Recipes
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Oven-baked vegetable fritters with chickpea and sorghum flour
Preheat the oven to 190° in ventilated mode...Read more -
Baked spicy carrots
Wash the carrots and leave 3 cm of carrot tops on. Without peeling them, cut each one lengthwise into four pieces.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 -
Spelt spaghetti with fava bean, pecorino cheese and rocket cream pesto
Peel and thinly slice the shallots. Coarsely blend the fava beans in a food processor. Pour 4 spoons of oil in a non-stick pan, add the shal...Read more -
Pea burger and creamy egg
Finely slice the fresh onions, including the green tops and sauté in a pan with a drizzle of oil and a little water. Thoroughly drain and dr...Read more -
Green tea and fruit compote with Gin
Peel and finely slice the pears and apples. Cut the mandarins into slices and the dates in half. Place all the fruit, including the plums a...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 -
Wholegrain spelt fusilli pasta with tomato sauce with Porcini mushrooms and jerusalem artichokes
Peel and cut the jerusalem artichokes into small pieces. Finely chop the shallots, dice the celery and sauté on a medium flame in a non-stic...Read more -
Tiramisù with raspberry mousse and lemon biscuits
Bring 125ml water to the boil with the sugar, blend the raspberries, strain the pulp through a colander to remove the seeds and then pour in...Read more -
Millet blancmange with bitter cocoa and hazelnuts
Place the millet, hazelnut flour, plant-based rice drink, water, agar agar and vanilla in a pan. Bring to the boil and leave to cook on a lo...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 -
Beetroot crêpes with ricotta and avocado cream
Use a hand blender to blend the beetroots to obtain a purée; pour into a large bowl. Add the flour and the whole eggs, dilute with the plant...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
