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olio extra vergine di oliva

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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MALLOREDDUS WITH KALE AND CHICKPEAS CREAM
13 December 2018

MALLOREDDUS WITH KALE AND CHICKPEAS CREAM

It’s kale time…but sometimes we don’t know how to use it. A dear friend of mine, has a beautiful organic farm near Reggio Emilia: she grows a nice garden with a lot of this seasonal vegetable (if you are near Reggio Emilia, I suggest to visit this farm https://www.facebook.com/profile.php?id=100007388536011 …they also produce a special Parmigiano Reggiano); she tells me that a lot of her clients don’t know how to cook kale and ask always for new recipes. You can consider it like chards or turnip tops: just boil them in water and then sauté with extra virgin olive oil and garlic to obtain a simply side dish. But you can also use it to make a salted quiche, a pesto, to enrich a vegetable soup…In this case we cook it to season a short kind of pasta, Malloreddus, (a traditional pasta from Sardegna)…you can also use short penne or orecchiette…

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PUMPKIN AND CAULIFLOWER SOUP WITH OAT
2 November 2018

PUMPKIN AND CAULIFLOWER SOUP WITH OAT

A simply and fast recipe to warm and color these cold and grey autumn days 🙂  With few ingredients we are going to prepare a pumpkin and cauliflower cream with whole grain oat flour, a pinch of sweet paprika and fresh ginger. Enjoy it.

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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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CHARDS WITH GINGER, ORANGE AND ALMONDS
16 February 2018

CHARDS WITH GINGER, ORANGE AND ALMONDS

By  •  Salads & co

When you have the opportunity to leave near a market of organic and km 0 producers, you can choose from a large variety of products, which generally you don’t see in a traditional supermarket, because unfortunately it is all a bit standardised. These varieties always amaze and are good inspirations for creative recipes. For example, with a bunch of colored chards like these, look what a wonderful dish you can prepare …. 🙂

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CAULIFLOWER AND BEETROOT CREAM
12 February 2018

CAULIFLOWER AND BEETROOT CREAM

By  •  Soups and cream

 

A really simply and fast recipe: colored, tasty and fragrant. The red beetroot is going to color the white cauliflower and, with some soy cream and green parsley, you will obtain nice contrasts of colors. A really simply plate that will “warm you up” in a cold winter day.

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PUNTARELLE SALAD WITH FENNEL AND ORANGE
2 February 2018

PUNTARELLE SALAD WITH FENNEL AND ORANGE

By  •  Salads & co

In this period of the year we can find puntarelle at the market…they are beautiful; in the traditional recipe they are served with an anchovy sauce. Today we are going to season them with a nice vegan sause and we will serve them with orange and fennel to create a new version. 😉

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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.

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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 😉

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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