Archive for category: gluten-free

risotto with blueberries rosemary and red wine

Risotto with rosemary, red wine and blueberries

14 March 2021

Broccoli, potato and shiitake soup

12 March 2021

Curried spinach and potato soup

21 November 2020

Salad “boats” with aubergine cream

25 July 2019

Lentil pasta with carrot, oregano & hazelnut pesto and bimi (vegan)

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22 June 2019

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Apr 18

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🌱 Wild garlic is very tasty and so abundant in Spring that it’s a pity not to forage it.
Get yourself some while it’s still in season, and use it for this quick recipe.

🌱 My dear friend @jasplayingwithfood and I went to pick some in the park right after a beautiful Spring shower, and immediately transformed it into this creamy pesto.

🌱 The taste is subtler and more delicate than the one provided by real garlic, yet totally garlicky. Get the smallest, most tender leaves - plus some flowers for garnishing, if you want: they’re edible too.

🌱 For about 80-100 grams of leaves use 70 grams of grated Parmesan, 60 grams of almonds, salt, pepper, enough extra virgin olive oil and some water.
Mix well until creamy and smooth and enjoy with crostini, pasta, salads, cheese and whatever else you prefer.

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