Chicken Zucchini Noodles with Pesto

Ingredients 4 medium zucchini450 g chicken cut into cubes1 tsp extra virgin olive oil70 g Pesto sauceGround black pepper, to tasteSalt, to tasteFew basil leaves Preparation Using a spiralizer make zucchini noodles. Set aside. Preheat a non stick skillet on medium heat and swirl oil. Add chicken, sprinkle with salt and pepper and cook until […]

Green Chickpea Pancake with Vegan Pesto

Ingredients 100 g chickpea flour300 ml water1 pinch salt2 handfuls fresh parsley and basilOlive oil, for frying Filling2 avocado2 spoons vegan pestolettuce, baby spinach o rocket salad2 tomatoes, sliced Preparation Mix chickpea flour, water, salt and herbs in a blender. Leave to rest forabout 1 hour (or up to48 hours in a sealed jar in […]

Pasta with pesto calabrese

Ingredients 4 spoons “Pesto Calabrese”2 spoons Taggiasca olives1 teaspoon capers under salt320 g dried pasta2 spoons extravirgin olive oilSaltFresh origan o marjoram to top Preparation In a pot, boil water and season with salt.Add in the dried pasta and cook until done.In the meantime, to make your sauce, in a large skillet over medium high […]

Hamburger of aubergines

Ingredients 4 burger buns4 long aubergines2 small eggsStale bread2 spring onions1/2 teaspoon of cumin seedsExtra virgin olive oil, salt and pepperChili pepperBasil4 slices of Raschera2 green variety of tomatoes “green zebra”A few leaves of salad50 g of Ketchup with cherry tomato Preparation Wash the onions and the aubergines and cut them into rounds. Brown them […]