Polenta with mushrooms cream

Polenta is a food that inspires winter festivity spirit. Traditional recipes are a lot, it's easy to create new vegetarian delicacies with a bit of creativity. Preparing polenta can be a moment of conviviality but the ones ready in a few minutes, such as Valsugana, can be the main ingredient for delicious meals.

Salt

Cooking cream with porcini mushrooms

Field mushrooms

Water

Polenta

Grated cheese
Extra virgin PDO olive oil

Prepare polenta with the preferred method, on a side cook the washed and chopped field mushrooms in a pot with oil and salt, when the sauce is ready add the 'panna' cream with porcini mushrooms and generously dress the polenta.

©2010.2021

Pasta gorgonzola and radicchio

Among winter elements,  the most juicy is when we cuddle ourselves with dishes a bit less low calories than usual, such as pasta with cheeses and creams.

Pasta

Water

Milk

Gorgonzola piccante

Radicchio

Extra virgin PDO olive oil

Salt

Onion

Wash and chop radicchio, in a pot or pan, warm the oil with a mince of (few) onion, add radicchio, salt, cook on high heat and then lower. On a side  boil the water for the pasta and a few minutes before draining, soften in a small pot the gorgonzola chopped in cubes in not much milk, dress the pasta with the gorgonzola and radicchio cream.

©2010.2021

Scrippelle with lemon marmelade and sheep cheese

Scrippelle  are very versatile and can be cooked in many ways, mixing different cuisine cultures is a good way to create delicious dishes for vegetarians.

Water
Wheat
Eggs
Lemon marmelade
Sheep cheese
Cream

Chives

Prepare the scrippelle quickly cooked, on a side chop in cubes the cheese, create a mix with marmelade and pour in the middle of the scrippella. Make the shape of a Chinese ravioli and close with the chives, put in a baking tray and pour not too dense cream, bake in hot oven 180°C for about 20'.

©2010.2021

Pasta with bell peppers cream

Pasta is sometimes directly linked to the essence of being Italian, an ingredient always to be found in an Italian kitchen. During not really cold seasons of the Belpaese, also during the most winterly holidays a pasta with bell peppers cream evoke Mediterranean sceneries and hot climate, being also a good start for a low calories post holidays decadent meals.

Bell peppers
Chilli pepper
Extra virgin PDO oil

Salt

Pasta

Water
Juniper
Ginger

Oregano

Fresh onion
Wine

Wash the bell peppers and finely slice, brown the fresh onion finely chopped and a small piece of chilli pepper, juniper and ginger in the extra virgin PDO olive oil, when the oil is hot add the bell peppers, salt, soften, sprinkle with wine, evaporate the alcohol add the oreganon and lower the flame and cover. On a side boil the pasta, mince the bell peppers before well draining the pasta, dress and serve with oreganon tops.

©2010.2021

Baked polenta

Polenta is the typical dish of some Northern Italian regions, often considered similar to bread. Even though in some diets the use of maize wheat is not recommended it is true that is an excellent key ingredient for delicious vegetarian recipes.


Ready polenta
Butter or margarine
Sauce with chiodini mushrooms
Cheese (fontina, asiago or latteria)




Cook the polenta and put aside a 10 cms piece, refrigerate for a day or use the ready made polenta, slice lay in a oiled baking tray and cover with abundant chiodini mushrooms sauce and cubes of cheese, bake at 200°C for about 15'.




©2011.2021

Polenta and porcini fat cream

Polenta is a food that evoke winter holidays. Traditional recipes are quite a number and is easy to be creative also for the most purist vegetarians. Cooking polenta might be a conviviality moment but good dishes can be prepared also with the ready to cook in a few minutes, such as the Valsugana.

Salt
Water
Fat cream spiced with porcini mushrooms
Field mushrooms

Polenta

Grated cheese
PDO olive oil

Prepare the polenta the way you prefer, on a side cook the field mushrooms cleaned and roughly chopped in a pot, add salt and oil, when the sauce is ready add the porcini fat cream and generously dress the ready polenta. Delicious also cold.

©2010.2021

Filled eggs

Eggs are vital in a ovo-lacto-vegetarian diet, uncountable the nutritional qualities, quite easy to cook and versatile.

Eggs
Salt
Extra virgin PDO olive oil
Nuts
Apple or balsamic vinegar

Boil the eggs, peel them and cut on the long side, take the yolk out and put in a bowl, dress with salt, oil, nuts crumbs, a drop of vinegar to soften, fill the eggs with the mix, refrigerate and serve with almond or rosemary flowers and toasts.

©2010.2021