Tag: Mint

Couscous veg mint recipe with first salt – Italian Cuisine

Ingredients

320 g precooked couscous
200 g shelled peas
150 g new zucchini
125 g salt cheese
1 pc carrot
12 pcs multicolored cherry tomatoes
10 pcs mint leaves
2 pcs gherkins
lemon
salt
extra virgin olive oil

Duration: 20 min

Level: Easy

Dose: 4 people

For the recipe of veg mint couscous with first salt, bring a pot of salted water to the boil. Peel the carrot and cut it into strips with a potato peeler; slice the zucchini. Pour the couscous in a glass or steel bowl, pour over 320 g of salted boiling water, keeping what is left. Seal with foil and leave to "cook" out of the fire for 5 minutes. Boil the carrots in the remaining water for a few seconds; drain with the slotted spoon and, in the same water, cook the courgettes and peas for
a couple of minutes. Blend the mint leaves with the juice of half a lemon, 50 g of oil and a pinch of salt to obtain a fragrant green sauce. Mix the couscous with the mint sauce and the vegetables; distribute it on the plates and add the halved cherry tomatoes, the sliced gherkins and the first crumbled salt. Complete to taste with freshly ground pepper.

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

Ingredients

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

Duration: 3 h

Level: Middle

Dose: 8 people

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

Ingredients For pasta

400 g flour
100 g new-born spinach
3 pcs egg yolks
2 pcs eggs
extra virgin olive oil
salt

Ingredients For the filling

450 g ricotta
160 g herbs
40 g grated Parmesan cheese DOP
mint
salt
pepper

Ingredients For seasoning

160 g fresh goat cheese
50 g cicoriette
milk
mint
salt
pepper

Ingredients For seasoning:

1 pc clove of garlic
butter

Duration: 2 h 30 min

Level: Middle

Dose: 4 people

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.