Spelled salad: A fresh first course (or single dish), ideal for a summer lunch, topped with celery, raisins, Grana and almonds. A mix of flavors that combine perfectly with each other for a fresh and delicious dish. Also perfect for the lunch box to take to the office!
Ingredients for 4 people
300 gr of pearl spelled
3 sticks of celery
3 tablespoons of sultanas
40 gr of almonds
flakes of Grana Padano
3-4 tablespoons of extra virgin olive oil
Salt to taste.
⬇️VIDEO SPELLED SALAD RECIPE⬇️
We wash the pearl spelled under running water, drain and pour in boiling salted water for the cooking time indicated on the package (generally 20 minutes).
Meanwhile, put the sultanas in water, soak them for 20 minutes.
We wash the celery stalks and cut them.
We chop the almonds coarsely.
Drain the spelled at the end of cooking and give it a quick rinse under cold water.
We pour all the ingredients in a salad bowl (Spelled, raisins, celery, almonds)
Season with extra virgin olive oil and add the flakes of Grana Padano.
Sicilian chocolate granita: preparation without ice cream maker. The tradition of Sicilian granita has its roots in Arab domination, over time the preparation and the taste has been refined especially on the eastern side of the island, in a refined product that truly conquers everyone. Sicilians enjoy it for breakfast with the famous brioche with tuppo, or as a snack, but never after a meal. the tastes are different, lemon, mulberry, coffee, almond and pistachio. Today I propose the chocolate one, delicious with the addition of whipped cream as it is served in Messina and Catania.
Ingredients for 6 people
110 gr of good quality bitter cocoa
90 gr of granulated sugar
1 liter of cold water
1 tablespoon of corn starch
1 teaspoon of vanilla extract (or vanilla seeds)
Whipped cream (or whipping) for desserts (optional *)
dark chocolate chips to decorate (optional *)
⬇️WATCH THE VIDEO: How to make chocolate GRANITA BELOW⬇️
In a saucepan we sift together bitter cocoa is cornstarch
let's add it caster sugar With the'vanilla extract
While mixing everything, add a little at a time 750 ml of cold water
We put the pot on the fire and, stirring, bring to a boil, after boiling let it thicken (always on the fire) for about 3 minutes, the consistency must still be quite liquid.
We remove the pot from the heat and add more 250 ml of cold water, mix and pour the mixture into a cold steel pot (kept in the freezer for half an hour). We cover with film and put in the freezer for 5-6 hours.
From time to time we mix the mixture (We “scratch” with a fork to chop the ice crystals). The consistency will be like the slushes of the bar, quite liquid
Put a little whipped cream on the bottom of the glass, add the granita and decorate the surface with more whipped cream and a few drops of dark chocolate.
Enjoy your meal!
N.B. If the granita is to be consumed the same day about 6 hours in the freezer, stirring the mixture every 2 hours.
If instead it should be consumed the next days then go removed from the freezer an hour earlier to serve it and passed in the blender or mixer to crush the ice crystals formed.
Unique and delicious dish that my Ecuadorian grandmother used to prepare frequently and which she jokingly baptized with the name lenatejas rellenas (stuffed lentils). Obviously, given the origins of the dish, spices could not be missing, which make this dish even richer in taste!
700 gr Bocconcini of beef
150 gr Mixed for sautéing
2 tablespoons Tomato paste
2 Bay leaves
1 kg Potatoes
q.b. Chopped parsley
half a teaspoon Cumin
half a teaspoon Sweet paprika
a pinch Chilli
q.b. Extra virgin olive oil
350 gr Lentils
To prepare it stew with lentils and potatoes, we begin to fry carrots, celery and onion in a saucepan with a little extra virgin olive oil.
Let's wait a few minutes and add the beef.
Let the meat brown evenly over high heat and season with salt and pepper. We combine the tomato paste and some water (enough to cover the meat). Let's flavor with paprika, chilli and cumin and we count 15 minutes from boiling.
After this time, add 2 bay leaves and the lentils. We continue cooking for another 10 minutes over medium heat.
Finally, add the previously washed and cut potatoes and cook until they are well cooked.
When cooked, season with chopped parsley and serve hot.
As an alternative to beef, pork can be used. The dish is already quite rich but if we prefer it, we can accompany the stew with slices of homemade bread
About the author
Rosa Maria Vergara
Hi my name is Rosa I am originally from Ecuador I have been in Italy for 20 years I have been living in Trieste for a year … I would like to share with you some recipes from my country and also some recipes that I learned by turning around in Italy …
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