Chose the high quality of Olivhealth in the right dose. With the help of our chef Antonio Marraffa we thought up some easy recipes for the people who love to keep up with a healthy diet and sports.
Pour in a terrine lemon juice, olive oil, some salt, pepper and whisk the contents to obtain a semi dense sauce. Wash and dry the rocket, finely cut it, lay out the bresaola slices on a working surface area, and cut them into half to obtain two ribbons about 3cm wide. With each half slice and mozzarella make a roll. Place the rolls of bresaola on the trimmed rocket, so as to cover the part of mozzarella that stays uncovered. Place them on a plate and season them with the sauce based on lemon and Olivhealth extra virgin olive oil.
Clean and wash the vegetables, cut the onions, courgettes and French horn mushrooms into cubes. Boil the turnip tops draining them when al dente and put them apart.
Cook the vegetables starting with the onion, peppers, courgettes and mushrooms with a trickle of EVO Olivhealth oil. Wash the quinoa carefully to get rid of the layer of saporin present on the outside of the quinoa grain. In a saucepan heat some Olivhealth EVO oil and pour in the quinoa to toast it. Mix it so as not to stick, add salt and pepper and keep cooking it adding double the amount of water. When the grains start to open up and the water is absorbed, the quinoa is ready. Mix the vegetables, and mix with the quinoa to unite the flavours. Decorate with a couple of mint leaves and serve.
Boil the water and add the pasta; meanwhile, brown a clove of garlic in a pan and add the salmon and cut into small pieces, paying attention not to overcook it. Add the previously grilled courgette and mix the whole with a drop of water to make the sauce homogeneous. Once cooked, drain the tagliolini and sauté them with the sauce, adding the trimmed parsley and the Olivhealth uncooked EVO oil.
