Evo Recipes — grocery

Your special pasta for your kids - Easy, healthy, tasty and coloured! WHAT YOU NEED: 1 STELLINE PASTA GAROFALO 1 ORTOLANA SAUCE LE MORE 2 TEA SPOONS OF LIGHT EXTRA VIRGIN OLIVE OIL (FARESSE BY CICCOLELLA) 1 SPOON OF PARMIGIANO HOW TO: - Bring a large pot of salted water to a boil. - Add pasta, and cook until al dente. - Drain pasta, and toss it in a serving bowl with the ortolana sauce. - Drizzle with 2 tea spoons of light extra virgin olive oil. - Serve with cheese.

Ingredient Q.s Traspaldum extra virgin olive oil by Gentile di Mafalda 220 gr of Carnaroli rice 1 onion 600 gr white asparagus 1 of vegetable stock Q.s salt Q.s pepper 60 gr of Parmigiano Reggiano Method Snap the woody ends off the white asparagus stalks and tip them into a saucepan with the stock. Put on a low heat to very gently simmer. Meanwhile, cut off the tips of the white asparagus, add to the stock for exactly 1 min. Scoop out with a slotted spoon and set aside. Finely slice the rest of the stalks into rounds Heat the extra...

Ingredients  Spaghetti by Pastificio Martelli  Eggs yolk  Pecorino cheese  Guanciale Salt and pepper  Moraiolo extra virgin olive oil by Pruneti Method Cut the guanciale into strips. Mix the egg yolks with the pecorino and parmigiano and add 40-50 g water. Mix with a whisk so that the yolks become creamy. Season with salt and pepper. Put a pot of water on the stove and bring it to the boil. In the meantime, cook the guanciale in a small pan without oil, over low heat: brown it until it becomes crispy (about 7-8 minutes). Check pasta cooking time: it must be...

Ingredients Cavolo romanesco pomegranate molasse Salt Black pepper Chia seeds Coratina Monocultivar extra virgin olive oil by Ciccolella Method Cut the Cavolo Romanesco in chunky slice Season with salt, black pepper and chia seeds Add the pomegranate molasse Add the Coratina Monocultivar extra virgin olive oil. Bake at 180 degrees for 20 minutes until golden brown Serve it FIND ALL THE INGREDIENTS FOR THIS RECIPE AT EGRO', next to Borough Kitchen, Islington Square, 116 Upper St, London N1 1AB, United Kingdom.

Ingredient Orecchiette pasta by Cardone  Cime di rapa by I contadini Salt Red pepper flakes Garlic Coratina Monocultivar extra virgin olive oil by Ciccolella Method Begin by cooking the orecchiette pasta. Meanwhile, heat 1 tablespoon of Coratina Monocultivar extra virgin olive oil in a large sauté pan Add the garlic and cook a minute Add the remaining 4 tablespoons of Coratina Monocultivar extra virgin olive oil, cime di rapa, salt and red pepper flakes. Cooking, stirring frequently, until the cime di rapa are tender crisp, 3-4 minutes Add the cime di rapa mixture to the drained orecchiette pasta and toss...