Natural Cooking. Easy And Quick Recipes To Correct Your Eating Habits.

By Roberta Graziano

Since antiquity, food has always been linked to social values. It reminds us of conviviality, of sharing but it also evokes of a sense of belonging.
However, the French writer François VI, Duke of La Rochefoucauld, Prince of Marcillac, said "Eating is a necessity, eating knowingly is an art", so the goal of this book is to collect some easy recipes with ingredients from the traditional mediterranean diet, which allow to eat healthily without foresaking the taste of the good food. 

• Language: English
• Publisher: Babelcube Inc.
• Release date: Jun 27, 2017
• ISBN: 9781547506064

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Anchovies all’ammiraglia

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Servings: 2

Difficulty: easy

Prep: 30 min

Cost: low

Ingredients:

300 g fresh anchovies

2 lemons

Olive oil

Oregano

Salt

Pepper

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Directions:

Clean the anchovies, remove the skin and fishbone, then arrange them on a single layer in a casserole dish .

Squeeze some lemon juice on it. Cover with cling film and keep in the fridge for 24h, flipping them over after 12h. 

Before serving, spread out the anchovies on a serving dish, season them with salt, oregano, pepper and finally drizzle some olive oil on it.

Cucumbers Appetizers

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Servings: 4

Difficulty: easy

Prep: 10 min

Cost: low

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Ingredients:

500 g cucumbers

3 dl water

Half glass of olive oil

Rib of celery

A small onion

Bay leaf

Half stock cube

4 grains of pepper

Thyme

A pinch of fennel

2 grains of crushed coriander

1 tbsp sugar

2 tbsp vinegar

A pinch of salt

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Directions:

After peeling the cucumbers, chop them into pieces. Fill a pan with water, oil, celery, onion, bay leaf, a stock cube, black pepper grains, coriander, dried fennels, a bit of thyme, sugar, vinegar and salt and slowly bring to the boil.

After boiling for a few minutes add the cucumbers and let them stew for 10 minutes, then with a wooden spoon scoop them out of the water and tip into a separate bowl.

Boil it out, uncovered, until the amount of liquid in the pan has reduced (by half), afterwards pour over the cucumbers and leave to cool. The cucumbers, soaked in their sauce, must