In the original, Fidelinka is a tortilla, because of the type of pasta. The recipe is from a magazine, but I don't know which one…
Polenta has been slowly returning to our daily lives for some time now, enriched with new combinations. Aromatic polenta smells of basil, parsley, but also chili and turmeric, and is anything but an ordinary and boring dish.
Turning leftovers from lunch into a fine dinner is a real challenge. If you want to pass the exam, remember fritters! There are almost no foods from which they could not be shaped, and kale is especially suitable, in combination with cheese.
Olive oil and balsamic vinegar must go with the coastal salad. It wouldn't go without rocket, and it would be hard to imagine it without red chicory. If you use all the ingredients of organic origin, you are stung on Wednesday.
A refreshing fresh cheese spread brings the scents of spring! Spread it on bread with seeds, and you’ve got a healthy and low-calorie breakfast or light appetizer. If you want to achieve a more elegant note, chop the chives instead of the young onion.
Mediterranean people are known for hedonism, health and longevity, and so there is no reason not to follow their diet. Recipes can also be adapted to sandwiches, such as this one with fragrant basil, which you are free to take to work or on a trip.
Chicken pockets shaped into pockets, filled with a mixture of cheese, green part of spring onions, parsley and oregano combined with white wine serve with pasta and enjoy.
From the lake Lago di Garda "Vegetina", the gastronomic team found inspiration in the risotto. In addition to the very famous Milanese, risottos with seafood and vegetables such as this simple, light summer dish are especially popular.
Artichoke originates from the regions of southern Europe, northern Africa and the Canary Islands. In its preparation, olive oil is always used, which complements the sweet and bitter taste of artichoke, and it also likes the neutral taste of pasta.