The sustainable future includes local and seasonal foods, respect of the nature, knowledge of the earth, respect of the workers. All the ingredients of the following recipes are seasonal and as local as possible.
Visual taken from Canva.com
Ingredients (4 persons)
150 g fresh green peas, 2 artichokes sliced, tips of 8 asparagus, 150 g fresh fava beans, 100 g minced beef, 2 cloves garlic, 100 g pancetta cut in small cubes, 2 spring onions, 50 ml extra virgin oil, some day-old bread for croutons, 1 l vegetable stock made with the leftovers of the vegetables, parsley.
Sauté the thinly sliced onion in oil until golden brown.
Add the pancetta, garlic and minced meat. Simmer for 15 minutes, then add all the vegetables.
Simmer for 5 more minutes, cover with the vegetable broth.
Boil for 30 minutes, then serve with croutons and a sprinkle of parsley.
Allergens: lupin, gluten
Good source of: Artichokes have good nutritional properties, not only for their fibre content, but also for the presence of minerals such as potassium, phosphorus, calcium and to a lesser extent iron, zinc and copper. They also contain vitamin C, A and B vitamins. In these vegetables we can also find a high percentage of water. Asparagus is rich in vegetable fibre, folic acid and vitamins. Peas are an excellent source of protein and fibre.
Visual taken from Canva.com / The last one taken from Italian Cuisine Cooking School
Ingredients (4 persons)
8 medium-sized tomatoes, 200 g rice (for risotto), 50 g extra virgin olive oil, 1 garlic clove, 1 onion, 100 ml white wine, a bunch of parsley.
For the stock: about 1 l water, 1 carrot, 1 onion, 1 celery stalk, some parsley stalks and basil.
Prepare the stock with all ingredients and let aside.
Cut the tomatoes to obtain a kind of a hat that will be used as a cover. Scoop out the tomatoes with a spoon and put them upside down to let the water go out. Keep the interior part of tomatoes aside.
Finely chop the onion and the garlic and fry them slightly in oil. Add the rice and sizzle for some seconds on high heat. Sprinkle with wine and let it evaporate. Add the interior part of tomatoes to the saucepan, together with chopped parsley. Add half of the stock and cook for about 20 minutes, mixing often and adding stock if needed from time to time. At the end, add grated parmesan.
Fill the tomatoes with the mixture and cover with the “hat”.
Lay tomatoes on an oven tray with some more oil and bake for 15 minutes at 200 °C.
Allergens: celery, sulphites
Good source of: proteins, lipids