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Risotto with nettles – Recipe Risotto with nettles of – Italian Cuisine


First of all clean the nettles: wear gloves, rinse the nettles well, remove the stems and wash them again.

Sauté in a pan with salt and oil, then drain from the excess water, keeping it aside.

Then whisk them with a mixer or a blender and set them aside.

Finely chop the onion and sauté in a pan with a little oil.
Add the rice and toast it: when it starts to become transparent, add the wine.

When the wine has evaporated, start adding the hot stock, 1-2 ladles at a time, adding more as it is absorbed.
After the first 5 minutes of cooking, add the nettle cream and continue cooking.
Once the rico is ready (it will take about 15 minutes in total, but it depends on the rice you used), stir in butter and parmesan.

Serve your risotto with nettles and serve with another little parmesan.

Vegetable cream – Vegetable velvet recipe from – Italian Cuisine


There vegetable soup it is a dish that I often prepare at home: when it is cold, on winter evenings, a nice warm velvety dish, perhaps with the addition of croutons, is what it takes to warm up and restore good humor. Here now the temperatures start to rise, during the day there is a nice sun to warm up, but after sunset it is still fresh, so I happen to do it again even in these times … I often make velvety single vegetables (cream of broccoli, cream of leeks …) but sometimes I also like to make it mixed, as in this case. There are so many recipes to make it, and sometimes I also like to vary the proportions of vegetables, perhaps based on what I have at home.
This time, for example, to render the vegetable soup more good and creamy I added a dash of cream, if you prefer to leave the most dietetic dish you can replace it with milk or omit it altogether, possibly adding instead a little goccino of oil on the plates 😉 I would say that after the revelry of Easter, a little lighter recipe was needed, can't you find? basins: *

  • Preparation time Preparation: 10 min
  • Cooking time cooking: 30 min
  • Total time total: 40 min
Vegetable cream "data-src =" https://gordon-ramsay-recipe.com/wp-content/uploads/1556012328_97_Vegetable-cream-Vegetable-velvet-recipe-from-Italian-Cuisine.jpg "class =" img-fluid w-100 lazyload
Vegetable cream soup

Method

How to make vegetable soup

Wash the vegetables, clean them and cut them into not too large cubes.

Fry the onion briefly, then add the other vegetables and let them cook for a couple of minutes.
Also add the broth, a pinch of salt and start cooking. Halfway through cooking add some basil.

When the vegetables are well cooked (it will take 20-25 minutes), blend them with the blender.
Finally add cream and parmesan, stir and add salt if necessary.

Serve the hot vegetable soup, perhaps with toasted bread.

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Tomato and Zucchini Frittata

Garden tomatoes, summer zucchini, and Asiago cheese make a scrumptious frittata that highlights the end of summer’s bounty.

Summer tomatoes are abundant and delicious right now – my garden is overflowing with them! I’ve been enjoying them in salads[1] and quick garden sauces[2], over grilled flank steak[3], and in my egg sandwiches[4]. But today I wanted to make something different, using up some zucchini that I bought at the farmer’s market this weekend and I came up with this delicious frittata.

What I love about frittatas is that you can enjoy them for any meal and they are so inexpensive to make. Today’s leftovers from lunch are going to be tomorrow’s breakfast. Perfect for meatless mondays, gluten free, clean eating and low carb diets.

Tomato and Zucchini Frittata
gordon-ramsay-recipe.com
Servings: 4  • Size: 1/4  • Old Points: 4 pts • Weight Watcher Points+: 4 pt
Calories: 172 • Fat: 10 g • Carb: 8 g • Fiber: 2 g • Protein: 13 g • Sugar: 3 g
Sodium: 204 mg • Cholest: 186 mg

Ingredients:

  • 2 tsp olive oil
  • 1 medium onion, diced
  • 1-1/2 cups (7 oz) zucchini, diced into matchsticks
  • 4 large eggs
  • 4 large egg whites
  • 1/4 cup Asiago cheese, grated
  • salt and fresh pepper
  • 2 medium (about 8 oz) vine ripe tomatoes, cored and thinly sliced crosswise

Directions:

Preheat oven to 400°F.

Heat oil in a 10-inch skillet over medium-low heat. Stir in onion and cook until slightly golden, about 8 to 10 minutes. Add zucchini, increase heat to medium-high, season with salt and pepper and cook 2 to 3 minutes or until the moisture dries up, stirring occasionally.

In a medium bowl whisk eggs, egg whites, Asiago, salt and pepper.

Pour the eggs into the skillet making sure they cover all the vegetables. Arrange tomatoes in an overlapping pattern on top and season with salt and pepper. When the edges begin to set (about 2 minutes) move skillet to oven. Cook about 16 to 18 minutes, or until frittata is completely cooked. Serve warm, cut into 4 pieces.

References

  1. ^ salads (www.gordon-ramsay-recipe.com)
  2. ^ quick garden sauces (www.gordon-ramsay-recipe.com)
  3. ^ grilled flank steak (www.gordon-ramsay-recipe.com)
  4. ^ egg sandwiches (www.gordon-ramsay-recipe.com)