Aromy Recipe Book
Healthy and colourful recipes.
Create original and delicious dishes using our amazingly versatile dried products.
Risotto with carrot
15 g of Aromy dehydrated carrot – half an onion – vegetable broth – 240 g of rice – 30 g of grated cheese – salt – oil – pepper.
Rehydrate the carrot for 10 minutes in cold water and drain it. Sauté the onion with a bit of oil, add the rehydrated carrot and a spoonful 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 cheese to your liking.
300 g of pastry flour – 100 g of almond flour – 150 g of granulated sugar – 30 g of Aromy dehydrated carrot – 3 eggs – 100 ml of seed oil – vanillin – 1 packet of baking powder for cakes – salt.
Rehydrate the carrot for about 10 minutes in cold water, drain and whip with a mixer. In a bowl whip the eggs with the sugar until you get a light coloured foamy cream. 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 oven pan, pour the dough into it and bake in the oven at 180 degrees C for about 40 minutes.
Pennette with radicchio and bacon
Risotto al radicchio
Lasagna with radicchio, gorgonzola and speck ham
Radicchio and almond cake
Apple and radicchio jam
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
10 g of Aromy dehydrated celery – half an onion – vegetable broth – 240 g of rice – 30 g of grated cheese – salt – oil – pepper.
Conchiglie (shell pasta) with celery and walnut pesto
250 g of shell pasta – 15 of Aromy dehydrated celery – 80 g of walnut kernels – oil – pepper – 1 clove of garlic – 20 g of grated cheese – 20 g of Pecorino cheese – parsley – salt.
500 g of fresh pizzoccheri – 4 potatoes – 15 or 20 g of Aromy dehydrated Savoy cabbage – salt – sage – butter – grated cheese – Valtellina Casera DOP cheese and Valtellina Bitto DOP cheese.
Rice and Savoy cabbage
10 g of Aromy dehydrated Savoy cabbage – 1 shallot – 1 litre of vegetable broth – 200 g of rice – grated cheese – salt – oil – pepper.
Sauté a sliced shallot with a bit of oil, add the dehydrated Savoy cabbage and a spoonful of vegetable broth, cook for 3-4 minutes. Add rice, the remaining broth, salt and pepper. When it is ready, add the grated cheese and serve hot.
Savoy cabbage soup
20 g of Aromy dehydrated Savoy cabbage – half an onion – 500 g of potatoes – 2 litres of vegetable broth – salt – pepper – grated cheese.
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 cheese. Serve very hot.
Rice and pumpkin
15 g of Aromy dehydrated pumpkin – half an onion – vegetable broth – 240 g of rice – 30 g of grated cheese – salt – oil – pepper.
Pennette with pumpkin, scamorza cheese and speck ham
20 g of Aromy dehydrated pumpkin – 1 onion – 100 g of speck ham strips – 50 g of Scamorza cheese – 350 g of pennette – salt – pepper.
Risotto with green asparagus
20 g of Aromy dehydrated green asparagus – 240 g of rice – half an onion – vegetable broth – grated Parmesan cheese – salt – oil – peper.
Black kale pureed soup
8 or 10 g of Aromy dehydrated black kale – 400 g of potatoes – 2 leeks – 1 200 ml of vegetable broth – Extra Virgin olive oil.
Boil half a litre of water and a bag of Brodo mio for 10 minutes and your vegetable broth is ready to serve. Cover the pot while boiling. You can drink your broth or use it to prepare soups, risotto or other dishes. To season sauces, gravy, braised or roasted meat add a bag of Brodo mio while cooking.