Do you want a cheap recipe that everyone likes? Then you must try this chickpea pie, a typical Italian recipe from the region of Liguria.
Ingredients for 4 people:
Mix all the ingredients well, paying attention to the lumps, until you obtain a liquid and homogeneous mixture, which you will leave to rest, stirring occasionally, from 4-5 hours, up to 10hours, covered and out of the fridge.
After the necessary time has elapsed, it is likely that some foam will have formed on the surface: remove it with a slotted spoon. Add the salt and half a glass of oil to the mixture; pour the remaining oil into a non-stick pan (traditionally it is made of copper or aluminum), covering the entire bottom.
Pour the chickpea mixture into the pan which you will bake in a preheated oven at 220 ° for about half an hour until the farinata (Italian name) is a nice golden color; afterwards, turn off the oven and turn on the grill until the surface of the farinata is a nice hazelnut color (about 15 minutes).
When cooked, take the farinata out of the oven, sprinkle it with salt and ground pepper, cut it into squares and serve it still hot, perhaps with a nice accompaniment of vegetables or flavored with chopped rosemary and oil.
The vegan rice salad is a versatile dish suitable for those who do not like meat; This recipe uses basmati rice (or even wholemeal), but you can also use the kind for salads.
Just add vegetables and legumes, generally either chickpeas or beans.
You can prepare it in advance, take it to the beach or to the office, it will take you twenty minutes and you will have a nice, light and colorful first course.
VEGAN RICE SALAD
Ingredients for 4 people: 120 G OF RICE (for salads, wholemeal or basmati) – 100 g cooked chickpeas – 100 g cherry tomatoes – 100 g courgettes – 1 bunch of rocket – 10 black olives – extra virgin olive oil – salt
Cook the rice in plenty boiling salted water, drain it and let it cool.
Cut the cherry tomatoes into four parts.
Grate the zucchini with a large hole grater.
Mix the vegetables with chickpeas and olives, and add a little salt.
Add the rice and a drizzle of oil. Give it a good stir and serve your vegan rice salad.
EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
As anticipated in yesterday’s recipe, today we will see how to make potato gnocchi (dumplngs) at home. Will it be that difficult? Not at all, this recipe is very simple and no special tools are needed, just a little patience in boiling the potatoes!
Making homemade gnocchi is really a great satisfaction because they are a classic of Italian cuisine.
You can also prepare many portions to keep in the freezer.
HOMEMADE POTATO GNOCCHI (DUMPLINGS)
Ingredients for 4 people: 1 kg of potatoes – 300 g flour – 1 egg – salt Equipment: fork – potato masher
Boil the potatoes with their skin in plenty of boiling water.
When they are cooked, peel them and pass them through a potato masher by letting them fall back onto a work surface.
Open the potatoes in a fountain, add the flour and an egg, then start kneading.
Do not work the dough too much as it will not have to acquire elasticity.
At this point, take portions of the dough just make and shape them to form long cylinders of the right diameter for your gnocchi. Cut these cylinders into many pieces in more or less equal length, in this way you will have prepared your gnocchi.
Now you can choose to make lines on the gnocchi using a fork. You can also leave them as they are.
If you decide to prepare more to freeze, it’s better to place them on a paper tray that you will leave in the freezer for an hour, before putting them directly into plastic bags. This will prevent them from sticking to each other.
Today’s recipe is tomato paste. You may be wondering “why should I do it at home when I already find it in the very practical tubes at the supermarket?”.
The answer is that it really lasts for a very long time and the taste is really much better than what you buy at the supermarket. I advise you to try it at least once, it is true, it is not a very fast recipe but I assure you that then you will not be able to do without it and you will always have it ready in your pantry.
You can also freeze it and not buy the ready one anymore. So I, really got into doing as many things as possible at home. Come on, try making tomato paste, it’s too much fun!
Ingredients for 4 people: 4 kg pomodori – 4 cucchiai di sale – olio extravergine di oliva
WHICH TOMATOES TO CHOOSE
The best varieties of tomatoes for making tomato paste are perini (long) tomatoes or San Marzano kind.
It’s very important that the tomatoes are very ripe.
PREPARE THE TOMATO SAUCE
Wash the tomatoes and dry them.
Cut the tomatoes into 4 parts and drain them lightly. Put the chopped tomatoes in a saucepan, cover with the lid and cook for about 40 minutes over low heat until they are completely flaked. Put the cooked tomatoes in a colander and remove the excess liquid.
Put all the tomatoes in a blender and after mixing, in a pan with the salt.
Cook for about 1 hour over low heat, stirring constantly.
HOW TO MAKE TOMATO CONCENTRATE
IN A POT:
Put the tomato sauce you have obtained in a pot without the lid and cook it for 2 or 3 hours, stirring continuously with a wooden spoon until it becomes thick.
IN THE OVEN
Put the tomato puree on a pan with well-spread parchment paper and put it in a preheated static oven at 100 ° for about 3 hours, stirring occasionally.
IN THE SUN
Put the tomato puree on large pans or plates and them in the sun for about 3 days, turning it occasionally so that it dries.
HOW TO STORE THE TOMATO CONCENTRATE
When you have obtained a dense and full-bodiedtomato concentrate with one of the 3 procedures described, proceed to storage. Sterilize the jars well by boiling them in a pot for about 20 minutes then remove them from the water with tongs and dry them with a clean cloth.
Put the tomato paste in the jars, cover with extra virgin olive oil and close the jars. Put the jars wrapped in a clean tea towel (so they don’t collide while boiling) to boil in a pot covered with water and boil for another 20 minutes.
Remove the jars from the water, dry them and let them rest until they are cold.
HOW TO USE THE TOMATO CONCENTRATE
You can use the tomato paste in the TOMATO SAUCE to make it tastier.
You can use it to “color” sauces such as mayonnaise and make it pink.
You can add it to sandwich or bread dough to make it tastier.
You can also use it as a main ingredient in MEAT SAUCES.
The tomato paste can be kept closed in the jars in the pantry for the whole winter.
Once the jar is opened, keep it in the fridge for about 1 week, always covered with oil.
You can also put the concentrate in ice cubes containers, freeze it and use it whenever you need it.
Today’s recipe is a little different from the usual ones that I post because it is quite rich in fat, but I assure you that it is an original way to serve bread on the table … it won’t have time to cool down because it will literally disappear!
The recipe is American, or at least I remember that when I was in the United States, they often served it in restaurants and I really loved it.
Ingredients for 4 people: 1/2 cup of melted butter – 3 to 4 minced garlic cloves – 1 loaf of French bread, halved lengthwise – 2 tablespoons of fresh minced parsley
In a small bowl, combine butter and garlic. Brush over cut sides of bread; sprinkle with parsley. Place, cut side up, on a baking sheet.
Bake at 350° for 8 minutes. Serve hot.
How do you store garlic bread?
Leftover garlic bread can be wrapped tightly in foil and stored in the refrigerator for up to 3 days.
To reheat, bake the wrapped bread at 350° for 10-15 minutes.
Today we’re going for a recipe that is a little bit more challenging than usual, but believe me, it’s really worth it.
It is actually not that difficult to prepare, it just takes some time to knead the bread.
If you want, you can find the ready-made bread dough at the supermarket.
Let’s go back to the recipe: it is called Manāqīsh and is widely used in Middle Eastern cuisine.
They are simply scones topped with a mix of sesame seeds and thyme (za’atar: you can also find this ready in the shops selling ethnic foods) … they are delicious and fragrant!
Ingredients for 4 people: for 8 Manāqīsh: 5 cups of flour = 625 gr. – 2 cups of warm water = 440 gr – 1 tablespoons dry yeast – 2 tablespoons of sugar – 1 teaspoon of salt – 1/2 cup of peanut oil = 100 gr. For the dressingfor each Manāqīsh to replace the za’tar (to be prepared the day before or a few hours before: 3 tablespoons of extra virgin olive oil – 1 tablespoon of dried thyme – 1 tablespoon of lightly toasted sesame seeds – 1/2 teaspoon of salt For each Manāqīsh with cheese: gr. 100 caciocavallo or scamorza cheese – milk
First of all, lets prepare the dressing: add the dry thyme, the whole dried sesame seeds, (if you don’t find it ready: zaatar), the salt and the oil, stir well and leave to rest for a few hours, so that they take on flavor.
In a bowl pour gr. 250 of flour taken from the total amount, all the water, the sugar, the yeast and whisk with a blender until there are no lumps.
Let it rest for at least 20 minutes, before seeing bubbles form and the mixture swell a little.
After this time, pour this mixture into the bowl of the mixer, add the remaining flour, salt and oil and knead with the hook until it is well strung (it will still be a fairly soft and sticky dough).
Sprinkle the work surface generously with flour and pour the dough.
With the help of a tarot (a squared cutter), knead until it becomes soft, but not sticky.
Form a ball and place it in a bowl (greased with oil), in a warm place, covered with film, until it doubles in volume, it will not take long, about 45 minutes.
In the meantime, put the previously grated cheese in a saucepan with a little milk and let it melt, until it has released most of the fat and liquid and then let it cool, you will get a fairly chewy mixture.
When the dough has doubled in volume, pour it onto the floured work surface, give it a rectangular shape and cut it into 8 equal pieces.
Turn on the oven at maximum temperature.
With each piece form a ball, which you will roll out with your hands in a non–stick pan, forming circles of about 18 cm, it is better to use two pans of the same size, so that as soon as you take one out of the oven, the next will be ready.
Once the dough has been rolled out, brush it with za’tar (a mixture of spices) or with cheese, here you have to choose how many to make with za’atar and how many with cheese.
Bake in a preheated oven for 7 minutes, they should not be too colorful and in any case they must remain soft as they are often used rolled up like a spoon to eat hummus or other traditional Arab dishes.
It is important to melt the cheese, to prevent it from drying out too much with the high temperature of the oven.