Tag: Delicious

Mushroom burger: vegetarian and delicious! – Italian Cuisine

Mushroom burger: vegetarian and delicious!

Do you want a burger made with mushrooms or a mushroom that looks like a hamburger? This and other autumn ideas not to be missed!

Do you want to prepare a vegetarian burger with mushrooms?
No, we are not crazy.
Look at what curious recipes we have designed for you!

Mushroom burger: the easiest recipe


100 g of champignon mushrooms
1 egg
300 g of boiled potatoes
1 tablespoon of Parmesan
breadcrumbs to taste
parsley to taste
1 clove of garlic
extra virgin olive oil to taste
Salt to taste
pepper as needed


Clean and cut the mushrooms and cook them in a pan with garlic, oil, parsley, salt and pepper.
Once cold, mix them with the boiled potatoes and mashed with a fork, egg, Parmesan cheese and a pinch of salt.
Gradually add the breadcrumbs until you reach the right consistency to be worked by hand to obtain burgers.
Once ready, bread them with more breadcrumbs and cook them in a pan with oil or in the oven at 200 ° for about 20 minutes.

Portobello burger

This burger is very special because there is no bread, but there are two portobello mushrooms to replace it.
This particular variety of mushrooms in fact has a shape that closely resembles that of a burger bun, the classic soft hamburger bun, and once emptied inside and deprived of the stem, they can host a vegetable or meat hamburger.
An idea for celiacs, for those who do not want to consume too many carbohydrates, for a light and complete second course and to serve a burger in an unexpected way.
Just grill two heads of portobello mushrooms and a meat or vegetable burger.
Once the ingredients are ready, simply assemble them by placing the burger between the two mushrooms with the addition of cheese, if you like, crunchy bacon and sauces to taste.

What if the burger is a mushroom?

THE Portobello mushrooms are also the protagonists of this recipe.
In this case the bread is there, but the filling is missing.
Instead of the classic meat burger, here's a tasty portobello mushroom that's soft and juicy and has a meat-like texture.
You can cook it in the oven at 200 ° for 20 minutes with hateful elegant and aromatic herbs or grilled.

How to choose mushrooms

Portobello mushrooms cannot be substituted except by very large champignon mushrooms, but you will not get the same result.
As for the burgers made with mushrooms and potatoes, on the other hand, you can choose champignons, porcini mushrooms for a more intense flavor, chiodini, field mushrooms or a mixture.
Instead of potatoes, you can add cannellini beans or lentils to achieve the same consistency.

Scroll through the gallery above to take a look at the tastiest and most unusual mushroom burgers!

Nutella Day: how to celebrate it with many delicious recipes – Italian Cuisine

Nutella Day: how to celebrate it with many delicious recipes

February 5th is World Nutella Day and we have one more excuse to enjoy this delicious cream from breakfast to dessert!

If you are super greedy for Nutella, the February 5th you cannot not celebrate the World Nutella Day! Invented in 2007 by the American blogger Sara Rosso, a fan of the most famous hazelnut and cocoa cream in the world, since 2015 it has been followed by Ferrero that every year brings together Nutella enthusiasts around inspirations and recipes to celebrate.

How to celebrate World Nutella Day

With the hashtag #WorldNutellaDay you can share a photo of yourself with Nutella on social media or a work of art made with the iconic jar, or, again, a song dedicated to the greedy cream; you can organize a video party, tell the first time you tasted Nutella and of course post yours recipes, perhaps with unusual sweet and savory combinations.

Nutella Day: the delicious recipes

Bao Buns with Nutella

Ingredients for 10 people

150 ml of water, 150 ml of milk, 8 g of fresh brewer's yeast, 500 g of flour, a pinch of salt, 50 ml of oil, 100 g of sugar, 15 g of Nutella per serving.


Dissolve the yeast in the milk and water. Add the sugar, oil and flour a little at a time. Add a pinch of salt and form a soft and smooth dough. Let the dough rise until doubled, for about 2 hours.
Roll out the dough and form 10 cm circles. Fold each circle on itself by placing a piece of parchment paper between the two parts of the dough. Let the bao buns rise for another 30 minutes.
Steam your buns for about 15 minutes. Allow to cool and stuff each sandwich with 15 g of Nutella.
We recommend that you cook 2, maximum 3 buns at a time. Don't forget to add water to the bottom of the pot every 15 minutes.

Sbrisolona with Nutella


25 g of soft wheat flour, 100 g of shelled almonds, 100 g of sugar, 75 g of corn flour, 110 g of butter, 1 egg yolk, a pinch of salt, lemon zest, 1 / 2 pcs vanilla beans, 100 g Nutella, powdered sugar.


Coarsely chop the almonds. In a bowl, add the flour and butter and crumble with your fingertips, add the sugar and continue to knead.
Add the yolk, the grated zest of half a lemon and the seeds of half a vanilla pod, lastly the chopped almonds and a pinch of salt.
Distribute the dough, crumbling it into 2 cake pans (ø 16/18 cm) lined with baking paper, rolling it out in a 1.5 cm layer. Bake at 160 ° C for 25 minutes in a static oven.
Once cooked, remove from the pan, let it cool and spread Nutella on one of the two cakes, remaining one cm from the edge, lay the other sbrisolona on top and press lightly.
Before serving, add a light dusting of icing sugar on the surface.

Yogurt and muesli with Nutella

Ingredients for 4 people

250g Greek yogurt, 200g granola, 60g Nutella (15g / serving), berries for garnish.


Take 4 glasses and form a layer of muesli in each one. Then complete with a 15 gram layer of Nutella, 2 tablespoons of Greek yogurt, decorated with berries and serve.

Anchovies al verde: the delicious appetizer to make at home – Italian Cuisine

Anchovies al verde: the delicious appetizer to make at home

Anchovies al verde are a typical Piedmontese recipe in which the fillets are left to rest for 24 hours in the green sauce based on parsley

Anchovies al verde are a typical recipe of Piedmont, which has this as its protagonist ingredient.

What do the anchovies with Piedmont, a region without the sea? Actually this ingredient (and all of the blue fish in general) is widespread throughout the Piedmont area and is the basis of numerous recipes typical of these places, especially of Langhe, an area that borders the Liguria and with which it shares numerous fish-based preparations.

It's about a very simple preparation, perfect as an appetizer, both on the plate and as a dish to be included in a richer one buffet. In the recipe for anchovies al verde, the fish is accompanied by a very fragrant e very aromatic parsley based sauce (salsa or green sauce or bagnet verd in Piedmontese dialect), garlic and chilli.

Anchovies al verde: the typical Piedmontese recipe


To prepare green anchovies you will need: 200 g of salted anchovies, fresh parsley, 1 clove of garlic, white wine, extra virgin olive oil.


The preparation of green anchovies begins by cleaning and desalting the anchovies. Just put them in a deep dish with a little white cooking wine and then rinse the anchovies one by one under water to remove the salt. It is a simple but delicate operation, the fish must not be damaged and it must not be opened. After desalting them, dry the anchovies one by one (with a clean cloth or paper towel), remove the head, open them and remove the bones and then place them in a clean container.

The second operation to do is to wash and clean the fresh parsley well, trying to select only the most tender leaves to prepare the sauce. After drying it, just chop the leaves together with a clove of garlic. The mince must be very fine. At this point, add the extra virgin olive oil (6-7 tablespoons should be enough) and mix the sauce with a fork to obtain a thick and homogeneous mixture.

The sauce is then poured into the container with the fish and the anchovies in green sauce are left to flavor for 24 hours before consuming them.

Browse the tutorial to discover other curiosities and tips on anchovies in green

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