GrokSì ricettario Simone Rugiati ENG.indd

Yes to creativity
and to Italian
well eating
Cooking with
Sim
o
iati
Rug
ne
groksi.it
Groksì! is the
snack made
entirely of
oven baked
premium cheese
Yes, we turn cheese
into a tasty
and genuine snack
Real Cheese Turns Snack
Yes, we offer
Consumers high
quality snacks
With its simple and well-known
ingredients, Groksì! is a genuine,
tasty and high nutritional value
break, rich in Calcium, Phosphorus
and Proteins, and is Gluten and
Lactose free.
It is practical because it does not
require refrigeration.
groksi.it
Yes to creativity
and to Italian know how
and well eating
Simone Rugiati
Simone Rugiati, famous Italian chef
and television presenter, was born
in Santa Croce sull’Arno (Pisa) on
May, 24th 1981. After graduating with
honors at the Istituto Alberghiero, he
begins working as a commis in some
restaurants of Tuscany and attending
internships abroad.
In 2002 he becomes chief of
Hobbies & Food publishing group in
Parma and assumes the direction of
food magazines such as Buon Appetito
and Mangiar Sano.
He starts his television career with the
program Il Piattoforte with Iva Zanicchi,
then he participates as regular guest
on La Prova del Cuoco, a very succesfull
program of Antonella Clerici and he
workes for the Gambero Rosso channel
on the programs Oggi cucino in… and
Sos Simone. He is teacher in natural and
macrobiotic cooking classes and has
signed more than 200 cookbooks titles
(working on recipes, execution and
photography) distributed nationwide.
He is the author of the books “Se in
cucina c’è Simone” (Food Editor) and
“Stupire in cucina con 20 minuti” (Fabbri
editore) and has recently published the
new book “Il gusto di sedurre” edited by
Rizzoli.
From 12th October 2010 he has been
presenting the program Cuochi e Fiamme
on La7d channel, taking the place of
Alessandro Borghese. Since 2010 he
presents the program Io, me e Simone on
Gambero Rosso channel.
In summer 2012 he competes in the
reality show “Pechino Express”, led by
Emanuele Filiberto di Savoia, being
eliminated in the semifinals. From
2014 he is presenter of “Food Maniac”
on La7d. Today Simone Rugiati is an
independent professional (Executive
Chef, catering RS director, catering
consultant, show chef, author and
television producer) and is considered
one of the most creative today’s chefs,
excellent and funny at the same time,
able to disclose everyone how to cook,
including those who do not perform
well in cooking!
recipes
The recipes that Simone proposes
are creative and refined, but
always within everybody’s reach!
And Groksì! is a perfect ally:
simple and tasty, whole or
crumbled, Groksì! cheese bites
add special taste and unexpected
crispiness, in harmony with Italian
well eating!
FIGS ENVELOPED IN
PARMA HAM AND
GROKSÌ!
Ingredients for 4 servings:
60g Groksì! Novello
6 ripe and firm black figs
12 slices of Parma ham
Chives
Recipe with Groksì! Novello
INSTRUCTIONS
Skin the black part of the figs leaving the
white part so as to keep their proper shape.
Cut them into 4 pieces (use refrigerated
figs or put them in the freezer for a short
time if they are too soft). Cut the ham slices
length-wise in half, place 1/4 fig and 1/2 Groksì!
Novello at their ends. Roll up the ham slices
into mini-cylinders and stand them vertically
on an unbroken Groksì! Decorate with chives
and serve immediately.
GROKSÌ! WITH CHERRY
TOMATOES STUFFED
WITH GREEN SAUCE
AND CAPERS
Recipe with Groksì! Classico
Ingredients for 4 servings:
60g Groksì! Classico
20 cherry tomatoes
1 sprig of fresh parsley
A little basil
20 caper flowers
Extra-virgin olive oil
Salt
Cut off the two ends of the tomatoes with a
saw-toothed knife to stop them from rolling
over. Then cut the tomatoes in half and
remove the seeds. Salt their insides slightly and
leave them face down on the chopping board
or kitchen roll to drain any excess liquids.
In the meantime, use a blender to mix the
parsley (after having washed and dried it
properly), basil, salt and the oil for the green
sauce. Fill the tomatoes with the green sauce
and decorate with the caper flowers cut
length-wise in half. Lay each tomato on a
Groksì! and sprinkle with Groksì! crumbs.
INSTRUCTIONS
WHIPPED AUBERGINE
CREAM WITH CHIVES
AND GROKSÌ! MOPS
Ingredients for 4 servings:
60g Groksì! Deciso
2 large aubergines
12 cherry tomatoes
1 sprig of basil
2 tbsp. extra-virgin olive oil
Chives (optional)
Salt and pepper
Recipe with Groksì! Deciso
INSTRUCTIONS
Pierce the skin of the aubergines with a fork
and place bake them at 190°C for at least 30
minutes. Place the cherry tomatoes in the
oven on the side, with a little salt and oil, until
they are crisp.
Cut the aubergines in half and empty them
with a spoon, mash the insides with a fork and
add the roasted tomatoes, chopped basil, salt,
oil and pepper. Add the crumbled Groksì! and
pour into a small serving dish to cool. Serve
Groksì! on the side to mop up the aubergine
compote.
CLASSIC BEEF TARTARE
WITH ZUCCHINI AND A
GROKSÌ! COAT
Ingredients for 4 servings:
60g Groksì! Classico
300g beef filet
4 large zucchini
1 lemon
Fresh parsley sprigs
3 tbsp. extra-virgin olive oil
Salt and black pepper
Recipe with Groksì! Classico
INSTRUCTIONS
Remove the fat from the filet and chop it
finely with a knife, or have it ground by the
butcher. Season the meat with a sauce made
of lemon, salt, pepper and extra-virgin olive oil.
Crumble Groksì! finely and add to the meat.
Wash and trim the zucchini, cut them
length-wise into slices and grill them on the
griddle. Place a ball of tartare on each grilled
zucchini slice and roll it into a cylinder. Stand
the cylinders on the plate and decorate with
crumbled Groksì! or an unbroken Groksì!
PEA SOUP WITH
GRILLED OCTOPUS,
GROKSÌ! AND BALSAMIC
VINEGAR
Recipe with Groksì! Novello
Ingredients for 4 servings:
60g Groksì! Novello
1 de-frosted 500g octopus
200g shelled peas
Vegetable stock
1 dl balsamic vinegar
1 tablespoon caster sugar
10 oven-roasted cherry tomatoes
1 fresh spring onion
4 tbsp. extra-virgin olive oil
Salt and pepper
Boil the octopus in unsalted water for 30
minutes after the water starts boiling, cool in
the same water (if the octopus is larger, boil
for 45 minutes and cool).
Prepare the pea soup frying the peas in a
pan with a little oil, then covering them with
boiling vegetable stock, add salt and pepper.
Cook the peas and then cream them in a
blender. For a more intense taste, start by
frying a chopped and stewed onion.
Heat the oven to 190° C, and once hot it’s
enough place a cooking tray with the 10
tomatoes seasoned with oil, salt and pepper.
Cook for 25 minutes.
Reduce the vinegar in a pan with sugar until
syrupy. Cut the octopus into pieces and cook
them in a hot non-stick pan for about 2
minutes with very little oil. Pour the soup in
the plates and layer with the octopus. Add the
roasted tomatoes, Groksì! and drops of reduced
balsamic vinegar.
INSTRUCTIONS
PORCINI MUSHROOM
AND GROKSÌ! RISOTTO
Ingredients for 4 servings:
60g Groksì! Rosmarino
300g Carnaroli risotto rice
Vegetable or chicken stock
3 Porcini mushrooms
50g butter
1 yellow onion or 1 spring onion (optional)
Salt and pepper
Recipe with Groksì! Rosmarino
INSTRUCTIONS
Clean the mushrooms cutting away the lower
part of the stem covered in earth, cleaning the
cap with a warm dampened kitchen roll. Cut
the stems into cubes and fry them in a pan
with a little butter.
Add the rice to the pan and toast over a high
fire for 2 minutes. If you want to add onion
for a fuller taste, stew the chopped onion
with butter and a little stock, and once it’s
transparent add the mushrooms and the rice.
Gradually add a little vegetable stock at a time,
stirring often. Cut half of the caps into cubes,
fry them in a pan with a little oil and add
them to the rice when you are 2/3 of the way.
Slice the rest of the caps finely and marinade
them in a little oil, salt, pepper and aromatic
herbs to taste. Crumble 2 to 3 of Groksì!S and
melt them into the rice removing if from the
fire. Let it rest covered for 3 minutes. Serve the
rice sprinkled with the Porcini Carpaccio and
unbroken Groksì!
TRUFFLE POTATO SOUP,
STEWED BEEF SALAD
AND GROKSÌ!
Ingredients for 4 servings:
60g Groksì! Classico
1 chicken
1 cut of beef for stewing
3 potatoes
1 spring onion or shallot (optional)
Saffron
Truffle salt or butter
Celery
Carrot
Onion
Recipe with Groksì! Classico
INSTRUCTIONS
Boil the chopped celery, carrot and onion in a
pan with water and a little salt, add the meat
and cook a classic stew, letting it cool in its
own stock.
Chop the spring onion and shallot and stew
them in a pan with a little oil. Add the very
finely sliced potatoes, fry them and cover
them with the sieved stock from the stew. Add
salt and pepper and overcook. Add the saffron
and cream with a dip-in mixer.
In the meantime, shred the chicken with your
hands and chop the beef into cubes. Season
with a little salt, oil and pepper. Pour the
potato soup in the plates and layer with the
stew salad.
Decorate with unbroken Groksì! and crumbled
Groksì!. You can lighten the stew salad adding
chopped green salad. Season to taste with
truffle salt or add truffle butter to the potato
soup.
SHREDDED CHICKEN
WITH BALSAMIC
VINEGAR AND GROKSÌ!,
WITH MIXED HERB
POTATOES AND SALAD
Ingredients for 4 servings:
60g Groksì! Novello
2 chicken breasts
3 tbsp. balsamic vinegar
5 yellow potatoes
Rosemary
Washed mixed salad
Recipe with Groksì! Novello
INSTRUCTIONS
Skin and chop the potatoes into regular
cubes and boil in salted water for 5 minutes,
place them in the oven with salt, pepper and
rosemary. In the meantime, chop the chicken
into nuggets and season with salt and pepper.
Quickly fry them in a non-stick pan with
a little oil and, then simmer with balsamic
vinegar to glaze them.
Chop the salad finely and season. Place
the salad on the plates, add the potatoes
and chicken, generously add unbroken and
crumbled Groksì!, and finally add a little oil.
SALTED BEEF CARPACCIO
ROLL WITH GROKSÌ!,
JULIENNE ZUCCHINI,
TOMATOES AND ROCKET
SAUCE
Ingredients for 4 servings:
60g Groksì! Rosmarino
12 slices of salted beef or breasola, or beef Carpaccio
10 cherry tomatoes
3 light green firm zucchini
1 small bunch of rocket salad
Basil
4 tbsp. extra-virgin olive oil
Salt and pepper
Recipe with Groksì! Rosmarino
INSTRUCTIONS
Wash the zucchini you previously soaked in
water and ice to make them crunchy and
chop into batons. Cut the tomatoes in 4 parts
and season generously with crumbled Groksì!
Rosmarino. Add the drained zucchini, and
season with pepper and a little oil.
Place the salted beef slices on the chopping
board and add a spoonful of vegetables and
Groksì! at the ends. Roll up the slices and place
them on the serving plate. Blend the rocket
with a little basil (optional), a little water, salt
and extra-virgin olive oil to fashion a bright
green sauce. Decorate the rolls with the rocket
cream and crumbled Groksì! Classico.
PEAR, GROKSÌ!, HONEY
AND NUT MILLEFEUILLE
Ingredients for 4 servings:
60g Groksì! Deciso
4 firm ripe pears
2 tbsp. maple or orange blossom honey
60g toasted ground hazelnuts or nuts
Freshly ground black pepper
Recipe with Groksì! Deciso
INSTRUCTIONS
Wash and dry the pears properly, cut in halves
and core them. Slice finely and season with
black pepper and crumbled Groksì!.
Take a mould and layer it as a millefeuille,
alternating pears, grossly crumbled Groksì!,
honey and ground hazelnuts.
Repeat 3 times and press evenly. Decorate
with crumbled Groksì! and remove from the
mould.
HAVE A HEALTHY
LIFESTYLE!
Have delicious and
new recipes with top
quality raw materials!
Follow a varied and well-balanced diet and a healthy lifestyle
Have a high nutritional
value snack, with
controlled and well
known ingredients!
Have regular physical
activity and a snack
rich in Calcium and
Proteins!
Have a genuine, tasty
and rich in Phosphorus
break!
Have a good
physical condition
at any age!
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