Tag: yam

Spaghetti al parmigiano verde, the super creamy recipe that is driving the web crazy. Easy and good, it can be prepared in 10 minutes – Gordon Ramsay’s version

spaghetti with green parmesan

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spaghetti with green parmesan

Spaghettoni with cream of datterini tomatoes and burrata are a quick first course but full of flavor. This dish combines the sweetness of the datterini tomatoes with the creaminess of the burrata, creating an irresistible combination. The final touch of green parmesan, prepared with fresh basil, adds a aromatic note which further elevates the taste. Perfect for a quick but sophisticated lunch or dinner, this dish will conquer your palates in just 30 minutes. Let’s get to work right away and see how to cook it. Follow the recipe step by step.

Spaghettoni with cream of datterini tomatoes and burrata

Ingredients

  • 200 g of spaghetti
  • 1 burrata
  • 200 g of datterini tomatoes
  • Extra virgin olive oil to taste
  • Salt to taste
  • Parmesan cheese in chunks to taste
  • 1 clove of garlic
  • Fresh basil to taste

Preparation

Start preparing Spaghettoni with datterini cream and burrata washing the cherry tomatoes and cutting them in half. In a pan, flavor the oil with a clove of garlic; as soon as starts to sizzleadd the cherry tomatoes, salt them and add a little water. Leave to cook for 15-20 minutesuntil the cherry tomatoes are soft and juicy. In the meantime, put the water for the pasta on to boil. When the cherry tomatoes are ready, transfer them to a container, add the burrata cut into pieces, a little salt and a drizzle of oil. Blend everything with a hand blender, adding, if necessary, a little cooking water to obtain a smooth cream.

In a blender, blend the parmesan cheese into cubes with the previously washed and dried basil leaves, creating your own green parmesan. When the water boils, cook the spaghettoni until they are al dente. Drain them and sauté them in a pan with the cream of datterini tomatoes and burrata, adding, if necessary, a ladle of cooking water to mix everything well. Plate, add a generous sprinkling of green parmesan and get ready to enjoy this delicious and fragrant dish. Your Spaghettoni with cream of datterini tomatoes and burrata they’re ready. Enjoy your meal!

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Vegetable Tabbouleh: Recipe and Tips – Gordon Ramsay’s version

Vegetable Tabbouleh: Recipe and Tips

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Vegetable Tabbouleh is a delicious salad originating from the Middle East, known for its freshness and simplicity. This dish has become popular around the world due to its combination of fresh and healthy ingredients.

It’s about a vegetarian recipe simple and fresh, perfect for summer days, for a light one-dish meal or as a tasty side dish.

The protagonist: bulgur

The basis of the recipe is the bulgur*, a whole grain rich in fiber and nutrients. Unlike cous couswhich is made from durum wheat semolina, bulgur is whole wheat that has been cooked, dried, and then crushed. This gives tabbouleh a more rustic texture and a slightly nuttier flavor.

In this recipe, the bulgur is cooked by absorption, a very simple cooking technique. All you need to do is cover one part of the cracked wheat with 2 parts of boiling water. Cover and wait at least 30 minutes. The bulgur will have swelled, absorbing all the water without needing additional energy for cooking.

Tabbouleh: A Vegetarian Recipe Rich in History

Vegetable tabbouleh is a recipe that has its roots in ancient Levantine cuisine, particularly popular in Lebanon and Syria. The term “tabbouleh” comes from the Arabic “tabbūlah,” which in turn comes from the word “taabil,” meaning “seasoning.” This reflects the essence of the dish, which is characterized by the generous use of fresh herbs and seasonings.

The first historical traces of tabbouleh date back thousands of years, when the people of the Levantine region used local and fresh ingredients to create nutritious and tasty dishes. The traditional recipe called for the use of fine bulgur, parsley, mint and vegetables such as onion, tomatoes and cucumbers, seasoned with lemon juice and olive oil.

There are several regional variations, each with its own unique characteristics. In Lebanon, for example, tabbouleh is greener, thanks to the abundant use of parsley and mint. In other parts of the Middle East, such as Syria, it is common to add spices such as cumin and black pepper.

The video recipe of my vegetable tabbouleh

You find it on my Instagram channel @lennesimoblog in collaboration with Turn on the Coop gas and electricityfor my column “spark your appetite!



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All courgettes and raw! Recipe – Gordon Ramsay’s version

How to make fake zucchini pizza

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How to prepare zucchini flatbread

The delicious recipe that can replace bread, all zucchini and all raw! Watch the video of the procedure, it’s easy and fast!

Would you like to give up bread but you just can’t? The schiacciata can be a great alternative because you put more vegetables than flour inside. The schiacciatina di zucchine is a quick recipe that you can use instead of bread or piadina but inside there are 500 gr of zucchini so you will eat more vegetables! Preparing the schiacciatina di zucchini is much quicker because there is no dough or leavening of bread. How to make fake zucchini pizza

INGREDIENTS – 40×25 pan

The ingredients for the zucchini schiacciatina are few and simple and everything is prepared in a bowl raw!

  • 500g of courgettes net
  • 120 g of flour
  • An egg
  • 30 g grated parmesan cheese
  • 30 ml of oil
  • salt
  • Pepper

If you want to dress it like pizza:

Zucchini flatbread topped with tuna and mozzarella

METHOD: HOW TO PREPARE ZUCCHINI FLAT

Grate the courgettes into a bowl using large holes.

Preheat the oven to 190 degrees fan-assisted

Add the egg, parmesan, flour, salt, pepper and 20 ml of oil to the bowl where we grated the courgettes. Mix together

The mixture should have the consistency you see in the video

Cover a baking tray with baking paper and brush a little oil, put the mixture in the tray

A little more oil on top and level it out

Bake at 190 degrees in a fan oven (otherwise static at 200)

Bake after 25 minutes

Season the zucchini flatbread with tuna and mozzarella and then cut the flatbread into slices as if it were a pizza!

Keep it in the oven for another 5-6 minutes, just long enough for the mozzarella to melt.

ENJOY YOUR MEAL!Zucchini flatbread how to prepare it quickly

If you like recipes with zucchini, try this too.

ZUCCHINI MEATBALL https://youtu.be/nx42-sHxLZc?si=jZkTc68F-nrCZaQV

ZUCCHINI SKEWERS https://youtu.be/eIgsjKgzQRc?si=4RLQ7QknCVzWiZhE

HOMEMADE ZUCCHINI IN OIL https://youtu.be/5fpNka8e6C4?si=m7WggFKjV5Nt8yXl

SIMPLE ZUCCHINI RISOTTO https://youtu.be/PiuzcuDZS5A?si=KUtPfHdfhGRMiNfb

ZUCCHINI BURGER https://youtu.be/IV8M-g66J4k?si=IOuC2rrNzcsKAJqK

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