- 1 kg / about 2,2 lbs / butternut squash per two servings
- A handful of pecan nuts
- Half a cup of crushed blue cheese / roquefort /
- Two tablespoons of olive oil
- A pinch of thyme, salt, chili
A handful of rocket salad for a portion
A few thick slices of apple
- Three or four of goat’s cheese rounds
- One egg
Some bread crumbs
Half a cup of pomegranate seeds
Olive oil, balsamic vinegar, honey
Prepare the dressing by whisking together all ingredients until smooth: two tablespoons of olive, one teaspoon of vinegar and a teaspoon of honey. Crack the egg into a bowl and use a fork to lightly whisk. Place the breadcrumbs on a separate plate. Dip the goat cheese in the egg and the breadcrumbs and press firmly to coat on both side. Fry until golden brown and crispy, about 2 minutes on each side. Arrange the garden rocket on the large plate, apple slices and cheese, sprinkle with pomegranate seeds and pour the dressing and it’s ready to eat.
Two or three handfuls of rocket salad
A few walnuts
Three tablespoons of olive oil
Two tablespoons of grated Pecorino or Grana Padano cheese
Blend all together. Toast a few slices of bread and put pesto on them. Eat them right away as appetizer or any time.
photo by Stella Grzela
- A few asparagus spears,
- Four eggs,
- A tablespoon of butter,
- A tablespoon of cream,
- Two tablespoons of Parma cheese or Pecorino,
- Salt and pepper,
Blanch asparagus in lightly salted water for 1-2 minutes. Drain and refresh under cold water. Whisk eggs in a bowl with cream and cheese and season with salt and pepper. Add to pan and cook over low heat for 5-8 minutes, or until almost set. Place under a hot grill and cook until golden. Two portions. Yummy!
Photo by Stella Grzela
- Two handfuls baby spinach
- A handful of red grapes
- A few chopped walnuts
- Crushed one clove of garlic
- Two tablespoons of olive oil, a tablespoon of lemon juice
- Half a teaspoon of sugar, salt and pepper to taste
Mix all the ingredients, blend the lemon juice with garlic, sugar, a small pinch of salt and pepper, pour the salad and enjoy!
As an addition, you can serve a baguette or toast and white rose wine. The recipe for one serving.