
Break the eggs into a small bowl. Add the pepper and salt. CONTINUE READING THE RECIPES
The cous cous is a typical dish of North Africa, now widespread in Italy, particularly in Sicily, but also in the whole world. It has a thousand-year history comparable almost to that of bread and rice. The most common cous cous is the one with vegetables. Here we propose a revisitation of this classic recipe with the addition of all the delicious taste of the Olive Nocellara del Belice Dop. A nutritious and tasty first course, rich in flavors and colors.
Break the eggs into a small bowl. Add the pepper and salt. CONTINUE READING THE RECIPES
Boil the potatoes and carrots, drain and mash them. CONTINUE READING THE RECIPE
In a low and wide pan place the oil and the minced onion......
Clean and wash the cauliflower and fennel, cook in plenty of salted water, then drain.....
Cut the chicken into pieces, removing all the fat parts......
Clean well and wash the broccoli, the cabbage and the carrots......
Cut the chicken into pieces, removing all the fat parts......
Cut the chicken into pieces, removing all the fat parts......
Cut the chicken into pieces, removing all the fat parts......
Clean and wash the chicory, soak for 60 minutes in cold water......
Wash the asparagus and cook them in boiling water for a few minutes......
MClean well and wash the broccoli, the cabbage and the carrots......
Shell the prawns. Put the heads in a saucepan with a ......
Cut the beef into regular pieces, the potatoes in 4.......
After washing and cleaning the mackerel, obtain two......
Season the pork loin with salt and pepper and brown in a frying pan......
Cut the leek and fry in a pan with oil, if necessary add some water.......
Clean the asparagus and cut them into lozenges.......
After peeling and washing the Perline aubergines (variety of Lazio)......
Cut the shallot, put it in a frying pan and let it sauté over low heat add the courgette cut into small cubes......
In a frying pan, brown a clove of garlic with its skin with the extra virgin olive oil......
Finely chop the onion, courgettes and carrots into squares after cleaning and washing them.......
Boil the water, once boiling; add the pasta and the cooking salt.......
Form a fountain with the flour, pour in the eggs and knead......
Wash the clams well; open them in a large non-stick frying pan with 2 cloves......
First, rinse the legumes thoroughly. Soak the zolfino beans for at least 12 hours.......
Clean and wash the vegetables. Cut the vegetable......
Slice the Fiordilatte cheese and with the help.......
Take the Fresella (Crispbread) and break it up into a container......
Clean and wash the lettuce and cut it into strips.......
Break the eggs into a small bowl. Add the pepper and salt. CONTINUE READING THE RECIPES
Boil the potatoes and carrots, drain and mash them. CONTINUE READING THE RECIPE
In a low and wide pan place the oil and the minced onion......
Clean and wash the cauliflower and fennel, cook in plenty of salted water, then drain.....