Image

olio

VEGAN QUICHE WITH VIOLET AND ORANGE SWEET POTATOES
11 February 2020

VEGAN QUICHE WITH VIOLET AND ORANGE SWEET POTATOES

For a light and fast brunch, a shortcrust pastry, no butter, only extra virgin olive oil, filled with soft tofu, pumpkin and toasted nuts. To give more color to the dish, we will cover our cake with violet and orange sweet potatoes: and here it is a vegan quiche to eat or put in the freezer and use when you don’t have time to stay in the kitchen 😉

Read More

LEGUME AND VEGETABLE HOT SOUP WITH RYE
11 December 2019

LEGUME AND VEGETABLE HOT SOUP WITH RYE

Rye is a cereal that is rarely used in grains, but that goes extraordinarily well with this legume soup. Trying it, you will also enjoy its benefits and properties, and make a more creative and various cuisine. I hope this recipe can positively amaze you: sometimes we need to be more curious to try and discover new recipes. 🙂

Read More

MIX OF COLORED CHARD STICKS
7 June 2019

MIX OF COLORED CHARD STICKS

How to use the chard sticks for an healthy, tasty, simply but special side dish? With a pinch of fantasy and a spicy sauce with a decisive taste! Enjoy it 😉

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

BEETS AND RICOTTA QUICHE
15 March 2019

BEETS AND RICOTTA QUICHE

When I buy green leafy vegetables like beets, spinach or turnip tops, I wash them immediately and cook in boiling water to reduce their volume. This helps me to find them in the fridge ready for use. In this way I can quickly prepare a side dish by sautéing them in a pan with garlic and extra virgin olive oil, or use them to prepare green flans. In this recipe, I will fill a quiche.

Read More

BRUSCHETTA WITH CHICORY AND PUMPKIN
8 February 2019

BRUSCHETTA WITH CHICORY AND PUMPKIN

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 😉

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