Tag: Mint

Recipe Wholegrain focaccia with guanciale and zucchini with mint – Italian Cuisine

Recipe Wholegrain focaccia with guanciale and zucchini with mint


  • 400 g zucchini
  • 110 g Manitoba type 1 flour
  • 100 g whole wheat flour
  • 30 g Parmesan cheese DOP grated
  • 8 pcs of cheek slices
  • 1 pc clove of garlic
  • mint
  • sugar
  • dry brewer's yeast
  • extra virgin olive oil
  • salt

For the whole focaccia recipe with guanciale and zucchini with mint, mix the Manitoba flour, the wholemeal flour and 1 tablespoon of sugar. Dissolve 5 g of yeast in 150 g of warm water. Mix the flours with warm water, then add 10 g of salt and 15 g of oil, continuing to work, until you get a smooth and elastic mixture; shape it into a ball and let it rise in a covered container in a warm place for about 1 hour, until the volume is doubled. Grease a cake tin (ø 25 cm), roll out the dough and prick the surface with your fingers. Wrap the cake pan with the food wrap and let it rise for another hour. Mix 40 g of water with 20 g of oil and distribute the emulsion on the surface of the focaccia. Cook the focaccia in the ventilated oven at 190 ° C for about 25 minutes. Take it out of the oven, let it cool and cut it into 8 slices.
FOR THE SEASONING: Peel the courgettes, cut them in half rounds and brown them in a pan with a drizzle of oil, a pinch of salt and the crushed garlic clove with the peel for 6-7 minutes. Let them cool, chop them and mix them with a dozen chopped mint leaves, a drizzle of oil and grated Parmesan. Spread the chopped zucchini on the focaccia and complete with the pillow.

Recipe Low-fat ravioli with mint goat cheese sauce – Italian Cuisine

Recipe Low-fat ravioli with mint goat cheese sauce


  • 400 g flour
  • 100 g new-born spinach
  • 3 pcs egg yolks
  • 2 pcs eggs
  • extra virgin olive oil
  • salt
  • 450 g ricotta
  • 160 g herbs
  • 40 g grated Parmesan cheese DOP
  • mint
  • salt
  • pepper
  • 160 g fresh goat cheese
  • 50 g cicoriette
  • milk
  • mint
  • salt
  • pepper
  • 1 pc clove of garlic
  • butter

For the recipe of ravioli di magro with mint goat cheese sauce, scald the spinach for 1 minute in boiling salted water, drain, squeeze carefully and whisk with eggs, egg yolks and a drizzle of oil. Work them with the flour, until you get a homogeneous paste; shape it into a ball, cover it with plastic wrap and let it rest in the refrigerator for at least 1 hour. Flour the work surface and roll the dough, obtaining a long rectangular sheet about 10-12 cm wide and 1 mm thick.
FOR THE FILLING: Dry the ricotta by laying it on kitchen paper. Peel the herbs, blanch them for a few seconds and squeeze them. Chop up a dozen mint leaves. Mix the ricotta with the grated Parmesan, the herbs and the mint, adjusting with salt and pepper.
FOR THE SEASONING: Mix the goat cheese with 3-4 tablespoons of milk, a pinch of salt, freshly ground pepper and some chopped mint leaves. Peel the chicory and sauté in a large pan with a knob of butter, the crushed garlic clove with the peel and a pinch of salt for a couple of minutes.
Prepare the ravioli: distribute small filling nuts in the upper part of the dough, at a distance of about 5 cm from each other. Brush the pastry with a little water all around the filling. Cover the filling with the lower part of the pastry and let it adhere well, crushing it around the filling to remove the air. Cut the ravioli with a pastry cutter with a serrated edge. Cook them in salted boiling water, until they come to the surface; drain and let them cook for 1 minute in the pan with the chicory, stirring gently. Serve the ravioli with the chicory, mint leaves and goat cheese sauce.

Recipe Chicken with almonds and zucchini with mint – Italian Cuisine

Recipe Chicken with almonds and zucchini with mint


  • 4 pcs suprême of chicken (unpeeled chest joined to the first part of the wing)
  • 100 g almond milk
  • 50 g dry white wine
  • 30 g almonds with the skin
  • 2 pcs zucchini
  • cornstarch
  • mint
  • extra virgin olive oil
  • salt

For the recipe of chicken with almonds and zucchini with mint, heat a drizzle of oil in a large pan and brown the chicken breasts for 5-6 minutes on the side of the skin and for another 3-4 minutes on the opposite side. Cut the courgettes into slices and brown them in another pan, with a drizzle of oil, 2-3 chopped mint leaves and a pinch of salt for about 5 minutes. Coarsely chop the almonds. Dissolve 1 generous spoonful of corn starch in the white wine, pour it over the chicken and, as soon as it has evaporated almost completely, add the almond milk and continue cooking for another 2 minutes. Remove the chicken from the pan, draining it from the cooking sauce, and pass it in the almonds, on the side of the pulp, to bread it. Serve with the zucchini, drops of sauce and other mint leaves.

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