Tag: vegetarian

Tuscan Necci (traditional chestnut flour crepes)

The traditional tuscan necci are a type of crepe made with chestnut flour, typical of that Italian region. What makes them unique is that they are prepared without eggs or milk and can even be made without sugar, as the chestnut flour is naturally sweet. However, honey is always added to taste as a final touch.

Super easy keto and flourless cinnamon cookies

This recipe for cinnamon cookies is not only very easy, but it is also keto and flourless, thanks to the fact that they are prepared with crushed almonds and xylitol. It is an excellent adaptation of the Greek kourabides (also known as kurabie in Türkiye), baked with almonds and cinnamon, and specially popular in Winter.

“Fakes” recipe: traditional Greek lentil soup

This lentil soup is a very tasty vegetarian dish, and it is an excellent source of protein and fiber. Greek-style lentil soup (or “fakes” in Greek) is served with vegetables and seasoned mainly with cumin and vinegar, which gives a unique character to this dish.

Rice with boletus, an irresistible autumn recipe

Rice with boletus (risotto ai funghi porcini in Italian) is an absolute star recipe in autumn, since boletus edulis are probably the most appreciated mushrooms, thanks to their flavor, texture and aroma. They are very versatile and are usually consumed in soups, pastas, risottos or as a garnish or side-dish for meat.

Exquisite “pesto rosso” (sun-dried tomato pesto)

Italian “pesto rosso” is a delicious variant of the famous pesto Genovese (basil pesto). In this case, the main ingredient is no longer basil but (dehydrated) sun-dried tomatoes. After grinding them together with the rest of the ingredients, you obtain a pesto that is perfect both for seasoning a short pasta and for spreading on bread or “bruschetta”.

Pumpkin Schiacciata, a recipe with Tuscan air

This pumpkin schiacciata (Schiacciata alla zucca) is a recipe based on a traditional bread typical of Tuscany, which translation would be “flattened” (it derives from the verb “schiacciare”, which means “press” or “flatten”). It is a very thin and crispy bread, baked with extra virgin olive oil, similar to the typical Ligurian Focaccia. In this recipe, the dough is enriched with pumpkin pulp, resulting in a very tasty bread.

Baked giant beans with tomato, the absolute national Greek recipe

Baked giant beans with tomato (“gigantes plaki” or “gigantes sto fournou”) are considered one of the most important dishes in all of Greek gastronomy. Because of their large size, these legumes offer a pleasant creamy texture in every bite. They are also an important source of protein and fiber, which is why it is worth adding them to our nutritional plan.

Zucchini parmigiana (parmigiana di zucchine) with datterino tomato

Zucchini parmigiana is an alternative variant to the traditional “parmigiana di melanzane”. In this case, instead of using eggplant, tomato and mozzarella, the recipe is based on zucchini (also called courgette). This vegetable has a more delicate flavor than eggplant, so we can combine it with datterino tomatoes, a type of yellow tomato with a more subtle flavor, and a cheese that can be provola, scamorza, or a mixture of both.

Milanese risotto recipe (saffron risotto)

Milanese risotto (risotto alla milanese) is one of the most emblematic dishes of Lombard cuisine. It is also known as “saffron risotto” (risotto allo zafferano) due to this key ingredient, or also “yellow risotto” (risotto giallo), thanks to the unequivocal golden color that saffron gives to the rice.