Tag: crayfish

Focaccia with vegetables (your favorite ones) Recipe emptying the fridge – Gordon Ramsay’s version

There Focaccia with vegetables it’s a salty leavened delightful, simple And empty fridge. It is prepared withsoft dough then the classic Focaccia topped with vegetables Seasonal: zuchinis, eggplant, broccoli, cherry tomatoes, onions; all your favorite ones and what do you have available!

Finally he comes cooked in the oven with extra virgin olive oil and aromatic herbs; for a truly amazing result: one vegetable focaccia soft And tastyThat takes on the flavor of the vegetables you have chosen! I’m talking about one easy preparation And fast. the base is my super tested and simple one, without dough to do con a spoon. Which if you want, you can also make in a wholemeal or gluten-free version.

Once it has risen it goes spread out on a baking tray and then add the fresh vegetables cut into pieces and willing raw. If you like you can also use grilled vegetables or baked. Depending on the season, you can choose broccoli, mushrooms, pumpkin in winter and autumn. courgette flowers and asparagus in spring. In summer tomatoes Of every kind. making a focaccia with vegetables each time always different!

Excellent solution to Pizza del Saturday eveningone dinner between friends and family, but also how snack. It’s delicious the next day too! If you don’t have the time to wait for it to rise, prepare the Focaccia in a pan with instant yeast.

Discover also:

Stuffed Focaccia (soft with vegetable filling)

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes + leavening times	25 minutes	30 minutes


Bass	Italian	562 Kcal

Ingredients

Quantity for 4 people – 1 classic baking tray
For the dough: 300 g of Manitoba flour + a little for the folds 200 g of ’00 flour (which you can replace with white or all-Manitoba spelled) 365 g of water at room temperature 1 teaspoon of dry brewer’s yeast – 8 g of fresh brewer’s yeast (or 100 g of mother yeast doubling the leavening times) 1/2 teaspoon sugar 11 g of salt extra virgin oil for seasoning For the seasoning: 500 g of mixed vegetables (courgettes, aubergines, peppers, potatoes, broccoli, pumpkin, cauliflower…) 10 cherry tomatoes extra virgin olive oil thyme and basil or aromatic herbs of your choice salt

Quantity for 4 people – 1 classic baking tray

For the dough:

300 g of Manitoba flour + a little for the folds

200 g of ’00 flour (which you can replace with white or all-Manitoba spelled)

365 g of water at room temperature

1 teaspoon of dry brewer’s yeast – 8 g of fresh brewer’s yeast (or 100 g of mother yeast doubling the leavening times)

1/2 teaspoon sugar

11 g of salt

extra virgin oil for seasoning

For the seasoning:

500 g of mixed vegetables (courgettes, aubergines, peppers, potatoes, broccoli, pumpkin, cauliflower…)

10 cherry tomatoes

extra virgin olive oil

thyme and basil or aromatic herbs of your choice

salt

Method

How to make focaccia with vegetables

First of all, prepare the dough and let it rise according to the procedure found in FOCACCIA

Just before the end of leavening, start washing the vegetables, cleaning them and cutting them into small pieces of approximately 1 cm. I advise you to cut them all the same to ensure uniform cooking.

You can cut the cherry tomatoes in half.

Then season all the vegetables together with a drizzle of oil and salt, mix well.

When the leavening has come to an end, turn the dough onto a floured work surface, make 2 folds on a lightly floured surface and roll out the focaccia in a well-greased baking tray, spreading it with your fingertips.

Finally, add all the vegetables to the surface of the focaccia, nestling the cherry tomatoes and making sure that the vegetables are not too close together.

Then let it rise in the pan for another 1 hour until the focaccia reaches the edge.

how to make focaccia with vegetables - Recipe by Tavolartegusto

At this point add another drizzle of oil and if you like another pinch of salt.

Then cook in a static oven already hot at 200° for 10 minutes in the lower part of the oven, the one in contact, so that a nice crunchy crust forms immediately.

Then transfer to the central part and lower to 180° and leave to cook for another 15 minutes.

Be careful that it may take 5 – 6 minutes more depending on the vegetables chosen, always do the toothpick and taste test.

Finally, remove from the oven and leave to cool.

Here’s yours ready focaccia with vegetables

focaccia recipe with vegetables - Recipe by Tavolartegusto

storage

Excellent hot or cold, you can keep it for about 2 days, as long as once it has cooled, you seal it perfectly in cling film.

Also discover my entire collection of bread, pizzas and focaccias

Miso soup with tofu, shiitake and black cabbage – Gordon Ramsay’s version

A vegetarian miso soupor rather, 100% vegetal with the smoky note of tofu, the scent of shiitake mushrooms and the intense touch of braised black cabbage.

Miso soup is a typical dish of Japanese food which can be enriched in many different, seasonal and more or less vegetal ways. I chose a vegan variant to enhance them even more digestive and purifying properties of this recipe. A real detoxifying boost, which strengthens the immune system and promotes the health of the intestinal bacterial flora

The ingredients for a perfect miso soup

Miso

The miso* it is obtained from the fermentation of legumes (in particular yellow soy) and cereals (such as barley and rice). It is used to flavor soups and broths, but also to salt or season meat, fish and salad dishes.

It’s a kind of batter that it must strictly be added at the end of cooking and diluted for a maximum of one minute, before service. This operation allows its nutritional properties to remain unaltered and not to be lost with long cooking.

Wakame seaweed

L’wakame seaweed* it is a brown marine algae, endowed with remineralising, purifying and detoxifying properties, it is rich in calcium and magnesium, vitamin C and group B.

How to enrich your miso broth

Tofu

You can choose your favorite tofu, soft or hard, depending on your personal taste. I used a smoked tofucut into cubes, which I sautéed in a pan with a little sesame oil to give it a light crunchy texture, so as to add a chewable part to my miso soup.

Shiitake mushrooms

The lentinus edodesthe scientific name of shiitake, is a mushroom of Asian origin particularly widespread in China and Japan. Famous for its nutritional properties, it is rich in proteins thanks to the numerous amino acids and essentials it contains, together with substances that help control blood pressure and cholesterol levels, as well as strengthen the immune system.

You can find it fresh at certain times of the year (it is also grown in Italy) or dried*, as in my case. Just soak it for a few hours and add it to your preparation to enjoy all its benefits and its intense aroma.

Seasonal vegetables

For this miso soup I used the black cabbage, braised in a pan over low heat with just a drizzle of sesame oil, until tender. But you can add the seasonal vegetables you prefer, such as pumpkin or sweet potato, daikon, carrots, ginger, aubergine, courgette, cauliflower, turnip greens or onions.

Dashi broth

You can use normal vegetable broth, to keep this recipe 100% vegetable, but the best thing would be to use dashi broth.

It is a Japanese broth made with an infusion of kombu seaweed *(a dried brown seaweed used in this cuisine to flavor and soften foods) and the katsuobushi* (skipjack tuna dried, fermented, smoked and reduced into very thin flakes).

In this case, for 1 liter of dashi broth you will need 15 g of kombu seaweed and 15 g of katshoubushi. Alternatively you can purchase the freeze-dried dashi broth here*.

Vegetarian moussaka with lentil ragout – Gordon Ramsay’s version

There vegetarian version of Moussakathe famous Greek single dish, made with a rich lentil ragù instead of the classic meat ragù.

Moussakà is a typical recipe of the Greek, Balkan and Middle Eastern gastronomic traditions. The principle is similar to that of many other flans, cooked in the oven, such as the English cottage pie (also called shepherd’s pie), our aubergine parmigiana, or the South African bobotie.

It is a flan with alternating layers of minced meat with tomato, aubergines and potatoes. The covering is made with a rich layer of bechamel, very often made with the addition of Greek yogurt.

If you are looking for the meat version I will leave you the recipe for mine Greek moussaka with a beef and pork ragout (and a little poetic license: mushrooms).

For my vegetarian Moussaka I chose to use lentils which, in terms of appearance and consistency, are best suited to making rich and full-bodied vegetable ragùs that have nothing to envy of classic meat ragùs.

Do not you believe it? Try mine vegan baked pasta and mine vegetarian lasagna… and to stay on the topic of dishes from casserolestake a look at mine too vegetarian shepherd’s piemade with my tried and tested lentil ragout.

The spices for my vegetarian moussaka

You know me by now, le spices they cannot be missing from my dishes, especially if they add a characteristic and authentic touch to the preparations. For my vegetarian version of Moussaka, I enhanced the vegetable sauce with cinnamon, star anise, nutmeg, laurel And black pepper ground.

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