Is it possible to prepare a tasty and cheerful vegan dish, to be enjoyed for the early summer dinners?
Of course!

Alessandra, in her blog la Cucina di Ale, offers us a recipe by using frozen pulses burgers as the main ingredient.
You can find them in the freezer counter of the best supermarkets, along with other frozen vegan products by Amica Natura.
Exclusive recipes, designed for those who follow a dietary regime which completely excludes any products of animal origin.


2 pulses burgers
1 roman ribbed courgettes
6 Paris mushrooms
1 red onions of Tropea
2 burger buns
150ml soy milk
250ml sunflower oil
q.s. capers
q.s. gherkins
a lemon half


First step the vegetables: cut the courgette into thin slices and sear them quickly on the grill plate, do the same with the mushrooms and the onion cut into rings.

Let’s focus on the sauce: pour the natural soy milk you kept in the fridge for a few hours into a pitcher, add a half lemon juice and salt
Emulsify with an immersion mixer and add the oil in thin streams, meanwhile making the mayonnaise mount
As soon as it has reached the right consistency add the capers and gherkins, as well as herbs at choice (I use some tarragon and chives).

Cook Amica Natura burgers in a pan or in the oven.

Let’s assemble our burger!
It is recommended to use a type of whole wheat bread with sesame seeds.
Spread with a little sauce at the base, add the salad mix on which you are going to lay the burger.
Continue with the vegetables and a nice amount of Tartar mayonnaise.
Eventually all you have to do is bite 🙂

Sweet and sour pork with fresh peppers and spring onions

Today’s recipe of our friendly food blogger Elisabetta Pend of the food blog #IfeelBetta is a real taste bomb!

A recipe for a super savory second course, with tasty oriental notes, characterized by a delicious sweet-and-sour mix… in short, a recipe to try cooking at home to amaze all guests or family!

Here’s what our friend food blogger tells us:

1989: Once upon a time The Chinese was eaten only in Chinese restaurants.

1995: Then there was the Chinese that you took in the cartoccino to the Chinese and you ate cold Chinese food at home.

2001: Then came the hot Chinese at home with a call. In half Italian half Chinese.

2015: Finally came the hot Chinese with a click along with other non-Chinese choice stuff.

2019: Now there is the Chinese that the Betta spadella in the express house with the ingredients chosen for the oriental tactical markettino, some fresh vegetables and the very practical slices of pork @amica_natura_ taken out of the freezer!

And it is soon very tasty good mood food, with the Chinese taste always umami, but the happiness of knowing what you eat!

How to prepare sweet and sour pork with fresh peppers and spring onions

Ingredients for 4 people

400 g slices of pork loin @amica_natura_
2 red peppers
50 g natural bamboo
2 red spring onions
10 g of dried shiitake mushrooms
1 cup of Tamari type soy sauce
1 tablespoon of brown sugar
1 teaspoon Chinese “5-spice” mix
2-3 tablespoons of cornstarch or rice starch
3 tablespoons of extra virgin olive oil
1 cup of water


Rehydrate Shiitake mushrooms in warm water for about half an hour.
In a large pan put the peppers, cleaned and diced, with the oil and the spring onion. Jump for 5 minutes. Dice the bamboo stalks and add them to the pan.

Meanwhile mix the soy sauce, sugar, and the 5spezie powder in a cup of water and mix everything well.

Add half of this pepper sauce and cook for another 8/9 minutes. Cut the loin slices and the flour slices lightly with the cornstarch, add the strips into the pan of the vegetables and brown them. When the pork strips are well sealed on all sides, add the drained and squeezed Shiitakes from their water, then pour the remaining spicy soy sauce into the pan, cook over medium-low heat, stirring constantly, until the sweet and sour pork will form a thick and almost caramelized sauce.

Serve with a generous bowl of rice.

Leavened dough Ravioli with Italian Ragù

Leavened dough Ravioli with Italian Ragù meat, food blogger recipe

Our food blogger Magda, from the food blog “La Piccola e la Grande Cuoca”, punctually amazes us with a delicious recipe. This time it is about the tasty homemade ravioli made with leavened dough filled with a tasty tomato sauce based on natural ground  Amica Natura.


Magda’s Recipe, Italian homemade ravioli filled with Ragù

Ingredients for ragù sauce

200 g of ground meat Amica Natura

200 g of tomato sauce

a tablespoon of tomato paste

a teaspoon of provence herbs

2 cloves of garlic

a shallot

extra-virgin olive oil

salt and pepper

Ingredients to prepare homemade ravioli with leavened dough

350 g of flour

100 g of butter

25 dag of fresh brewer’s yeast

1/2 glass of cooking cream

a pinch of sugar

a pinch of salt

an egg

Other ingredients

1 egg

2-3 tablespoons of grated Parmesan cheese


Mix the cream with the sugar and the crumbled brewer’s yeast in a bowl. Cover and let rise for about 30 minutes in a warm place.

Meanwhile, cut the butter into small pieces and melt in a small saucepan over low heat, stirring occasionally.

Sift the flour with the salt, an egg and the cooled melted butter into a bowl. Pour the yeast mixture in the center of the flour fountain. Knead for about 10 minutes until a homogeneous mixture is obtained. Cover with a cloth and let rise for about 40-50 minutes in a warm place.

How to prepare homemade ragù sauce

Finely chop 2 cloves of garlic and a shallot.

Heat 2-3 tablespoons of oil in a pan. Add the shallots, 2 finely chopped garlic cloves and fry everything for about 2 minutes, over low heat.

Now add the ground beef and fry for about 5 minutes.

Add a tablespoon of provence herbs, tomato puree and a tablespoon of tomato paste. Season with salt and pepper, mix well.

Bring to a boil and cook for about 30 minutes, stirring occasionally. Once cooked, leave the sauce to cool.

How to make homemade ravioli with leavened dough

After the dough rested until it has doubled in volume, knead it again and roll it out to obtain a sheet of 5 mm thick. With the circular cutter of the diameter of 10 cm it gets at least 12 circular shapes.

Read the complete recipe of leavened pasta ravioli filled with ground beef on Magda’s food blog!

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Spaghetti meatballs, Magda’s recipe

Our friend food blogger Magda, like always delights us with one of her delicious recipes, a first course with a family taste, easy and fast, perfect for everyone. Today Magda used the Amica Natura’s vegetarian frozen meatballs with broccoli to make her recipe, a new addition to the “Mix La Polpetteria” collection by Amica Natura.

Pasta with meatballs in sauce, are not in all respects a great classic of traditional Italian cuisine, in reality, even if present in some regional recipes, they are much more famous in the States, where they are even one of the symbolic dishes of the Italian typical kitchen in the world.

Spaghetti meatballs are in fact super popular overseas, where they are commonly served in Italian restaurants and even sold ready to be consumed. They became famous also for the film Lilli and the Vagabondo, with an unforgettable scene in the collective imagination.

Then we discover the recipe, back in vogue in Italy, made with quality ingredients for a first course … tasty.


Spaghetti meatballs with tomato | Amica Natura


250 g of tagliatelle or spaghetti

meatballs Nature Friend with broccoli

a handful of fresh basil leaves

500 g of fresh organic tomato sauce

2 shallots

2 cloves of garlic

a spoon of sugar

2-3 sprigs of fresh thyme

1/2 teaspoon of dried oregano

salt and pepper

extra-virgin olive oil


Tomato sauce

In a pot heat 2-3 tablespoons of oil. Fry 2 shallots and 2 finely chopped garlic cloves. Add the tomato puree, 2-3 sprigs of thyme, 10 basil leaves, 1/2 teaspoon of dried oregano, a teaspoon of sugar.


Lightly oil a baking dish, place the still frozen meatballs in it. Add a little oil and bake in preheated oven at 180 degrees for about 10-15 minutes.


In the meantime put the water on the fire to boil the pasta. When it boils, cook the tagliatelle or pasta you have chosen. Draw it taking care that they remain well “al dente”.

In a bowl, pour the well-drained pasta, the tomato sauce and mix it all together. Finally, add the meatballs and sprinkle with grated Parmesan cheese. Once ready, serve the hot pasta.




Pasta with meat, mushrooms and bechamel sauce, recipe

Our friend food blogger Giovanna, of the food blog  “La Tavola Allegra ” delighted us with a recipe of a first dish succulent and delicious: pasta with minced meat, mushrooms and béchamel.

The Fusilli  recipe with the white meat sauce made by Elisabetta was prepared with minced meat Amica Natura, a natural preparation, without added preservatives, high quality and always practical, because always available in pantry, does not perish in little Time (saving on food waste) and maintains unchanged flavor and freshness.

Ingredients ( 4 people)
-350 gr. fusilli pasta
-250 gr. champignon mushrooms
-200 gr. circa bechamel
-1/4 onion
2 spoons extra-virgin olive oil
-30 ml red wine
-1 1 pinch nutmeg powder
-1 pinch pepper
-salt, Meat broth q.b.
First of all it starts by cooking the meat sauce. Chop the onion in a very thin way and brown it in an anti-stick pan with a spoonful of extra-virgin olive oil. When the onion turns golden, add the minced meat and make it flavor.

It fades the meat with red wine and lets it evaporate. Now add the previously cleaned and sliced mushrooms, mix carefully. Bathe the condiment with 1-2 ladles of meat broth well hot (it will be good also of the simple water), add also a pinch of nutmeg and a pepper.

Carefully mix and cover with a lid. Cook the white meat sauce over a moderate flame for about 30 minutes and in the meantime prepare the béchamel according to the habits (or use the ready-made packaging).

When the sauce is ready, add the béchamel to get the right creaminess (you may not need to use it all). Finally, keep the sauce warm and proceed with cooking the pasta. When the fusilli are al dente, skip the white ragout and serve the hot pasta, after decorating the dishes with chopped fresh parsley.

White sturgeon fish balls with pumpkin cream

Our new Sicilian food blogger Giovanna, prepared for us today a delicious recipe based on the new gourmet frozen Italian fish balls Amica Natura  of the “Mix La Polpetteria” collection. The white sturgeon fish balls are an high quality product, made with precious raw materials, such as sturgeon, fish selected from local farms, 100% Italians, blast frozen on the spot and worked immediately once arrived at the Amica Natura factories, with the addition of potatoes and aromatic herbs that make this preparation delicate, tasty and at the same time, nutritious and genuine.

The fish “Delicate” meatballs of the Italian brand Amica Natura (Alcass) are ready in just a few minutes and like all high quality made in Italy frozen foods,  without preservatives, allowing you to bring a plate to the table in a short time.

Giovanna of the food blog “La Tavola Allegra” reinterprets this recipe for a second fish dish in an imaginative, creative and romantic way, given that she made it just for the Valentine’s dinner. With very few ingredients, Giovanna succeeded in bringing to the table a fanciful, colorful and elegant-looking recipe.


Sturgeon fish balls for 4 people

1 onion

150 gr pumpkin already cleanes

extra-virgin olive oil

a pinch of nutmeg

salt and pepper q.b.


Let’s start by making a Zucchini Cream. Take the pumpkin already clean and cut into cubes; finely chopped 1/4 onion and place in a large saucepan, along with 2 tablespoons of oil e.v.o.

Then turn the heat on a moderate flame and as soon as the onion turns golden, add the pumpkin into cubes and sauté for a few minutes. At this point wet the pumpkin with a ladle of vegetable stock (or hot water), cover with a lid and cook over low heat for about 10 minutes.

When cooked, add salt and pepper and add a pinch of nutmeg. Leave the pumpkin to cool and then blend it using the minipimer, until obtaining a smooth and lump-free cream. Keep the pumpkin cream aside and proceed with the cooking of the fish balls.

Slice the onion finely and put it in a large pan with 2 tablespoons of oil e.v.o. Fry the onion, then add the still frozen fish balls. Mix everything well, cover with a lid and cook for about 12-13 minutes.

When the meatballs are cooked, add salt and now you are ready for the dish. On a flat plate, distribute a generous amount of pumpkin cream and place the fish balls with the sautéed onion on top. Serve on the table all very hot and steaming.


ricetta polpette gourmet


Veal stew with potatoes and mushrooms, the Tuscan recipe

Our friend food blogger Elisabetta of the food blog “I Feel Betta” made today a super tasty Italian recipe,  a classic second course of the Italian tradition, to be put on the table for moments of pleasure during the gloomy Sundays: the veal stew with mushrooms and potatoes flavored with laurel.

The meat stew is one of the most popular dishes among traditional second courses of winter Italian classic recipes, ideal for those who love tasty and substantial home-made preparations. Grandma’s recipe has been carried forward by generations and  in Tuscany, every family has a special secret or an ingredient that manages to give a unique flavor to this amazing dish.

Loved by the whole family, young and old, the veal stew is a second winner  course to put joy and taste on the table. Elisabetta prepared it with the natural frozen Amica Natura stew, without added preservatives, always ready to be used, characterized by high quality meat and always available in the freezer, thanks to the low temperature preservation, which also keeps all the authentic flavor of the raw material.

The veal stew recipe with mushrooms and potatoes made by Elisabetta

Ingredients for 4 people

1 carrot

1 onion

2 potaoes

100 g mix Italian mushrooms (porcini e chiodini)

lemon juice

2 bay leaves
a sprig of rosemary

3 oil e.v.o spoons

salt and pepper


Clean and wash the vegetables. Slice the carrot and cut the potatoes with the peel and the porcini into small cubes.
Heat the oil in a pan with the laurel, rosemary and onion. Brown the veal nuggets to make them seal, then fade with lemon juice and let it evaporate.
Add the vegetables into small pieces, salt and pepper, and pour a ladle of water or broth. Cover and cook the stew over a low heat for 1 hour and 15 “, stirring the ingredients from time to time and adding a little hot stock if necessary.

Gnocchi recipe with potatoes, black cabbage ragou

gnocchi di patate con ragù di cavolo nero

Elisabetta Pendoli  from the food blog “I feel Betta” created for Amica Natura (the Italian best frozen food brand) a tuscan recipe for a delicious Italian way  first course!

Gnocchi recipe with potatoes and black cabbage ragout

This is a recipe of the Tuscan cooking tradition, with a light and delicious ragout of black cabbage, a vegetable (a superfood) very used in this region, healthy and rich in vitamins. Elisabetta skilfully used for this recipe the natural frozen ground meat Amica Natura, a product not only very comfortable (always available in the freezer, without preservatives, based on meat of excellent quality, frozen to maximum freshness) but also really good and which does not easily degenerate thanks to its cold storage technique (and therefore does not lose nutrients)


The comfort food pampering, the delicious Tuscan recipe of potato gnocchi




Soft and tasty baked cutlet Amica Natura with crispy vegetables

What is the best recipe for everyday dinner? Something tasty, quick and easy to prepare and at the same time healthy!

Like the Italian frozen cutlets Amica Natura, made with the best ingredients, preservatives free and quick to prepare (5-7 minutes)

A delicious recipe, a quick dinner, something practical but also delicious and possibly healthy and tasty. Well, today our Amica Natura, Elisabetta Pend of the food blog I feel Betta has simply interpreted a second classic dish of Italian cuisine, the veal cutlet alla Milanese, historical and traditional preparation of Amica Natura, made with light ingredients and raw materials of quality.

The Amica Natura cutlet is made with an excellent cut of veal, breaded with a few genuine ingredients that allow a quick and fragrant cooking even in the oven. The Amica Natura Milanese cutlet does not contain preservatives or additives and the deep-freezing process allows it to be kept at its maximum freshness and nutritional quality. So let’s see how to prepare in a few minutes a delicious dinner for the whole family, even when you are tired during the week after work and a thousand commitments.

Cutlet breaded in the oven, soft inside and crispy outside

“Milanese veal cutlets with diced tomatoes, rocket, primosale and fresh capers”

The Amica Natura Italian frozen cutlets unlike many other brands, since it is a high quality brand, are not pre-fried and contain no preservatives.

Ingredients for 2 people

2 Milanese veal cutlets Amica Natura

4 tablespoons of extra virgin olive oil

2 red piennolo tomatoes

1 green ox heart tomato

1 tuft of fresh basil

30 g of rocket

60 g of fresh primrose cheese

6/7 fruits of fresh capers

Salt and Pepper To Taste


Prepare a mixed mixture with the red and green tomatoes, let the water dripping for a few minutes, place them in a bowl and add the washed rocket, salt, pepper and basil leaves broken with your hands. Cut the primosale into cubes of the same size as the tomatoes, remove the fresh caper fruits from the leaves, wash them, and add them together with the cheese in the bowl, stir, and season with 1 tablespoon of oil. Keep aside while cooking the milanesine.

Heat the oven and cook the cutlet as shown on the package, turning them once until they are golden brown. Salt them lightly. Place a Milanese on each plate and cover it with the previously prepared salad. with its dressing, which creates a delicious contrast between the still warm crunchy breading, with the freshness of raw tomatoes.

Sformato di pasta con pomodoro e polpette di pollo bio Amica Natura

Our Food Blogger Madga, from the blog “The Great and the Little Cook” prepared for us today a Sunday lunch with a mustache, a traditional and rich Italian pasta with homemade sauce, with the addition of the tasty Amica Natura organic chicken meatballs.


For the flan

320 g of integral pasta (pennette)

50 g of grated Parmesan cheese

meatballs Amica Natura

300 g of chicken balls from the Amica Natura BIO line

Homemade tomato sauce

400 g of tomato sauce

10 leaves of fresh basil

2 shallots

2 cloves of garlic

1 teaspoon of sugar

2-3 sprigs of fresh thyme

dried oregano to taste

extra virgin olive oil

320 g di penne integrali

50 g di parmigiano grattugiato


300 g of chicken meatballs from the Amica Natura BIO line

Homemade tomato sauce

400 g of tomato sauce

10 leaves of fresh basil

2 shallots

2 cloves of garlic

1 teaspoon of sugar

2-3 sprigs of fresh thyme

dried oregano to taste

extra virgin olive oil



The first step to prepare our delicious tomato pie with meatballs on Sunday is to boil salted water and cook the desired size of pasta for the times indicated on the package. Ideal are pennette, fusilli or rings, conchiglioni or farfalle. Drain the pasta al dente and leave aside.

Then take a baking dish and grease it with oil, put the still frozen chicken meat patties Amica Natura, add a drizzle of olive oil and bake in preheated oven at about 200 degrees for 15 minutes.

In a saucepan heat two or three tablespoons of extra-virgin olive oil, fry the finely chopped shallots and garlic. Add the tomato sauce, 2-3 thyme sprigs, basil leaves, dried oregano and 1 tablespoon of sugar. Season with salt and pepper. Cook with the lid for about 20 minutes over low heat, stirring occasionally.

At this point, it’s time to put everything together and prepare our pie. In a bowl put the meatballs, the pasta well drained and mix everything. Take another baking pan lightly buttered, then placing the pasta with meatballs and tomato sauce. Sprinkle the surface of the pie with plenty of parmesan and bake in preheated oven at 190 degrees for about twenty minutes. Serve hot.