Good food is good mood

The savoury broccoli pie recipe with ricotta is a super greedy cottage with guaranteed success. The puff pastry turns into the crunchy shell of a soft and tasty filling which, once baked in the oven, will become stringy and irresistibly golden. A simple and quick recipe, perfect for solving a last-minute invitation in a short time: serve it warm as an appetizer of a party buffet or a dinner with friends. Tasted cold, even the next day, it becomes the perfect meal to be consumed during the lunch break at the office. Find out how to prepare it by following all our tips step by step. FOR 6 PEOPLE Calories in the recipe- 2200 INGREDIENTS PUFF PASTRY 1 roll • 470 kcal FRESH RICOTTA 200 gr • 146 kcal BROCCOLI 1 MOZZARELLA 150 gr • 280 kcal COOKED HAM IN CUBES 100 gr • 43 kcal GRATED PARMESAN 3 tbsp EGG 1 • 750 kcal EXTRA VIRGIN OLIVE OIL as needed • 901 kcal SALT as required • 0 kcal PEPPER as required • 79 kcal The calories refer to 100 grams of the product How to prepare the savoury brocco

The stuffed chicken pockets have an idea for a tasty main dish tasty and original. In our recipe we have made pockets of chicken breast and filled them with potatoes, mushrooms and cheese: but you can also prepare them with ricotta and spinach. Once stuffed and flavoured with spices, the chicken pockets will be completed with grated cheese on the surface and baked in the oven. The end result will be a rich and tasty dish, to be served with a mixed salad or with vegetables au gratin. Here’s how to prepare them. INGREDIENTS CHICKEN BREAST 3 large fillets • 750 kcal CHAMPIGNON MUSHROOMS 200 gr • 750 kcal POTATOES 2 • 750 kcal SOFT CHEESE IN CUBES 40 gr SOUR CREAM 2 tablespoon • 193 kcal SPICE MIX TO taste SALT UP TO taste • 21 kcal GROUND BLACK PEPPER TO taste The calories refer to 100 grams of the product How to make stuffed chicken pockets Cut the soft cheese into cubes (1); in the meantime, cook the mushrooms in a pan with garlic and a drizzle of oil. Open the chicken breast as if to f

The risotto with leeks and saffron is a refined first course with a delicate flavour. Quickly stewed in a pan and then blended, the leek turns into a soft and enveloping cream with which to season one of the most suitable varieties of rice for this kind of preparations, Carnaroli (medium-grained rice): with large and tapered grains, it perfectly absorbs the sauce, maintaining a consistency always impeccable. The saffron, added half-cooked, gives the preparation a touch of colour and a pleasant aroma. Quick and easy, prepare it for a Sunday family lunch and serve it with fried leek strips in boiling oil: they will be the crunchy and absolutely irresistible note of your dish. Find out how to make it by following our recipe step by step. Risotto with leeks and saffron quick and easy recipe 30 MINUTES Calories in the recipe: 1050 INGREDIENTS MEDIUM-GRAINED RICE 320 gr LEEKS 3 SAFFRON 1 sachet (0.125 gr) • 310 kcal GRATED PARMESAN 80 g • 21 kcal WHITE WINE 1 glass • 21 kcal PEANUT OIL TO ta

The Moroccan lentil salad is a truly original and surprising summer dish. Of Maghreb origin, this preparation will conquer everyone for its explosive taste, thanks to the combination of the strength of spices, the freshness of mint and the sweetness of dried fruit, and the fragrant and irresistible aromas. To be served at a standing dinner with friends or an informal aperitif, it is prepared in advance, to allow time for the flavours to blend, and is also perfect for vegetarian guests. INGREDIENTS DRIED LENTILS 200 gr CELERY STICK 1 • 21 kcal CARROTS 3 • 21 kcal SPRING ONIONS 2 • 25 kcal 1 sprig mint SWEET PAPRIKA 1 tablespoon • 305 kcal CUMIN 1 tbsp LEMON 1 • 15 kcal DRIED FRUIT (RAISINS, DATES, PRUNES …) 50 gr EXTRA VIRGIN OLIVE OIL • 901 kcal SALT • 286 kcal PEPPER • 79 kcal The calories refer to 100 grams of the product How to prepare the Moroccan lentil salad Collect the lentils in a pot, cover with cold water and add 1 carrot and the celery stick (1); put on the fire and cook the

The lentil and potato soup is a dish enjoyable and tasty warm, perfect especially during the winter. The preparation of this recipe is very simple and requires the use of a few ingredients: you can choose both dried lentils, to be soaked first, and canned ones, preferably in a glass jar. An invigorating and nutritious vegetarian dish, a classic of winter comfort food, which also serves to purify after excesses at the table. A versatile recipe served with toasted croutons, or enrich it with the pasta, the rice or with other cereals: in this case, it can also be considered a single dish. Perfect for the evening, in the warmth at home, but also ideal to take to the office, in its pasta-free version, because it is also excellent when warm. Here’s how to make a great lentil and potato soup. FOR 2 PEOPLE Ready in: 40MIN Calories in the recipe: 855 INGREDIENTS LENTILS 250 gr • 92 kcal POTATOES 600 gr • 750 kcal CARROTS 2 • 21 kcal ONION 1/2 • 21 kcal CELERY 1 rib • 21 kcal CLOVES 3 EXTRA VIR

The cavallucci cookies of Siena are biscuits spiced tasty and fragrant typical of the beautiful city of Palio: an ancient recipe, from generation to generation handed down, made with a mixture of flour, nuts, honey, sugar, candied orange, anise and spices, without eggs. Of Christmas sweets widespread since the times of Lorenzo the Magnificent, with the name of Biriquocoli, prepared to be stored for long periods. Later they took the name of Cavallucci (little horses), as they were offered to horse drivers who stopped in the country inns. Once ready, the cavallucci are usually consumed tipped in Vin Santo, Marsala, Passito di Pantelleria or Moscato, like the famous Tuscan cantucci , but they are also excellent to taste for a greedy moment. Here’s how to prepare them. INGREDIENTS FLOUR TYPE 00 300 gr • 36 kcal SUGAR 250 gr • 750 kcal CHOPPED WALNUT KERNELS 100 gr CANDIED ORANGE IN CUBES 70 gr ACACIA’S HONEY 50 gr • 304 kcal WATER 50 gr • 0 kcal GROUND CINNAMON 1 tsp CRUSHED ANISE SEEDS 1

Beans and sardines is a simple single dish, which has all the flavour of the recipes of the past. A humble dish, typical of the seafaring tradition, which sees legumes as protagonists, once considered the “meat of the poor”, and a very cheap and tasty bluefish, too often underestimated despite its great properties. The sardines, lightly breaded and fried in boiling oil, are mixed with a tomato and borlotti sauce, for a truly delicious result. Follow step by step our recipe and serve it as a second or main dish, to be completed with a few slices of homemade bread to make the shoe, on the occasion of a lunch or a family dinner. INGREDIENTS SARDINES 500 gram BEANS, CRANBERRY ALREADY BOILED 300 gram GARLIC 1 clove TOMATO PUREE 100 ml BREADCRUMBS TO taste PEANUT OIL TO taste EXTRA VIRGIN OLIVE OIL TO taste SALT to taste Nutrition Facts Calories 1527 % Daily Value* Total Fat 80.3g 103%, Saturated Fat 33.9g 169%, Cholesterol 250mg 83%, Sodium 3281mg 143%, Total Carbohydrate 95.2g 35%, Dietary

The white chocolate salami is a very popular sweet without cooking but today I propose a recipe that makes it more delicious thanks to the use of white chocolate. Its scent is delicious and can be consumed at the end of a meal but also as a snack and is a dessert that revisits the classic Christmas cake making it more greedy. FOR 8 PEOPLE Calories 330 INGREDIENTS WHITE CHOCOLATE 200 g • 532 kcal BISCUITS 250 g • 430 kcal SUGAR 60 gr • 750 kcal BUTTER 70 g • 380 kcal MILK 50 ml • 286 kcal The calories refer to 100 grams of the product How to prepare white chocolate salami Put the biscuits in a mixer (1) and when they are crumbled (2) transfer them to a bowl with high sides to work the salami. Meanwhile, divide the butter (3) and melt it in the microwave or in a bain-marie. Pour the butter and sugar into the bowl with the biscuits (4). Add a little milk (5) and mix with a scoop (6). Break up the white chocolate (7) and melt in the microwave or in a bain marie. Pour it into the dough (8).

The spongata is a typical Christmas speciality of certain areas of ‘ Emilia-Romagna, of Tuscany and Liguria. A puff pastry shell, similar to a sweet shortcrust pastry, contains a rich and aromatic filling, with a firm consistency, based on white wine, dried fruit, honey and stale bread. It is a preparation to be made comfortably in advance and which matures in the following days, mixing textures and flavours, to give the best of itself. Make our version, decorated with a delicious braided crown, sprinkle it with a little icing sugar and serve it at the end of the Christmas lunch. Find out how to prepare it following our recipe. INGREDIENTS FOR DOUGH FLOUR TYPE 00 200 gr • 750 kcal BUTTER 75 gr • 380 kcal GRANULATED SUGAR 70 gr • 146 kcal SWEET WHITE WINE 1 small glass VANILLA essence to taste • 470 kcal FOR THE STUFFING HONEY 250 gr • 304 kcal DRY WHITE WINE 200 ml BREADCRUMBS 75 gr • 21 kcal SHELLED WALNUTS 75 gr ALMONDS 40 gr • 595 kcal RAISINS 30 gr • 317 kcal PINE NUTS 25 gr • 595