RECIPES

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Aromy Recipe Book

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

Vegetable broth

brodo vegetale in filtro brodo mio aromy
  • INGREDIENTS:

1 bag of Aromy vegetable broth 

  • METHOD:

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.

Video recipe

Risotto with green asparagus

risotto con asparago secco
  • INGREDIENTS (FOR 4):

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

  • METHOD:

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

dried leek focaccia
  • INGREDIENTS:

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

  • METHOD:

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.

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