Recipes
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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 -
Oven-baked vegetable fritters with chickpea and sorghum flour
Preheat the oven to 190° in ventilated mode...Read more -
Pizza with yellow tomato puree, delicate sweet pepper and provolone
Mix 700g of 0 flour with 1 teaspoon of malt powder and 4g of fresh brewer’s yeast. Gradually pour 500g of water at room temperature...Read more -
Rice, chestnut and mushroom soup
Peel and finely chop the carrots and shallots.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 -
Wholegrain crumble with apple and plum purée
Wash and cut the plums in half, remove stone. Peel the apples, remove the core, cut into four pieces and then into slices, place in a bowl and add the...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 -
Carrot cream with Royal Quinoa, kale and lentils
Soak the lentils in water for 2 hours. Peel the shallots, thinly slice and brown them in a saucepan with a little oil, the peeled, crushed ginger and turmeric..Read more -
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 -
Pumpkin and onion chutney with ginger and dried apricots
Dice the pumpkin, peel and thinly slice the onion.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 -
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
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