Mini Sungreen cherry with two creams


Fresh spreadable cheese: 60 grams
Lime: ½
Taggiasca olives: 6
Avocado: ½
Lemon: ½
Sungreen cherry tomatoes: 15
Salt to taste.
Pepper as needed.
Chives: to taste


1. Wash the cherry tomatoes and dry them.

2. Cut the cherry tomatoes into two parts lengthwise, gently removing the seeds with a digger. During this operation, be careful not to detach the petiole which will serve both as a decoration and to grasp the morsels.

3. Prepare the first cream. Peel the avocado reducing the pulp into cubes and blend it with a pinch of salt and lime juice.

4. Prepare the second cream. Mix the cream cheese with the grated lemon zest, adding a pinch of salt and a generous grind of pepper.

5. Now arrange the cream cheese in the cherry tomatoes and add the avocado too.

6. Ston the olives, cut the pulp into cubes and distribute it over the stuffed tomatoes.

7. Complete the plate of Sungreen mini-cherries with two creams with a little chopped chives and serve.

Sweet Kabu alla trentina


Sweet Kabù Turnip: 1 kg
Bacon (or lard): 100 grams
Sugar: 1 tbsp
Extra virgin olive oil: to taste
Salt to taste.
Pepper as needed.


1. Peel the turnips and cut them into not too small pieces.

2. In a large pan, heat two tablespoons of oil with the bacon cut into small pieces.

3. As soon as the pancetta becomes slightly golden, add the diced turnips, add salt and pour in the water to cover them. Also add a pinch of salt and a teaspoon of sugar.

3. Cover the pan and cook over low heat for about 40 minutes.

4. Check the consistency after 40 minutes, if the water has collected, remove from the pan and serve in a serving dish.

Tuna Salad, Sunpeach cherries and rocket


Natural pink tuna: 1 box – drained weight 155 gr
Spring onions: half a bunch
Sunpeach cherry tomatoes: 80 grams
Basil: ¼ of a bunch
Parmesan bites: 50 gr
Rocket: 50 gr
Extra virgin olive oil: 2 tbsp
Balsamic vinegar: 25 ml
Salt to taste.
Pepper as needed.


1. Drain the tuna in a colander.

2. Cut the spring onions into thin slices.

3. Cut the cherry tomatoes in half.

4. Set aside a few basil leaves for garnish and chop the rest.

5. Mix the spring onions with the cherry tomatoes, the bites of Parmesan and the basil.

6. Arrange everything on the rocket.

7. Spread the tuna on the rocket.

8. Mix the oil with the balsamic vinegar and season with salt and pepper.

9. Sprinkle the resulting salad and garnish with the basil set aside.

Tricolor Spaghetti with Sunpeach


Spaghetti: 360 gr
Sunpeach cherry tomatoes: 300 gr
Ricotta: 200 gr
Basil: a few leaves
Garlic: 1 clove
Extra virgin olive oil: 2 tbsp
Salt to taste.


1. Boil the water for the pasta.

2. Wash the cherry tomatoes, cut them in half or in quarters and brown them in a non-stick pan with garlic and extra virgin olive oil.

3. Keep the cherry tomatoes on the heat for a couple of minutes, season with salt, add the chopped basil and cook over low heat for another 7-8 minutes.

4. In the meantime, cook the spaghetti in a saucepan according to the time indicated on the package, taking care to drain them al dente.

5. Transfer the spaghetti to the cherry tomatoes pan, toss them together with the cherry tomatoes for a couple of minutes, then serve and season everything with salted ricotta flakes.

Tasty Sunpeach tomatoes in a pan


Sunpeach cherry tomatoes: 400 grams
Garlic: 1 clove
Sprigs of rosemary: 3-4
Extra virgin olive oil. q.s.
Salt to taste.
Black pepper to taste


This recipe allows you to easily make a healthy, light and tasty side dish in just a few minutes.

1. On a cutting board, finely chop the rosemary needles with the peeled garlic and salt and set aside.

2. Wash the cherry tomatoes, dry them with a kitchen towel and cut them in half.

3. Heat a large non-stick pan greased with a drizzle of oil and arrange the half cherry tomatoes with the cut side facing down.

4. Leave them in this position over a very high flame until they are just “caramelized”. At this point, turn them with the help of a fork, season with more oil and the prepared aromatic mince.

5. Continue cooking for a few minutes until they are completely softened, then serve the tasty tomatoes in a pan hot or cold.

Sungreen green cherry Bruschetta


Fresh Sungreen cherry tomatoes:
Lemon: ¼
Balsamic vinegar to taste
Extra virgin olive oil. q.s.
black pepper


1. Toast the slices of bread in the oven or on a hot plate.

2. Wash and slice the Sungreen cherries.

3. Once the slices have been toasted, rub the bread with a clove of garlic cut in half and sprinkle it on the surface with a drizzle of extra-virgin olive oil.

4. Season the bruschetta with the green cherries, add salt and pepper. Sprinkle everything with another drizzle of olive oil and good balsamic vinegar.

5. To give a sour note, you can add a few drops of lemon juice.

Sungreen green tomatoes Chutney


Onions: 3
Garlic: 2 cloves
Ginger: 40 g
Chilli: 1 red
Apple cider vinegar: 300 ml
Sungreen tomatoes: 1.5 kg green
Brown sugar: 250 g
Salt: 1 tbsp


It is a recipe of Indian origin, the green tomato chutney is a perfect sweet and sour sauce to give a spicy touch to your dishes.

1. Peel the onions, garlic and ginger and cut everything finely.

2. Wash the chilli, divide it in half, remove the seeds and cut into thin slices.

3. In a pan, heat the previously cut onions, garlic and ginger and add the chili pepper cut into slices.

4. Add the vinegar to the pan and let it simmer for about 10 minutes.

5. Remove the stems of the tomatoes and cut them into not too small cubes.

6. Put the chopped tomatoes in a pan with the salt and sugar and leave to simmer for about 20 minutes.

7. Once the tomatoes are cooked, add them to the cooked mixture of onions, garlic, ginger and chilli.

8. Chutney goes very well with fried or grilled turkey meat.

Sweet Kabu au gratin


Turnip Sweet Kabù: 700 gr
Milk: 500 ml
Butter: 1 nut
Parmigiano Reggiano: to taste
Salt to taste.
pepper as needed.


Delicate and perfect for winter, baked turnips au gratin are simple to prepare and truly delicious.
To give this dish an extra boost, you can add flavorings such as nutmeg, curry or black pepper. You can also add aromatic herbs, one above all the thyme that goes perfectly with the taste of turnips.

1. Peel the turnips with a potato peeler, then cut them into 3-4 mm thick slices with the help of a mandolin.

2. Spread the butter into cubes on the bottom of a pan suitable for cooking in the oven.

3. Distribute the turnips forming layers like lasagna, flavoring each layer with a pinch of salt and nutmeg.

4. Cover with the milk and spread the grated Parmesan cheese on the surface.

5. Bake at 200 ° C for 40 minutes, until the turnips are tender and the milk has dried, forming a sort of béchamel.

6. Serve the turnips in the oven after letting them cool for about ten minutes.

Sweet Kabu caprese Salad


Large ripe tomatoes: 2
1 tablespoon of Sweet Kabù leaves
Vinegar: 1 tsp
Half lemon in juice
Extra virgin olive oil: 1 tbsp
Salt to taste.


This recipe is a reinterpretation of the classic caprese in which the protagonist is mozzarella.
In this recipe, the entire Sweet Kabù plant is used instead of mozzarella, without wasting anything. The leaves are rich in folate, potassium, iron and vitamins K and C. If left over at the end of the preparation of the chopped leaves, it can be used as a dressing for salads, meats or roasted vegetables.

1. Prepare the Sweet Kabù leaf mixture by chopping the leaves.

2. Put the mixture in a cup and mix it with the olive oil.

3. Add the lemon juice, a dash of vinegar and a pinch of salt.

4. Cut the Sweet Kabù into thick slices after removing the stems and leaves, the green part.

5. Slice the tomato to obtain slices of a certain thickness.

6. Arrange the Sweet Kabù alternating with tomato slices on a large plate.

7. Cover everything with the previously prepared mixture and add a pinch of salt.

Rigatoni with Saku Saku and toma cream


Cabbage Saku Saku: 350 grams
Rigatoni type of pasta: 250 grams
Toma cheese
Celery leaves
Extra virgin olive oil: to taste
Salt to taste.


1. Coarsely chop the cabbage, place it in a saucepan with 150ml of water, 2 bay leaves, a drizzle of oil and a pinch of salt. Cover and cook in 12-15 minutes.

2. Bring the saucepan of water to a boil, add salt and dip the pasta into it.

3. Cut the toma into cubes, add it to the cooked cabbage and blend with a tablespoon of pasta cooking water, one of oil and a sprig of peeled celery.

4. Blend everything together until you get a very fine cream.

5. Drain the pasta and dress it with the cream.