Tag: Let39s

Let's recycle Christmas leftovers: lentil gnocchi – Italian Cuisine

Let's recycle Christmas leftovers: lentil gnocchi

Tired of eating lentils cooked in the traditional way? Turn them into gnocchi. Here's how to do it with our recipe

We bet that during the holidays you will have received so many of those Christmas baskets that you no longer know where to put them? As a result, you have been eating for at least two weeks cotechino and lentils, to dispose of them and not let them expire. Instead of making the usual traditional dish, why not use these ingredients instead in alternative recipes? For example, with the lentils you can prepare some gnocchi delicious, easy to make at home and that will also appeal to children, who usually with lentils they don't get along so well.
Below we illustrate the step by step recipe, in our galleryinstead, find some straight on how to season and preserve them, if they ever advance.

Lentil gnocchi: the recipe


To prepare the lentil gnocchi, you will need: 250 g of lentils, 1 carrot, 1 stalk of celery, 1 tablespoon of double tomato paste, 1 clove of garlic, 1/4 onion, 200 g of flour, 1 egg, oil and salt to taste.


First, in a large pot, cook the lentils, with carrot and celery stalk for about half an hour (remember to soak them at least 12 hours before cooking). Once boiled, drain and cook in a separate pan with the chopped onion, tomato paste and a drizzle of oil for about 10 minutes (without the carrot and celery). With the help of a vegetable mill, remove the skin, obtaining a puree.
At this point, on a pastry board, prepare the flour fountain on which you will lay the lentil purée and the egg. Knead until you get a homogeneous mixture. From this dough, you will obtain the classic cords, from which "cut" the gnocchi. Now they are ready to be dipped in boiling water and to be seasoned as you wish. Enjoy your meal!

Browse the gallery to find out more tips on preparing lentil gnocchi

Oysters? Let's serve them with these sauces – Italian Cuisine

Oysters? Let's serve them with these sauces

The recipes of mignonette sauce and ponzu sauce, ideal for serving a plateau of fine Irish oysters

Oysters arrive on the festive table with all their intensity and refinement. We love to serve them on Christmas Eve, among the Christmas appetizers, but also for the New Year's Eve dinner, where there is never a shortage of the most delicious foods. But how best to bring them to the table?

We asked the Irish Oyster experts, who protect a prized and recognizable product, particularly tasty thanks to the rough waters of the Atlantic Ocean, combined with those of clean freshwater rivers and the minerals of a landscape
pristine. A product so important to the island that it deserves a dedicated festival, the Galway International Oyster and Seafood Festival which was cited by the Rough Guide as one of the 50 things to do before you die. And while we wait a little longer before getting a ticket to Ireland, we can best taste these fantastic oysters by preparing and serving them following the instructions below.

After the purchase

To enjoy fresh oysters without risk, you need to keep them in the refrigerator, in their shell, keeping them cold as much as possible to keep them fresh. The flavor will be better if they are consumed within 24 hours.

How to open them

First cover the palm of your hand with a folded tea towel. Place the cupped side of the oyster in your hand, with the flat side facing up. At this point, holding the oyster firmly with the towel, insert the knife into the hinge of the oyster and lever upwards with a twist. Slide the blade along the bottom of the shell to sever the muscle inside. Use the knife to open the top, then cut the muscle under which the oyster attaches itself to the base of the lower shell.

How to serve them

Now that the oysters are open, you can throw away the top shell. Try to save the oyster juices in the lower shell and place the raw oysters on a bed of ice. Among the great classics to accompany them, we find a lemon juice or a splash of Tabasco, but this time we want to do things big. Here then are two perfect sauces to enhance the best characteristics of Irish oysters and fully appreciate their complexity.

The recipe for Salsa Mignonette

Ingredients: 2 peeled and finely chopped shallots, 60 ml of red wine vinegar, freshly ground black pepper

Method: Mix the shallot and wine vinegar and season with a little black pepper. Keep it cold until ready to serve it with oysters.

The Ponzu sauce recipe

Ingredients: 2 tablespoons of soy sauce, 1 teaspoon of lemon juice, 1 teaspoon of lime juice, 2 tablespoons of fish sauce
1¼ teaspoon of viewfinder, 1 teaspoon of rice wine vinegar, 1 shallot, finely sliced

Method: Pour all the ingredients into a small bowl, except the shallot. Whip together and taste. Garnish with the sliced ​​shallot.

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Let's prepare the nougat – Italian Cuisine

Let's prepare the nougat

Made with almonds, walnuts or hazelnuts, plain or covered with chocolate: it's nougat, an irresistible dessert that is only found at Christmas

A very sweet dough enriched with dried fruit and enclosed between two wafers: it is the nougat, a typical Christmas delicacy, whose origins are still uncertain. Without doubt he made his appearance in Cremona on October 25, 1441, on the occasion of the wedding between the Duke of Milan Francesca Sforza and Bianca Maria Visconti. Tradition has it that it is consumed in holidays at the end of meals, after traditional sweets. It is produced in different areas of Italy: the most famous are the nougats of Cremona, Alba, Siena and Benevento, in addition to the Sicilian and Sardinian ones, which are more ivory in color than the more common white. Preparing it at home is quite simple, it only takes time and a precision instrument like the thermometer, to control the temperature of honey and sugar, which must not exceed a certain threshold, under penalty of insured failure. Here is our recipe, good luck!

The nougat recipe


150 g hazelnuts
150 g almonds
150 g walnuts
150 g of water
240 g sugar
160 g honey
2 egg whites
1 vanilla pod
Hosts for pastry


First, put all the dried fruit in a baking dish and bake for 10 minutes at 150 °, so that it toast. In a saucepan, add the sugar and water and stir before putting on the heat. Heat the sugar syrup to 141 °. In another saucepan put the honey with the vanilla pod and heat until the honey has reached the temperature of 121 °, then turn off. With the electric whisk whisk the egg whites until stiff peaks and, immediately afterwards, pour the honey and then the sugar over the egg whites. Mix well with a wooden spoon and then add the dried fruit. Mix everything by mixing. At this point, line a loaf pan with baking paper and then place the wafers cut to size on the bottom. Pour the mixture over the hosts, cover it with others, and level to 1.5 cm thick. Place the mold in the fridge to cool for at least 10 hours.

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