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 🙂
Another time so many colors on our table, with this flan that you can eat as a simply starter or as a second course. We are going to serve it on a violet béchamel, with purple cabbage. Finally we will garnish with some parmesan slices and walnuts. Enjoy 😉
Usually the first recipe I immagine when I see mushrooms is with rice, but this time I would like to give you another idea: so I’ve choose spelt, but cooked as a risotto. I’ve also used kale, but I thought that the plate would have needed some colour more…I’ve bought some pumpkin and the result is beautiful and tasty…..so enjoy this recipe!
Aubergine parmigiana is an explosion of flavors and scents, but in this “mono” version can also satisfy sight in a really enjoyable way. This recipe can also be presented in simpler ways, but sometimes a cook wants to amaze; with a little bit more of attentions and time you can really get great results. We still greet this summer together, with these aubergines that we will find on the market benches for other few days. Then we will let us inspired from all autumnal fruits and vegetables that the land is gradually giving to us.