Bowl Mediterranea Ricetta Veg
VIDEORICETTA:
Ingredienti
(per 1 bowl)
120 g di fusilli integrali Bio Berrruto 1881
100 g di fagioli cannellini (già cotti)
20 g di feta 100% vegetale
120 g di pomodorini colorati
100 g di zucchini e melanzane arrostiti
30 g di rucola
Qualche rondella di cipolla rossa di Tropea
2 cucchiai di olive denocciolate
1 cucchiaio di pistacchi tritati
1 cucchiaino di curcuma (in polvere)
Menta, basilico, prezzemolo freschi q.b.
1 spicchio di aglio
1 limone
Olio evo, sale, pepe nero, aceto balsamico q.b.
Preparazione
- Cuocete i fusilli al dente in acqua salata, scolateli e fateli raffreddare
- In una padella, scaldate un filo di olio evo e la curcuma, aggiungete i fagioli e fateli insaporire per 2 min. regolando di sale
- Lavate e asciugate la rucola, lavate e tagliate i pomodorini
- Dopo aver arrostito zucchini e le melanzane, aggiungete l’aglio, la menta, il basilico e il prezzemolo tritati finemente, poi condite il tutto con olio evo, aceto balsamico e sale fino
- A parte, emulsionate gli ingredienti per il dressing (2 cucchiai di olio evo, sale, pepe nero e 1 cucchiaio di succo di limone)
- Componete la bowl aggiungendo nella ciotola la pasta, i pomodorini, le verdure grigliate, i fagioli, la rucola e le olive al centro
- Ultimate con le rondelle di cipolla, la feta, i pistacchi tritati, qualche spicchio di limone, qualche foglia di basilico e del prezzemolo tritato
- Irrorate con l’emulsione e mescolate delicatamente
Condividi
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500 gr
CI SPIACE, AL MOMENTO NON E’ DISPONIBILE
500 gr
CI SPIACE, AL MOMENTO NON E’ DISPONIBILE
500 gr
CI SPIACE, AL MOMENTO NON E’ DISPONIBILE
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