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essento, delicious insects


Überrasche Deine Familie und Freunde beim Kochabend mit unseren revolutionär leckeren Essento-Rezept. Taucht zusammen in die neue Genusswelt der essbaren Insekten ein.

Insect snack as appetizer

For 8-10 portions


50 g freeze-dried Tenebrio (mealworm)
2 tbsp. oil
Salt and pepper

Roast the Tenebrio with the oil in a frying pan over medium heat for about 5 minutes. Spice them with salt and pepper. Keep stirring until the Tenebrio are browned and crispy. Serve them as an appetizer.


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Tenebrio chocolate treats

For about 20 pieces


200 g coating chocolate (in small pieces)
½ tsp. gingerbread spices
50 g freeze-dried Tenebrio (mealworm)
Chopped pistachio nuts or pink pepper (ground)

Melt the coating chocolate in a water bath while stirring occasionally. Put in separate bowl. Stir the gingerbread spices carefully in the chocolate and take care that there are no lumps. Stir the Tenebrio in the chocolate and let the chocolate mix cool down for 2 minutes. Form small heaps with a tablespoon (about the size of ½ tablespoon) and put it onto a backing paper in a tray. Decorate the heaps with the chopped pistachio nuts or the pink pepper. Let them cool down in the fridge for about 1 hour.

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Tenebrio hummus

For 4-6 persons


180 g soybeans or chickpeas (cooked, without water)
1 garlic clove
lemon juice (about 6 tbsp.)
2 tbsp. lime juice
1 pinch of salt, pepper as well as chili powder
10 tbsp. olive oil
1 tbsp. tahini
50 g freeze-dried Tenebrio (mealworm)

All ingredients, except the Tenebrio, should be put into a high container and mixed in a blender to get a fine pesto. Afterwards the Tenebrio can be added (reserve some for the decoration) and mixed. If it is to viscous, a few tablespoons of water can be added.

Enjoy the Tenebrio hummus with bread or fresh vegetables.


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Cricket spread

You need some change on top of your bread or for your sauce? This recipe offers you a new approach! A Mediterranean flavour gives you a relish. Enjoy the cricket spread with friends and a good wine. It’s quick and simple.

This recipe originates from Dani and his YouTube channel GROUNDED

Ingredients for 1 small jar

5 tbsp frozen or dried crickets
½ small chili
6 tbsp. roasted and salted peanuts
½ garlic clove
6 olives
6 tbsp. virgin olive oil
1 tsp. lemon peel (organic)
½ tsp. cane sugar
Herbs (basil, chive & thyme)
Spices (pepper)

In this recipe the entire crickets (including the hind legs) can be used. Start by defrosting and dripping off the water (if you’re not using dried crickets). Roast the crickets without oil in a frying pan (until they are crispy).  Put all the ingredients into a blender. Mix all the ingredients to a pesto-alike spread. Fill the spread into a jar. You can keep the spread for about 10 days in your fridge. It tastes very well as bruschetta or sandwich spread.

Enjoy the cooking.

You can find the clip with the recipe here.


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Teriyaki skewer with Locusta

Tasty roasted Locusta skewers.

For 3-5 portions


40 g freeze-dried Locusta (grasshoppers)

2 garlic cloves

10 g fresh ginger

Juice from ½ an orange (about 40 ml)

½ untreated, grated lime peel and juice (about 20 ml)

1 tbsp. roasted sesame oil

½ tsp. chili powder

80 ml soy sauce

1 tsp. honey

The garlic cloves are pressed through the garlic press and the fresh ginger is grated. The orange gets squeezed and the juice kept in a bowl. The lime peel should be grated into the orange juice, afterwards the lime should also be squeezed, and the lime juice mixed with the orange juice.

Put the sesame oil into a pot, where the garlic and ginger should be steamed, before the chili power is added and shortly steamed as well. This mix should be deglazed with the juice mix and the soy sauce. Cook it for about 10 more minutes before taking it from the stove. When the sauce is lukewarm, add the honey and mix it well.
Pour the lukewarm marinade over the Locusta and let it be for at least two hours. Afterwards the Locusta can be taken out of the marinade and dripped off. Put the Locusta on wooden skewers and grill them.

Bad weather alternative:

Instead of putting the skewers on the grill, they can be baked in preheated oven with 180°C for 8-9 minutes. Turn the skewers in half time once.


The skewers are best put through the upper body of the Locusta in order to last on the skewer. They should not be grilled on an open fire, as Locusta can burn quickly.


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Polenta Tenebrio roll

Tasty Tenebrio (mealworm) hidden in a delicious roll | A recipe take from our insect cookbook (in German)

For 6 portions


400 ml vegetable broth
1 tsp. rosemary, chopped
200 g polenta semolina
2 tbsp. freshly grated parmesan
2 egg yolk
Olive oil for frying


150 g frozen or 50 g freeze-dried Tenebrio (mealworm)
100g pecan nuts

50 g dried tomatoes
1 egg yolk
1 tbsp. oregano, chopped
1 tsp. salt

Soy pepper gravy:

300 ml red wine
100 ml soy sauce
50 ml vegetable broth
1 tsp. pink pepper, crushed
½ tsp. maize starch

Sugar peas bed:

1 shallot
1 tbsp. butter
400 g sugar snap peas
Salt, pepper from the grinder

For the polenta, cook the vegetable broth together with the chopped rosemary, stir in the polenta semolina and cook it for 3 minutes with continuous stirring. Remove it from the stir and add the grated parmesan as well as the yolk. Spread out the polenta on a heat-resistant cling film to a square.

For the filling, dry roast the Tenebrio together with the pecan nuts in a frying pan and afterwards puree them together with the other ingredients from the filling to a smooth paste. Distribute the bulk equally on the spread-out polenta but leave a 2 cm wide stripe on one side. Roll everything carefully with the cling film and cool it down in the fridge for about four hours.

As soon as the roll is cooled down, remove the cling film and cut the roll slanting into about 1 cm think slices. (If the polenta sticks to the knife, put the knife quickly under cold water.)

For the soy pepper gravy, boil the red wine down to the half in a pot. Add the soy sauce, the vegetable broth and the pink pepper and let it cook for about 10 minutes. Thicken it with the maize starch.

For the sugar pea bed, chop the shallot and steam it in the butter glassy. Add the sugar peas, season with salt and pepper and steam them as long until they remain slightly crunchy.

Fry the roll slices in a frying pan with a bit of olive oil over medium heat until it gets a golden colour. Serve it on the sugar pea bed and drizzle the gravy over it.


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Chili con Buffalo

Another type of chili

For 6 portions

200 g frozen buffalo worms* or 100 g freeze-dried Tenebrio (mealworm)
2 garlic cloves
1 pepperoncini
1 onion
1 red onion
1 yellow pepper bell
1 carrot
100 g celery
100 g brown mushrooms
2 potatoes
4 tbsp. olive oil
100 g maize (canned)
100 g kidney beans (canned)
2 tbsp. tomato puree
200 ml red wine
200 ml vegetable broth
2 cans peeled and diced tomatoes
2 tsp. salt
2 tbsp. oregano, chopped
2 tbsp. parsley, chopped
2 tbsp. mild chili powder
1 tsp. cane sugar
2 bay leaves

Take the Buffalo worms out of the refrigerator 1 hour before the cooking and defrost them in sieve. Cut the garlic cloves and the pepperoncini in small slices. Dice the other vegetables, including the potatoes in small pieces.

Heat up the olive oil in a pan and steam in there the vegetables, the potatoes, the maize, the beans as well as the buffalo worms. Add the tomato puree and steam it for 1 minute with continuous stirring. Deglaze with the red wind and boil down until the red wind is evaporated. Fill up with vegetable broth and the tomatoes. Add salt, oregano, parsley, chili powder, cane sugar and the bay leaves and let it simmer for about 45 minutes over low heat. Remove the bay leaves before serving.


*The buffalo worms are smaller than Tenebrio (mealworms) and have a similar flavour of nuts. At the moment, this insect species is not permitted as a food source in Switzerland. Therefore, you can replace the buffalo worms through Tenebrio.


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Grissini with Crickets flour

Whether called Grissini or Crickini – a delicious version of the classic Italian appetizer!

For about 20 sticks


250 g white flour
1 tsp. salt
½ package of dry yeast
1.6 dl lukewarm water
2 tbsp. olive oil
50 g cricket flour

Mix the flour with 20g of cricket flour, salt and dry yeast and add the lukewarm water and oil. Knead to get an even dough and allow the dough to rise for about 2 hours.

Mix the remaining 30g of cricket flour with some salt in the meantime (our recommendation: use lemon salt with cricket flour, see below).

When the dough has risen, divide it to about 20 even shares. Each share should be rolled in order to form grissini and brush them with a bit of water. Afterwards, the grissini can be rolled in the cricket flour-salt-mixture and put onto a backing paper in a tray.

The grissini should rise again for about 20 minutes. Preheat the oven to 200° C in the meantime.

Bake the grissini for 20 minutes in the oven until they are crispy and brown. Let them cool down.

Variation (and our favourite):
Use the full amount of cricket flour in the grissini dough. Here you need a bit more of water to get an even dough.


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Focaccia with Cricket flour

For 1 Focaccia (about 30×40 cm)


440 g white flour
50 g cricket flour
1 tsp. salt
½ yeast cube (fresh, about 20 g)
2.5 dl water
4 tbsp. olive oil and a bit for coating

Mix the flour and the cricket flour together with the salt, crumble the yeast into it and knead it together with water and oil in an even dough. Allow the dough to rise covered for about 2 hours.

Roll the dough in the desired form with a thickness of about 2 cm. Put it onto a backing paper in a tray. Cut the focaccia cross-shaped and brush it with olive oil.

The focaccia should rise again for about 30-40 minutes. The oven can be preheated to 220° C.

Bake the focaccia for 25 minutes in the oven until it is golden. Still hot, coat the focaccia with olive oil and chopped rosemary and coarse salt.

Our recommendation: Use lemon salt with cricket flour (see recipe below).


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Lemon salt with cricket flour

For about 120 grams


100 g coarse salt
Peel from an organic lemon
20 g cricket flour

Mix all the ingredients and allow it to rest in a closed vessel for two days. Store it dry and coll.

The salt refines salads, pasta, risotto or sauces. The salt can be ground in a mortar, if required. The salt is delicious on bread with a butter.


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