Category Archives: Vegetarian

Frozen Watermelon And Strawberry Smoothie

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A quick, refreshing and delicious drink! Simply perfect for the summer!

Enjoy! 🙂

Frozen watermelon and strawberry smoothie.

Ingredients

2 Servings

400 g watermelon sweet and ripe (remove the rind and pips and weight the watermelon)

300 g strawberries

a few leaves of fresh mint

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Method.

1. Cut the watermelon into chunks and freeze for 3-4 hours.

2. Wash the strawberries, remove the leaves and place the fruit in a blender.

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3. Add the frozen watermelon then blend with the strawberries and a few mint leaves. Blend until smooth.

4. Serve cold with a couple of straws.

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You can add some agave syrup or honey for a sweeter flavour. You can also add a little greek yogurt if you prefer a creamier smoothie.

Smoothie molto freddo di anguria e fragole.

Ingredienti

Per 2 porzioni

400 g di polpa di anguria dolce e matura (prima di pesare levate scorza e semi)

300 g di fragole

qualche foglia di menta fresca

Preparazione.

1. Tagliate l’anguria a pezzi (di 5 cm circa) e congelate per almeno 3-4 ore.

2. Lavate le fragole, rimuovete le foglie e mettete la frutta in un frullatore.

3. Frullate bene l’anguria ghiacciata con le fragole e qualche foglia di menta.

4. Servite lo smoothie in due bicchieri grandi, con alcune cannucce.

È possibile aggiungere un po ‘di sciroppo d’agave o di miele, se si preferisce un sapore più dolce. Aggiungete un po’ di yogurt greco per una consistenza più cremosa.

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Pasta With Easy Fresh Tomato Sauce

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Pasta al pomodoro is cheap, easy to make and absolutely delicious! There are several variations of this dish, made using different ingredients to personalise and flavour the sauce, but I personally prefer one of the simplest version made with fresh tomatoes.

Today I am going to show you the recipe I usually prepare at home. Basically, to make this delicious tomato sauce you’ll need just four ingredients: cherry tomatoes, garlic, fresh parsley and, of course, extra virgin olive oil. Try to use only the best quality ingredients in this recipe, it will be a little more expensive but I can assure you that it will make a huge difference in the end.

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Tip. You can replace the garlic with a small chopped onion and the parsley with a handful of fresh basil leaves, for a more delicate flavour.

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Pasta al pomodoro fresco.

Ingredients

For 4 servings

Easy 

350 g thick spaghetti (but you can use any pasta you like)

500 g fresh and ripe cherry tomatoes

3 cloves of garlic, chopped

a bunch of fresh parsley

5 tablespoons of extra virgin olive oil

grated Parmesan cheese to taste (optional)

salt and pepper to taste

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Method.

1. Wash and dry the tomatoes, then cut them into small pieces. Leave in a strainer to drain.

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2. Wash the parsley, remove the stem, then finely chop the leaves.

3. Cook the pasta al dente, following the instructions on the packaging, then drain and set aside.

4. Sauté the garlic with 5 tablespoons of extra virgin olive oil for a minute or two. At soon at the garlic softens add the chopped tomatoes. Let shimmer for about 10 minutes, then add the chopped parsley with some salt and pepper.

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5. Add the pasta to the sauce, sauté for only a couple of minutes and serve with plenty of grated parmesan (but it’s optional) on top.

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Pasta al pomodoro fresco.

Ingredienti

Per 4 persone

Facile

350 g di spaghetti grossi

500 g di pomodorini ciliegia maturi

3 spicchi d’aglio tritati grossolanamente

un mazzetto di prezzemolo fresco

5 cucchiai di olio extravergine d’oliva

parmigiano grattugiato q. b. (facoltativo)

sale e pepe

Preparazione.

1. Lavate e asciugate i pomodori, poi tagliateli a pezzetti. Lasciate i pezzetti di pomodoro in un colino per far scolare l’acqua in eccesso.

2. Lavate il prezzemolo, tagliate i gambi e tritate finemente le foglie.

3. Preparate gli spaghetti molto al dente, poi scolate e mettete da parte.

4. Fate rosolare l’aglio in una padella grande, con 5 cucchiai di olio extra vergine di oliva, per un minuto o due. Quando l’aglio sarà ammorbidito, aggiungere i pomodori tritati. Fate cuocere per circa 10 minuti, quindi aggiungete il prezzemolo tritato con il sale e il pepe.

5. Mescolate la pasta al condimento, poi fate rosolare per un paio di minuti e servire con abbondante parmigiano grattugiato.

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Traditional Recipe : Vegetarian Bolognese Sauce (Sugo Finto)

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I have to admit that since I stopped eating meat there are some traditional dishes that I really miss…Bolognese sauce is one of them! There is a very tasty vegetarian alternative though,  which is as good as the original Bolognese sauce with all the flavour of an old fashioned classic! This amazing sauce is called sugo finto ( fake sauce), an old traditional recipe made using minced vegetables instead of meat.  This sauce can easily replace the Bolognese sauce in many recipes such as cannelloni, lasagne or any other dish which requires a similar sauce.

The sugo finto is delicious and it has been on my family menu for generations! In fact, my mother remembers my grandfather’s aunty preparing the sauce for meatless family meals on Fridays.

The sugo finto is a must for vegetarians who love tasty traditional recipes!!!!

Try it and let me know what you think…

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Vegetarian Bolognese sauce (sugo finto)

Ingredients

1 can of tomato passata (best quality)

1/2 an onion (medium size)

1 clove of garlic

1 carrot

2 stalks of celery

1 big bunch of fresh aromatic herbs (marjoram, thyme, rosemary, 2 bay leaves, oregano)

4 tablespoons of extra virgin olive oil

4 tablespoons of tomato paste

1/2 a organic stock cube

a large glass of water

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Method.

1. Finely chop the rosemary.

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2. Cut the celery, carrot and garlic in small pieces, then place the vegetables with the herbs (without the bay leaves) in the mixer and blend for a few minutes. Now add the onion and blend once more.

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3. Fry the vegetables with 4 tablespoons of olive oil. Add two bay leaves.

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4. Add 4 tablespoons of tomato paste, then add the passata and stir.

5. During the cooking time add a large glass of water and mix well.

6. Cook and stir until you get a Bolognese sauce consistency.

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Tip. The cooking time may vary between 30 or 50 minutes, depending on whether you want a slightly milder sauce or dense sauce with a stronger flavour.

Ragù vegetariano (sugo finto)

Ingredienti

400 g di passata di pomodoro (di ottima qualità)

1/2 cipolla di media grandezza

1 spicchio d’aglio

1 carota

2 gambi di sedano

1 mazzetto bello grosso di erbe aromatiche fresche (maggiorana, timo, rosmarino, 2 foglie di alloro, origano)

4 cucchiai di olio extravergine d’oliva

4 cucchiai di concentrato di pomodoro

1/2 dado biologico di buona qualità

un bicchiere d’acqua

Preparazione.

1. Tritate finemente il rosmarino.

2. Tagliare il sedano, la carota e l’aglio a pezzetti. Mettete quindi le verdure con le erbe (senza l’alloro) nel mixer e sminuzzate per qualche minuto. Aggiungete anche la cipolla e continuate a sminuzzare fino ad ottenere un tritato abbastanza fine.

3. Fate soffriggere le verdure sminuzzate con 4 cucchiai d’olio, per una decina di minuti. Aggiungete  anche due foglie intere di alloro.

4. Aggiungete 4 cucchiai di concentrato di pomodoro, poi unite la passata al concentrato e mescolate bene.

5. Durante la cottura annaffiate con un bicchiere d’acqua e mescolate di tanto in tanto.

6. Fate ritirare il liquido in eccesso e lasciate cuocere fino ad ottenere un sugo con la consistenza del ragù.

Nota. Il tempo di cottura può variare da 30 a 50 minuti, a seconda se desiderate un sugo più delicato oppure più denso e dal sapore un po’ più deciso.

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Spelt Cake With Blackberries And Apples.

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First of all I have to apologise for publishing fewer recipes than normal this month. Unfortunately, my photography project has taken up most of my time lately, as I am trying to build up my creative portfolio. I love writing recipes though, so I’ll try to publish a few more next month…. But I hope you enjoy the picture-a-day project as my as I do! In fact, I am having a lot of fun with it and I’ll continue publishing new photographs, if you like the idea.

Anyway, speaking of recipes, today I am publishing an old Foodfulife classic, slightly revisited! We are going to make my spelt apple cake (the one without butter and refined sugar) with some fresh blackberries and ground almonds. This recipe was requested by friend who wanted to add a different kind of fruit to the original recipe. At first, I gave it a go changing a few ingredients, but then I realised that the batter was just right as it was…So I left it pretty much the same, with the exception of two ingredients, but I also I had to adjust the quantity of the apples and milk to balance.
Of course, you can replace the blackberries with whichever fresh berries you like.

Tip. Toast the almonds in the over for a few minutes at 160° C /320° F, before using them. Toasted almonds will add flavour to the cake.

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Spelt with blackberries and apple.

Ingredients

300 g golden apples (1 and half big apples, or 2 smaller apples)

100 g of blackberries (about 25 big ones)

100 g whole spelt flour

1 egg

80 ml almond milk

60 g of finely ground almonds

1 egg

3 tablespoons of organic sunflower oil

3 tablespoons of barley malt

3 tablespoons of honey

1/2 teaspoon of baking powder

1 pinch of cinnamon

the zest of an organic lemon

a pinch of salt

Method.

1. Wash the blackberries and let dry for a while.

2. In a bowl, mix the flour with the baking powder.

3. In a second bowl, mix the honey with the barley malt, then add the egg and mix well. Once you have a creamy mixture add the milk with the ground almonds and the lemon zest.

4. Mix the flour with the egg mixture. Add a pinch of cinnamon and a pinch of salt.

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5. Peel the apples, remove the core and cut into pieces. Add the apple chunks and the blackberries to the batter.

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6. Line a cake tin with baking paper, then fill with the batter and bake at 180 ° C/356°F for 50 minutes (or maybe for a little longer, just keep an eye on the cake!). Here I used a 25 cm long x10 cm wide tin.

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Torta di farro con more e mele.

Ingredienti

300 g di mele golden (una mela grande, più mezza mela)

100 g di more (circa 25 grandi)

100 g di farina di farro integrale

1 uovo

80 ml di latte di mandorla

60 g di mandorle macinate finemente

1 uovo

3 cucchiai di olio di girasole biologico e spremuto a freddo

3 cucchiai di malto d’orzo

3 cucchiai di miele

1/2 cucchiaino di lievito in polvere

1 pizzico di cannella

la scorza di un limone biologico

un pizzico di sale

Metodo.

1. Lavate bene le more e lasciatele asciugare.

2. Mescolate la farina e il lievito in una terrina.

3. A parte, unite il miele al malto d’orzo, poi aggiungere l’uovo e mescolare bene.
Una volta ottenuto un composto cremoso, aggiungete il latte di mandorla, le mandorle tritate e la scorza di un limone.

4. Unite la farina al il composto cremoso, poi aggiungete un pizzico di cannella e di sale.

5. Sbucciate le mele, levate il centro con i semi e tagliate la polpa a pezzi. Unite i pezzi di mela e le more al composto.

6. Foderate una teglia con carta da forno (uso una teglia rettangolare lunga 25 cm e larga 10 cm), quindi riempite la teglia con l’impasto e infornate a 180 ° C per 50 minuti (magari anche un po’ più a lungo, tenete comunque d’occhio la torta durante la cottura).

Light Avocado And Garlic “Mayonnaise” (Vegan)

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Avocado is a delicious highly nutritional food, full of good vegetable fat; it also contains some vegetable proteins, a high quantity of folic acid and a good quantity of vitamin E. Avocado is a healthy ingredient for your recipes but it contains lots of calories, therefore it’s better not to eat too large a quantity of it. I usually replace mayonnaise or butter with some avocado in various sandwiches…It goes really well with several kinds of fish and seafood, but it is also great with tomatoes, onions and green salads.

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Today I am sharing a light “mayonnaise”, actually more a fake mayonnaise sauce or a kind of hummus, as it does not contain any oil or eggs but lots of avocado and lemon juice!

Wonderful with prawn, mackerel or egg sandwiches. It is also a great vegan sauce to use with lots of different vegetables…

Enjoy the recipe! X

Light avocado and garlic “mayonnaise”.

1 large avocado

1 clove of garlic

the juice of half a lemon

1 tablespoon of sesame seeds

a few crystals of sea salt (here I am actually using Himalayan salt)

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Method.

1. With a small mortar crush a tablespoon of sesame seeds with a few crystals of sea salt.

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2. Using a mixer, blend the pulp of an avocado with the crushed sesame seeds and a clove of garlic until smooth (remember to remove the core of the garlic clove).

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3. Add the juice of a lemon and blend until you get a creamy mixture.

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Maionese light di avocado (aromatizzata all’aglio).

1 avocado grande

1 spicchio d’aglio (togliete l’anima)

il succo di mezzo limone

1 cucchiaio di semi di sesamo

alcuni cristalli di sale marino ( qui in realtà uso sale rosa dell’ Himalaya)

Preparazione.

1. Frantumate in un piccolo mortaio un cucchiaio di semi di sesamo con alcuni cristalli di sale marino (bastano pochi minuti).

2. Utilizzando un mixer, amalgamate bene la polpa di un avocado con i semi di sesamo schiacciati e uno spicchio d’aglio.

3. Aggiungere il succo di un limone e frullate fino ad ottenere un composto molto cremoso.

Light Mango And Strawberry Smoothie (No Milk Or Added Sugar)

Today’s smoothie is packed with antioxidants and it’s great if you, like me, need a little help to strengthen up and boost the immune system with natural vitamins and minerals, during the change of seasons. This is also a delicious and light breakfast smoothie, but it could be a tasty non-alcoholic drink to enjoy with friends if diluted with a little more orange juice.

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Mango and strawberry smoothie.

Serves 2

1 ripe mango, peeled and cut into pieces

200 g strawberries, washed , cleaned and cut into halves

the juice of half an orange

the grated zest of an organic orange

a pinch of grated ginger

3 ice cubes

Method.

1. Blend all the ingredients together until smooth and creamy.

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2. Serve in two big glasses with some straws.

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If you like this recipe please support the blog by following foodfulife on facebook! Thank you so much!!! 🙂

Smoothie light con mango e fragole.

Per 2 persone

1 mango maturo, sbucciato e tagliato a pezzi

200 g di fragole lavate, pulite e tagliate a metà

il succo di mezza arancia, biologica

un pizzico di scorza grattugiata d’ arancia, biologica

un pizzico di zenzero grattugiato

3 cubetti di ghiaccio

Metodo.

1. Frullare tutti gli ingredienti insieme fino ad ottenere una bevanda cremosa.

2. Servire in due bicchieri grandi con alcune cannucce.

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Quick And Easy: Strawberry And Banana Smoothie

Strawberry and banana smoothy in a glass jar on green napkin, on a wood board, frullato fragole e banana

This week’s healthy recipe is packed with fibre, vitamin C, B6, manganese, potassium and with the vegetable proteins of the oats and the soya milk….Today I am sharing a dairy-free smoothie recipe for a super healthy and delicious energy boosting drink filled with bananas and strawberries; perfect for breakfast or as a light lunch. No need to say that banana and strawberry are a match made in heaven… Enjoy! 😉

Strawberry and banana smoothy in a glass jar on green napkin, on a wood board, frullato di fragole e banana

Strawberry and banana smoothy in a glass jar on green napkin, on a wood board, frullato di fragole e banana

Strawberry and banana smoothy in a glass jar on green napkin, on a wood board, frullato di fragole e banana

Strawberry and banana smoothie

Ingredients

Serves 2

250 g strawberries, washed and cleaned

100 ml soya milk

2 bananas, cut into chunks

4 tablespoons of rolled oats

the grated zest of an organic lemon

1 tablespoon of honey (optional)

a few leaves of fresh mint (optional)

3 ice cubes

Strawberry and banana smoothy in a glass jar on green napkin, on a wood board, frullato di fragole e banana

Method.

1. Blend all the ingredients together until smooth.

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2. Serve in two large glasses or glass jars with two straws.

Strawberry and banana smoothy in a glass jar on green napkin, on a wood board, frullato di fragole e banana

Strawberry and banana smoothy in a glass jar on green napkin, on a wood board, frullato di fragole e banana

Smoothie con fragole e banane.

Ingredienti

per 2 persone (due smoothie grandi)

250 g di fragole, lavate e pulite

100 ml di latte di soia

2 banane, tagliate a pezzi grandi

4 cucchiai di fiocchi d’avena

la scorza grattugiata di un limone, non trattato

1 cucchiaio di miele (facoltativo)

qualche foglia di menta fresca (facoltativo)

3 cubetti di ghiaccio

Preparazione.

1. Frullate tutti gli ingredienti fino ad ottenere una consistenza cremosa.

2. Servite in due bicchieri grandi (oppure in due vasetti di vetro) con delle cannucce.

Chickpea And Potato Soup With Lots Of Rosemary!

I have to admit that this recipe comes from my mother’s favourite dishes. She was enthusiastic about this dish and as soon as I tasted it I could see why… Not only is it a delicious and tasty soup, but it’s also a recipe that anyone can make and with ingredients that are cheap and everyone has in the kitchen pantry.

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For this dish I used ditaloni, which is a short pasta often used in soups in Italy. If you don’t find this particular kind of pasta you can replace it with some broken spaghetti (make them two-three centimetres long). You can also add some freshly grated Parmesan cheese to add some flavour and protein, however this soup is so tasty that you don’t really need to add any additional ingredients to flavour it…It is delicious!!!

Chickpea and potato soup with rosemary in a blue bowl on a black dish, on blue painted wood board. Zuppa di ceci e patate al rosmarino.

Chickpea and potato soup with rosemary.

Preparation and cooking time: about 30 minutes

Ingredients

Serves 4

1 onion, peeled and finely chopped

2 garlic cloves, peeled and finely chopped

3 sprigs of rosemary

2 cans of chickpeas

Vegetable stock made with organic vegetable stock cubes

2 large potatoes, washed, peeled and diced

220 g of ditaloni

3 tablespoons extra virgin olive oil

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Method.

1. Sauté the chopped onion with 3 tablespoons of extra virgin olive oil, after a few minutes add the chopped garlic.

Onions and potatoes on cutting board with knife.

2. When the onion is soft and transparent, add the chickpeas with the diced potatoes and the rosemary sprigs. Cover with vegetable stock and simmer for about 20-25 minutes. Stir quite often during the cooking time.

Chickpea and potato soup with rosemary.. Zuppa di ceci e patate al rosmarino.

Chickpea and potato soup with rosemary. Zuppa di ceci e patate al rosmarino.

3. Cook the pasta separately and then drain when is al dente.

4. When the soup is ready remove the rosemary, then add the pasta and serve.

Chickpea and potato soup with rosemary in a blue bowl on a black dish, on blue painted wood board. Zuppa di ceci e patate al rosmarino.

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Zuppa di ceci e patate al rosmarino.

Tempo di preparazione e cottura: 30 minuti circa

Ingredienti

Per 4 persone

1 cipolla

2 spicchi d’aglio

3 mazzetti di rosmarino

2 scatole di ceci

Brodo fatto con due dadi vegetali biologici

2 patate grosse, lavate, pelate tagliate a pezzetti

220 g di ditaloni

3 cucchiai olio extra vergine d’oliva

Preparazione.

1. Fate soffriggere la cipolla tritata con tre cucchiai d’olio extra vergine d’oliva, dopo qualche minuto aggiungete l’aglio tritato.

2. Quando la cipolla sarà diventata morbida e trasparente, aggiungete i ceci, le patate e 3 rametti rosmarino. Ricoprite con del brodo vegetale e fate cuocere per 20-25 minuti, mescolando abbastanza spesso.

3. A parte cuocete la pasta, poi scolatela quando è al dente.

4. Quando la minestra è pronta togliete i rametti di rosmarino, poi aggiungete la pasta e servite.

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Crepes With Swiss Chard And Borage Filling

This week I am sharing a recipe with some traditional Genoese flavours, adapted for you with the usual healthy twist. Perfect for the holiday season, these crepes with swiss chard and borage filling are light, packed with fibres, deliciously crispy on the outside and juicy on the inside. As a final touch, we are going to serve this dish with plenty of light béchamel sauce, an extra creamy and gluten-free parmesan-flavoured sauce perfect for this recipe.

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In this preparation I used borage because it is a popular ingredient in Genoese traditional recipes, however, if you have problems finding fresh borage you can replace it with spinach or chards.

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Crepes with swiss chard and borage filling

Serves 4-6

Ingredients

for the filling

500 g of Swiss chard

200 g of borage

150 g fresh ricotta

80 g of Parmesan Cheese

2 eggs

salt and pepper to taste

for the crepes

6 buckwheat crepes (see the buckwheat crepes recipe)

extra virgin olive oil

salt and pepper to taste

Method.

1. Put all the ingredients for the filling in a blender and then blend everything together until creamy.

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2. Fill 6 buckwheat crepes with the mixture, then place the crepes on a baking tray, previously lined with baking paper and greased with extra virgin olive oil.

3. Season the crepes with more extra virgin olive oil and bake at 180 ° C (356° F) for 25-30 minutes.

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4. Serve the crepes with plenty of warm béchamel sauce (see the gluten-free béchamel sauce recipe).

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Crepes con ripieno di bietole e borragine.

Ingredienti

Per 4-6 persone

Per il ripieno

500 g di bietole

200 g di borragine

150 g di ricotta

80 g di Parmigiano Reggiano

2 uova

Per le crepes

6 crepes di grano saraceno (guardate anche la ricetta delle crepes di grano saraceno)

olio extravergine d’oliva

sale e pepe q. b.

Preparazione.

1. Mettete tutti gli ingredienti (senza l’olio) in un mixer e amalgamate bene tutto fino ad ottenere un composto cremoso.

2. Riempite le crepes di grano saraceno con il ripieno, poi mettetele su una teglia ricoperta con carta da forno, unta con un po’ d’olio extra vergine d’oliva.

3. Condite anche le crepes con un po’ d’olio e infornate a 180° C per 25-30 minuti.

4. Servite le crepes con sopra la besciamella calda (guardate anche la ricetta della besciamella senza glutine).

Light Béchamel Sauce (Gluten-free White Sauce)

Béchamel sauce is a delicious white sauce, traditionally used to enrich various recipes like lasagna, cannelloni, crepes and other oven-baked pasta dishes.  Usually made with butter and flour, today we are going to make a lighter gluten-free and Parmesan-flavoured version of this wonderful sauce.
It is a fairly easy and quick recipe to make, just mix the cornstarch with the milk and cook the sauce really gradually and slowly….Take your time with it, heat it gently and stir it constantly during the entire preparation method and you’ll be all right!

Tip. The béchamel sauce might thicken a little too much when it cools down. You can solve this problem by heating the sauce up with some hot milk over a low heat and then blending everything using a mixer. With this method you should get a smooth sauce with the desired consistency.

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Gluten-free Béchamel sauce (white sauce with cornstarch)

Ingredients

600 ml of milk

80 g of cornstarch

4 tablespoons of Parmesan cheese

a pinch of grated nutmeg (optional)

salt and pepper to taste

Method.

1. In a pan, mix the milk with 80 g of cornstarch (add the milk very gradually).

2. Warm the milk up over a low heat, then bring slowly to a boil, stirring constantly and vigorously. When the sauce has thickened, add the grated Parmesan cheese and stir for a few more minutes. Remove from the heat.

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3. Season with one tablespoon of extra virgin olive oil, a pinch of grated nutmeg (optional), salt, pepper and serve.

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Also see the Crepes with swiss chard and borage filling recipe and the Buckwheat Crepes recipe

Besciamella con amido di mais (senza glutine)

Ingredienti

600 ml di latte

80 g di amido di mais

4 cucchiai di Parmigiano Reggiano

sale e pepe q. b.

un pizzico di noce moscata

un cucchiaio d’olio extra vergine d’oliva

Preparazione.

1. Mescolate il latte freddo con 80 g di amido di mais (aggiungete il latte molto gradualmente).

2. Mettete il latte sul fuoco e portate ad ebollizione, mescolando energicamente. Quando la crema si sarà addensata, aggiungete il parmigiano grattugiato e mescolate per qualche minuto.

3. Spegnete il fuoco, condite con un cucchiaio di olio extra vergine d’oliva, un pizzico di noce moscata, sale, pepe e servite.

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Guardate anche la ricetta delle Crepes di grano saraceno e la ricetta delle Crepes con ripieno di bietole e borragine.