SAMURAI EFFECT. TRANSFORM, CREATE, ENHANCE.

HAVE FUN EXPERIMENTING, CREATING, AND INVENTING!

Enhance your cooking with Samurai Effects! Giving your everyday recipes a special presentation is now really easy and fun: choose to exalt the appearance of every dish you make.

FRIED TORTELLONI SKEWERS WITH TOMATO SAUCE

Fried tortellini skewers are a tasty dish you can make in no time. To be enjoyed with their sauce, make sure you eat them when they’re piping hot!

FOOD STYLIST: ANTONELLA PAVANELLO

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BEEF TARTARE WITH CAPERS WRAPPED IN A MARINATED COURGETTE WITH MIXED GREENS

A fresh and yet filling second course, the beef tartare with mixed greens is the ideal dinner after a day swimming in the sea and soaking up the sun on the shore.

FOOD STYLIST: ANTONELLA PAVANELLO

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Land and sea black Venus rice

Venus rice with mussels, clams and prawn tails, a light but tasty dish for a first course or an aperitif which lets you stay in shape without giving up on taste.

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APPLE AND RASPBERRY SMOOTHIE WITH ROSE WATER

A light yet moreish dessert? Here’s how to make a super easy apple and raspberry smoothie with a gentle hint of rose water.

FOOD STYLIST: ANTONELLA PAVANELLO

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Tasty paccheri with pistachio pesto

A first course that looks appealing and tastes great.

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CRISPY EGG WITH BACON AND CHEDDAR

Egg in crispy crust with bacon on a bed of salad, a perfect dish to impress everyone at a Sunday brunch. A fast, simple and impressive recipe, with the Samurai touch.

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Meat tunnel

A delicious second course, ideal for a Sunday lunch shared with the family. The real trick is presenting the potatoes in an original pear shape to make the dish spectacular and interesting.

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Tasty aubergine pancakes with nduja and pistachio pesto

A delicious and simple, slightly spicy recipe made with aubergines and nduja that warms the heart. Ideal for those who love strong flavours, to be served as an appetizer which can even replace the first course, or as finger food during an aperitif with friends.

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Southern Sea: prawns with citrus fruit surprise

A light dish with simple and engaging flavours: prawns in a gondola on a citrus-fruit panna cotta and crumble base. A mix of surprising flavours and textures, ideal to amaze your friends during an aperitif or as an appetizer.

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Puff pastry roses with apples and cinnamon icing

Crunchy and with a Christmas flavour, puff pastry roses with apples and cinnamon are the perfect dessert for every occasion: breakfast, snack, tea party.. A dessert that is easy to prepare and to eat while standing. Watch out for crumbs!

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Octopus skewer

Octopus and potato skewers in Samurai style, a simple and creative dish to share with friends during an aperitif or to enjoy for a light dinner.

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SOLE SALTIMBOCCA WITH SAGE PESTO AND SPINACH WITH RAISINS AND PINE KERNELS

A great culinary classic, easy to make and guaranteed to be full of flavour. Saltimbocca alla romana are a delicious traditional Roman recipe, whose ingredients have again been slightly reinterpreted.

 

FOOD STYLIST: ANTONELLA PAVANELLO

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TRIPLE CREAM PUFFS WITH CHOCOLATE AND CHANTILLY CREAM

Easy recipe for a reinvented profiterole, with cream puffs filled with chantilly cream and chocolate cream. Ideal as finger food to sweeten an aperitif or a Tea Party with friends.

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Tropical cake

A fresh dessert with tropical flavours, perfect for sweetening summer evenings outdoors. Serve with a handful of fruit to enjoy a healthy and fresh dessert.

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Fish pastilla

Amaze your friends with an ethnic recipe! Fish pastilla is a dish of Moroccan origin served as an appetizer, which is also ideal as very tasty finger food to be served with good wine.

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PINEAPPLE LOLLIES WITH COCONUT AND CHOCOLATE

Pineapple and Coconut Lollies are perfect for hot days and a light option for the sweet tooth of children and adults alike!

An irresistible exotic flavour that you can make even more divine by coating them with dark chocolate.

 

FOOD STYLIST: ANTONELLA PAVANELLO

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SCALLOPS WITH ASPARAGUS AND BACON

Scallops are a perfect starter for any occasion: with a delicate taste, flavoured with bacon and asparagus embellishing this fine seafood, this is a delicious and easy recipe guaranteed to impress.

FOOD STYLIST: ANTONELLA PAVANELLO

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TRICOLOUR CAULIFLOWER SKEWERS WITH SAFFRON BUTTER AND HAZELNUT SLIVERS

Saffron cauliflower au gratin is an appetizing side dish. Very easy to make in little time, it goes down a treat.

Saffron adds a marvellous colour and flavour to this side dish, which is made even more delectable by hazelnuts and will be a hit with everyone.

FOOD STYLIST: ANTONELLA PAVANELLO

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Deconstructed cheesecake with mixed berries

The cold cheesecake recipe is one of the easiest ever to quickly make the most beloved biscuit and cheese dessert.

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Squid stuffed with ricotta cheese on a bed of spinach and peas

How to serve stuffed squid, a quick and easy recipe for a light, nutritious dish, with flavoured ricotta to be served on a bed of spinach and peas. Ideal as a main course for a romantic dinner, or as elaborate finger food when served in small pieces.

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Salted cod on beetroot

How to present the salted cod in a fun and original way with Samurai and a pinch of creativity. Ideal as an appetizer or during an aperitif with friends.

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WHITE AND PURPLE CLOUD

A light yet moreish dessert? Here’s how to make a super easy blueberry and yogurt smoothie with a gentle hint of vanilla.

FOOD STYLIST: ANTONELLA PAVANELLO

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Lamb with aromatic herbs on a velvety sauce

Lamb chops are an elegant, refined main course. We propose it with a sauce made with Jerusalem artichokes that enhances the flavour. Some edible flowers can enhance the uniqueness of this dish – ideal for a romantic dinner main course, or as finger food thanks to the use of Samurai Gourmet Skewers with handles.

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FRUIT SKEWERS WITH MINT, ORANGE AND PISTACHIO PESTO

Fruit skewers are a fresh and original recipe, a new idea to serve fruit in summer or other times of the year using seasonal fruit.

FOOD STYLIST: ANTONELLA PAVANELLO

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