Tag: vegetables

Fried chicken recipe with vegetables – Italian Cuisine

Ingredients

1 Kg fish gallonell
200 g red onion
200 g zucchini
200 g potatoes
half a lemon
re-milled durum wheat semolina
mint
peanut oil
salt

Duration: 1 h 10 min

Level: Middle

Dose: 4 people

For the recipe for fried chicken with vegetables, peel the onion and slice it into slices that are not too thin. Peel the courgettes, cut them into strips and mix them in a bowl with the onion slices and two pinches of salt; transfer the vegetables to a colander and let them macerate, and drain, for about 30 '.

Wash the potatoes and, without peeling them, cut them into very thin slices (for a more scenographic effect use a mandoline or a striped vegetable cutter), then soak them in a bowl of cold water for 30 ': this step favors the release of the starch and keeps the most crunchy potatoes after frying. Cut the capone fish fillets, cut them into cubes and pass them in the semolina.

Dry all the vegetables well (zucchini, onions, potatoes); put the courgettes and onion in the semolina, fry them in abundant peanut oil for 3-4 minutes, then drain them on kitchen paper. Fry the potatoes in the same oil, a few at a time, for 1 ', then the fish cubes for a couple of minutes: drain and dry all on kitchen paper. Mix the vegetables and the fish in a bowl and season with the juice and the lemon zest. Complete with mint leaves, salted and immediately brought to the table.

Smoothie, recipes with summer vegetables – Italian Cuisine

Not only with fruit, smoothies are delicious even if prepared with vegetables. In summer, the choice is really wide. Here are three recipes that will help you recharge your batteries on the hottest days

In the summer the variety of vegetables at our disposal is really wide. And then, why not indulge in excellent smoothies based on vegetables? Colorful, velvety and inviting, they are also rich in vitamins and mineral salts, useful alternatives to fizzy drinks or fruit juices to fight thirst and exhaustion due to heat. Not to be confused with smoothies and centrifuges, smoothies do not contain milk, rarely yogurt, mainly ice, water and vegetables which can also be frozen. To make the compound more homogeneous, in some cases a portion of vegetable milk, rice, soy or almond is added, for example.

Smoothie "green", a charge of mineral salts

The "green" smoothie is one of the most popular. It is based on green leafy vegetables (lettuce, rocket, spinach, basil, parsley in summer, cabbage or chard in winter) that I am rich in iron and antioxidant properties. The ingredients to prepare it are two large lettuce leaves, 150 grams of spinach, half a banana, half a cucumber, a stalk of celery and 200 ml of coconut water. Wash the lettuce and spinach, dry them gently and place them in the mixer. Add the pieces of banana, cucumber and celery, previously frozen. Stretch with coconut water and whisk well.

Not only green, but also spicy

In this smoothie, in the power of vegetables is also added that of spices. As a result one flavor bomb it's a full of energy. The vegetables we need are a stalk of celery, a cucumber, 50 grams of parsley, 100 grams of rocket, 30 grams of mint leaves, a slice of ginger. To these ingredients must be added the juice of half a lemon, a pinch of chili pepper, 15 grams of cumin seeds, 45 grams of chia seeds and 200 grams of kefir, a drink rich in lactic and probiotic ferments obtained from the fermentation of milk. Put the vegetables in the mixer first, after having washed and dried them, then add the kefir, the spices, the lemon juice and whisk well.

Tomato smoothie with coriander and avocado

The coriander, not to be confused with parsley, it has a slightly more aromatic flavor and is a precious ally for health. IS rich in vitamins and minerals, like all green leafy plants, besides being excellent fiber source and to contain one good dose of antioxidants. To prepare this smoothie you need 90 ml of water, 300 grams of cherry tomatoes, 50 grams of coriander leaves, half an avocado, the juice of half a lime, a pinch of salt, one of chilli powder and 250 grams of ice cubes. Put the water and the tomatoes in the mixer first, blend coarsely, add the other ingredients including the ice and finish the preparation.

Cereal filled vegetables – Italian Cuisine

Rice, spelled, fregola, couscous: the tasty fillings that make vegetables a unique and nutritious dish, perfect for a buffet or an informal dinner

Fresh and colorful vegetables filled with cereals such as spelled, rice and cous cous are an ideal dish for a family or friends lunch. Among the seasonal proposals you can choose peppers, aubergines, courgettes, tomatoes or onions. For the fillings you have a very wide choice, from couscous to bulgur, from barley to spelled, according to your preferences. Here are five proposals to try.

Tomatoes stuffed with fregola and clams

Take medium-sized coppery tomatoes, cut them in half and empty out the seeds. Dust them with salt and leave them upside down upside down for 30 minutes to lose the vegetation water. Meanwhile, put the clams to drain in a basin with cold water and salt (three handfuls of which are abundant for a liter of water) for about half an hour. Drain the clams, rinse them and put them in a pan where you have browned a clove of garlic in a little oil. Cook the clams, covered, until they are open. At this point, remove the shellfish and filter their liquid. In another pan, sauté in a drizzle of garlic oil and parsley. Add the tomato puree, the fregola and the filtered liquid of the clams (like a broth) and cook. When the fregola is cooked, add the shelled clams and stuff the tomatoes with this filling, place them on a baking sheet covered with parchment paper and bake at 180 ° for 20 minutes. Serve with a sprinkling of fresh parsley.

Zucchini with spelled, thyme and lemon

Spread the courgettes, cut them in half and put them in boiling water for 10 minutes. Drain and leave to cool. Once cold, remove the pulp with a spoon. Separately, chop the shallots and brown them in a pan with a drizzle of extra virgin olive oil. Add the pulp of the courgettes to the shallots, cook for five minutes and then whisk everything. Add 4 tablespoons of previously soaked spelled to this purée for 10-12 hours and cook for about ten minutes, adding the cooking water of the courgettes, if necessary. Once the spelled is cooked, add some thyme and grated lemon peel. Stuff the courgettes with the spelled with thyme, place them on an oiled baking sheet and bake at 180 degrees for about twenty minutes. Serve immediately.

Peppers stuffed with black rice with broad beans and salted ricotta

To prepare this dish, first cook the venere rice in plenty of salted water. When it is cooked, drain it and place it in a pan with a drizzle of oil and a slice of garlic to brown. Blanch the broad beans for a few minutes in a saucepan with boiling water, then peel them and set them aside. Add to the rice a mixture of aromatic herbs such as thyme and marjoram, the beans, stir and set aside. Take the peppers, wash them and cut them in half, removing the seeds and the white filaments. Stuff each layer of pepper with a tablespoon of rice, sprinkle with grated salted ricotta, then place them on a baking sheet and bake at 180 degrees for 30 minutes. Serve streamers.

Onions, cous cous and olives

Choose golden or red onions for this really tasty dish. First prepare the couscous: pour it into a bowl, add two tablespoons of oil and stir. Pour hot water over it, cover the couscous, cover and let it rest for half an hour. Take the onions, clean them and cut them in half. Empty them, diced the inside and add it to the couscous, together with cherry tomatoes cut in half, pitted green olives cut into rounds, chopped basil and grated lime peel. Fill the couscous onions with a spoon, place them on a lined plate and bake at 175 degrees for twenty minutes. Serve with a drizzle of extra virgin olive oil and a few basil leaves to decorate.

Eggplant with bulgur, mint and pine nuts

It is a typically Sicilian combination, fresh and very tasty. Wash and cut the aubergines in half lengthwise, place them on a baking sheet with the top cut in the oven at 180 ° for 20 minutes. After this time remove them and with a spoon remove the eggplant pulp and place it in a bowl. Add the chopped mint, cooked bulgur, pine nuts to the pulp, mix, add salt and season with a drizzle of extra virgin olive oil. Fill the aubergines with this filling and serve hot.