Naturally gluten free and rich in protein, but also phosphorus, iron, zinc and manganese. Not a pasta, but a real complete meal based on vegetables and legumes, in the format and speed of cooking pasta.
Which dish best represents our cuisine, if not pasta? Greedy and satiating, it lends itself to many condiment solutions, from the most traditional to the most imaginative. But if it is true that pasta likes (almost) everyone, it is equally true that many prefer not to overuse it. Who can not because gluten intolerant, but also those who lead a sports life or are attentive to a healthy and balanced diet.
Don't call it pasta. Completely gluten-free, Verdipiù di Felicia (absolute novelty on the Italian market) is a real complete meal based on vegetables and legumes, and therefore gluten-free but rich in protein, phosphorus, iron, zinc, potassium and manganese. No longer a sin of gluttony but, on the contrary, a first course in the name of health, which combines the beneficial properties of legumes with those of vegetables, but in the format and simplicity of cooking pasta. It only takes 5 minutes to put a rich, nutritious and balanced dish on the table, reducing preparation time to a minimum. With a very high presence of vegetables: 20% organic yellow pumpkin (140 grams of fresh pumpkin per 100 grams of Verdipiù) and 10% organic red beet (200 grams of fresh beetroot per 100 grams of Verdipiù), without legumes to be soaked at night, as grandmothers taught, or vegetables to clean. Only the cooking time of a normal pasta dish (and even less!) With the possibility of magically putting everyone in agreement. Sportsmen, health-conscious, lovers of good food, children and all those who choose a healthy and at the same time tasty food, can thus obtain a balanced nutritional supply from a single dish.
Two combinations are proposed: the yellow lentil and pumpkin striped lentils and the red and beetroot homemade lentils, colorful and inviting even for the little ones. In 5 minutes you bring to the table not a pasta dish but a complete meal, made of 100% organic products, to be seasoned simply with a drizzle of oil and grated Parmesan.
If you are looking for even more delicious ideas, here are two recipes for bringing Verdipiù to the table.
Garlic, oil and hot pepper
Ingredients
200g of Verdipiù with pumpkin
1 chili pepper
2 cloves of fermented black garlic
black olive crumble
extra virgin olive oil
salt
Method
Boil the pasta in plenty of salted water. Once cooked and drained, sauté in a pan with cold EVO oil and add slices of black garlic. Serve and garnish with chilli and black olive crumble.
So spontaneous
Ingredients
200g Verdipiù with beetroot
250g of borage (or wild herbs)
1 yellow pepper
1 yellow carrot
1 medium potato
Extra virgin olive oil
salt
Method
Boil the borage, the potato and the pepper and, after having peeled them, blend them all with oil. Cut the carrots into strips and place them in water and ice. Boil the pasta in plenty of salted water. Separately, form a borage mirror on the bottom of the dish on which to lay the pasta and season with extra virgin olive oil. Garnish with the carrots in strips and the emulsion of yellow pepper.
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