Aromy Recipe Book

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Create easy and quick recipes and gourmet dishes with our amazingly versatile dried products

Vegetable broth

1 bag of Aromy vegetable broth

Put a pot on the stove with 1 litre of water and 1 bag of Aromy vegetable broth. Cover the pot with a lid and bring to a boil. Simmer on a medium heat for about 10 minutes and then serve in cups or plates. After removing the bag, you can open it and add the content to the broth. You can enjoy the broth by itself or use it to prepare soups, risotto or other dishes. To season sauces, gravy, braised or roasted meat add a bag of Aromy vegetable broth while cooking.

Risotto with green asparagus

240 g of rice – 20 g of Aromy dehydrated green asparagus – half an onion – 1 bag of Aromy vegetable broth – grated Parmesan cheese – salt – Extra Virgin olive oil – pepper

Prepare the broth using 1 bag of Aromy vegetable broth. Sauté the onion with a bit of oil, add the dehydrated green asparagus and a ladleful of vegetable broth, cook for 2-3 minutes. Add rice and the rest of the broth, salt and pepper. When it is ready, add a knob of butter and grated Parmesan cheese to your liking.

Focaccia with leek and rosemary

500 g of flour – 1 spoon of Aromy dehydrated leek – 400 ml of lukewarm water – 25 g of brewer’s yeast – 1 teaspoon of sugar – 50 g of Extra Virgin olive oil – 1 spoon of salt – 1 teaspoon of coarse salt – 1 sprig of rosemary

Crumble the yeast in a bowl and pour lukewarm water to let it dissolve. Add sugar, oil, dehydrated leek and mix. Then gradually add flour a little at a time and keep mixing. Finally add the salt. Work the dough until elastic and sticky. Cover the bowl with a film and leave to rise for at least an hour and a half, until the dough has doubled in size. Grease the baking tray with a little olive oil. Pour the dough, spread it out and leave to rise for another 30 minutes. In a small bowl mix two spoons of olive oil with chopped rosemary, coarse salt and some flakes of dehydrated leek. Sprinkle the focaccia with the seasoning and dimple with fingertips. Cook in preheated oven at 200°C for 15 minutes.

Cold black kale and pumpkin balls

3 medium sized potatoes – 200 g of drained tuna – 20 g of Aromy dehydrated pumpkin – 1 spoon of Aromy dehydrated black kale – 1 spoon of mayonnaise. GARNISH INGREDIENTS: 3 spoons of sweet paprika – 4 or 5 spoons of almond slivers – 3 spoons of sesame seeds

Soak the dehydrated pumpkin in 1 litre of cold water for 10 minutes. Drain and dry the cubes with paper towel. Peel the potatoes and cook them in plenty of salted water. Let them cool down and then mash them with a fork. Add tuna, mayonnaise, pumpkin cubes and dehydrated black kale. Mix well and shape the mixture into balls with a diameter of about 1.5 cm using your hands. Pour the sesame seeds, paprika and almond slivers into three different bowls and roll each ball into one of the bowls in order to obtain three different types of garnish. Place the balls on a plate and leave to rest in the fridge for one hour before serving.

Rice and pumpkin mini pies

200 g of wholegrain basmati rice – 20 g of Aromy dehydrated pumpkin – 50 g of frozen peas – 100 g of ham cut in cubes – 10 g of chia seeds – 2 spoons of Extra Virgin olive oil – salt

Boil the basmati rice in plenty of salted water. Drain and let cool down. Soak the dehydrated pumpkin in 1 litre of cold water for 10 minutes and then drain. Dry the pumpkin cubes with kitchen paper. When the rice has cooled, add the other ingredients and mix well. Brush the inside of the moulds with a little olive oil. Fill the moulds and press gently with a spoon. Leave to rest in the fridge for at least an hour. Turn the moulds upside down onto a plate and serve.

Spring risotto

320 g of rice – 2 bags of Aromy vegetable broth – grated Parmesan cheese – salt

Put a pot with 1 and half litre of water and 2 bags of Aromy vegetable broth on the stove. Place a lid on the pot and bring to a boil. Simmer on a medium heat for about 10 minutes. Add rice to a medium large saucepan and start adding the hot broth. Halfway through cooking open the 2 bags of vegetable broth and add the content to the rice. At the end of cooking time season with salt and pepper to taste. Add 3 or 4 spoons of grated Parmesan cheese to your liking.

Tuna rolls with radicchio pesto

2 slices of crustless white bread – 15 g of Aromy dehydrated red radicchio – 5 spoons of unpeeled almonds – 10 spoons of Extra Virgin olive oil – 100 g of tuna fish au naturel – 80 g of spreadable cheese

Soak the dehydrated red radicchio in a bowl with cold water for 10 minutes. In the meantime put almonds, oil, cheese and tuna in a blender. Drain and dry the radicchio with kitchen paper and add it to the blender as well. Blend until coarse in texture. If the pesto is too thick, add a few more spoons of olive oil. With a rolling pin reduce the thickness of the bread slices. Spread the pesto and roll lengthwise. Wrap in film and leave to rest in the fridge for half an hour. Cut into 1 cm thick slices. Serve the rolls on a plate with fresh radicchio leaves.

Spring eggs

6 eggs – 20 g of Aromy dehydrated carrot – 20 g of Aromy dehydrated pumpkin – 80 g of tuna – 3 spoons of mayonnaise

Hard boil the eggs. Peel them and let them cool down. In the meantime soak the dehydrated carrot and pumpkin in a bowl with 1 litre of cold water for 10 minutes. Drain and dry the cubes with paper towel. Set aside half a spoon of carrot and pumpkin cubes for the garnish. Cut the hard boiled eggs in half lengthwise. Remove the yolks with a teaspoon and put them into a bowl. Set aside the hard boiled egg whites. Mash the yolks with a fork, add the carrot and pumpkin cubes, mayonnaise, tuna and mix well. Fill the egg whites with the mixture. Garnish the eggs with some carrot and pumpkin cubes and serve on a plate with salad leaves.

Black kale rolls

1 puff pastry sheet – 4 slices of ham – 10 g of Aromy dehydrated black kale – 200 g of ricotta cheese – 4 or 5 spoons of grated cheese – salt

Put the dehydrated black kale in a bowl, add 3 up to 4 spoons of cold water and leave to rest for about 5 minutes. Add all the other ingredients and mix well. Arrange the ham on the puff pastry sheet and spread the filling. Roll the sheet from the short side and cut into 1.5 cm thick slices. Place the rolls on a baking tray lined with baking paper and bake in the oven at 180-200°C for 20 minutes.

Spelt risotto with Treviso Red Redicchio and Taleggio cheese

320 g of spelt – 8 g of Aromy dehydrated Treviso Red Radicchio – half an onion – 2 bags of Aromy vegetable broth – 150 g of Taleggio cheese – salt – Extra Virgin olive oil – grated Parmesan cheese

Put a pot with 1 and half litre of water and 2 bags of Aromy vegetable broth on the stove. Place a lid on the pot and bring to a boil. Simmer on a medium heat for about 10 minutes. Heat 2 spoons of Extra Virgin olive oil in a saucepan. Add chopped onion and sauté until golden. Add the dehydrated Treviso Red Radicchio and stir for a few seconds. Add spelt and start adding the hot broth, a ladleful at a time, stirring often, until the spelt is cooked. One or two minutes before the end of cooking time, lower the heat and add Taleggio cheese cut in cubes. Simmer for a few seconds and then turn off the heat. Add 2 or 3 spoons of grated Parmesan cheese, allow to sit for another few seconds and serve hot.

Superfood polenta sandwiches

Ready made polenta – 2 spoons of Aromy dehyrdated red radicchio – 2 spoons of Aromy dehydrated black kale – 6 spoons of grated cheese – 200 g of Gorgonzola or other blue cheese – 100 g of Robiola cheese

Slice the polenta into 1.5 cm thick square-shaped slices (squares with a side of 3 up to 4 cm). Put the dehydrated red radicchio in a bowl and the dehydrated black kale in another bowl. Add 1 spoon of water to each bowl and leave to rest for 5 minutes. Then add 3 spoons of grated cheese, 100 g of Gorgonzola cheese and 50 g of Robiola cheese to each bowl. Mix the ingredients and arrange alternately a teaspoon of radicchio mixture or a teaspoon of black kale mixture on the polenta slices. Top each slice with another polenta slice to form a sandwich. Place the polenta sandwiches in a casserole with a bit of Extra Virgin olive oil. Preheat the oven to 180°C and bake for at least 10 minutes. Remove from the oven and leave to cool for a few minutes. Serve the polenta sandwiches as appetizer or side dish.

Orange winter soup with black kale and Savoy cabbage

2 leeks – 3 potatoes – 10 g of Aromy dehydrated Savoy cabbage – 10 g of Aromy dehydrated black kale – 2 bags of Aromy vegetable broth – peel of half an orange – 1 bay leaf – salt – pepper – Extra Virgin olive oil – croutons

Heat 2 spoons of Extra Virgin olive oil in a saucepan. Add chopped leeks and sauté until golden. Add dehydrated black kale and dehydrated Savoy cabbage, the bay leaf, potatoes cut in cubes, a pinch of salt, 2 litres of water and 2 bags of Aromy vegetable broth. Cook on a low heat until potatoes are cooked. Remove the excess broth, the bay leaf, open the bags of vegetable broth and add the content to the soup. Season with salt. Puree the mixture in blender or processor until smooth. Serve on plates or bowls, garnish with grated orange peel and season with pepper to taste. Serve hot with croutons.

Risotto with pomegranate and Robiola cheese

250 g of Carnaroli rice – 2 bags of Aromy pomegranate tea – 2 bags of Aromy vegetable broth – half an onion – 80 g of Robiola cheese – salt – Extra Virgin olive oil

Put a pot with 1 and half litre of water and 2 bags of Aromy vegetable broth on the stove. Place a lid on the pot and bring to a boil. Simmer on a medium heat for about 10 minutes. Heat 2 spoons of Extra Virgin olive oil in a saucepan. Add chopped onion and sauté until golden. Add the rice and stir. Start adding the hot broth and keep stirring, open the 2 bags of Aromy pomegranate tea and add the content to the rice. Continue to add broth gradually until cooked “al dente”, firm to the bite. One or two minutes before the end of cooking time, lower the heat and add Robiola cheese, simmer for a few seconds and then turn off the heat. Serve on plates and garnish with fresh pomegranate seeds.

Oven baked omelette with Savoy cabbage and walnuts

5 eggs – 5 g of Aromy dehydrated Savoy cabbage – 100 g of grated Parmesan cheese – 100 g of milk or yogurt or sour cream – 6 minced walnuts – 2 spoons of grated bread – 1 spoon of Extra Virgin olive oil – 1 pinch of salt

Break 2 eggs into a bowl, separating the yolks from the whites. Whisk the whites to a froth and set aside. Break and beat the other eggs. Add the 2 yolks, all the other ingredients and stir thoroughly. At the last add the whisked whites and then mix. Grease a 28 x 22 cm baking tray, pour in the mixture and cook in preheated oven at 190°C until golden and cooked in the middle.

Risotto with carrot

240 g of rice – 15 g of Aromy dehydrated carrot – half an onion – 1 bag of Aromy vegetable broth – 30 g of grated Parmesan cheese – salt – Extra Virgin olive oil – pepper

Soak the dehydrated carrot in cold water for 10 minutes and then drain. Prepare the broth using 1 bag of Aromy vegetable broth. Sauté the onion with a bit of oil, add the carrot and a ladleful of vegetable broth, cook for 2-3 minutes. Add rice and the rest of the broth, salt and pepper. When it is ready, add a knob of butter and grated Parmesan cheese to your liking.

Carrot pie

300 g of plain flour – 30 g of Aromy dehydrated carrot – 100 g of almond flour – 150 g of granulated sugar – 3 eggs – 100 ml of seed oil – 1 packet of vanillin – 1 packet of baking powder – salt

Soak the dehydrated carrot in cold water for about 10 minutes, drain and puree in a blender. In a bowl whisk the eggs and the sugar until foamy. Add all the ingredients little by little: first carrot and oil, then sifted flour, sifted baking powder, almond flour and vanillin. Mix thoroughly, grease and flour a 22 cm diameter baking tray, pour the dough and bake in the oven at 180°C for about 40 minutes.

Carrot salad

Salad – Aromy dehydrated carrot – radishes – cherry tomatoes – spring onion

Soak the dehydrated carrot in cold water for 5 minutes and than drain. Cut the fresh vegetables and place them with lettuce leaves into a bowl. Add the carrot and mix well to combine.

Pennette with radicchio and bacon

400 g of pennette pasta – 15 g of Aromy dehydrated radicchio – 100 g of smoked bacon – 2 egg yolks – 200 ml of cream – 50 g of grated Parmesan cheese

Cook the pennette in salted water. Sauté the smoked bacon cubes in a pan, add the dehydrated radicchio and 2-3 spoons of pasta water. In a bowl mix the egg yolks with the cream and the grated Parmesan cheese. Add the mixture and the drained pasta to the pan with the bacon and radicchio. Mix and serve warm.

Risotto with radicchio

240 g of rice – 8 g of Aromy dehydrated radicchio – half an onion – 1 bag of Aromy vegetable broth – grated Parmesan cheese – salt – Extra Virgin olive oil – pepper

Prepare the broth using 1 bag of Aromy vegetable broth. Chop and sauté the onion with a bit of oil, add the dehydrated radicchio and a ladleful of vegetable broth, cook for 2-3 minutes. Add rice and the rest of the broth, salt and pepper. When it is ready, add a knob of butter and grated Parmesan cheese to your liking.

Lasagna with radicchio, gorgonzola and speck ham

Lasagna layers – 4 spoons of Aromy dehydrated Radicchio – 1 onion – 1 bag of Aromy vegetable broth – 750 ml of béchamel sauce – grated Parmesan cheese – 100 g of Gorgonzola cheese – 70 g of Speck

Prepare the broth using 1 bag of Aromy vegetable broth. Chop and sauté the onion, add Aromy dehydrated radicchio, a ladleful of broth and allow to sit. Add béchamel sauce, grated Parmesan cheese and mix until it forms a smooth paste. Layer the lasagna sheets in the baking dish and add the béchamel sauce with radicchio. Repeat the process creating several layers. To make the dish tastier, add bacon strips and/or Gorgonzola cheese. Put in the oven at a temperature of 160°C for 40-50 minutes.

Radicchio and almond pie

200 g of flour – 15 g of Aromy dehydrated Radicchio di Chioggia – 2 eggs – 200 g of sugar – 100 g of butter – 150 g ground almonds – 1 pack of yeast – 1 glass of milk – 1 pack of vanillin – icing sugar

Beat the eggs, add 150 g of sugar, soft butter and the flour. Melt 50 g of sugar with 5-6 spoons of water on a low heat and add the dehydrated radicchio. Allow to sit for a few minutes and then add to the dough along with the ground almonds, yeast, vanillin and a glass of milk. Mix until creamy, grease and flour a 20 cm diameter baking tray, pour the dough and bake in the oven at 160-170°C for 45 minutes. Let the pie cool and then sprinkle it with icing sugar.

Radicchio jam

250 g of apples – 15 g of Aromy dehydrated red radicchio – 1 spoon of icing sugar – 150 g of granulated sugar – half glass of white wine – grated peel of half a lemon – 1 pinch of cinnamon

Cook the sliced apples with the dehydrated radicchio, icing sugar and granulated sugar. Add a pinch of cinnamon powder, half glass of white wine and the grated peel of half a lemon. Cook under a low flame and mix every once in a while.
Radicchio jam can be used as topping for short crust or flaky pastry sweets as well as for vanilla or plain ice cream. It also pairs with extra mature cheese and blue cheese.

Risotto with celery

240 g of rice – 10 g of Aromy dehydrated celery – half an onion – 1 bag of Aromy vegetable broth – 30 g of grated Parmesan cheese – salt – Extra Virgin olive oil – pepper

Soak the dehydrated celery in cold water for 10 minutes and then drain. Prepare the broth using 1 bag of Aromy vegetable broth. Sauté the onion with a bit of oil, add the celery and a ladleful of vegetable broth, cook for 2-3 minutes. Add rice and the rest of the broth, salt and pepper. When it is ready, add a knob of butter and grated Parmesan cheese to your liking.

Shells with celery and walnut pesto

250 g of shell pasta – 15 g of Aromy dehydrated celery – 80 g of walnut kernels – 1 clove of garlic – 20 g of grated Parmesan cheese – 20 g of Pecorino cheese – Extra Virgin olive oil – pepper – salt

Soak the dehydrated celery in cold water for 5 minutes, drain and puree in a blender together with grated Parmesan cheese, garlic, salt, pepper, a bit of oil, walnuts and some spoons of pasta water. Cook the shell pasta and drain it, add the pesto and slivers of Pecorino cheese.

Valtellina pizzoccheri

500 g of fresh pizzoccheri – 4 potatoes – 15 or 20 g of Aromy dehydrated Savoy cabbage – salt – sage – butter – grated Parmesan cheese – Valtellina Casera DOP cheese and Valtellina Bitto DOP cheese

Cook in plenty of salted water peeled potatoes cut in cubes. Add dehydrated Savoy cabbage. When half cooked, add the pizzoccheri and cook for 10 minutes. Drain the pizzoccheri, the potaoes and the Savoy cabbage. In a casserole make alternating layers of pizzoccheri, grated Parmesan cheese, Valtellina Dop cheeses, melted butter and sage leaves. Serve hot.

Rice and Savoy cabbage

200 g of rice – 10 g of Aromy dehydrated Savoy cabbage – 1 shallot – 1 bag of Aromy vegetable broth – grated Parmesan cheese – salt – Extra Virgin olive oil – pepper

Prepare 1 litre of broth using 1 bag of Aromy vegetable broth. Sauté a sliced shallot with a bit of oil, add the dehydrated Savoy cabbage and a ladleful of vegetable broth, cook for 3-4 minutes. Add rice, the remaining broth, salt and pepper. When it is ready, add the grated Parmesan cheese and serve hot.

Savoy cabbage soup

500 g of potatoes – 20 g of Aromy dehydrated Savoy cabbage – 2 bags of Aromy vegetable broth – half an onion – salt – pepper – grated Parmesan cheese

Prepare 2 litres of broth using 2 bags of Aromy vegetable broth. Sauté the onion and add the dehydrated Savoy cabbage, brown for few minutes, add the potatoes cut into dices, broth, salt, pepper and cook for 30 minutes. When it is ready, add grated Parmesan cheese. Serve very hot.

Pumpkin and potato pureed soup with chestnut

2 potatoes – 50 g of Aromy dehydrated pumpkin – half an onion – 1 bay leaf – 2 spoons of chestnut flour – 1 bag of Aromy vegetable broth – salt – croutons

Peel and cut the potatoes into chunks. Peel and chop the onion. Put a pot with 1 and half litre of water and 1 bag of Aromy vegetable broth on the stove. Add potatoes, onion, chestnut flour, the bay leaf and dehydrated pumpkin. Place a lid on the pot and cook for 20-25 minutes. At the end of cooking time remove the bay leaf, open the bag of vegetable broth and add the content to the soup. Puree the mixture in blender or processor until smooth. Season with salt and pepper to taste. Serve hot on plates or bowls with croutons.

Rice and pumpkin

240 g of rice – 15 g of Aromy dehydrated pumpkin – half an onion – 1 bag of Aromy vegetable broth – 30 g of grated Parmesan cheese – salt – Extra Virgin olive oil – pepper

Soak the dehydrated pumpkin in cold water for 10 minutes and then drain it. Prepare the broth using 1 bag of Aromy vegetable broth. Sauté the onion with a bit of oil, add the pumpkin and a ladleful of vegetable broth, cook for 2-3 minutes. Add rice and the rest of the broth, salt and pepper. When it is ready, add a knob of butter and grated Parmesan cheese.

Pennette with pumpkin, scamorza cheese and speck ham

350 g of pennette – 20 g of Aromy dehydrated pumpkin – 1 onion – 100 g of speck ham strips – 50 g of Scamorza cheese – salt – pepper

Soak the dehydrated pumpkin in cold water for 5-10 minutes and then drain. Cut the onion into dices and cook it in a large pan with a bit of oil until it is brown. Add the pumpkin and some water to avoid burning, cook for 10-15 minutes. Cook the pennette in salted water, drain and add them to the pumpkin sauce. Add speck ham and Scamorza cubes, turn off the heat and stir well. Serve very hot.

Black kale pureed soup

400 g of potatoes – 8 or 10 g of Aromy dehydrated black kale – 2 leeks – 1 or 2 bags of Aromy vegetable broth – Extra Virgin olive oil

Prepare a little more than 1 litre of broth using 1 or 2 bags of Aromy vegetable broth. Chop the leeks and sauté them. Add dehydrated black kale, peeled potatoes cut into dices and vegetable broth. Cook for 25 minutes. Puree in a blender until smooth, add 2-3 spoons of Extra Virgin olive oil and serve hot with croutons.