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Recipes index

Starter & Appetizer

Asparagus quiche and a special picnic in my living room

Composed salad with quail eggs, anchovies and edible flowers

Fish balls with yogurt and beetroot sauce

Fodder beet gazpacho with grilled scallops

Fried mini pizzas with courgette flowers and salted ricotta

Grilled prawn salad with aioli sauce

Round courgettes stuffed with quinoa and vegetables

Savory polenta muffins with Emmentaler cheese and peppers

Savory truffles with prosciutto di San Daniele crumbs

Tacos with chicken, pico de gallo and avocado

Tuna cebiche with passion fruit

First course

‘Reginette’ pasta with wild fennel pesto and dried tomatoes

Artichoke gnudi with butter and sage

Asparagus quiche and a special picnic in my living room

Barley risotto with pumpkin and black poplar mushrooms

Calamarata pasta with cuttlefish and cream of potato and spinach

Cold pasta stuffed with ratatouille

Conchiglioni pasta with sausage and saffron

Fodder beet gazpacho with grilled scallops

Fregola pasta with courgette flowers, mussels and clams

Fried rice with prawns and lemongrass

Gnocchi with clams flavoured with mint and lemon

Green crêpes with peas and ricotta cheese

Linguine with dual texture pepper, feta cheese and olive powder

Miso soup with shiitake mushrooms and microgreens

Pasta salad with salt cod tartare, olives and tomatoes

Polenta gnocchi with codfish and olives

Red risotto with mussels and potatoes

Round courgettes stuffed with quinoa and vegetables

Shirataki noodles with crispy vegetables and anchovies

Shirataki noodles with salmon, Savoy cabbage and chili pepper

Spaghetti with artichoke cream, anchovies and ricotta cheese

Spaghetti with non-fried meatballs in tomato sauce

Testaroli with artichokes, white sauce and basil coulis

Tomatoes stuffed with light rice salad

Second course

Chicken breast with paprika

Fat-free curried chicken breast

Fish balls with yogurt and beetroot sauce

Monkfish with asparagus and light mashed potatoes

Pork fillet with bacon on medlar fruit and ginger sauce

Slow-cooked pork roast with red currant sauce

Spaghetti with non-fried meatballs in tomato sauce

Stew with porcini mushrooms

Stuffed peppers with curried fish

Salad

Cold pasta stuffed with ratatouille

Composed salad with quail eggs, anchovies and edible flowers

Grilled prawn salad with aioli sauce

Pasta salad with salt cod tartare, olives and tomatoes

Tomatoes stuffed with light rice salad

Dessert

Apple Fritters

Blackberry and chocolate cupcakes

Buckwheat apple cake with almonds

Cherry mousse on Sablé cocoa biscuit with saffron sauce

Coconut and orange bundt cake

Coconut Baci di Dama with white chocolate

Gluten free gingerbread bundt cake

Ricotta cheesecake with strawberries and chocolate

Tarte Tropeziénne

Vegan raspberry mini bundt cakes

Yogurt pancakes

Bread & Co.

Apulian or Bari “focaccia”

Fried mini pizzas with courgette flowers and salted ricotta

Ethnic-Fusion

Fat-free curried chicken breast

Fried rice with prawns and lemongrass

Miso soup with shiitake mushrooms and microgreens

Stuffed peppers with curried fish

Tacos with chicken, pico de gallo and avocado

Veggie

‘Reginette’ pasta with wild fennel pesto and dried tomatoes

Asparagus quiche and a special picnic in my living room

Barley risotto with pumpkin and black poplar mushrooms

Cold pasta stuffed with ratatouille

Fried mini pizzas with courgette flowers and salted ricotta

Green crêpes with peas and ricotta cheese

Linguine with dual texture pepper, feta cheese and olive powder

Miso soup with shiitake mushrooms and microgreens

Round courgettes stuffed with quinoa and vegetables

Savory polenta muffins with Emmentaler cheese and peppers

Testaroli with artichokes, white sauce and basil coulis

Vegan raspberry mini bundt cakes

Vegetarian

‘Reginette’ pasta with wild fennel pesto and dried tomatoes

Asparagus quiche and a special picnic in my living room

Barley risotto with pumpkin and black poplar mushrooms

Cold pasta stuffed with ratatouille

Fried mini pizzas with courgette flowers and salted ricotta

Green crêpes with peas and ricotta cheese

Linguine with dual texture pepper, feta cheese and olive powder

Miso soup with shiitake mushrooms and microgreens

Round courgettes stuffed with quinoa and vegetables

Savory polenta muffins with Emmentaler cheese and peppers

Testaroli with artichokes, white sauce and basil coulis

Vegan

‘Reginette’ pasta with wild fennel pesto and dried tomatoes

Barley risotto with pumpkin and black poplar mushrooms

Cold pasta stuffed with ratatouille

Miso soup with shiitake mushrooms and microgreens

Round courgettes stuffed with quinoa and vegetables

Vegan raspberry mini bundt cakes

Healthy

Chicken breast with paprika

Composed salad with quail eggs, anchovies and edible flowers

Fat-free curried chicken breast

Green crêpes with peas and ricotta cheese

Miso soup with shiitake mushrooms and microgreens

Shirataki noodles with crispy vegetables and anchovies

Shirataki noodles with salmon, Savoy cabbage and chili pepper

Tomatoes stuffed with light rice salad

Dairy free

‘Reginette’ pasta with wild fennel pesto and dried tomatoes

Barley risotto with pumpkin and black poplar mushrooms

Calamarata pasta with cuttlefish and cream of potato and spinach

Chicken breast with paprika

Composed salad with quail eggs, anchovies and edible flowers

Fat-free curried chicken breast

Fodder beet gazpacho with grilled scallops

Fregola pasta with courgette flowers, mussels and clams

Fried rice with prawns and lemongrass

Gnocchi with clams flavoured with mint and lemon

Grilled prawn salad with aioli sauce

Monkfish with asparagus and light mashed potatoes

Pasta salad with salt cod tartare, olives and tomatoes

Polenta gnocchi with codfish and olives

Round courgettes stuffed with quinoa and vegetables

Shirataki noodles with crispy vegetables and anchovies

Shirataki noodles with salmon, Savoy cabbage and chili pepper

Slow-cooked pork roast with red currant sauce

Spaghetti with non-fried meatballs in tomato sauce

Tuna cebiche with passion fruit

Vegan raspberry mini bundt cakes

Gluten free

Buckwheat apple cake with almonds

Chicken breast with paprika

Composed salad with quail eggs, anchovies and edible flowers

Fat-free curried chicken breast

Fish balls with yogurt and beetroot sauce

Fodder beet gazpacho with grilled scallops

Fried rice with prawns and lemongrass

Gluten free gingerbread bundt cake

Green crêpes with peas and ricotta cheese

Grilled prawn salad with aioli sauce

Monkfish with asparagus and light mashed potatoes

Polenta gnocchi with codfish and olives

Red risotto with mussels and potatoes

Round courgettes stuffed with quinoa and vegetables

Savory truffles with prosciutto di San Daniele crumbs

Shirataki noodles with crispy vegetables and anchovies

Shirataki noodles with salmon, Savoy cabbage and chili pepper

Slow-cooked pork roast with red currant sauce

Tacos with chicken, pico de gallo and avocado

Tomatoes stuffed with light rice salad

Tuna cebiche with passion fruit