Tag: savory

Around Paris to discover sweet and savory healthy food – Italian Cuisine

Walking around Paris to discover healthy but sophisticated culinary offerings. Among gourmet and French or foreign dishes, but also homemade sandwiches, soups and gluten-free treats

Strolling through the streets of Paris exploring bistros, restaurants and pastry shops is the dream of many cooking enthusiasts, but how to do it if you follow one healthy, vegetarian, vegan or gluten-free diet? Fortunately, in recent years, catering in the French capital is increasingly embracing the international trend of healthy eating, including increasingly fresh, seasonal, natural, plant-based, low environmental impact and biological ingredients. Let's go then to discover an ideal itinerary in search of sweet and savory healthy food, between street food, gourmet dishes, healthy, colorful and original French or international cuisine.

Breakfast and snacks to start the day with a smile (and health)

As the first stop on our ideal Parisian itinerary dedicated to gastronomy and wellbeing, we recommend theHelmut Newcake (28 rue Vignon, 75009, Paris), a bakery-pastry with an excellent selection of bread and baguettes, pancakes, cakes and homemade cakes, with many vegan and vegetarian options and above all a renowned wide assortment for celiacs. For those looking for a hearty breakfast or a quick and light lunch, the right address could be Cafe Mimosa (11 rue Buffault, 75009, Paris). In this place the food is simple but refined, and between a soup and an omelette there is no lack of delicate floral decorations and great attention to detail. It should also be noted that the portions are plentiful, the seasonal recipes and the menu full of vegetarian and vegan alternatives.

Healthy Parisian restaurants for all tastes and diets

Finding gourmet and fancy sandwiches that are vegetable, light and full of flavor is not always an easy task. The perfect place, in this sense, is the Beaufou Perugia (5 rue violet 75015, Paris), a rustic but cozy restaurant, in which everything is fresh and homemade, from bread to sauces, to fries and even the "vegetarian steaks". From the American style kitchen, let's move on to that Japanese of the Nanashi (57 rue Charlot, 75003, Paris), a well-known name in the French capital among lovers of Asian restaurants. The elegance of the dishes, presented in white porcelain bento, is combined with the taste and freshness of the organic ingredients used, including the raw salmon that is the protagonist of one of the house specialties, the cirashi. For those who are looking for Mediterranean flavors worth a visit vegetarian IMA Cantine (39 quai de Valmy, Paris), where you are enveloped by the warm color of the walls, the scent of spices and the southern flavors of pita, taboulé, figs, hummus and oriental salads, and the Soya (20 rue de la Pierre Levee, 75011, Paris), considered the best vegan restaurant in the city. The latter, always open and 100% biological, is characterized by a very wide menu that includes really special cruelty free delicacies, including vegan buffalo mozzarella, vegetable seaweed tartare and a gluten free lasagna with seasonal vegetables, bechamel and vegetable cheese, a tomato and leek sauce and smoked tempeh.
To conclude our journey in beauty (and goodness), the last recommendable stop could only be one typical French restaurant: Le Brun (95 rue Saint Honore, 7500, Paris). Wrapped in a magical Parisian atmosphere you can taste sophisticated classic or revisited versions of traditional dishes, including homemade foie gras, confit de canard (a preparation of duck meat) and delicious crème brûlée.

Photo: healthy pastries gluten free parigi Helmut Newcake_Yelp Inc.jpg

Savory pancakes with vegetables – Italian Cuisine

Who said that pancakes can only be sweet? Served with vegetables, they are a great spring second course or the highlight of the Sunday picnic

Hands up who, having found themselves abroad, never had breakfast with Pancake: they are soft sweet disks, similar to pancakes or pancakes, usually garnished with tufts of whipped cream and maple syrup. Served at breakfast along with very long coffee, they are one of the typical ones American breakfasts.

Savory pancakes with vegetables

But if we told you that they can also be consumed in salty version, perhaps garnished with seasonal vegetables? Spring is a riot of delicacies from the garden: peas, broad beans, asparagus, spinach, but also carrots and peppers. You can indulge yourself to season pancakes and make them a second course or a tasty single dish to take to picnics, especially if there are vegetarians.

Here are the instructions on how to prepare the base, which can then be filled to taste.

Vegetables

Let's start cooking the vegetables: in a pan, make a fried made from onion (or leek, if you prefer) and carrot with two tablespoons of oil. After a few minutes, add the vegetables chosen for the garnish, also based on what you have at home: peas and beans, if you want a sweeter taste; asparagus and spinach for a more decisive taste. Take care to cut the vegetables into small cubes (peppers, carrots, asparagus …), then pour it into the pan, adjusting with salt and pepper and cooking it for about 10 minutes.

Pancake dough

Once the vegetables are ready, turn off the heat and let it cool. Now dedicate yourself to prepared for pancakes: melt some butter in a pan, then let it cool to room temperature. Meanwhile, heat the milk, let it cool and add the yeast, letting it melt. In a bowl beat the eggs with an electric blender and add the melted butter, the milk with the yeast and a pinch of salt. Continue to beat the mixture, slowly adding the flour. Continue to blend until the batter is smooth and free of lumps.

Shape the pancakes

Get a non-stick pan on which to melt a knob of butter. Then pour a ladle of dough, cook it on both sides, until golden brown. Remove the disc from the pan and proceed until the dough is used up.

Stuff the pancakes

There two ways to serve pancakes with vegetables: o add the cooked vegetables to the dough to get pancakes with vegetables, or prepare the discs and then stuff them later, as if they were sandwiches. In any case, the extra touch is to serve them with sour cream and who likes, with gods bacon cubes previously fried.

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Rhubarb savory pie – Italian Cuisine – Italian Cuisine

If you are tired of the usual strawberry jam or want to taste it for the first time, try rhubarb in a savory pie. Find out how

It is not easy to see them at the market or at the super, but when you are in front of the beautiful rhubarb stalks – shocking pink and with beautiful green leaves – it's hard not to be tempted and buy them. Once you get home though, what can be prepared good with this herbaceous plant? It is often used for jams, combined with strawberries, liqueurs or to prepare herbal remedies, but in reality it is also delicious with meat, fish or cheeses with a strong flavor. Why not do one then rhubarb savory pie with zola, spinacino and hazelnuts?

The dough for the savory pie

To prepare the base of the rhubarb pie, mix 180 grams of flour with 50 grams of spelled or wholemeal flour: the rustic flavor who will have the pasta will marry perfectly with the rhubarb. Also add two tablespoons of extra virgin olive oil and knead by adding cold water little by little (it will take around 100-120 ml). Knead the dough until the mixture is smooth and homogeneous and let it rest in the refrigerator for about half an hour.

The most delicious part: the filling

While the dough rests, take care of the filling of the rhubarb savory pie. Wash thoroughly around eight ribs of rhubarb under running water and, as is done with celery, remove the harder strands. Cut the rhubarb into small pieces and cook for two to three minutes in boiling salted water. Drain the rhubarb and set aside.
Wash it very well too spinach (it will take about 500-600 grams) and let it drip from excess water. In a pan, heat a few tablespoons of oil with one shallot, a fresh onion or a small onion finely chopped. Add the rhubarb and the spinach e cook the vegetables over high heat, salting only when you have extinguished the fire and let it cool.

We compose the rhubarb savory pie

Take the dough and spread it on a floured surface with a rolling pin. Line a baking sheet with baking paper and lay the base in it, pricking the bottom with the tines of a fork. Add the spinach and rhubarb, draining the excess liquid if necessary. Also add about 200 grams of gorgonzola in small pieces and 30-50 grams of chopped hazelnuts. Bake in a preheated oven at 180 degrees for about 20 minutes. Should the surface become too dark, cover the rhubarb pie with aluminum foil.