This beautiful and simple, creamy feta sauce is a light pre-dinner appetizer served with pie or pieces of raw vegetables.

Cook the potatoes in a large covered pan in boiling salted water for 10-15 minutes or until soft. Squeeze the potatoes in a saucepan, then return them to the pan. If you want, add primrose, garlic and 6 tablespoons of potato oil with a lot of freshly ground black pepper. Cover the pan with a lid and shake it well to mix all the flavors.

In a large bowl, mix flour, salt, yeast and sugar. Add Filippo Berio olive oil and 350 ml of water. The mixture should be sticky, not dry. Turn the dough on a lightly floured work surface and knead for 10 minutes or until completely smooth. Put the dough in a large bowl sprinkled with flour and cover with a clean cloth. Leave for about an hour or until the dough size doubles. Place the dough on a clean, floured surface and knead for a minute to expel the air, put it back in the bowl and leave it covered for another 30 minutes to rise again. Your pizza dough is now ready to use.

Wash the spinach well, remove all the stems, chop and set aside. Heat the olive oil in a large skillet, then add the onion and simmer for about 5 minutes on medium heat until the onion softens. Add garlic and rice and cook, stirring, until all the rice has absorbed the oil. Add wine and cook for 1 minute. Add warm broth at the same time.

Cut the potatoes into pieces of equal size and put in a large pan with cold, salted water. Bring to a boil, cover and cook for 15-20 minutes, until completely cooked through.
Squeeze the potatoes out of the water and add the Filippo Berio tomato and ricotta pesto. Whisk with a mixer and season with salt and freshly ground black pepper. Serve sprinkled with Filippo Berio extra virgin olive oil.

Wash the eggplant, cut it in half lengthwise and make cross cuts. Add salt, pepper and olive oil. Arrange the eggplant halves in a pan and bake at 220 ° C for 20-30 minutes (depending on the size of the eggplant) or until you estimate that the eggplant is soft enough. Take the casserole out of the oven, transfer the eggplant to a plate and add chopped white over each half. onion, 2-3 Divella peeled tomatoes mixed with basil pesto. If you like hot peppers, be sure to chop fresh hot peppers as well.

Put the couscous in a large bowl, pass over the hot broth, stir and leave to stand until cool. In the meantime, cut the peppers into 4 cm pieces, discarding the core and seeds, cut the zucchini into thicker rings, and cut the onion into thicker pieces. Put all the vegetables in a bowl, add 2 tablespoons of olive oil and mix everything.

Preheat the oven to 180C and bake on baking paper. Pour the flour into a bowl and mix with the baking powder and polenta. Divide the eggs into two bowls. Whisk the egg whites with a mixer and then the egg yolks separately.

Prepare the jellies according to the instructions on the package, subtracting 1/2 cup of water from the total amount of water (of 1 liter). Add the melted butter to the ground biscuit and mix until just combined. Place on the bottom of the mold as a crust.

Heat the oil over medium heat. Add the garlic and chilli. Fry about 10 minutes, or until garlic is not browning and absorbed all the oil. Add lemon peel and remove from heat.

Delicious pasta with crispy bacon. Cook Divella pasta according to the instructions on the package. Add salt before cooking without adding oil.

Cook Divella pasta according to the instructions on the package. Add salt before cooking, without added oil.
While the pasta is cooking, mix all the ingredients in a large bowl. Drain the pasta, add to the bowl, mix well and serve.