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anchovies, apricot, chef, EVO, gentile di mafalda, hazelnut, zucchini -

Ingredients1 kg of zucchini1kg of anchovies 200 gr dehydrated and soft apricotsChives10 grams of sweet paprika50 gr mixed sprouts6 streams of pumpkin1 lime250 gr of vegan fetaGentile di Mafalda extra virgin olive oilFine pink salt10 gr sunflower seeds100 gr hazelnuts Recipe After having gutted the anchovies, bread them in the hazelnuts that you have previously finely chopped. Line a baking tray with lightly oiled parchment paper, lay the anchovies sprinkled with extra virgin olive oil, sprinkle with paprika and bake at 230 ° for about 8/10 minutes. Let it cool down. Cut half the portion of anchovies into small pieces....

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Abbraccio, broccoli, chef, EVO, recipe, zucchini -

Salted plumcake with zucchini, zucchini flowers, Romanesco Broccoli IngredientsFlour 00 200gEggs 3Milk 100 mlExtra Virgin Olive oil "Abbraccio" 60 mlYeastParmesan cheese 100gSquash blossomsMature cheese (caciotta)Zucchini 100gRomanesco broccoli 100gZucchini flowers 4SaltPepperRecipe1. In a bowl, mix the eggs, evo oil, grated parmesan cheese and milk together with energy.2. Add the flour and finally the yeast.3. Clean the vegetables and steam them for about 10 minutes, then cut them into different types of pieces.4. Add the vegetables, diced cheese, salt and pepper to the mixture.5. Cook in the oven for 40 minutes at 170 degrees. Enjoy! Chef MAria Rita Berruti 

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