Tag: vegetables

Mareblu tuna flan and avocado with vegetables and popcorn crumbs – Italian Cuisine

A super fresh dish, easy to prepare and genuine to tickle the appetite of the little ones on hot summer days.

You know, when temperatures rise, children start to eat less and it can happen that the usual dishes are no longer very welcome. You need to set your imagination in motion and focus on fresh recipes and maybe prepare them without even using the stove too much. It is the season for rice salads, caprese and soups served cold, colorful and fun ways to bring to the table cheerful and balanced dishes.
A food that the little ones love and that during the summer season lends itself to a multitude of delicious recipes is the Mareblu tuna. To be crumbled into a rice or pasta salad, or to stuff a piadina or stuff a sandwich. And again, to blend together with a spreadable cheese to taste it on a slice of toasted bread or to combine with a super food, such as avocado, for a truly special pie.

Today we invite you to discover just this original recipe, colorful, tasty but above all rich in nutrients and vitamins, perfect for recharging children's energies during busy vacation days.

And for the joy of children you can participate in the "Vinci con Mareblu" competition and try to win every day two € 50 vouchers to spend on shopdisney.it. Trying your luck is simple, just buy a pack of Mareblu tuna with graphics dedicated to Toy Story 4 and register on the site http://www.vinciconmareblu.it/disney-pixar-toystory4 by entering the code that is inside the package . The contest ends 10/31/2019. Read the complete rules here

The ingredients are all there, the desire to amaze our children as well! We just have to start preparing our own tuna and avocado flans!

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For 4 people
Preparation time: 20 minutes
Difficulty level: easy

Ingredients

3 cans of Mareblu tuna of 60 g,
100 g of Greek yogurt,
1 ripe avocado,
3 new courgettes,
3 small carrots,
1 untreated file,
4 sprigs of parsley,
30 g of popcorn,
extra virgin olive oil,
salt

Method

Wash, dry and check the courgettes.
Peel the carrots and keep one aside, reduce the others to very small cubes together with the courgettes. Wash the lime, dry it and grate half of its rind.

Cut the avocado in half lengthwise, remove the stone and peel, reduce one half into cubes and blend the second half in the mixer with the yogurt, a few drops of lime juice, a pinch of salt and the parsley leaves .

In a bowl mix the diced vegetables and avocado, the grated lime zest, the drained and crumbled tuna, a pinch of salt and a teaspoon of oil and mix the mixture by pressing it lightly with a fork.

Divide it into 4 squared 8 cm side pastry rings arranged on plates, compact it with a teaspoon and remove the pastry rings. Arrange the avocado sauce next to it and decorate with the peeled carrot cut into strips and the crumbled popcorn.

Enjoy your meal, both young and old!

Mazzetti recipe of vegetables and crescenza sauce – Italian Cuisine

Ingredients

300 g crescenza cheese
250 g agretti
1 pcs courgette
100 g milk
4 pcs white asparagus
2 pcs spring onions
chopped chervil
extra virgin olive oil
salt
pepper

Duration: 1 h

Level: Easy

Dose: 4 people

For the recipe of bunches of vegetables and crescenza sauce, peel the asparagus, cook them in boiling salted water for about 6-7 minutes and cool them in water and ice. Divide them in half lengthwise. Clean the onions, eliminating the green part, the outer sheaths and the barbine. Boil them in salted water for 3-4 minutes and cut them in half lengthwise. Wash and clean the agretti and scald them in boiling salted water for 2-3 minutes. Cut the courgette into very thin strips. Prepare a sauce by blending the crescenza with an immersion blender, 2 tablespoons of chopped chervil, milk, a pinch of salt and freshly ground pepper. Divide the vegetables into 4 bunches and wrap them in courgette ribbon. Arrange the bunches on the plates, season with oil, salt and pepper and serve, accompanying them with the crescenza sauce.

Savory pancakes with vegetables – Italian Cuisine

Who said that pancakes can only be sweet? Served with vegetables, they are a great spring second course or the highlight of the Sunday picnic

Hands up who, having found themselves abroad, never had breakfast with Pancake: they are soft sweet disks, similar to pancakes or pancakes, usually garnished with tufts of whipped cream and maple syrup. Served at breakfast along with very long coffee, they are one of the typical ones American breakfasts.

Savory pancakes with vegetables

But if we told you that they can also be consumed in salty version, perhaps garnished with seasonal vegetables? Spring is a riot of delicacies from the garden: peas, broad beans, asparagus, spinach, but also carrots and peppers. You can indulge yourself to season pancakes and make them a second course or a tasty single dish to take to picnics, especially if there are vegetarians.

Here are the instructions on how to prepare the base, which can then be filled to taste.

Vegetables

Let's start cooking the vegetables: in a pan, make a fried made from onion (or leek, if you prefer) and carrot with two tablespoons of oil. After a few minutes, add the vegetables chosen for the garnish, also based on what you have at home: peas and beans, if you want a sweeter taste; asparagus and spinach for a more decisive taste. Take care to cut the vegetables into small cubes (peppers, carrots, asparagus …), then pour it into the pan, adjusting with salt and pepper and cooking it for about 10 minutes.

Pancake dough

Once the vegetables are ready, turn off the heat and let it cool. Now dedicate yourself to prepared for pancakes: melt some butter in a pan, then let it cool to room temperature. Meanwhile, heat the milk, let it cool and add the yeast, letting it melt. In a bowl beat the eggs with an electric blender and add the melted butter, the milk with the yeast and a pinch of salt. Continue to beat the mixture, slowly adding the flour. Continue to blend until the batter is smooth and free of lumps.

Shape the pancakes

Get a non-stick pan on which to melt a knob of butter. Then pour a ladle of dough, cook it on both sides, until golden brown. Remove the disc from the pan and proceed until the dough is used up.

Stuff the pancakes

There two ways to serve pancakes with vegetables: o add the cooked vegetables to the dough to get pancakes with vegetables, or prepare the discs and then stuff them later, as if they were sandwiches. In any case, the extra touch is to serve them with sour cream and who likes, with gods bacon cubes previously fried.

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