Recipes
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Potato gnocchi with broccoli, anchovies in oil and breadcrumbs
In a large non-stick pan, heat 10g of oil and 50 g of breadcrumbs...Read more -
Potato purée and spinach croquettes
Measure out 300g of the potato purée, straight from the freezer..Read more -
Oven-baked mini omelettes with semi-dried basil and parsley
Preheat the oven to 160°C...Read more -
Polenta and taleggio Plin
Prepare the fresh pasta using the 00 flour...Read more -
Fresh polenta with turnip greens, delicate sweet pepper and pecorino sauce
Cook the turnip greens for 10-15 minutes...Read more -
Baldo rice croquettes with tomato sauce with peas
Add 400g of oat-based drink, 200g of water and 4g of coarse salt to a pan and bring to the boil.Read more -
Baldo rice croquettes with tomato sauce with peas
Using a blender, combine the whole eggs with 120g of light cane sugar for 2 minutes at a medium speed.Read more -
Chickpea and sorghum flour fritters with fresh herbs
Prepare the mixture the day beforeRead more -
Monkfish stew with carrot and lentil pesto
Dice the monkfish flesh. Season the fish with a dash of oil and a pinch of salt.Read more -
Borlotti bean soup with vegetables and smooth yellow tomato purée
The night before, leave 200g of dried borlotti beans to soak.Read more -
Cappelli durum wheat fusilloni with yellow tomato purée, prawns and basil
Remove the shell and intestinal thread from the prawns, then dice the flesh into cubes.Read more -
Chickpea hummus and beetroot and cauliflower pesto
With the help of a mixer, blend the chickpeas (drained of their liquid) together with the peeled garlic, cashew butter, lemon juice, extra virgin olive oil, and beetroot and cauliflower...Read more -
Oven-baked vegetable fritters with chickpea and sorghum flour
Preheat the oven to 190° in ventilated mode...Read more
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