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Wellbeing tips

Organic recipes


Yoghurt dessert with raspberries and basil

Ingredients for 4 people: 400g plain yoghurt, 200g organic raspberries, 4 small sponge cake rounds, 40g fresh basil, lemon juice, brown sugar. 

Cut the raspberries into cubes and toss with lemon juice and chopped basil. Arrange the sponge cakes in small bowls, then fill the bowls with alternating layers of whisked yoghurt and raspberries. Sprinkle with the brown sugar, leave to stand in the fridge and serve chilled. 


Aubergine hamburger with smoked scamorza cheese

Ingredients for 4 people: 1kg round organic aubergines, 200g smoked scamorza cheese, 50g parmesan, 250g sliced bread, 2 cloves of garlic, 2 fresh Almaverde Bio eggs, 5g marjoram, 5g thyme, breadcrumbs, clarified butter, organic extra virgin olive oil, salt and pepper .

Cut the aubergines length ways and stud with garlic, then season with marjoram, thyme, a little olive oil, salt and pepper. Bake in the oven for 30 minutes at 180 degrees. Once cooked, leave to cool before peeling the aubergines. Chop the flesh, add the parmesan cheese, sliced bread, one egg yolk and a pinch of salt. Knead, form them into balls and stuff them with smoked scamorza cheese. Dip into the egg, then into bread crumbs. Cook slowly in clarified butter and served warm.


Chard Pie

Ingredients: 700g organic chard, 100g plain flour, 40g grated parmesan, 40g grated pecorino cheese, 8 tablespoons extra virgin olive oil, salt.

Clean the chard, chop and squeeze to remove excess water. Place in a bowl and mix together with the cheeses, 2 tablespoons of oil and salt. Now make a well in the flour and pour in the remaining oil and a glass of warm water. Knead thoroughly, then divide the dough in two parts. Roll out one of these and use to line a greased baking tray. Fill with the chard mixture, cover and seal with the rest of the dough, then prick to create small holes. Bake at 180 degrees for about one hour. Serve warm.


Tagliolini pasta with cured ham and leeks

Ingredients: 300g fresh tagliolini pasta, 80g cubes of cured ham, 2 organic leeks, 1 bunch of parsley, Almaverde Bio extra virgin olive oil, salt, pepper. 

Cook the tagliolini in salted water. Meanwhile, in a pan, heat the oil and cook the leeks (cut into rings) over a low flame until lightly fried. Stir frequently with a wooden spoon, then add the cubes of cured ham and some cooking water from the pasta. Season with chopped parsley, a pinch of salt and a sprinkle of pepper. Drain the pasta when al dente, transfer to the pan and toss with the dressing. Serve immediately.


Pear tart

Ingredients for 4 people: 225g Almaverde Bio type “0” flour, 215g sugar, 350ml cream, 150g butter, 40g peeled, ground hazelnuts, 6 eggs, 4 steamed organic pears, 3 and a 1/2 teaspoons pear liqueur, 1 tablespoon water, salt.

For the dough: mix 65 g sugar with the butter and hazelnuts. Add 1 egg, water, a pinch of salt and flour. Wrap the dough in plastic wrap and leave to stand in the fridge for one hour. Roll out, line the dishes with the dough and prick the base. Bake at 200 degrees for 15 minutes. For the filling: mix 150 g sugar with a tablespoon of flour, 5 eggs, cream and liqueur. Arrange the pear slices in the dishes, pour in the filling and finish cooking at 190 degrees for 5 minutes.


Pistachio wafer

Ingredients for 4 people: 150g organic shelled pistachios, 100g flour, 65g sugar, 3 egg whites, 1 tablespoon orange extract, a pinch of salt. 

Beat the egg whites with the salt, whisk until stiff and add the sugar a little at a time. Stir in the flour, pistachios and orange extract. Grease a rectangular mould, pour in the mixture and bake at 180 degrees for 35-40 minutes. Turn out the bread onto a tray, leave to cool and wrap in plastic wrap. Leave in the fridge for one night, then cut into slices. Place the wafers on a baking tray and heat in the oven at 110 degrees. Store in an air-tight container.


Belgian endive salad

Ingredients for 4 people: 600g organic Belgian endives, 6 tablespoons olive oil, 3 tablespoons apple cider vinegar, 1 tablespoon mustard, salt, pepper. 

Separate all the endive leaves, wash well and dry with a cloth. Cut into thin slices and place in a salad bowl. Mix the mustard in a bowl with the oil. Separately, dissolve the salt in the vinegar. Mix together in the same bowl and add a pinch of pepper. Beat well with a fork to get a smooth sauce and pour over the endives. Mix carefully and serve.


Organic Sicilian-style rolls

Ingredients for 4 people: 8 slices of veal breast, 50g cured ham, 2 organic artichokes, 1 small organic onion, lemon juice, 3 tablespoons extra virgin olive oil, 2 tablespoons white flour, 1 tablespoon butter, 1/2 cup vegetable stock, 1/2 cup white wine, salt and pepper. 

Clean the artichokes and blanch in boiling water, with salt and lemon juice. Drain, then cut the artichokes into segments. Chop the ham, place in a bowl and mix together with the butter. Lay out the slices of meat, stuff them with the mixture and artichokes. Add salt and pepper, roll and tie them up with string, then dip them in the flour. Put oil in a pan, brown the onion, add the rolls and leave to brown. Cook on a low flame, add the wine and, little by little, the stock. Once cooked, serve the rolls hot, accompanied by their own juices.


Lemon tart

Ingredients for 4 people: 225g flour, 150g butter, 150g sugar, 150ml single cream, 25g icing sugar, 4 eggs, 1 egg yolk, juice of 3 organic lemons, organic orange juice, grated zest of 1 lemon, 3 tablespoons water. 

Add the butter to the flour. Mix until it has a crumbly consistency, and then add 1 egg along with the water, icing sugar and lemon zest. Wrap the dough in plastic wrap and leave to stand in the fridge for one hour. Roll out the dough, use it to line a cake mould, prick with a fork and bake at 190 degrees for 10 minutes. For the filling: whisk 3 eggs, then stir in the egg yolk, lemon and orange juice, cream and sugar. Pour into the dough-lined mould and bake for a further 20 minutes. Serve with whipped cream. 


Wholemeal pizza with herbs

Ingredients for 4 people: 250g Almaverde Bio wholemeal flour, 15g brewer’s yeast, 1 bunch of parsley, 1 bunch of basil, 1 egg yolk, 2 sprigs of marjoram, 3 sprigs of thyme, 1 sprig of rosemary, 3 tablespoons extra virgin olive oil. 

Dissolve the yeast in a little water and pour into the centre of the flour well. Add a tablespoon of oil along with the salt and water. Knead to obtain a smooth and elastic dough. Toss the dough and leave to rise under a towel for about an hour. Roll out the dough to the thickness of about half a centimetre, then cut out small circles, brush with the oil and sprinkle with chopped herbs. Bake at 180 degrees for 20 minutes and serve warm. 


Cuttlefish with peas

Ingredients for 4 people: 1kg cleaned cuttlefish, 600g Almaverde Bio frozen fine peas, 1/2 litre vegetable stock, 1/2 cup white wine, 350g peeled tomatoes, 2 tablespoons chopped parsley, 4 tablespoons olive oil, 1 onion, salt and pepper. 

In a pan add oil, finely chopped onion and parsley. As soon as the onion has browned, add the cuttlefish cut into rings and salt and pepper. Leave the flavours to absorb and simmer with white wine. After the wine has reduced, add the peas and tomatoes. Cook for 30 minutes over a low flame and add the stock, until the cuttlefish is tender. Serve immediately with a sprinkling of salt and pepper. 


Easter cake

Ingredients for 8 people: 600g Almaverde Bio type “0” flour, 400g ricotta cheese, 1 kg organic spinach, 100g grated parmesan, 8 organic eggs, 150ml extra virgin olive oil, fresh marjoram, salt and pepper. 

Place the flour on a work surface, add 2 tablespoons of oil along with the salt and knead, adding warm water to obtain a uniform dough. Knead the dough and divide it into 14 pieces, shape into loafs and leave to stand for a couple of hours under a damp cloth. Clean, wash and cook the spinach with a little salt. Squeeze, chop and place in a bowl. Fold in the ricotta cheese, 2 eggs, parmesan cheese, marjoram, salt and pepper, and mix well. Now grease a cake tin and roll out the dough to line it. Place the first layer of dough in the tin, brush with oil, add another layer and so on until there are 7 layers. Add the filling, level and make six holes to pour in the eggs. Sprinkle with the cheese and place the remaining dough sheets in the same way as before. Fold over the dough at the edges, brush with oil, prick and bake at 180 degrees for 40 minutes.


Organic barley with herbs

Ingredients for 4 people: 250g Almaverde Bio pearl barley, 1/2 finely chopped organic onion, 1 bunch of aromatic herbs (thyme, basil, parsley, sage, rosemary), 1/2 cup dry white wine, 40g butter, 75ml vegetable stock, 2 tablespoons grated parmesan cheese. 

Wash the barley and drain. Wash the herbs, dry and chop finely. Sauté the onion in the pan with half of the butter. Add half of the herbs and brown, add the barley and let it toast for a few minutes. Stir, moisten with the wine and let it evaporate over high heat. Add the stock a little at a time and cook for 40 minutes. Towards the end of cooking, stir in the remaining herbs. Remove from heat, add the remaining butter and the parmesan cheese, stir and serve hot. 


Beans in uccelletto sauce

Ingredients for 4 people: 300g Almaverde Bio dried beans, extra virgin olive oil, 300g ripe tomatoes, 2 cloves of garlic, fresh sage, salt and pepper. 

Cook the beans in salted water, then drain and keep warm. Heat the oil in a pan, add the garlic, sage and beans. Stir and fry for a few minutes. Sieve the tomatoes and add to the pan along with salt and pepper. Cover and cook for 15 minutes. Serve hot. 


Spaghetti with broad beans and courgettes

Ingredients for 4 people: 1kg fresh organic broad beans, 400g spaghetti, 340g organic courgettes, parmesan cheese, extra virgin olive oil, salt and pepper. 

Heat the oil in a frying pan and add the broad beans without their outer skin. To aid cooking, water can be added. Cook for 15 minutes, add salt and pepper to taste. Take half the beans and blend them with a glass of warm water to make a smooth, thick cream, all the while cooking the remaining beans for another 15 minutes. Meanwhile, wash the courgettes and cut into strips, then add them to the beans for the last 5 minutes of cooking. Add the cream, stir and turn off the heat. Bring to the boil salted water and cook the spaghetti. Drain, add to the pan with the sauce and stir in the parmesan. 


Organic aubergine rolls

Ingredients for 4 people: 4 long organic aubergines, 500g ricotta cheese, 500g grated parmesan cheese, rocket, parsley, extra virgin olive oil, salt and pepper. 

Cut the aubergine into thin slices, then sprinkle with salt so as to eliminate the vegetable water. Transfer to a bowl with oil, parsley, salt and pepper. Leave the aubergine to marinate for at least 5 minutes, then grill in a non-stick pan. Add the ricotta and parmesan to the leftover marinade, season with salt and pepper then mix well. Stuff the slices of aubergine, colour each one with a rocket leaf and roll them up to form the rolls. Serve garnished with mint leaves. 


Fantasia dell’orto pies with ricotta and lentils

Ingredients for 4 people: 350g Almaverde Bio Fantasia dell’orto frozen vegetables, 200g cow’s milk ricotta cheese, 60g red lentils, 35g parmesan cheese, 2 eggs, 1 sprig of savory, salt, pepper.

These pies are good both hot and cold, perfect for aperitifs, brunches and snacks, but they also make great appetisers. 

Instructions: Wash the lentils and cook them in water for about 12-15 minutes. They should remain firm. Drain well. Meanwhile put the Fantasia dell’orto frozen vegetables in a pan and cook, stirring often. Make sure that the mixture remains dry, add salt to taste and leave to cool. In a bowl mix the eggs with the ricotta and parmesan until it forms a smooth cream. Add the well-drained lentils and vegetables, along with the chopped savory and pepper. Line the individual moulds with baking paper and fill them generously. Bake at 180°C for 15-18 minutes. Wait 10 minutes before turning out the pies and serve.

Recipe and photo by Tiziana Molti, food blogger and food photographer, author of the blog “L’ombelico di Venere”


Cream of peas with saffron and lemon cuttlefish au gratin

Ingredients for 4 people: For the cream: 400g Almaverde Bio ultra-fine peas, 1 shallot, 500g vegetable stock, 1 sachet of saffron. For the cuttlefish: 12 small cuttlefish, 40g fresh bread, 30g extra virgin olive oil, 1 teaspoon chopped Sucor garlic, 1 teaspoon zest of 1/2 an organic lemon. To serve: extra virgin olive oil, chopped Sucor parsley, lemon slices 

Instead of cuttlefish you can use diced cod, monkfish or salmon. This dish can be prepared in advance and reheated at the time of serving. 

Instructions: In a pan, heat two tablespoons of extra virgin olive oil, brown the chopped shallot and add the peas. Cook for few minutes so that the flavours can infuse and dilute with the hot stock. Cook for 10 minutes, add the saffron and use a hand blender to make a cream. Meanwhile, prepare the cuttlefish. Preheat the oven to 180°C. In a mixer, blend together the bread, garlic, parsley, lemon zest and olive oil. Wash and dry the cuttlefish, sprinkle with breadcrumbs and cook in the oven for 10 minutes, transfer to the grill and let the cuttlefish brown for a further 4-5 minutes. Pour the cream of peas onto the plates, place 3 cuttlefish au gratin in the centre, finished with a drizzle of extra virgin olive oil and Sucor parsley. Garnish with a slice of lemon and serve. 

Recipe and photo by Tiziana Molti, food blogger and food photographer, author of the blog “L’ombelico di Venere” 


Wholemeal green tagliatelle with mushrooms

Ingredients for 4 people: For the pasta: 400g wholemeal spelt flour, 250g Almaverde Bio Spinaci foglia su foglia individually frozen spinach leaves, 2 eggs, 1 tablespoon chopped Sucor parsley. For the sauce: 450g Sucor Gran misto funghi con porcini frozen mushrooms, 1 teaspoon chopped Sucor garlic, 1 teaspoon chopped Sucor parsley, 6 tablespoons extra virgin olive oil, salt. Wholemeal spelt flour is more difficult to work with than the traditional 00 flour, so keep some extra flour to the side and add if needed. This is also because the moisture from the dough can vary based on how much water is left in the spinach and on the size of the eggs. 

Instructions: Put the spinach in a pan with a little water, turn on the hob and stir often until the spinach is cooked. It will only take a few minutes. Drain and leave to cool. Squeeze the spinach well to obtain approximately 120 grams. Whisk together the spinach, eggs and parsley, knead the purée with the flour until it forms a firm and smooth ball. Cover the dough with a bowl and leave to stand 15 minutes. In a pan heat a tablespoon of extra virgin olive oil and brown the garlic. Add the frozen mushrooms, salt and cover with a lid. After a few minutes, add water and simmer for about 40 minutes, adding more water if necessary. After cooking, the sauce should be only slightly damp. Roll out the dough thinly, sprinkle with flour, roll up and cut out 8 millimetre wide strips. Unroll and arrange the tagliatelle in trays covered with baking paper. Boil plenty of salted water and cook the tagliatelle for a few minutes. Drain and put the pasta directly in the pan, season with the remaining oil and extra parsley. Complete with a little parmesan cheese to taste. 

Recipe and photo by Tiziana Molti, food blogger and food photographer, author of the blog “L’ombelico di Venere”


Sweet potato waffles with asparagus and mustard

Ingredients for 4 people (about 8 waffles): For the waffles. 420g uncooked red sweet potatoes*, 90g wholemeal oat flour, 75g fat free  Greek yoghurt, 15g hemp seeds, 3 eggs, 1 tablespoon lemon juice, 12g yeast for cakes, 3 sprigs of thyme, salt, black pepper, oil for the grill. For the asparagus: 250g Almaverde Bio frozen asparagus, 30g mild mustard, 4/5 fresh spring onions, 2 cloves of garlic, 2 teaspoons of extra virgin olive oil, salt, black pepper, 12g hemp seeds, 4 sprigs of thyme .

If you want to prepare the batter in advance, store it in the fridge until 30 minutes before using and add the yeast at the last moment. Oat flour is high in protein and has a low glycemic index, but you can replace it with wholemeal flour made from other grains if desired. This dish makes a perfect brunch, but is also great for lunch or as an unusual dinner. If you do not have a waffle grill, you can make pancakes with the same batter. 

Instructions: Peel and boil the potatoes, which should weigh *350g when cooked, drain well and mash with a potato masher. In a bowl beat the eggs, add the yoghurt, potatoes, lemon juice, hemp seeds, thyme, salt, pepper and stir. Sieve the oat flour and yeast into the mix. Stir until the ingredients are just mixed. Heat the waffle grill. Soak a piece of absorbent kitchen roll with oil and grease both sides of the grill, quickly add a few tablespoons of the batter and close the grill. Cook for a few minutes or until golden brown. Remove the waffles with tongs, grease the grill again and continue until you have used up all the batter. Meanwhile, heat two teaspoons of oil in the pan and sauté the spring onions (cut into rings) over very low heat until they are soft. Remove from pan and set aside. Add the asparagus with garlic to the same pan along with a cup of water and cook for about ten minutes, adding very little water at a time if necessary. After cooking no liquid should remain in the pan. Remove from heat, add the cooked spring onions and season with salt and pepper, add the mustard and stir gently. Serve the waffles with the asparagus, season with hemp seeds and fresh thyme. 

Recipe and photo by Tiziana Molti, food blogger and food photographer, author of the blog “L’ombelico di Venere”


Asian champignon mushrooms and courgettes with Basmati rice

Ingredients for 4 people: 300g champignon mushrooms, 160g whole grain Basmati rice, 3 light courgettes, 1/2 hot green chilli pepper, 1 clove of garlic, 1 onion, 2 teaspoons ground coriander, ginger root, 3 tablespoons soy sauce, 3 tablespoons sesame oil, 10g light sesame seeds, fresh parsley. 

Adjust the amount of spices according to your taste. You can also enrich the recipe with other vegetables such as carrots, leeks and artichokes. 

Instructions: Wash and drain the rice and leave to cook for about 35-40 minutes in boiling water, drain and set aside. Wash the courgettes, remove the ends and cut into thin slices. Heat up 1 tablespoon of oil in a pan and add the courgettes. Leave to cook for 7-8 minutes, turning often. Remove from the pan and set aside. Put the pan on the hob with a second tablespoon of oil, add the garlic, chopped chilli pepper, onion cut into fine slices, coriander and grated ginger. Fry and add the mushrooms, cover with a lid and simmer for 20 minutes, adding water if necessary. Finally, add the courgettes and simmer in the soy sauce. Adjust the seasoning to taste. Remove the vegetables from the pan, add the remaining oil, heat well and add the rice. Toast for a few minutes. Serve the vegetables with rice. Add parsley and sesame seeds to taste. 

Recipe and photo by Tiziana Molti, food blogger and food photographer, author of the blog “L’ombelico di Venere”

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