RECIPES

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Aromy Recipe Book

Healthy and colourful recipes.
Create original and delicious dishes using our amazingly versatile dried products.

Risotto with carrot

  • INGREDIENTS (FOR 4):

15 g of Aromy dehydrated carrot – half an onion – vegetable broth – 240 g of rice – 30 g of grated cheese – salt – oil – pepper.

  • METHOD:

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.

 

Carrot cake

  • INGREDIENTS:

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.

  • METHOD:

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.

Carrot salad

  • INGREDIENTS:

salad – radishes – cherry tomatoes – spring onion – Aromy dehydrated carrot.

  • METHOD:

Rehydrate the carrot for 5 minutes in cold water, dry and add it to the salad.

Pennette with radicchio and bacon

  • INGREDIENTS (FOR 4):
400 g of pennette – 100 g of smoked bacon -15 g of Aromy dehydrated radicchio – 2 egg yolks – 200 ml of cream – 50 g of grated cheese.
  • METHOD:
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 cheese. Add this mixture and the drained pasta to the pan with the bacon and radicchio. Mix and serve warm.

Risotto al radicchio

  • INGREDIENTS (FOR 4):
8 g of Aromy dehydrated radicchio – half an onion – vegetable broth – 240 g of rice – grated cheese – salt – oil – pepper.
  • METHOD:
Chop and sauté the onion with a bit of oil, add the dehydrated radicchio 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.

Lasagna with radicchio, gorgonzola and speck ham

  • INGREDIENTS (FOR 4):
Lasagna layers – 4 spoons of Aromy dehydrated Radicchio – 1 onion – a spoonful of vegetable broth – 750 ml of béchamel sauce –  grated cheese – 100 g of Gorgonzola cheese – 70 g of Speck
  • METHOD:
Chop and sauté the onion, add Aromy dehydrated radicchio, a spoonful of broth and allow to sit. Add béchamel sauce, grated 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 degrees C for 40-50 minutes.

Radicchio and almond cake

  • INGREDIENTS:
15 g of Aromy dehydrated Radicchio di Chioggia – 2 eggs – 200 g of sugar – 100 g of butter – 200 g of flour – 150 g ground almonds – 1 pack of yeast – 1 glass of milk – 1 pack of vanillin – icing sugar – salt.
  • METHOD:
Whip the eggs with 150 g of sugar, add the 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. Add the ground almonds, a packet of yeast, vanillin and a glass of milk. Work until the dough is creamy, grease and flour a 20 cm diameter oven pan, pour the dough into it, bake in the oven at 160-170 degrees C for 45 minutes. Let the cake cool and then sprinkle it with icing sugar.

Apple and radicchio jam

  • METHOD:
Cook 250 g of sliced apples with 15 g of Aromy dehydrated radicchio, 1  spoon of icing sugar and 150 g of 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

  • INGREDIENTS (FOR 4):

10 g of Aromy dehydrated celery – half an onion – vegetable broth – 240 g of rice – 30 g of grated cheese – salt – oil – pepper.

  • METHOD:
Rehydrate the celery for 10 minutes in cold water and drain it. Sauté the onion with a bit of oil, add the rehydrated celery 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.

Conchiglie (shell pasta) with celery and walnut pesto​

  • INGREDIENTS (FOR 4):

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. 

  • METHOD:
Rehydrate the celery in water for 5 minutes, drain and whip with a mixer together with grated 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

  • INGREDIENTS (FOR 4):

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.

  • METHOD:
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 cheese, Valtellina Dop cheeses, melted butter and sage leaves. Serve hot.

Rice and Savoy cabbage

  • INGREDIENTS (FOR 4):

10 g of Aromy dehydrated Savoy cabbage – 1 shallot – 1 litre of vegetable broth – 200 g of rice – grated cheese – salt – oil – pepper.

  • METHOD:

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

  • INGREDIENTS (FOR 4):

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

  • METHOD:

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

  • INGREDIENTS (FOR 4):

15 g of Aromy dehydrated pumpkin – half an onion – vegetable broth – 240 g of rice – 30 g of grated cheese – salt – oil – pepper.

  • METHOD:
Rehydrate the pumpkin for 10 minutes in cold water, drain it. Sauté the onion with a bit of oil, add the rehydrated pumpkin 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.

Pennette with pumpkin, scamorza cheese and speck ham

  • INGREDIENTS (FOR 4):

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.

  • METHOD:
Rehydrate the pumpkin in cold water for 5-10 minutes, drain it. 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.

Risotto with green asparagus

  • INGREDIENTS (FOR 4):

20 g of Aromy dehydrated green asparagus – 240 g of rice – half an onion – vegetable broth – grated Parmesan cheese – salt – oil – peper.

  • METHOD:
Sauté the onion with a bit of oil, add the dehydrated green asparagus 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 Parmesan cheese to your liking.

Black kale pureed soup

  • INGREDIENTS (FOR 4):

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.

  • METHOD:
Chop the leeks and sauté them. Add dehydrated black kale, peeled potatoes cut into dices and vegetable broth. Cook for 25 minutes. Whip until you get a cream, add 2-3 spoons of Extra Virgin olive oil and serve hot with croutons.

Vegetable broth

  • METHOD:

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.