Thursday, August 6, 2015

Vegetarian Italian Cooking: Pennette Fredde Allo Zenzero

Our contributor Ylenia Sambati 
the CEO of yltourpr.com  shares another great vegetarian recipe

In Italian as well as English!


Yle shall share vegetarian recipes from her Italian Cooking School, so be sure to follow each week

  OGGI CUCINO VEGETARIANO



PENNETTE FREDDE ALLO ZENZERO
per 4 persone
cottura: 15 minuti


English version at the end of story
 
350 gr di pennette integrali
250 gr di peperoni rossi (privati dei semi e tagliati in quattro)
250 gr di melanzane tagliate a fettine sottili
250 gr di zucchine tagliate a fettini sottili
1 cucchiaino di zenzero grattuggiato finemente
4 foglie di basilico fresco spezzettate
1 cucchiaio di menta tritata
6 cucchiai di olio extra vergine d'oliva
sale e pepe nero

1. Lessate la pasta al dente in abbondante acqua salata
2. scolatela e lasciatela raffreddare
3. grigliate i peperoni finchè cominceranno ad ammorbidirsi
4. disponete le melanzane e le zucchine su una griglia unta di olio e grigliate fino a quando compariranno le strisce nere della griglia
5. tagliate grossolanamente tutte le verdure
6. condite la pasta con tutte le verdure in un'insalatiera capiente
7. unite il basilico, la menta, lo zenzero grattuggiato
8. condite con olio, sale e pepe.
9. mescolate e lasciate riposare per 2 ore prima di servire

Ylenia Sambati
Healtheatarian Cooking Instructor
www.cookinpuglia.com


OGGI CUCINO VEGETARIANO
a healthy food project promoted by Ylenia Sambati (Healtheatarian and PR in Puglia, www.pugliatravelconsultant.com and www.cookinpuglia,com


Check back every week to see a new recipe here at www.hometoitaly.blogspot.com

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We love to share the Italian version of all Yle's recipes so you can enjoy the information in the native language  as well as in English






COLD PENNETTE WITH GINGER


4 people
coking: 15 minutes   
350 gr whole pennette
250 gr red bell peppers (without seed and seized in four parts)
250 gr sliced aubergines
250 gr sliced curgettes
1 tea spoon of grated ginger
4 basil fresh leaves divided into pieces
1 table spoon of grinded mint
6 table spoon of extra virgin olive oil 
salt and black pepper


1. Boil the pasta al dente (should be soft enough to eat, but still have a bit of a bite and firmness) in plenty of salty water 
2.
Ladle out and let il cool down
3. Grill the bell peppers untill they soften
4. Arrange aubergines and courgettes on an oiled grill and grill them untill you can see the cooked stripes
5. Roughly chop all the vegetables

6. season pasta with all the vegetables in a big bowl
7.
Add basil, mint and grated ginger
8. Season with oil, salt and pepper.
9. Stir and let it cool for two hours before serving



Ylenia Sambati
Healtheatarian Cooking Instructor

 
Ylenia Sambati
Healtheatarian Cooking Instructor
www.cookinpuglia.com



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