Isola Bio Ricette

Potato Gnocchi with Creamy Basil Pesto made with Basil and Hazelnuts

For the gnocchi: wash the unpeeled potatoes very well and put them in a pan. Cover with cold water and a pinch of coarse salt and bring to the boil. Cook for about 35′ or until the potatoes are well cooked. Drain and peel them. Crush them while still hot with the appropriate tool and […]

“Carbonara” Fettuccine with Courgettes and Mint

Separate the egg whites from the yolks and put the yolks into a bowl (the egg whites can be used for another recipe). Add the Isola Bio Soy Cuisine Cream, a pinch of salt, and a generous amount of freshly ground black pepper. Mix well until smooth and creamy. In the meantime, wash and trim […]


Spiced lentil soup with coconut milk

Rinse the lentils well and cook them in a pan for 40 minutes with the bay leaf and a pinch of salt. Drain and rinse to cool them. Clean and finely chop the onion with the garlic and chili pepper. Heat the sesame oil in a pan and brown them well. Add the chopped fresh […]


Vegan mac and cheese

Heat the vegan béchamel in a saucepan. Add the mustard powder, passing it through a small sieve to eliminate lumps, add the garlic powder and adjust the flavour by adding salt, pepper and nutmeg if necessary. Cook until it reaches a boil, then turn off and set aside. If desired, you can also add 50 […]


Creamy lemon risotto with aubergines

Toast the pine nuts in a frying pan until they are golden and crunchy and set aside.Wash and trim the aubergines. Cut in half, remove and discard the central part containing the seeds (which can be used for other preparations, such as a filling or a vegetable stock) and leave the outer part attached to […]


Creamy Mushrooms Risotto

Clean, wash and dry off the mushrooms. Cut the champignons and cardoncelli into slices but leave the chiodini whole. Brown the peeled and crushed garlic in 3 tablespoons of oil in a pan. Add the cardoncelli first and cook for about 5 minutes. Then add the champignons and cook for 2 minutes. Finally add the […]

“Fake” vegan carbonara with sage and crispy tempeh

Clean the squash, remove the skin, internal filaments and seeds, and cut it into small cubes. Clean the onion and chop finely. Heat 2 tablespoons of oil in a large pan and sauté the onion over low heat. Add the squash and let it flavour. Salt, pepper and cook with a lid for about 20 […]

Mafaldine with Creamy Sauce of Confit Tomatoes with Thyme

To prepare tomato confit: wash well and dry the tomatoes and cut them into halves. Cover a baking sheet with parchment paper and grease it lightly with a little oil. Arrange the chopped tomatoes with the cut end facing upwards, in a single layer. Sprinkle with salt, ground black pepper, a light dusting of sugar […]


Almond Milk Cream Of Purple Cauliflower with Garlic and Parsley Croutons

Clean the cauliflower, remove the middle part and the leaves and divide it into florets. Wash it well and drain. Divide the larger florets in 2 or 4 parts. Peel and finely chop the onion. Sauté it in a pan with oil on low heat until it is slightly wilted without browning. Add the cauliflower […]

Vegetarian Pumpkin, Lentil and Mushroom Curry

Rinse the lentils well under running water. Boil a pot of lightly salted water and pour the lentils. Simmer for about an hour and 15 minutes, then drain the lentils and put them aside. Finely chop the onion together with the garlic cloves and peeled ginger. Heat some oil in a pan and sauté the […]

Spelt Cakes and Oat Drink with Taggiasche Olives and Rosemary

Mix the two flours in a bowl with the baking powder. Separately, mix oat milk with water and sugar until the latter has completely dissolved. Add the liquid to the flour and work the mixture in a mixer. If mixing with hands, place the flour in a large bowl and form a cavity in the […]