Tricolor pasta with peas and mortadella

Tricolor pasta with peas and mortadella

Ingredients for 4 people: -500g(17.63 oz) of tricolor pasta -150g(5.29 oz) of canned cooked peas -100g(3.52 oz) mortadella (if you are vegetarian don’t put it) -100g(3.52 oz) of cherry tomatoes -1 red onion -100g(3.52 oz) cooking cream -50g(1.76 oz) of Parmesan cheese -salt and pepper 

Soup Bean with Paste Barilla

Soup Bean with Paste Barilla

Ingredients for 4 people: -500g(5.29 oz) of boiled Borlotti beans -250g(8.82 oz) of small noodles pasta Barilla -500ml(5.29 oz) of broth -100g(3.52 oz) of chopped onion -100g(3.52 oz) of minced carrot -100g(3.52 oz) of chopped celery -2 minced sage leaves -50g(1.76 oz) grated Parmesan -4 

Shortcrust pastry roses with Pesto Barilla

Shortcrust pastry roses with Pesto Barilla

Ingredients: -1 Rectangular puff pastry -1 Jar of Barilla pesto Preparation:1) On a lightly floured work surface, roll out the puff pastry with a rolling pin and cut out circles with a glass.2) Match 3 circles and cover them with pesto.3) With the back of 

Fried Courgette Flowers

Fried Courgette Flowers

Ingredients: -Courgette flowers -1 plate of flour -1 glass of sparkling water or beer -salt -fry oil Preparation: 1) Wash and separate the flowers from the courgettes. Remove the pistil from the flower (because it is the hard part of the flower). 2) In a 

Pastry roses with cooked ham and provolone cheese

Pastry roses with cooked ham and provolone cheese

Ingredients: -1 rectangular roll of pastry -200g(7.05 oz) of cooking cream (without lactose) -200g(7.05 oz) cooked ham in slices -300g(10.58 oz) of provolone cheese in slices -100g(3.52 oz) of Parmesan cheese Preparation: 1) Unroll the pastry dough and spread the cooking cream on top, spread 

Vegetable Soup

Vegetable Soup

Ingredients for 6 people: -200g(7.05 oz) celery -200g(7.05 oz) carrots -200g(7.05 oz) onions -200g(7.05 oz) pumpkin -100g(3.52 oz) potatoes -200g(7.05 oz) peas -200g(7.05 oz) tomatoes -200g(7.05 oz) cauliflower -200g(7.05 oz) courgettes -salt and pepper -Parmesan cheese -extra virgin olive oil -300g(10.58 oz) short pasta -parsley 

Eggplant Parmesan

Eggplant Parmesan

Ingredients: -1.7 kg(54.05 oz) of eggplant -750ml of tomato sauce -500g(15.87 oz) mozzarella -150g(5.29 oz) Parmesan Cheese -2 golden onions -Basil -1 glass of white wine -Extra virgin olive oil -8 basil leaves –Black pepper, salt For Frying: Peanut oil Preparation: 1) Wash and cut 

Vegetable Puree

Vegetable Puree

Ingredients for 6 people: -200g(7.05 oz) celery -200g(7.05 oz) carrots -200g(7.05 oz) onions -200g(7.05 oz) pumpkin -100g(3.52 oz) potatoes -200g(7.05 oz) peas -200g(7.05 oz) tomatoes -200g(7.05 oz) cauliflower -200g(7.05 oz) courgettes -salt and pepper -Parmesan cheese -extra virgin olive oil -300g(10.58 oz) short pasta -parsley 

<br>Zucchini rolls


Zucchini rolls

Ingredients: -2 zucchini -2 eggs -150g(5.29 oz) cooked ham -100g(3.52 oz) provolone cheese -200g(7.05 oz) flour -200g (7.05 oz) breadcrumbs -salt, extra virgin olive oil Preparation: 1) In different bowls put: the beaten eggs, the flour, the breadcrumbs. 2) Cut the zucchini into thin slices 

Vegetable Sauce

Vegetable Sauce

Ingredients: -4 onions -1 Red pepper -1 large aubergine or 2 small ones -5 zucchini -6 tomatoes -1 glass of white wine -1 tablespoon tomato paste -salt and pepper Preparation: 1) Wash and cut all the vegetables into cubes, keeping them separate by type. 2)