FENNEL SALAD AND ARTICHOKE CARPACCIO
1 FRESH FENNEL
80 G OF ARTICHOKE CARPACCIO (BioSapori)
50 G OF PARMESAN FLAKES
30 G OF EVO OIL
20 G BALSAMIC VINEGAR
Wash and finely slice the fennel, put it in a bowl, add the artichoke carpaccio and dress with extra virgin olive oil and balsamic vinegar
500 g butterflies
300 g of prawns or crayfish tails
300 g approx. of peppers in BioSapori oil
a tin of artichoke carpaccio (about 260 g)
50 g farmer’s zucchini in oil (BioSapori)
a dozen kalamata olives
100 g of corn
2/4 garlic sprout in oil (BioSapori)
extra virgin olive oil
Boil the eggs, peel them and cut them into wedges. Drain the courgettes and artichoke carpaccio from the oil. Put a pot containing the water to boil the pasta on the fire; as soon as it comes to a boil, cook it and add salt. Drain them when they are al dente and once the water has boiled again, blanch the prawns too. Once the prawns are ready, remove them with a slotted spoon and pour the two sachets of saffron and the pasta into the same water. Drain it al dente, season it with a couple of tablespoons of olive oil and spread it out on a plate, stirring frequently so that it cools down and does not stick together. In a large bowl, pour the now cold pasta, the artichoke carpaccio, the diced peppers in oil, the prawns, the olives and the corn and a few garlic sprouts. Season with salt and pepper, mix and finally add the egg wedges. Keep the pasta in a cool place until ready to serve.
Tuna and artichokes
a jar of BioSapori artichokes in oil (260g)
200 gr tuna in oil of excellent quality
40 g Greek yogurt
10g extra virgin olive oil
• gr parsley leaves to enhance the herbaceous flavour
Quick and tasty recipe
Drain the artichokes and tuna, mix all the ingredients, parsley, basil and season with salt and pepper and blend everything, making the mixture creamy. At this point I add a little oil to the cream obtained and it is ready. I serve this mix of tuna and artichokes with toasted cereal bread or mignon sandwiches, cream puffs, croissants, pan carre.
Sliced veal with artichokes
700 g whole piece of veal rump
thyme, marjoram, oregano, parsley, sage, rosemary, juniper berries, sweet pepper etc.
extra virgin olive oil
Salt to taste
Finely chop all the spices.
Place the piece of veal in a pan, chop the herbs and add them together with 1/2 cup of oil and salt.
Marinate the meat for at least 2 hours in the fridge, turning it occasionally.
Heat the grill pan over the heat and cook the meat, drained of the marinade.
Cook for 4/5 minutes on each side.
Thicken the juice from the marinade in a pan and put it on the fire, use the cream obtained as a condiment for the steak.
Decorate the steak with the BioSapori artichoke carpaccio and the marinade sauce and bring to the table.
MUFFINS WITH ARTICHOKES carpaccio
a clove of garlic
1 glass of white wine
185g of flour
15g of instant yeast for savory pies
40g of EVO oil
45g of milk
150g of ricotta
Drain the artichoke carpaccio, put the eggs and ricotta in a bowl and work them with a whisk. Add the oil and milk. Add a little salt and pepper, sifted flour and baking powder and mix. Add the artichokes, mix. Pour into muffin tins with paper liners. Bake in a preheated oven at 180° for about 20 minutes. Let the muffins cool before serving.