Tag: crunchy

Basmati sautéed with crunchy vegetables – Italian Cuisine

Basmati sautéed with crunchy vegetables

If you want to go ethnic but don't feel like going out, know that making basmati rice sautéed with crunchy vegetables isn't really that hard. Indeed, by following our recipe you will be able to do it even better than what you usually eat at your favorite restaurant. The secret? Use top quality products and ingredients. In this case the Alce Nero basmati rice gives an incredible aroma and aroma to the whole dish, just as the oil gives structure and body enhancing the vegetables. Try it and you will agree with it.

To make the basmati sautéed with crunchy vegetables, cook the rice for absorption: pour the rice into a saucepan and add water to cover the surface of the rice and a pinch of salt to cover about a finger.

Cook at a high heat initially, when the boil stands out, lower the heat and continue until the liquid is completely absorbed.

Slice the onions and reduce the other diced vegetables.

Check the green beans, cut them in half and boil them for about 1 minute in boiling salted water, quickly transfer them to water and ice to fix the color.

Put a wok on the fire with a generous amount of oil and heat.

Pour the eggs into the pan and leave to set for a few seconds, stirring constantly.

Add all the prepared vegetables and sauté over high heat for a few minutes.

Add the prepared rice and mix it with the rest of the ingredients, season with the soy sauce and season with salt.

Finally, blend with Chinese wine.

Serve the basmati rice sautéed with very hot crunchy vegetables.

Recipe Crunchy bundles with spiced chickpea cream – Italian Cuisine

Recipe Crunchy bundles with spiced chickpea cream

  • 450 g boiled chickpeas
  • 300 g trumpet zucchini
  • 300 g Greek yogurt
  • 50 g rocket
  • 10 pcs yellow cherry tomatoes
  • 8 pcs of phyllo dough sheets
  • 2 pcs cardamom pods
  • 1 pc spring onion
  • cumin powder
  • coriander powder
  • mint
  • lemon
  • garlic
  • tomato concentrate
  • peanut oil
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of crispy bundles with spiced chickpea cream, slice the onion and brown it in a casserole with 1/2 clove of garlic and a drizzle of extra virgin olive oil. After 2 minutes add the chickpeas and let them cook for 1 minute. Add 1 tablespoon of tomato paste, 1 glass of water, 1 teaspoon of cumin, 1 of coriander and the crushed seeds of 2 cardamom pods. Cook for about 5 minutes: turn off when the water has dried well. Blend the chickpeas to obtain a thick cream. Process the filo pastry, one sheet at a time, keeping the others covered in the package to prevent them from drying out. Cut a sheet in half and fold each piece in half lengthwise. Place at the base of the strip 1 spoonful of chickpea cream and close the pasta in small packets, giving a triangular shape, with more turns. Moisten the last portion of dough with a little water to seal the triangle. Cut the trumpet courgettes into thin strips and season with extra virgin olive oil, salt and pepper; mix them with the rocket and the sliced ​​cherry tomatoes. Prepare a sauce by mixing the yogurt with a dozen chopped mint leaves, salt, pepper, 2 tablespoons of extra virgin olive oil and the juice of 1 lemon. If desired, you can also flavor it with a piece of minced garlic. Fry the triangles in hot peanut oil and drain them on kitchen paper. Serve with the salad and the sauce.

Recipe Mashed oil and crunchy ribbons – Italian Cuisine

  • 600 g potatoes
  • 50 g vegetable broth
  • 1 pc carrot
  • 1 pc spring onion (green part)
  • 1 pcs courgette
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of pureed oil and crunchy ribbons, boil the potatoes for about 40 minutes from the boil.
Peel the carrot and cut it into strips with a potato peeler. Cut the courgette in the same way, using both
the peel is the pulp. Slice the green part of the spring onion, vertically or obliquely, obtaining very thin strips. Prepare two bowls full of water and ice: collect carrots and courgettes in one and the spring onion in the other. Let the vegetables rest for about 20 minutes, until they curl and become crunchy. Peel the potatoes, mash them with a potato masher and whip them with the electric whisk, adding the broth, 100 g of oil and a pinch of salt. Mix the 3 vegetables drained with water in a bowl, season with a little oil, salt, pepper and serve over the mashed potatoes.

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