Tag: Wholemeal

Wholemeal ravioli recipe with cabbage and cashews – Italian Cuisine

Ingredients

600 g Chinese cabbage leaves
300 g wholemeal flour
250 g raw beetroot
100 g shelled cashews
3 eggs
2 sachets of saffron
an orange
grated cheese
coriander berries
Brown sugar
potato starch
dill
chervil
extra virgin olive oil
salt

Duration: 2 h

Level: Medium

Doses: 6 people

For the recipe for wholemeal ravioli with cabbage and cashew nuts, soak the cashews in a small bowl with 60 g of water. Beat the eggs with the saffron sachets, then mix them with the wholemeal flour, until you get a homogeneous and elastic dough. Wash the cabbage leaves and boil them in boiling water for 7-8 minutes. Drain and dry them, squeezing them very well. Chop them with a knife, then place them on kitchen paper, which absorbs any residual water.

Blend the cashews with their water, using an immersion mixer, obtaining a cream. Mix it with the chopped Chinese cabbage. Also add 30 g of grated cheese and transfer the mixture to a pastry bag. Roll out the dough into thin sheets. Arrange the filling in small nuts, fold the sheets over themselves and let the dough adhere around the filling. Cut out the ravioli with a scalloped round pastry cutter (ø 4 cm). Extract the beet juice with an extractor or centrifuge.

Add the juice of one orange, 10-15 coriander berries, a pinch of salt, a pinch of brown sugar and 20 g of oil. Stir, pour into a saucepan, bring to a boil, then add a teaspoon of starch dissolved in a little water and let it thicken for 2 minutes. Cook the ravioli in boiling salted water for about 3-4 minutes and drain. Serve them topped with beetroot sauce points, top with fresh dill and chervil and, to taste, chunks of cashew nuts.

Recipe Wholemeal spaghetti and trumpet zucchini salad – Italian Cuisine

Ingredients

300 trumpet courgettes
280 g wholemeal spaghetti
35 g tuna bottarga
4 courgette flowers
2 tomatoes
garlic
tarragon
extra virgin olive oil
salt
pepper

Duration: 35 min

Level: Easy

Doses: 4 people

For the recipe wholemeal spaghetti and trumpet zucchini salad, blanch the tomatoes, peel them and cut the fillets. Reduce them into cubes and season with oil, salt, pepper and 1 clove of garlic; let them marinate for 10 minutes.
Cleanse the courgettes and cut them into strips. Sauté them in a pan in a veil of oil with 1 clove of garlic, crushed with the peel. Salt them at the end.
Boil the pasta, drain it al dente and rinse it under water to stop cooking.
Jumbled up pasta with zucchini and tomatoes, add the striped zucchini flowers, a few tarragon leaves and a drizzle of oil; complete with the bottarga.

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Wholemeal pasta: 20 delicious recipes – Italian Cuisine

With vegetables, fish, meat and even (almost) alone. Wholemeal pasta is delicious: here's how to best enjoy it

Bran, endosperm and germ. Here is what we find in wholemeal pasta, usually lost in refining. These precious elements make wholemeal pasta one good choice in terms of nutrition, also ideal for following a balanced diet. But if you are thinking that wholemeal pasta is less caloric than refined pasta, you are wrong. It is recommended in diets because it has a good supply of fiber, which is useful for our gastrointestinal well-being, for the reduction of the glycemic index of the food and to promote a sense of fullness.

Especially when combined with vegetables, in fact, wholemeal pasta allows us to achieve a sense of fullness even with a small portion: for example with 60 grams. It can also be boiled together with turnip greens, spinach, broccoli and cabbage to fully enjoy the aromas from the very first moments of cooking. Then seasoned with a teaspoon of extra virgin olive oil and a light sprinkling of Parmesan cheese, it will be a nutritious, light, balanced and easy to prepare first course.

And before deciding how to cook it, why not start with the basic recipe?

Here is our preparation of fresh pasta, a wholemeal recipe

To prepare it, form a fountain on a pastry board with 500 grams of wholemeal flour, forming a small basin in the center. Beat lightly five eggs in a bowl with a pinch of salt and add them a little at a time to the flour. Knead initially with your fingertips and then with your hands, until you get a smooth and homogeneous dough, possibly helping with a few tablespoons of water (this could take up to 30 minutes). Then put the pasta in a bowl (or wrap it in plastic wrap) e let it rest for about half an hour before rolling it out and cutting it to the desired size. Cook the stuffed pasta or the thicker pastry for about five minutes, while you allow about two to three minutes for thinner shapes such as tagliatelle.

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