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Snacks and tapas

QUINOA CRACKERS WITH MIXED SEEDS
4 May 2018

QUINOA CRACKERS WITH MIXED SEEDS

I have already told you that in some part of the year, I have the habit to follow a gluten-free diet: corn and rice cakes are quite gratifying, as substituted of bread… I like the crunchy noise they make when you bite them. But I’m always looking for new recipes, made with gluten-free flours. This is a nice alternative to rice and corn cakes: crispy quinoa crackers with mixed seeds 🙂

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VEGAN ROLLS WITH SPINACHES AND TOFU
20 April 2018

VEGAN ROLLS WITH SPINACHES AND TOFU

Rice rolls are a very interesting preparation: they are tasty and they can be transformed in many ways. You can choose for different fillings and create your special accompanying sauce: spicy like this, or sweeter, if you want to conquer your children. In summer they are excellent even raw; their taste will be more delicate. This is the fried version 😉

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KALE PESTO
9 March 2018

KALE PESTO

The kale is perhaps one of the less used varieties of cabbage, but it would be very nice if you will try to know it better 😉 Its content of calcium, iron, phosphorus, potassium, folic acid and vitamins of the A-E-C group, should be a good reason to make it more protagonist on our tables, expecially in winter season, up to the first months of springtime. Today I share with you a new, simple and fast recipe,: a pesto made by kale leaves. You can use it to season a pasta, enrich a quiche, make a risotto or just to prepare an excellent bruschetta. What do you think? Isn’t it a good idea? Enjoy it ☺

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ARTICHOKES AU GRATIN
2 March 2018

ARTICHOKES AU GRATIN

It ‘s time for artichokes and there are many ways to prepare them: it will be very interesting to learn how to use all the parts. For example, the outer hard leaves can be used to prepare a decoction or a vegetable broth; forthermore the stems, boiled and blended, to prepare a good risotto. Give space to your creativity and have fun cooking artichokes in different ways. Meanwhile, I invite you to try this very simple and tasty recipe: artichokes au gratin ☺

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SOFT CORN MUSH WITH PINEAPPLE AND TOFU
26 January 2018

SOFT CORN MUSH WITH PINEAPPLE AND TOFU

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.

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PUMPKIN WITH SOY SAUCE AND TOASTED SEEDS
13 January 2018

PUMPKIN WITH SOY SAUCE AND TOASTED SEEDS

I used to prepare pumpkin with some garlic, extra virgin olive oil, salt and fresh thyme…But today I want to share with you a new fine dressing. Something that will contrast more the sweet of pumpkin. Here is an emulsion of extra virgin olive oil, umeboshi vinegar and soy sauce. Then, if you add some seeds on top, you will taste the crunchy opposed to the soft of the pumpkin….a really nice experience 😉

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CAULIFLOWER FLANS WITH VIOLET BECHAMEL
19 December 2017

CAULIFLOWER FLANS WITH VIOLET BECHAMEL

Another time so many colors on our table, with this flan that you can eat as a simply starter or as a second course. We are going to serve it on a violet béchamel, with purple cabbage. Finally we will garnish with some parmesan slices and walnuts. Enjoy 😉

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SWEET POTATOES AND BROCCOLI CREAM
14 December 2017

SWEET POTATOES AND BROCCOLI CREAM

When I cook, I generally give a big importance to the quality of food, but also to the combinations of colors in the plate; I’ve always thought that a beautiful dish will be easier to digest. About colors, I think that nature helps always: If we observe with attention, we’ll find out that in every moment of the year, there are many different colors in a vegetable garden, and if we try to create a plate how it was a painting, putting attention on colors combination, the taste will surprise us in a positive way….It’s like if the harmony of colors was in strictly relation with the harmony of flavours.

This colored cream can be a nice proposal for an appetizer, or a light autumn dinner.

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SAGE TEMPURA
13 December 2017

SAGE TEMPURA

When I was a little girl, my family and I used to have sunday lunch at my grandmom’s house. She often prepared a batter to fry some vegetables. It was a really tasty appetizer: usually carrots and zucchini, cut into small sticks. I loved them!

Today I’ve found in my garden some beautiful sage leaves, and I’m going to prepare a nice tempura to serve before a special lunch.

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FOCACCIA WITH EXTRA VIRGIN OLIVE OIL
8 December 2017

FOCACCIA WITH EXTRA VIRGIN OLIVE OIL

Many years ago, my husband and I, went in a very nice restaurant, where we ate divinely. But the most beautyful memory of that night is about the hospitality: when we arrived, the owner’s wife came to us with a bright smile and served us some grissini, a warm focaccia and a glass of white wine, in front of a fireplace. We stay there for about 10 minutes, talking with other guests. It was a great start, followed by an unforgettable dinner. That way of reciving, touched my heart. From that day, when I have guests for dinner, I try always to create that magic moment to recive with care, people who are joining me for dinner.   These focaccias are really perfect for a simply wellcome start: you can cook them before and keep warm till the right moment to serve with a glass of wine.

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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