Tag: vegetarians

New Year's appetizers, yes but vegetarians – Italian Cuisine

With what to start the dinner if neither meat nor fish is consumed? We tell you. Discover our recipes for lentil pate, endive and pomegranate boats, classic and light Russian salad, canapés with radicchio and boats of celery, gorgonzola and apples

This year for the traditional dinner at your home there will also be guests who do not eat either meat or fish. Panic? Of course not, with ours vegetarian New Year's appetizers organizing the menu will all be downhill, because, you know, those who get off to a good start are half the battle.

Lucky lentils

Cotechino is off limits for guests who do not eat meat, but among the vegetarian New Year's appetizers, at least the lentils. Instead of serving them stewed, use them to make a tasty pate to spread on croutons. Heat a drizzle of oil with a minced clove of garlic, a pinch of red pepper, a bay leaf and plenty of parsley. Add the lentils, blend with the wine and add hot broth and salt and cook until soft. Drain the lentils if necessary (but keep the cooking water aside), remove the bay leaf and blend the lentils with a drizzle of oil and possibly cooking water until you obtain a thick cream to spread.

Red: the color of New Year's Eve

It is said that wearing a red garment on December 31st brings good luck. For safety, why not bring this color to the table with the pomegranate, which, among other things, is one of the auspicious foods for the end of the year. Prepare some "small boats"Stuffing some endive leaves with del goat worked with salt, oil and pepper and some pomegranate grain And that's it.

Vegetarian New Year's appetizers: ever thought of the great classics?

The Russian salad is one of those vintage dishes, but never missing on the party tables. Have you ever thought about it that it is actually a vegetarian dish, made with vegetables and mayonnaise? You can prepare both classic Russian salad and light Russian salad and please all diners, vegetarians or not.

Sweet and sour canapes

Especially if you are making finger food appetizers, canapes are the most convenient solution: just prepare large quantities of seasoning and stuff the toast on top. If you don't want to overdo it with cheeses, try dressing the bruschetta or rye bread, for a New Year with a Nordic flavor, with del sautéed radicchio with onion, rosemary, a pinch of red pepper and raisins. Finish the canapes with a drizzle of balsamic vinegar and chopped walnuts.

Don't let the farmer know how good Gorgonzola with apples is

Cut into 3-4 cm pieces of the stalks celery and remove the filaments if necessary. Then stuff these boats with one cream of gorgonzola, mascarpone and diced apple and, if you like, even some crumbled walnuts. If you don't like the strong flavor of gorgonzola and mascarpone, use goat cheese or robiola.

Breaded aubergine cutlets: not only for vegetarians – Italian Cuisine

The Eggplant Cutlets I'm an excellent starter or second vegetarian, perfect to accompany with somefresh salad. They prepare quickly and are truly irresistible, even for the little ones and even for those who are not vegetarian! They are breaded and fried, but if you are in a dispute with the balance do not be discouraged: you can prepare some oven-baked eggplant cutlets. They will not leave you disappointed!

The most suitable oil for frying

That the fried is not a food for every day is beyond doubt, but if done well it is not even to be demonized. The most correct way to to fry is to do heat the oil to 175 °, a temperature that allows food to cook in a short time without absorbing much seasoning. The oil must also be extra virgin olive oil or peanut, because these types of oil have a higher smoke point than all the others.

cutlet-of-eggplant

If you can't fry …

Do not worry! If you have line problems, you can still prepare your own cutlets eggplant making bake. In this case, prepare a baking tray covered with parchment paper, place your slices of breaded aubergines on top of each other, pour over each a drizzle of extra virgin olive oil and cook them at 180 ° for about 30 minutes.

Some ideas to make them even better!

If you really want to make this dish special, try mixing the breadcrumbs with a mince of herbs: it will give a touch of freshness to your aubergines. If instead you want a more substantial cutlet, add a slice of cooked ham and an Emmental type cheese to the slice of aubergine: you will have to flour them all together, pass in the beaten eggs and then bread in the breadcrumbs. In this way they will compact together during frying and the result will be nothing short of unforgettable.

How to make eggplant cutlets

Ingredients

1 violet eggplant, 100 g grated cheese, flour, breadcrumbs, salt, extra virgin olive oil, 4 eggs.

Method

Take the aubergine, wash it, dry it, remove the stalk and cut it into 1 cm and a half slices. Flour each slice, then pass it in the beaten eggs to which you will have added a pinch of salt and grated cheese. Finally, pass them in the breadcrumbs. Make the breadcrumbs adhere well lightly squeezing the slices of eggplant in your hands. In the meantime, heat the extra virgin olive oil in a non-stick pan. When it is hot enough, fry a few slices of eggplant at a time and when they are ready, remove them from the pot with a slotted spoon. Place them on a plate covered with absorbent paper so that they lose excess oil. Keep them warm before serving.

In the tutorial all the tips for a perfect fried

First vegetarians, 20 recipes for everyone – Italian Cuisine

Pasta, rice, cereals, vegetables and cheeses. But also fragrant herbs and fruits: the first vegetarians are fun and they could also conquer the omnivores. Ideal for those who don't eat meat and fish, they can also be appreciated by those who want to lighten the load of animal protein in the meal or take a break from eating meat and fish. And if it takes a bit of organization to prepare a second vegetarian dish, it's wonderful to find out that many of the first courses of our tradition are already dedicated to the vegetarian diet. Just think of the more classic spaghetti with tomato, cacio e pepe, minestrone, pasta and beans, risottos made with vegetable broth and low-fat cannelloni. Pasta with pesto is also 100% vegetarian, including its Genovese version with potatoes and green beans.
And if these are dishes we've prepared, tasted and always loved, it's time to play a little and dedicate ourselves to something new. How about a pesto of capers, a risotto with nettles and a plate of macaroni risotto with carrots and blueberries? Do not miss the fusilli with mozzarella, tomato ravioli and cannelloni filled with gorgonzola and ricotta.