NURI

COUSINE'S FLAVOR

Recipes to impress

Impress your guests with these amazing suggestions and maybe… who knows, yourself!

NURI Lasagne by Chef Rui Paula* Michelin Star Chef

Difficulty: Demanding

 
Ingredients:

Fresh pasta:
250 g wheat semolina,
1 egg,
4 egg yolk
5 g olives,
1 tsp salt

Tomato sauce:
10 mature Tomatoes,
4 garlic cloves
NURI Olive oil,
2 dry chili,
2 LaVera peppers,
20 g tomato concentrate,
Fleur de sel

Bechamel:
30 g butter,
30 g flower,
500 ml milk,
Salt,
Black pepper,
Nutmeg

Pesto:
50 g Basil,
2 garlic cloves,
70 g grated parmesan cheese,
30 g toasted pine nuts,
50 ml olive oil

Filling:
2 tins NURI Spiced Sardines in Olive oil,
50 g capers,
50 g Kalamata olives,
10 g basil,
25 Mozzarela cheese

Prepare time:

For the fresh pasta:
Put the wheat, the eggs, the yolk, the olives and the salt in a bowl of the mixer and with the hook mix well. Leave it for 2 hours in the cold. Stretch the dough thin and cut rectangles, boil in water and cool in iced water.

For the tomato sauce:
Boil the tomatoes and remove the skin and seeds. Cut roughly. In a pan place the olive oil, laminated garlic, chili, and pepper. Leave to sweat. Add the tomato concentrate and the fresh tomato, seasoning with salt. Leave to cool for 15 minutes. Sieve through.

For the bechamel sauce:
Melt the butter in a pot and add the flour. Add the milk by stirring constantly and let the flour cook. Season at your taste with salt, nutmeg, and black pepper.

For the pesto:
Place the basil, garlic, parmesan, roasted pine nuts, and NURI Olive oil in a cup and crush everything very well.

For the filling:
Layer by layer, place the pasta, the tomato sauce, the bechamel, and: NURI Spiced Sardines, capers, olives, and basil. All except the cheese. Finish with the cheese in the end and send it to the oven to gratin.”

Share on facebook
Facebook
Share on linkedin
LinkedIn
Share on whatsapp
WhatsApp
Share on pinterest
Pinterest
Share on twitter
Twitter
Share on print
Print

NURI Sardines Caponata

Difficulty: Medium

 
Ingredients:

1 k eggplant, diced in cubes
2 large white onions
50 g golden raisins
50 g pine nuts
3 garlic cloves
1 tsp red chili flakes
150 ml white wine vinegar
2 tbsp honey
60 ml NURI Olive oil
115 g tomato paste
2 tins NURI Spiced Sardines in Olive oil
Salt

Prepare time:

In a large enameled or heavy-bottomed pot, heat NURI Olive oil over medium-high. Add garlic and the red pepper flakes and stir until fragrant. Then fry in onions, raisins, pine nuts, and garlic until everything is softened- about 6 minutes. Add the eggplant, tomato paste, honey, vinegar, and half a cup of water. Simmer, lidded for 10 minutes. Season to taste. Fold in the NURI Sardines and serve warm or at room temperature.

Share on facebook
Facebook
Share on linkedin
LinkedIn
Share on whatsapp
WhatsApp
Share on pinterest
Pinterest
Share on twitter
Twitter
Share on print
Print

NURI Sardine Fried Rice

Difficulty: Medium

 
Ingredients:

200 g white rice, cooked and refrigerated
100g snow peas
100g frozen peas
100 g carrots
1 knob ginger
1 clove garlic
2 green onions
30 ml soy
2 tins NURI Sardines in Olive oil
30 ml rice vinegar
2 poached eggs
Splash of vegetable oil
Basil and cilantro

Prepare time:

Finely mince the garlic together with the ginger and cut the carrots into a julienne. Thinly
slice the green onion separating the whites from the greens. In a super hot wok, begin by frying the ginger, garlic, and green onion whites. Next, fry in the peas, carrots, snow peas, and the NURI Sardines. Add the rice and continue frying until everything is hot and coated in a flavorful oil.
Dress with the soy and rice vinegar, mix and be sure that the rice is evenly seasoned.

Garnish with basil and cilantro. Top with the poached eggs.

Share on facebook
Facebook
Share on linkedin
LinkedIn
Share on whatsapp
WhatsApp
Share on pinterest
Pinterest
Share on twitter
Twitter
Share on print
Print

And don't forget, we really want to know YOUR suggestions. Send us your recipe!