octopus for 40 minutes in water, in the meantime, heat Sugosi® fish sauce in casserole pan. Once the octopus is cooked, cut it into small pieces and add it to the sauce together with Taggiasca olives. Leave to season for a few minutes and serve hot on previously oven-toasted bread crouton. Garnish with fresh parsley and a drizzle of extra virgin olive oil. CROSTINI WITH PESTO ALLA GENOVESE AND PECORINO FLAKES DO IT YOURSELF WITH SUGOSI® 9 INGREDIENTS 4 INGREDIENTS Tuscan bread, Ligurian basil, extra virgin olive Sugosi® Pesto alla genovese, oil, sunflower seed oil, Pecorino Romano DOP Tuscan bread, basil leaves, cheese, walnut, pine nuts, Grana Padano DOP Pecorino Romano DOP. cheese, salt. PREPARATION TIME 30 min. 5 min. TIME SAVED 25 min. HOW TO MAKE WITH SUGOSI® : YELLOW POLENTA CROSTINO Cut bread into slices and toast in oven for a few minutes with a drizzle of extra virgin olive oil. Heat Sugosi® Pesto alla genovese in bain-marie and serve over toasted bread to create croutons. Finish off dish by adding pecorino flakes as a garnish. WITH FISH SAUCE 14 15 TAPAS, CROSTINI AND APPETIZER: the recipes YELLOW POLENTA CROSTINO WITH FISH SAUCE DO IT YOURSELF WITH SUGOSI® 12 INGREDIENTS 4 INGREDIENTS Sea bass, clams, squid, garlic, parsley, Sugosi® fish sauce, instant polenta, extra virgin olive oil, white wine, shallot, parsley, extra virgin olive oil. tomato pulp, instant polenta, salt, peper. PREPARATION TIME 45 min. 15 min. TIME SAVED 30 min. HOW TO MAKE WITH SUGOSI® : Prepare instant polenta, boil water, salt lightly and add drizzle of oil. Add polenta, cook for 4 minutes and spread in lightly greased pan to make polenta cubes. Heat Sugosi® fish sauce and once melted, cover polenta with hot sauce. FINGER FOOD WITH BREAD SAIL, CHEESE AND PEPPER AND CRISPY LEEK DO IT YOURSELF WITH SUGOSI® 9 INGREDIENTS 3 INGREDIENTS Tuscan bread, leek, Pecorino Romano Sugosi® Cacio e pepe sauce, leek, DOP cheese, milk, cream, butter, Tuscan bread. pepper, salt, wheat flour. PREPARATION TIME 50 min. 15 min. TIME SAVED 35 min. HOW TO MAKE WITH SUGOSI® : Cut bread into thin slices and toast in oven until browned with drizzle of oil and salt. Cut leek into julienne strips, flour and fry until crispy. Melt Sugosi® Cacio e pepe sauce, and use to drizzle drops on dish. Then garnish with sails of bread and crispy fried leek, and serve. 17 16 FOAMS CHEESE CREAM FOAMS CARBONARA FOAMS CHEESE AND PEPPER FOAMS TOMATO AND BASIL FOAMS 18 19 FOAMS: the recipes CARBONARA FOAM CHEESE AND PEPPER FOAM DO IT YOURSELF WITH SUGOSI® DO IT YOURSELF WITH SUGOSI® 8 INGREDIENTS 2 INGREDIENTS 7 INGREDIENTS 2 INGREDIENTS Whole milk, butter, smoked pancetta Sugosi® Carbonara Sauce, cream Pecorino Romano DOP cheese, milk, cream, Sugosi® Cacio e pepe sauce, bacon, eggs, Grana Padano cheese, butter, flour, salt, pepper.

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