RECIPES
FARFALLE WITH ZUCCHINI AND ROSEMARY CREAM AND OVEN-ROASTED TOMATOES
The BIODEBIASI zucchini and rosemary cream adds a soft and delicate touch to all your dishes.
Cook the pasta as usual.
Wash the cherry tomatoes, cut them in half, and place them on a baking tray lined with parchment paper.
Season with salt, pepper, and a drizzle of extra virgin olive oil.
Finely chop a clove of garlic and sprinkle it over the tomatoes.
Bake at 200 degrees Celsius for about half an hour or until the tomatoes become soft.
Once the pasta is cooked, mix it with BIODEBIASI Zucchini and Rosemary Cream, and add the roasted tomatoes.
BUTTER COOKIES WITH EXTRA STRAWBERRY JAM
Do you ever have that craving for a sweet treat even if there's nothing in the house?
These buttery cookies with extra strawberry jam from BIODEBIASI are the perfect solution because they are quick to make and don't require any special skills.
They are the ideal treat to enjoy with company, but be careful... one leads to another!
In a bowl, combine 200g of diced butter with 300g of flour until you get a homogeneous mixture (you can use a mixer to make it easier).
Add the grated zest of one lemon or vanilla to give a more intense fragrance to the cookies.
Add 120g of sugar and 3 egg yolks, and continue kneading until you get a compact dough.
Wrap the dough in plastic wrap and let it rest in the refrigerator for at least half an hour.
After the resting time, shape the dough into balls of the same size and place them on a baking tray lined with parchment paper, leaving some space between them.
Using the back of a wooden spoon, make a hole in each ball, being careful not to pierce the base, and fill the holes with BIODEBIASI extra strawberry jam after baking.
Bake at 180°C for 15 minutes.
Fill each cavity with a teaspoon of BIODEBIASI extra strawberry jam and dust with powdered sugar.
