Tag: spring

Omelette with chickpea flour, spring onions and broad beans – Italian Cuisine

Omelette with chickpea flour, spring onions and broad beans


Preparation of the omelette with chickpea flour

1) Start preparing the omelette with chickpea flour, diluting the chickpea flour with 1.8 dl of cold water, join in a little salt, abundant pepper, the eggs beaten and 2 tablespoons of oil. Mix well with a whisk and cover the container with cling film.

2) Grain the Fava beans and blanch them for 2 minutes in boiling water, drain and remove the skin, peel the spring onions and slice them. Brown them in a non-stick pan with the butter and 1 tablespoon of oil. Join the Fava beans, add salt and pepper and continue cooking for 2-3 minutes.

3) Mix the prepared batter, pour it over vegetables in the pan, cover with a lid and let it cook omelette for about 8-10 minutes over low heat (if you have it, put the flame retina on the stove).

4) When the omelette it will be quite firm even on the surface, cover the pan with the lid or a plate and turn the omelette over it. Then slide it back into the pan and continue cooking for another 3-4 minutes. Serve the omelette just lukewarm and accompany it with ricotta insaporita withchives shredded, a thread of oil and a mince of pepper.

Maltagliati with spring onions with tomato sauce and fried artichokes – Italian Cuisine

Maltagliati with spring onions with tomato sauce and fried artichokes


1) Clean the spring onions, slice and finely chop the softer green part to obtain 4 heaping tablespoons. Strongly knead the flours with the eggs, the yolk, the mince of spring onions, 1 tablespoonoil and a socket of salt, folding the pasta on itself until a homogeneous consistency is obtained. Form a ball, wrap it in plastic wrap and let it rest for at least 30 minutes. Then roll out the pasta into a thin sheet, maximum 2 mm, with the appropriate machine: divide the dough into smaller pieces and pass them between the rollers. Obtain long irregular rhombuses with the toothed wheel and spread them out on the pastry board to let them dry.

2) Slice the white part of the spring onions and stew them in a pan with a few tablespoons ofwater; when the liquid has dried, add 4 tablespoons ofoil and a pinch of salt, then let it fry over low heat for a few minutes. Add the Cherry tomatoes cut in half, a pinch of leaves of Origan and cook for another 5 minutes over high heat, adding a couple of tablespoons ofwater.

3) Meanwhile, clean i artichokes, slice them finely and fry them in oil very hot for 1 minute, until golden and crunchy; then drain them on kitchen paper. Cook the maltagliati in boiling salted water for 2 minutes, drain and toss with the tomato sauce, distributed on plates and garnished with i fried artichokes.

Pizza recipe with pea cream, spring onion, feta cheese and hard boiled egg – Italian Cuisine

Pizza recipe with pea cream, spring onion, feta cheese and hard boiled egg

  • 300 g shelled peas
  • 80 g feta cheese
  • 20 g sliced ​​almonds
  • 10 spring onions
  • 3 hard-boiled eggs
  • black olives
  • salt
  • extra virgin olive oil
  • 500 g type 1 flour
  • 10 g salt
  • 4 g fresh brewer's yeast

For the pizza recipe with pea cream, spring onion, feta cheese and hard boiled egg, start with the dough. Dissolve the yeast in 350 g of water at room temperature and add half of the flour; knead quickly, cover with a damp cloth and let it rest for 30 minutes. Then add the rest of the flour and work the dough vigorously for at least 10 minutes, finally add the salt and knead again. Shape into a ball, collect it in a bowl, cover with plastic wrap and let it rest in the fridge for 24 hours. Remove the pasta from the fridge and let it rest at room temperature for 2 hours. Then roll it out in a 34 × 40 cm pan or in two round molds (25 cm diameter), cover it and let it rest for another 30 minutes before seasoning and cooking it in the oven.
Peel the spring onions, cut them in half lengthwise and arrange them on a plate lined with baking paper. Season with salt and oil and bake at 180 ° C for 10-12 minutes. Boil the peas briefly in boiling salted water and cool them in water and ice. Drain and blend them with a drizzle of oil and a pinch of salt. If you want to get a perfectly smooth consistency, pass the cream through a sieve.
Season the 2 pizzas with the pea cream and a drizzle of oil. Bake at 240 ° C by placing the pan on the bottom of the oven for the first 5 minutes; move it halfway up and finish cooking in another 7 minutes. Briefly toast the almonds and slices in a hot, fat-free pan. Divide the hard-boiled eggs in half. Remove the pizzas from the oven and top them with the crumbled feta cheese, spring onions, hard-boiled eggs, olives, toasted almonds and a drizzle of raw oil.
Recipe by Matteo Aloe

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