A few of our fav foods at our latest Sun, Sand & Sea Retreat at Casa Ionio. MUSSELS WITH SPAGHETTI PASTA Ingredients Extra virgin olive oil 2 garlic cloves, lightly crushed (skin on) Fresh mussels, cleaned White wine Fresh parsley, finely chopped Black pepper Spaghetti Fresh cherry tomatoes, halved Instructions Heat a generous drizzle of extra virgin olive oil in a large pan and add the crushed garlic cloves with their skin on. Add the mussels and cook over medium-high heat until they begin to open. Deglaze with white wine and allow the alcohol to evaporate. Finish the sauce with chopped parsley and freshly ground black pepper. Meanwhile, cook the spaghetti in salted boiling water until slightly undercooked. Transfer the...
Life gets busy, but whenever you have just 30 minutes, you can whip up simple nourishing meals like chia pudding for breakfast, a big bowl of fennel salad for lunch and a hearty lentil soup packed with protein for dinner.
We believe that nothing beats the comfort of home-cooked meals. To inspire our yogis during the retreat week, our talented resident chef and pastry chef at Masseria Potenti have generously shared some of their favorite recipes here. Carrot Cake INGREDIENTS 320 g finely grated carrots 30 g brown sugar 70 g sugar 10 g honey 100 g almond flour 50 g hazelnut flour 80 g 00 flour 12 g baking powder 20 g starch 45 g oil or butter 2 eggs 1 egg yolk Zest of two oranges Lemon peel Grated ginger PREPARATION Mix all the powders with the zest and grated carrots. Beat egg yolk with sugars. Add the oil little by little and combine everything. Bake at 165°C...
