Tag

parmesan

Browsing

Delight in a satisfying bowl of textures and flavours with our Barley Risotto, featuring succulent barley paired with crispy mushrooms and spinach. This hearty dish promises a fulfilling dining experience. Barley risotto with mushroom and spinach is an excellent alternative to the traditional arborio rice risotto. This hearty dish combines nutty barley, crunchy mushrooms, and vibrant spinach for a comforting and flavorful experience. It could be served as a side dish and a full vegetarian main! Barley instead of Arborio? Those two grains are similar in texture, although the barley is higher in fibre and lower in calories. In other words, eating your risotto with barley instead of rice is a bit healthier. The cooking process is precisely the same as with regular risotto. The excellent news is that barley is used in many diets and has many health benefits (Check here if you want to learn more). Crisp Mushrooms As…

Highlighting the zucchini at its best! Zucchini Carpaccio is thin slices of zucchini complimented with cherry tomatoes, shaved parmesan and a drizzle of olive oil. Simply divine! I’ve first tried, Zucchini Carpaccio, not in Italy, but in Spain! In a small Catalan village called Montblanc, right next to Barcelona. Such a simple, elegant and delicate appetizer. I would never have imagined that raw zucchini could taste something… Was my first try at raw zucchini… and I’ve got pleasantly surprised! First of all, there is a really nice crunch to it and it’s got a super delicate taste that allows the extra-virgin olive oil to shine through. Cut Finely is the Secret It’s such a light and beautiful appetizer. All you’ll need is a mandoline or a talent to cut really fine slices. You would think the protagonist’s food here is the zucchini, but it’s also the olive oil! So bring out…

Red and Green Pesto Sticks with parmesan are made with phyllo, creating a crunchy and easy appetizer for the holiday season. A crowd-pleaser is guaranteed! This holiday season will be a hit with those two colours Pesto Sticks. They are easy to do and super crunchy without all the fat from the usual puff pastry. I’ve used two types of pesto: the famous green pesto, a la Genovese (basil) and a red pesto (dried tomato). I thought it would be great to have both colours for the holidays. Those fingers are a nice bite for any dinner party, finger buffet or snack. You can quickly cook them ahead of time, and they stay crispy and tasty for long leaving you time to work on other things while the guests are gathering around the table. The Cheese This recipe suggests parmesan because it adds an extra umami touch, but could easily be…

EN