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‘Le verdure’ Category


    29 April 2017 // flaviabi



    For 4 people
    1 roll of puff pastry
    3 zucchini
    1 onion
    6/8 pumpkin flowers
    Fresh ginger
    250 gr. Ricotta cheese
    2 eggs
    5 slices of Emmental
    Extra virgin olive oil
    Wild Mint
    Chili pepper
    Cut the zucchini into strips, cut only the green outside and keep the pulpapart. Soak in a pan with oil, 
    finely chopped onion, add the zucchini fillets, a generous grated ginger and wild mint and bake with 
    brilliant fire for about 8-10 minutes, keeping the zucchini crispy. In a bowl put the ricotta cheese with 
    the two eggs, the zucchini pulp, salt and chili pepper and grind it all. Place the puff pasty in a baking 
    tray and place the flowers, add the slices’ cheese and cover with cooked zucchini then  spread with ricotta 
    cream. Cook in the oven at 200 ° for 15 minutes covered with aluminum paper, then open and finish cooking 
    for another 20 minutes.

  2. Wild chicory and fava beans’ cream

    27 March 2017 // flaviabi

    cicoria e fave

    The original recipe wants dry fava beans, but I could not resist to the spring and I used fresh ones: so arm yourself with patience and start to peel!

    400 grams of fresh fava beans

    400 gr of wild chicory

    1 clove of garlic

    3 spring onions

    Chili pepper

    White wine

    In a pan with extra virgin olive oil, put fresh onions cut into strips, saute’ slightly and add the shelled beans. Season with salt and pepper and cook for about half an hour, adding hald glass of hite wine and  hot water if needed. Blanch the chicory in salted water, when it is cooked, drain and squeez. In a skillet with oil fry the garlic and saute’ the chicory, adding salt. Ready to bring to the table: blend half  beans, create a nest with the  chicory and put , in the center, the mashed beans, and whole beans to the side. In this case I added the Norcia ham, but also suggested  with marinated anchovies.


    13 June 2016 // flaviabi

    tortino di farro

    tortino di farro

    You wil need:
    1 portion of puff pastry

    250 grams of pearl barley

    1 egg

    2 tablespoons grated Parmigiano cheese

    100 gr . Ham




    Boil the spelt in salted water . Drain and when cold , add salt, oil , chilli, parmigiano e cubes of ham . Mix everything well. Cover the baking molds with the pastry , fill it with the mixture and bake at 180 degrees for 10 minutes . Now add a tablespoon beaten egg over each pie and finish cooking


    31 May 2016 // flaviabi


    cannelloniIngredients for 4 people:

    300 gr. Of PASTA (see recipe here)

    150 gr. zucchini

    1 eggplant

    1 onion

    fresh ginger


    White wine

    Red peppers

    Olive oil



    For the fondue:



    soft goat cheese


    Cut the eggplant into slices ( 2 cm) and cook in oven at 200 degrees for about 10 minutes; remove from oven and still warm, season  with olive oil, salt and pepper, and let stand covering them with plastic wrap. In a frying pan with olive oil, sauté the onion with grated fresh ginger; pour in the white wine and add the courgettes. Cook on a brilliant fire because the zucchini has to remain crispy. When cooked, add the rosemary and salt and chilly- Blend half the zucchini and add the puree to the others. Grill the peppers  in oven  until they become black. At this point, peel them and cut them into strips. Season with olive oil and salt. Prepare the fondue in “bagnomaria”, mixing cream, goat cheese and parmigiano, up to compose a liquid sauce, if necessary, add hot water. In a pot with salted water cook the pasta rectangles for about 5 minutes, drain and then start to prepare the cannelloni. At the center of the rectangle put the slice of eggplant, a generous tablespoon of zucchini and roll. Bake at 180 degrees for 8-10 minutes until the cannelloni become crispy and serve with cheeses’ fondue and fillets of peppers.


    15 May 2015 // flaviabi

    cheese cake al parmigianoto prepare 4 croutons:

    4 slices of toast

    150 gPhiladelphia cheese cream

    80 gr. grated Parmigiano cheese

    half  glass of Prosecco

    1 zucchini

    4-5 basil leaves

    1 fennel

    half lemon juice

    extra virgin olive oil


    black pepper

    With a glass shape the bread and fry both sides few minutes in olive oil. Dry well. In a bowl put the Philadelphia cheese cream, a pinch of salt and pepper, Parmigiano and work well adding Prosecco until creamy. Cut the zucchini into cubes removing the pulp and dressed with oil and salt. In another bowl finely chopp fennel and season with lemon juice. Now spread this cream on fried croutons and add the vegetables and basil.


    10 May 2015 // flaviabi

    crudo in coppa

    Finally the spring sun gives us the new fresh vegetables, and you just want to eat them raw! So we will prepare this fresh vegetables’ cup
    for 4 cups
    2 tomatoes
    1 fennel
    3 zucchini
    1 orange
    1 lemon
    1 bunch of rucola
    1 Endives
    Sour cream (see recipe)
    Mayonnaise (see recipe)
    Cut tomatoes into cubes and season with a pinch of salt, and let them to make their own juice.
    Cut zucchini into small cubes (if you have too much zucchini pulp delete it, preferably use the green part that remains crispy) and season with lemon juice and a pinch of salt.
    Peel the orange and cut into cubes, and collect the juice that it will produce. Use the orange juice  to flavor the fennel previously cut into small cubes.
    Now put a tablespoon of mayonnaise on the bottom of the cup, add a tablespoon of tomatoes, rucola and endives thinly sliced ​​and season with a little oil, add a tablespoon of orange, sour cream, and complete with  the fennel and zucchini.
    End with a little olive oil, a pinch of pepper and a basil leaf.


    25 February 2013 // flaviabi

    involtini melanzane

    Round eggplants

    fresh basil

    soft Pecorino cheese

    balsamic vinegar

    brown Sugar

    Juniper berries




    Cut the eggplant into slices about 2 cm. Soften the eggplants’ slides into a  the grid, two minutes per side. When cooked, put a pinch of salt, place in the center of a basil leaf and a stick of pecorino cheese. Roll up and secure with a toothpick. Put the balsamic vinegar in a pan, with a teaspoon of brown sugar, two / three juniper berries, a clove and boil on low heat for about 30 minutes, to evaporate the vinegar and make a cream. Pass the rolls of eggplant in the oven at 180 degrees for 7-8 minutes and serve hot with a few drops of balsamic reduction.


    // flaviabi


    salad Lettuce

    red chicory


    slice of bread

    Gorgonzola cheese

    2 oranges

    Dried berries

    Brown Sugar

    Chili powder



    grain of Almonds

    balsamic vinegar


    Soy sauce


    Wash salads carefully. Toast the slices of bread in the oven and when still warm, spread with gorgonzola cheese and then cut into cubes. Mix the salads. Add the basil and the parsley. Peel an orange  and cut into small cubes. Shredded orange peel and caramelize  in a pan with brown sugar and a sprinkling of chili. Squeeze the juice of the second orange and mix it with olive oil, soy sauce and a teaspoon of balsamic vinegar and season the salad with the dressing. Serve the salad garnished with bread with gorgonzola cheese, oranges into cubes, the grains of almonds, dried berries and candied orange filangeè.


    // flaviabi

    baked potato

    For each guest:

    1 potato

    50 gr. cauliflower

    50 gr. Spicy gorgonzola

    1 shallot

    Two tablespoons of white wine




    black pepper


    Boil the potatoes halfway. Cut into two parts and dig the flesh. Sauté the finely chopped shallots in a pan with extra virgin olive oil, pour in white wine and add the cauliflower cut into small pieces. Put milk and water while cooking if needed.  At the end of cooking, add the pulp of potatoes, season with salt ,pepper and chives. Knead the mixture coarsely with a fork, and fill the half potatoes. Before re-pair the two halves put a teaspoon of blue cheese in the center. Wrap potatoes in aluminum foil and put them in a very hot oven before serving: must arrive at the table “hot”!


    2 March 2012 // flaviabi

    torta di carciofi

    Ingredients for 4 people:
    1 package of puff pastry
    5 artichokes
    1 clove of garlic
    1 shallot
    1 lemon
    Half a glass of white wine
    Caciottina ( soft cow cheese)
    2 eggs

    Finely chop the shallot and garlic and let it brown in a skillet with olive oil. Clean the artichokes from the outer leaves, cut into thin slices and placing them in water with a teaspoon of vinegar. Drain well and cook in the pan with the garlic and shallots, white wine, and salt and pepper. When cooked, remove them from the heat and let cool. Now add the beaten eggs, mixing well, and the lemon juice and parsley finely cut. In a baking dish with nonstick paper, put a layer of puff pastry, the mixture of artichokes, Caciottina cheese cut into cubes, and cover with another layer of puff pastry. Brush the outside with olive oil and bake at 180degrees for 20 minutes.