These vegetarian capunet they are a revisitation meat free of a classic of Piedmontese cuisine. All the taste and shape of the original dish, with an irresistible veg filling.
Capunet, also called capunit or “pess coi”, are cabbage rolls typical of Piedmont traditionally prepared with a meat filling often recovered from leftovers or other preparations. For this reason the recipe varies from one location to another, testifying to the gastronomic richness of this incredible region of Italy.
The essence of this dish lies in the use of cabbage leaves as a casing for a soft and succulent heart, capable of surprising with every bite.
In my vegetarian version of capunet, I chose to replace meat and cold cuts with a mix of red lentils, cheese and eggs, to guarantee the right amount of protein. The wholemeal bread and potatoes help create a tasty and consistent filling, which binds perfectly and maintains the compactness of the roll.
Before moving on to my vegetarian capunet, I’ll leave you mine traditional version and the anti-waste version.
Spring has finally arrived and with it the desire to spend time outdoors, perhaps with a delicious picnic in the company of friends and family. But what to prepare for a spring picnic that is not only tasty but also easy to transport and consume? In this article we will explore some simple and delicious recipes that will make your picnic a culinary success.
Spring quinoa salad
Quinoa is a versatile and nutritious ingredient that lends itself perfectly to being transformed into a fresh and light salad, ideal for an outdoor picnic. To make a spring quinoa salad, cook the quinoa according to the package instructions and let it cool. Then add cherry tomatoes cut in half, diced cucumbers, crumbled feta and black olives. Season with extra virgin olive oil, lemon juice, salt and pepper. Mix well and store in an airtight container until picnic time.
Ingredients:
Quinoa
Cherry tomatoes
Cucumbers
Feta
Black olives
Extra virgin olive oil
Lemon
Salt and pepper
Spring wraps
Wraps are a versatile and practical option for a picnic, as they can be prepared in advance and are easy to transport. For spring wraps, fill flour tortillas with mixed greens, cherry tomatoes, sliced avocado, grilled chicken breast and fresh cheese. Roll the wraps well and cut them in half to make them easier to consume during the picnic. You can accompany the wraps with a yogurt sauce and fresh herbs for an extra touch of freshness.
Ingredients:
Flour tortillas
Mixed salad
Cherry tomatoes
Avocado
Chicken breast
Fresh cheese
Yogurt
Fresh herbs
A spring picnic can be a perfect opportunity to enjoy the beautiful weather and share delicious dishes with loved ones. With these easy and tasty recipes, you will be ready to organize an unforgettable picnic, full of good food and conviviality. Enjoy your meal!
The video shows you the detailed procedure, prepare the rustic ricotta and spinach pizza with your grandmother!
Rustic spinach and ricotta pizza
Spinach, ricotta and mozzarella in a dough that you make in 10 minutes, put it in the refrigerator and then take it out two hours before rolling it out.
Preparation 10 minutesmin
Cooking 35 minutesmin
Leavening 14 hoursh
Scope appetizers
Kitchen Italian cuisine
Portions 4
Calories 380kcal
400grof 0 flour
2grof brewer’s yeast
Half a teaspoon of sugar
200mlof water
A teaspoon of salt
2spoons of oil
400grof fresh spinach
400grof sheep’s ricotta
1egg
milk
150grof mozzarella
For the dough
Prepare the dough the night before: put the flour in a bowl, make a hole in the centre, crumbled brewer’s yeast in the centre, add the water and let the yeast dissolve, add the sugar and the rest of the water.
Mix the mixture a little by hand and add the salt
Add two tablespoons of oil and compact the dough until it becomes uniform
Cut the dough in half (one half must be larger than the other)
Place the dough in the refrigerator overnight
Wash and clean the spinach and place them in the refrigerator
Take the dough out of the refrigerator two hours beforehand
For the stuffing
Boil some water and add salt, add the spinach and cook for 3 minutes. Drain the spinach and let it cool, squeeze it and chop it finely. Add a teaspoon of oil
Add the ricotta and the well-drained mozzarella
Beat the egg, add it to the filling and a little salt
Mix by crushing all the filling
Assemble the rustic pizza
A drizzle of oil in a 32 cm pan
preheat the oven to 180 degrees, static mode
Roll out two discs of dough, the larger one at the bottom and add the filling on top
Close with the smaller disc and if there is any dough left over, make a piadina
With your thumb, press the edge of the pizza on the pan, make small cuts on the surface and with a teaspoon lower the edge to create a cute cord
A drop of oil on the surface and brush with a little beaten egg and a drop of milk
Place in a static oven at 180 degrees for 35 minutes
Keywords savory ricotta and spinach pizza, savory ricotta and spinach pie
The best savory pie that everyone likes is the Rustic spinach and ricotta pizza. Grandma only uses fresh spinach to make it, but you can also use frozen ones, for her the farmer’s ones are something else entirely. The ricotta is sheep’s milk and then she adds mozzarella to make it stringy and even tastier. A great way to get children to eat vegetables who generally go crazy for this savory pizza, having a vegetable filling but very delicate.
INGREDIENTS FOR THE SALTED RICOTTA AND SPINACH PIZZA
400 g of 0 flour
2 g of brewer’s yeast
Half a teaspoon of sugar
200ml of water
A teaspoon of salt
2 tablespoons of oil
400g of fresh spinach
400 g of sheep’s ricotta
1 egg
milk
150g of mozzarella
For the savory ricotta and spinach pizza dough, grandma prefers the one you see in the video recipe (long leavening in the fridge), it can be prepared in 10 minutes or left in the fridge overnight and then left to rise two hours before serving. roll out the dough to make rustic pizza. Alternatively you can prepare rustic pizza with puff pastry or shortcrust pastry.
We do not recommend adding parmesan to the filling as it tends to cover too much of the flavor of the ricotta. Since the eye also wants its part, create a string around it using a teaspoon, the cutters and brush the pizza with beaten egg and milk to make it shiny.
Grandma prepares this ricotta and spinach pizza every week for her granddaughter, so easily include it in the children’s weekly menu. Especially for dinner or for a lunch out it is really comfortable. Also perfect on the Easter menu instead of the more demanding Easter cake.
If you love savory pies, also try the savory artichoke pie and the savory cabbage pie.
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