Tag: spring

Aromatic spaghetti recipe with carrots and spring onions – Italian Cuisine

Aromatic spaghetti recipe with carrots and spring onions


  • 700 g vegetable broth
  • 350 g spaghetti
  • 8 baby carrots with leaves
  • 4 borettane onions
  • 3 celery stalks
  • thyme
  • rosemary
  • dry white wine
  • extra virgin olive oil
  • salt

To prepare the recipe for aromatic spaghetti with carrots and onions peeled baby carrots, keeping the leaves and leaving them whole. Clean the spring onions. Cut the celery stalks into slices.
saute celery and spring onions in a large saucepan that can go into the oven with 3 tablespoons of oil for 3 minutes, then add the carrots, a few sprigs of thyme and a couple of sprigs of rosemary, season with salt and continue cooking for another 2 -3 minutes.
Add spaghetti, let them flavor for 1 minute, then blend with 1 glass of white wine and cook again for 1 minute; cover with the broth, season with salt, put the lid on and put the saucepan in the oven at 200 ° C; after 2⁄3 of the time indicated on the spaghetti package, take out of the oven, mix the pasta with the cooking sauce, put in the oven again and finish cooking.
serve spaghetti with vegetables, topping as desired with fresh thyme and rosemary leaves.

In the spring you absolutely must try the frittedda – Italian Cuisine


An ancient Sicilian dish that can change your point of view on spring cuisine. Because here tradition is synonymous with innovation, just like Edison – the first energy company in all of Europe with over 135 years of artisan excellence and industrial records

This is not an omelette, it is a frittedda. No mistake, frittedda is a typical Sicilian dish. It is very simple, full of flavor, fast, healthy and in season: as the kitchen should be. From Palermo to Catania, each house is prepared differently, there are those who serve it hot as an appetizer, those who serve it as a side dish, those who take it to picnics or serve it at buffets. There are those who add mint, some fennel, those instead of sweet and sour experiment with a little lemon zest and a sprinkling of black pepper. It is a contemporary dish and an ancient recipe at the same time … because sometimes you don't need to look far to make innovation.

La Cucina Italiana, the first culinary magazine in Italy, knows it well, just like Edison, historic Italian company always committed to anticipating the future. Together they tell the Italian gastronomic heritage to make it live in the present, looking to the future and to a world, and an increasingly sustainable cuisine.

Ingredients for 4 people

450 g of shelled beans
250 g of shelled peas
4 artichokes
1 fresh spring onion
1 lemon
1 teaspoon of sugar
3 spoons of vinegar
Oil
salt
pepper

Method

Shell the beans and peas, clean the artichokes keeping part of the stem, cut them into wedges and put them in water acidulated with the juice of a lemon.

Finely slice the onion and brown it in a large pan with 4 tablespoons of oil for about a minute, then add the drained artichokes and continue cooking over high heat for 5/6 minutes, sprinkle with a ladle of water, if necessary.

Add the beans and peas, salt and pepper and add a little more water, if necessary. Continue cooking for 10 minutes.

Meanwhile chop 5 or 6 mint leaves, add the mince, a pinch of sugar and 2 tablespoons of vinegar one minute before the end of cooking. Serve warm accompanied with slices of homemade bread.

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when you can't resist spring – Italian Cuisine

when you can't resist spring


Let's twist the potato dumplings by adding peas to the dough, an ingredient that this season cannot miss on our tables!

The gnocchi par excellence are those of potatoes, but we know that they can also be made alternative dumplings with many other ingredients, replacing 00 flour with different flours or adding other ingredients to the dough to give a twist of color or flavor. This is the case of the potato and pea dumplings, perfect for spring. These gnocchi can also be prepared with frozen peas, but in this season you can find fresh peas and sweet, don't miss them!

The best potatoes for making gnocchi

The potatoes they are not all the same: for the preparation of gnocchi the most suitable are those white-fleshed, floury, even better if aged, because they are free of water and rich in starch. Once you have chosen the potatoes, you just have to cook them. you can boil them whole and with the peel in salted water, or cook them baked in the oven at 150 ° or again, steam, always whole and with the skin, so that they do not absorb water.

The gluten-free version of potato and pea dumplings

If you want to prepare these potato and pea dumplings in a completely version gluten free you will have to replace wheat flour with one legume flour or a rice flour. Among the legume flours, you can choose one of lentils, chickpeas or even peas: in this case you can decide to decrease the dose of fresh peas to add to the dough.

The recipe for potato and pea dumplings

Ingredients

450 g fresh peas (already peeled), 250 g white potatoes, flour, 1 egg, grated Parmesan cheese, salt, 50 g butter, a sprig of sage herb.

Method

Wash and boil the potatoes again with the peel for about 30 minutes. To check that they are ready, prick them with a fork: if they are soft, then drain them. Boil the peas in salted water for 10 minutes and then drain them. Mash the potatoes immediately with the appropriate tool and blend the cooked peas until they become a puree. Mix the two ingredients and put them in a bowl. Add the egg, salt, 150 g of flour and start kneading, until you form a fairly large ball. Obtain 5-6 cylinders a finger thick from this mixture and cut them into pieces of about one and a half centimeters. Rigateli with the back of a fork and arrange them on a floured tray. Once you have to cook them, you will only have to boil them a few at a time in salted water and drain them as soon as they rise to the surface with a slotted spoon. Season them with melted butter, parmesan and sage leaves and bring them immediately to the table.

In the tutorial some useful tips for the preparation of the dumplings

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