Oggi Cucino Vegetariano: two special treats

A cooking school with a view!

Today we Cook Vegetarian

Vegetarian recipes in Italian and Inglese

from Cook in Puglia:  Yle Sambati

PATATE AL SESAMO E ROSMARINO
1 kg di patate piccole
60 g di semi di sesamo
50 g di burro
rosmarino (un ciuffetto)
sale
 
Lavate bene le patate e fatele cuocere per 25 minuti con la loro buccia. 

Tostate in una padella i semi di sesamo. 

Nella stessa padella fate sciogliere il burro: saltatevi le patate, aggiungete il sale, conditele con il rosmarino e il sesamo e servite accompagnando con formaggio fresco, insalata o altre verdure.
 

POTATOES WITH SESAME AND ROSEMARY1 kg of small potatoes60 g of sesame seeds50 g of butterrosemary (a bunch)salt
 Wash the potatoes and cook for 25 minutes with their peel. 

Toasted in a pan sesame seeds. 

In the same pan, melt the butter: saltatevi potatoes, add salt, season with rosemary and sesame seeds and serve accompanied with cheese, lettuce or other vegetables.

CREMA DI PISELLI E MENTA 

400 g di piselli freschi
20 cl di panna da cucina
30 g di burro
1 cucchiaino di olio extra vergine d'oliva
peperoncino rosso in polvere
alcune foglie di menta fresca
sale


Lessate i piselli in poca acqua salata per dieci minuti circa.

Quando saranno pronti lasciateli raffreddare. 

Quindi metteteli nel mixer per ottenere una purea finissima insieme ad alcune foglie di menta. 

Fate fondere il burro in un tegame a fuoco moderato e unitevi la purea di piselli.

Aggiungete la panna, il sale, un cucchino di olio extra vergine d'oliva, il peperoncino.

Mescolate bene e decorate con foglioline di menta fresca, 

CREAM OF PEAS AND MINT

400 g of fresh peas
20 cl of cream
30 g of butter
1 teaspoon extra virgin olive oil
chili powder
some fresh mint leaves
salt


Cook the peas in a little salted water for about ten minutes. 

When they are ready let cool. 

Then put them in a blender to get a fine puree along with some mint leaves.

Melt the butter in a pan over medium heat and add the mashed peas.

Add the cream, salt, a cucchino of extra virgin olive oil, chilli. 

Mix well and decorated with fresh mint leaves,

Interested in learning more about Vegetarian Cooking?  Now Cook in Puglia will add a Vegetarian cooking class for 2016!
  

Oggi Cucino Vegetariano: Friselle Leccesi

FRISELLE LECCESI

 FRISELLE LECCESI
friselle (negozio comprato)
5 pomodori maturi, tagliati a cubetti
2 cucchiaini di capperi
olive nere tritate,
2 cucchiai di olio extra vergine di oliva
sale
erbe fresche - origano o basilico o arucula o tutti loro
Mettere tutti gli ingredienti (tranne il friselle) in una grande ciotola e lasciate riposare il tutto per 15 minuti. Mettere a bagno le friselle in acqua fino a quando non ottengono abbastanza morbido (non troppo a lungo) prima di topping.

Cucchiaio il composto di pomodoro in modo uniforme su ogni frisella. Top con un filo d'olio d'oliva, un pizzico di sale e un po 'strappati erbe fresche.

Our English Version:

friselle (store bought)

5 ripe tomatoes, chopped into small cubes

2 teaspoons capers

black olives, chopped

2 tbs extra virgin olive oil

salt

fresh herbs – oregano or basil or arucula or all of them

Place all the ingredients (except the friselle) in a large bowl and let it all sit for 15 minutes. Soak the friselle into water until they get pretty soft (not for too long) before topping them.

Spoon the tomato mixture evenly over each frisella. Top with a drizzle of olive oil, a sprinkle of salt and some ripped fresh herbs.

Italian Vegetarian dishes: Stracciatella Cheese

  

            Today they cook vegetarian

                  With Ylenia Sambati, Owner of the 

                        Cooking and Wine School in Puglia

                                                       HOME MADE CHEESE STRACCIATELLA

Today Ylenia Sambati , the owner of Cook in Puglia and the new series, Italian Vegetarian Cooking That is featured on Home to Italy shares another recipe for healthy vegetarian food, Italian style

STRACCIATELLA FATTA IN CASA

La stracciatella è il ripieno della tipica burrata pugliese. E’un ottimo piatto che può essere mangiato come antipasto oppure accompagnando una bella insalata, un piatto di orecchiette e delle bruschette “puglia style”.

Prepararla in casa è molto semplice, servono davvero pochi ingredienti:

-          300 g mozzarella freschissima da sfilacciare

-          ½ bicchiere di Panna cremosa

-          Un pizzico di sale

Sfilacciare la mozzarella freschissima

Aggiungere la panna cremosa

Un pizzico di sale

Lasciare riposare in frigorifero per almeno un’oretta prima di degustare

Our Inglese Version

HOME MADE CHEESE STRACCIATELLA

Stracciatella is the filling of the typical burrata (mozzarella filled with stracciatella) from Puglia. 

It is a very nice recipe That can be eaten as an appetizer or with a salad, on top of orecchiette pasta or bruschetta "Puglia style".

It is very easy to make it home made. All we need are very simple ingredients:

300 g fresh mozzarella cheese That we will separate strings

½ glass of cream

Salt

Directions

Separate the mozzarella cheese into strings

Add the cream

Pinch of salt

Leave it in the refrigerator for about one hour before eating.

Join a cooking adventure in Puglia, Italy     www.yltourpr.com

Contact our Healtheatarian Cooking Instructor at Yle Sambati: www.cookinpuglia.com   

Photo credits: Yle Sambati

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