A simple and quick recipe to prepare: colorful and tasty, to serve as an appetizer. The encounter between chicory, a bit bitter, and sweet pumpkin on a slice of good homemade toasted bread. Here it is a nice bruschetta enriched with pecorino cheese and a few drops of extra old balsamic vinegar from Modena.
Enjoy your meal 😉
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 ☺
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.
In Italy hot summer is at the end and when the sun go down I start to feel the desire to have a nice and soft scarf to put on shoulders….Also in the kitchen, in this period of the year, I use to cook vegetable soups or pureed soups, like this one I’m sharing today. This recipe is also enriched with toasted bread cubes, sheep ricotta and chieves. Enjoy 🙂