Do you want to surprise your friends at dinner? Try with Spirulina
Spirulina Platensis (Arthrospira platensis) is a high-protein microalgae, rich in vitamins, antioxidants, omega 3 and 6, minerals, essential amino acids (contains a total of 18 amino acids and has a protein content which is more than double that of soy flour and three times that of beef meat), and many other nutrients. Just 6 grams of Spirulina is equal to approximately 4kg of apples (Vitamin A) – 1,5kg of grapes (Vitamin B2) – 135gr of carrots (Beta-Carotene) – 200gr of raw spinach (Iron).
It is one of the most powerful and balanced foods available on our planet. This microalgae reinforces your immune system and counteracts fatigue. It has energizing, anti-inflammatory, antioxidant, and detoxifying properties which help regulate blood sugar levels, LDL-cholesterol, and triglycerides. Does not contain iodine, easily digestible, and has a high assimilation efficiency.
Our Organic Spirulina is 100% natural, certified GMO-free, produced without the use of additives and pesticides, made in Tuscany, at the innovative plant in Grosseto by Severino Becagli. Pure spirulina has many uses in cuisine: you may insert spirulina powder in different preparations, the one in flakes in salads, on cream-soups, the final touch on risottos, to give consistency to your plate and give protein support.
Extremely comfortable to use it in granules: they are special preparations with Spirulina and made thanks to innovative processes. The recipe is unique in the world. It easily melts in water: the ideal solution for sportsmen and students.
And if you want to surprise your friends for dinner, prepare pasta with spirulina. A perfect seasoning is the fish ragout, or simply with EVO oil and anchovy.
For the fish ragout, choose some mixed fish fillets: sea bream, sea bass, monkfish, amberjack, etc., and cut them into small pieces.
On a frying pan heat some extra virgin olive (EVO) oil (never overdo with oil, better a final touch of the raw one) a few cloves of garlic, and add the fish.
If you prefer a bit of chili pepper and cherry or datterino tomatoes, but choose them ripe). Cook all for 5 minutes, turn off the heat and let your ragù rest.
Cook the spirulina pasta in boiling salted water and remove it from the water a couple of minutes before the end of cooking, drain (set aside a little cooking water) and place the pasta on the pan with the ragout. Mix everything gently over moderate heat for a minute: in this way pasta absorbs the sauce.
If it becomes dry, add a little cooking water.
Once served sprinkle with chopped parsley and pepper. Always use the last two ingredients raw to keep the freshness and avoid the bitter notes.
A simpler version as an alternative to ragout is the one with extra virgin olive oil (if you prefer to use high-quality butter) and anchovy.
Heat olive oil (or butter) slightly, add a few cloves of garlic, a few anchovy fillets, if you like chili pepper, and turn off the heat.
Warm oil will help to release the flavor and aroma of these ingredients, anchovy will melt gently (you may mash it with the help of the fork), all without burning, maintaining all characteristics of the raw materials.
As in the previous version remove the pasta from the heat a minute before the cooking end, place it on the pan with oil and anchovy (you may remove garlic ), mix gently for less than a minute on the heat, and turn it off.
In this version personally, I prefer to use a sprinkling of Parmigiano Reggiano cheese, then add chopped parsley, pepper, and your plate is ready to be served.
Choose all your high-quality ingredients: low-quality olive oil could ruin your dish.
It is one of the most powerful and balanced foods available on our planet. This microalgae reinforces your immune system and counteracts fatigue. It has energizing, anti-inflammatory, antioxidant, and detoxifying properties which help regulate blood sugar levels, LDL-cholesterol, and triglycerides. Does not contain iodine, easily digestible, and has a high assimilation efficiency.
Our Organic Spirulina is 100% natural, certified GMO-free, produced without the use of additives and pesticides, made in Tuscany, at the innovative plant in Grosseto by Severino Becagli. Pure spirulina has many uses in cuisine: you may insert spirulina powder in different preparations, the one in flakes in salads, on cream-soups, the final touch on risottos, to give consistency to your plate and give protein support.
Extremely comfortable to use it in granules: they are special preparations with Spirulina and made thanks to innovative processes. The recipe is unique in the world. It easily melts in water: the ideal solution for sportsmen and students.
And if you want to surprise your friends for dinner, prepare pasta with spirulina. A perfect seasoning is the fish ragout, or simply with EVO oil and anchovy.
For the fish ragout, choose some mixed fish fillets: sea bream, sea bass, monkfish, amberjack, etc., and cut them into small pieces.
On a frying pan heat some extra virgin olive (EVO) oil (never overdo with oil, better a final touch of the raw one) a few cloves of garlic, and add the fish.
If you prefer a bit of chili pepper and cherry or datterino tomatoes, but choose them ripe). Cook all for 5 minutes, turn off the heat and let your ragù rest.
Cook the spirulina pasta in boiling salted water and remove it from the water a couple of minutes before the end of cooking, drain (set aside a little cooking water) and place the pasta on the pan with the ragout. Mix everything gently over moderate heat for a minute: in this way pasta absorbs the sauce.
If it becomes dry, add a little cooking water.
Once served sprinkle with chopped parsley and pepper. Always use the last two ingredients raw to keep the freshness and avoid the bitter notes.
A simpler version as an alternative to ragout is the one with extra virgin olive oil (if you prefer to use high-quality butter) and anchovy.
Heat olive oil (or butter) slightly, add a few cloves of garlic, a few anchovy fillets, if you like chili pepper, and turn off the heat.
Warm oil will help to release the flavor and aroma of these ingredients, anchovy will melt gently (you may mash it with the help of the fork), all without burning, maintaining all characteristics of the raw materials.
As in the previous version remove the pasta from the heat a minute before the cooking end, place it on the pan with oil and anchovy (you may remove garlic ), mix gently for less than a minute on the heat, and turn it off.
In this version personally, I prefer to use a sprinkling of Parmigiano Reggiano cheese, then add chopped parsley, pepper, and your plate is ready to be served.
Choose all your high-quality ingredients: low-quality olive oil could ruin your dish.
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