The sweet and sour meatballs by Amica Natura Chef are simple to prepare, yet really tasty!
A main course ideal for several occasions: from an informal dinner with friends, to an aperitif or a special lunch!
Thanks to the use of soy sauce, they intensely recall the Asian cuisine because of their flavour and aroma.
Besides that on hot summer days you can serve them cold and they shall always turn out to be extremely savoury!
600 g. Amica Natura frozen meatballs
For the sweet and sour sauce:
150 ml water
90 ml soy sauce
1 spoonful of cornstarch
1 spoonful of cane sugar
A little parsley
1 clove of garlic
1 spoonful of extra virgin olive oil
Cook the bovine meatballs for 5 minutes, by placing them still frozen in a pan, with a warm oil drizzle.
Put all the ingredients for the sauce in a separate pan over low heat, stirring thoroughly.
Add the meatballs to the sauce and cook for another 5 minutes.
Your meatballs are ready!
You can serve them both hot or cold, they shall always be appreciated … bon appetit!
Today is the Spring Equinox, we officially welcome the flowers and colors season. And to give you a rich welcome on the table, we suggest a very tasty side dish from the Lazio tradition, the beans in the Roman style!
The recipe of the Roman beans for a rich and springy side dish
extra-virgin olive oil
half a glass of dry white wine
150 g of raw ham
1/2 glass of dry white wine
salt and pepper
1/2 head of lettuce
a ladle of vegetable broth
How to cook Roman beans
Peel and chop the onion. Fry in olive oil in a non-stick pan without burning it. Add the diced raw, the beans and season with salt and pepper. Let it cook on a high flame stirring. Lower the heat and blend with the white wine, then let it evaporate. Add the lettuce and vegetable stock, cook over low heat. Serve the beans with homemade bread, as a side dish or as a rich first spring.
Today it is officially the 2019 Spring Equinox and on this very special day that officially welcomes Spring 2019 and precedes the inevitable arrival of sunny and warm days… we prepare a delicious recipe, in a light, fresh and fragrant key, just like this wonderful season.
Spaghetti with crunchy vegetables with meatballs, the light recipe
Spaghetti with meatballs are not a very famous first course in Italy, curiously, they are much more abroad. It is a course rich in taste and flavor, even more, if prepared with the right ingredients and raw materials.
Ingredients for 4 people
400 grams of spaghetti
Amica Natura BIO meatballs
fifteen cherry tomatoes
a red pepper
a yellow pepper
a clove of garlic
80 grams of fresh pecorino
red hot pepper
First of all, wash all the vegetables. Cut into cubes, both the courgettes and the peppers, the cherry tomatoes halfway.
Bring the salted water to a boil in a large pot, cook the spaghetti and drain it al dente. In another pan, brown the meatballs as indicated on the package with a little oil.
Take a large, non-stick pan, the wok is great too. Pour a drizzle of extra-virgin olive oil, sauté the garlic clove, then remove it. Add the diced peppers and courgettes and sauté the vegetables for 5 minutes, leaving them crispy. Add the tomatoes too. Remove the crunchy vegetables from the oil and set them aside in a dish.
Drain the pasta al dente, keeping a little cooking water. Sauté in the pot where you cooked the vegetables, stirring it with pecorino cheese and cooking water. Add the chilli. Finally, incorporate the meatballs and crunchy vegetables, serve hot with a drizzle of raw oil and freshly sprinkled basil.
Scopriamo oggi tre ricette per secondi piatti veloci a base di pollo, gustose, sane e da mettere in tavola quando abbiamo pochissimo tempo e vogliamo assaporare una preparazione salutare e sfiziosa. 3 ricette con il pollo, della tradizione italiana, classiche e dai pochi ingredienti.
Pollo Amica Natura al naturale senza conservanti in salsa verde con contorno di pomodorini confit
Il pollo al naturale Amica Natura, permette di avere un prodotto di alta qualità, sempre disponibile nel freezer, al massimo punto di freschezza, grazie al metodo di surgelazione impiegato negli stabilimenti di Amica Natura. Si può cuocere direttamente da surgelato, o lasciarlo scongelare qualche ora in frigo per una cottura ottimale. Con la confezione in skin Amica Natura, surgelata al naturale e senza conservanti, si riducono di molto gli sprechi alimentari in casa e i costi sulla spesa familiare.
Fettine di petto di pollo Amica Natura
Per i pomodorini confit:
una quindicina di pomodorini
sale e pepe
uno spicchietto d’aglio
100 g di zucchero di canna
Per la salsa verde al basilico
Un mazzetto di basilico
olio extra-vergine d’oliva
sale e pepe
80 g di pecorino
In una padella con olio d’oliva o burro a piacere, fai cuocere al naturale i filetti di pollo Amica Natura.
Come preparare i pomodorini confit
Taglia i pomodorini a metà e disponili su una teglia da forno, con il taglio verso l’alto, condisci con olio d’oliva, spolvera con zucchero di canna, timo tritato con uno spicchio d’aglio, sale, pepe e origano. Cuoci in forno a 180 gradi per circa due ore. Se vuoi velocizzare la ricetta, prova lo stesso procedimento in padella, i pomodorini saranno pronti quando lo zucchero sarà caramellato.
Come fare la salsa verde per il pollo
In un mixer, metti il basilico, l’acqua fredda, sale e pepe, il pecorino, qualche pinolo, l’olio e trita fino ad avere un’emulsione compatta. Lascia riposare in frigo.
Aggiungi al pollo prima i pomodorini confit e lascia insaporire per qualche minuto. Prima di servire aggiungi la salsa verde da frigo.
Pollo alla pizzaiola, la ricetta mediterranea
Un grande classico che si prepara con pochi ingredienti, mediterranei e gustosi. Il pollo alla pizzaiola è un secondo facile e veloce sempre apprezzato da grandi e bambini. Scegliendo le materie prime della massima qualità, come la miglior salsa di pomodoro e la carne bio, mozzarella fresca e origano, la ricetta di una bontà squisita è assicurata.
Fettine di petto di pollo Amica Natura
400 g di salsa di pomodoro bio
mezzo bicchiere di vino bianco
una mozzarella fresca
olio extra-vergine di oliva
qualche cappero dissalato
sale e pepe
Versa un cucchiaio di olio extra-vergine di oliva, in una padella. Fai rosolare la carne fino a quando non arriva a temperatura. Abbassa poi la fiamma e sfuma con una tazzina di vino bianco. Aggiungi la salsa di pomodoro, i capperi e lascia cuocere a fiamma media per 20 minuti, mescolando di tanto in tanto. Incorpora alla fine la mozzarella a cubetti, sale e pepe, l’origano, lascia insaporire qualche minuto poi servi caldo in tavola.
Bocconcini di pollo al curry
20 g farina bianca
10 g curry in polvere
olio extra-vergine di oliva
uno spicchio d’aglio
coriandolo fresco, un mazzetto
80 ml di brodo di pollo
Prendi i bocconcini di pollo già pronti (in alternativa prendi il petto di pollo e taglialo a cubetti piccoli). In una terrina infarina con un cucchiaino di olio evo, farina e curry, un pizzico di sale. Prendi una padella anti-aderente, versa un filo di olio evo, fai rosolare lo spicchio d’aglio poi levalo. Aggiungi il pollo e lascia insaporire per 5 minuti, girando di tanto in tanto. Unisci il brodo, il peperoncino e il coriandolo.
Stempera con ancora un po’ di farina mista a curry stemperati in un dito di acqua fredda e mescola. Lascia cuocere a fiamma bassa, per circa 15 minuti. Spegni la fiamma e lascia riposare per 10 minuti, servi caldo o tiepido.
Quinoa is an increasingly popular ingredient in the cuisine of Italian families. A raw material that, in addition to being versatile and nutritious, rich in vitamins and proteins, combines perfectly with seasonal vegetables and Amica Natura soy meatballs.
250 g quinoa bio
a dozen of cherry tomatoes
100 g Taggiasca olives
a few leaves of fresh basil
extra-virgin olive oil
salt and black pepper
coriander and chilli pepper to taste
a pack of Amica Natura soy meatballs
How to prepare quinoa
Rinse the quinoa well to remove the bitter taste, let it pass under the water several times until the water becomes clear. After washing and dabbing, take a pot and lay the quinoa, covered with water. Cook until all the water is absorbed to complete.
Let the quinoa cool. Meanwhile, prepare the vegetables. Peel the cucumbers and cut into cubes, the same with the tomatoes. Put them in a bowl with rinsed capers, taggiasche olives, salt, pepper and oil, lemon juice, to taste coriander and chilli pepper, a few leaves of basil and leave to marinate for about ten minutes.
Sauté the soy meatballs in a pan with oil, as indicated on the package, combined with a sauce to taste and salad quinoa and served on the table.
A tasty Carnival recipe, the Italian focaccia stuffed with a natural Amica Natura ground meat without preservatives, to be offered at home to children as a delicious and nutritious snack or as a single dish, genuine (and fast to cook) for the whole family.
The Fucazza de carnuale salentina is a typical recipe, prepared by families in the beautiful lands of Salento, during the playful and goliardic days of Carnival. Try preparing this tasty and rustic focaccia for adults and children, flavor guaranteed!
Let’s find out how to prepare this tasty recipe for Carnival, the stuffed focaccia salentina, made with organic ground beef Amica Natura.
La Fucazza de carnuale salentina is a typical recipe, prepared by families in the beautiful lands of Salento, during the playful and goliardic days of the Carnival. Try preparing this tasty and rustic focaccia for adults and children, flavor guaranteed!
Let’s find out how to prepare this recipe for a tasty carnival, the stuffed focaccia salentina, made with organic ground beef Amica Natura.
Tasty recipe for carnival: the stuffed Italian focaccia
a fresh mozzarella
400 g ground meat Amica Natura
100 g of grated cheese
50 g pecorino cheese
salt and pepper
some cherry tomatoes
extra virgin olive oil
a bunch of parsley
Peel and mince the onion. Fry it with a drizzle of olive oil, leave it to flavor, add the ground meat Amica Natura, cook over medium heat for about 20 minutes. Salt and pepper rule, lower the flame and finish cooking over low heat for 10 minutes.
Take a bowl, add the diced tomatoes, cheese, oil and salt, pepper, chopped parsley and mix well.
Take a pan and cover with parchment paper. Cut the dough into two, put the first part as a base, spread over the minced meat and the mixed ingredients of the terrine, spread them well and mix everything. Close with the top part, sealing the edges with a fork.
Brush the surface with an egg yolk. Bake in preheated oven at 180 degrees, in ventilated mode, cook for about 20 minutes, checking the cooking of the Carnival focaccia paste.
Serve the warm, or even cold, your Carnival focaccia!
A perfect dish for tapas and aperitifs: Italian eggplant meatballs in tomato sauce
An original idea that will appeal to customers of a transversal target, of every age, are the Amica Natura eggplants vegetarian meatballs, served with a fragrant tomato sauce, inspired by one of the most popular tapas in Spain: the albondigas with tomate. This vegetarian version can be prepared in a very short time, thanks to the Amica Natura eggplants balls, already cooked and reactivated in a few minutes by frozen food, tasty and healthy ingredients. How to serve them? In practical cups or in terracotta cocotte, just as they are served in typical Iberian bars. Eggplant meatballs with Sicilian tomato sauce are perfect for a tasty aperitif.
Eggplant meatballs, how to serve them with Italian tomato sauce
For the special “Recipes from the world” by Amica Natura, we are leaving today to Argentina, to discover a famous local recipe, tasty, nutritious, with healthy and genuine ingredients: the tasty empanadas.
The empanadas are perfect to be prepared at home, but also to be included in the menu for all those who want to delight customers with a touch of South America flavour. The empanadas stuffed with meat are in fact also a beloved and lively street food, to be shared in moments together with family and friends.
Crispy outside, stuffed with a delicious minced meat with sauce inside, the empanadas are a really irresistible preparation.
Brief history of the famous empanadas
The empanadas are a rich dish typical of Spain and South America, initially served during the Creole music festivals, the origin is not exactly known. It is said that the recipe comes from the Spaniards who in turn are said to have “stolen” from the Arab culinary traditions. In Argentina he was preparing for the great return party of the “Gauchos” from the Pampas (the vast plains for farming located in Argentina).
The recipe of empanadas stuffed with minced beef
For empanadas (for about 4 people)
90 ml of water
half teaspoon extra virgin olive oil
200 g White flour
For the stuffing
180 g of organic ground beef Amica Natura
a handful of pitted black and green olives
half a glass of white wine
a knob of butter
salt and pepper
a teaspoon of cumin seeds
a teaspoon of sweet paprika
chopped coriander q.b..
Take a bowl and add the flour, salt, beaten egg and oil. Knead and slowly add the water, mix and knead until you get a homogeneous and compact dough. Wrap with the film and allow it to rest for two hours at room temperature.
Meanwhile in a pan add the butter and fry the finely chopped onions. Add the potatoes cut into cubes, add flavor. Add the minced meat and cook over medium heat for about 30 minutes. Blend with white wine. Add the olives. Cook an hour more on low heat while continuing to mix. When almost cooked, add the paprika, cumin, salt and pepper, chopped coriander.
Resume the dough empanadas and spread it on a floured surface, helping yourself with a rolling pin. Make circles with a coppapasta (12-14 cm). Fill half of the circle with the minced meat, close and seal with the help of a fork. Brush with the beaten egg yolk and bake at 180 degrees, in a previously heated oven, for about 20 minutes. Alternatively, fry in sunflower oil (at an appropriate temperature) and remove when the empanadas become golden. Serve hot.
Spring time will come soon. And this will be the delicious and perfect recipe for the famous falafel or the tasty soy meatballs Amica Natura, to surprise and delight your guests. An exotic preparation, with delicious spicy notes, which immediately remember the summer season and special aperitifs to share, outdoors.
Try it to give an Oriental appeal to the appetizer or dinner! To cook the aubergines you can opt for the oven or the grill, to give the characteristic smoky scent. Perfect accompanied by fresh and juicy tomatoes cut into small cubes with fresh basil or coriander, extra-virgin olive oil, salt and white pepper.
1 garlic glove
2 purple aubergines
some mint leaves
extravirgin olive oil
40 gr sesame or tahina paste
Wash the aubergines and make small incisions for length, to let the bitter liquid out and obtain a more pleasant taste. Cover the baking sheet with baking paper and bake in a hot oven at 180-200 degrees for 40 minutes. Let the aubergines cool, peel them gently and remove the pulp for good.
In a mixer, add a little chopped mint, the crushed garlic clove, lemon, salt and pepper, a drizzle of extra-virgin olive oil, sesame paste and mix everything at minimum speed. Leave to rest in the fridge for at least 30 minutes and then serve with falafel or soy meatballs.
After discovering how to prepare turmeric bread for hamburgers, on the occasion of Valentine’s Day we see together how to make at home another trendy format all over the world: the home-made beetroot bread burger bun for burgers Amica Natura.
Ready to amaze Guests or the lover with a surprise effect preparation and incredible taste?
ketchup or mayo sauce
salt and black pepper
2 salad tomatoes
some basil leaves
For beetroot bread
550 g of white flour 0
60 ml milk
300 g beetroots
2 spoons oil e.v.o.
half a cube of brewer’s yeast
Boil the beets and then pass them in the mixer. Make the classic flour fountain with the hole, on a pastry board, add slowly and always kneading the milk, salt, baking powder, oil and beets. Mix everything well until you get a smooth and compact dough.
Keep it in a warm oven for a minimum of two hours. Prepare the burger balls on a baking sheet covered with parchment paper. Cook in the oven at 180 for about 25 minutes. Prepare the burger or chicken according to directions on the package. Leave to cool and cut the bread in half.
Wash the vegetables and the basil and start assembling the beetroot pink burgers and serve at the table.