Tag: Pea

Pea cake with peas and … Foodstylelovers – Italian Cuisine

The kitchen is creativity and exchange of ideas. That's why we love to browse through our readers' Instagram photos and then we talk about it here, sharing the shots of the month

<! –

send by email

->

BROWSE, PHOTOGRAPH AND SHARE: when you cook or find ingredients and details in the Sale & Pepe style, post your photos on Instagram using the hashtag #foodstylelovers and quoting and tagging @salepepe_it
So we can see your creations!

Every month on Sale & Pepe we publish the shots that the editorial staff has chosen, shared on social networks and … published in the magazine!

The plum cake with peas … by Giovanna

"Leafing through the May issue, I saw that delicious cake with peas and it reminded me of one of my favorite recipes from a few years ago.

I felt like doing it again, with some variations "Giovanna, known on social networks as @lacuocaeclettica, he used scamorza and basil yogurt. He shared the recipe on Instagram and on his website lacuocaeclettica.it.

Its profiles are worth a visit, because they are rich in stories and appetizing dishes.

The Salt & Pepper repost

Smoothie of raspberry and light and greedy oats interpreted by @ silvia_aivlis_77.
Do you recognize it? It was in the April service of Sale & Pepe, entirely dedicated to breakfast.
[Tomakethesmoothieyouneed:[Perfareilfrullatooccorrono:3 tablespoons of oat flakes– 300 g of raspberries – 3 tablespoons of liquid honey – 6 tablespoons of natural white yogurt]

Success stories

Over 5000 views

Fresh pasta

What happened to our ravioli with goat cheese and courgettes cooked by Martina and Gabriele of @spignattandoblog!
On their site they look like this: Martina in the kitchen, Gabriele on the keyboard. Fall in love with food, from our country cuisine, to our Milan, to travel all over the world.

Cooked by you

Fragrant, fragrant and even decorated breads. Our readers have made bread with extraordinary creativity.
On Instagram we delighted in browsing the gallery of readers and readers, discovering truly extraordinary loaves. And not only that: there are always interesting stories behind your profiles, all to be discovered.

In the photo, you can see the beautiful loaves of Nicoletta @nicolettapalmas, Jessica @madewithsourdough, Eleonora @eleonoratiso and Marta @inbaitaealtrestorie.

<! – 4 images or sliders < 460 -->

<! – / 4 images or sliders < 460 -->

Potato and pea burger – Italian Cuisine

First wash the potatoes, put them in cold water and boil them (with the peel) for about 35 minutes from boiling (or until they are well cooked: test the cooking with the prongs of a fork), then drain and peel them, mash them and leave them cool.

In the meantime, when the potatoes are cooked, boil the peas too (it will take a few minutes), then sauté them in a pan with a little oil and at the end of the cooking, add salt.

Add the mashed and lukewarm potatoes in a bowl, the peas also warmed, egg, cheese, mint, salt and pepper and mix, trying not to crush the peas.
If the mixture is too soft, add 1 tablespoon of breadcrumbs.

Divide the mixture into 6 equal parts and gently compact each part of the mixture into an 8 cm coppapasta to create the burgers.
Cook over medium heat for a few minutes on each side (until golden brown) in a non-stick pan greased with a little oil, turning them gently with a spatula.

The potato and pea burgers are ready, serve them immediately.

Risotto recipe with pea cream and crescenza – Italian Cuisine

Risotto all'onda espresso, with the pressure cooker. By accurately dosing the quantity of liquid (twice the volume of the rice) and by combining a creamy component (such as a vegetable puree) you can get rice perfectly in wave, in 1⁄3 of the time

Ingredients

400 g Vialone nano rice
250 g chicken broth
200 g shelled peas
80 g crescenza
White wine
20 g toasted hazelnuts
Grana Padano Dop
1 shallot
1 organic lemon
butter
White vinegar
salt
extra virgin olive oil

Duration: 30 min

Level: Easy

Dose: 4-6 people

Blanch for 4-5 minutes the peas in the pressure cooker with a little salted water. Drain a small part of it and keep it aside. Blend the rest finely with the cooking water.
mix 20 g of butter, soft, with 1 teaspoon of vinegar; place in the freezer.
Chop shallot and sauté in the pressure cooker. Add the rice, toast it for 2-3 minutes with a little oil and a knob of butter, then blend with 1/2 glass of wine. Add the mashed peas, the broth and the grated zest of 1/2 lemon.
close the pot and cook for 4 to 7 minutes from the whistle. Open and stir in the vinegar butter, stirring for a couple of minutes to lower the temperature.
United 30 g of grated parmesan. Complete with 2 tablespoons of crescenza cheese, a little lemon zest fillets and hazelnuts.

The kitchen is creativity and exchange of ideas. That's why we love to browse through our readers' Instagram photos and then we talk about it here, sharing the shots of the month <! – send by email ->