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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. 🙂

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RAW VEGGIE FINGER FOOD
24 June 2019

RAW VEGGIE FINGER FOOD

With just a few ingredients and some inspiration collected by browsing a cooking magazine, really tasty recipes with a great visual effect are born. Small raw veggie finger food with seasonal vegetables, enriched with fresh basil pesto. Perfect for an outdoor dinner on a warm summer evening.

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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 😉

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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.

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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 😉

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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.

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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 😉

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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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NAAN (INDIAN BREAD)
1 October 2018

NAAN (INDIAN BREAD)

Another recipe remembering India: naan, a very simple dough, rolled out like piadina, but baked enriched with sesame seeds. Finally seasoned with ghee (http://www.gustovegetariano.com/en/clarified-butter-ghee/). I find naan a very nice alternative to bread. Easy and fast to prepare, can be consumed warm as an appetizer or together with legumes and vegetables.

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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.

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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