Recipe: Easy

Ingredients for 1 portion



– 3 Asparagus

– 3 Artichokes

– a dozen Hop Sprouts

– 1/4 of Carrot

– Mixed salad to taste

– Extra virgin olive oil q.b.

– Soy sauce

– Sesame seeds (1 tablespoon)

– Paprika

– Salt to taste.

– Pimento

– Umeboshi Vinegar



– 100 gr. Cashews

– 70 gr. water

– 0.125 gr. Saffron (1 sachet)

– Pepper

– Sweet paprika

– 20 gr. Extra virgin olive oil

– A pinch of salt


Salad preparation:

Asparagus – Cut off its tips. Steam for 5 minutes and then grill them. They should remain a little crunchy (al dente).

Artichokes – Remove the outer leaves, peel the stem, cut them in half and remove the internal beard with a spoon. Once cleaned, put them in a bowl with water and lemon to prevent them from turning black. Steam until they are soft (about 10/15 minutes). Then place in a pan with Extra virgin olive oil, Sesame Seeds, Paprika and Soy Sauce.

Carrot – Peel the carrot and cut into thin slices. Mix with Extra virgin olive oil and a pinch of salt. Place flat and space out in a baking dish and cook at 180 °C/350°F for about 20/30 minutes (until crispy).

Hop Sprouts – Wash them well and put them in the pan with a little olive oil, Pimento and blend with a drop of Umeboshi Vinegar until they are tender.

Mixed salad – Wash the leaves.


Cashew and Saffron Cream Preparation:

Soak the cashews for at least 12 hours.

After that time, blend them with WATER, SAFFRON,  PEPPER, PAPRIKA and OIL to obtain a smooth sauce. If necessary, adjust seasoning to taste.

Recommended Posts

No comment yet, add your voice below!

Add a Comment

Il tuo indirizzo email non sarà pubblicato. I campi obbligatori sono contrassegnati *