3/10 recipes

Mele Ripiene al Forno

serves 6

4 Big Apples (Golden Delicious)

1 tbsp raisins

3 tbsp apricot jam

5 tbsp rum

8 "amaretti biscuits" (gram crackers could work too...)

butter

2 tbsp brown sugar

50 gr sliced white almonds

3 oranges (make orange juice out of)

Wash the apples, dry with paper towel. Take out the core, leaving the bottom. Soak the raisins in warm water for 10 minutes.

Put 3 tbsp of jam in a bowl, add the rum, the (squeeze water out) raisins and crumbled biscuits.

Place the apples in a buttered baking pan. Stuff the apples with the jam and biscuit mixture. Sprinkle the sugar on top, small pieces of butter, almonds and squeezed fresh orange juice. Bake at 180 degrees Celsius for 40 minutes.

During the cooking time, wet the top of the apples with the sauce from the bottom.

Pinzimonio tricolore

Serves 6

3 ripe red tomatoes

3 sun dried tomatoes

1 pinch oregano

400gr ricotta

1 bunch chives

60 gr white almonds

1 bunch basil

Dip the fresh tomatoes in boiling water for 1 minute. Peel, take out the seeds, cut in cubes, salt, let drain in a colander for 20 minutes.

Dip the sun dried tomatoes in boiling water as well for one minute. Dry with a paper towel and chop. Add in the fresh tomato cubes, mix and add oregano, salt, pepper, and oil.

Put the tomatoes in the bottom of a small glass.

Toast the almonds and chop. Whisk half of the ricotta, salt, add the almonds and blend (in a blender) until its a crunchy mixture. Place on top of the red tomatoes in the cup.

Blend the basil with the rest of the ricotta, salt and pepper to get a green cream. Place the green cream on top of the white one. Leave in the fridge until serving.

(In my opinion, it is a better antipasto with toast or bread to serve it on top of)

and for my favorite dish of the day....

Pasta Integrale al pesto Mediterraneo

6 servings

400 gr Whole-wheat spaghetti

Bunch of Parsley

Celery Leaves

30 grams Pine Nuts

3 tomatoes

Oregano

Oil

Salt

Pepper

Chop 10 grams of parsley leaves with 10 grams of celery. Places them in a blender with pine nuts, pepper, salt, oregano, and oil. Make a creamy consistency.

Dip the tomatoes in boiling water for 1 minute. Peel them and chop. Mix with the pesto sauce. Cook the Pasta in salty boiling water, strain and dress with the sauce.

So easy, so healthy.