1 cup of rice 4 eggs 1 zucchini Parmigiano or pecorino Cherry tomatoes 1/4 small onion Advertisements
1 Cup of farro 1 onion 1 carrot 1 medium potato Mushroom jerky Pepper flakes Olive oil Parmigiano cheese 2 spoons of tomato sauce Saute onion and carrot in olive oil. Add mushroom jerky. Add potatoes, tomato sauce and pepper flakes. Add farro and water. Simmer for 30 minutes. Serve with grated parmigiano.
Per person: 50g of oats 200g of milk Half a banana sliced 1 teaspoon of chia seeds (optional) 1 tablespoon of yogurt (optional) Mix ingredients in a mason jar. Store in the fridge overnight. Serve with blueberries, strawberries and or walnuts.
Curly cabbage (3 leaves per person) Onion Garlic Broth Olive oil Butter Tomato sauce (1table spoon per person) Provolone Stale French bread Saute onion, garlic and cabbage for 10 minutes. Add broth and tomato sauce. Simmer covered for 40 minutes. Layer bread, cabbage, broth and cheese in a clay pot. Gratin in the oven.
Potato (n * 100g) Onion (n / 2 * 100g) Eggs (n) Salt Olive oil Slice potatoes and onions. Cook in abundant oil over medium heat for 20 minutes. Soak potatoes and onions in the eggs for 5 minutes. Cook egg mixture in a covered pan. Flip or finish in the broiler. Adapted from: http://www.seriouseats.com/2016/07/how-to-make-tortilla-espanola-spanish-potato-omelette.html
Dough: 300g flour 190ml water at 26C 9g salt 9g olive oil 1/4 teaspoon of fresh yeast Toppings: 200g mozzarella Tomato sauce Olive oil Directions: Mix water, salt, and flour. Work the dough, adding water until the texture is fairly wet (video at 8:00). Let it rest covered for 30 minutes. Add olive oil and… Continue reading Pizza