Main dishes - BioItalia

Lentil balls

Boiled lentils 240gBoiled potatoes 150gGrated Parmigiano Reggiano 2 Tbsp.Finely chopped garlic clove 1Crumbled bread 1 Tbsp. Herbs 1 tsp.Salt to taste For...

Tagliatelle with tomato pesto, smoked provola cheese and black olives

Tagliatelle 350gTomato pesto sauce 180gSmoked provola cheese 200gBlack olives a big handfulSalt to taste

Purple cabbage, apple, pomegranate and walnuts salad

Purple cabbage 1/2 Apple 1/2 Lemon juice 1/2 Pomegranate 1 Grounded walnuts 2 handful Vinaigrette ingredients: Extra virgin olive oil 5 Tbsp...

Lentil Fusilli 250gArrabbiata sauce 350gExtra Virgin Olive Oil 20mlFresh chilliPepper to tasteSalt to taste

Jelly tomato, ricotta cheese mousse and crumbled tarallo

For the jelly tomato: Tomato juice 400ml Salted anchovy 1 BasilicOlio 1 Tbsp. Agar-agar 2 g Salt to taste For the ricotta mousse: Ricotta...

Frittata with basil pesto, feta cheese and pinenuts

Eggs 4Basil Pesto 2 TbspFeta cheese 150gFresh cooking cream 60gPine nuts 1 TbspSalt and pepper to taste

Macaroni 300g Extra virgin olive oil 1 Tbsp. Bechamel sauce 1/2 lt Vegetable oat cream 50g Turmeric 1 tsp. Mustard 1 tsp. Sweet paprika a hint...

Whole wheat spaghetti with basil pesto and dried tomatoes

4 servings Whole wheat spaghetti 320 gr Dried tomatoes 180 gr Basil pesto 180 gr Evo oil 20 gr Toasted bread 70 gr Salt at taste

Whole wheat flour pizza with asparagus, provola cheese and black&green olives spread

Whole wheat flour 300g All purpose white Flour (00) 200g Water 320g Salt 10g Extra virgin olive oil 20ml Brewer's yeast 10g Topping...

Cous cous with arugula and spinach pesto and vegetables

4 servings Couscous 280 gr Arugula and spinach pesto 180g Grilled eggplant or zucchini in evo oil 180 gr Poponcini 180 gr Scamorza cheese 300 gr Evo oil 20 gr

Green pea fusilli with robiola cheese, fresh spinach and lemon

4 servings Green pea fusilli 250gr Salt to taste Limonolio 20 ml Fresh robiola cheese 100 gr Salt and pepper to taste A few leaves of spinach Chopped...

Fusilli multicereali gluten free con crema di carciofi e pancetta croccante

Conchiglioni filled with arugula pesto flavored ricotta cheese

Conchiglioni 400gBasilicolio 1 tbspExtra virgin olive oil 2 TbspBasil sauce 350gBread crumbs 20gSalt to taste Filling: Ricotta cheese 500gParmigiano...

Whole Wheat Freselle with beans, fresh onion, basil pesto sauce, and tuna fish

4 whole wheat freselle (a typical kind of twice-oven-baked bread)Boiled butter beans 240gTuna fish in oil, previously drained 1 jarRed onion 1/4Basil pesto...

Paccheri with zucchini spread and shrimps

Paccheri 400 gExtra virgin olive oil 20 mlZucchini spread 180 gLimonolio 10 mlShrimps 300 gLemon zestSalt and pepper to taste

Mezze penne of lentils with savoy cabbage, walnuts and Parmigiano Reggiano

Mezze penne of lentils 250 gExtra virgin olive oil 20 mlPeperolio 10 mlSavoy cabbage 400 gNuts 3 - 4Parmigiano Reggiano 20 gGolden onion ¼Salt to taste

Chick peas Mezze Penne with zucchini and mint

4 servings Chick peas Mezze Penne 300 gr Evo oil 20 gr Zucchini 400 gr 1 garlic clove Fresh mint leaves Salt at taste

All Purpose Flour 200gDurum Wheat Semolina Flour 300gSalt 10gBrewer's yeast 7gWater 300g approx.Acacia or Wildflower Honey 15gExtra virgin olive oil...

Spaghettoni con pomodorino del piennolo del Vesuvio DOP

4 servings Spaghettoni 320 g Piennolo cherry tomato of Vesuvius PDO 560 g Extra virgin olive oil 20 ml A few leaves of basil Salt to taste

Gluten free penne 320 gEggplants 300 gTomato puree 350 gExtra virgin olive oil 20 mlRicotta salata 100 gSalt to taste

Fettuccine 350g"Chiodini" mushrooms (Armillaria Mellea) 200gYellow pumpkin 300gExtra virgin olive oil 4 TbspLeek 1/2Rosemary sprig 1 Salt, pepper and...

Vegetable fusilli with avocado cream, tomatoes, basil and feta cheese

Vegetable fusilli 350gRipe avocado 1Lemon juice 1-2 Tbsp The zest of 1/2 lemonTabasco sauce a few dropsFresh basil 2 leavesFeta cheese 160gRed tomato...

Boiled black-eyed peas 220grEgg 1Minced onion 1/2Chopped carrot 1Rosemary, sage, parsleyBread crumbs 2 TbspSalt to tasteExtra virgin oilve oil 2 Tbsp

Rinsed capers 1 tablespoonGarlic oil 4 tablespoonsBlack olive pate 1 tablespoonMinced green olives 1 tablespoonSalt to tasteSpaghetti 500gCrumbled taralli 1

Categorie del blog

Lentil balls

Tagliatelle with tomato pesto, smoked provola cheese and...

Purple cabbage, apple, pomegranate and walnuts salad

Lentil fusilli with arrabbiata sauce

Jelly tomato, ricotta cheese mousse and crumbled tarallo

Frittata with basil pesto, feta cheese and pinenuts

Vegan mac and cheese

Whole wheat spaghetti with basil pesto and dried tomatoes

Whole wheat flour pizza with asparagus, provola cheese...

Cous cous with arugula and spinach pesto and vegetables

Green pea fusilli with robiola cheese, fresh spinach and...

Fusilli multicereali gluten free con crema di carciofi e...

Conchiglioni filled with arugula pesto flavored ricotta...

Whole Wheat Freselle with beans, fresh onion, basil pesto...

Paccheri with zucchini spread and shrimps

Mezze penne of lentils with savoy cabbage, walnuts and...

Chick peas Mezze Penne with zucchini and mint

Little fried pizza montanara

Spaghettoni con pomodorino del piennolo del Vesuvio DOP

Norma style gluten free Penne

Fettuccine with mushrooms and pumpkin

Vegetable fusilli with avocado cream, tomatoes, basil and...

Black-eyed peas burger

Spaghetti with white puttanesca

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