With this recipe you will get a smooth and shiny strawberry gel.
Ingredients:
400 g of fresh ripe strawberries pulp
10 g lemon juice
5 g agar
Pour half of the strawberry pulp into a pan and blend with the agar. Bring to 85ºC; add the remaining strawberry pulp and lemon juice.
Stir and cool quickly.
Pass the gelatine through a sieve and keep in the fridge.
Use the gel to garnish sweets, flavor yoghurt and cakes.
The quiche or vegetable pie is ideal as a snack or appetizer. The recipe is simple and quick to prepare and can be customized to fantasy.
Ingredients for one 24 cm cake tin:
1 box of puff pastry (you can even do it becomes more challenging) or pie crust
250 g vegetables (can be fine broccoli, zucchini, onion, leeks, ….)
2 eggs
3 dl cream or milk
50 g Parmesan or other cheese
salt
pepper and spices to taste
Line a baking pan of 24 cm in diameter with the dough, making it adhere to the walls and pierce it with a fork.
Wash vegetables. In this case, we have used broccoli, cut and steamed; for other vegetables like zucchini, onion … after being sliced thinly, you have to toss in a pan with a little oil, (the onion the better way is to braise it on low heat).
In a bowl, beat the eggs with the cream, grated cheese, salt and spices, then add the vegetables.
Pour into the pan, cut the excess dough and bake in the oven at 210ºC for about 20 minutes.
Allow to cool and serve.
Sicily being the center of the Mediterranean has culinary traditions that blend different cultures and make it a tourist destination, not only for the sea, the temples and history but also for its gastronomic specialties.
Busiate – One of Sicily’s most popular dishes
We know all the rice croquettes, cannoli, cous cous, caponata, cassata, … but perhaps not many know busiate.
Busiate are a typical pasta from the Trapani area prepared with a dough made from durum wheat flour and water.
We “condiamo” here as we were taught in Trapani, in fact … with Pesto Trapanese.
Busiate – One of Sicily’s most popular dishes
Ingredients Pre 4 persons:
400 g of busiate
2 cloves of garlic Nubia
150 g red tomatoes firm
50 g almonds
50 g basil
extra virgin olive oil
salt
Wash and blanch the tomatoes for 15 seconds. Cool in ice water and peel them. Remove seeds.
Put the almonds, garlic, basil and salt in a mortar marble. Crush all the ingredients until you get a cream. add a little ‘oil and the tomatoes and crush them.
Cook busiate in salted water. Drain and dress with the pesto, without heating.
Divide among 4 plates.
We continue today with a healthy recipe, great for vegans: Spaghetti with vegetables and tofu cream.
Ingredients for 4 people:
320 g spaghetti
350 g mixed vegetables carrots, cauliflower, broccoli, celery, peppers ….
190 g tofu NaturaNuova
20 g golden sesame
extra virgin olive oil
30 g tahini (sesame cream)
salt
Clean and wash the vegetables. Cut into fantasy, but on a regular basis.
In a cylindrical container, put the tofu, tahini, 20 ml extra virgin olive oil and blend with the blender adding a little ‘of water to obtain a creamy density.
Cook the pasta in salted water and 4 minutes before draining dip the vegetables in the same pot.
Drain and divide among 4 plates. Drizzle with sauce and tofu.
Soybeans together with Seitan is the vegetable product that contains more protein, (about 36 g of protein per 100 g of product); only seaweeds, such as Spirulina, contain in higher quantities, (about 65 g of protein per 100 g). Thanks to cooperation with NaturaNuova we have the opportunity to try many of their products and having fun to prepare new recipes. Today we start with tofu.
Tofu, seeds, olives, radishes and Cinnamon
Ingredients for 4 people:
black and golden flaxseed QB
sesame seeds QB
sunflower seeds QB
100 g of field radicchio
60 g olives
4 radishes
10 g ground cinnamon
extra virgin olive oil
salt
Cut the tofu into slices 1 cm thick.
Passarne on some sesame seeds, other than of flax and other on sunflower seeds, pressing lightly to make sure that they remain stuck to tofu.
Wash the radicchio, drain and dry, and then finely cut.
Wash the radishes and cut them into thin slices.
Pit the olives and cut them into small pieces.
Heat a non-stick pan; add a little extra virgin olive oil and lay the slices of tofu. Leave on low heat until brown the seeds are lightly toasted, then turn gently all slices and finish cooking.
Arrange the radicchio in the dishes. Arrange the tofu slices. Distribute in any order the radish slices and olives.
Season with an extra virgin olive oil, salt and complete with a sprinkling of cinnamon powder.
Sorry, this entry is only available in Italian.
