Tag: dandelion

Ravioli recipe filled with ricotta and dandelion – Italian Cuisine

Ingredients

350 g dandelion
220 g ricotta
200 g flour
50 g re-milled durum wheat semolina
2 eggs
2 yolks
1 shallot
pistachio saffron
butter
cornstarch
salt

Duration: 1 h 30 min

Level: Middle

Dose: 6 people

To prepare ravioli filled with ricotta and dandelion, knead the flour and semolina with the eggs and yolks; collect the dough in a ball, wrap it in plastic wrap and let it rest for 1 hour.
Peel the dandelion, removing the stems; blanch it in salted water for 3-4 minutes, then cool it in ice water. Keep some leaves aside, squeeze the rest well and chop it.
Peel and chop the shallot, brown it with a knob of butter for a couple of minutes, until it begins to wilt, then add the dandelion and continue cooking for 2-3 minutes.
Jumbled up dandelion with cottage cheese and season with salt.
flour the work surface and roll out the dough, obtaining a sheet of 2 mm thick. Divide it into 2 parts; on one of them spread 1 tablespoon of saffron pistils, cover with the other sheet, then pass the dough again in the dough sheeter or roll it out with a rolling pin, so as to obtain a single sheet of 2 mm thick again.
Divide the pastry in strips of about 7 cm in height; wet the edges, brushing them with a little water, and distribute small nuts of ricotta and dandelion filling over each strip, at a distance of about 5 cm from each other. Close the pasta, pressing between one nut and the other to eliminate excess air, then cut the ravioli, giving it the shape of a crescent; you will get about 60.
melt 60 g of butter with 1 teaspoon of corn starch, a pinch of saffron pistils, 70 g of water and a pinch of salt, obtaining an emulsion.
Bake ravioli in abundant salted boiling water for a couple of minutes, drain with a slotted spoon and season with the emulsion of butter and saffron.
distributed ravioli on plates, completed with dandelion leaves kept aside and decorated as desired with daikon sprouts and saffron pistils.

Purifying with the dandelion – Italian Cuisine – Italian Cuisine

The dandelion, or dandelion, has numerous diuretic and detoxifying properties, which fight disorders of the liver, intestine, skin. Ideal for getting back in shape in spring

It will be that the costume test is incumbent, it will be that with the summer you have even more desire to feel good with your body, the fact is that in spring you try to vary the diet to get back in shape. It can become an excellent idea, then, to purify oneself with the dandelion, a valid ally that fights with its properties disturbances to various organs of our body.

Purify with the dandelion

Also called dandelion, the dandelion stimulates the excretory organs (liver, kidneys and skin), ie those that deal with the disposal of toxins, favoring the elimination of waste. Particularly important is theaction on the liver, thanks to its purifying, anti-inflammatory and detoxifying and hepatoprotective properties: for this reason, purifying with dandelion is particularly indicated in cases of liver failure, jaundice and calculations. Another way the dandelion exercises its own detox properties it is through the laxative action that it develops stimulating the secretions of the gastro-intestinal apparatus. Purifying with the dandelion is very useful in view of the light clothes that are worn in spring thanks to diuretic properties that this plant exercises, giving concrete help against water retention. Flavonoids and potassium then stimulate diuresis and promote the elimination of excess fluids. Finally, among the many benefits of the dandelion, also that of boost the immune system, and lymphatic.

The dandelion in the kitchen

To top up all these important properties and purify them with dandelion, the simplest solution is to drink one herbal tea or a decoction prepared with flowers, leaves and root of this plant. Be careful, however, the dandelion has great qualities, but it is not miraculous: it is necessary to associate the consumption of this plant with a healthy and varied diet and physical activity to get the best results. Dandelion decoctions can also be used to prepare baths and foot baths that help to reactivate circulation, especially for those who suffer from swollen legs and feet in summer. Furthermore, the fresh dandelion can be used in many recipes, like octopus carpaccio with dandelion and watercress or wild berries salad with dandelion and rocket: the ideal way to purify without sacrificing taste.

Recipes with dandelion – Italian Cuisine – Italian Cuisine

Omelette, but also coffee, salads and leaves in oil: many recipes with dandelions to use in the kitchen this plant

There are those who call it dandelion, wild chicory or showerhead. But for everyone (or at least for those with a certain imagination in the kitchen) the dandelion has all the credentials to work as an ingredient to prepare delicious and original recipes.

Nutritional values of the dandelion

Dandelion recipes are very healthy because this plant has a high concentration of vitamin C, iron and potassium, while in its leaves and roots there are also vitamine A, B and D. Contributes to purify blood, reactivate the metabolism and regulate the functions of the kidneys and liver, expelling excess cholesterol, as well as having important digestive, anti-inflammatory and diuretic. With its slightly spicy flavor, dandelion is also used in many preparations, from appetizers to desserts.

Recipes with the dandelion: the omelette

The first of the dandelion recipes is the omelette. To prepare it, we need two bunches of dandelion leaves, three eggs, a clove of garlic and some grated cheese, olive oil, salt and nutmeg. First you need to wash the leaves thoroughly and hold them lightly wet. Next, pour a little oil in a non-stick pan and fry the garlic. Then add the dandelion leaves making fry for about five minutes with a pinch of salt, so that they soften well. Meanwhile, beat the eggs in a bowl together with the grated cheese, adding salt and a pinch of nutmeg. Now all that remains is to put the dandelion leaves in the eggs and mix: cook the omelette in another non-stick pan with a lid and low heat, turning it if necessary. For a touch of color, you can add parsley leaves, while for those who want to further flavor the omelette you can add a little bit of eggs to the eggs. bacon.

Flowers in oil

Roots, leaves and flowers of this plant can also be used for decoctions and herbal teas, while in batter you can also fry and eat crunchy. THE flowersthey can also be used to give more flavor to salads, but there are also those who preserve them in oil, for the most classic of dandelion recipes. First you need to get half a pound of buds of dandelion, half a liter of vinegar, two glasses of white wine, two tablespoons of coarse salt and olive oil. Start by removing the leaves from the buds, gently washing them, then bring the vinegar to the boil with two glasses of white wine and two tablespoons of coarse salt, pour the buds and let them boil for five minutes, before collecting them with slotted spoon on a clean cloth and let them dry. At this point, put everything in some glass jars and cover the flowers with olive oil, pressing with a fork to let out all the air. Hermetically sealed and stored in a dry place, flowers can be used for pastas, risottos, salads and croutons.

From salad to coffee

But the recipes with the dandelion do not end here: with the roasted roots a digestive beverage is prepared similar to barley coffee, while another original idea to use this plant in the kitchen is that of a fresh salad with peaches is rocket salad. The ingredients are a bunch of dandelion leaves, one of rocket, three peaches, half a lemon, two tablespoons of shelled pistachio and then, as required, oil, sugar, salt and pepper. Rinse all the herbs well, drain and dry them, then cut the peaches into thin slices, lightly toast the pistachios in a non-stick pan, adding a little sugar and salt, and coarsely chop. At this point the lemon juice with salt, pepper and four tablespoons of oil is emulsified in a bowl. Then add the well-broken dandelion, rocket and pistachios, before seasoning with salt and oil and serve. Fresh lunch break or light dinner: the dandelion is perfect any time of day.