Tag: honey

Recipe Vegetables glazed with honey and soy sauce – Italian Cuisine

Ingredients

240 g carrots
240 g white cauliflower
150 g dishes
16 mignon turnips
3 artichokes
3 spring onions
1 red striped turnip
1 yellow turnip
soy sauce
Acacia's honey
Sesame seeds
lemon
extra virgin olive oil
salt
pepper

Duration: 1 h

Level: Easy

Dose: 6 people

Peel artichokes by eliminating the harder and more fibrous external "leaves" (they are called bracts) and leaving 2-3 cm of stem. Empty them from the internal beard (pappus) and cut them into 6 wedges each. As you clean them, immerse them in a bowl with 1/2 squeezed lemon and left in the water, to prevent them from oxidizing, becoming dark. Divide the cauliflower into tufts.
Clean the red and yellow turnips and cut them into chunks. Peel the mignon turnips too, leaving them whole, clean the dishes and cut them into pieces of 4-5 cm.
Wash the spring onions, remove the root and the top of the greenery and cut the rest into small pieces. Peel the carrots, cut them into quarters lengthwise, then into chunks.
Blanch for 2 minutes all the vegetables except the spring onion: start with cauliflower, carrots and large plates, all together; drain and spread them on a tray. Blanch the artichokes and put them back in the water and lemon. Finally, blanch the turnips and mignon turnips and also spread on the tray.
Heat 4-5 tablespoons of oil in a large pan and add the spring onion. After 1 minute, add the other vegetables and sauté them on high heat, stirring constantly, for 8-10 minutes.
Add in the last 2 minutes 1 tablespoon of honey, a drop of soy sauce and 1 tablespoon of sesame seeds. Turn off and season with salt and pepper.

To know: it is important to use, as recommended, acacia honey or honey, both with a very neutral flavor; aromatic honeys, especially chestnut, tend to change flavor when cooking, becoming unpleasant.

Risotto with honey and rosemary – Italian Cuisine

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

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