The wood in all its goodness: among the Pagnan brand products not only mushrooms, but also the Mixed Berries under the Fior di Bosco brand, the best of the flavors and colors of the alpine sub-forest. In all their natural goodness, that’s it blackberries, red currants and blueberries harvested at the right degree of ripeness, selected by expert staff and frozen within hours of harvesting: this is why our wild berries maintain not only their nutritional properties, but also the intense flavor that characterizes them. .

In a handy 300-gram format, our ready-to-use is immediately ready to use Mixedwild berries Fior di Bosco Pagnan is an indispensable product for the preparation of cheerful sweets, biscuits and even icings with a slightly sour aftertaste, but with character: here are two easy recipes with frozen berries.

There are a couple ofsteps to take when cooking frozen berries. Our berries are a natural product, therefore before use, we recommend rinsing them briefly under cold water to remove any residues present. The product is to be consumed after cooking: with the food boiling for two minutes; in preparations subjected to equivalent heat treatment. Once defrosted, the product cannot be refrozen, it must be kept in the fridge and consumed within 24 hours.

Berries muffins

A sweet treat for breakfast or an afternoon snack, berry muffins are an easy and quick recipe to make, also recommended for those who are beginners in cooking.

Ingredients – for 6 muffins:
– a 300 g pack of Fior di Bosco – Pagnan berries
– 250 grams of flour 00
– 150 ml of milk
– 60 grams of sugar
– 120 gr of butter or seed oil
– 1 sachet of yeast
– 2 eggs
– Salt to taste

In a bowl. Pour the milk, previously warmed in a saucepan, into a bowl, add the butter, sugar and eggs and mix to make everything homogeneous; add the flour a little at a time, the baking powder and a pinch of salt, stirring with a whisk in order to dissolve any lumps of flour. Combine the berries, previously rinsed, to the mixture, taking care to incorporate them delicately.

In a mold. Pour the dough into the appropriate containers of the oven mold for muffins, lightly greased and floured; alternatively, in paper or silicone cups.

In the oven. For 20-30 minutes at 180 °, in a non-ventilated oven.

Pancakes with berry sauce

Not just brioche and cappuccino, here is a recipe for an unusual … American breakfast: pancakes garnished with a berry sauce. A sort of sweet crepes, just a little thicker, quick and easy to make, very greedy to eat. Here’s how to make pancakes with berry sauce.

For the berry sauce:

– a 300 g pack of Fior di Bosco – Pagnan berries
– 60 grams of sugar
– two tablespoons of lemon juice
– two tablespoons of water

In a saucepan. Pour in the frozen berries, add the sugar, lemon juice and a couple of tablespoons of water. Bring everything to a boil for two to three minutes, stirring to keep it from sticking and to dissolve the sugar well. Blend the sauce briefly if you want a mixture with a more homogeneous and liquid consistency.

Per i pancake:

For the pancakes:
150 grams of flour 00
– 170 ml of milk
30 grams of sugar
– 30 gr of butter
– 1 egg
– 1 teaspoon of baking powder
Salt to taste

In a bowl. Break the egg and separate the album from the yolk; whip the egg white until stiff; soften the butter in a saucepan. In a large bowl, beat the egg yolk with the milk and, gradually, add the flour, yeast, sugar, melted butter and a pinch of salt; mix well to obtain a homogeneous mixture without lumps. Add the egg yolk whipped into the dough, taking care to mix from top to bottom. Leave the mixture to rest in the refrigerator for half an hour, covered with a film.

In the pan. Pour a ladle of pancake batter into a non-stick pan with a diameter of 12 cm, previously greased and heated. As soon as small bubbles form, carefully turn the pancake to cook on both sides.

On the table. Serve the pancakes still hot garnished with the still warm berry sauce.