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 🙂
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…
Tell me if you like them 😉
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.
It’s finally pumpkin time: I love it so much! Today I would like to share a recipe with this colorful seasonal vegetable, which will help us to prepare a cream, also using its peel. We do not always wonder if the peel of some vegetables can be cooked, and we generally discard it. With this preparation you will see the possibility of using also the external part of the pumpkin. We will complete the dish with stems of kale. Usually when I buy some leaves of kale I find the refrigerator a little bit ‘”crowded”, in fact, its leaves are large and long. The stalks are the hardest part, so I find it practical to cut them immediately and get two benefits: a less “crowded” refrigerator ☺ and well cooked stems that require a different time to be ready, than the leaves.
Today, with this simply recipe, we are going to combine cornmeal mush, a traditional “poor” italian food, tofu, from East, and pineappple, the most famous exotic fruit. As you know, with Gusto Vegetariano, we propose a natural vegetarian cuisine, using Km 0 products. But sometimes we make exceptions, because our intent is also to help different cultures to meet up in the kitchen 😉
We hope you will enjoy this recipe and you will be exited to try new combinations using feoreign and equosolidal products.
Usually the first recipe I immagine when I see mushrooms is with rice, but this time I would like to give you another idea: so I’ve choose spelt, but cooked as a risotto. I’ve also used kale, but I thought that the plate would have needed some colour more…I’ve bought some pumpkin and the result is beautiful and tasty…..so enjoy this recipe!
Here we are in the middle of autumn. The street’s markets are covered of new colors….Now we are reached from the green of broccoli, chards, spinaches, chicory…then from the white of cauliflowers, fennels, leeks….from the purple of some cabbages and then from the orange of pumpkins. Today a simply colored recipe wich can warm in an autumn day: pasta with pumpkin, potates and leek, seasoned with sage, thymes and pistachio nuts. Enjoy it 😉