INGREDIENTS for 2 People

250 gr of asparagus
1 potato
1 leek
Extravirgin Olive Oil
Lemon peel
Salt
Pepper
Vegetble broth

Clean the asparagus (not the extremit), cut the minto lille pieces. Make the same with the potato and the leek. Add broth and coking for about 30 minutes. Then blend. Cook the extremity and them to pureed soup. Server with pepper, a little bit of oil and lemon peel.

INGREDIENTI per 2 persone

200 gr of sole fillets
Breadcrumbs
Orange peel
Orange juice
Liking flavours
Extravirgin Olive Oil
Salt
Pepper

Mix breadcrumbs with orange peel and flavours. Put it on sole fillets on both sides. Make rolls with them. Put oil on the baking pan, put the rolls and covere them with orange juice and oil. Put into the oven at 180°C for about 15 minutes. If you want it’s possible to substitute orange with other citrus fruit.

INGREDIENTI per circa 30-35 biscotti

50 gr of sugar
50 gr of sunflower oil
70 gr of water
150 gr of flour (or 135 gr of flour and 15 gr of cocoa powder)
6 gr of yeast
Chocolate drops q.b. (depending on your wish)

Take a bowl and add sugar, oil and water. Add flour, and eventually cacao, and yeast. At the end chocolate gocce. Put the mixture on a baking pan covered with paper and put biscuits on it using sac a poche.

Put into the oven at 170°C for 15-20 minutes.

INGREDIENTS for 2 people:

140gr of whole spaghetti
3 Artichokes 
5-6 Colored Pachino
Juice of half Lemon
Salt
Extravirgin olive oil
Pepper
Garlic
White wine

Clean the artichokes and put into lemoned water. In the same time brown garlic with oil, add cutted artichokes. Add salt, pepper, and little white wine. Evaporate alcool and then cover the pan e cook for 30 minutes. After this time, blend half of artichokes and mix again with the others. Cook spaghetti and one minute before the richt coking put the minto the pan with artichokes. At the end add pachino tomatoes and serve.

INGREDIENTS for 2 people:

1 Cup of Cous Cous
1 Cup and half of water
250g of vegetables (Courgettes, Carrots, Peas, Pepper, Eggplant...)
6 Red mullet fillets 
Extravirgin olive oil
Salt

Starting to cut all vegetables and cook them with oil. If vegetables have different coking time use different pans or cook them separately.

During the coking of vegetables, take water to the boiling point, than switch off fire and put into the cous cous. Let the cous cous there for 10 minutes. Mix cous cous with vegetables. Cook the fillets rapidly using a pan and a little bit of oil. Serve cous cous and vegetables with fillets.