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.
Sorry, this entry is only available in Italiano.
The Ligurian pesto is one of those condiments that can be used not only for pasta, but also to combine with fish and meat. The recipe is simple, the important thing is to preserve the color and scent of fresh basil.
ingredients:
n. 32 basil leaves washed and dried (best of basil and ‘young)
100 g pine nuts (preferably Italian and not Pakistanis, even though they cost half)
one clove of garlic (not all like me)
extra virgin olive oil q.s.
Rock Salt q.b
Parmigiano Reggiano
pecorino
Method:
Put the oil and the blender jar in the refrigerator for at least 15 minutes, more is better. This is one of the most important details to get the best pesto.
Put in the blender the pine nuts, garlic, basil, chunks of Parmigiano Reggiano and Pecorino Sardo, (but I like it even without), salt and oil, which has to cover the other ingredients. Turn on the blender pulse to heat as little as possible pesto and not affect the scent of basil.
This is the modern method, the tradition is to use the mortar, as you can see on the site of the Consorzio del Pesto Genovese.
The pesto can be kept for several days in the refrigerator in a glass jar, keeping clean the walls and covering always with a little oil.
You can also prepare the mono portions and freeze them, as then pull out of the freezer a bit ‘of fear before using it.
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