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POTATOE AND SPINACH VEGETARIAN BALLS
26 February 2020

POTATOE AND SPINACH VEGETARIAN BALLS

Preparing vegetarian balls needs time. During my cooking classes I hear many people who declare that they do not have time to stay in the kitchen; but I am sure, they could find it 😉 The real problem is that we give priority to other activities that are often not so important for our lives. If we really feel that cooking something, for us or our family, with high quality food is a good habit, we can create moments to do it. For these long preparations, you can, for example, organize cooking evenings with some friends, sharing the shopping, and making a lots of tasty balls for everyone. It can be a way to spend pleasant hours together and do something useful: you can then freeze your balls and create a good food supply. Here is the recipe for potato and spinach vegetarian balls … I hope you enjoy it 😉

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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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Luogo S.n.c di Matteo Maselli & C.  Via Cesare Della Chiesa, 87 - Modena - P.Iva e codice fiscale: 02749770364 - Credits: Asuar