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.
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 😉
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.
I have already talked about how good and tasty it can be a dish if prepared with the right attitude: when simple and organic ingredients are cooked with the magic of love, passion or gratitude, even an easy recipe becomes a great success… and can also leave an indelible mark in those who eat it. Think about grandmoms and how they cook for their grandchildren: the tastes and aromas of their plates are always enriched from their big love.
Today I share this coloured recipe and it is with a big joy that I do it trought this video artistic tutorial by Carlo Battelli and Fabio Fasulo with Luca Perciballi’s music. I hope you enjoy it and hope you will have the desire to cook it with renovated passion, in your kitchen 😉