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 well-being.
Rinse the lentils under running water and boil them for 20 minutes. Clean the chicory, cut it into small pieces, and sear it for 4 minutes in salty boiling water. Cut the onion into slices and brown it in a pan with some oil, add the lentils and drain the chicory. Let it gain flavour for a few minutes, add more salt if necessary and add the ground walnuts. Cook the pasta al dente, once drained dress it with the sauce.
Wash the aubergines, slice them into slices about 12 cm thick and paint each slice with a sauce made of 1 Olivhealth monodose per portion, garlic and 3 tablespoons of water. Wrap the aubergine slices in aluminium foil, and cook in the oven at 180° for around 35 minutes. In the meantime, cook the tomato sauce with a pinch of salt and a couple of basil leaves. Place the cooked aubergine slices in four single baking trays alternating with slices of parmesan and mozzarella here and there, the whole covered in tomato sauce. Cook the au gratin in a pre-heated oven at 180° for about 40 minutes and serve garnishing with fresh basil.
Cut the swordfish into very thin slices gently pressing them; successively, put them in a bowl with an Olivhealth EVO oil monodose, 2 tablespoons of lemon juice, a pinch of salt and some chilli. Wet the slices with the sauce and leave to rest for 40 minutes, stirring them from time to time. Wash the radish and courgettes, grate them à la julienne and distribute them on the dish; put the lemon juice left over in a bowl, add salt and stir until the salt is dissolved and add a pinch of chilli. Drain the sauce off the swordfish. Add an Olivhealth monodose and whisk it to turn it into a sauce. Season the radish and courgettes with the sauce, then, place them on top of the slices of rolled swordfish.
