Tag: legume

Vegetable and legume burger? Let's make it weird – Italian Cuisine

Vegetable and legume burger? Let's make it weird


For example with peppers, aubergines and provola, with soy, with beans … which one inspires you the most?

For those who love the fanciful idea of burger, but does not like meat or want to find a pleasant alternative, we discover some recipes to make gods vegetable burger alternative, rich in taste, but simple to prepare. They can be eaten on the plate or inside a sandwich (some buns to do at home for those who feel like it), with your favorite sauces and with many types of contorni.

Seasonal vegetable and potato burger

This recipe is an excellent one "empty fridge" idea. The vegetable burger can be prepared, in fact, by mixing aubergines and pepperoni, or leeks and spinach, or fennel and pumpkin. The potatoes will serve to "bind" the ingredients and give substance to the burger. To prepare it, the first thing to do is blanch the potatoes and then mash them with a fork, with a potato masher or, if you prefer, chop them into a mixer. Meanwhile, in a pan, fry some onion and then add the seasonal vegetables you have chosen, all very small cubes. Cook them for about 10 minutes and then add them to the potatoes and season with salt, pepper and thyme. Mix all the ingredients well and, if the mixture is too wet, add a tablespoon of bread crumbs. Form the burgers and cook them in a pan or on the grill.

Eggplant burger and smoked provolone

The burger of eggplant and provolone smoked is an explosion of taste! To prepare it, just cut the le eggplant and cook them in a pan with a drizzle of oil. In a large container they are then mixed together with del softened bread with water, parmesan and basil and small pieces of smoked provola cut into very small cubes. They can be cooked in a pan or in oven, the time to melt the cheese and bring them to the table.

Soy Burger

Those who love more particular tastes can try this recipe for prepare at home some great burgers soy. The first thing to do is to soak 150 g of for about 10 minutes soy flakes, drain and place them in a large container. Boil one potato and one carrot, cut them into very small cubes, pass them quickly in a pan with some oil and then add them to the soy and mix by adding salt, pepper and (to taste) freeze-dried garlic. Cook them in a pan or on the grill for about 4 minutes to the side.

Bean Burger

Among the vegetable burgers, those that are best in a sandwich (but they can also be enjoyed on the plate) are those of beans. To prepare them, even those in box, to always rinse under water before using them for the recipe. You start by preparing a mince of shallot (or onions or spring onion) garlic and parsley, to be added to the minced beans to obtain a mixture soft and homogeneous from which to get the burgers. Before cooking them in a pan with a drizzle of oil, the advice is to pass them in breadcrumbs to obtain a breading crunchy and golden.

Find out more ideas for making vegetable burgers in the tutorial

The maracuoccio of Lentiscosa, an ancient Cilento legume – Italian Cuisine

The maracuoccio of Lentiscosa, an ancient Cilento legume


The Maracuoccio di Lentiscosa, an ancient legume found only in a restricted area of ​​Cilento. It is a poor, nutritious and delicious local dish

In that cradle of biodiversity which is Cilento, a rare, ancient legume, different from all, which is found only here, could not be missing: the Maracuoccio di LentiscosaSlow Food Presidium since 2016. In fact, in Cilento houses, the maracuoccio has always been there; the ladies of the area remember it well, who for years, especially in the most difficult periods, have eaten in quantity, even for days in a row, as it is extremely nutritious. The most common dish that is made with this legume is the maracucciata, which also gave its name to a restaurant all in his honor in Marina di Camerota. But over time, both its production and consumption has recovered, there to remind us of the power of the hinterland, also and especially on the coast.

What is the maracuoccio

Maracuoccio comes from Tues., which means bitter and Cuoccio, that is pod, therefore bitter pod. Some consider him an ancestor of the cicerchia, very similar to pea, albeit smaller; actually the legume he remembers most is the roveja dei Monti Sibillini, by shape (irregular), color (various tones all on brown) and flavor. What is certain is that the maracuoccio is unique. It is sown only in the area around Lentiscosa, above the wonderful beaches of Marina di Camerota, in the winter between December and March, and is harvested in the summer between June and July, depending on the climate. Do you think it is one of those rare products that does not exceed 5 quintals of production. This is why they worked hard to make it a Slow Food Presidium, which happened in 2016, above all thanks to Gaetano Belluccio, for all Nino, head of the Food Community, to Mimmo Caiazzo, head of the Slow Food Convivium of Camerota and Golfo di Policastro, and to Giuseppe Rivello, aka Jepis, at the time a trustee. Over time, theMaracuoccio Association with Mimmo's daughter (who has returned to work the land, including the maracuoccio), Carmen Caiazzo, and her husband Francesco Esposito, to try to increase in all ways the cultivation of this legume, subject to various problems, not least that of boars. But luckily they are doing a great job and the maracuoccio has spread more and more, in particular the flour obtained from it for the preparation of a dish from the area: the maracucciata, a sort of "Mediterranean polenta".

How the Maracucciata is prepared

The maracucciata is an ancient dish, which for years has fed the poorest families of Camerota, where it was not unusual to eat every day. It is prepared like this: you begin to heat salted water in a large copper pot, the "caurara"; then when it boils slowly add the sifted maracuoccio and wheat flour over low heat. In the past, for necessity, it was also allowed to use flours of other legumes, such as chickpeas, fava beans or cicerchie, indeed it was often done; today, however, it is important to avoid the false maracucciate, or at least 50% must be of maracuoccio flour. Once you are sure that you are starting from the correct basic ingredients, continue to mix the mixture with a long wooden stick, in order to avoid sticking to the pot or lumps. Meanwhile, apart from this, toast bread with oil and onion is browned, as desired also garlic or chilli. Finally, it all comes together and is served hot, better if accompanied by a piece of cheese and a glass of red wine. In recent years there has been a strong recovery of the maracuoccio, so much so that this substantial dish is found in various places, but only between Lentiscosa, Camerota and Marina di Camerota.

Where to find it

The temple of the maracuoccio is the place born in his honor, Maricucciata by Gaetano Belluccio. Here, in fact, you are sure to eat the real maracucciata, prepared precisely with at least 50% maracuoccio. But a few steps away is Davide Mea with his Taverna del Mozzo, where the maracuoccio appears in the breadsticks, in a cuttlefish soup or in the fresella with mozzarella in the mortella and Menaica anchovies, depending on the menu in progress. In the parallel street, however, more towards the square of Marina di Camerota, there are the Cellars of the Marquis, where a little is played on tradition, but it certainly does not blame the authenticity of the dishes (try also the mbuttunate mulignane, that is the stuffed, stuffed aubergines). Finally, a special place: above the Baia degli Infreschi there is theInfreschi Oasis, where you can get there only on foot from the beach or for the more daring directly from the port of Marina di Camerota. In any case, whatever the place of departure, the place of arrival does not change: the atmosphere is that of a true oasis, a place where you can find refreshment and hospitality, eating outdoors among the vegetable garden and olive trees, in a Cilento that, before of being sea, it is always and above all revealed as earth.

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Cooking school: fast legume meatballs – Italian Cuisine

Cooking school: fast legume meatballs


Have you forgotten to soak legumes and want to use them quickly to prepare meatballs? Here is the trick of the chefs of La Scuola de La Cucina Italiana

Not only soups and soups: whether you are vegetarian or not, you will have tasted it at least once burger or legume balls (for example falafel, typical meatballs of Middle Eastern cuisine).
Thanks to their correct intake of proteins, beans, chickpeas, lentils and peas are often used as a substitute for meat, to prepare dishes that we typically consider "carnivorous".

The trick to prepare fast legume patties

Whole dried legumes should be soaked for at least one night in plenty of cold water so that they re-hydrate well.
Did you forget to soak them and want to use them as quickly as possible?
Rinse them well, drain them from the water and proceed with a double sbianchitura: boil the water, add the legumes for a minute and drain. Boil again and repeat the same operation. Continue cooking with a pinch of baking soda, which allows you to soften the outer skin more easily, in medium hot water. This is because, if the boil is prolonged and too intense, there is a risk that the legumes will break.

A recipe: Spiced chickpea meatballs with vegetable brunoise and sweet and sour tomato sauce

Ingredients for 4

For the meatballs
250 g Boiled chickpeas
50 g White bread
7 g Curry
10 g Parsley
Cumin
Salt and pepper
Extra virgin olive oil

For vegetables
100 g Celeriac
100 g Carrots
100 g Daikon
100 g Potatoes

For the sauce
300 g tomato sauce
50 g Shallot
50 g sugar
30 White vinegar
Salt and pepper
Extra virgin olive oil

Method

Put all the ingredients in a mixer and mix everything together. Once a workable compound is obtained, remove from the mixer. If necessary, adjust the flavor and form meatballs about 3 cm in diameter and one cm high. Place them on a baking sheet lined with parchment paper. Brush them with oil and bake at 200 degrees for 10 minutes. They will have to gratinate.

For the vegetables: Clean and wash the vegetables. Cut them into fine cubes and cook them in a saucepan for a few minutes with salt and pepper oil. To preserve.

For the sauce: Chop the shallot and let it dry in a saucepan with oil, sugar and salt. Then blend with the vinegar. Once blended add the sauce and cook for about 20 minutes. Place the hot meatballs on the plate with the tomato sauce and hot vegetables. Finish with a drizzle of oil and some aromatic herbs.

Legume flour: some ideas

You can also try legumes in flour, to be used to flavor the dough of bread or crepes. If you mix legume flour with corn starch, you can also prepare a batter for frying vegetables, meat or fish.

To find out many other tips, consult our cooking classes calendar.

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