Subscribe via RSS

5 ideas to season it from vegetables to pesto – Italian Cuisine

A pasta with few calories and many properties. There are different versions (from lentils to chickpeas) and as many ideas to taste it

There legume pasta it's a pasta hypocaloric and very proteinic, made only of legume flour and water.
It is suitable for those who are intolerant to gluten, both ai diabetics and be it to those who want lose weight without giving up the pleasure of a good first course.
The interesting thing about this product, besides the calorie count, is the cooking time, much lower than that of a classic durum wheat pasta.

Eye to the times

If you cook legume pasta even just one more minute, it breaks and does not remain compact. And, if you let it cool too much without seasoning, it will dry out and stick very quickly.
The advice is from drain it al dente again and of season it immediately with a little oil.


Legume pasta is a novelty of recent years and, increasingly, new versions are proposed.
At the moment the most widespread ones are based on pea flour, red lentils, chickpeas and beans, ingredients taken singly or even mixed in one product.
You can find them in the shops of natural and organic products, but also in many supermarkets because even some Italian giants of Italian pasta are offering their proposals.
THE formats they are mostly those of short pasta like pennette, fusilli, farfalle and mezzemaniche, but you can also find spaghetti and pasta to be added in soups.

Red lentil pasta.

Ideal condiments

Legume pasta is fine, of course with vegetables, of the same kind as the flour used in the dough or mixed.
You can add them cold to prepare a salad or in the form of soup to make a paste and chickpeas, for example, flavored with rosemary. Attention however in this case to the cooking, as we said before. Add it only at the end or cook it separately.
Even the vegetables are a perfect condiment: sautéed zucchini, peas, roasted pumpkin, steamed cauliflowers and sautéed in a pan, mixed herbs are all excellent accompaniments for this kind of pasta.
The tomato instead it contrasts slightly with a slightly bitter aftertaste and so unless you decide to use it raw for a version of cold pasta with mozzarella or tuna, avoid it.
Between meat and fish the very best fish. Try it with the tuna fillet cut into cubes and lightly cooked in a pan with oil, capers and olives.
If you really can not do without the ragout try the vegetarian based one soy or seitan which has a more delicate taste more suitable to accompany legumes.
Finally all types of are perfect pesto like the classic one with basil, the one with rocket and the Sicilian one, but also with sauces like that of walnuts, that of radicchio, that of mushrooms and the four cheeses.

Baked better than not

As we said, this pasta tends to dry easily then it is not suitable for oven cooking.
If you leave a little 'you can however use it to prepare an omelette, or add it to one soup instead of cereals.

Browse now the gallery to discover 5 proposals to bring to the table a light and very greedy pasta dish

Cotechino at New Year's Eve, 4 ideas to serve it in an original way – Italian Cuisine

The cotechino it is one of the inevitable dishes during the new Year's Eve dinner. Indeed, it is probably the main protagonist of the menu. But how can you present yourself at the table in an alternative way? Here are some tips to propose the cotechino in way original.

Croutons of fried polenta and cotechino

To prepare gluttons croutons of fried polenta and cotechino First of all cut into slices not too thick (1 or 2 cm at most) 400 grams of polenta already surplice, very easy to find at the supermarket. In a frying pan a lot of heat is heated up olive oil and fry the polenta slices. Once they are ready, they sit on pieces of paper towels to remove excess oil. In the meantime, boil one cotechino from 300 grams for about twenty minutes. It is freed from the external skin, cut into slices and added to the fried polenta croutons. Everything is held steady with gods toothpicks and here's a great one starter in perfect theme New Year.

Cotechino, the recipe for doing it in crust

The Cotechino In Crust represents an original variant to serve this great classic on New Year's Eve. 300 grams of boiling water is boiled in salted water spinach. Then fry in olive oil one clove garlic, they are added to the pan spinach and meanwhile, 400 grams of salt are cooked in salted water cotechino. After about 15-20 minutes, take a roll of puff pastry, it is placed on the baking paper and it is stuffed first with the spinach and then with the cotechino. Roll the dough by closing the two side edges, brush it all with one egg beaten and finally let it cook in oven at 200 degrees for 20 minutes at most.

Cotechino baskets and lentils

To give a touch of fantasy to the more traditional pair of New Year's Eve you can prepare some cotechino baskets and lentils. 350 grams of it are cooked for just over 30 minutes lentils, together with 150 grams of past of tomato, a onion chopped, oil, celery it's a carrot diced and puts himself in a pot full of water a cotechino precooked 300 grams, to cook for 15 minutes. You set a roll of brisè pasta on a plane and, with the help of a circular cup, you cut out circles, to be used later to line the muffin molds but turned to the contrary. Lightly pinch the edges of the dough and keep in the oven at 180 degrees until they are well browned (it will take about a quarter of an hour or so). Finally, after warming i baskets, it remains only fill them with the lentils is two slices of cotechino.

Cotechino mini burger

THE cotechino mini burger they are a decidedly quick and easy recipe. After cooking a cotechino from 300 grams, you cut it into slices, freeing it of the film, and then arrange the slices in half a kilo of sandwiches to the milk, previously divided into two. In any case, sandwich, in short, his slice. The mini burgers are seasoned with a thread ofoil, mustard and one or two leaves of lettuce and here is a very original finger food made with cotechino able to add a touch of fantasy to your New Year's dinner.

New Year's Cocktail, many original ideas to toast the new year – Italian Cuisine

As an aperitif, but also for the midnight toast. There are many alternatives to sparkling wine, easy New Year's cocktails even to prepare at home

If you've been toasting "new year" with Spumante and Champagne for years, you could do one this time exception to the rule and propose to your guests something different: a cocktail, for example.

The recipes are really a lot, but the interesting thing to know is that even if you are not gods bartender, you can make some easy mixtures to prepare even at home.

Extra Dry Martini

It was the New Year's day of 1900 when this was launched special vermouth, which is still on the market today. This is used to create a perfect one Martini Cocktail, to be tasted especially as appetizer. To achieve this you need to combine 60 ml of gin with 10 ml of Martini Extra Dry vermouth, which must be mixed with energy together with 5 ice cubes. The cocktail should be served with agreen olive immersed in liquid and stuck in a toothpick.

Moscow Mule with pomegranate

To stay on theme with the party, we can use the pomegranate, which everyone considers as one lucky food. You will have to combine 50 ml of vodka with 20 ml of pomegranate juice, then add a tablespoon of pomegranate seeds and a splash of lime juice, a teaspoon of honey and lots of ice. Finally, add 10 ml of ginger ale (or better, ginger beer) and garnish with a pomegranate wedge.

Prosecco cocktail

Another "must" of the last year are the bubbles. But why not make them more original by joining them, for example, to a sorbet? You can choose the one you like most, maybe always at pomegranate, not to go off topic. Just a teaspoon to add to one flûte of Prosecco or Champagne, to have the perfect drink to toast.

Kiwi batidae

Attention also to the teetotalers. To avoid excluding those who do not love or can not drink alcohol, here is a recipe based on this winter fruit, easy to do at home. To make it you will need coconut milk, orzata, kiwi, lime and ice. Just put everything in the blender to get a fresh and tasty drink (complete recipe: kiwi).


There is also room for beer lovers, and not just Baladin. Pounded 3 more, 1 strawberry and 4 raspberries in a shaker. Add 10 ml of Baladin Nora white beer and strain into the glass with a colander. At this point, add 20 ml of lime juice, 10 ml of sambuca and another 10 ml of beer. To decorate you could use a strawberry slice (complete recipe: Smeralda).