Tag: appetizer

Summer vegan menu from appetizer to dessert – Italian Cuisine

Summer vegan menu from appetizer to dessert


Gazpacho, lasagna with carasau bread, grilled tempeh and chocolate mousse: 4 fresh and quick courses for an all-vegan lunch or dinner

Fresh, indeed very fresh. Lightweight, indeed very light. But without sacrificing taste. It is the dishes that make up this vegan menu perfect for a summer meal. From appetizers to desserts with a gem: lasagna with carasau bread.

Appetizer: The Gazpacho

In summer, there is nothing better than a fresh appetizer, which does not require cooking. The gazpacho is indeed one cold soup made from raw vegetables typical of Andalusia. To prepare it they serve tomatoes, peppers, onions, a wedge ofgarlic, cucumbers, salt, oil, vinegar it's a sandwich old man softened in water. Blend everything together and serve very cold.

First course: vegan lasagna

A very tasty dish made with a little care: the pasta of classic lasagna should be replaced with carasau bread. Then the procedure is the same, just choose a vegetable filling (carrots are recommended for their sweetness among others) and leave the bechamel veg (made with flour and vegetable milk) a little more liquid to 'wet' the carasau bread.

Second course: Grilled Tempeh with green beans

For this second dish, instead of the tofu provided by the recipe, we use the tempeh cut into thin slices, marinated in soy sauce and then passed on the grill. Tempeh can be accompanied by your favorite vegetable: we suggest i boiled green beans but still crunchy. A drizzle of oil and salt and the dish is ready.

Dessert: Tofu mousse with chocolate or fruit

For a super greasy dessert, just melt the chocolate with a little soya milk is sugar and add it to the pureed tofu. The mixture thus obtained must be placed in molds and then in the refrigerator. If you prefer a fruity mousse, choose a seasonal fruit like peaches, cook them for about ten minutes with a little lemon, blend them and add a touch of soy cream. Once everything is ready, just divide it into small glasses and then put them in the fridge for at least an hour before serving.

Delicious appetizer? Go for cheese donuts! – Italian Cuisine

Delicious appetizer? Go for cheese donuts!


Instead of focaccette, bruschetta or taralli, try to propose these tasty donuts with cheese for happy hour. To be combined with salami and a good glass of wine!

L'appetizer it is an essential moment of the day, especially in view of the weekend, when the working week ends. Now that we've learned a also prepare it at home, we have always tried different recipes to offer new delicacies every time. How about trying to prepare these too cheese donuts?

There recipe it comes fromUmbria and find it below. In our gallery, however, you can read some Advice on how to pair donuts with cheese and how to store them.

The recipe for cheese donuts

Ingredients

To prepare the donuts with cheese you need: 500 gr of flour 0, 25 g of brewer's yeast, 250 g of mixed cheeses, 1 teaspoon of sugar, 2 spoons of extra virgin olive oil, 1 egg yolk, warm water, salt and pepper to taste.

Method

In a large bowl, place 100 grams of flour. Meanwhile, dissolve the yeast in the warm water with the sugar, then add it to the flour, pouring it slowly and working the dough with a fork. You have to get a sticky but soft compound. Cover the bowl with plastic wrap and let the dough rest for an hour.

Then, in another large bowl, pour the remaining flour, season with salt and add the leavened dough. Work everything with your hands, adding hand by hand some lukewarm water. Transfer the dough to the pastry board and work it with your hands until it becomes smooth and compact. Make the ball, lay it in a bowl greased with oil, cover again with plastic wrap and let it rest in a warm place for another hour.

Meanwhile, prepare the mixed cheeses: emmental, pecorino, but also Parmesan are fine. Grate them, leaving a few larger pieces.

Now that the dough has risen, place it on a pastry board and knead a few more minutes, adding the 2 tablespoons of extra virgin olive oil and then the grated cheeses little by little. The dough at the end must be uniform and compact.

Now detached from the dough of the balls and with the help of your hands, work them in the shape of a loaf. Give them the shape of a ring and place them on a pan greased with oil, spaced and brushed with egg yolk.

While preheating the oven to 200 ° C, let the donuts rest for a few more minutes. Then put them in the oven and cook them for about 20 minutes. Remove from the oven when they are golden brown and serve hot.

Appetizer of sea and land? Mussels stuffed with caciocavallo! – Italian Cuisine

Appetizer of sea and land? Mussels stuffed with caciocavallo!


The mussels stuffed with caciocavallo are a tasty appetizer halfway between the sea and the land, easy to prepare and irresistible

Do you fancy a starter that you mix flavors of sea and land, in a balanced mix full of flavor? The mussels stuffed with caciocavallo they are the answer to your desires, a soft sweet heart wrapped in the flavor of the cheese, accompanied by the acidity of the tomatoes. Virtually irresistible.

How to choose mussels

The mussels are among the clams less valuable and on sale are found all year round, but the best time to buy them is during the months without "r", from May to August, when their taste is at its peak. When you buy them, check also the color of the mussel, which must be shiny and shiny, the valves must be well closed and not broken. If the mussels come from farms, it is necessary to check that on the package there is a label that describes their origin, the date of collection and packaging. If you buy them and have them cleaned, remember to consume them as soon as possible, because they deteriorate in a short time.

How to make them open

The best way to do it open musselsonce cleaned, it is to put them in a large pan without adding anything. Cover with a lid and let them cook for a few minutes on high heat, turning them over. Once you see all the half-closed shells, turn off, filter the liquid that they have left, and then use it to give more flavor to each of your recipes.

Caciocavallo, the cheese of Podolian cows

Also called provolone, the cheese it's a spun paste cheese, aged from 3 months to two years, typical of the southern regions, in particular of Puglia, Sicily and Calabria, made exclusively with milk from Podolica breed cows. It can be sweet or spicier, depending on whether the rennet is from calf or kid. The two best known caciocavallo are the Silano and the Ragusano. Both are used to season sauces, to flavor the filling of rolls, fish or pastas or on homemade pizzas. And to make mussels stuffed with caciocavallo!

The recipe of mussels stuffed with caciocavallo

Ingredients

1 kg of clean mussels, 50 g grated caciocavallo, 40 g breadcrumbs, 10 cherry tomatoes, 1 clove of garlic, 1 bunch of parsley, extra virgin olive oil, black pepper.

Method

To open the mussels, put them in a large pan, cook them for a few minutes on high heat with the lid, then drain them, strain the liquid and let cool. In a bowl mix the breadcrumbs with the cheese, the pepper and the minced garlic with the parsley. Also add a few tablespoons of filtered water released from the mussels and a little extra virgin olive oil. Stir and open the mussels cooked in the book, without separating the valves. Fill them with one or two tablespoons of filling and place them close to each other in a pan greased with oil. In the meantime wash and dice the tomatoes and then distribute them over the mussels seasoned with two tablespoons of oil. Cook at 180 degrees for 15 minutes and then serve immediately.

Browse the tutorial for some other tips for stuffing mussels

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