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

Torta rustica with provinciali herbs, savoy cabbage and potatoes

During cold and bright winter days, when the snow muffles the noises and the sun warms the icy air, is easy to be inspired by nordic suggestions to prepare the typical torta rustica.

Savoy cabbage

Wine, if the cabbage is white, or red
Potatoes

Salt

Extra virgin PDO olive oil
Onion
Provinciali herbs

Juniper

Puff pastry

Egg yolk to color the puff pastry

Seeeds to decorate

Finely slice the savoy cabbage, peel and chop the potatoes in small pieces, salt in the dishcloth. Warm the oil with the minced onion and the juniper, add the cabbage, salt and sprinkle with wine, evaporate the alcohol, add the potatoes and cook with the provinciali herbs. In a baking tray spread the puff pastry, add the drained potatoes and cabbage, cover with puff pastry, brush with the yolk, decorate with the seeds, bake in warm oven 200°C for abour 30'.

©2010.2021

Scrippelle with apple jam and cheese

Scrippelle are definetely a versatile food, ideal for 'pasta al forno' or for more elaborate dishes.

Water

Flour

Eggs

Apple jam or pulp of cooked apples

Cheese  (Asiago, Galbanino or similar)

Cream 

Prepare the scrippelle and fill with the apples or the apple jam with the grated cheese. Wrap and put in the baking tray, bake in warm oven  200°C for about 20'.

©2010.2021

Scrippelle con funghi e mozzarella

 Scrippelle are an element that can be really prepared in different ways, creating dishes completely new. Delicious in the oven as dough for main or holiday courses.

Water

Flour

Eggs

Field mushrooms

Mozzarella cheese

Cream

Prepare the scrippelle. On a side light cook in a pot the mushrooms cut in cloves, when there is enough water mince with the masher.Cut the mozzarella, add to the mushrooms cream, and fill the scrippelle, wrap and put in the cooking tray. Cover with cream and put in the oven 200°C for about  25'.

©2010.2021

Polenta snack

Nothing to say, polenta evokes snowy mountains and winter, delicious as main ingredient for starters and snacks with a mix of Mediterranean ingredients.

Cooked polenta

Pesto of dried tomatoes

Not too riped cheese

Olives cream

Oil or butter to oil the pan

Bell peppers
Juniper 

Slice polenta in 1cm slices, grill in the pan and season with a mince of dried tomatoes and cubes of cheese; olive cream; bell peppers finely sliced and juniper.

©2010.2021

Potatoes with provinciali herbs and provola cheese

Among Italian traditional recipes there are quite a number with potatoes, one of the most versatile foods in national culinary culture, as main ingredient.

Potatoes

Extra virgin PDO olive oil

Salt

Provinciali herbs

Provola cheese

Onion

Chop in cubes the potatoes, wash, dry and salt in the dishcloth. Warm the oil with a mince of herbs and fresh onion, add potatoes and cook on medium heat, cover with a lid and stir often, adding the cubes of provola almost at the end.

©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