Tag: Vegetable

Vegetable meatloaf | Salt and pepper – Italian Cuisine

The vegetable meatloaf it is a great second to prepare if you have vegetarian guests or as an alternative to the classic meatloaf. There Salt & Pepper recipe it is very simple: no meat and no fish, only vegetables from the garden, cheese, breadcrumbs and eggs. The potato dough gives the meat loaf a dry and compact appearance, the vegetables and ricotta make it very tasty!

The vegetable meatloaf is a recipe that you can customize as you like, with seasonal vegetables or with the cheese you like best, or replace potatoes with chickpeas or bread with couscous. It is versatile, tasty and quick to prepare; you can also decide to serve it cold, as an appetizer to complete the menu of an important lunch or dinner or even as a rustic and substantial dish to take you on a trip out of town

All you have to do is test yourself at the stove to prepare the Vegetable meatloaf with salt & pepper! The challenge is easy and success is guaranteed: just follow the video and the steps of this recipe to get a perfect meatloaf, with a rustic effect, able to satisfy even the most demanding carnivorous diners! Wear the apron and try it now!

Preparation of meatloaf with vegetables

1) For the preparation of vegetable meatloaf start boiling the potatoes for 40 minutes in abundant boiling water. Monda the vegetables and reduce to cubes celery, carrot is zucchini. Rosola the spring onion with 4 tablespoons of oil; add the vegetables, room e cook for 20 minutes, then chop.

Recipe Vegetable medallions with cheese sauce – Italian Cuisine

Ingredients For medallions

500 g cauliflower scraps
200 g cabbage scraps
200 g broccoli stalks
150 g of spinach stalks
4 pcs eggs
onion
flour
Grana Padano Dop
bread crumbs
butter
extra virgin olive oil
salt
pepper

Ingredients For the cheese sauce

150g cheese (mixed leftovers)
cornstarch
thyme

Duration: 1 h 30 min

Level: Easy

Dose: 8 people

For the recipe of vegetable medallions with cheese sauce, clean the stems of the spinach by removing the outside of the radicle. Clean the stems, the cores and the scraps of broccoli, cauliflower and cabbage by removing the hard parts and preserving only the heart. Cut the leaves into small pieces and cut the hardest parts into small pieces. Bring a saucepan of water to the boil: boil the cabbage for 7 minutes, add cauliflower and broccoli and cook for another 10 minutes. Drain everything with a slotted spoon and dip the spinach in the same water, for 7-8 minutes. Drain while preserving the cooking water. Chop the thickest parts of the vegetables into small cubes and finely chop the leafy parts.
Heat a little oil with half a chopped onion; add the chopped mixture and let it dry for 5 minutes. Put all the vegetables together, add 2 eggs, 3 tablespoons of parmesan cheese, 80 g of breadcrumbs, salt and pepper. Let it rest in the refrigerator for 30 minutes. Divide the mixture into 8 medallions; flour them, pass them in 2 beaten eggs, then in the breadcrumbs. Cook them in a pan with a drizzle of oil and a knob of butter, making them brown on both sides for a total of 6-7 minutes.
For the cheese sauce: Cut the cheese into small pieces and melt them with 200 g of vegetable cooking water and 10 g of corn starch. Blend everything for greater homogeneity. Serve the medallions with the sauce, complete with thyme leaves.

Let's go into the vegetable garden: 50 recipes with the best vegetables – Italian Cuisine

Vegetable spaghetti, zucchini and carrots with garlic, oil, chilli and seeds

Every season has its gastronomic richness, but when it comes to vegetables, the queen is spring. Here is growing tender and tasty vegetables, tubers with a rich heart and green leafy vegetables to be seized day by day. At the same time, some vegetables that have kept us company in the late winter are still available and we are faced with an abundant and luscious choice.

Shopping list

To make sure you don't forget anything, let's go to the trusted market counter with the list in alphabetical order of what we need to enjoy spring vegetables.
Garlic, agretti, asparagus, beets, beets, broccoli, artichokes, carrots, catalogna, onions, beans, green beans, broad beans, fennel, lettuce, new potatoes, peas, tomatoes, spinach, red radicchio, radishes, rocket, peas, and dandelion zucchini.

Herbs

In this season vegetables can be prepared with the help of aromatic herbs to make lighter dishes and reduce seasonings. Among the most suitable we find the basil (also ideal for preparing fresh accompanying sauces) and thechives which is also good added to low-fat cheeses to be used as a pressing for salads. Marjoram, rosemary and sage instead they are particularly suitable for stewed and grilled preparations. The most fragrant dishes such as fried zucchini or carrot soups, can be pleasantly combined with fresh leaves of mint.

#Bowl inspiration

Taking a tour of the proposed recipes all over the world on Instagram, we often find rich and colorful bowls, the #bowl. With these preparations we are invited to play with imagination and ingredients by mixing raw, cooked, cold and warm. What we used to call "mixed salad" has a more fashionable chance. Why not let us inspire you? Let's start with a wooden or ceramic bowl, a bed of salad and let's start creating. To start we suggest a bowl with lettuce, julienne carrots, warm asparagus tips, blanched peas, raw spinach leaves, seared curls, olives and corn. Very good!