Author: picchio85 (Page 12 of 18)

INGREDIENTS (4 servings)

3.5 oz of cashews / 3 small onions / 1 carrot / half a red pepper / 1 zucchini / fresh ginger / 17.5 oz thinly cut beef / corn starch / 4 spoonfuls of soy sauce / extravirgin olive oil / salt

Toast the cashews in a pan. Slice the onions, dice the carrot and the red pepper. Peel the external green part of the zucchini and cut it. Remove the cashews from the pan, and in the same add the vegetables with oil, salt and the grated ginger. Let them brown. In the meantime cut the beef in stripes, coat them in corn starch and add them to the pan. Add the cashews again. Simmer with the soy sauce and some water, to create a sauce.

Serve with basmati rice

INGREDIENTS (4 servings)

1 chicken breast / half an avocado / half an onion / half a tomato / lime juice / tabasco / burger buns / extravergin olive oil / salt

Dice the chicken and grill it with a drop of oil on a skillet. Blend the avocado with the onion, tomato, oil, lime juice and tabasco to create a cream. Mix the sauce with the grilled chicken and spread some on the bun. Add a sliced tomato and some arugula.

INGREDIENTS (4 servings)

2-3 red peppers / 9 oz of farfalle pasta / 1 spoonful of extravirgin olive oil / 1 shallot / 4.5 oz of robiola cheese / half yellow pepper / 1 clove of garlic / salt and pepper

Cook the whole red peppers in the oven at 395 F, and when roasted on a side turn them. Once ready let them cool in the oven, turned off. Then peel them and cut the pulp in small stripes. Cook the pasta and in the meantime brown in a pan with oil the peppers with the shallot. Blend the robiola with the red pepper filets, adding a spoonful of cooking water. Season with salt and pepper. Sauté in a pan the yellow pepper, diced, withe the garlic. When ready, mix the pasta with the red peppers cream and the diced yellow pepper, adding some grated parmesan cheese.

INGREDIENTS (4 servings)

18 oz of beef sliced thin / 3.5 oz bread crumbs / 1.7 oz grated pecorino cheese / parsley / 1 garlic clove / extravirgin olive oil / salt

Blend the parsley with the garlic. Mix in the bread crumbs, the grated pecorino, a pinch of salt and blend everything with your hands. Coat the meat with the manure pressing firmly, place the cutlets in an oven tray and season with some oil. Cook at 395 F for 5 minutes, then turn and finish for 5 additional minutes.

INGREDIENTS (4 servings)

14 oz fresh pasta / half a clove of garlic / basil / 3 spoonfuls of almonds (1.5 oz) / 20 oz rice tomatoes / pecorino cheese / 3.5 oz extravirgin olive oil / pepper

Blend in the mixer the garlic with the almonds, basil, a pinch of salt and the oil. Put the tomatoes in a pan with boiling water for 2 minutes, drain them and peel them. Dice the tomatoes with a knife, mix them in a bowl with the pesto, add the cooked pasta, and complete everything with oil, pepper and grated pecorino.

INGREDIENTS (2 servings)

7 oz of pasta / 6-7 cherry tomatoes / 2 oz salted ricotta / 5 fresh basil leaves / 4 spoonful extravirgin olive oil / pepper

Cook the pasta. Blend together the cherry tomatoes with the ricotta, the basil and the oil. Drain the pasta and season it with this cream. Add a pinch of pepper and some grated salted ricotta.