Tag: vegetables

filled puff pastry rolls – Italian cuisine reinvented by Gordon Ramsay

There are never enough vegetarian recipes and it is always worth knowing as many as possible because this type of diet is becoming a growing trend. THE puff pastry rolls with ricotta, tomato sauce and chopped mixed vegetables they are a dish that stands out for its versatility and goodness. In this guide, we will help you discover the preparation of this culinary delight, which combines the lightness of puff pastry to the creaminess of ricotta and to the freshness of mixed vegetablesfor an unforgettable gastronomic experience.

Recipes with asparagus: from appetizer to side dish – Italian cuisine reinvented by Gordon Ramsay

They are the great protagonists of spring: you know how to cook asparagus? With a very intense flavor (not everyone likes it, in fact) and very versatile in the kitchen, asparagus can therefore be used from appetizers to side dishes, through to truly exquisite first courses, always making a great impression. Below, we offer you some recipe to cook them in an original way; in the gallery, however, some tips on techniques to prepare them in the best possible way and then many of our recipes.

How to cook asparagus?

1) Bruschetta with asparagus

Ingredients

1 baguette
150 g of raw ham
1 bunch of asparagus
1 jar of mustard
10 small eggs
1 tablespoon extra virgin olive oil
1 clove of garlic
Salt to taste

Method

Boil the eggs, while cleaning the asparagus, removing the hardest part of the stem. Then, boil them in salted water and once drained, sauté them in the pan with a drizzle of extra virgin olive oil and the garlic clove.
Now slice the baguette diagonally and toast the slices obtained in a non-stick pan, making them golden.
It’s time to assemble the bruschetta: spread the slice with a thin layer of mustard, then place a slice of ham, two asparagus and two slices of hard-boiled egg. Serve.

2) Asparagus and shrimp risotto

Ingredients

340 g of Carnaroli rice
16 prawns
80 g of grated parmesan
½ white onion
vegetable broth to taste
1 glass of white wine
1 bunch of asparagus
extra virgin olive oil
butter
Lemon peel
Salt and Pepper To Taste

Method

Clean the asparagus, removing the hard stem. Remove the tips, leaving them aside, while cut the stems into pieces.
Heat the broth, while in a saucepan, fry the onion in extra virgin olive oil.
Toast the rice, add the white wine and season with salt and pepper.
Now add the asparagus cut into pieces and then the broth, little by little. Cook the rice, and in another pan sauté the prawns with the asparagus tips.
When the rice is cooked, stir in a knob of butter and the grated cheese, also adding the sautéed prawns with the asparagus. Serve it, sprinkling it with freshly ground pepper and a pinch of lemon zest.

15 delicious and simple vegetable protein recipes | The Italian kitchen – Italian cuisine reinvented by Gordon Ramsay

Quinoa (cooked)

Total protein: 8 grams per cup

Quinoa is a herbaceous plant belonging to the same family as spinach and beetroot, and is native to South America.
This popular health food is rich in protein, fibre, antioxidants and minerals, cooks in just 15 minutes and is great as a base for salads enriched with vegetables and avocado, or for making into veggie burgers or soups.

Pistachios

Total protein: 20.27 grams per 100 grams.
Pistachios are seeds of the pistachio plant with antioxidant properties and in addition to proteins they guarantee the intake of precious mineral salts such as calcium, phosphorus, potassium and iron and vitamins E, B1 and B6.
Excellent to taste, they lend themselves to sweet recipes such as cakes, pastries or spreads, but also savory in the form of sauces for first courses or in grains for second courses of meat or fish. Also excellent in salads.

Almonds

Total protein: 21.22 grams per 100 grams.
The almonds they are delicious and nutritious seeds and in addition to being an excellent source of protein, they contain healthy fats, vitamin E and antioxidants. To obtain as many nutrients as possible from these elements, it is best to eat them with the peel intact.
Mainly used as an ingredient for desserts, they can however also accompany many savory dishes or be eaten alone as a snack.

Brussels sprouts (raw)

Total protein: 4.2 grams per 100 grams.
Brussels sprouts or sprouts are a slightly bitter vegetable and for this reason little loved by children, but with high nutritional power. They can be eaten roasted, steamed or even chopped in salads.

Chia seeds (raw dried)

Total protein: 16.5 grams per 100 grams.
These tiny black seeds are part of the superfood family because even in small quantities they contain lots of protein, fiber, Omega 3 fatty acids and other nutrients. Excellent for breakfast together with yogurt or as a base for porridge, they can also be used to make healthy desserts such as puddings or added to salads or second courses.

Potatoes (raw)

Total protein: 2 grams per 100 grams.
Potatoes are a key element of Mediterranean diet precisely because of their highly beneficial properties. Excellent source of protein, they also contain vitamins C and B-6 and potassium. There are many recipes that can be made with this tuber, all very tasty and healthy, with the exception of the fried ones.

Broccoli (raw)

Total protein: 3 grams per 100 grams.
Broccoli is a panacea for health and in addition to proteins, it provides the body with fibre, vitamins K and C and many other nutrients. They can be eaten boiled with a drizzle of olive oil, or as a condiment for first courses or, blended, in the form of cream soup.

Our 15 vegetable protein recipes

Of our 15 vegetable protein-based recipes, 4 have vegetable protein as the main ingredient, together with the addition of animal products (eggs, cheese…) to thicken. The other 11, however, are entirely plant-based.