Back to the old traditions with an ancient way of cultivating the soil , and rediscover them thanks to high-tech tools.
Revolutionizing short, not only the life of every single ear of corn, from birth until its transformation in the fields , but also the way in which you use them and then to eat. This is the philosophy of the farm ” Floriddia ” Peccioli .Here, time stands still, or rather, the clock returned back : they have banned chemical fertilizers , insecticides or herbicides and here you will find genuine products capable of going to the palates of consumers by bringing to the table not only the taste, but also an awareness of the different way of eating .
Here are some genuine recipes for you :
Millet croquettes with vegetables
2-3 tablespoons of oil e.v.o.
1 cup and a half of millet
1 clove of garlic
2 peppers 125 gr.
2 eggs parsley
Chop the onion and garlic and fry in a pan with the oil. Add carrots and parsley , diced peppers and salt. Meanwhile, put to cook millet in a saucepan with 2 ½ cups of water with a pinch of salt, it will take about 15-20 minutes. When it is ready , mix it with the vegetables and eggs , season with salt , leave to cool for about ten minutes , roll into round croquettes , dip in flour and bake at 180 degrees , until it is golden. Good hot , good cold .
Wheat Etruscan salad
300 grams of wheat etrusco
1 kg and 300 gr. not too ripe tomato
Extra virgin olive oil 500 gr mozzarella
two ribs of celery
Soak the corn for at least 10 ore.Metterlo in a pot with cold water and a little salt and let it simmer for 15 minutes then fire covered without stirring until it is cooked al dente . Let it cool . Add all ingredients and fresh diced carrots led into very thin slices , capers and olives in piacere.Condire joining with the excellent olive oil. Fry the zucchini already in flour and cut into slices . Place the mixture well mixed salad in special molds and place in the refrigerator for at least an hour. Spilling the stencil on the plate and decorate with slices of fried zucchini .