The traditional Roman recipe of Catalogna chicory sprouts with in oil anchovies.
Spaghetti with pistachio sauce
Ingredients for 4 people 400 g of spaghetti 8 fillets of anchovies in olive oil 4 spoonful of breadcrumbs 2 handful of pistachios (minced) parsley 1 clove of garlic chilli pepper extra virgin olive oil salt Preparation Boil the water in a large pot. In the meanwhile, cook the oil, garlic, pepper, anchovies,
Ingredients for 4 people
400 g of spaghetti
8 fillets of anchovies in olive oil
4 spoonful of breadcrumbs
2 handful of pistachios (minced)
parsley
1 clove of garlic
chilli pepper
extra virgin olive oil
salt
Preparation
Boil the water in a large pot. In the meanwhile, cook the oil, garlic, pepper, anchovies, and the grinded parsley. In another pan, brown the breadcrumbs with oil. Mince the pistachios and toast them. Cook the spaghetti (al dente), drain them and toss them with the condiment of anchovies and the minced pistachios. Serve the spaghetti adding the breadcrumbs on top.
Siamo anche su WhatsApp. Segui il canale ufficiale LifeGate per restare aggiornata, aggiornato sulle ultime notizie e sulle nostre attività.
Quest'opera è distribuita con Licenza Creative Commons Attribuzione - Non commerciale - Non opere derivate 4.0 Internazionale.
A table full of fresh and colourful well-cooked foods helps protect the body from the damage of free radicals. Let’s discover how.
Ingredients for 4 people 4 leeks 100 g of chickpea flour extra virgin olive oil seed oil to fry water salt Preparation Clean the leeks, cut them into thin strips and put them in a pan. Simmer with oil and little salt until tender. Combine the chickpea flour with a
The red rice with Brussel sprouts can be served warm or cold as a fancy rice salad.
The cream of Jerusalem artichoke soup with sage has a naturally creamy texture and is perfect for winter evenings during Christmas feasts.
A recipe that includes a healthy, tasty and sustainable ingredient: hemp.
The beetroot hummus is a luscious and colourful variant of the quintessential chickpea-based antipasto.
Ingredients to prepare the bibimbap for 2 people 150 g of rice 2 carrots 1 aubergine 100 g of spinach 5 spoonful sesame oil, to be used separately 1 clove of garlic 2 spoonful soy sauce, to be used separately 15 g of dried shiitake mushrooms 1/2 spoonful brown sugar 1/2 teaspoonful toasted sesame
Ingredients for 6 servings 300 g of diced stale bread 1.5 kg of ripe round tomatoes 6 spoonful of extra virgin olive oil 2 or 3 cloves of garlic 1/2 kg of cucmbers 1 onion 3 green peppers 1 litre of fresh water salt red wine vinegar For garnishing: 2 diced ripe tomatoes