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 ☺
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 ☺
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.
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 😉
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 😉
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.
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.
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.
Often we become much regular even approaching food; I think you already know it. For that reason, if we have to choose between something “tasty known” and something new with an incertain flavour, we prefare the known one. Fortunately sometimes we make an effort and we accept to go for the uncertainty and we descover new flavours and consistencies. It was like that for me, with these kale chips! Also my children like them so much 🙂 They are a perfect snack or a wonderful entrèe before a meal. So, now…try and enjoy.
“Home made” mayonnaise, in two minutes ready!
I love this recipe because it is simply and fast; furthermore I can prepare a mayonnaise without using eggs, which can be potentially dangerous if you eat them raw (as they should be in the classic mayonnaise recipe) and are still often present in so many preparations (desserts or fresh pasta); another reason is because industrial preparations often contain many flavors and sugar. With this recipe, in which we can use both almond milk and soy milk, we will get a really extraordinary result; in addition we will be able to flavor our sauce as we like, making different types also thinking about the use we have to make.