NOODLES WITH AUBERGINES AND ARTICHOKES (VEGETARIAN RECIPE) - Tagliolini con melanzane e carciofi (ricetta vegetariana)

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FOCACCIA WITH POTATOES AND TOMATOS - Focaccia con impasto misto alle patate e pomodori Camone

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GRAINS OF HEALTH (VEGAN RECIPE) - Chicchi di salute (ricetta vegana)

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SALTED CUPCAKES WITH ENDIVE AND PEAS (VEGETARIAN, BRUNCH) - Cupcakes salati con indivia e piselli

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APPLES MUFFIN WITH OATS FLAKES (HEALTHY FOOD) - Muffin mela e fiocchi di avena (cibo salutare)

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HOMEMADE TONNARELLI WITH ARTICHOKES AND PISTACHIOS SAUCE (VEGAN RECIPE) - Tonnarelli fatti in casa con salsa al pistacchio e carciofi (ricetta vegana)

Ingredients for 4 people:
For tonnarelli
160 grams of durum wheat semolina flour
40 grams of flour type 2
80 grams of water
1 tablespoon extra virgin olive oil
salt

For the sauce
6 artichoke without thorns
1 teaspoon lemon juice
parsley
Water (regulator you according to your preferred consistency)
1 tablespoon oil
40 grams of shelled and roasted pistachios
salt

Method
In a mixer put all the necessary ingredients for the dough. Do mix well, then let stand covered for about 30 minutes. Then roll out the dough making a long strand. Then taken a small piece of dough and pull on a surface giving it the shape of a piece of spaghetti. Go on like this until you finish all the dough.

Cook the artichokes (peeled) until cooked ottimale.Eliminate leaves then taken only hearts, clean them by removing the inner hair and put them in a blender along with the rest of the ingredients needed to make the sauce. Then blend evenly let stand for about 10 minutes.

Tonnarelli cook in boiling water. When they are ready, put them in a bowl and toss with the sauce of artichokes and pistachios

SPAGHETTI WITH HAZENLNUTS AND SBRINZ SAUCE - Spaghetti con salsa allo sbrinz e nocciole

A simple dish of sure impact.

Ingredients for 4 people

400 grams of durum wheat spaghetti

salt

for sheep cheese sauce and hazelnuts

100 ml of cream

80 grams of sheep cheese cheese

1 tablespoon of shelled hazelnuts, toasted and crushed in a mortar

1 clove of garlic

butter

salt, black pepper

Method

Prepare the sauce by putting in a bowl all the ingredients except the garlic clove and butter.

Cook the spaghetti in plenty of hot water, then drain it al dente. In a skillet, melt the butter with the garlic clove. Blow up the spaghetti inside for a few minutes then add the sauce bowl. Mix well and serve hot.

RISOTTO GORGONZOLA, MUSHROOMS AND HAZELNUTS - Risotto funghi,gorgonzola e nocciole

Ingredients for 4 people
400 grams of Carnaroli rice
100 grams of Gorgonzola palzola
8 button mushrooms
1 tablespoon of shelled hazelnuts, toasted and chopped
1 clove of garlic
vegetable broth
half a glass of white wine Arneis
15 grams of butter
parsley
1 tablespoon grated Parmesan cheese
salt, black pepper

Method
Carefully clean the mushrooms and then cut them into thin slices. In a pan, melt a little butter with a clove of garlic and fry the mushrooms and cook for about 5 minutes, then add the parsley, mix well and remove from the heat.

Toast the rice in a nonstick saucepan. Pour the white wine and then evaporate all the alcohol, add a little broth and cook for about 10 minutes. Then add the gorgonzola cheese and mushrooms and cook for 5 minutes, then add the nuts and finish cooking. Off the heat, stir in Parmesan cheese and butter, let it rest covered for a few minutes then serve hot.

HOMEMADE TORTILLAS WITH CHICKEN'S FAJITAS - Tortillas fatte in casa con fajitas di pollo

Ingredients for 4 people
for yellow corn and flour tortillas
60 grams of flour type 2
60 grams of corn flour Foil
100 ml of sparkling water
half a teaspoon of baking soda
salt

for the chicken fajitas
1 small chicken breast
1 yellow onion
1 hot pepper
1 tablespoon dried tomato sauce prepared before
1 sachet of spices for fajitas (can also be found easily at the supermarket)
salt

Method
Prepare the dough for tortillas, then, after obtaining a homogeneous mixture, formed a ball, put it in a plastic wrap and let rest in refrigerator for half an hour.

Cut the chicken breast into small pieces. In a pan, heat a little extra virgin olive oil. Add the onion, cut into thin slices and then also add the chicken and fry carefully. Combined with a little water or vegetable broth and cook until perfect cooking chicken. Add to last the spices and chilli. Do mix well then turn off the heat and let rest.

Now take the dough for tortillas, roll it out very often so do not cook them in a pan without adding fat (butter or oil) when they are ready, serve with the chicken fajitas.


Ingredienti per 4 persone
per le tortillas di mais giallo e farina
60 grammi di farina tipo 2
60 grammi di farina di mais Fioretto
100 ml di acqua frizzante
mezzo cucchiaino di bicarbonato
sale

per le fajitas di pollo
1 petto di pollo piccolo
1 cipolla bionda
1 peperoncino piccante
1 cucchiaio di sugo di pomodori secchi preparato prima
1 bustina di spezie per fajitas (si possono trovare tranquillamente anche al supermercato)
sale

Procedimento
Preparate l'impasto per le tortillas, quindi, dopo aver ottenuto un impasto omogeneo, formate una pallina, mettetela in una pellicola da cucina e fatela riposare in frigo per mezz'ora.

Tagliate il petto di pollo a pezzi piccoli. In una padella, fate scaldare un filo di olio extravergine di oliva. Unite la cipolla tagliata a fettine sottili quindi unite anche il pollo e fate rosolare attentamente. Unite un poco di acqua o brodo vegetale e cuocete fino a perfetta cottura del pollo. Aggiungete per ultimo le spezie e il peperoncino. Fate amalgamare il tutto poi spegnete il fuoco e fate riposare.

Prendete adesso l'impasto delle tortillas, stendetelo non molto spesso quindi fatele cuocere in una padella antiaderente senza aggiungere grassi (burro o olio) quando saranno pronte, servitele con le fajitas di pollo.

SHAPES OF CAULIFLOWERS (VEGETARIAN RECIPE) - Le forme del cavolfiore (ricetta vegetariana)

Cauliflower in its various shapes.

Ingredients for 4 people
1 cauliflower not very big
2 organic eggs
1 of sorghum flour spoon
1 tablespoon of Parmesan cheese
1 tablespoon of cheese
1 tablespoon of bread crumbs
1 teaspoon curry
nutmeg, salt
parsley

for the breading
3 tablespoons breadcrumbs
2 tablespoons corn flour

Method
Peel the cauliflower, wash and cook in a pressure cooker until it is perfectly cooked.

When it is ready, put it in a bowl and mash with a fork. Add the remaining ingredients then mix well and let stand for about 30 minutes in the fridge.

Now formed of cubes and not very big balls, then pass into the mix with breadcrumbs and cornmeal and transfer qundi in a baking dish. Bake in 200 degree oven for about 25 minutes or until they are completely golden. Serve hot with tomato and balsamic vinegar.


Il cavolfiore nelle sue forme più diverse.

Ingredienti per 4 persone
1 cavolfiore non molto grande
2 uova biologiche
1 cucchiaio di farina di sorgo
1 cucchiaio di parmigiano reggiano
1 cucchiaio di pecorino
1 cucchiaio di pangrattato
1 cucchiaino di curry
noce moscata, sale
prezzemolo

per la panatura
3 cucchiai di pangrattato
2 cucchiai di farina di mais fioretto

Procedimento
Mondate il cavolfiore, lavatelo e fatelo cuocere in pentola a pressione fino a quando sarà perfettamente cotto.

Quando sarà pronto, mettetelo in una ciotola e schiacciatelo con i rebbi di una forchetta. Unite il resto degli ingredienti quindi amalgamate bene il tutto e lasciate riposare per circa 30 minuti in frigo.

Formate adesso dei cubi e delle sfere non molto grandi, poi passateli nel mix di pangrattato e farina di mais e trasferiteli qundi in una teglia da forno. Cuocete in forno a 200 gradi per circa 25 minuti o fino a quando risulteranno perfettamente dorate. Servite caldo con pomodori e aceto balsamico.