Recipe Melon and cucumber salad with celery soup – Italian Cuisine

Ingredients

600 g yellow melon
600 g white melon
600 g clean celery
200 g cucumber
75 g egg white
70 g flour
55 g seed oil
50 g sorrel
30 g fresh ginger
20 g milled durum wheat semolina
20 g milk
6 pcs zucchini flowers
lemon
flax seed
fennel
dry white wine
extra virgin olive oil
salt
pepper

Duration: 1 h

Level: Easy

Dose: 6 people

For the recipe of melon and cucumber salad with celery soup, mix the flour with the semolina, seed oil, egg white, milk and 1 tablespoon of white wine: you will get a fairly consistent batter. Spoon the batter into a plate lined with baking paper to create very thin tongues. Sprinkle with flax seeds. Bake at 180 ° C for 9-10 minutes.
FOR SALAD: Peel the ginger and cut it into small pieces. Blend it with the touch of celery and the juice of 1 lemon, then pass the smoothie through a sieve to remove the fibers. Peel the cucumber, cut it in half lengthwise, remove the central part with the seeds and reduce it in half slices. Peel the melons and cut the flesh into cubes. Clean the courgette flowers and cut them into strips. Compose the salad by mixing melons, cucumber, sorrel and courgette flowers, then pour the celery soup and complete with a drizzle of extra virgin olive oil and freshly ground pepper and fennel. Accompany with flax seed waffles.

How to make zucchini, rocket, walnut, pistachio pesto – Italian Cuisine

The pesto it is a typically Ligurian preparation. In its traditional recipe contains basil leaves, pine nuts, extra virgin olive oil, pecorino cheese and garlic. But the possible versions are many, with different ingredients to perfectly match first is food: yes, because pesto is easily transformed into a sauce for seasoning salads, meat and fish, in addition to enriching in a greedy way pasta and rice.

Do you want an alternative recipe? We offer you many ideas for a different pesto from the Ligurian one. Try the zucchini pesto, delicate and very simple to prepare: the ingredients to put in the mixer are roughly the same as the pesto tradition, plus, of course, the zucchini, which you will have first stewed in a pan.

The fennel pesto cooked garlic is a very aromatic and fragrant cream that you can use to flavor an excellent pasta dish and make it tasty and appetizing or to flavor other dishes.

The rocket pesto, slightly bitter, as well as with pasta you can use it spread on toasted bread or to give a delicate but at the same time pungent touch to your fish or meat dishes.

For a first greedy, find the recipe of risotto with walnut pesto made from a mix of parsley, shallots, walnut kernels and pecorino. Or that of the spaghetti with green beans and dried tomato pesto, with a typically Mediterranean flavor. Delicious!

Have you ever tried the pesto sauce in the Trapani's style made with almonds, fresh tomatoes and basil? It is a very aromatic and fresh condiment, typical of western Sicily. Another Sicilian regional recipe is that of pistachio pesto, delicious fresh and appetizing sauce, ideal for seasoning pasta, croutons and bruschetta.

Do you want to surprise your guests with a tasty, tasty and fragrant first course? Try to season the pasta with the pumpkin pesto and cinnamon nuts! If you want to prepare it in good quantities and maintain it over time, we also give you directions to keep it in jars.

Don't miss all the alternative recipes Salt and pepper for the homemade pesto.

The ice cream cone with 24 carat gold – Italian Cuisine

Gold to eat … on ice cream!

It is not the first time that gold is used in the kitchen, but for some time there has been an ice cream that is driving all New Yorkers crazy.

Matcha N ’More is a tiny Manhattan ice cream shop specializing in matcha tea: ice cream, drinks and confectionery based on the famous Japanese green tea. In addition to its unmistakable taste, the matcha is also very rich in antioxidants and beneficial properties for the body. But this ice cream is certainly not famous for its healthy properties: the cone is embellished with one edible gold leaf of 24 carats, a trend already widespread in Japan for some years.

Apparently the gold leaf it has no taste: it's just beautiful to photograph and post on Instagram. All in all, eating gold is not too expensive: 9 dollars.