Tag: spinach

Recipe Baskets with vegetables on spinach splash – Italian Cuisine

  • 400 g broccoli
  • 160 g boiled chickpeas
  • 150 g late red Treviso chicory
  • 125 g spinach
  • 70 g flour plus a little
  • 40 g variegated radicchio heart
  • 1 egg white
  • chili pepper
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of baskets with vegetables on a "splash" of spinach, blend the chickpeas by adding a little water, pass them through a sieve, add them to the flour and egg white, season with salt and pepper and mix until a homogeneous mixture is obtained. Flour the work surface, lie down on the dough and work it to obtain a sheet of about 3-4 mm thick. Divide the dough into six discs (ø 12 cm).

Brush 6 round molds (ø 10 cm) with extra virgin olive oil, cover them with the 6 puff disks and bake them in a fan oven at 180 ° C for 12 '. Keep some spinach leaves aside, choosing from the most tender, blanch the others in boiling salted water for 2 ', then dip them in water and ice; drain them without squeezing them and blend them with 20 g of oil, a pinch of salt and a mince of pepper (spinach cream).

Peel and divide the broccoli into small florets; sauté them in a pan with a tablespoon of oil, a pinch of salt and one of chili pepper for 5 ', then add a little water and let them soften for another 5'. Wash and peel the red radicchio, removing the outer leaves, then cut it into strips; cut the variegated radicchio heart into strips, add the spinach leaves kept aside and the sautéed broccoli florets, season with a drizzle of raw oil and a pinch of salt. Sprinkle a generous spoonful of spinach cream in the center of each plate, lay a basket on top of each plate, fill each basket with vegetables and serve.

Spinach Velvety Recipe – Italian Cuisine – Italian Cuisine

Spinach Velvety Recipe - Italian Cuisine

  • 650 g potatoes
  • 300 g unsweetened almond milk
  • 250 g new spinach
  • 200 g hot pepper and fennel sausage
  • 80 g spring onions
  • 40 g peeled almonds
  • extra virgin olive oil
  • salt

For the spinach velvety recipe, chop the spring onions and fry them in a saucepan with 1 tablespoon of oil; add the peeled potatoes cut into thin slices, 300 g of water and the almond milk; cook for 15 minutes.
Add the spinach, salt, cook for another 5 minutes, then whisk everything in cream. Shell the sausage and toast it. Cut the almonds into slices and toast them. Serve the cream with the sausage and almonds. Garnish as desired with fresh spinach leaves, a drizzle of oil and a minced black pepper.

Bread mice with spinach pesto and sticks with cooked ham – Italian Cuisine

To cheer up the afternoon snack and offer the little ones a fun novelty, focus on an original combination and the sympathy of one of the most beloved characters, Mickey Mouse!

What a bore the usual snack, who knows how many times you've heard it from your children, tired of the same unimaginative proposals. It is not always easy to invent combinations able to amaze and bring new energy to children, which fatigued by the scholastic commitment often just to snack unleash the most insistent whims.

And then we must not forget the fundamental importance that the mid-afternoon snack has in feeding the little ones: one well calibrated snack it can in fact have positive effects on mental efficiency, on the ability to concentrate and on eating behavior at subsequent meals. It is clear how it is for children never skip this meal and indeed prefer tasty products but above all able to supply the correct caloric needs to the body and the right nutrients.

We offer children a tasty snack that is at the same time balanced, fun and original, such as new ones Citterio Junior Snacks, soon available in stores. From the collaboration with Cucina Disney a new line of snacks was born: sticks with cooked ham and turkey breast sticks low in fat, gluten and milk derivatives. It is also a snack that is very comfortable to carry, ideal to be consumed at school or on an outing, given its 4-hour storage time outside the refrigerator.

We suggest a merry and delicious combination, a spinach pesto in which to dip the sticks with cooked ham, together with a Mickey Mouse toasted bread. Because if it is true that at the table "even the eye wants its part" it is even more true that for the little ones it is also important the joy that comes from such an original dish. And now let's see if anyone will even say "what a bore your usual snack!"

For 4 people
Preparation time: 20 minutes
Difficulty level: easy


6 slices of cereal bread,
200 g of salad spinach,
120 g of sticks with Citterio ham,
80 g of cherry tomatoes,
40 g of pine nuts,
30 g of Parmigiano Reggiano,
2 sprigs of parsley,
half a lemon,
extra virgin olive oil,


Wash and dry the spinach and then transfer them to the mixer together with the previously lightly roasted pine nuts, the chopped Parmigiano Reggiano, 3 tablespoons of oil, a pinch of salt and the juice of half a lemon. Blend everything until you get a thick and homogeneous sauce and transfer it to 4 small bowls.

Clean the tomatoes, wash them, dry them and cut them into 4 slices.
Lightly toast the slices of bread in boxes and make from each one 2 croutons in the shape of a Mickey Mouse head (use a cookie cutter) and serve them with the Citterio ham sticks, the spinach sauce, the cherry tomatoes and decorate as you wish with leaflets of parsley.

Enjoy your meal, both young and old!

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