Posts tagged 'Accaio inox'

February 1, 2018

Kitchen knives: discover the Made in Italy of the Montana brand

After the company's return to Italy following the acquisition of Sanelli Ambrogio, the Montana brand has renewed its lines of professional knives manufactured entirely in Italy. A constant of this company is the production of quality blades capable of combining new innovative standards with Italian craftsmanship. Let's go together to discover the company's new made in Italy lines.

June 23, 2015

High casserole: cast iron, Aluinox, steel, aluminium, copper… Do you know which one to choose?

Accaio inox Pentole Agnelli Casseruola Alta Cucinare

The tall saucepan is one of those pot models that cannot be missing in the kitchen. But which material to choose? Indestructible cast iron, modern Aluinox, the brilliance of steel, versatile aluminum or timeless copper?

June 10, 2015

DIY Couscous!

Accaio inox Padelle Antiaderenti

With the arrival of summer, cold dishes are one of the favorite meals to serve at the table! Today we offer you an excellent idea for a lunch with friends where everyone can make their own dish with the ingredients they prefer! Discover the recipe!

May 12, 2015

Octopus and potatoes: the recipe by PentoleProfessionali!

Accaio inox Cucinare

Octopus with potatoes is a typical Mediterranean dish. A simple and very tasty salad to prepare for your summer lunches! Now let's see the recipe from PentoleProfessionali!

January 22, 2015

CREAM WITH CARROTS AND POTATOES: THE RECIPE

Accaio inox

On cold winter evenings why not whet your appetite with homemade soups ?

Simple, fast and rich in vitamins and fibres, they represent a light and tasty first course, the protagonist of our tables.

One of our favorites is the velvety carrot and potato soup.

Here is our recipe:

INGREDIENTS (FOR 3-4 PEOPLE)

500 g of carrots
250 g of potatoes
2 shallots
1 liter of water
Grana Padano
Salt to taste
pepper as needed
extra virgin olive oil

METHOD:

First, cut carrots, potatoes and shallots into pieces.

Take a pot with 1 liter of water and add the previously cut vegetables. As soon as the water comes to a boil, cook for about 30 minutes over medium heat.

When the veggies are ready, take the immersion blender and blend until you reach a creamy consistency.

If desired, add the parmesan and season with salt and pepper.

Serve at the table with a drop of oil and toasted bread.

Enjoy your meal!

COOKING TOOLS

Stainless steel saucepan http://www.pentoleprofessionali.it/pentola-alta-in-acciaio-inox-per-induzione-con-due-maniglie-inox-20870
Immersion Mixer http://www.pentoleprofessionali.it/mixer-ad-immersion-serie-hmi200-27686

November 27, 2014

HUNGARIAN GULASH: THE RECIPE

Linea Professional Accaio inox

recipe