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Tag Archives: Tarragon
Tasty Pizza With Cannellini Bean Hummus And Mussels
We love our pizzas! We love them with all sort of ingredients on top, as long as the ingredients are of the best quality! We have so many different types of pizza in Italy that is easy to get confused! I don’t even know all of them, I just know there are several recipes. Some of the most amazing pizzas are made with seafood and fresh herbs.
This is one of my recipes, a lovely pizza made with a creamy cannellini bean hummus and topped with mussels, full of flavours and really crunchy! You can call it pizza or you can call it focaccia, either way, it is delicious!!!
Cannellini beans are perfect with mussels, so I have adapted my hummus recipe with slightly different ingredients to suit this recipe best. It is a great summer dish, fresh crunchy and very tasty!
Pizza with cannellini bean hummus and mussels.
Ingredients
For 2 large pizzas (4 people)
500 g pizza dough (you can follow this recipe)
For the cannellini bean hummus
1 can of cannellini beans
1/2 clove of garlic
1 small shallot
the juice of 1/2 a lemon
1 teaspoon sesame seeds
a few crystals of sea salt
2 tablespoons of extra virgin olive
2 tablespoons of water (if needed)
For the mussels
2 cloves of garlic, finally chopped
250g (8.8 oz) of mussels ( I used already cleaned and frozen mussels without shell, but you can use fresh ones if you like)
1 tablespoon of chopped parsley
1 tablespoon of chopped tarragon
salt and pepper to taste
3 tablespoons of extra virgin olive oil
To garnish
20 cherry tomatoes, washed, chopped and drained
Method.
For the Hummus.
1. Using a small mortar and a pestle, crush 1 teaspoon of sesame seeds with a few sea salt crystals.
2. Rinse the beans well, then boil them for a few minutes in salted water and drain.
3. In a food processor, finely chop the beans with the crushed sesame seeds, the salt crystals, 1/2 a clove of garlic and a small shallot. After a few minutes, add the juice of half a lemon, 2 tablespoons of water (only if needed) and 2 tablespoons of extra virgin olive oil. Process everything until you have a smooth and creamy mixture.
For the pizza.
1. Make 500g of pizza dough (follow this recipe).
2. Roll out the dough on two baking trays, greased with plenty of extra virgin olive oil and shape 2 large pizzas.
3. Pierce the dough using a knife and bake in a preheated oven at 200 ° C (392° F) for 15-20 minutes.
For the mussels.
1. In a frying pan, fry two cloves of garlic with the parsley and the tarragon (all finely chopped), over very low heat with 3 tablespoons of extra virgin olive oil.
2. After a few minutes add the mussels and cook over a medium heat for about 10 minutes, then turn off the heat.
To garnish.
Garnish the pizzas with the cannellini hummus, then top with the tomatoes and the mussels.
Pizza saporita con hummus di cannellini e muscoli.
Ingredienti
Per 2 pizze grosse (4 persone)
500 g di pasta per la pizza
Per l’hummus di cannellini
1 scatola di cannellini
1/2 spicchio d’aglio
1 scalogno piccolo
il succo di 1/2 limone
1 cucchiaio di semi di sesamo
qualche cristallo di sale marino
acqua q. b.
2 cucchiai di olio extra vergine d’oliva
Per i muscoli
2 spicchi d’aglio
250g di muscoli ( ho usato muscoli già puliti, senza guscio e surgelati, ma potete anche usare quelli freschi)
1 cucchiaio di prezzemolo, lavato e tritato
1 cucchiaio di dragoncello, lavato e tritato
sale e pepe q.b.
3 cucchiai d’olio extra vergine d’oliva
Per la guarnizione.
20 pomodorini ciliegina, lavati, tagliati a pezzetti e scolati
Per la preparazione dell”hummus.
1. Con un pestello e un piccolo mortaio, schiacciate i semi di sesamo con qualche cristallo di sale.
2. Sciacquate bene i fagioli e scottateli per qualche minuto (in acqua leggermente salata). Quando saranno pronti, scolate i fagioli.
3. In un tritatutto, tritate finemente i fagioli con i semi di sesamo, il sale, mezzo spicchio d’aglio e lo scalogno. Dopo qualche minuto, aggiungete il succo di mezzo limone, un po’ d’acqua (solo se necessario) e 2 cucchiai d’olio extra vergine d’oliva. Tritate tutto fino ad ottenere una crema uniforme.
Preparazione della base.
1. Preparate 500g di pasta per la pizza seguendo questa ricetta.
2. Stendete la pasta su due teglie unte abbondantemente con olio extra vergine d’oliva e formate due pizze grandi.
3. Fate dei piccoli tagli sulla superficie della pasta e infornate a 200°C per 15-20 minuti.
Per la preparazione dei muscoli.
1. In una padella, fate soffriggere due spicchi d’aglio con il prezzemolo e il dragoncello (a fuoco molto basso).
2. Dopo qualche minuto aggiungete i muscoli e fate cuocere per circa una decina di minuti, poi spegnete il fuoco.
Preparate la pizza.
Con un cucchiaio spalmate l’hummus di cannellini uniformemente sulla base della pizza, poi aggiungete i pomodorini e i muscoli.
Spaghetti with prawns and trumpet gourds
Today’s recipe is suitable for a special occasion like a romantic dinner (remember to halve the ingredients in this case) or an elegant meal. For this recipe I used italian trumpet gourds because, being very sweet, delicate and with a creamy, almost avocado-like texture, they work really well with the prawns in this dish. If you can’t find any gourds you can use some zucchini / courgettes instead.
Ingredients
Serves 4
3 medium-sized spring onions
1 sachet of saffron
1 large clove of garlic
a bunch of parsley
a bunch of tarragon
200 g (7 oz) trumpet gourds of Albenga , still green, with delicate skin (you can use zucchini / courgettes if you can’t find the gourds)
200 g (7 oz) prawns (washed and cleaned)
200 g (7 oz) spaghetti
2 tablespoons single cream
2 glasses of good white wine
3 tablespoons extra virgin olive oil
salt and pepper to taste
Finely chop the herbs with the spring onions and garlic.
Fry the chopped ingredients in a large pan with plenty of olive oil.
Add the gourds (cut into very thin slices). Cook, adding a little bit of water if necessary, until the grounds are tender.
Season with salt and pepper. At this point, add the prawns with the white wine.
Meanwhile, in a large pan boil the pasta with a little bit of sea salt. Now, add the cream and saffron to the prawns and cook over medium heat until most of the excess liquid evaporates (bearing in mind that the sauce has to be very creamy, almost liquid).
Once ready, drain the pasta and toss it directly in the frying pan with the sauce.
Spaghetti con gamberi e zucchine trombetta.
Ingredienti
per 4 persone
3 cipollotti di media grandezza
1 bustina di zafferano
1 spicchio d’aglio grande
un mazzetto di prezzemolo
un mazzetto di dragoncello
200 g di zucchine trombetta
200 g di code di gambero lavate e pulite
200 g di spaghetti
2 cucchiai di panna da cucina
2 bicchieri di vino bianco buono
3 cucchiai di olio extra vergine di oliva
sale e pepe q b
Tritate finemente i cipollotti con l’aglio e le erbe. Mettete a soffriggere gli ingredienti appena tritati in una padella grande con abbondante olio d’oliva. Nel frattempo, fate bollire l’acqua per la pasta con un po’ di sale grosso. Aggiungete al soffritto le zucchine trombetta tagliate a spicchi molto sottili. Fate rosolare bene, poi annaffiate con un po’ d’acqua. Aggiungete sale e pepe a piacere e continuate a cuocere finché le zucche saranno tenere. A questo punto, aggiungete i gamberi e il vino bianco. A parte, buttate la pasta. Unite la panna e lo zafferano ai gamberi, facendo evaporare a fuoco medio il liquido in eccesso, tenendo presente che il condimento dovrà rimanere molto cremoso, quasi liquido.
Una volta pronto il condimento, scolate la pasta e conditela direttamente in padella.
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