Materials || 4 portions

For the mussels
600 gr. mussels
2 chives onions
half kg. garlic Piltsis
1 tbsp. thyme, fresh
2 tbsp. olive oil
60 gr. white wine

For Risotto
A Piltsis Risotto with porcini jar 
4 tbsp. olive oil
80 gr. white wine
500 gr. water
80 gr. parmesan, grated/ the sleepy grated kaseri 
10 gr. chives, chopped
lime zest, of 1 lime
lime juice, from 1 lime
salt
pepper

To serve

pepper
coriander leaves
lime slices

Implementation

Put the mussels in a large bowl of water and rub them with a kitchen wire to remove the outer sand.
We pull their mustache from the opposite side of the union.
Place a large saucepan over medium heat and pour the olive oil.
Chop the onions, garlic and thyme, and toss them.
Sauté for 2-3 minutes until caramelized and add the mussels and wine.
Close the pot with its lid and simmer for 3-4 minutes until all the
mussels. (If some do not open to cooking then we throw them away.)
Remove the pan from the heat and set aside for 10 minutes.
Drain the broth from the mussels and keep it aside until we need it.
Remove the flesh from half of the mussels, set aside and throw the shells.

Chop the onion, garlic, and celery. Place a large saucepan over medium heat and pour the olive oil and the Pilttsis Risotto with porcini.
Stir with a wooden spoon and sauté for 2-3 minutes.

Remove with white wine and allow its alcohol to evaporate completely.

Add the saffron and broth that boiled the mussels, mix with the spoon and allow to simmer until the moisture is evaporated.

INGREDIENTS || 4 servings

1 jar of piltsis lentils-rice 
1-3 sun-dried tomatoes Piltsis in small pieces
1 onion fresh
1/2 cup of corn
1 grated carrot
A little bit of roasted piltsis washer pepper 
A few leaves of parsley
3 tbsp. black balsamic vinegar
4-5 tbsp. olive oil
A little salt, pepper

Instructions || Run 30-35 minutes

Boil over medium -high heat for 20 minutes
In a bowl of salad add our ingredients. In addition to black vinegar, olive oil, salt and pepper and parsley
When the faces are done, drain and let it cool very well
Pour the mixture into a salad bowl,
Stir lightly and add olive oil, black vinegar and salt.
Stir again and finally add the parsley leaves. 
Served with a main meal like a roasted squid and a white wine

INGREDIENTS || 4 servings

• 1 small octopus
• 2 small squid, sliced into rings
• 15 shrimp
• 1 onion
• 1 tsp garlic in oil (Piltsis)
• 50g Florina pepper rings (Piltsis)
• 1 small glass of ouzo
• 1 jar Mediterranean Risotto (Piltsis)
• A little salt, pepper, sweet paprika, hot paprika, curry
• A little oil

INSTRUCTIONS

1. Boil the octopus, squid, and shrimp heads until the octopus and squid soften (about 15 minutes). Remove them and cut the octopus into small pieces.
2. In a saucepan, heat the oil and sauté the onion, Piltsis garlic, Piltsis Florina peppers, shrimp, salt, pepper, sweet paprika, and hot paprika.
   Deglaze with ouzo, add the squid and octopus, and let it simmer for 6-7 minutes.
3. In another pot, heat some oil and add the Piltsis risotto. Toast the rice and then add 2.5 jars of the broth from the boiled octopus.
4. Season with salt and pepper, and let it cook.
   When the water is almost absorbed, add the seafood mixture from the first saucepan and cook until the liquid is fully absorbed.
5. Once the water is absorbed, remove from heat and cover with a towel to allow the moisture to settle. Serve with a fine white wine.

Sweet crepes with yogurt cream and piltsis forest fruits are a delightful suggestion that combines cool refinement with the rich taste of fruit.

The velvety yogurt cream blends in with the aromatic jam, giving crepes a unique balance of sweetness and freshness.
An ideal dessert to accompany every moment of enjoyment!

Materials                                                                                                          

1l. cow’s milk   
1 egg
1ts. salt   
2ts. sugar         
2ts. melted vitamin (or oil)
Flour for all uses as long as it gets,
Until a porridge is created.             

Ingredients for yogurt cream.                

220gr. cream cheese 
1/3 cup of powdered sugar

• 1 cup of yogurt strained 
• 1 jam jam piltsis forest fruit jam jam 

Implementation

• STEP 1. Beat the egg well with sugar, add butter the salt and milk,
  Then pour the flour slowly and mix well. (Allow it for about half an hour to rest).
• STEP 2. In a non -stick frying, put a small amount of dough (about half a tablespoon) as soon as it is cooked on one side you turn it on the other side.   
• STEP 3. Mix the cream with the powdered sugar and yogurt (leave the ready -made cream in the fridge).
• STEP 4. Serve the crepes with the cream and piltsis jam and sprinkle with powdered sugar.

Spaghetti with pens and basil sauce Pilttsis is the ultimate choice for those who love fresh, aromatic flavors. The velvety basil sauce, made with a passionate of Pilttsis, ideally embraces the pennies, creating a dish that exudes simplicity and sophisticated tasty balance. Ideal for any occasion,
This dish will take you to the heart of Mediterranean cuisine.

Materials

500g. Pennes Rigate
360g. Basil Piltsis sauce
1k. Excellent virgin olive oil
100g. Slice
5 sheets of basil

Implementation

STEP 1. Boil our pasta in a deep saucepan with plenty of salted water.
STEP 2. Put the piltsis sauce in a deep frying pan with a little oil, heat it for about 10 minutes (the sauce is ready-cooked).
STEP 3. Transfer the pasta to the Pilttsis sauce which is warm and mix well until our ingredients are homogenized.

*Serve with a criminal slice and fresh basil leaves.

Linguine with Porcini sauce is a delicious dish that combines the rich flavor of Pilttsis sauce with Porcini aromatic mushrooms, creating a meal that balances between simplicity and gastronomic enjoyment. Ideal for those looking for something special and tasty, This dish promises to steal the show on your table.

Materials
500g. Linguine
360g. Pilttsis porcini sauce
100g. Grated parmesan
Freshly ground pepper

Implementation
STEP 1. Boil the linguine in plenty of salted water (in time listed on the package).
STEP 2. In the wok pour the Pilttsis Porcini sauce with a little olive oil and heat it for 10 minutes (the sauce is ready cooked).
STEP 3. Stir the linguine with the sauce in the wok for 2 minutes to homogenize and then serve.

*Serve with trimmed parmesan and freshly ground pepper.

Minced meat lasagna and vegetable sauce is a classic dish that bridges the warmth of traditional cuisine with the rich taste of fresh ingredients. The layers of pasta, well -cooked minced meat and colorful vegetables blend harmoniously, creating a food that is both nutritious and enjoyable.
Ideal for family tables or festive occasions, this dish will fill your kitchen with delicious aromas and win every guest.

Materials

500g. Lasagne of your Arescia
500g. Minced beef 
360g. Piltsis vegetable sauce
200g. Grated cheeses yellow
2ss. Excellent virgin olive oil

Implementation 

STEP 1. In a deep frying pan, fry the cigar in a little olive oil, then pour the half jar of Pilttsis vegetable sauce and a glass of water, let it boil for about 30 ‘.
STEP 2. We take a deep pyrex, spread some piltsis sauce and then put the lasagne in a row, Pour the first layer of minced meat and yellow cheeses, then make the same procedure at least 2, 3 times.
STEP 3. BESAMEL 

Materials
100g. vitamin
4k. flour for all uses
1l. cow’s milk 
1 beef cube at room temperature  
1 egg

Implementation
In a deep saucepan we melt the vitamin 
Then pour the flour and fry it a little
We gradually pour the milk and cube, stir quickly not to sculpt us (we recommend a hand mixer)
Reduce the heat and pour the egg with quick stirring

STEP 4. Spread the bechamel over the last layer of minced meat, bake for about one and a half hours at 180 degrees.

*Serve with a salad with various leafy vegetables sunny piltsis tomatoes, honey dressing.