Recipes
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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 -
Legume falafel
Thoroughly drain the chickpeas and peas and blend in a mixer. Add the garlic, mint leaves, spices, lemon rind, yeast, flour and a pinch of salt.Read more -
Baldo rice with fried artichokes and artichoke pesto
Clean the artichoke hearts by removing any tough leaves and the fuzzy centre. Finely slice the artichokes, coat in flour and fry in abundant...Read more -
Rosa Marchetti rice with mushroom pâté, savoy cabbage and tofu.
Peel and finely slice the shallots. Brown them in a saucepan with 4 spoons of oil and 10 ml water. Add the rice and toast for a minute. Add ...Read more -
Spelt tubetti pasta with tomato sauce all'arrabbiata, clams and cannelloni beans
Wash the clams under running water and leave them in salted water for a few hours (2 spoons of salt per litre of water), to purge them of sa...Read more -
Wholemeal soft wheat flour gnocchi and tomato sauce with porcini mushrooms.
Bring the water to the boil with the salt and oil. Pour all the flour into a container then stir with a spoon to obtain a firm mixture. Plac...Read more -
Royal Quinoa with stewed sweet potatoes
Peel the sweet potatoes, cut them into half-centimetre thick slices, then into strips and dice up into evenly sized cubes. Boil the potatoes...Read more -
Spelt tubetti pasta with lentil balls and tomato and legume sauce
Finely slice the shallot and brown in a pan with 2 spoons of oil, the bay leaf and the peeled, crushed garlic. Add a drop of water if necess...Read more -
Baked fennel balls with tomato and pesto
Wash and slice the fennel. Season with oil and salt, place onto a baking tray and bake at 180° for approximately 30 minutes. Once cooked and...Read more -
Basmati rice with scrambled eggs and vegetables
Rinse the Basmati rice and cook in abundant salted water, follow instructions on the package. Thinly slice the spring onions, including the...Read more -
Mini goat's milk ricotta with mint and green tea pesto
Season the mini ricottas with extra virgin olive oil, rock salt and ground pepper then bake at 170° in a fan oven for approximately 20 minut...Read more -
Basmati rice and vegetable pudding
Pre-heat fan oven to 180°. Use a blender to blend the oat flakes to obtain a fine flour. Place in a bowl. Rinse the Basmati rice, place in a...Read more
