World cusine recipes

4 persons • 15 min 

Warm spinach salad with quinoa and artichokes

INGREDIENTS:

• 1 Cup of cooked Quinoa • 1 Jar of Artichoke Hearts • 4 large handfuls of irregularly chopped spinach • 2 cups of colorful cherry tomatoes • 1 small piece of feta cheese • Olive oil • 1 clove garlic • Black pepper • Salt

PREPARATION:

In a hot pan add a little olive oil and garlic clove, when hot add spinach, cherry tomatoes, salt and pepper. When the spinach is tender, turn off the heat, add the cooked Quinoa and stir until the ingredients are unified.
Separately, cut the Artichoke Hearts and brown them in a pan with a little olive oil. Serve the warm salad on a plate, add the artichoke hearts on the surface and finally crumbled feta cheese. You can finish with a little olive oil and pepper before taking it to the table.

7 units • 30 min

Toasts with ricotta and vegetables

INGREDIENTS:

• 1 Jar of Green Asparagus • 1 Jar of Artichoke Hearts • 7 Slices of your favorite bread • 1 Liter of whole milk • 4 tablespoons of lemon juice • Honey to taste • Salt and pepper • Hazelnuts at ease

PREPARATION:

For the homemade ricotta heat the liter of milk in a pot, once it has boiled turn off the heat and add a pinch of salt and the lemon at once. Wait 15 minutes and the milk will have been cut. Take the cut milk to a strainer with a dishcloth and filter it, the idea is to filter all the whey, the more you squeeze the drier dishcloth the ricotta will be. Pass the toast through a pan with butter, brown on both sides. To assemble the toast add homemade ricotta base, our Green Asparagus and Artichoke Hearts, honey to taste, freshly ground black pepper, hazelnuts and coarse salt to taste.

3 servings • 20 min

Stuffed artichokes

INGREDIENTES:

• 1 Jar of Artichoke Bruschetta • ½ Cup of cooked Natural Quinoa • 3 cooked artichokes • 1 cup ricotta • Parmesan cheese to taste • Olive oil • Salt and pepper

PREPARATION:

For the filling mix in a bowl the jar of Artichoke Bruschetta along with the ricotta, Parmesan cheese to taste, salt and pepper. Mix until the ingredients are homogenized.
Part the artichokes already cooked in half, remove the leaves from the center and the thorns of the heart, add 2 to 4 tablespoons of filling in the center. Bring the stuffed artichokes to a can of oven, add parmesan cheese on the surface and bake for about 15 minutes at 180 ° C.

4 servings • 30 min

Roasted honey eggplants with artichoke

INGREDIENTS:

• 1 Jar of Artichoke Bruschetta • 2 Eggplants • 2 tablespoons honey • 1 tablespoon of mustard • 3 tablespoons white wine • Hazelnuts or some dried fruit • Salt and pepper • Thyme

PREPARATION:

In a small bowl mix honey, white wine, mustard, salt and pepper, stir until unified. Reservation. Cut the eggplants in half and make some cuts on the inside. With a kitchen brush, add the dressing you prepared before, pairing all the eggplants. Bake at 200 ° C for approximately 15 minutes.
Once baked, add on the surface of each of them 2 to 3 tablespoons of our Artichoke Bruschetta, chopped hazelnuts, pepper and fresh thyme leaves. Enjoy as a ticket or as a different snack.

4 servings • 20 min

Risotto with piquillo pepper

INGREDIENTS:

• 1 bottle of paprika • 1 Bottle of Piquillo Pepper Bruschetta • 1 cup arborio rice or carnaroli • 1 liter of vegetable stock • ½ Cup of Parmesan cheese • 1 girl onion finely chopped • 1 clove of crushed garlic • Olive oil • 3 tablespoons cold butter • ½ Cup of white wine • Salt and pepper

PREPARATION:

Heat a pan with a splash of oil, once hot add the onion next to the crushed garlic, stir occasionally and when the onion becomes translucent add the rice and mix it with the stir-fry. Move for a couple of minutes until the rice is hot, at this time lower the heat and add the white wine and wait for it to evaporate.
Once the wine has evaporated, add