Discover how easy it is to bring the flavour of a real restaurant into your kitchen: we have collected great classics and delicious new recipes that are easy to prepare and will delight any palate. Once you’ve tasted them and shared them with your loved ones, you won’t be able to resist using Well concentrates for every occasion. They will be the ace up your sleeve.
Heat a few spoons of extra virgin olive oil in a pan and add a crushed garlic clove and the whole chilli pepper. Leave to infuse for a couple of minutes, increase the heat, add the washed clams and the white wine after 2-3 minutes. Allow the wine to evaporate. Add the pot of Well Rich Fish Fumet to the pan, cover with the lid and cook on a high heat for 5 minutes. Remove the garlic and chilli pepper and cook the pasta in plenty of lightly salted water in the meantime. Remove the clams from their shells leaving about twenty to one side with the shells for the final decoration of the dish. Drain the pasta cooked “al dente”, place in the pan with a little cooking water and sauté until the spaghetti are creamy in appearance. Add a pinch of black pepper and the chopped parsley. Plate up and decorate with a few clams in their shells.
Chop the shallots and sauté in a pan with EVO oil, add the sliced mushrooms and the pot of Well Rich Creamy Concentrated Roast Meat Reduction. Cook for a few minutes until they are soft, plum and intact. Add the cream and keep it all hot. Cook the tagliatelle in plenty of salted water, drain when still “al dente” and put in the pan with the mushrooms and cream. Add a few spoons of pasta cooking water if necessary. Add the Parmesan and mix thoroughly. Season with a pinch of pepper and some finely chopped parsley. Serve piping hot.
Chop the onion, celery and carrot and sauté in a saucepan with EVO oil for about 2-3 minutes. Add the mince and bay leaf; simmer and stir for about 15 minutes. Increase the heat, pour on the red wine and allow to evaporate. Add the contents of one pot of Well Organic concentrated Meat Savoury Stock, the tomato purée, hot water, pepper and simmer the ragout in a covered pan for at least one hour and a half. Add a little water, if necessary. Cook the pappardelle in plenty of salted water, drain when still “al dente” and sauté for a couple of minutes mixed with the ragout. Leave until creamy with a knob of butter, as preferred. Serve with a sprinkling of grated Parmesan.
Crush the whole garlic clove and sauté in EVO oil. Add all the fish and lightly brown it for a few minutes until it is tender, then increase the heat, add the wine and evaporate it. Remove the garlic clove and add the contents of the pot of Well Rich Fish Fumet, simmer over a low heat for a couple of minutes. Toast the rice for a few minutes and gradually add the hot water mixing from time to time until it has cooked (about 17-18 minutes). Leave to rest with the knobs of butter, then add the parsley and pepper. Serve piping hot.