Serves 4
•150 g (1 cup or 5.3 oz) of chickpea flour
• 500 ml (2 cups or 17 fl oz) of water
• 3 tablespoons of EVO – Extra Virgin Olive oil
• Whole sea salt
• 1 large carrot
• ½ leek
• Rosemary to taste
• Seeds (nigella or sesame or others)
• Other options: pumpkin and onion; radicchio; black cabbage and pumpkin; onion and rosemary
In a large bowl, mix the chickpea flour with water and leave it to rest for at least 2-3 hours (even overnight). Add herbs, salt, oil, and the raw vegetables, after having finely chopped or grated them. Grease the bottom of an oven tray (or line the tray with parchment paper). Pour in the mixture (thickness of about half a centimeter -ca. 0.2 inch-). Bake it in a preheated oven at 180-200°C (356-392°F) for 20-25 mins. Leave it to cool before slicing.
Serves 4
•500 g (1 lb) of fresh salmon
• 3 limes
• 1 red onion
• 4 passion fruits
• 5 tablespoons of EVO – Extra Virgin Olive oil
• Chili pepper to taste
• Coriander to taste
• Fresh mint to taste
Roughly cut the coriander, the fresh chili, and onion. In a small baking dish, squeeze some lime juice. Fillet the salmon and place it in the dish together with the chopped mix. Add a drizzle of EVO oil and the passion fruit. Cover the dish with plastic wrap and leave it in the fridge for 1 hour to marinate.
Serves 6
•500 g (1 lb) of durum wheat paccheri pasta*
• 300 g (7 oz) of shrimps
• 1 kg (2.2 lbs) of mussels
• 1 kg (2.2 lbs) of clams
• 500 g (1 lb) of musky baby octopuses
• 100 g (3.5 oz) of cherry tomatoes
• Parsley to taste
• Chili pepper to taste
• EVO – Extra Virgin Olive oil to taste
• Garlic to taste
Start by preparing the sauce: thoroughly wash the mussels and clams under running water and leave them to soak in salted water for at least 1 hour. Oil a non-stick pan and put a clove of garlic to brown. Add the baby octopuses and brown them for a few minutes. Add the shrimps and cherry tomatoes. Add the mussels and clams and cook them until they open. Shell some of the open mussels and clams in order to remove some of the shells from the sauce. Put water to boil (¾ of a big pot). Throw in the pasta, cook it “al dente”, firm and not overcooked, and drain it. Add a small ladle of cooking water to the sauce and add the paccheri pasta, some chili and parsley. Toss it together for a few minutes and serve.
*Large, tube-shaped, and short pasta.
Serves 4
• 200 g (7 oz) lentils
• 1 onion and 1 carrot
• 1 stalk of celery
• 1 tomato
• Parsley
• 4 slices of stale bread
• Extra virgin olive oil
• Salt, pepper
Prepare a broth with celery, carrot, onion, tomato and parsley. Add the lentils, bring them back to a boil and simmer for 20-30 minutes. Turn off, pass through a vegetable mill and season with a tablespoon of raw extra virgin olive oil. Serve with the toasted bread.
Serves 4
•8 artichokes
• 100 g (3.5 oz or ¾ cup) breadcrumbs
• 3 cloves of garlic
• 1 lemon
• Parsley
• Extra virgin olive oil
• Salt
• Pepper
Clean the artichokes, removing the outer tougher leaves as well as the stalk and the prickly tips. Open the leaves a bit and then soak in a large bowl with water and lemon juice. Prepare the stuffi ng: mix the breadcrumbs with the garlic and parsley, salt, pepper, and oil. Spoon the mixture into each artichoke until fi lled. Place the artichokes in a deep pan with a little oil and 2 cups of water. Cook uncovered for 30-40 minutes.
Serves 8
•1 kg (2.2 lb) very ripe figs
• 150 g (5 oz) dark chocolate
• 1 small glass of sweet liquor
• 150 g (5 oz or 1 ¼ cups) shelled almonds
• 2 tbsp of extra virgin olive oil
Cut the fi gs in half and bake in the oven for 20 minutes at medium heat. Toast and mince the almonds. Remove the fi gs from the oven and let cool; then mince fi nely and add the almonds and liquor. Mix all ingredients well and then shape into little balls the size of walnuts. Melt the chocolate in a double boiler and coat the balls in the chocolate; place them on parchment paper until the chocolate hardens.
