The bresaola and mascarpone rolls or involtini are a delicious antipasto that can be prepared quickly and does not require cooking. Only two typically Italian ingredients are enough for a first course of quality and level.
Tag: keto
How to make fresh cheese and ricotta at home
It seems incredible but with only 3 ingredients it is possible to make fresh homemade cheese and even ricotta. The procedure is very simple and only requires small precautions, which will be explained here.
How to make butter at home
Making butter at home is indeed very easy. Not only is cheaper, but homemade butter is also much creamier and tastier than any commercial one.
8 variantes para reemplazar carbohidratos en platos cotidianos
Ya sea para quienes sigan una dieta cetogénica como para aquellos que quieran simplemente reducir los carbohidratos en su plan de alimentación, estas son 7 variaciones de platos muy usuales y de los cuales siempre cuesta prescindir.
Keto burger with Portobello and Halloumi
A creative proposal for a delicious, low-carbohydrate hamburger. The secret is to replace the buns with Portobello mushrooms. The option turns out to be vegetarian using halloumi, but of course, the recipe also works wonderfully with beef burgers.
How to make Stracciatella at home
Straciatella is a fresh dairy derivative that arose as a solution to take advantage of the remains in the production of mozzarella. Its creaminess and softness allow it to immediately win the hearts of those who try it. It is mostly famous as a filling for the burrata in Puglia, but in Italy it can also be found separately.
My Hünkar Beğendi recipe
Hünkar Beğendi is an icon of Ottoman cuisine and its name translates as “the Sultan’s delight” or simply “the Sultan liked it”. It is a roasted eggplant puree, thickened with a bechamel sauce and/or cream, on which a meat stew is served. Here you can find both a keto version and other classic alternatives.
Feta and red pepper spread
This spread is a variation on the Greek tirokafteri, but using red peppers instead of chili. The result is therefore not spicy, but very tasty all the same, and ideal for those who prefer more delicate flavors.
Amazing spring garlic omelette recipe
Have you heard about “spring garlic”? Also called garlic scapes or green garlic, these sprouts are actually immature garlic, which was early harvested (before the cloves form in the bulb). The flavor and aroma is very similar to that of already ripe garlic but much more delicate and a little sweeter. One of the most common ways to consume them is with eggs, either scrambled, in an omelette or as it’s called in Spain, “tortilla”.
Argentinian aubergine “escabeche” preserve
“Escabeche” is a typical Ibero-American preserve. It consists of marinating cooked meat or vegetables vinegar and oil. And these aubergines in escabeche are a delicious starter normally present in Argentine barbecues. Its preparation does not present great difficulties and they are always an excellent appetizer to enjoy with a good bread while waiting for the great main course.