Recipes

Heat 1 tablespoon of oil in a saucepan over medium-high heat. Season the shrimp with 1⁄4 teaspoon of salt.

Add enough oil to a large, deep skillet to cover the base and place over medium-high heat. When the oil shines, add the onion, carrots, and celery to sauté until glassy and just tender, about 5 minutes.

Bring 3 quarts of water to a boil in a 5-quart container. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender.

We put the water, salt and quinoa. Cook for 20 minutes, stir gently. We drain the quinoa in a fine strainer and leave it in a salad bowl and wait for it to cool down a bit.

Cook the feathers for about 10min. In a pan place half an onion, finely chopped, half a chopped red pepper, when the onion is transparent, add some mushrooms in small pieces, add everything well until the mushrooms are done.

Heat in a skillet with about 4 tablespoons of olive oil. Add the onion and cook for 2 to 3 min. Then add the garlic and red pepper and cook until golden brown.