Recipes

with Bio Avena Cuisine

Red Beetroot Consommè rosse

Ingredients

3 red beetroots,
1 onion
1 celery stick
100 g of cannellini beans
2 spoons of tomato purée
2 spoons of ‘Bio Avena Cuisine’
1 sprig of parsley
1 spoon of minced pine nuts
2 cm of kombu seaweed
2 laurel leaves
1 pinch of coriander
oil and salt

Preparation
dip the beans in water overnight, drain the water and start cooking with kombu seaweed and laurel. In the meantime mince onion and celery and cut the beetroot into small cubes. Panfry everything in a pot with a thin layer of oil. Add salt and coriander, cover and let cook. When all ingredients are ready, put them together in a pot, whisk and serve garnishing each bowl with a pinch of parsley, 2 spoons of ‘Bio Avena Cuisine’ and a pinch of minced pine nuts.

Fusilli (pasta) with
oat cream

Ingredients

300 g of fusillli (or
other short pasta)
4 artichokes
2 garlic cloves
1 sprig of minced dill
1 pinch of paprika
4 spoons of ‘Bio
Avena Cuisine’
oil and salt

Preparation
clean, wash and slice the artichokes. Cook them in a sauce pan, adding the crushed garlic, salt, paprika and three teaspoons of water. In the meantime cook the pasta in salt water. With a fork crush the artichokes, add to the drained pasta and serve. Garnish with remaining artichoke slices, drizzle with ‘Bio Avena Cuisine’ and sprinkle with crushed dill or parsley.

Pear Dessert

Ingredients

4 big pears or 6 small
1 pack of “Bio Avena Cuisine”
4 spoons of raw cane sugar
1 pinch of cinnamon
10 macaroons
2 spoons of maple syrup
6 almonds

Preparation
Peel and slice the pears, and place them in a saucepan with 2 spoons of sugar, allow to simmer on a low temperature for about 10 minutes. Then allow to cool. Add the ‘Bio Avena Cuisine’, the cinnamon and the macaroons; Mix everything well. Line the bottom of each bowl with maple syrup, serve the pear puree and when serving, garnish with slices of roasted almonds.

Lentil Timbale

Ingredients

300 g of red lentils
1 celery stick
1 onion
1 carrot
1/2 fennel
2 spoons of oat flakes
3 spoons of “Bio Avena Cuisine”
1 laurel leaf
1 pinch of paprika
1 small pinch of saffron
2 temple oranges
oil and salt

Preparation
Wash the lentils, place in a saucepan and add washed vegetables cut in cubes, allow to simmer with the laurel leaf. In the meantime, in a bowl mix the oat cream with saffron, a pinch of salt and a pinch of paprika. When lentils are ready, add oil, oat flakes (enough to thicken the mix).

With a brush, oil the moulds and fill them for 2/3 (they can be prepared in advance). Before you serve, heat them in bain-marie, then turn them over in the dish and garnish them with ‘Bio Avena Cuisine’, some temple orange slices and some finely cut peel.