Tag: Vegetable

Vegetable ragout – Recipe Vegetable ragù from – Italian Cuisine

First clean the vegetables, wash them and cut them into small pieces.

Fry the chopped onion and the whole garlic clove with the oil in a large saucepan.
Remove the garlic and add the pepper, zucchini and carrot.
Add salt, cover with the lid and cook over medium-low heat for 15-20 minutes: the vegetables should be tender but not overcooked.
Halfway through cooking, add the passata and the chopped basil.

Meanwhile cook the pasta in a pan of boiling salted water and drain it al dente.
Add the pasta to the sauce and let it cook quickly.

The vegetable ragout is ready, you just need to serve and serve.

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Lasagna with vegetable sauce with smoked sauce and smoked cheese – Italian Cuisine

Ingredients
1 pack of lasagna dough
3 carrots
3 courgettes
1 pepper
1 large aubergine
1 package of Mutti datterini sauce
2 tablespoons of vinegar
1 teaspoon of sugar
1 smoked scamorza
1 liter of bechamelle
40 g of Parmesan cheese
1 clove of garlic
1 bay leaf
a pinch of curry
extra virgin olive oil q.b.
Salt to taste.

Method

On a cutting board, cut the vegetables into small cubes. In a non-stick pan, put generous extra virgin olive oil, bay leaf, curry and garlic clove and cook for a few minutes.
Dip the vegetables, salt and cook for about 40 minutes. Add the vinegar mixed with sugar and let it evaporate.

Add Datterini Mutti sauce and cook for 10 minutes. Blanch the lasagna sheets. Cut the scamorza into thin slices and compose the lasagna.

In a single-portion oven mold put a sheet of pasta, béchamel sauce, vegetable ragout and a slice of scamorza cheese. Alternate layers and finish with béchamel, ragù and parmesan.

Bake at 180 degrees for about 35 minutes.

how can you cook this vegetable – Italian Cuisine

Typical of winter, the red cabbage has so many properties and is consumed in many different ways to be an indispensable vegetable on the tables. Here are some ideas to prepare it

It looks like savoy cabbage but it has an intense color and a more aromatic taste: it is the red cabbage, a typical vegetable of the winter season, which can be prepared in many different ways. Have you seen it at the market but have not dared to buy it yet? Do not worry: bringing it to the table is simple and enriches every dish with warm and special nuances. Here are some ideas for you.

The properties of red cabbage

The red cabbage it's really a precious product. Where to start? It is rich in C vitamin and is therefore an aid in the colder periods to counteract the seasonal illnesses and prevent them. It contains many antioxidants and therefore fights free radicals, responsible for the premature aging of cells. It's good to heart is bones, is little caloric and has a large amount of a named amino acid glutamine, which reduces the inflammations due to gastrointestinal ulcers. Consume it frequently during the winter, even if you are in pregnancy, because the anthocyanins it contains prevent circulation problems.

How to keep the bright color of red cabbage

The color of the red cabbage is its typicality and is therefore an element to take into account when cooking, because it turns easily to the blue or a brown off if cooked too long. To maintain its liveliness used in cooking a acid ingredient, as the lemon or thevinegar. It is indeed delicious, for example, prepared in sweet and sour, simply stewed in the pan then add vinegar and sugar.

Recipes with raw red cabbage

Once cut in half and eliminated the hardest central part, the red cabbage is easily cut. With a knife slice it in strips that, especially if it should be eaten raw, will be very thin. You can start to taste it for the first time in salad, combined with other types of raw vegetables for example, or with seeds is citrus fruits as in the recipe ofRed cabbage salad with orange. It is a delicious side dish also for le raw meats, as in the case of Carpaccio with red cabbage, which is really fresh and light, ideal for those on a diet. Or inside a hamburger to give color. To impress your friends during a light and colorful dinner? A pokè bowl Hawaiian, with many fresh ingredients, including red cabbage, and raw fish in small cubes.

Recipes with cooked red cabbage

If the stewed red cabbage it is delicious, it also becomes it transformed into sauerkraut to accompany the preparations of meat typical of winter, like shin, rolls, game, together with mashed potatoes or roasted potatoes. Do you want to try a soup different from the usual velvety? There cream of red cabbage with barley and egg It is a complete and substantial single dish. A different combination? That of red cabbage and fish: try the Sea bass in butter with red cabbage or the Sauté of scampi and red cabbage.