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. 🙂
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 🙂
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.
Avocado is a great fruit: I use it for sweet mousse and to prepare salads or sauces. I live in Italy so I’ve tried those imported from other countries, but some years ago, I’ve discovered that there are many avocado plantations in Sicily. I’ve tried them and they are great. Now, I prefer to wait for their natural ripening and harvest instead of buying them in a supermarket in every moment of the year. Today I share with you this nice recipe: a revisited gazpacho with avocado and beetroot; I hope you like it 😉
When I meet these wonderful red bunches of cherry tomatoes on the market benches, I just can’t keep of buying them. There are many ways to use during the summer time, when they are at their maximum beauty. This recipe I’m going to share, is always a great success! It’s perfect to serve for a cocktail or as a starter before a lunch with friends. You can prepare the ingredients a few hours before and then, at the last moment, create a really inviting dish!
Millet…someone think it’s animal feed 🙂 and when I say that I cook it, sometimes people get very surprised. In my son’s school, the wonderful cook prepare it in a very tasty way: children call it “Exqueezy” (a funny way to say exquisite). With this recipe I mix it together with other ingredients to prepare vegetarian croquettes. With a fresh summer salad becomes a really special dish to serve.
I love travelling: it always makes me meet different cultures, visit places caracterized from different colours and perfumes. Travelling, open my mind and makes me embrace new life styles and point of views. Every time I feel a very important personal enrichment. In addition I can eat different food. I also live the possibility to join ingredients and cooking styles to create a nice dialog between cultures…..it’s wonderful! In this recipe I make one version of falafel, that is a typical plate of Middle East Countries: these legumes fried balls are delicious with a fresh yogurt sauce.
Every time I cook mushrooms I think about my mother. She used to cook them, when I was a little girl, with the garlic and the parsley … they smelled so good to me.
Now I use them for many preparations: risotto, veg balls, delicious vegetarian lasagna. I like so much mushroom’s cream that have a pleasant texture and an elegant look. I’ve decided to give you here this version enriched with a pinch of chopped parsley and toasted hazelnuts.