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Pasta and grains

LEGUME AND VEGETABLE HOT SOUP WITH RYE
11 December 2019

LEGUME AND VEGETABLE HOT SOUP WITH RYE

Rye is a cereal that is rarely used in grains, but that goes extraordinarily well with this legume soup. Trying it, you will also enjoy its benefits and properties, and make a more creative and various cuisine. I hope this recipe can positively amaze you: sometimes we need to be more curious to try and discover new recipes. 🙂

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BROWN RICE WITH PUMPKIN CREAM, TEMPEH AND SEASONAL RAW AND SAUTE’ VEGETABLES
31 October 2019

BROWN RICE WITH PUMPKIN CREAM, TEMPEH AND SEASONAL RAW AND SAUTE’ VEGETABLES

The colors of autumn in this single dish made of brown rice, tempeh, seasonal cooked and raw vegetables. A combination of really interesting tastes and textures. A suggestion to reduce the prep time when cooking: you can steam the pumpkin the day before with the beetroot. You can also prepare the beetroot pesto and keep it in the fridge ready for use 😉

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PASSATELLI WITH CHESTNUT FLOUR, GREEN BECHAMEL AND BAKED MUSHROOMS
18 January 2019

PASSATELLI WITH CHESTNUT FLOUR, GREEN BECHAMEL AND BAKED MUSHROOMS

Passatelli are a typical dish of two regions of Italy: Marche and Emilia Romagna; traditionally served in meat broth, we can also taste this recipe in different vegetarian versions, without broth, with the most varied seasonings: with vegetables, with truffles, with a cream of legumes or, as in this case, with baked mushrooms on tasty green spinach bechamel. This version has an extra feature: instead of wheat flour, it contains chestnut flour. I hope you like them 🙂

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MALLOREDDUS WITH KALE AND CHICKPEAS CREAM
13 December 2018

MALLOREDDUS WITH KALE AND CHICKPEAS CREAM

It’s kale time…but sometimes we don’t know how to use it. A dear friend of mine, has a beautiful organic farm near Reggio Emilia: she grows a nice garden with a lot of this seasonal vegetable (if you are near Reggio Emilia, I suggest to visit this farm https://www.facebook.com/profile.php?id=100007388536011 …they also produce a special Parmigiano Reggiano); she tells me that a lot of her clients don’t know how to cook kale and ask always for new recipes. You can consider it like chards or turnip tops: just boil them in water and then sauté with extra virgin olive oil and garlic to obtain a simply side dish. But you can also use it to make a salted quiche, a pesto, to enrich a vegetable soup…In this case we cook it to season a short kind of pasta, Malloreddus, (a traditional pasta from Sardegna)…you can also use short penne or orecchiette…

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PUMPKIN AND CAULIFLOWER SOUP WITH OAT
2 November 2018

PUMPKIN AND CAULIFLOWER SOUP WITH OAT

A simply and fast recipe to warm and color these cold and grey autumn days 🙂  With few ingredients we are going to prepare a pumpkin and cauliflower cream with whole grain oat flour, a pinch of sweet paprika and fresh ginger. Enjoy it.

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Luogo S.n.c di Matteo Maselli & C.  Via Cesare Della Chiesa, 87 - Modena - P.Iva e codice fiscale: 02749770364 - Credits: Asuar