Image

Snacks and tapas

MEDITERRANEAN SUSHI
10 August 2018

MEDITERRANEAN SUSHI

Two dishes of different traditions meet together: linguine with pesto and sushi … what do you think, do you want to try?  I am attracted by harmony and beauty of all Japanese dishes. In any Japanese restaurant, dishes will always be served with great care and attention to beauty. This aspect interests me a lot, because as I said in one of the last posts, it is important to take care of aspects like beauty and harmony. Today I would like to combine two traditions: I was in Liguria and I was looking to a book specialized in Japanese cuisine; this is how “Mediterranean sushi” was born. The difficulty is quite high: you will need patience to learn how to make these rolls well … but if you like the idea, I hope you will be excited enough to try and try again until you will reach a good result. If I made it, you can make it. Enjoy the path 😉

Read More

BRUSCHETTA WITH AUBERGINE CREAM
27 July 2018

BRUSCHETTA WITH AUBERGINE CREAM

When the heat comes but it’s no time yet for holiday, we feel more and more the desire to travel and to see new places: those who are still at work can only use their imagination or, as I do in the kitchen, prepare ethnic dishes that makes us think about exotic countries 😉 This aubergine cream is inspired by the Baba Ghanoush, typical sauce of Middle Eastern regions, today revisited for you: the garlic is rubbed directly on bread, to flavor it, and, instead of mint, I’ve used a mixture of sage and thyme leaves, fresh from my small aromatic garden.

Read More

VEGGIE CHILI WITH MIXED BEANS
8 June 2018

VEGGIE CHILI WITH MIXED BEANS

It will also happen to you to find yourself in the kitchen with no idea of ​​what you’re going to prepare for dinner, and especially with an empty fridge and a few fresh raw materials available. Well today, I’ll give you a new recipe for a spicy chili, that needs only a few ingredients. A vegan version that with a white rice or a piadina, as in this case, allows you to obtain a unique and complete dish.  If you have no time you can use canned beans, while if you have more time you can proceed as described in this case starting with dry beans. Enjoy 😉

Read More

CHICKPEA FARINATA
25 May 2018

CHICKPEA FARINATA

Since I was married, me and my husband we’ve been visiting Liguria in different moments of the year: one of the typical dishes of this region that I like best and which I never give up is “farinata”, a delicious specialty made with chickpea flour. It is a simple gluten-free recipe, which you can decide to transform in many ways. Today we start with a “basic” version topped with oil, rosemary and salt, to serve as an entrée, before starting a meal.

Read More

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 🙂

Read More

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 😉

Read More

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 ☺

Read More

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 ☺

Read More

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.

Read More

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 😉

Read More

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