Tag: vegetarian

Ideas for veg and vegetarian savory pie – Italian Cuisine

A crunchy shell, one rich and delicious filling, good both hot and cold, cornerstone of buffet and picnics. What am I talking about? Of the quiche, to put it in French, or savory pies.
You can't face the month of April without a nice pie to take to a picnic. I also love the vegetarian versions, a fun opportunity for children to eat vegetables and a rich "side dish" for grilling (if the weather is nice, we will be honored to be with us!)

The vegan savory pie dough

Every self-respecting savory pie must have a wrapping to stuff. If you want to prepare one 100% veg savory pie, therefore also suitable for vegans, you can prepare a base of Crazy pasta: just knead (even in a food processor) 250 g of flour with two tablespoons of extra virgin olive oil and one of white vinegar, a teaspoon of water and about 130 g of water. Let the dough rest for 30-40 minutes before using it and then roll it out with a rolling pin. The advantage? Vegans, vegetarians and lactose intolerant can enjoy a slice of savory pie without worries.

Vegetarian savory pie: the filling

When it comes to the filling, things get greedy … If you want a vegetarian savory pie, similar to a French quiche, prepare a batter with three eggs, 130 g of milk, 130 g of cream, salt and nutmeg. Add to this batter mushrooms; sautéed leeks; zucchini; spinach (I recommend well squeezed) with pine nuts and raisins; artichokes and eggs or your favorite vegetables. The only limit? Fantasy is what you find at the supermarket. Another vegetarian option that always achieves excellent results is to use ricotta cheese – perhaps mixed with an egg and a little Parmesan for a more compact filling – mixed with asparagus and saffron; fresh or dried cherry tomatoes and oregano; peas, broad beans and mint. Other greedy ideas, with a less creamy, but no less greedy filling, are potatoes and scamorza cheese that spins; black cabbage and cream; sautéed aubergines and parmesan,

Vegan stuffed

A solution to replace the creamy component of the fillings of rustic pies is blend the tofu – a soy "cheese" – with a little vegetable milk or use directly del tofu silk, a variant reminiscent of cream. How about trying with radicchio and artichokes or chard and walnuts? Lovers of simplicity will not be disappointed by tomatoes and basil; slices of zucchini and carrots arranged concentrically to form a spiral and completed with ground hazelnuts and rosemary or basil; peppers, capers and breadcrumbs.
You can too blend one of the vegetables which will make up the filling, perhaps with a little nutritional yeast flakes to give flavor. A veg pie with broccoli cream and sautéed pumpkin cubes, carrot and rosemary cream, potato and artichoke cream or leeks doesn't it entice you? If the surface is sprinkled with chopped almonds and a drizzle of oil to form a crust, it becomes irresistible.

The best pizza in Italy is vegetarian – Italian Cuisine

The Vegetable Revolution is the best in Italy on the 2021 edition of the Gambero Rosso Pizzerie Guide. It is eaten at the Pizzeria da Ezio, in Alano di Piave (Belluno)

Pizza Vegetable Revolution by Denis Lovatel of Pizzeria da Ezio, in Alano di Piave (Belluno) is, according to the Gambero Rosso 2021 Pizza Guide, the Best Pizza in Italy. He makes it with fiordilatte, curly escarole, watermelon carpaccio, puffed Grana Padano chips, yellow bean hummus, chopped hazelnuts and grilled extra virgin olive oil. The study starts from a classic traditional pizza with meat carpaccio or bresaola replaced with watermelon, rocket and parmesan flakes and then overturns the concept of animal ingredient, while maintaining all the nutritional properties, taste and aesthetic appearance intact. . Finally, to replace animal proteins and create a balanced dish also from a nutritional point of view, vegetable proteins are added such as chopped almonds and a hummus mousse with yellow beans (variety of bean typical of Val Belluna, as well as a Slow Food Presidium) .

That is not meat

For thewatermelon, Lovatel drew inspiration from the technique studied by starred chef Andoni Luis Aduriz of the Spanish restaurant Mugaritz **, slightly modified thanks to the help of chef Andrea Rossetti. Through a long cooking at a low temperature and a complex dehydration process, the fruit visually transforms itself into a meat carpaccio. Then some mountain spices, thyme and rosemary are added to make the taste very similar to that of meat. "This pizza was created to be a stimulus and to sensitize fellow pizza chefs to evaluate the enormous environmental impact that everything that is produced in large quantities entails," says Denis. "Our goal is to make pizza, the most consumed and well-known food in the world, a dish that can also be re-evaluated as a tool and vehicle for important messages for safeguarding the environment and biodiversity".

Vegetarian recipes for autumn: 10 delicious ideas – Italian Cuisine

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Chestnuts, persimmon, grapes, cabbage, nuts … Fruits and vegetables seasonal delights are the delicious ingredients of these autumn vegetarian recipes, delicious and tasty. A riot of original and tempting flavors and combinations. To bring innovative and intriguing dishes to the table.

If you want the little ones to eat vegetables, prepare them Soy and cabbage croquettes: they are super greedy and playful. To open a dinner with friends, cook i Chanterelle soufflé with chestnuts: they are a triumph of forest scents. There Grape cheese terrine it is an exquisite combination of gorgonzola, mascarpone, scamorza and fontina softened by the sweet taste of fruit: serve it to your guests and it will be a sure success.