Upgrade any dishwith Tomato 4.0by Supree™
2023

Pasta Artichoke alla Romana with BlackOlives andSemi-dried Tomatoes
INGREDIENTS
Serves: 6For the Fresh Pasta:•100g Pasta flour (for every egg)•

1 egg (for every 100 grams ofpasta flour)•Pinch of salt•

Drizzle of olive oil

For the Sauce:•

3 heads of Artichoke alla Romana•

2 garlic cloves, thinly sliced•

1 teaspoon chili, thinly sliced•

150g Supree semi-dried tomatoes(60 pcs)•Handful of black olives, preservedin salt•

1 tablespoon capers•¼ cup white wine•

A bunch of fresh basil leaves•Handful of fresh oregano•

50g butter•

Olive oil•Salt, to taste•

Freshly grated Parmesan cheese,for serving

INSTRUCTIONS
1. Pasta Dough Preparation:• On a clean surface, pour out the pasta flour and create
a well in the center. Crack the egg into the well andadd a pinch of salt and a drizzle of olive oil.
• Gradually mix the egg with the flour, incorporatinga bit at a time, until a dough forms.
• Knead the dough until smooth and elastic. Cover andrefrigerate for at least 1 hour.
2. Rolling & Cutting Pasta:•Using a pasta machine, roll out the chilled pasta
dough to a thickness of 7mm.

•Cut the pasta into your desired shape and hang to dry.

3. For the Sauce:•

In a large saucepan, melt the butter with a touch ofolive oil over medium heat. Add the sliced chili andgarlic, sautéing and incorporate the capers, fresh
oregano, and olives.

•Pour in the white wine and season with salt.

4. Cooking the Pasta:•In a large pot of salted boiling water, cook the freshpasta for about 4 minutes or until al dente.

5. Combining Pasta & Sauce:•Transfer the cooked pasta to the sauce, add a ladlefulof pasta cooking water, and stir in the Supree semidried tomatoes.

•Sauté for about 2 minutes•

Finish with a touch more butter and fresh basil leaves.
Adjust seasoning as needed and add the grated
parmesan cheese.
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Seared Fish Fillet on a Bed ofSpinach andSemi-Dried
TomatoesINGREDIENTS
Serves: 1•

100g white fish fillet•

25g Supree semi-dried tomatoes(10 pcs)•1 purple onion, sliced into halfcircles•

2 Gulliver spinach leaves•

1 bunch of baby spinach•

2 garlic cloves, finely chopped•

1 teaspoon chili, finely chopped•¼ cup white wine•

50g unsalted butter•

3 tarragon stalks (leaves only)•

1 lime, for zesting•

Salt, to taste•

Olive oil, for searing

INSTRUCTIONS
1. Preparing the Fish:•Season the fish filet on the skin side with apinch of salt.

•In a non-stick skillet over medium-high heatwith a drizzle of olive oil, sear the fish filet
skin-side down until golden and crispy. Flipand continue cooking until the fish is cooked
through.

2. Vegetable Sauté:•In a skillet, sauté garlic and chili overmedium heat. Add in the purple onion
slices, baby spinach, tarragon leaves, a pinchof salt, Stir gently and cook for about aminute.

•Pour in the white wine, Supree semi-dried
tomatoes and then incorporate the butter
until it's fully melted.

3. Plating the Dish:•Arrange the Gulliver spinach leaves on aplate as a base. Layer the sautéed
vegetables and Supree semi-dried tomato
mixture over the leaves.

•Gently place the seared fish filet on top.

•Drizzle the remaining sauce from the skillet
over the fish.

•To finish, grate some lime zest over theentire dish3

Bruschetta with Za'atar, Duqqa, andSemi-Dried Tomatoes
INGREDIENTS
Serves: 1INSTRUCTIONS
1. Preparing the Bread:•Heat a frying pan over medium heat. Drizzle
in a little olive oil.

•Place the halved baguette, cut-side down,
into the pan. Toast until golden and crispy.

•1 Baguette, sliced in half•

1 tablespoon Labneh cheese•

Fresh za’atar leaves•½ purple onion, thinly sliced into
half circles•

Duqqa seasoning, to taste•½ tablespoon chili, finely chopped•

20g Supree semi-dried tomatoes(8 pcs)•Olive oil, for frying and mixing

3. Assembling the Bruschetta:•Salt, to taste•

Spread a generous layer of Labna cheese
over the toasted side.

•Pile the tomato-za'atar mixture generously
over the Labna.

•For the final touch, lightly sprinkle theDuqqa seasoning on top.

2. Tomato-Za'atar Mix:
•In a mixing bowl, combine the Supree semidried tomatoes, purple onion slices, freshza'atar leaves, and chili. Drizzle olive oil andseason with salt. Mix gently until all
ingredients are well-coated.

4Green Salad
INGREDIENTS
Serves: 6
For the Salad:•

150g Supree semi-dried tomatoes(60 pcs)•

2 cucumbers•

50g Parmesan cheese shavings•

1 small bunch Fresh basil leaves••

2 heads Salanova lettuce, washedand torn
1 head Lalique lettuce, washedand torn

For the Dressing:•

1 tbs Balsamic vinegar•

1 tbs Olive oil•Fresh lemon juice•Salt, to taste•

Roasted cashews•Fresh Za’atar

INSTRUCTIONS
1. Preparation:
Begin by diagonally slicing the cucumbers togive them an elegant appearance.
2. Assembling the Salad:
In a large salad bowl, combine the Salanova andLalique lettuce, fresh basil leaves, slicedcucumbers, roasted cashews, and Supree semidried tomatoes.
3. Dressing:
In a separate bowl, whisk together balsamic
vinegar, olive oil, fresh lemon juice, and salt.
Adjust seasoning to taste.
4. Garnishing:
Using a vegetable peeler, delicately shave theParmesan cheese over the salad, ensuring aneven distribution. Sprinkle fresh Za'atar on top
for an added burst of flavor.

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Galette of Feta Cheese, Kale
andSemi-Dried TomatoesINGREDIENTS
Serves: 6•

400 gr shortcrust pastry•

150 gr feta cheese, crumbled•

8 kale leaves, washed and roughly
chopped•1 onion, finely chopped•

1 clove garlic, minced•

1 spoon chili pepper, finelychopped•

32 Supree semi-dried tomatoes(80g)•¼ cup white wine•

Pinch of oregano•Salt and freshly ground blackpepper, to taste•

INSTRUCTIONSPreheat your oven to 180°C (350°F).
1. Prepare Pastry:•

2. Prepare Filling:•

In a large skillet, heat olive oil over medium heat. Add garlic, chili
pepper, and onion. Add oregano, salt, pepper, and kale leaves.
Continue to cook, stirring occasionally until the kale begins to wilt.

•Pour in the white wine and let the mixture reduce until it thickens.

•Once done, remove from the heat and let it cool down for a bit.

3. Prepare Royal Sauce:••

2 large eggs•

250 ml whipped cream•

Pinch of nutmeg•

Salt and pepper, to taste

In a mixing bowl, whisk together the eggs, whipped cream, nutmeg,salt, and pepper until smooth.

4. Assemble Galette:•Spread the kale mixture evenly over the shortcrust pastry. Arrange
the Supree semi-dried tomatoes on top, followed by a scattering ofcrumbled feta cheese.

•Pour the royal sauce over the assembled ingredients. Fold the 4 cm
pastry rim over the edges of the filling. Brush the folded rim with abeaten egg to give it a golden color when baked.

•Place the baking dish in the preheated oven and bake for about 30
minutes or until the crust is golden and the filling is set.

Olive oil, for sautéing

For the Royal Sauce:

Roll out the shortcrust pastry on a lightly floured surface. Transfer to abaking dish, ensuring that there is a rim of approximately 4 cm
remaining around the edges.

5. Serve:•Once baked, remove from the oven and let it cool slightly.
Serve warm.

6

Za'atar Panna Cotta with
Hibiscus-Sage Syrup and Sweet
Semi-Dried Tomatoes
INGREDIENTSMakes: 12 medium-sized jars•675ml heavy cream•

360ml milk•

100gr Supree semi-dried
tomatoes (40 pcs)

•11g gelatin•

Handful of dried za'atar leaves•

8 hibiscus flowers•

3 fresh sage leaves•

150g sugar, divided•

1 cinnamon stick

INSTRUCTIONS
1. Preparing the Gelatin:•

In a small bowl, dissolve the gelatin in ¼ cup of cold
water. Let it sit for a few minutes until it softens.

2. Making the Panna Cotta:•

In a saucepan, combine the heavy cream, milk, and100g of sugar. Gently heat until the mixture is justabout to simmer. Add the dissolved gelatin to thepan, whisking thoroughly to ensure it is fully
incorporated.

•Stir in the dried za'atar leaves, ensuring they're welldistributed. Mix for about 3 minutes.

•Pour the mixture into individual jars, leaving somespace at the top for the toppings.

•Refrigerate the jars overnight.

3. Preparing the Hibiscus-Sage Syrup•

In a saucepan, combine 50g sugar, hibiscus flowers,
cinnamon stick, and sage leaves. Add just enoughwater to cover the ingredients.

•Cook over medium heat, allowing the mixture to
reduce until the syrup thickens.

4. Serving:•Once the panna cotta has set, arrange a few Supreesemi-dried tomatoes on top of each jar. Drizzle thehibiscus-sage syrup, on top of the panna cotta.

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THANK YOU!

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