Image

limone

BROWN RICE WITH PUMPKIN CREAM, TEMPEH AND SEASONAL RAW AND SAUTE’ VEGETABLES
31 October 2019

BROWN RICE WITH PUMPKIN CREAM, TEMPEH AND SEASONAL RAW AND SAUTE’ VEGETABLES

The colors of autumn in this single dish made of brown rice, tempeh, seasonal cooked and raw vegetables. A combination of really interesting tastes and textures. A suggestion to reduce the prep time when cooking: you can steam the pumpkin the day before with the beetroot. You can also prepare the beetroot pesto and keep it in the fridge ready for use 😉

Read More

RAW VEGGIE FINGER FOOD
24 June 2019

RAW VEGGIE FINGER FOOD

With just a few ingredients and some inspiration collected by browsing a cooking magazine, really tasty recipes with a great visual effect are born. Small raw veggie finger food with seasonal vegetables, enriched with fresh basil pesto. Perfect for an outdoor dinner on a warm summer evening.

Read More

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.

Read More

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 😉

Read More

DANDELION, TEMPEH AND WALNUTS SALAD
1 April 2019

DANDELION, TEMPEH AND WALNUTS SALAD

By  •  Salads & co

Welcome spring! We are entering in the season that will gradually bring us to summer time and we increasingly feel the need to reintroduce raw vegetables in our diet, eating, for example, fresh salads. Today, inspired particularly by one of km 0 open-air market, where I found delicious dandelion leafs, I have developed this simple, fast and tasty recipe. A salad, which facilitates purification, with nuts and crunchy tempeh cubes.

Read More

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 🙂

Read More

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.

Read More

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

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