Divi Conserve produces jams with simple ingredients, in full respect of the centuries-old rural tradition of our territory, using sun-ripened

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The company Divi Conserve, with experience in the industry for over 15 years, is a glimpse of healthy and genuine canning tradition.

Under the strict direction of Mrs. Maria, it produces jams with simple ingredients, in full respect of the centuries-old rural tradition of our territory, using sun-ripened fruit.

Without the use of additives, gelling agents and preservatives jams Dispensa di Maria they are prepared exclusively with fresh fruit. This results produced by the organoleptic characteristics refined, able to return to the palate, the taste of the past in all their freshness.

Whole or whole pieces allow a variety of uses that can go from breakfast to making salty and sweet dishes.

Products

The first of the Divi Conserve materials are produced exclusively in the territory of Mariotto.

Profits accruing without force, come from plants grown in dry, non-irrigated. Consequently, a minor amount of production in favor of the highest quality.

The fruits are brought rapidly to the transformation so as to avoid the use of chemicals after being selected carefully. The preserved products derived therefrom, are therefore completely natural and made from 100% of fresh fruit.

Oranges:sliced,wedges or wholee

Quinces in different variants

Caramelized Carrots

Lemons in slices or in wedges

Cherries in pieces

Pears in wine

Caramelized figs

Caramelized fioroni

Caramelized grapes

Pumpkin pieces

Red onions caramelized

Vincotto of figs

Vincotto of grapes

Oranges:sliced,wedges or wholee

Ingredients: Oranges, sugar. No added preservatives.

The packs: Available slices in 230 gr and 1 Kg, wedges and whole by 1 Kg

Tips in the kitchen: Ideal for use in pastry in the preparation of refined recipes. Perfect to be enjoyed at breakfast or after a meal and to give a pleasant fresh citrus note to your dessert, or accompanied by a soft mousse or a slice of cake.

Jam quinces in pieces or wedges

Ingredients: quince, sugar. No added preservatives.

The packs: Available pieces in packaging from 230 grams to 1 kg, segmented in packs of 1 Kg

of quince jelly

Quince jelly

Ingredients: quince, sugar. No added preservatives.

The packs: Available in 230 gr and 1 Kg

Quinces into pieces and cooked grape

Ingredients: quince and cooked grape. No added preservatives.

The packs: Available in 230 gr and 1 Kg

Tips in the kitchen: Ideal for breakfast. Excellent in combination with roasted red meat or game, or as accompaniment to smoked meats and cheeses

Caramelized Carrots

Ingredients: Carrots into pieces, sugar, almonds and spices. No added preservatives.

The packs: Available in pieces in a pack of 230 grams and 1 Kg.

Tips in the kitchen: Excellent in combination with plain yogurt or fresh cheese.

Lemons in slices or in wedges

Ingredients: Lemons variety femminello, sugar. No added preservatives.

The packs: Available slices in 230 gr and 1 Kg, wedges in 1 Kg pack

Tips in the kitchen: Good to design finger food with smoked salmon or to garnish a baked cream, or yogurt cake.

Cherries in pieces

Ingredients: Cherries railway varieties, sugar. No added preservatives.

The packs: Available slices in 230 gr and 1 Kg

Tips in the kitchen: Recommended as a finishing touch for an alternative zeppola mousse with milk, to garnish your cakes or to accompany a glass of sparkling prosecco with friends.

Pears in wine

Ingredients: Pear varieties thigh, sugar, 15% Malvasia wine, spices. No added preservatives.

The packs: Available in 230 gr and 1 Kg, wedges and whole by 1 Kg

Tips in the kitchen: It 'a dessert ready, however, coupled with sponge cake, cream and chocolate creams too, creates excellent end-course lunch or dinner.

Caramelized figs

Ingredients: Figs variety dottato, lemon juice and sugar. No added preservatives.

The packs: Available in 230 gr and 1 Kg

Tips in the kitchen: ideal for use in pastry in the preparation of refined recipes. Excellent with very mature cheeses or crepes garnish. Delicious to taste with a few drops of balsamic vinegar or vinegar to the cooked must.

Caramelized fioroni

Ingredients: Fioroni, sugar. No added preservatives.

The packs: Available in 230 gr and 1 Kg

Tips in the kitchen: The rosettes are suitable as a filling for pastry or cakes, then garnish with whipped cream without sugar. You can taste waffles with cheese as an appetizer.

Caramelized grapes

Ingredients: Fresh grapes seedless varieties, sugar. No added preservatives.

The packs: Available in 230 gr and 1 Kg

Tips in the kitchen: Ideal for decorating tarts or serving of ice cream and yogurt.

Pumpkin pieces

Ingredients: pumpkin, cooked 50% of grapes, almonds, spices. No added preservatives.

The packs: Available in 230 gr and 1 Kg

Tips in the kitchen: Excellent as a jam served with brioche or to combine with seasoned character cheeses such as pecorino, gorgonzola and Fossa cheese.

Red onion caramelized

Ingredients: Red onion, sugar, vinegar of wine, lemon juice. No added preservatives.

The packs: Available in 230 gr and 1 Kg

Tips in the kitchen: With typical cheese, excellent with hamburger

Vincotto of figs

Ingredients: Figs. No added preservatives.

The packs: Available in 10 cl packaging and 1 Lt

Tips in the kitchen: Great for garnishing second courses, or giving a sweet snack to salads, or appetizer with ricotta and nuts.

Vincotto of grapes

Ingredients: Grape dottato cultivars. No added preservatives.

The packs: Available in 10 cl packaging and 1 Lt

Tips in the kitchen: Great for garnish main courses, or give a bittersweet touch to salads or appetizer with cottage cheese and walnuts.

Recipes

Following a series of recipes for one more opportunity in the kitchen and for ideas that can help you enhance your dishes with our products

Salted

Sweets

Short cake with
chocolate cream and caramelized oranges

Caramelized figs with dark chocolate cream
and chili pepper

Shortbread cake
with early figs jam

Pancake with rum, Nutella and
caramelized figs

Cocoa and
pears pudding

Yoghurt semifreddo
with caramelized carrots

Sfogliatine with caramelized orange

Chocolate truffles
stuffed with
caramelized grape

Fortified wine jelly
with caramelized fruit

Dark chocolate
half a shere
and candied figs

White chocolate half a sphere and
caramelized grapes

Ricotta cheese
cupcake and
caramelized oranges

White chocolate
cream cupcake and
pears in wine

Cocoa cupcake
and cherry jam

Cream cheese cupcake
and caramelized carrots

Mascarpone cream meringue and
caramelized orange

White chocolate cream
and butter cupcake
with candied lemon

Ricotta cheese and chocolate ckeesecake with caramelized grapes

Alchermes cookies

Amaretti, chocolate
and pears in wine tart

Pancacao with caramelized figs

and custard

Italian cartellate

Cocoa babà with cream and caramelized cherries

Waffles filled with
nougat cream and caramelized oranges

Morbidoni with

chocolate and

caramelized oranges

Tiramisù with
fortified wine and
caramelized grapes

Meringue biscuit
filled with ice cream
and caramelized lemons

Pandolce with figs
and pears in wine

Cream with rice
and coconut with caramelized carrots

Pancacao with caramelized figs and custard

Ingredients
(for pancacao in a 20 cm diameter mold with high sides)

yeast to prepare the night before

• 100 ml milk

• 5 gr brewer's yeast

• 150 gr flour

for pancacao

• 300 g spelt flour

• 10 gr bitter cocoa

• 20 gr sugar

• 3 gr salt

• 80 gr acacia honey

• milk as required

• 150 ml milk

• 1 yolk

• 50 gr butter

• 10 walnuts

• 1 egg

for custard

• 300 ml milk

• 1/2 vanilla bean

• 3 eggs yolks

• 60 gr brown sugar

• 20 gr cornstarch

• 2 gr jelly in sheets

for filling

• 1 jar of 230 gr of caramelized figs

• 40 ml brandy

Continue

Yeast to prepare the night before: mix all the ingredients, put the dough in a bowl covered with a sheet of film, leave it in the fridge for one night. the next day, combine it whit the remaining ingrdients.

Prepare the pandolce by pouring the flour, the cocoa, the salt and the sugar into a stand mixer and mix them. Combine the milk, the honey, the yeast and knead; add the yolk and then the butter a little at a time, continuing to knead. Pour the mixture into the mold lined whit greased oven paper, leave it to rise for a few hours in a warm place. When its volume is almost doubled brush with beaten egg mixed with a little milk. Garnish with walnuts, cut a deep cross on top and bake at 240 degrees for 10/15 minutes in a preheated oven, then at 180° for 45 minutes. Proceed mixing all the ingredients for custard, except the gelatine, and cook them until the cream in obtained. Then, add the gelatin soaked in a little cold water. Once cold, cut the pancacao in half, soak the bottom with brandy mixed with caramelized fig syrup, and cover with the same figs cut into pieces and cold custard. Deepen the top of the pancacao to make room for the custard.

Italian cartellate

Ingredients

• 300 gr 00 flour

• 10 gr sugar

• a pinch of salt

• 2 g bicarbonate

• 50 ml olive oil

• 10 ml clementine juice

• 1 yolk

• 80 gr white wine

For the filling:

• cooked figs must or cooked grape must

Mix all the ingredients and leave the dough in a film under a cloth for 30 minutes. Roll out the dough at the minimum thickness with the help of a pasta maker. Cut the lozenges 20 cm long and 3 wide, pinch them every 3 cm forming some dimples, roll them by pinching them into a rosette. Let them dry for 15 minutes in a cool place and then fry them. When they are cold, dip them in cooked fig must, or in the cooked grape musts, heated in a saucepan in order to make it fluid. The filling variant is with caramelized figs and toasted almonds.

Cocoa babà with cream and caramelized cherries

Ingredients

• 170 ml warm milk

• 10 gr brewer's yeast

• 20 gr sugar

• 200 gr flour

• 80 gr 00 flour

• 20 gr bitter cocoa

• 30 gr brown sugar

• a pinch of salt

• vanilla

• 3 eggs

• 50 gr cold melted butter

• 50 g chopped dark chocolate

for the syrup

• 300 ml water

• 100 gr brown sugar

• 150 gr granulated sugar

• 2 bay leaves

• juice of 2 tangerines and 1 tangerine peel

• cinnamon

• cardamom

for the filling

• 300 gr cream

• 200 gr mascarpone

• 200 gr cherry jam

Dissolve the yeast in the milk, add sugar and flour, mix and make a dough. Leave it to rise for 1 hour. Put the dough in the kneader and add the remaining ingredients for babà: first add cocoa, flour, sugar, salt and vanilla, then add one egg at a time and, continuing to knead, add the butter and chocolate. Greas 10 baba molds, fill them with the dough, put them to rise for about 2 hours. Bake at 200 degrees for 20 minutes in preheated oven. When they are cold, imerse tem in the following syrup: boil the syruo fir 5 minutes and use it lukewarm. Whip the cream with the mascarpone and stuff the babas. Gamish with cherry jam.

Waffles filled with nougat cream
and caramelized oranges

Ingredients
for 14 waffles

• 100 gr butter

• 100 gr icing sugar

• lemon flavoring

• 100 gr egg white

• 130 gr flour

• vanilla

for the filling

• 600 ml cream

• 230 gr caramelized oranges

• 100 gr minced classic nougat with almonds or hazelnuts

• 200 gr mascarpone

Melt the butter, add the icing sugar and the egg. Whip well to make the dough smooth. Add the flour and mix well. Cover the plate with a sheet of baking paper, spoon the dough out and make some discs(2 mm thick and diameter of 14 cm). Bake at 180 degrees for 6-7 minutes in a preheated oven. Once they are out of the oven, put them still hot between 2 small cups to make them concave. Whip together cream and mascarpone, add the nougat, fill the waffles and gamish with slices of caramelized oranges.

Morbidoni with chocolate
and caramelized oranges

Ingredients for 14 cookies

• 250 gr flour

• 40 gr bitter cocoa

• 7 gr baking powder

• 80 gr granulated sugar

• 120 ml milk

• 80 ml of rice oil

• 40 gr brown sugar

• cinnamon

• nutmeg

• vanilla

• 60 gr chocolate drops

• 200 gr caramelized oranges

Separately, mix all the liquids and all the powders with chocolate chips. Then combine them in a single dough without working too much. Form 14 balls and place them on a baking plate covered with baking paper, garnish with slices of caramelized oranges, and bake in a hot oven at 180° for 10 minutes.

Tiramisù with fortified wine
and caramelized grapes

Ingredients

• 250 gr milk

• 25 gr flour

• 30 gr sugar

• 1 egg

• 100 gr mascarpone

• 6 ladyfingers

• 60 ml fortified wine

• 50 gr white chocolate

• 2 gr jelly in sheets

• 1 yolk

• 40 gr fortified wine

• 100 gr cream

• 1 pot of 230 gr of caramelized grapes

Mix milk, egg, sugar, egg yolk ans cook as a custard. Once removed from the fire, add the chopped white chocolate. Meanwhile, soak the gelatine and dissolve it in 40 ml of warmed wine, add cream and wine while still hot, mix well. When it is cold add mascarpone and whipped cream. Put the ladyfingers - cut in half and wet with wine - in the glasses, cover with a spoonful of caramelized grapes and the cream with wine

Meringue biscuit filled with ice cream
and caramelized lemons

Ingredients for a 26x36 cm biscuit

• 3 eggs whites warmed
in a bain-marie

• 70 gr sugar

• 3 eggs yolks

• 60 gr rice flour

• 15 gr cornflour

• lemon peel

for meringue to cover

• 180 gr eggs white

• 180 gr sugar

for filling

• a few drops of lemon

• 500 gr cream ice-cream

• 230 gr caramelized lemons

• 200 gr roughly grinded nougat

Whip the egg whites with the sugar to obtain a stable meringue, gently add the egg yolks and the lemon peel. Spread the dough in a baking tin on greased oven paper, bake at 220 degrees for 15 minutes. When it is lukewarm, take it with the parchment paper and place it in a rectangular plum cake mold, wait until it is perfectly cold and fill it with cream ice cream, caramelized lemons and crushed nougat. Close the biscuit in the parchment paper and leave it in the mold, then put it in the freezer for at least 4 hours. 15 minutes before eating, remove it from the freezer and cover it with meringue, which will be flamed. Cut into slices and serve.

Pandolce with figs and pears in wine

Ingredients

• 160 gr of caramelized figs

• 70 ml of rice oil

• 20 ml of pears in wine’s syrup

• 200 gr of whole wheat flour

• 5 g of baking powder

• ginger powder

• pepper

• nutmeg

• cinnamon

• orange peel

• 230 gr of pears in wine

• 15 walnuts

Mix the oil with the figs jam and blend it in order to use it as a sweetener, add the other ingredients, except pears and walnuts, do not mix a lot. Line a 25 cm long plumcake mold with baking paper, pour the mixture into it, cover it with pears in wine and walnut kernels, bake at 180 for 35 minutes.

Cream with rice and coconut
with caramelized carrots

Ingredients

• 180 ml milk

• 150 ml water

• 80 gr small-grain rice for sushi

• 20 gr sugar

• 100 gr whipped cream

• 200 gr caramelized carrots

• 20 gr coconut

Rinse the rice several times, add it to the milk and water, and cook it until it becomes similar to a risotto. Turn off the heat, add the sugar, cover it and let it cool, then mix it with the whipped cream. Pour the cream into the glasses and complete with caramelized carrots.

recipes salted Divi Conserve Bitonto Bari Italy

Roasted turkey
and pork stuffed
with quince jam

Brioche with turkey, sausage and quince with cooked grape must jam

Jelly filled with caramelized figs and
blue cheese on biscuit

Cheese and cooked
grape must
pumpkin jam

Shortcrust pastry with Feta cheese and caramelized carrots

Baked speck

and cooked grape
must guince jam

Squid ink scones
with salmon, rocket
and caramelized lemon

Toasted bread with
avocado mousse, salmon, caramelized lemon and toasted black sesame seeds

Scones with young pecorino cheese,
anchovies and caramelized oranges

Scones with
Prague ham and quince and cooked
grape must jam

Scones with gorgonzola cheese and cooked grape must pumpkin jam

Caramelized figs
and baked bacon

Salty cheesecake
with caramelized carrots

Broad beans and peas
cream with rice,
caramelized lemons
and mackerel

White pizza wit caramelized early figs,
stracchino cheese and Parma ham

Sausage and leek
risotto with cooked
grape must quince

Duck breast
with cherry jam

Cous cous salad with caramelized orange
and dried tomatoes

Toasted rye bread
with quince jelly

Skewers with croquette,
dried tomato and caramelized oranges

Bread croutons with
figs in a salty taste

Sandwiches with
pumpkin in cooked must

Rice with green cream, seafood mix and caramelized lemons

White taglierini
with bottarga and
caramelized orange

Marsala liver with caramelized grapes

Tripe salad with caramelized oranges

Carrot cream, tuna carpaccio and
caramelized orange

Apple and quince

Roast chicken
with spinach and caramelized lemons

Roasted turkey and
pork stuffed with quince jam

Ingredients • salt • 700 gr turkey breast • pepper • 200 gr sliced bacon • thyme • 300 gr pork sausage • garlic • sage • rosemary • 200 gr quince jam with cooked grape must  Method Spread the bacon slices on baking paper and put the slices of turkey breast previously tenderized on the bacon slices; season with salt, pepper, garlic, sage, thyme, rosemary. Cover with the crumbled pork sausage and the quince jam. Roll up and fasten the ends of baking paper, rolling them to seal. Place in a cooking bag and cook in hot water without boiling (80-90 ° C) for 20 minutes then let cool in its own water. Brown for 20 minutes. Serve at the table.

Brioche with turkey, sausage and
quince with cooked grape must jam

Ingredients • salt • 500 gr chopped turkey breast • pepper • 700 gr brioche dough • thyme • 300 gr pork sausage • garlic • sage • rosemary • 150 gr quince jam with cooked grape must  Method Stir-fry the turkey breast and the crumbled pork sausage; season with salt, pepper, garlic, sage, thyme, rosemary. Once they are cold mix the quince jam. Roll out the brioche dough in the molds, fill and cover with more dough. Brush them with milk and bake at 180-200 ° C for approximately 30 min. Serve at the table.

Jelly filled with caramelized figs and  blue cheese on biscuit

Ingredients • 3 gr agar agar • lemon peel • 65 ml water • 250 ml of caramelized   figs syrup Method Mix the agar agar with 15 grams of water. Heat 50 grams of water and 50 grams of figs syrup, add the agar agar and bring to boil for 4 minutes; then join the remaining syrup. Pour the jelly into a silicone mold in small cylinders, filling them for a third. Garnish with half a caramelized fig and a bit of gorgonzola; complete the filling of the cylinders with the remaining jelly. Store them in the fridge. In the meantime prepare the biscuits to be put on the bottom of jellies once deformed: Mix the two flours, lemon peel, baking powder and butter; spread 1 cm high and form discs adaptable to the jellies. Bake for 15 minutes at 200° C.

• 200 gr of flour 00 • 60 gr of almond flour • 5 gr baking powder • 110 gr of butter

Cheese and cooked grape must pumpkin jam

The cooked grape must pumpkin jam finds an excellent use if eaten with cheeses, especially seasoned ones, and a spicy bread.

Shortcrust pastry with Feta cheese
and caramelized carrots

Ingredients for a 21 cm diameter • 390 gr of flour • 10 gr of baking powder for • 1 gr of salt sweets • 30 ml of water • 10 ml of lemon juice • 170 gr of butter for the filling • Feta cheese • caramelized carrots Method Mix all the ingredients except the jam and the cheese. Arrange the dough in the molds. Let the dough rest in the fridge for 30 minutes. Bake in a preheated oven at 200° for 15 minutes. Garnish with cheese and carrots.

Baked speck and cooked
grape must quince jam

Beside being ideal for breakfast, the cooked grape must quince jam finds great match with roasted red meat or bushmeat, or as an accompaniment to smoked meats and cheeses. Baked bacon with cooked must quince jam creates an extra feature that will allow you to tempt the tastebuds of your guests!

Squid ink scones with salmon, rocket and caramelized lemon

Ingredients • 180 gr of flour • 40 gr butter • 10 gr of sugar • 90 gr of milk • salt • 1 egg • 1 teaspoon of yeast for • 1 bag of squid ink pies for the filling • rocket • caramelized lemon • salmon Method Knead all the ingredients, roll into balls and bake at 200 ° C for 15 minutes. Fill with salmon, rocket and caramelized lemon.

Toasted bread with avocado mousse,
salmon, caramelized lemon
and toasted black sesame seeds

Ingredients • avocado • toasted black sesame seeds  • salmon • caramelized lemon • slice of stale bread • lemon juice • salt and pepper Method Blend the avocado, free of waste, with a few drops of lemon juice, a little olive oil and a handful of pepper and salt; toast the slice of bread and spread the mousse obtained. Garnish with salmon, caramelized lemon and sesame seeds. Serve at the table.

Scones with young pecorino cheese,  anchovies and caramelized oranges

Ingredients • 180 grams of flour • 40 grams of butter • 10 grams of sugar • 90 grams of milk • salt • 1 egg • 1 teaspoon of yeast for pies for the filling • young pecorino cheese • anchovies • caramelized oranges Method Mix everything, form balls and bake at 200 ° C for 15 minutes. Garnish with young pecorino cheese, caramelized oranges and anchovies. Serve at the table.

Scones with Prague ham and quince and cooked grape must jam

Ingredients • 180 grams of flour • 40 grams of butter • 10 grams of sugar • 90 grams of milk • salt • 1 egg • 1 teaspoon of yeast for pies for the filling • Prague ham • quince and cooked  grape must jam Method Mix everything, form balls and bake at 200 ° C for 15 minutes. Garnish with Prague ham and quince and cooked grape must jam. Serve at the table.

Scones with gorgonzola cheese and coocked grape must pumpkin jam

Ingredients • 180 grams of flour • 40 grams of butter • 10 grams of sugar • 90 grams of milk • salt • 1 egg • 1 teaspoon of yeast for pies for the filling • gorgonzola cheese • cooked grape must pumpkin jam Method Mix everything, form balls and bake at 200 ° C for 15 minutes. Garnish with gorgonzola cheese, cooked grape must pumpkin jam. Serve at the table.

Ingredients • 200 gr of camarelized figs • 100 gr of baked bacon Method Cut the figs in half and spin around half a bacon slice; heat a non-stick frying pan and flourish for 30 seconds. Serve at the table

Ingredients • 60 grams of butter • 60 grams of rocket for the filling • 50 ml of cream • 3 sheets of gelatin • 200 grams of   caramelized carrots Method Chop and mix crackers with butter and rocket: use this dough for the base. For the filling cool 50 ml of cream and melt the squeezed gelatin in it; blend adding ricotta cheese, feta cheese and Greek yogurt, then pour on the base and put in the refrigerator for 3 or 4 hours. When ready, complete with caramelized carrots. Serve at the table

• 120 grams of crackers  • 200 grams of feta cheese • 120 grams of greek yogurt • 200 grams of ricotta cheese

Ingredients • 200 grams of fresh   broad beans  • onion • 200 grams of fresh peas  • mackerel fillet in oil Method Shell the beans, scald them in salted water together with the peas for 2 minutes and drain them; cook them in a pan with a little oil and a little onion, blend and put this cream on the bottom of the dish with a portion of rice rinsed several times and cooked with the sushi method. Season with a mackerel fillet in oil, rocket leaves, caramelized lemon and pink pepper. Serve at the table.

Broad beans and peas cream with rice, caramelized lemons and mackerel

• 200 grams of rice  • 200 grams caramelized   lemons • rocket

White pizza with caramelized early figs, stracchino cheese and Parma ham

Ingredients • pizza base • caramelized early figs Method Cook the white pizza. Garnish with cheese, caramelized early figs and slices of Parma ham. Serve at the table.

Bread croutons with figs in a salty taste

Ingredients

• 4 slice of bread

• caramelized figs

• 4 slice of roasted pork

• fresh radicchio

Method

Sandwiches with pumpkin in cooked must

Ingredients
for 14 sandwiches

• 100 gr spelled flour

• 200 gr 00 flour

• 10 gr instant yeast
for pies

• 4 gr salt

• 15 gr flax seeds

• 30 ml olive oil

• 1 gr crushed pimento or pepper as they wish

• 1 jar of 230 gr of pumpkin in cooked must

• 120 ml water

• 40 ml milk

Method

First mix the liquids and flours separately, then combine them without kneading a lot. Using a spoon, make the sandwiches, cook them in a preheated oven, at 270° for 5 minutes, then at 240° for another 10 minutes. You can taste them with cheese or cured meats.

Rice with green cream, seafood mix

and caramelized lemons

Ingredients

• 120 gr rice

• 300 gr seafood mix

• garlic

• parsley

• 100 gr rocket

• 6 cherry tomatoes

• 50 gr caramelized lemons

• 200 gr zucchini

• 2 tablespoons olive oil

Rinse the rice and put it in a small pot with a thick bottom, cover it with water twice its volume, when it boils, salt it, cover it and cook over low heat for 20 minutes. Turn off the heat and leave it covered for another 10 minutes. Prepare the green cream by cooking the zucchini in chunks into boiling salted water, whirl it while still hot with the rocket that, on the contrary, has been blanched for a few seconds and then cooled. Put the cream on the bottom of the dishes, put the rice in the center with the seafood mix browned quickly in a hot pan with garlic, parsley and tomatoes. Complete the dish with caramelized lemons.

White taglierini with bottarga
and caramelized orange

Ingredients
for 2 people

• 120 gr taglierini pasta

• 140 gr buffalo mozzarella

• 150 gr ricotta cheese

• 50 gr caramelized orange

• bottarga as required