Tag: spicy

Pumpkin and lentils in a spicy soup – Italian Cuisine

Pumpkin and lentils in a spicy soup


Pumpkin is the protagonist of autumn: let's use it in this soup, combining the beneficial properties of this vegetable with those of lentils (and the unexpected taste of spices)

How can we prepare one seasonal soup if not using the pumpkin? With this recipe, in fact, we are already projecting ourselves towards winter and the Christmas holidays, with lentils protagonists of the table and Christmas baskets (so much so that at a certain point we will no longer know how to cook them …). So here's an idea for an ideal dish to warm us up from the first cold, not to be forgotten for the next few months. Cortilia, a platform for the online purchase of fresh seasonal fruit and vegetables, suggested it to us.

A soup that is good for you

In addition to pumpkin, rich in fiber, mineral salts, vitamins A and C, and with numerous beneficial properties, the main ingredient of this soup are lentils. Legumes in general are a precious source of nutritional richness, because they have a high content proteins, carbohydrates, fiber, B vitamins and mineral salts. There are numerous health benefits: they lower cholesterol levels, reduce the risk of various types of cancer and provide a minimum amount of fat. In short, they nourish fully, winking at the line. There is also a spicy touch given from ginger and cumin which makes the taste of this dish unexpected.

The recipe for the spiced pumpkin and lentil soup

Ingredients for 4 people

250 g of pumpkin
200 g of already boiled lentils
2 carrots
1 leek
4 tablespoons of extra virgin olive oil
a grated ginger
a teaspoon of cumin powder
sunflower seeds to decorate
Salt to taste.
pepper as needed.

Preparation

Cut all the vegetables into coarse pieces. In a pan, heat the oil, toast the spices and add the leek until golden brown. Then add the other vegetables and cover with boiling water. Let it cook for about 30 minutes, until the vegetables are soft. Then blend the mixture obtained, salt and pepper, then put in bowls. Toast the sunflower seeds (or pumpkin seeds) in a pan and use them to decorate your cream. Serve hot with croutons.

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Carpaccio and spicy peach sauce recipe – Italian Cuisine

Carpaccio and spicy peach sauce recipe


  • 500 g Beef carpaccio
  • 150 g Mixed salad
  • 2 pcs Yellow peaches
  • Fresh ginger
  • Aromatic herbs (mint, dill, chives, basil, fennel)
  • Fresh spring onion
  • pepper
  • Extra virgin olive oil
  • salt

Cut the peaches into cubes, even without peeling them, season them with a tablespoon of oil, a teaspoon of grated ginger, a tablespoon of lemon juice, a few drops of Tabasco and leave to macerate for 10 '.

Blend half with 50 g of water, 3 tablespoons of oil and salt to obtain a spicy sauce.

Arrange the carpaccio on the plates; put the salad and chopped aromatic herbs in the center.

Season with the spicy peach sauce, add the remaining peach cubes, complete with a drizzle of oil and ground pepper and garnish with fresh onion rings.

Recipe Samosa of potatoes and peas on spicy yogurt sauce – Italian Cuisine

Recipe Samosa of potatoes and peas on spicy yogurt sauce


Samosa, a traditional Indian dish, as they do it at the Spica restaurant in Milan

  • 500 g yogurt
  • 300 g flour
  • 300 g baked potatoes
  • 100 g shelled peas
  • 75 g chickpea flour
  • 10 g clarified butter
  • 5 g fresh ginger
  • thyme seeds
  • chilli powder
  • turmeric powder
  • fennel seeds
  • parsley
  • mustard seeds
  • curry leaves
  • extra virgin olive oil
  • peanut oil
  • salt

FOR THE SAMOSA
Jumbled up the flour with 5 g of thyme seeds and 5 g of salt; add 100 g of warm water, 20 g of extra virgin olive oil and mix. Let the dough rest for 2 hours at room temperature.
Heat clarified butter and add the potatoes, chopped and a little mashed. Add chili powder, a pinch of turmeric and a pinch of salt, then the peas. Cook until the mixture is dry. Let it cool completely.
work again the dough, after resting. Divide it into 30 g portions and roll them out making them about 15-20 cm discs.
practice a cut in correspondence with the radius of the discs and wrap them in your hands, making them become cones: fill them with the mixture of potatoes and peas and close them, obtaining triangles. Seal the mouthpiece with a fork so that the filling does not come out.
Heat plenty of peanut oil for 2 minutes in a deep saucepan and cook the samosas on the stove for at least 45-60 minutes.

FOR THE SAUCE
Jumbled up yogurt with chickpea flour, a pinch of turmeric and salt.
Heat in a pan 50 g of extra virgin olive oil with some fennel seeds, chopped ginger, mustard seeds and curry leaves (those who do not find these ingredients, usually available in specialty ethnic shops, can flavor the sauce with their favorite spices) . Add the yogurt with the chickpea flour, a drop of water and cook over low heat, stirring, until a sauce is obtained. Complete it with a sprig of chopped parsley.
serve the samosas on top of the sauce, garnishing with mint, potato chips, pomegranate, balsamic vinegar, yogurt, aromatic leaves, sprouts.

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