Rice and curry pie

Rice is a crucial element for vegetarian diet, full of nutritives is versatile and perfect matches any dish, wheter sweet or savory. WIth eggs is a delicacy, used in the typical traditional holiday recipes fried and dressed with honey, and in various omelettes and frittatas.

Boiled rice
Eggs

Salt

Mozzarella cheese

Curry

Extra virgin PDO olive oil

Boil the rice in abundant salty water, drain and cool. Chop mozzarella, add the eggs scrambled with rice, add about one teaspoon every two eggs of curry powder. Warm the oil in the pan, cover with a lid, lower the heat, flip as for the 'frittata' and eventually microwave for about  2'  750W. Decorate with rosemary flowers.

©2010.2021

Radicchio and provola risotto

Winter and hot risotto with vegetables is a must in Italian cuisine and finding delicious traditional recipes for vegetarians is quite easy.

Rice

Radicchio

Extra virgin PDO olive oil

Provola cheese

Onion

Salt

Water

Wash and finely chop the radicchio. Warm the oil with a mince of onion, add the radicchio, salt and cook on low heat, on a side warm water with one or two leafes of radicchio. When radicchio is ready  add rice, cook stirring with a wooden spoon and adding the warm water. At the end sprinkle with provola in cubes, cool and serve.

©2010.2021

Rice and zucchini 'Lucyl style' timbale

Rice is a higly nutritive food, great ingredient for vegetarian diets, is used worldwide in a countless number of recipes. Main ingredient for risotto, timbales, salads, delicious filled vegetables is perfect in vegetarian diets for its adaptability, even if to keep fit it's important not to exagerate with seasoning and servings. Sided with legumes to enhance the protein supply for a spring main course, or, if you don't want to renounce to the taste of 'risotto', you can prepare e timbale to bake and serve tepid with grilled seitan and a fresh salad with seasons fresh fruit. The origin of the recipe has most probably its roots in one of the many ways to recycle the day before 'risotto', or to make some healthy home economics, basic principle of Italian cuisine creativity. The main ingredient being the traditional risotto, possibly with kitchen garden or at least season's and 0miles vegetables, to prepare with vegetable broth, extra virgin PDO olive oil and fresh ingredients. A good suggestion is to add some spice that combines well with cheese and savours the tofu, such as turmeric, ginger, mild curry, without covering the natural flavour of seasons vegetables. Variations are almost infinite and there's nothing else to do than freeing the imagination to invent new recipes.

Exttra virgin PDO olive oil
Parboiled or whole wheat rice

Breadcrumbs
Mix of hard and soft cheeses, sheep Fucino 'caciotta', trentingrana, mozzarella, etc,

Turmeric

Salt
Tofu (optional)

Provinciali herbs

MIld Curry

GInger

Onion 

Freshly picked zucchini
Vegetable broth

Egg 1 (optional)

Seeds for garnishing

Prepaare a traditional risotto browning the onion with te ginger and the provinciali herbs, stir the rice util translucent with the spices and cook adding vegetable broth. On a side prepare the cheeses mix to add to the cooked risotto with an egg. Put the mix in a oiled baking tray, cover with breadcrumbs and grated grana padano grattuggiato, eventually add seeds to garnish and bake in the warm oven (220°C) 20'. Serve tepid, perfect also if refrigerated.

©2010.2020

Rice with Radicchio and Syrah, alongside a leek, ginger and cinnamon cream * Recipe

Rice is among the essential food in veggie cuisine, it is extremely versatile, rich in vital nutritious for a balanced diet and can be easily combined. Italian cuisine offers a wide set of possibilities, with some incursions in the worlds cuisines it'll be easy to create easy or complex, tasty, fresh and substantial recipes. Todays recipe couples the risotto tradition with spicy Le combinazioni possibili sono davvero tante e la cucina italiana offre una vasta gamma di possibilità, with Eastern spicy references, realized with season 0Kms fresh vegetables and veggie mediterranean elements.

Carnaroli rice

Chilli seasoned salt

Extra-virgin Sabine PDO olive-oil  

Cinnamon

Fresh ginger

Red radicchio

Red wine Syrah or similar

Salt

Fresh milk

Chop the radicchio. in a pan slightly warm some extra-virgin Sabine PDO oil to cover the bottom, pour about a cup per person of carnaroli rice, season with the chilli salt, stir util translucent for less than a minute and add the previously seasoned radicchio (about a head per person), cook on a medium flame covering with a lid, raise the heat and add the red wine to turn the risotto reddish, simmer under evaporated, lower the heat, cover and let cook, if necessary simmer with some more wine. On a side cut leeks into 1/2 inches rounds (about 1/4 big fresh leek edible till the green leaves per person), warm the oil with fresh shred ginger and cinnamon powder, add the leeks seasoned with chilli flavoured salt, cook on a medium-low heat, when reduced add milk (about a wine glass). Serve the risotto alongside the leek cream and garnish with fresh radicchio, candied ginger flakes (or freshly grated) and cinnamon sticks.. 

Variations: Instead of cow's milk use rice's milk.

Politically correct.

©2010.2021
Special thanks to the WR community

Recipe * Basmati high-protein insalata di riso

Also in full summer or mid autumn, while one can smell BBQs at every corner, there might be the need for a high-protein and fresh dish...

Eggs for omelette

Zucchini

Onion

Oregano

Graped fresh lemon or citron rind

Homemade extra virgin olive oil

Maize

Red kidneys beans (boiled or canned)

Azuki beans (boiled or canned)

Freshly picked basil (or fresh peppermint)

Quick o or other cottage cheese

Freshly picked sun ripened tomatoes from the kitchen garden 

Capers in wine or winegar

Salt

Kombu algae

Small champignon mushrooms sauteed

Boil the basmati rice, strain al dente. On a side, chop and cook aubergines in warm extra virgin olive oil with a slice of onion, sparkle with salt and oregano. Chop tomatoes and season with salt, extra virgin olive oil, capers and basil (or fresh mint) and let it stand for some minutes to create the natural sauce. Sauté the squashes (possibly roman costata) and sauté the mushrooms in a small pot (covered with lid) with extra virgin olive oil and herbs provinciali. Fry a thin omelette and cut it into rhombs.  Mix all the ingredient in the bowl and add  a sparkle of kombu algae, sprinkle with freshly picked lemon or citron graped rind and serve.

 ©2010

Special thanks to the WR community

Recipe * Basmati rice salad with acacia honey

One of vegetarian's best friends is rice, rich in proteins, highly versatile, perfect if combined with legumes and... well whoever can use a pan has a vague idea of the countless recipes of risottos, sweets, savory, spicy and the infinite variations of rice based dishes. This is a simple and fresh recipe.

 

Really young costata romanesco zucchini just harvested from the kitchen garden (freshness is crucial)

Oregano

Graped fresh lemon or citron rind

Homemade extra virgin olive oil

Maize

Red kidneys beans (boiled or canned)

Tofumini

Acacia honey

Freshly picked rosemary and sage (or fresh peppermint and thyme)

Quick o or other cottage cheese

Freshly picked sun ripened tomatoes from the kitchen garden 

Rosemary flavoury salt

Salt

Boil the basmati rice with rosemary flavoured salt, strain al dente. On a side, chop and season with salt, extra virgin olive oil, and a mince of fresh rosemary and sage leafs. Let it stand for some minutes to create the natural sauce; chop the young costata romanesco zucchini (they have to be small and fresh, to maintain a flavour similar to fresh almonds) and add to the tomatoes, no cooking needed. In a bowl add red kidneys beans, tofumini (tofu seasoned some days before with extra virgin olive oil and herbs), maize, cottage cheese, acacia honey, sage, after the tomatoes have drained their fresh juice, add rice, sprinkle with freshly picked lemon or citron graped rind, mix and serve.

 

 ©2010

Special thanks to the WR community