Recipes
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Risotto with pea purée and basil pesto
Prepare the broth by bringing 700 ml water to the boil and adding the peeled shallot with a spoon of vegetable stock granules. Heat 2 spoon...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 -
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 -
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 -
Cappelli durum wheat rigatoni with courgette flower cream
Finely chop the shallot and brown in a pan with a little oil and a drop of water until tender and transparent. In the meantime, clean the fl...Read more -
Cappelli durum wheat spaghettoni with parsley and tomato sauce
Bring abundant salted water to the boil, blanch the parsley leaves for about 5 minutes, until tender. Drain and immediately cool in ice cold...Read more -
Pearl barley burger with French beans and carrots
Soak the barley in cold water for 30 minutes. Bring the salted water to the boil and cook the barley, follow cooking instructions on packagi...Read more -
Warm nerone rice salad with creamy avocado
Boil the nerone rice in salted boiling water for as long as it says on the packet. When cooked, drain, spread out evenly on a tray and dress...Read more -
Spelt maltagliati pasta with chestnuts, mushrooms and percorino
Prepare 100ml of vegetable stock. Mix the flour together with the oil, a pinch of salt and as much water as necessary to obtain a smooth, ho...Read more -
Mushroom, savoy cabbage and red pesto strudel
In a bowl add the flour with 20g oil, 2g salt, an egg, a pinch of pepper and 70ml of lukewarm water. Stir the mixture to obtain a smooth, so...Read more -
Warm Gragnano spaghetti with tomatoes
Drain the peeled tomatoes and blend to obtain a smooth cream. Strain through a colander, whisk using a hand blender, together with a pinch o...Read more -
Omelette with eggs, ricotta and tomato carpaccio
Peel and dice the potatoes, sauté them in a pan with a drizzle of oil and a few drops of water, until tender. In the meantime cut the peppe...Read more
