Trofie with pesto genovese
Ingredients (for 4 people) Basil leaves 160 gGarlic 1 or 2 clovesGrated Parmesan cheese 60 gPecorino 70 gExtra virgin olive oil 150 gPine nuts 70 gSalt to taste. Preparation Clean the crushed garlic, grated cheese, the remaining oil and blend again. Season with salt and set aside. Peel the potatoes and cut them into slices […]
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 […]
