Buckwheat Crackers with Chickpea and Rosemay Purée
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)
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 starts to detach from the walls.
Transfer everything onto a work surface and continue to work the dough by hand until you obtain a firm and elastic mixture.
Form a smooth block shape, wrap in cling film and leave to rest for 20 minutes.
Remove the dough from the cling film and cut it into two halves. Roll out the first part of the dough with a rolling pin to a thickness of 3-4 mm.
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
Salt and pepper to taste
4 tablespoons of bread crumbs
2 tablespoons of grated Parmigiano
1 tablespoon of cornflour
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 breadcrumb coating.
To the fillets add 1-2 tablespoons of Olive Bruschetta Paste
Place the fillets on a baking sheet covered with parchment paper.
Cook in the oven at 180° for about 20/25 minutes.
Serve the fillets while very hot.
Crostini with Yellow Pumpkin Spread, Gorgonzola, Anchovies and Black Olives
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
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.
Frittata with Egg, Cheese and Asparagus Spread
Ingredients for 2 people
2 tablespoons of Asparagus Spread
25 gr of grana
1/2 an onion
Salt, pepper and extra virgin olive oil to taste
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.
Turn the frittata over and cook briefly.
Serve the frittata with Asparagus Spread, decorating it with some of the asparagus tips just blanched in the pan.