Tag: Vegetable

Corn and vegetable couscous recipe – Italian Cuisine

Corn and vegetable couscous recipe


Have you ever tried it? Corn couscous, with slightly larger and tastier grains, a real treat. The preparation process is always the same: quick and easy, ready in 5 minutes. We have enriched it with seasonal vegetables and an aromatic oil with fresh coriander.

  • 400 g corn couscous
  • 250 g purple cauliflower florets
  • 250 g clean broccoli
  • 100 g clean turnip greens
  • 1 fennel
  • 1 purple carrot
  • 1 yellow carrot
  • 1 orange carrot
  • fresh cilantro
  • extra virgin olive oil
  • salt
  • 1

    Bring 500 g of water to a boil with 1 tablespoon of oil and a pinch of salt; remove from heat, add the couscous and let it rest for 5 minutes, then spread it out on a tray, shelling it with a fork.

  • 2

    Peel the vegetables, cut them into large pieces and blanch them in salted water: first add the fennel and carrots, after 4 minutes add the purple cauliflower, after 1 minute the broccoli; cook for another 3 minutes and finally add the turnip greens. Drain everything after 1 minute.

  • 3

    Season the vegetables in a pan with 5-6 tablespoons of oil for 3-4 minutes, seasoning with salt.

  • 4

    Heat, without frying, 6-7 tablespoons of oil with 3-4 sprigs of chopped fresh coriander

  • 5

    Arrange the couscous on a serving dish, distribute the vegetables over it, season with the coriander oil and, to taste, salt flakes. Serve immediately.

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Lasagna with lobster ragout and vegetable julienne – Italian Cuisine

Lasagna with lobster ragout and vegetable julienne


1) Cook the lobsters for about 7 minutes with steam and the claws for about 4 minutes and cool everything in water and ice. Separate the carapace from the body and with it prepare the bisque.

2) For the bisque: then a large saucepan, sauté celery, carrots and onions and then add the shells, tomatoes and deglaze with brandy and flambé. Cover with cold water and make cook for about an hour and then filter and reduce. Tie with cornstarch if too liquid.

3) For the bechamel: pprepare a white roux of butter and flour, then put a boil the milk with the salt and nutmeg, add everything and cook until it is well congealed.

4) For the julienne of vegetables: mwaves And bleached the broccoli. With the help of a mandolin, cut all the vegetables into julienne strips and sauté them with shallots and marjoram.

5) For the lobster: tgarlic into cubes and add it to the restricted bisque to create a ragout.

6) For the assembly of the lasagna: then a baking dish put the béchamel on the base, then the pasta, then the béchamel again, then the lobster ragout with the bisque and finally the vegetable julienne and the broccoli. Continue in this way until you reach the edge of the pan. Cook at 180 degrees for 20 minutes.

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Posted on 07/12/2021

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Vegetable and chickpea tajine with cinnamon and almonds – Italian Cuisine

Vegetable and chickpea tajine with cinnamon and almonds


Vegetable and chickpea tajine, preparation

1) Put soak the raisins in warm
water for 20 minutes; toasted almonds in a pan anti-adherent until they turn golden. Peeled carrots and cut them on the bias in large chunks; divide the two types of cauliflower in small florets and wash them. Peel the onion and cut it into wedges, washed eggplant, deleted the stalk and cut it into cubes.

2) Pour 4-5 tablespoons of oil in the tagine placed over low heat, unite spices e toast them for a few seconds. Add the onion and let it fry for 2-3 minutes, paid the chopped tomatoes, the peeled and sliced ​​chilli pepper and a pinch of salt, then cook for 5 minutes.

3) United all vegetables prepared and the drained and squeezed raisins, regulated of salt, mix, cover with the cone and cook for 20 minutes. Add chickpeas and almonds toasted And carry on cooking for another 10 minutes.

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Posted on 01/10/2021

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