Tag: honey

Risotto with honey and rosemary – Italian Cuisine

»Risotto with honey and rosemary

First chop the shallot and let it dry in a saucepan with half the butter.
Add the rice and toast it, then add the marsala.

Once the wine has evaporated, start cooking by adding the hot stock a ladle at a time, stirring often.
A few minutes before it is ready, add rosemary, goat cheese and honey.

When cooked, stir in the rest of the butter and a little Parmesan, then serve the honey and rosemary risotto garnished with fresh rosemary.

Light recipes with honey mushrooms – Italian Cuisine

Light recipes with honey mushrooms

They have few calories, are rich in fiber and excellent allies of low-calorie diets. Perfect with barley or soup, here are two light recipes for cooking them

Autumn imposes the presence in our dishes of the king of the season: mushrooms. They are good without exception in risotto or with pasta, in flans, on pizza, even on toasted bread. Sautéed, grilled or in oil, they really satisfy everyone. And the generous land gives of every variety. Among these are also the honey mushrooms.

The unbearable lightness of honey mushrooms

Tacks are gods mushrooms extremely low calorie. Rich in water and fibers, with very low quantities of sodium it's a lot potassium. They are a light food that can be included in any diet. They can be ground, used for a risotto, a pasta or preserved in oil. It is a variety that becomes edible only after cooking in boiling water for at least ten minutes. The council is to always throw away the cooking water because it may contain residues of slightly toxic substances; remember to cook them even if you decide to freeze.

Two light recipes with honey mushrooms

How to cook i Chiodini mushrooms enhancing their lightness? An easy, light idea, perfect also for vegans is theorzotto. The mushrooms must be blanched previously eliminating the cooking water. Prepare a vegetable broth with celery, carrot, onion, laurel; then add some of the mushrooms. Cook over low heat. Take the barley and toast it with extra virgin olive oil for a few moments on a mixture of celery and onion, then sprinkle with a little white wine. Cook the barley with the vegetable stock, slowly adding the honey mushrooms kept aside. A risotto can also be made with the same procedure. To keep these preparations light we do not recommend creaming with butter or cheese.
If instead you love the soup here's how to prepare one with our light nails. Take 4 potatoes medium, cut and cook in boiling water, remove excess water and blend with a blender to obtain a cream. Meanwhile, in a pan fry the mushrooms for a few minutes (previously blanched) with oil, garlic and a bit of black pepper. Add the mushrooms with potato cream and cook for 50 minutes. Serve with a crouton of bread.

Text by Elsa Piccione

Recipe Mint swordfish and honey with a warm celery salad – Italian Cuisine

Recipe Mint swordfish and honey with a warm celery salad

  • 700 g sword steak
  • 120 g green celery
  • 120 g red onion
  • mint
  • Taggiasca olives
  • honey
  • White vinegar
  • extra virgin olive oil
  • salt

For the recipe of mint swordfish and honey with a warm celery salad, peel the onion, cut it into wedges, season with a tablespoon of vinegar a teaspoon of honey and a pinch of salt. Let it rest for 20 minutes. Peel the celery, cut it into small pieces and blanch it in boiling salted water for 7-8 minutes. Drain. Sauté the onion in a hot pan, veiled with oil, for 2-3 minutes. Mix the celery and onion and complete with a tablespoon of olives and a drizzle of oil.
For the swordfish: sprinkle the slice with a little oil and a spoonful of honey; massage it with your hands to distribute the seasoning over the entire surface, including the edges. Add a few mint leaves and let the fish season for 20 minutes. Then cook it in a pan with 2 tablespoons of oil for about 4 minutes, turning it on all sides, even on the edges, so that it roasts evenly on the outside, leaving the pinkish heart. Cut the slice into slices and serve with the warm salad. Complete with a drizzle of honey and mint leaves.

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