capers

How to make different, the usual vegetables…With a little bit of creativity we can make a tasty, colored cream to replace a classic “pinzimonio”. With few ingredients a simply and fast recipe with the scent of mint leaves and lemon, flavoured with salted capers from La Nicchia di Pantelleria.

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In this period of the year we can find puntarelle at the market…they are beautiful; in the traditional recipe they are served with an anchovy sauce. Today we are going to season them with a nice vegan sause and we will serve them with orange and fennel to create a new version. 😉

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Panzanella is a typical dish of Central Italy. It’s a simple recipe with summer ingredients. There are several versions, depending on the region of origin. I encourage you to try this variant in glass, that is very elegant to serve as appetizer. I hope you like it: I preferred not to dank bread, but leave it crispy … Anyway, you can choose to add it at the end, to create a contrast note between the different consistencies, or mix it together with the vegetables, to soften with their seasoning. Be inspired, and create your favorite version. 🙂

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I’m always looking for 0 Km products, and a few weeks ago I met a women who has a farm just 15 minutes from my house … also be reached by bicycle on a bike path in the wonderful nature of the first hills near Modena, Torre Maina. Here, under the ancient tower, I discovered the Organic and Natural Farm of Stefania Severi https://www.facebook.com/Azienda-Agricola-Biologica-Naturale-899417386797154/ . After a walking around the farm, accompanied by the scent of flowering plants and freshly cut grass and listening to Stefania’s story, I bought some different ancient grain’s wholemeal, chickpeas and spelt. With this spring recipe I’d like to present you the wonderful organic Dicocco spelt, in a very elegant form.
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