leggos italian summer favourites

8/3/2019 Leggos Italian Summer Favourites

http://slidepdf.com/reader/full/leggos-italian-summer-favourites 1/7

Italian Summer Favourites

leggos.com.au



Method

Arrange tomatoes and drained bocconcini on a platter or in individual bowls.

In a small bowl whisk together Leggo’s Tomato Paste, red wine vinegar, olive oil, sugar and chilliakes to make the dressing.

Drizzle dressing over salad and garnish with basil leaves.

Tips

• A variety o baby tomatoes including cherry, yellow pear, roma and Kumatoes looks colourul and taste great!

• I using larger balls o bocconcini or bualo mozzarella gently tear or cut into smaller portions.

• Dressing also makes a tasty marinade or steak and chicken.

Preparation Time: 15 Minutes

Serves: 4

Caprese Salad

Ingredients

375g baby gourmet tomatoes

220g tub cherry bocconcini cheese, drained

3 tablespoons Leggo’s Tomato Paste

¼ cup red wine vinegar

½ cup olive oil

1 teaspoon sugar

Pinch dried chilli akes

¼ cup baby basil leaves



Ingredients

Basil Pesto

1 cup resh basil leaves

¼ cup pine nuts

2 cloves garlic, peeled

2 tablespoons olive oil

Cracked black pepper and sea salt

Pizza

1 quantity Rich Pizza dough (see next recipe)

1 cup grated mozzarella cheese

Method

To make the Basil Pesto:Place basil leaves, pine nuts and garlic in a ood processor and process until fnely chopped.

Slowly add oil while motor is running until well combined. Season the pesto with cracked pepper and sea salt.

Divide the dough into 4 and roll out into approximately 20cm rounds and place onto greased oven trays. Spreadpesto onto pizza bases, sprinkle with mozzarella and parmesan. Top with halved artichokes and bake in a preheatedoven at 200ºC or 12-15 minutes.

Combine Leggo’s Tomato Paste and Italian dressing, adding the water to make a thin consistency. Serve sauceseparately or drizzling over the pizzas.

Tips

• Gently squeeze whole artichokes to remove excess water beore cutting in hal.

• Lemon oil can be drizzled over the artichokes just beore baking to add extra avour.

• The pine nuts can be toasted to add extra avour.


Cooking Time: 12-15 Minutes

Serves: 4 Pizzas

Artichoke & Basil Pesto Pizza with Tomato Drizzle

Pizza (continued)

¼ cup grated parmesan cheese

400g can whole artichokes in

brine, well drained and halved

¼ cup Leggo’s Tomato Paste

¼ cup Italian dressing

2 tablespoons water



Ingredients

7g packet (2 tsp) dry yeast

1 cup warm water

1 teaspoon sugar

Method

Combine yeast, warm water and sugar in a small bowl, cover with plastic wrap and allow to stand in a warmplace or 10 minutes or until small bubbles appear on the surace.

In a large bowl, combine sited plain our and salt.

Pour in oil and yeast mixture and stir until a dough has ormed. Turn dough onto a lightly oured surace andknead or approximately 5 minutes or until dough is smooth and elastic.

Place dough in a large greased bowl. Cover with plastic wrap and let rise in a warm place or 40 minutes or untildough is doubled in size.

Knead the dough again and roll out to line a 30cm oiled pizza tray. Top with your avourite topping and bake in apreheated oven at 220°C or 20 minutes or until crust is golden brown.

Tips

• Spread pizza dough generously with Leggo’s Pizza Sauce or Leggo’s Tomato Paste.

• A good quality our suitable or bread making is best. It may be labelled or sold as “00” plain our.

• 7g o dried yeast is equivalent to 15g o resh (compressed) yeast.


Cooking Time: 20 Minutes

Makes: 1 large pizza base

Traditional Pizza Dough

2 cups plain our

1 teaspoon salt




Ingredients

3 chicken breasts each cut into 3 slices diagonally

¼ cup plain our seasoned with salt and pepper

5 tablespoons Leggo’s Tomato Paste

¾ -1 cup coarse dry breadcrumbs

5 tablespoons oil or rying

4 round slices pancetta

100g pappardelle pasta cooked, drained andshallow ried

Baby spinach leaves or serving

Method

Dust chicken pieces with seasoned plain our. Spread one side o each chicken piece with Leggo’s Tomato Paste thenpress frmly into the dry breadcrumbs, repeat on other side.

Heat hal the 5 tablespoons o the olive oil in a non stick rying-pan and cook the pancetta rounds until crisp, removeand set aside. Add hal the chicken pieces and cook on a medium heat or 3-4 minutes on either side. Remove romthe pan and drain on paper towel, keeping warm. Repeat with remaining olive oil and chicken.

SaucesCombine hal the olive oil, Leggo’s Tomato Paste, paprika, sea salt, caster sugar and black pepper. In another bowlcombine basil leaves and remaining olive oil. Combine the two sauces just beore serving. Arrange chicken, pancettaand ried pasta on serving plates and serve with the combined sauces. Garnish with spinach leaves

Fried PastaCook 100g dry pappardelle pasta in boiling water until al dente. Drain well and pat each length dry on paper towel.Pour enough oil into a large rying-pan to measure approximately 1 cm deep. Heat the oil on medium and ry 3-4stands o the pasta at a time until crisp. Drain on paper towel and set aside.

Tips

• Boiled pappardelle pasta can be substituted or the ried pasta.

• Use an egg liter to turn the chicken as tongs tend to break the coating.



Serves: 4

Crispy Pasta, Chicken and Pancetta

Sauces


¼ cup Leggo’s Tomato Paste

¼ teaspoon paprika

Pinch each o sea salt and caster sugar

Freshly ground black pepper

¼ cup chopped resh basil leaves



Ingredients

⅓ cup Leggo’s Pesto-Traditional Basil

½ cup extra light cream cheese

Crisp toast pieces or water crackers or serving

12 slices small baguette

¼ cup grated parmesan cheese

1 tablespoon pine nuts

Method

Quick & Easy Pesto DipCombine 3 teaspoons Leggo’s Pesto with cream cheese and stir to combine. Serve in a bowl garnished with baby

basil leaves.

Mini Pesto Parmesan ToastsPlace baguette slices on an oven tray and toast on one side until golden. Turn and spread generously withLeggo’s Pesto. Sprinkle with grated parmesan cheese and pine nuts and grill until cheese is melted. Serve toppedwith a piece o tomato.

Creamy Ricotta BitesTop toasted pita triangles with Leggo’s Pesto, slices o resh ricotta, sliced black olives and baby basil leaves.

Tips

• Drizzle Creamy Ricotta bites with lemon inused olive oil.



Serves: 4

Trio of Antipasto

2-3 baby cherry tomatoes sliced and quartered

12 toasted wedges pita bread

100g resh ricotta cheese cut into small thin wedges

2-3 pitted black olives, thinly sliced

Baby basil leaves or serving



Ingredients


600g homemade or store bought gnocchi

1 small red onion, peeled and sliced

6 medium mushrooms, sliced

Method

Heat 2 tablespoons o the olive oil in a large non-stick rying-pan and stir-ry gnocchi on a medium heat or 4minutes or until golden. Remove and keep warm.

Pour remaining tablespoon o olive oil into rying-pan, add sliced red onion and mushrooms and pan-ry or 2-3minutes, stirring occasionally. Stir in Leggo’s Chunky Pasta Sauce – Grilled Vegetables and baby spinach leaves;

heat through or 2-3 minutes.

Spoon the sauce onto warmed serving plates. Serve the gnocchi piled in the centre o the sauce and garnish withresh basil leaves.

Tips

• To reduce tears when chopping onions, try storing them in a well sealed bag in the rerigerator.



Serves: 4

Pan-Fried Gnocchi with Tomato & Spinach

575g jar Leggo’s Chunky Pasta Sauce – Grilled Vegetables

1 cup frmly packed baby spinach leaves

Fresh basil leaves or garnish

leggos italian summer favourites

Documents