Evo Recipes — vegetables

Your special pasta - Easy, tasty, coloured and full of vitamins WHAT YOU NEED:  1 GAROFALO OR OTHER VEGGIE COLOURED PASTA 1 AUBERGINE IN OLIVE OIL 1 COURGETTES OR RED CHICORY IN OLIVE OIL SOME CAPERS YOU CAN ADD: FRESH CHEESE AS STRACCHINO, ROBIOLA AND SOME ANCHOVIES 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 aubergine, courgettes or red chicory in olive oil and some capers.  

Ingredients 2 cup chickpea / kabuli chana 1 onion (finely chopped) Fistful coriander leaves 4 cloves garlic 1 tsp coriander powder 1 tsp cumin powder salt to taste 1 tsp chilli powder 1 tsp pepper (crushed) 2 tbsp lemon juice 4 tbsp maida / plain flour / refined flour / all purpose flour 2 tbsp of Zurlo by Ciccolella extra virgin olive oil 0.5 tsp baking soda oil for deep frying Method Firstly soak 1 cup of chickpea with enough water for overnight.   Next day, drain off the water and transfer to a bowl or food processor.   Also...

Ingredients 4 courgettes (approx. 700 g) 180 g of canned tuna in oil 50 g Taggiasca olives capers to taste breadcrumbs 65 g of breadcrumbs oil q.b. moraiolo extra virgin olive oil by Pruneti salt to taste Method First wash and remove the ends of the courgettes; then boil them in plenty of salted water: cook them for about 8-10 minutes so that they remain firm enough but soft inside.Drain them, then use a sharp knife to cut them in half lengthways. With a spoon or a small spoon, remove the pulp: put it in a container to cool and...

Ingredients 3 medium aubergine 1 garlic clove, sliced 600ml of passata 10 basil leaves 180g of mozzarella cheese, sliced 60g of Parmesan, finely grated vegetable oil, to fry the aubergine 2 tbsp of frantoio extra virgin olive oil by Pruneti Salt, to taste Method Slice the aubergine lengthways into 1.5cm thick slices and soak them in salty water for 30 minutes. Pat dry then fry the aubergine slices in vegetable oil until golden. Place them in a colander to drain any excess oil  In the meantime, prepare the tomato sauce. Sauté the garlic with the Frantoio extra virgin olive oil by Pruneti for...

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...