Bowl with Venere rice, asparagus & wurstel and teriyaki sauce.

DI Chiara Maci | 5 May 2018

Did you miss my live streaming yesterday night?

Here you find the recipe and video 🙂


Bowl with turkey breast, venere rice, asparagus and carrots seasoned with a yogurt, vinegar and honey sauce.



200g oven-roasted turkey breast

150g venere rice

1 bundle of asparagus

3/4 carrots

100g of misticanza (mix of wild herbs and salad)


1 jar of white acid Yogurt

2 teaspoons of acacia honey

Extravirgin olive oil



Fresh ginger



– Clean asparagus removing the white ends and boil them whole.

– Bring water for rice to boil, salt it and cook rice for the time indicated over the package (You can also prepare it in advance)

– Peel carrots, wash them and cut them into rounds (you can squeeze a few lemon drops over them so that they do not turn black).

– Rinse and dry misticanza and put it into the bowl.

– Make 5 sections into the bowl and put carrots in one of them and venere rice in another one.

– Roll the oven-roasted turkey breast, cut it into thin slices and put it into his section.

– Drain asparagus, cut them into rounds and complete the bowl with stewed or boiled edamame.

– In a small bowl mix yogurt, honey, a little oil evo, a few mint leaves and a little fresh ginger, peeled and grated.

– Adjust salt, pepper and season everything.


Hot dog con salsa teriyaki, peperoni al forno e valeriana




3 hot dogs

2 peppers

White Vinegar


Oil evo

For teriyaki sauce:

120ml soya sauce

2 teaspoons of sakè

2 teaspoons of mirin (sweet sakè)

1 teaspoon of brown sugar

Fresh grated ginger


– Wash peppers and place them whole over a baking tray covered with baking paper. Cook them in oven for 40 minutes at 180c/200c. Once cooked, peel them, cut them into thin slices and season with a little oil, a little white vinegar and basil.

– Prepare teriyaki sauce mixing all ingredients into a small pot and bringing them to boil. Cook for a few minutes.

– Brown hot dogs into a nonstick pan without any fat.

– After a little while, add the sauce and cook them.

– Serve with baked peppers on a base of valerian salad, lightly seasoned with oil and a pinch of salt.

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