Tag: unexpected

Legumes: 5 unusual recipes and 5 unexpected tricks – Italian cuisine reinvented by Gordon Ramsay

Legumes: 5 unusual recipes and 5 unexpected tricks

Yes, you can make anything with legumes: from ice cream to meringues, from meatballs to focaccia. Fabiola Di Sotto aka @fabiolavegmamy explains it veg mother with over 590 thousand followers – in her first book (Terrific vegetable cuisine, and. Vallardi). In recounting the benefits, tricks and over 110 recipes of vegan cuisine, in your book Fabiola which does not penalize taste, you obviously dedicate ample space to very healthy legumes. We asked her for some tricks to make the best use of them.

5 unexpected tricks with legumes

Don’t throw away the cooking water

«The cooking water of legumes, especially chickpeas, can be mounted. This is the now well-known aquafaba, which can for example be used instead of egg whites to make mayonnaise. Or even meringues, as demonstrated by the recipe below. «I also use it in ice creams and in sparkling wines. A very good one is prepared with peaches: blend them, add a little xanthan gum and finally gently mix the whipped aquafaba with the whisk. The important thing is that it is rich in saponins, a result that is obtained by cooking the legumes – strictly unhulled – in a limited quantity of water”, continues Fabiola Di Sotto. Cooking liquid of all varieties can also be used in any preparation, instead of water«to provide the body with more nutrients: from bread to cakes, from pizza to soups.

Add the beans to the mixtures

«Including cannellini beans in the dough, whether sweet or savory, allows you to give them greater softness and substance. They are perfect in chocolate salamifor example, but also in bread. Lentils are also extremely versatile and are particularly suitable for cakes: just blend them, obviously after cooking them, and add them to the other ingredients.”

Try pre-cooked legume flour

«It is an innovative product, which is obtained from previously boiled legumes and which offers a great advantage: we can use it immediately, without the long soaking necessary every time raw legume flour is used in order to rehydrate it and make it digestible. It is ideal for quick preparations such as velvety hey pancakes, mixed with other types of flour, which at that point may also require short cooking. To make it: blend the cooked legumes, dry the mixture completely in the air fryer or in the oven at 90°, turning it every now and then. Finally, blend again and sieve. Pre-cooked legume flour can be stored for several months.”

An unexpected combination of ingredients for a very tasty first course – Italian cuisine reinvented by Gordon Ramsay

An unexpected combination of ingredients for a very tasty first course

Fragrant on the outside, but with a creamy and velvety heart, the Tomato spinach gnocchi with salted ricotta they represent one dinner-saving dish when, running out of ideas, you find yourself in the middle of an impromptu banquet. Prepare this very tasty first course without meat and, with ours quick and easy recipethe combination of sweet and savory will truly win everyone over.

Christmas focaccia with apples, the unexpected aperitif – Italian Cuisine

A simple and delicious recipe to make a simple and particular Christmas aperitif at the same time. Long live the apple focaccia!

The Christmas buns have now become one of our favorite Christmas preparations. To differentiate them from classic focaccia, the choice of ingredients traditionally not used in the preparation of classic focaccias such as Locatelli, Recco focaccia, Bari and onion focaccia.
This time to star in this delicious recipe for a different Christmas aperitif, an apple and rosemary focaccia prepared with Pink Lady®, an apple characterized by a unique balance between sugary and sour and with a great variety of scents such as honey, vanilla, spices, rose. These characteristics make it perfect for daring savory recipes like this one, perhaps to accompany a rich cheese platter!

The recipe for focaccia with apples and rosemary

Ingredients: 1 Pink Lady® apple, 470 g of flour, half a teaspoon of salt, half a teaspoon of sugar, fleur de sel, a teaspoon of instant baking powder, 250 ml of warm water, 4 tablespoons extra virgin olive oil soup, a soup spoon of chopped rosemary, 60 g of Gruyere cheese

Method: Add the yeast, sugar, salt and warm water to the mixer or food processor. Add 50g of flour and leave to rest for 5 minutes in a warm place. Incorporate the remaining flour and mix gently until a homogeneous ball of dough is obtained. Put the pasta in a previously oiled bowl, cover with cling film and let it rest for about 1h30.

Line the baking sheet with baking paper and brush it with olive oil. Roll out the dough in the pan giving it the shape of a rectangle. Cover again with cling film and let it rest for another 30 minutes.

Preheat the oven to 220 °. Make small holes in the dough with your fingers. Pour 2 tablespoons of olive oil over the pasta and sprinkle with half the chopped rosemary. Wash and cut the apple into slices and arrange on the focaccia. Pour a last spoonful of extra virgin olive oil over the slices of apple and the remaining rosemary.

Bake for 20-25 minutes until the edges of the focaccia are golden. Sprinkle with grated Gruyere cheese and bake for another 2 minutes. Allow the focaccia to cool slightly and sprinkle with fleur de sel.

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