Tag: Green

Green salad recipe, Via Carota recipe – Italian Cuisine

Green salad recipe, Via Carota recipe

  • 2 pcs heads of Boston type lettuce
  • 1 pc heart of romaine lettuce
  • 1 pc cespograndediindindiabiabga
  • 1 pc bunch of watercress
  • half a small head of curly salad
  • 240 g extra virgin olive oil
  • 1 pcs large shallot
  • 1 pc clove of garlic
  • aged sherry vinegar
  • creamy mustard
  • rustic mustard
  • honey
  • thyme
  • salt
  • pepper

For the green salad recipe, peel the lettuces and the Belgian endive and peel them; break the leaves roughly. Clean the watercress keeping the leaves and stems more tender. Eliminate the dark green outer leaves and the tops of the curly salad, obtaining only the light green and white parts. Wash all the salads, drain them and set them aside.
FOR SEASONING: Chop the shallot and rinse it in cold water. Collect it in a bowl with 3 tablespoons of vinegar and 1 spoonful of warm water. Let stand for 2 minutes, then add the oil, 1 generous teaspoon of creamy mustard and 1 of the rustic one, 1 of honey, 2 sprigs of chopped thyme, chopped garlic and a pinch of salt. Place a first handful of salads in a serving bowl; add salt and pepper and add the seasoning. Proceed by overlapping as many layers as possible of leaves, completing with a last seasoning thread. Serve immediately.

Recipe Pumpkin biscuits with green mayonnaise – Italian Cuisine

Recipe Pumpkin biscuits with green mayonnaise

  • 800 g pumpkin
  • 500 g potatoes
  • 350 g catalonia
  • grated pecorino cheese
  • 2 pcs egg yolks
  • bread crumbs
  • milk
  • seed oil
  • butter
  • sage
  • salt

For the recipe of pumpkin gallette with green mayonnaise, boil the whole potatoes with the peel. Peel the pumpkin, removing bark and seeds; cut it into 2 cm thick slices and bake at 170 ° C for 30-35 minutes. Peel the potatoes and mash them together with the pumpkin. Stir in the egg yolks, grated pecorino cheese and salt. Sprinkle the work surface with breadcrumbs and form biscuits of about 50 g. You will get a dozen.
Clean the catalonia and keep only 50 g of leaf tips. Blanch it for 2 minutes in salted water, then blend it with 40 g of milk, a pinch of salt and 150 g of seed oil, obtaining a mayonnaise.
Melt 80 g of butter in a pan and season with some sage leaves. Brown the pumpkin cakes for about 3 minutes on each side. Serve with the Catalonian mayonnaise and, to taste, salt flakes and lemon thyme leaves.

Recipe Spaghetti and green pepper omelette – Italian Cuisine

Recipe Spaghetti and green pepper omelette

  • 400 g clean green peppers
  • 280 g noodles
  • 100 g milk
  • 6 eggs
  • grated Parmesan
  • laurel
  • extra virgin olive oil
  • salt

Bring a pot of water with 2 bay leaves to a boil and add salt. Cut the peppers into thin strips. Pour the noodles and peppers in the water and boil them together for 4 ′. Drain, remove the bay leaf and season with 2 tablespoons of oil. Beat the eggs with 2 tablespoons of Parmesan cheese, milk, a pinch of salt and mix with the spaghetti and peppers. Grease a non-stick pan (diameter 24 cm) and pour in the spaghetti. Bake at 200 ° C for 10 ', covering the omelette with a disk of baking paper so as not to darken it and dry it too much. Discard the paper and cook in another 15 ′.

Proudly powered by WordPress