Tag: feeling

Cooked vegetables: 30 recipes for not feeling on a diet – Italian Cuisine


Cooking vegetables steamed and seasoned with a drizzle of raw oil and a sprinkle of lemon, it is a healthy habit to introduce vitamins, minerals and fiber into our diet, without weighing down the calorie intake of the menu of the day.
But if instead of a side dish they were one of the main courses?

Gratin, braising and cured cooking they give some chance to the taste of vegetables, transforming the contours into mouth-watering and rich dishes of taste. Spices, sweet and sour contrasts, vegetable sauces, caramelized cooking, herbs and cheeses characterize perfect dishes to be served after one of the first soups of the season, as well as a hot appetizer along with creams, savory strudels, meatballs and stuffed croutons.

Here then 30 recipes that will inspire your desire for cooked vegetables without sacrificing taste and creating a tasty dish: chicory with olives, pine nuts and capers, roasted corn on the cob with fondue, three of a kind beans with bruschetta, sour cream of potatoes with cooked and raw vegetables, onions with herbs au gratin, spring onions and leeks braised, puddings of broccoli and hollandaise sauce, autumn salad, coasts jump to tamarind, eggplant in oil, salad of green beans, chickpeas and dried tomatoes, skewers of caramelized tomatoes and eggplant, cream of carrots to the scent of thyme, fennel stuffed with chard scented with chives, gratin di celeriac, raw and cooked vegetables with anchovy vinaigrette, caprese di celeriac and beetroot, potato rostiera and eggplant with thyme, gratin of ribs, domes au gratin cauliflower, gratin of pumpkin and macaroons, pan of autumn vegetables, beets with velvety cream of onions and hazelnuts, leeks fondants and Jerusalem artichokes, spring onion jam and fontina cheese, cumin potatoes, hood and black chickpeas.

Here are our cooked vegetables

WE COOKED FOR YOU

Cauliflower florets with apple vinegar

WE COOKED FOR YOU

Pak-choi to the east

WE COOKED FOR YOU

Bunches of vegetables with tahina

WE COOKED FOR YOU

Eggplant with primitive

WE COOKED FOR YOU

Artichokes alla Romana

WE COOKED FOR YOU

Dark and topinambur leeks, spring onion jam and fontina cheese

WE COOKED FOR YOU

Chard with velvety cream of onions and hazelnuts

WE COOKED FOR YOU

Pumpkin gratin and macaroons

WE COOKED FOR YOU

Cauliflower gratin domes

WE COOKED FOR YOU

Ribbed gratin

WE COOKED FOR YOU

Celeriac and beetroot caprese

WE COOKED FOR YOU

Raw and cooked vegetables with anchovy vinaigrette

WE COOKED FOR YOU

Celeriac gratin

WE COOKED FOR YOU

Fennels stuffed with beets and chives

WE COOKED FOR YOU

Salad of green beans, chickpeas and dried tomatoes

WE COOKED FOR YOU

Aubergines in oil

WE COOKED FOR YOU

Skips sautéed with tamarind

WE COOKED FOR YOU

Spring onions and braised leeks

WE COOKED FOR YOU

Onions with herbs au gratin

WE COOKED FOR YOU

Sour cream of potatoes with cooked and raw vegetables

WE COOKED FOR YOU

Trio of beans with bruschetta

WE COOKED FOR YOU

Roasted corncobs with fondue

WE COOKED FOR YOU

Chicory with olives, pine nuts and capers

WE COOKED FOR YOU

Skewers of caramelized tomatoes and aubergines

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close