Ingredients (4 portions)

500gr ROSOL penne rigate

50 ml olive oil

2 sliced onions

1 sliced red pepper

1 sliced yellow pepper

400g chicken breast cut in cubes

1 garlic cloves chopped

100 ml of ouzo

100 ml milk cream 

250 ml tomato sauce

2 tbp. Chopped chives

Salt and pepper

Directions

Add some olive oil in a non-sticky pan and cook the onions over medium heat.

Stir occasionally until caramelized. The onions are cooked when they have a nice dark brown color.

Put the onions in a skillet and in the same pan sauté the chicken cubes. Cook until golden and then transfer to the skillet with the onions. In the same pan, sauté peppers and garlic and add ouzo. When alcohol is evaporated transfer the mix in the skillet. Put it back on medium fire, add tomato sauce, salt and pepper and boil for 5 min. Add the milk cream. When the sauce thickens, turn off heat.  

At the same time, add penne rigate in boiling water and boil for 2’ less that the suggested cooking time. Strain and add into the skillet with chicken. Stir and let it rest for 2’ keeping the skillet closed. Garnish with chives and serve.

Ingredients (4 portions)

500gr. ROSOL orzo

300gr baby spinach washed

300gr white mushrooms clean and sliced

40gr roasted pine nuts

60gr dried tomatoes in olive oil cut in 4 pcs.

200gr Pecorino cheese in flakes

2 tbs olive oil

Salad dressing

100 ml olive oil

30 ml balsamic vinegar

100gr strained yogurt

Salt and pepper

Directions

Boil orzo as suggested on the package. Strain orzo by adding cold water in the strainer, put it in a large bowl and add 2 tbs of olive oil.  

Add the vegetables in the bowl.

In a jar put all the dressing ingredients and shake vigorously until homogenized.

Add in the salad bowl and mix. Let it marinate in the fridge for 30’.

Serve the salad with the Pecorino flakes on top.   

Ingredients (4 portions)

500gr γρ. ROSOL orzo

6 red peppers grilled and cut in slices

40gr strained capers

1 bunch of chopped arugula

1/2kg  bell tomatoes cut in half

200gr of manouri cheese cut in slices

1 cucumber cut in small cubes

2 tbs olive oil

Salad dressing

100 ml olive oil

15 ml balsamic vinegar

1 tsp mustard

Salt and pepper

Balsamic cream

Directions

Boil orzo as suggested on the package. Strain orzo by adding cold water in the strainer, put it in a large bowl and add 2 tbs of olive oil.   

Add the vegetables in the bowl.

In a jar put all the dressing ingredients and shake vigorously until homogenized.

Add in the salad bowl and mix. Let it marinate in the fridge for 30’.

Grill manouri cheese on both sides, in a hot grill pan. Serve the salad with the manouri cheese slices placed on the side.   

Ingredients (4 portions)

500gr ROSOL twist

50ml olive oil

30ml balsamic vinegar

60gr dried tomatoes in oil cut in 4 pcs

40gr fresh butter

200gr white mushrooms clean and cut in 4

200gr pleurotus mushrooms sliced

200gr Portobello mushrooms clean and sliced

1 large onion chopped

200ml white dry wine

200gr Pecorino cheese in flakes

1 tbs thyme

¼ bunch of chopped parsley

Salt and pepper

Directions

In a large skillet add olive oil and sauté onion over medium heat. When softened add the 3 types of mushrooms. Bring up the heat and cook until brown. Add the dried tomatoes, thyme, salt, pepper and vinegar. When drained, add wine. Boil over medium heat for 2’.

Remove from heat and add butter. Stir vigorously with a wooden spoon until the butter melts and shines the mushrooms.   

Keep the mushrooms warm. Boil pasta for 2’ less than cooking instructions. Drain pasta, add to the pot with mushrooms and top with chopped parsley.  

Mix and let the skilled closed for 2’. Serve and garnish with Pecorino flakes.