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Buckwheat Crackers with Chickpea and Rosemay Purée

Ingredients  1 jar of Chickpea and Rosemary Purée 200 gr Organic Wholemeal Flour 100 gr Wholemeal Buckwheat Flour 1 teaspoon Herb Flavoured Salt  50 ml White Wine 35 ml Soybean oil 1 g Caraway Seeds 100 ml Water (lukewarm)   Method Pour the wholemeal flour and buckwheat flour into a bowl. Add the herb flavoured salt, the caraway seeds previously toasted in a non-stick pan and then the oil, white wine and lukewarm water. Begin working the dough with a spoon directly in the bowl, gently mixing until the dough ... detail

Oven-Baked Breaded Cod Fillets with Olive Bruschetta Paste

Ingredients for 4 people 800 gr of cod fillets 1-2 tablespoons of Olive Bruschetta Paste 2 tablespoons of extra virgin olive oil Juice of 1 lemon ginger Salt and pepper to taste 4 tablespoons of bread crumbs 2 tablespoons of grated Parmigiano 1 tablespoon of cornflour Method Put the cod fillets (once defrosted if not fresh) into a bowl to marinate for about 1 hour with salt, pepper, lemon juice, oil and a little fresh grated ginger. On a plate, mix the breadcrumbs with the cornflour and Parmigiano. Place the fillets in the ... detail

Crostini with Yellow Pumpkin Spread, Gorgonzola, Anchovies and Black Olives

Ingredients 8 slices of bread 1 jar of Yellow Pumpkin Spread 150 gr of Gorgonzola 1 jar of anchovies in oil 1 jar of stoned black olives  Method Cut the bread into slices and lightly toast in the oven. Spread the Pumpkin Spread onto the still-warm bread. On half of the slices add the Gorgonzola On the remaining slices place the well-drained anchovies. Garnish with thin slices of stoned black olives. Serve the crostini while still warm.   detail

Frittata with Egg, Cheese and Asparagus Spread

Ingredients for 2 people 4 eggs 2 tablespoons of Asparagus Spread 25 gr of grana 1/2 an onion Salt, pepper and extra virgin olive oil to taste 6 Asparagus Method Chop the onion then sweat in a pan with a drizzle of oil. To the pan add 2 tablespoons of Asparagus Spread and allow the flavours to develop for a few minutes. In a bowl beat the egg with the cheese, salt and pepper. Add to the bowl the Asparagus Spread and mix. Pour the mixture into a frying pan with a drizzle of oil, then cook the frittata for a couple of minutes. ... detail