Recipes
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Fresh polenta with turnip greens, delicate sweet pepper and pecorino sauce
Cook the turnip greens for 10-15 minutes...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 -
Pumpkin and spice tart
Use a food processor to prepare the dough: blend the flour, sugar and salt together at maximum speed.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 -
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 -
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 spaghetti with mixed vegetable sauce, white asparagus and prawns
Wash the asparagus, remove the toughest part of the bottoms, cut the stalk into slices and chop the tips in half. Bring abundant salted wate...Read more
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