Vegan Friselle with White Beans Purée, Basil, Peach and Balsamic Vinegar

Vegan Friselle with White Beans Purée, Basil, Peach and Balsamic Vinegar tastes surprisingly gorgeous and fresh despite its bizarre match of ingredients!

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The Pasta Teller – Chapter 3: Spaghetti

“Spaghetti“ are doubtless the most famous shape of pasta, well known all around the world: long, thin and with a round section. The dough is composed just by durum wheat flour and water. The characteristic shape is given thanks to the ancient handcrafting techniques of the “wire-drawing” pasta. If the process is made with brass tools, the…

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Brown Rice with Green Pesto, Smoked Salmon and Cherry Tomatoes

In my life, I haven’t ever met anyone yet, who doesn’t like green pesto, smoked salmon or cherry tomatoes…. why don’t try to match all of them together then? Here the results of this tasty experiment: it deserves for sure an A+!! Ingredients for 4 people 250g of brown rice 1 jar of Green Pesto…

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Prawns Wrapped in Parma Ham with Artichokes Patè and Autumnal Salad

Prawns Wrapped in Parma Ham with Artichokes Patè and Autumnal Salad is a healthy and delicious dish that you can enjoy with your family and friends.

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The Pasta Teller – Chapter 2: Orecchiette

“Orecchiette” is a typical kind of pasta from Puglia. Its name comes from its concave shape, since “orecchiette” literally means “little ears”.

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Black Olives Biscuit with Spring Onion flavoured Cream Cheese

Instead of crisps, nuts and olives, try these delicious and nice Black Olives Biscuits for appetisers. Serve them with this creamy flavoured cheese!

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The Pasta Teller – Chapter 1: Trofie

“Trofie” is a typical pasta shape of Liguria, one of the regions of middle-northern Italy, mainly in the area of Tigullio, precisely in Recco. It has an unusual shape, similar to the wood shavings of carpenters. In the past, women were used to make their own trofie from the leftovers of previously made dough for other homemade preparations, so…

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Merengue Nest with Custard and Strawberry Balsamic Reduction

We don’t need to wait for Valentine’s Day, to pamper ourselves with a strawberry treat! This week we’re introducing to you an eclectic sauce, based on strawberries and balsamic vinegar, which fits perfectly sweet desserts, such as cheesecake and vanilla ice-cream, and which can enrich and characterise also savoury courses, such as roasted turkey breast…

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