Tag: creative

Grilled aubergines delicious and creative ideas with the summer vegetable! – Italian Cuisine

Bruschettas, sandwiches, pasta, salads: all the ways to serve grilled aubergines: But first, here's how to choose and cook them

We suggest that you always have a lot of food within reach of the refrigerator eggplant because this is the right season. Stock up on it well grigliatele. At this point you will have a few alternatives: eat them immediately, freeze them or use them for one of the 8 ideas we are going to suggest to you.
But let's start from the basics. How to choose the right aubergines and how to cook them on the grill.

Which eggplants to choose

In fact, you can use all types of eggplant, even if the one that lends itself most is the classic elongated and dark with a bitter aftertaste. Very good, but also the round and purple one that has a sweeter taste. Long and very thin aubergines, like the bead quality, on the other hand, are more suitable for other types of preparations.

How to clean eggplants

First wash them thoroughly and then cut the two ends. Beware of the stalk because it is generally a bit thorny. Keep the peel because in grilled aubergines it is very important for consistency. Cut them into slices of at least 5 cm, either in section or lengthwise. You decide based mainly on the recipe you need to prepare. Once cut, pass them in coarse salt and then cover them with a weight by letting them purge inside a colander. Then, after an hour, wash and dry them.

How eggplants are grilled

At this point grill on a plate very hot and non-stick. No need to add oil or anything. Cook one to two minutes on each side and then let them cool. You can also freeze the grilled aubergines inside plastic freezer bags to use them if necessary.
If you want eat them naturallyand then simply season them with parsley, oil, salt and, if you like, a clove of minced garlic.
If instead you want to use to prepare other dishes, here are our 8 proposals in the tutorial.

Many other recipes with aubergines

Cherry crumble: classic, creative and even light – Italian Cuisine

The cherry crumble is the spring version of the typical Anglo-Saxon dessert, easy and quick to prepare, and the result is guaranteed

The crumble is one of the iconic sweets of the Great Britain, born during the Second World War, when poverty and food rationing led to an ingenious variant of the classic pie, adopting crumbs of shortcrust pastry as a cover for fruit and vegetables of all kinds and seasons. We offer you a classic version of the cherries crumble, two creative variants and for those attentive to the line also a light one. Are you ready to break the shell of crunchy crumbs and sink the spoon in the succulent filling of ripe cherries?

Cherry crumble: the classic recipe

In late spring, the most sociable fruit there is, with its bright color, cherry or perhaps better to talk about it in the plural, yes because the cherries they grow and mature in pairs, some are even born attacked (Siamese) and are the nicest of all. With their sweet and satisfying taste, one leads to the other, be careful not to finish them all during the preparation.

Cherry crumble ingredients

700 g cherries
70 g flour 00
50 g butter
50 g brown sugar
1 untreated lemon
salt

Method

place in a bowl the flour, the butter in chunks, 30 g of brown sugar and a pinch of salt, you work the dough easily using your fingertips, so as not to heat it too much. formed a stick, cover it with cling film and let it rest in the refrigerator for about an hour, in the meantime prepare the cherries.

Wash the cherries, remove the stalk and cut them in half by gently removing the core. transfer them in a pan with 20 g of brown sugar, 2 tablespoons of water and the roughly chopped lemon zest, to be able to eliminate it easily. Let it cook for 5 minutes, remove the lemon zest and pour it all into a ceramic baking dish (∅ 20-24 cm) or in small single-portion casseroles, let cool slightly before covering them.

Take away the dough dough from the fridge and helping you with a large hole grater grattugiatelo on cherries. bake in a preheated oven at 180 ° C for 30 minutes. serve warm cherry crumble accompanied with a scoop of cream ice cream or fiordilatte.

Cherry crumble pie

For those who never give up a good one piece of cake, here is the more full-bodied version of the cherry crumble, composed like a tart but with a crumbled surface. Just change the proportions of the ingredients slightly and rebalance the doses to obtain the right consistency.

Cherry crumble cake ingredients

350 g cherries
150 g 00 flour
100 g butter
70 g brown sugar
1 untreated lemon
salt

Method

place in a bowl the flour, the butter in pieces, 60 g of brown sugar and a pinch of salt, you work the dough easily using your fingertips, so as not to heat it too much. Distribuitene about 2⁄3 in a hinged mold (ø 20 cm) buttered and pressed to form a base. Place the remaining dough in the refrigerator by covering it with plastic wrap. Bake the base of the cake in the oven at 180 ° C for 15 minutes.

Wash the cherries, remove the stalk and cut them in half by gently removing the core. transfer them in a pan with 10 g of brown sugar, 1 tablespoon of water and the zest of ½ untreated lemon. Let it cook for 5 minutes, remove the lemon zest and arrange the cherries on the base of the cake; cover partially with the remaining dough, grating it or crumbling it with your fingers. bake again at 180 ° C for another 15-20 minutes.
Accompany the cake to taste with a scoop of ice cream.

Crumble biscuits with cherry jam

On many occasions, such as birthday parties and dinners with friends, when there is no lack of food and the choice is varied, the version already cut and portioned can be more than very practical also a way not to weigh down your guests. In this case we preferred the use of the cherry jam to make the preparation of the cake even faster.

Crumble biscuit ingredients

150 g 00 flour
100 g butter
60 g brown sugar
cherry jam
salt

Method

place in a bowl the flour, the butter in pieces, 60 g of brown sugar and a pinch of salt, you work the dough easily using your fingertips, so as not to heat it too much. Cover a rectangular baking tray with parchment paper, distributed about 2⁄3 of the dough and pressed to form a base. Spread a generous layer of cherry jam and crumble the rest of the dough to partially cover it, leaving a glimpse of the jam. Bake in the oven at 180 ° C for 20-25 minutes. Cut lozenges, cubes or rectangles to form individual biscuits.

Light cherry crumble

If you are fond of cherries, but you want to keep calories and sugars under control, we come to your rescue with a version light however decidedly greedy, without butter and with very little sugar. As an alternative to the crumble you can use oat flakes, muesli, sliced almonds and dried fruit to taste.

Light cherry crumble ingredients

700 g cherries
350 g muesli mix
10 g brown sugar plus a little topping
1 untreated lemon

Method

As the crumble is ready started from the cherries, then wash them, remove the stalk and cut them in half by removing the core gently. transfer them in a pan with 10 g of brown sugar, 2 tablespoons of water and untreated lemon zest. Let it cook for 5 minutes, remove the lemon zest and pour it all into a ceramic baking dish (∅ 20-24 cm) or in small single-portion cocotte. distributed muesli on the whole surface and at discretion add also a pinch of brown sugar that will help to form a nice crust in cooking. bake at 180 ° C for 15 minutes.

Hard-boiled eggs: how to cook them in a creative way – Italian Cuisine

In a spring salad, fried or pizzaiola: hard-boiled eggs are not sad if you cook like this! Here are three recipes to try

We always think about hard-boiled eggs as a dish quite sad, difficult to value. With a little imagination, instead, you can get tasty recipes. After cooking a perfect boiled egg, then we discover three ways to give a twist to this simple preparation.

Spring salad with boiled eggs

This spring salad is prepared with many seasonal ingredients. It is nutritious and is embellished with boiled eggs with the right caloric intake for a balanced diet.

Ingredients

150 g of rocket
2 eggs
150 g of mixed salad
150 g of asparagus
mustard
extra virgin olive oil
Sesame seeds
salt
pepper
soy sauce

Method

Blanch the asparagus and season with a little oil, wash the rocket and mixed salad well and marinate with soy sauce. Prepare the hard-boiled eggs and peel them carefully. Then cut the eggs into strips and add them to the salad and asparagus. Season your spring salad with salt, pepper, extra virgin olive oil and (if you like) a little mustard. Sprinkle with sesame seeds to give crispness. You can eat it right away or keep it for an office lunch or a trip out of town.

Breaded and fried boiled eggs

They will certainly not be read, but for once they can certainly be eaten. Try to use fresh eggs and remember to put them immediately under cold water after cooking.

Ingredients
2 fresh eggs
1 beaten egg
bread crumbs
salt
pepper
extra virgin olive oil

Preparation
Prepare two hard-boiled eggs. In a small bowl, beat the other egg with salt and pepper. Peel the boiled eggs and pass them first in the egg and then in the breadcrumbs. Then take a second pass, which is necessary because the first will tend to come off. So immerse your breaded boiled egg in boiling oil for a very short time, just to brown it. Serve it and eat it hot.

Hard-boiled eggs with pizza

We are used to eating pizzaiola eggs, maybe fried or in shirt. The alternative with hard-boiled eggs is just as good and is even lighter. Moreover, with this recipe, the egg does not contaminate the tomato sauce and it is therefore perfect for those who do not like this mix of flavors too much, but still love making the coveted shoe.

Ingredients
4 eggs
1 bottle of tomato puree
1/2 fresh leek
extra virgin olive oil
Origan
100 g of grated Parmesan cheese
salt and pepper

Preparation
Prepare the boiled eggs, cool them in cold water, peel them carefully and cut them in half. In a pan prepare the tomato sauce by frying the leek with a little oil. When it is golden, pour the tomato puree and cook for at least 10 minutes, to give it time to shrink. Add if you like fresh oregano. At this point add the eggs and let them cook for two minutes. Season with salt and pepper and sprinkle with Parmesan.

Boiled eggs in other tasty recipes

Hard-boiled eggs are the perfect ingredient for making many other dishes too. Think for example of the Club Sandwich, to the Meatloaf, to the combination with shrimp and avocado or with anchovies, for a creative appetizer with it mackerel, or stuffed with a superb one mousse with sparkling wine. If you want to stay light but tastefully you should definitely try the famous one Nicoise salad, or so much in fashion avocado toast.