Ingredients for 12 cupcakes For the fillo dough: 200 g of flour 2 eggs a little salt For the stuffing: 1 litre of béchamel (prepared with milk, flour and oil) 6 spoonful of grated Parmesan cheese 500 g of spinach 400 g of champignon mushroom 4 artichokes parsley 1 clove of garlic
Thanks to I Feel Food, the project on sustainable eating, and the knowhow of Zero Impact®, LifeGate developed a sustainability indicator that classifies each recipe depending on its environmental impact. Sustainability level can be easily identified thanks to the presence of small planet-shaped symbols (from 0 to 5): the more planets the recipe receives
Ingredients 1 sheet of round-shaped fillo dough 150 g of lentils 1 carrot 1 leek 1 onion 120 ml of crème fraîche 2 spoonful of rice milk 1 teaspoonful of powdered turmeric extra virgin olive oil salt pepper Preparation Soak the dry lentils overnight. Drain the following the day. Cook the lentils in
Ingredients 4 artichokes 1 Tropea red onion 100 g of pitted Taggiasche olives 3 spoonful of Aeolian salted capers 1 bunch of parsley 2 fillets of anchovy in oil the juice of half a lemon minced dry chili pepper extra virgin olive oil whole herb sea salt Preparation Soak the capers in lukewarm
Sedano rapa e salvia Ingredienti 2 teste di sedano rapa 1 tazza scarsa di latte parzialmente scremato una manciata di foglie di salvia fresca olio extra vergine di oliva sale marino integrale pepe nero da macinare Foto © www.brit.co Preparazione Portate una pentola di acqua a bollire a fuoco medio-alto. Sbucciare e tagliare
Ingredients for 6 servings 80 g of lentils 80 g of chickpeas 80 g of cannellini beans 2 spoonful of 00 flour 4 ripe red tomatoes or a tin of tomatoes 1 big white onion 1 lemon juiced Minced celery leaves 1 small bunch of minced parsley 1 teaspoonful of powdered turmeric A pinch of
Ingredients for 4 people 400 g of carnaroli rice fresh rosemary and rosemary flowers 1 onion 1 fresh creamy cheese vegetable broth 1 glass of white wine Extra virgin olive oil grated Parmesan cheese whole marine salt Preparation Wash the rosemary, eliminate the trunk (keep only one small branch to garnish the plate),
Ingredients for 9 muffins 150 gr of 00 flour 100 g of fresh cheese 200 gr of mixed vegetables (carrots, pumpkin, beet tops, broccoli, potatoes) 30 g of grated Parmesan cheese Half a bag of baking powder 120 ml of milk 1 egg Extra virgin olive oil A little bit of butter (to grease the
To prepare a main-course salad you should follow a few simple rules. Sometimes people don’t abide strictly by the recommended amount of ingredients and they double or, on the contrary, half one of them. These wrong proportions change substantially the benefits of our main-course salad: e.g. it can be too high in calories or poor
In Japan, with the tempura batter is used mainly to prepare seasonal vegetables, shrimps and squids, on rare occasion meat. Tempura is a particularly light kind of frying technique, with which luscious and crunchy food is prepared. And it is easy to prepare, if you know the basic rules to make it. The batter
