Tag: vegetables

Recipe Lentil porridge with mixed vegetables – Italian Cuisine

Ingredients

400 g red peeled lentils
250 g puntarelle
200 g dry red wine
100 g red wine vinegar
60 g curly salad
50 g peeled almonds
40 g leek
30 g rocket
6 pcs artichokes
a head of red radicchio
lemon
rosemary
sage
wasabi in paste
extra virgin olive oil
seed oil
salt

Duration: 3 h 30 min

Level: Middle

Dose: 6 people

For the recipe of lentil porridge with mixed vegetables, peel the artichokes, cut them in half, remove the internal barbina with the help of a digger; dip them gradually in water acidulated with the juice of 1/2 lemon. Boil them in salted water for 4-5 minutes, then cool them in ice water and dry them on kitchen paper. Brown the artichokes in a pan, greased with a drizzle of olive oil, for 5 minutes. Browse the head of radicchio. Heat 2 liters of water in a saucepan; add the wine, the vinegar for 20 seconds, then cool them in ice water. Wash and slice the chicory long. Mix the curly salad, rocket and chicory and season with olive oil and salt.
FOR ALMONDS TUNA: Blend the almonds with 200 g of water, then pour the mixture into a cloth and squeeze it, obtaining an almond milk. Blend 100 g of almond milk with 20 g of lemon juice and a pinch of salt with an immersion blender, adding 175 g of seed oil, until you get a mayonnaise; flavor it with 1 teaspoon of wasabi.
FOR THE FARINATA: Blend the lentils until they are reduced to flour. Blanch the radicchio leaves Chop the leek with a few leaves of rosemary and a couple of sage leaves; mix the chopped lentil with flour, 600 g of water and 1 teaspoon of salt using a whisk; let the mixture rest for 2 hours. Heat a well-greased pan with seed oil; place a round pastry cutter (ø 16 cm) in the center, pour 2 ladlefuls of the mixture inside and cook for about 3 minutes; then remove the ring, turn the farinata and continue cooking for 1 minute. Repeat the operation until the mixture is exhausted; you will have to get 6 farinate. Complete with vegetables and bring to the table, accompanied with mayonnaise with almonds.

Recipe Rolls with curry vegetables – Italian Cuisine

Ingredients

500 g potatoes
500 g natural yogurt
350 g cauliflower
1 pc pack of filo pastry (with square sheets)
300 g cabbage
250 g carrots
curry powder
chopped parsley
extra virgin olive oil
peanut oil
salt
pepper

Duration: 5 h 30 min

Level: Middle

Dose: 30 pieces

For the recipe of rolls with curry vegetables, collect the yogurt in a very thin gauze and let it drain for at least 4 hours, then season with 2-3 tablespoons of olive oil, 1 teaspoon of chopped parsley, a pinch of salt and a minced of pepper, mixing well.
For the filling: Peel carrots and potatoes, cut them into pieces and scald them in boiling salted water for about 4-5 minutes. Divide the cauliflower into small florets and boil them in salted water for a couple of minutes. Cut the cabbage into thin slices. Heat 3 tablespoons of olive oil in a pan, season with half a teaspoon of curry and cook for a couple of minutes; add the cabbage, season with salt and cook for about 3 minutes over high heat, then add the potatoes, carrots and cauliflower
and continue cooking with the lid for 10 minutes, stirring occasionally. Lower the heat and cook again for 4-5 minutes. Coarsely mash the vegetables with a fork, mixing them well, to get the stuffing of the rolls.
For the rolls: Spread 1 tablespoon of filling on one side of a square of filo pastry and moisten the opposite side with a little water, then close the roll. Fry a few rolls at a time in plenty of hot peanut oil for 3-4 minutes, until they begin to brown. Drain on kitchen paper and serve immediately, accompanied with the yogurt sauce.

Pasta based on vegetables and legumes, good and nutritious – Italian Cuisine

Naturally gluten free and rich in protein, but also phosphorus, iron, zinc and manganese. Not a pasta, but a real complete meal based on vegetables and legumes, in the format and speed of cooking pasta.

Which dish best represents our cuisine, if not pasta? Greedy and satiating, it lends itself to many condiment solutions, from the most traditional to the most imaginative. But if it is true that pasta likes (almost) everyone, it is equally true that many prefer not to overuse it. Who can not because gluten intolerant, but also those who lead a sports life or are attentive to a healthy and balanced diet.

Don't call it pasta. Completely gluten-free, Verdipiù di Felicia (absolute novelty on the Italian market) is a real complete meal based on vegetables and legumes, and therefore gluten-free but rich in protein, phosphorus, iron, zinc, potassium and manganese. No longer a sin of gluttony but, on the contrary, a first course in the name of health, which combines the beneficial properties of legumes with those of vegetables, but in the format and simplicity of cooking pasta. It only takes 5 minutes to put a rich, nutritious and balanced dish on the table, reducing preparation time to a minimum. With a very high presence of vegetables: 20% organic yellow pumpkin (140 grams of fresh pumpkin per 100 grams of Verdipiù) and 10% organic red beet (200 grams of fresh beetroot per 100 grams of Verdipiù), without legumes to be soaked at night, as grandmothers taught, or vegetables to clean. Only the cooking time of a normal pasta dish (and even less!) With the possibility of magically putting everyone in agreement. Sportsmen, health-conscious, lovers of good food, children and all those who choose a healthy and at the same time tasty food, can thus obtain a balanced nutritional supply from a single dish.

Two combinations are proposed: the yellow lentil and pumpkin striped lentils and the red and beetroot homemade lentils, colorful and inviting even for the little ones. In 5 minutes you bring to the table not a pasta dish but a complete meal, made of 100% organic products, to be seasoned simply with a drizzle of oil and grated Parmesan.

If you are looking for even more delicious ideas, here are two recipes for bringing Verdipiù to the table.

verdipiù vegetable paste and legumes

Garlic, oil and hot pepper

Ingredients

200g of Verdipiù with pumpkin

1 chili pepper

2 cloves of fermented black garlic

black olive crumble

extra virgin olive oil

salt

Method

Boil the pasta in plenty of salted water. Once cooked and drained, sauté in a pan with cold EVO oil and add slices of black garlic. Serve and garnish with chilli and black olive crumble.

So spontaneous

Ingredients

200g Verdipiù with beetroot

250g of borage (or wild herbs)

1 yellow pepper

1 yellow carrot

1 medium potato

Extra virgin olive oil

salt

Method

Boil the borage, the potato and the pepper and, after having peeled them, blend them all with oil. Cut the carrots into strips and place them in water and ice. Boil the pasta in plenty of salted water. Separately, form a borage mirror on the bottom of the dish on which to lay the pasta and season with extra virgin olive oil. Garnish with the carrots in strips and the emulsion of yellow pepper.