Tag Archives: vegitarian recipes

Busiate – One of Sicily’s most popular dishes

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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 trapanesi

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.

Spaghetti with vegetables and tofu cream

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We continue today with a healthy recipe, great for vegans: Spaghetti with vegetables and tofu cream.

spaghetti crema di tofu

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.

Tofu, seeds, olives, radishes and Cinnamon

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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-Semi-Cannella

Tofu, seeds, olives, radishes and Cinnamon

Ingredients for 4 people:

360 g Tofu  NaturaNuova

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.

How to Make Puffed Pasta

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The puffed pasta can be a snack as an aperitif with friends, but with a little fantasy it can become a gourmet snack.

How to Make Puffed Pasta

How to Make Puffed Pasta

A simple recipe, as long as you follow some important devices.
Let’s start from the ingredients:
better short pasta such as “mezze maniche”
oil for frying
First, cook the pasta in plenty of water. It will overcook, at least twice the normal cooking time, so it is best to use a large pot and not boil too much water to prevent the pasta from breaking.
Gently drain the pasta with a ramina.
At this point it is useful to a dryer. (I use a Biosec dryer).

Alternatively you can use the oven.
Arrange pasta in the grids and put in the dryer or in the oven, allow to dry for at least 24 hours at 45ºC, turning the dough so it dries evenly.
Put oil in a saucepan and bring it to 190 / 195ºC and dip a little pasta at a time. In a few seconds will be blown, then drain it and put it in a tray with paper towels.
The dried paste can also be stored for long if thoroughly dried and can be made to blow only when you want to use.
In this video you can see when the pasta is blown.

In this video you can see when the pasta is blown.

At this point, you can add salt, season with spices and serve, or you can stuff it however you want.

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How to Make Fresh Italian Basil Pesto

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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.

pesto di basilico

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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