Tuesday, March 8, 2016

Oggi Cucino Vegetariano: Ceci alla Menta

Oggi Cucino Vegetariano:


Un’insalata di ceci rinfrescante condita con una salsina fresca, ideale per assicurare l’apporto nutritivo di questo legume.
Ceci in scatola (200 gr)
Olio extra vergine d’oliva (3 cucchiai)
Cipolla Rossa (1)
Succo di limone (mezzo)
Menta fresca (1 mazzetto)
Sale e pepe
Erba cipollina

Passate i ceci in scatola (can) sotto il rubinetto per lavarli bene prima di metterli a cuocere per alcuni minuti.
Una volta cotti, scolateli e metteteli da parte in una terrina grande.
Da parte preparare la salsina con l'olio, il succo di mezzo limone, sale, pepe, paprika, sesamo ed erba cipollina.
Lavate la menta sotto il rubinetto e tritatela finemente. Tagliate la cipolla rossa in spicchi molto sottili.
Aggiungete la salsina, la menta tritata e la cipolla rossa ai ceci e mescolate con cura per non schiacciarli.
Servite come contorno.                                         
English Version

Chick peas with Mint

Yle Sambati, CEO of Cook in Puglia

Refreshing salad of chickpeas topped with a fresh sauce, ideal to ensure the nutrition of this legume.

Canned chickpeas (200 gr)
Extra virgin olive oil (3 tablespoons)

Red Onion (1)
Lemon juice (half)
Fresh mint (1 bunch)
Salt and pepper, Chives, Paprika, Sesame

Pass canned chickpeas under the tap to wash them well before putting them to cook for a few minutes.
Once cooked, drain and set aside in a large bowl.   

Prepare the sauce with olive oil, lemon juice, salt, pepper, paprika, sesame seeds and chives.
Wash the mint under the tap and chop finely.   
Cut the red onion into very think slices
Add the sauce, chopped mint and red onion to the chickpeas      
and stir carefully so as not to crush them.

Serve as a side dish

Now you can learn the secrets of Italian Vegetarian Cooking with Cook in Puglia.  A Vegetarian/Vegan event is planned this fall

Check the schedule of events and plan your adventure in Puglia!

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