Want to surprise your friends at dinner? Try spirulina

Spirulina Platensis (Arthrospira Platensis) is a micro-algae rich in protein, vitamins, antioxidants, omega 3 and 6, minerals, essential amino acids (it contains a total of 18 amino acids and has a protein content that is more than twice that of soybean meal and three times that of beef) and many other nutrients. Just 6 grams of Spirulina is equivalent to about 4kg of apples (Vitamin A) – 1.5kg of grapes (Vitamin B2) – 135gr of carrots (Beta-Carotene) – 200gr of raw spinach (Iron).

It is among the most powerful and balanced foods available on our planet. It has countless health benefits: it strengthens the immune system, counteracts fatigue, has energizing, anti-inflammatory, antioxidant and detoxifying properties. It helps regulate blood sugar, LDL cholesterol and triglyceride levels. Contains no iodine, easily digested and high assimilation efficiency.

Our organic Spirulina is produced by Severino Becagli in an innovative plant in Grosseto, Tuscany. Pure Spirulina has many uses in cooking: the powdered one can be included in different preparations, the flaked one in salads, cream soups or as a finishing touch on risottos to give texture to your dish and support from a protein point of view.

Extremely convenient to use in granules-these are special preparations with Spirulina due to innovative processes. The recipe is unique in the world. It dissolves easily in water, so it is the ideal solution for athletes and students.

And if you want to surprise your friends at dinner, make spirulina pasta. An ideal sauce would be a fish sauce, or simply with an EVO oil and anchovy.

For the fish sauce, choose some mixed fish fillets: sea bream, sea bass, monkfish, amberjack, etc. and cut them into small pieces.
On a frying pan heat a little olive oil (never overdo it with oil, better a final touch raw) a few cloves of garlic and add the fish.
If you like also some chili pepper and cherry or date type tomatoes, but choose ripe ones).
Cook for 5 minutes, turn off the heat and let your ragout rest.
Cook the spirulina pasta in boiling salted water and remove it from the water a couple of minutes before the end of cooking time, drain (leave some of the cooking water aside) and place the pasta back on the pan with the meat sauce.
Stir everything gently over moderate heat for a minute-this way the pasta absorbs the sauce well. If it becomes dry, on the other hand, add a little water from the cooking process.
Once it is served, sprinkle with a sprinkling of chopped parsley and pepper.
The last two ingredients always use raw to maintain freshness and avoid bitter notes.

Simpler version as an alternative to meat sauce is with extra virgin olive oil (if you prefer to use quality butter) and anchovy.
Lightly heat olive oil (or butter), add a few cloves of garlic, a few anchovy fillets, chili pepper if you like, and turn off the heat.
The lukewarm oil will release the flavor and aroma of these ingredients, the anchovy will gently sear (you can crush it with the help of a fork), all without burning, keeping the characteristics of the raw materials intact.
As in the previous version, remove the pasta from the heat a minute before, place it back on the pan with oil and anchovy (garlic you can remove), stir gently for less than a minute on the heat and turn it off.
In this version a sprinkling of Parmesan cheese I don’t mind, add chopped parsley, pepper and Your dish is ready to be served.

Choose all your ingredients high quality-a poor quality olive oil could ruin your dish.

Let your imagination run wild. Spirulina lends itself to so many preparations.