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 ...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
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 ...detail
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.