Category Archives: Vegetarian

Vegan figs tart

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Ornella, Lorenzo’s sister (Pappafico Cervia) surprised us once again with this beautiful figs tart, so we asked her all the secrets how to prepare it.

This recipe is perfect for that gluttons, even for vegans, since the pastry is made without butter and no eggs.

crostata vegan

We start from figs:
Wash the figs and remove the maximum possible amount of skin, to avoid that releases the flavor of grass.
Cut the figs into pieces, put them in a pan, cover with sugar, (1/5 of the weight of the fruit), add half a vanilla bean and a few drops of lemon.
Cook for about 30 minutes.
For the pastry vegan: mix flour, a little bit of sugar, baking powder with oil Corn, sweet white wine or fruit juice.
Let stand, then roll out with a rolling pin.
Obtain the round base for covering the pan and the strips to be used later.
Cover the base of the tart with a uniform layer of fig jam and form a grid on the surface with strips of pastry. Enter some almonds on the jam.
Bake the tart in a preheated oven at 170 ° C for about 20 minutes. Let cool and unmold.

May be you are interested in this article: Butter and substitutes
Ornella Thanks for this super vegan tart !!!

Rice Chips

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Here’s how made the chips of rice!
chips

Ingredients:
100 g rice
400 g water
5 g salt
saffron
sunflower oil for frying.

Cook the rice in water without salt, until it is well-cooked and has absorbed all the water.
Blend, add saffron powder (optional).
Spread in Silpat thickness of 1 / 1.5 mm and dry in the dryer at 50 degrees C.
Fry pieces to 190 °C.

Mix the salt with a grinder
Season with salt.

Bagels recipe

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The bagels are not well known in Italy, but they are very common in America, Canada and the UK.

They are excellent for breakfast, but also for a quick lunch or a snack. Following this recipe you can make your bagels, … then you can freeze them and use them whenever you want!

bagel

Serves 8 bagels:
550 g flour
300 ml water
20 g honey
10 g sugar
12 g yeast
5 g salt
1 egg
30 ml of milk

sesame seeds, poppy, pumpkin, sunflower, caraway …..

Working in the a mixer with the hook, the flour, the yeast, 200 ml of water and honey. Add the water a little at the time. Check the consistency of the dough: if it is too soft, reduce the amount of water, if it’s too hard add a little ‘more than water. Work for 10 minutes and at the end add the salt. Cover and let rise for an hours and a half. Divide the dough into 8 equal portions and form 8 balls. With a finger, make a hole in the center of each ball of dough and make it around on itself. Arrange the bagels on a floured baking sheet, cover and let rise again for 40 minutes.

bagel recipe

Heat a pot of water, add sugar. Bring to a boil. Reduce heat, the water has to simmer. Dip a bagel at a time and cook for one minute on each side. Take them out and let them cool on a clean cloth. Put all 8 bagels on a baking sheet lined with baking paper, brush with beaten egg with the milk. Sprinkle the seeds and a pinch of salt. Bake at 180 ° C for about 25 minutes or until they are puffed and golden . Allow to cool on a wire rack, cut them in half, lightly toast them and stuff them with soft cheese, …..

Strozzapreti agli strigoli

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Questo è un ottimo periodo per utilizzare gli stridoli. In questa ricetta li utilizziamo per fare un sugo per condire gli strozzapreti.
strozzapreti

Ingredienti per 4 persone:
480 g di strozzapreti freschi
200 g di strigoli
uno spicchio d’aglio
50 g olio extravergine
300 g passata classica di pomodoro biologica “CiaoBio”
Sale
Eliminare i gambi più duri degli stridoli. Tagliare l’aglio a lamelle, metterlo in una padella con poco olio e rosolarlo. Aggiungere gli stridoli e cuocerli per alcuni minuti. Aggiungere la passata di pomodoro. Aggiustare di sale.
Cuocere gli strozzapreti in acqua bollente salata, scolarli e e saltarli in padella con la salsa. Aggiungere un mestolino d’acqua di cottura e un po’ d’olio extravergine.

Pane in Pentola

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After some tests and tips of Gregory Grippo Chef at La Buca restaurant  in Cesenatico, here is the result of the bread baked in the clay pot Bionatural. I used this beautiful pot!
pane in pentola pane pentola

I have tried to simplify as much as possible in order to realize this type of bread in all ovens, even those that are not professional.

Ingredients:

500 g flour 260 w (I used Garofalo 260 w)

310 ml water (the amount may be different with other types of flours)

4 g brewers yeast

8 g salt

flax seeds (optional)

Put the flour in the planetary. Dissolve the yeast in the water and slowly pour in the flour. Allow to run 7 minutes on speed 2. Add the salt _and the flax seeds pounded in a mortar_ _ . Let the dough rise for 12 hours by covering it with a cloth. Give the shape of the loaf and let rise another 2 hours. Turn the oven temperature to 230 ° C with the pot empty inside. Put the dough into the pan, cover and cook for 30 minutes. Remove the lid and cook for another 20-25 minutes, lowering the temperature to 200 ° C. Remove from oven and cool the bread on a rack in a cool, dry place.

Continuerò a sperimentare le cotture in questa pentola di creta, sia per il pane che per altre ricette, quindi: Continuate a seguire pescenudo.it!