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CANNABIS SATIVA
Cannabis sativa is a plant that originated in the Orient.
Its use as a textile fibre goes back to the Neolithic age
and to China, the country that grows more of it than
any other. It is a versatile plant that grows rapidly and
the entire plant from the stem to the seeds can be used
to make paper, fabrics, carpets, body care products and
foodstuffs. The flour from the seeds is good for making
baked products, oil and food paste. It gives dishes a
pleasant nutty taste and is full of proteins and minerals.
In fact, the protein in the seed contains all the essential
amino acids such as Omega-3 (linoleic acid) Omega-6
(linoleic acid) that are important for our bodies.
la casa del lago
b&b
Ingredients if possible organic, for 2 servings
– 1 large aubergine – 1 garlic clove – 150 g of pasta
– chopped parsley as desired – extra virgin olive oil
– salt & pepper to taste
Finely chop the garlic and cut the aubergine into
small cubes. Lightly fry in organic olive oil for about 15
minutes and then add the chopped parsley. Cook the
Canapa Sativa Bio-in pasta in plenty of salted water,
drain, pour on the sauce and enjoy.
EQUISETUM
Equisetum or corn horse tail is part of the Equisetaceae
family. It’s a plant with small green twigs that ripens
in the middle of summer and grows in damp places
such as at the edges of streams. It has been known to
man since ancient times and the philosopher Galen
said that it was a panacea thanks to the substances it
contained: mineral salts, silica, organic acids, vitamin C
and flavonoids. Pharmacologic studies at the beginning
of the 20th century further confirmed its benefits due
to its high levels of silica which make it one of the most
valuable of the remineralising plants.
Ingredients if possible organic, for 2 servings
– 1 red onion – 2 dark green zucchini – 1 aubergine
– 150 g of pasta – one pack of vegetable Béchamel sauce
– extra virgin olive oil – oregano leaves
– salt & pepper to taste
Cut up the onion, the zucchini and the aubergine and
lightly fry in organic olive oil. Add salt & pepper to
taste. Make sure the vegetables remain crunchy. Cook
the Equiseto Bio-in pasta in plenty of salted water, drain
and pour over the crunchy vegetables. Place it all in
a casserole spreading out the dressed pasta well and
add the vegetable Béchamel sauce and some grated
Parmesan cheese and then place in the oven for 20 min.
The pudding is in the eating!!!
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La Romagnola
Prodotti Alimentari S.r.l.
Via Martiri Ponte Bastia, 11
44016 San Biagio di Argenta (FE)
tel. 0532 809666 - fax 0532 809477
email - [email protected]
www.la-romagnola.it
From a great passion
for organic farming
foods
Paola’s
organic recipes
05/11/2012 14:46:16
Khorasan Kamut grain
RICE
SWEET CORN
Khorasan Kamut is said to be the ancient grain
for modern life. It is appreciated for its unique
taste, its digestibility and because it is highly versatile.
This cereal has quite high levels of proteins and minerals
particularly of selenium, zinc and magnesium. The Bioin pasta made with Khorasan Kamut grain is suitable
for everybody, adults and children alike thanks to its
hypoallergenicity and digestibility.
Among the great ancestral staple foods was rice, second
only in importance to wheat. Originating in China, it
was imported during the Roman Empire and spread
throughout the marshes of the Po Valley. Thus, for
centuries now, Italy has been known as the “Country of
Rice”. From Italy’s top quality wholemeal rice (with the
husk removed) quick-cooking pasta is obtained in which
the properties of the rice remain unaltered. Being easily
digestible and gluten-free, it is particularly recommended
in cases of food intolerances.
Sweet corn or maize is an ancient cereal that comes
from Central America. It is a grass plant from the
gramineous family and is rich in vitamin A group
B, mineral salts such as iron, sodium, potassium,
phosphorus and magnesium.
Ingredients if possible organic, for 2 servings
– 1 red onion – 100 g of cherry tomatoes – 150 g of pasta
– extra virgin olive oil – basil leaves as desired
– salt & pepper to taste
Thinly slice the onion and lightly fry it in organic olive
oil, cut the tomatoes into segments and add the softened
onion, add salt & pepper to taste and cook for 10 minutes.
Cook the Khorasan Kamut Bio-in pasta in plenty of salted
water, drain and dress with the sauce adding basil leaves
as desired.
EMMER WHEAT
Emmer wheat or triticum dicoccum is the world’s oldest
known wholemeal cereal- it was grown by the Celts and
the Egyptians and was the favourite cereal of the Romans
who made biscuits out of it. It is a very strong and hardy
plant and therefore does not need any treatments to grow
it. It has recently been rediscovered thanks to its nutritive
and healthy properties. In fact, more than other cereals it
is rich in fibres, group B vitamins and mineral salts such
as iron and magnesium. Bio-in emmer wheat pasta is a
natural food for those who care about what they eat.
Ingredients if possible organic, for 2 servings
– 150 g of your favourite Bio-in pasta shape
– a small jar of Pesto alla Genovese
It is recommended to cook the Bio-in emmer wheat pasta
in plenty of salted water and dress with the Pesto alla
Genovese, coated with a few spoonfuls of cooking water.
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Ingredients if possible organic, for 2 servings
– 1 leak – 2 dark green zucchini – 150 g of pasta
– extra virgin olive oil – about 5 g of savory
– salt & pepper to taste
Cut up the leak and lightly fry in organic olive oil, cut the
zucchini into long thin strips, add the leak, salt & pepper
to taste. Make sure the vegetables remain crunchy!
Cook the pasta in plenty of salted water with two
spoonfuls of oil. Drain, dress and enjoy.
With maize flour, besides making the classic polenta,
you can also make tasty gluten-free pasta suitable for
anyone that has an intolerance to grain.
Ingredients if possible organic, for 2 servings
– 1 red onion – 1 red or yellow pepper
– 1 green pepper – 150 g of pasta
– extra virgin olive oil – salt & pepper to taste
Slice the onion in long thin strips and lightly fry in
organic olive oil. Add the peppers, also cut into long thin
strips, add salt and pepper and cook for 10 min.
Cook the Bio-in maize pasta in plenty of salted water
with two spoonfuls of oil. Drain, dress, serve and enjoy.
BARLEY
RYE
Barley was the first cereal to spread amongst
Mediterranean civilisations, as long ago as 4000 B.C.
Rye is a cereal that is grown all around the world
because it can adapt to all climatic conditions even
growing at 1500 metres above sea level. It forms part of
the gramineous family and it seems it was cultivated as
long ago as the Bronze Age, above all for making bread.
Bio-in, on the other hand, has come up with a delicious
pasta which has a good high level of mineral salts such
as phosphorus, group B vitamins, fibres, proteins and
above all lysine, an important amino acid for our bodies.
Indeed, in ancient Rome, the gladiators used to eat large
quantities of it to increase their strength.
Barley stands out for its high level of soluble fibres
and its low glycaemic index. Besides that, it has good
protein qualities and salts such as calcium, phosphorus,
potassium and magnesium. Rich in vitamins PP-B1-2B6-E this ancient cereal is recommended for everybody,
especially children and the elderly.
It is recommended to cook Stelline di Orzo Bio-in in
vegetable broth adding carrot as desired and a medium
sized potato, both cut in batons (a julienne). Aromatize
with chopped parsley and crumble some soft curd
cow’s cheese over the top and if you like some flakes of
Parmesan.
Ingredients if possible organic, for 2 servings
– 150 g of pasta – 10 g of pine nuts
– extra virgin olive oil – salt & pepper to taste
Cook the rye pasta of your choice, better if it’s Bio-in, in
plenty of salted water with two spoonfuls of oil.
Drain the pasta, dress with organic extra virgin olive oil,
pine nuts and flakes of Parmesan … Enjoy.
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