Classic main dish made of rice sautéed in a pan, typical of oriental cuisine but easily reproducible with local ingredients.
Basic recipe for preparing a tasty polenta in just 15 minutes.
Basic recipe for using Precooked Maranello corn flour for breading.
The same technique can also be used for vegetables (for example zucchini cut into large and thin slices) or chicken meat.
This breadcrumbing uses the moisture of the main ingredient as an aggregator; in case this is too dry, a little milk can be used to moisten it.
Classical preparation of a gluten-free pasta with tomato sauce. The particular cooking technique of with subsequent washing can be used for the realization of any other corn pasta recipe.
Simple recipe for making a classic polenta. The polenta consistency can be varied by changing the ratio of water and flour. In addition, the polenta thus obtained can also be used in slices during the following days, to make fried or grilled polenta.
Basic recipe for a risotto “all’onda” suitable for any occasion. This type of preparation is the reference for the preparation of a classic Venetian risotto, regardless of the ingredients.
A classic springtime recipe with our corn lasagna. It is important to note that the lasagna are to be used dry as from the bag without any precooking and that the bechamel must be soft.
The Ramen is a classic single dish of Japanese cuisine, even if of Chinese origin, of which there are endless variations. It is generally prepared using pork stock, but this version comes with a rich and flavorful broth of shiitakes, oriental mushrooms that are gaining ground in Europe thanks to their distinctive flavor and their exceptional nutritional qualities.
Risotto that combines a spicy flavor with a wild vegetable typical of spring.
Classic main course of Japanese cuisine, suggested here with our rice and with all the precautions to make the frying light and crunchy.