All those recipes with raw vegetables need very little add of salt while they already have natural mineral salt.
Visual taken from Canva.com
Ingredients (6 persons)
100 g basil, 30 g thyme, 20 g mint, 15 g fennel, 15 g marjoram, ½ head of fresh garlic (that will be removed later), 250 g walnuts, 200 ml extra virgin olive oil, parmesan, fresh chili.
For the pasta: 200 g flour, 300 g durum wheat flour, 2 eggs, a bit of water.
Chop the herbs and nuts.
Slice the garlic in thick slices so it can be removed later. Mix it with olive oil, the chili and a little salt.
Marinate for about an hour.
Make the pasta dough with all the ingredients.
Let it rest for about 30 minutes. Roll the dough and cut into stripes (thickness N. 3 in the pasta machine).
Boil until it will be “al dente” and season with the sauce and some parmesan cheese.
Allergens: egg, gluten, walnut
Good source of: polyphenols and vitamins from the herbs and the extra virgin oil. Rich of natural mineral salt.
Visuals taken from Italian Cuisine Cooking School
5 leaves Swiss chard, 5 leaves black cabbage, 1 zucchini, 1 celery stalk , 50 g extra virgin olive oil, 1 red fresh onion, 100 g boiled cannellini beans, 12-15 whole cherry tomatoes, 3 garlic cloves, 1 bunch of sage, chili, day-old bread slices.
Slice all vegetables and sauté in a pan with extra virgin olive oil starting from onions, then cabbage, celery, zucchini and chard.
Smash the garlic cloves and put them in another pan with oil, sage and chili. Add the whole cherry tomatoes and cook for 10 minutes.
Meanwhile toast some slices of day-old bread.
Lay the bread in the serving dish and cover with vegetables, beans and top with tomatoes. Sprinkle with some extra virgin olive oil and serve immediately.
Allergens: celery, gluten
Good source of: natural mineral salt, vitamins and polyphenols.
Visual taken from Canva.com / the last one from Italian Cuisine Cooking School