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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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VEGGIE CHILI WITH MIXED BEANS
8 June 2018

VEGGIE CHILI WITH MIXED BEANS

It will also happen to you to find yourself in the kitchen with no idea of ​​what you’re going to prepare for dinner, and especially with an empty fridge and a few fresh raw materials available. Well today, I’ll give you a new recipe for a spicy chili, that needs only a few ingredients. A vegan version that with a white rice or a piadina, as in this case, allows you to obtain a unique and complete dish.  If you have no time you can use canned beans, while if you have more time you can proceed as described in this case starting with dry beans. Enjoy 😉

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VEGAN ROLLS WITH SPINACHES AND TOFU
20 April 2018

VEGAN ROLLS WITH SPINACHES AND TOFU

Rice rolls are a very interesting preparation: they are tasty and they can be transformed in many ways. You can choose for different fillings and create your special accompanying sauce: spicy like this, or sweeter, if you want to conquer your children. In summer they are excellent even raw; their taste will be more delicate. This is the fried version 😉

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ORECCHIETTE WITH TURNIP TOPS
23 February 2018

ORECCHIETTE WITH TURNIP TOPS

 

I have this wonderful memory of my grandmother, on my father’s side, she was from Basilicata: she used to make fresh pasta for Sunday family lunches. She was very …
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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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Luogo S.n.c di Matteo Maselli & C.  Via Cesare Della Chiesa, 87 - Modena - P.Iva e codice fiscale: 02749770364 - Credits: Asuar