Spring torta rustica with curry and marjoram

Spring peeps out in the cold winter days and immediately inspires colourful and lightly spicy dishes.

Puff pastry
Potatoes
Carrots
Marjoram
Curry
Peas
Extra virgin PDO olive oil
Salt
Egg
Egg yolk
Onion

Peel and boil the potatoes and the carrots, cook the peas with a slice of onion, oil and salt. Drain the potatoes and the carrots, sautè in oil with curry, marjoram and onion, add the peas. Let cool, spread the puff pastry in a baking tray. Add to the vegetables an egg and pour in the dough, close the pastry and brush with the yolk for a golden colour, bake in warm oven 200° for about 30'.

©2010.2021

Raw mushrooms

Mushrooms are part of the kingdom of fungi, neither animal nor vegetable, the legends on their origins are really curious even if the edible species are a few. The legend around some of the most common industrial mushrooms, field mushrooms or  champignon, is that when grown in circles are originated by the dances of witches. Industrial farming doesn't leave much space to the imagination, but mushrooms are a great element for the vegetarian diet. Savoury and relatively rich in proteins, sodium, potassium and D vitamine, have a really useful charachteristic,  satiety with zero calories.

Field mushrooms  (champignon)

Extra virgin PDO olive oil

Salt

Lemon

Clean the mushrooms and finely slice, dress with oil, salt and freshly pressed lemon juice, stand 'cooking' for about 25'. 

©2010.2021

Winter salad

Nordic suggestions evoke cold climates muffled by the snow, combining with colours and ingredients from the Mediterranean create a salad perfect with any weather.

Savoy cabbage

Carrots

Apples

Greek yogurt
Salt

Extra virgin PDO olive oil

Wash and finely slice the savoy cabbage; wash, peel and cut julienne the carrots; peel and chop the apples in cubes. Dress with a seasoning made of yogurt, salt, oil. Stand for some minutes and serve. 

©2010.2021

Baked potatoes, treccia affumicata, provinciali herbs

Potatoes are definetely a versatile ingredient that is perfectly combined with the typical elements of the regional Italian cuisines in the creation of delicious vegetarian dishes.

Treccia affumicata cheese

Boiled potatoes

Provinciali herbs

Salt

Extra virgin PDO olive oil

Boil and peel the potatoes, roughly chop, dress with salt, oil, a mince of provinciali herbs, pour in the baking tray and sprinkle the surface with treccia affumicata chopped in small cubes. Bake in warm oven 200°C for about 30'.

©2010.2021

Timbale of mushrooms and potatoes

Potatoes are a crucial element of a number of cultures cuisines, imported in Europe from Americas can create interesting fusions with typical dishes of almost all the world cuisines and are obviously delicious for the preparation of vegetarian courses.

Butter

Potatoes

Extra virgin PDO olive oil

Salt

Provola cheese

Mushrooms mix

Pangrattato bread crumbs

Boil the potatoes, on a side cook in the pan with oil and salt the mushroom mix, chop the provola. When ready drain and peel the potatoes, mash and dress generously with oil and salt. In  a baking tray oiled with butter and pangrattato put a layer of potatoes, add the mushrooms mix and the provola, another layer of potatoes, pangrattato, bake in warm oven 200°C for about 25', serve with mushrooms cooked in the oven or grilled.

©2010.2021

Bruschette

Bruschetta is a typical Centre Italy dish. Simple with extra virgin PDO olive oil, garlic and salt, or with just hasvested basil and tomatoes, is a good starter or an all-in-one course in hot summers. Moment of conviviality in the oil mill with the oil just grinded, the spicy one thtat garlic is not even needed, is a unique dish, easy to prepare and delicious, perfect for vegetarian diets. With a bit of fantasy can be re-elaborated with Mediterranean and Nordic suggestions.

Italian bread 

Fontina valdostana

Hazelnuts

Gorgonzola cheese

Radicchio

Cream of rocket salad (or fresh rocket salad to mince with oil and salt)

Slice and grill the bread, add slices of just warmed fontina and hazelnuts; gorgonzola cheese and radicchio; rocket salad cream. Serve with in oil olives.

©2010.2021