Recipes for Risoni
with Organic pasta made with CHICKPEAS
and whole grain Carnaroli rice
Chickpea cold rice salad with shrimps,
salmon and datterini tomatoes
Chickpea Risoni with shrimp, potatoes and courgettes
Chickpea Risoni with pumpkin,
chestnuts and speck
Chickpea Risoni with carrots and walnuts
Chickpea Risoni in salmon and sparkling wine sauce
Chickpea Risoni with rosemary
Follow our advice for superb cooking results!
Linea RISONI
Recipes using Organic pasta made with CHICKPEAS and whole grain Carnaroli rice
Chickpea cold rice salad with shrimps, salmon and datterini tomatoes
Time of preparation: n.d. | Difficulty:
Gluten Free
Ingredients for 4 people
- 250 g Organic Risoni made with chickpeas and whole grain Carnaroli rice of Pastificio Fiorentino
- 60 g Smoked salmon fillet
- 60 g Shrimps
- 10 g Rocket salad
- 15 g chives
- 1/2 Lime (juice)
- 10 g datterini tomatoes
- 10 g basil leaves
- 1/2 Clove of garlic
- Parsley
- extra virgin olive oil
- Salt
- black pepper
Preparation:
Boil the chickpea rice for about 5 minutes, so that they are still very al dente. Drain and pass them under cold running water to stop cooking and wash them of excess starch and then leave them to drain.
Cook the shrimp over medium heat in a drizzle of oil with the half clove of garlic and parsley leaves. Put a pinch of salt and pepper, mix quickly and continuously. After 10 minutes of cooking remove them and let them cool.
Cut the datterini tomatoes and the salmon into cubes, cut the rocket into strips and chop the chives and basil into small pieces.
Combine the datterini tomatoes, salmon, shrimps, rocket, chives, basil and chickpea rice in a bowl. Also season with oil, salt, pepper and lime juice. Mix well but gently. Leave to flavor in a cool place for at least another 10 minutes and serve.
RISONI
Recipes using Organic pasta made with CHICKPEAS and whole grain Carnaroli rice
Chickpea Risoni with shrimp, potatoes and courgettes
Time of preparation: n.d. | Difficulty:
Gluten Free
Ingredients for 4 people
- 250 g Organic Risoni made with chickpeas and whole grain Carnaroli rice of Pastificio Fiorentino
- 250 g potatoes
- 200 g prawns, shelled
- 4 courgettes
- 40 ml dry white wine
- 1 tbsp. chopped onion
- 1 clove of garlic
- Parsley
Preparation:
In a frying pan, quickly cook the prawns with the garlic, stirring frequently.
Add the chopped parsley and deglaze with half of the wine. Add a little salt and pepper and turn off the heat.
Pour some oil into a saucepan with half of the chopped onion and sauté over a low heat.
Peel and wash the potatoes, cut into small cubes and add to the onion.
Wash and chop the courgettes into small pieces, then add to the potatoes and pour hot water until everything is covered. Simmer the courgettes and potatoes with the lid on for about 10 minutes, until they are fully cooked, then blend. The result should be a fairly liquid cream which will be used to cook the risoni.
Gently braise the remaining onion, add the risoni and deglaze with the remaining wine. Cook, adding the creamed potato and courgette a little at a time. At the end of the cooking time, after about 10 minutes, add the prawns, leaving some aside for serving. Add salt if necessary.
Serve the risoni and garnish with the prawns you set aside and sprinkle with chopped parsley.
RISONI
Recipes using Organic pasta made with CHICKPEAS and whole grain Carnaroli rice
Chickpea Risoni with pumpkin, chestnuts and speck
Time of preparation: n.d. | Difficulty:
Gluten Free
Ingredients for 4 people
- 250 g Organic Risoni made with chickpeas and whole grain Carnaroli rice of Pastificio Fiorentino
- 300 g pumpkin, washed and peeled
- 250 g chestnuts
- 100 g speck, cut into strips/sticks
- 1 cup of vegetable stock
- 1 tbsp. chopped onion
- Rosemary
- Extra virgin olive oil
- Salt
- Black pepper
Preparation:
Shell the chestnuts and place them in a saucepan covered with cold water. Bring to the boil and cook for about 20 minutes from this moment, but checking the degree of cooking: they should be cooked through but remain whole. While they are still warm, remove the skin with a small knife.
In the meantime, put the onion in a pan with a little oil and brown it gently. Then add the pumpkin cut into small pieces, together with half of the boiling stock. Simmer for about half an hour. Then purée the pumpkin with a hand blender until it is creamy, adding a few tablespoons of water if necessary.
Put the creamed pumpkin mixture back on the heat, add about 150 g of crumbled chestnuts and the risoni. Cook the risoni, adding the remaining hot vegetable stock as necessary.
In the meantime, brown the speck in a frying pan in a teaspoon of extra virgin olive oil until crispy.
When the risoni are cooked, after about 10 minutes, serve, crumbling the remaining chestnuts on top, adding the speck and a sprinkling of chopped rosemary.
RISONI
Recipes using Organic pasta made with CHICKPEAS and whole grain Carnaroli rice
Chickpea Risoni with carrots and walnuts
Time of preparation: n.d. | Difficulty:
Gluten Free
Ingredients for 4 people
- 250 g Organic Risoni made with chickpeas and whole grain Carnaroli rice of Pastificio Fiorentino
- 200 g carrots
- 80 g walnut kernels
- 1 white onion
- 1 l vegetable stock
- 1 glass dry white wine
- 2 tbsp. extra virgin olive oil
- 80 ml cooking cream
- 40 g Grana Padano, grated
- Salt
- Pepper
Preparation:
Peel the carrots and grate them using a wide-hole grater. Clean and finely chop the onion and fry in a saucepan with two tablespoons of extra virgin olive oil over a low heat.
Add the grated carrots and soften everything over a low heat.
Add the risoni and toast for a few minutes. Deglaze with the white wine and let it evaporate.
Then cover with the vegetable stock and add a ladleful at a time as it is absorbed by the risoni.
In the meantime, using a hand-held blender purée the cream, walnuts and cheese.
When the risoni are cooked, after about 10 minutes, add the walnut cream, pepper and stir until creamy, add salt to taste and serve.
RISONI
Recipes using Organic pasta made with CHICKPEAS and whole grain Carnaroli rice
Chickpea Risoni in salmon and sparkling wine sauce
Time of preparation: n.d. | Difficulty:
Gluten Free
Ingredients for 4 people
- 250 g Organic Risoni made with chickpeas and whole grain Carnaroli rice of Pastificio Fiorentino
- 60 g smoked salmon
- 1 white onion, chopped
- 2 glasses of brut sparkling wine
- 1 l vegetable stock
- 15 g butter
- 2 tbsp. extra virgin olive oil
- Salt
- Chopped parsley
Preparation:
In a frying pan, put the chopped onion in the extra virgin olive oil Add the risoni and toast for 2 minutes, then deglaze with the two glasses of sparkling wine and allow to evaporate. Pour in a ladle of boiling stock and continue adding as the liquid is absorbed.
In the meantime, put 40 g of the smoked salmon in a blender and chop, then add the butter and keep mixing until smooth and creamy.
After the risoni have cooked for 8 minutes, add the creamed salmon, mix in gently and cook for a further two minutes.
Serve and garnish with the remaining salmon cut into strips.
RISONI
Recipes using Organic pasta made with CHICKPEAS and whole grain Carnaroli rice
Chickpea Risoni with rosemary
Time of preparation: n.d. | Difficulty:
Gluten Free
Ingredients for 4 people
- 250 g Organic Risoni made with chickpeas and whole grain Carnaroli rice of Pastificio Fiorentino
- 1 l vegetable stock
- 3 sprigs of rosemary
- 40 g ricotta
- 30 g Grana Padano, grated
- 1 white onion
- 2 tbsp. extra virgin olive oil
- Pink pepper
- Salt
Preparation:
Chop the onion and most of the rosemary, put into a pan and sauté with two tablespoons of extra virgin olive oil. Add the risoni and toast for two minutes, pour in the wine and allow to evaporate.
Pour in the stock a little at a time, stirring frequently, taking care not to let the risoni dry out too much.
At the end of the cooking time, after another 8 minutes, season with salt and add a pinch of pink pepper and the remaining chopped rosemary. Turn off the heat and stir in the ricotta and grated cheese.
Serve with freshly ground pink pepper.