Quinoa Pizza – Quinoa Pizza Recipe – Italian Cuisine

»Quinoa Pizza - Misya Quinoa Pizza Recipe


First rinse the quinoa well under running water, then put it in a pan with twice the water and cook for 12-15 minutes after boiling.

Drain the quinoa well and blend it with a pinch of salt until you get a sort of batter, thick but creamy.

Grease the pan with a little oil, then spread the mixture on the surface and bake at 220 ° C for about 15 minutes in a preheated convection oven, so as to compact and brown it
Season with chopped tomatoes, salt, oil, basil and mozzarella and cook for another 5-10 minutes, in order to melt the cheese well.

The quinoa pizza is ready, you just have to serve it!

Praliné Recipe – Italian Cuisine – Italian Cuisine


  • 250 g sugar
  • 125 g peeled almonds
  • 125 g peeled hazelnuts

For the praliné recipe, bake the dried fruit at 150 ° C for 15-20 '. Remove from the oven. Prepare a syrup by cooking the sugar with 50 g of water up to a temperature of 120 ° C. Remove from the heat and add the dried fruit.

Stir with a spatula until the syrup wraps all the dried fruit well and crystallizes again becoming white. Put on the low heat until the sugar is caramelized. Turn off and turn everything on a plate lined with parchment paper.

Spread the mixture well with the help of a spatula and allow the crisp to cool. Break it up and blend it for a long time with a powerful mixer: you will have to get a cream. It can be kept in the refrigerator for 4 months.

Pork loin with plums and potatoes recipe – Italian Cuisine

Pork loin with plums and potatoes recipe


  • 1 kg potatoes
  • 1 L vegetable broth
  • 700 g pork loin
  • 150 g pitted prunes
  • 4 shallots
  • 2 golden apples
  • garlic
  • butter
  • salt
  • pepper
  • extra virgin olive oil

For the recipe of pork loin with plums with potatoes, peel the shallots and cut them
not too thinly, to avoid burning. Brown them in a saucepan with a drizzle of oil and a clove of garlic, peeled and crushed. Add the loin and roast it on all sides, for about 3-4 minutes.
Add the prunes and apples to the meat, peel and cut into chunks. Salt, pepper and sprinkle with the broth. Cook the meat for 40 minutes, over medium heat, with the lid but without sealing.
Remove the meat from the pan and remove the garlic. Blend the sauce with the immersion mixer. Bring it back to the heat, and let it shrink for 10 minutes, finally «polish it by melting a knob of butter. Slice the loin and serve with the sauce. You can also place the slices in the sauce and cook them for a minute, to soften and season the meat evenly.
For the potatoes: peel them and cut them into irregular wedges. Bake them in the microwave for 4-5 minutes at 900 W, with the lid on.
Then toast them for 5 minutes in a saucepan with plenty of hot extra virgin olive oil, until a crispy crust is formed. Cook a few at a time, so as not to attack them.

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