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BEETROOT AND PANTELLERIA CAPERS PESTO
17 May 2019

BEETROOT AND PANTELLERIA CAPERS PESTO

How to make different, the usual vegetables…With a little bit of creativity we can make a tasty, colored cream to replace a classic “pinzimonio”. With few ingredients a simply and fast recipe with the scent of mint leaves and lemon, flavoured with salted capers from La Nicchia di Pantelleria.

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HUMMUS WITH ASPARAGUS AND MINT
26 April 2019

HUMMUS WITH ASPARAGUS AND MINT

Is asparagus time…there are so many recipes with this vegetable rich of fibres, vitamins and mineral salts! But how to use them without waste? In this very tasty cream, I use to cook, stems separately, in boiling water and mix them with chickpeas and thaini sauce to obtain a nice dress for raw or lightly sautée vegetables. Enjoy it 😉

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PASSATELLI WITH CHESTNUT FLOUR, GREEN BECHAMEL AND BAKED MUSHROOMS
18 January 2019

PASSATELLI WITH CHESTNUT FLOUR, GREEN BECHAMEL AND BAKED MUSHROOMS

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 🙂

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BAKED JERUSALEM ARTICHOKE WITH HAZELNUT AND THYME PESTO
11 January 2019

BAKED JERUSALEM ARTICHOKE WITH HAZELNUT AND THYME PESTO

The Jerusalem artichoke also known as German turnip, is a tuber that we can find at the market in the winter season: many are its properties (it has few calories, suitable for diabetics, easy to digest, if consumed raw, it keeps intact its vitamins and mineral salts content). Today I share this first simply recipe. With few ingredients you will obtain a tasty and special side dish: baked Jerusalem artichokes with hazelnuts and thyme pesto.

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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 😉

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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.

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CARROT, APPLE, LEMON AND GINGER EXTRACT
15 June 2018

CARROT, APPLE, LEMON AND GINGER EXTRACT

By  •  Breakfast

It will also happen to you, occasionally, to forget some vegetables at the bottom of the refrigerator drawer, which are not so fresh and crisp as when you bought them. You find them there, in that anonymous paper bag and while you open it, your curiosity mixed with worry, turns into regret … You never have to despair, there are so many ways to reuse and transform something does not seem to have a future ☺ This is one of the simplest way: a fresh juice. Combine carrots, two apples, one lemon and ginger and you will feel gratified, drinking a good and refreshing juice. Happy for being able to give a creative answer to the question: “What am I doing with this?”.

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ASPARAGUS CREAM WITH MINT AND LEMON FLAVOUR
13 April 2018

ASPARAGUS CREAM WITH MINT AND LEMON FLAVOUR

By  •  Soups and cream

Welcome spring! How wonderful is the first blooming trees with the awakening nature; how exciting is find the first vegetables of the new season at the market. Let’s start, for example, to celebrate the arrival of asparagus: they have excellent purifying properties and a high content of calcium, phosphorus, magnesium and potassium. In addition they are simple and quick to cook and they can be prepared in different ways: in a risotto, on a quiche, for a cream or omelettes …. Today a quick recipe for an asparagus cream with lemon and mint flavor. Enjoy your meal 😉

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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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GREEN EXTRACT
19 January 2018

GREEN EXTRACT

By  •  Breakfast

After a period of festivities like the one we have just passed, during which we generally eat a lot of sweet things and we cook traditional rich plates, starting the day with a good extract is very pleasant; my body really need it. If you do not have a juice extractor, you can use a blender, but in this case the juice you get, will keep all the fibers and will have a different consistency; also your body could have a bit more difficulties to assimilate it. I love extracts because they are more pleasent to drink …. But I invite you to try both experiences and choose the one you prefer.

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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