Carrots
27.01.16
All the recipes in this section are the result of experience, creativity and... word of mouth by Eleonora Berto, a daily presence at the “El Tamiso” store under the Salone in Padua. The ingredients are all from organic farming and the doses are approximately for four people.
PUFF PASTRY BUTTERFLIES
INGREDIENTS: a pack of “organic” puff pastry, 4 medium carrots, 1 clove of garlic, 1 sprig of rosemary, salt, 1 tablespoon extra virgin olive oil.
PREPARATION: brush the carrots under running water to clean them, cut them and steam them (or in a pot with a little water) and keep them aside until they cool down. Meanwhile, in a small pan, heat the oil with the crushed garlic and rosemary for a few minutes, over low heat. Season the carrots with a little salt and the flavored oil (removing the garlic and rosemary first). Blend to obtain the cream that will be used to fill the pastry. Flour the work surface, place the puff pastry on it. With a cup, or a glass, make discs. Divide them in half and bake at 200 degrees for 6/7 minutes. Turn the sheets over and cook another 2/3 minutes. Take it out of the oven and let it cool down. With a knife, open each sheet like a sandwich, obtaining the butterfly that will be filled with carrot cream.
CREAM SOUP WITH CROUTONS
INGREDIENTS: 300 g carrots, 1 leek, 2 medium potatoes, salt, 2 tablespoons extra olive oil, a few slices of bread, a clove of garlic, a few basil leaves, Parmesan cheese.
PREPARATION: wash the vegetable, cut it and cook it with a liter of water and a pinch of salt for 30/40 minutes over medium heat. Toast the bread, rub it with the garlic and cut into small cubes. Pass the vegetables through a food mill (or mixer). Pour onto plates and serve with grated Parmesan cheese, croutons, a few basil leaves and raw oil.
SPAGHETTI WITH CARROT RAGU'
INGREDIENTS: 320 g of spaghetti (or other format) - consider about 80/100 g per person - 400 carrots, 200 g ripe tomato, 1 medium onion, salt, extra olive oil, oregano.
PREPARATION: thinly slice the onion and carrots and sauté in a pan with a little oil and salt, add the diced cherry tomatoes and finish cooking. Cook the spaghetti al dente, pour them into the carrot ragout, add the oregano and “stir” for a minute with a little cooking water for the pasta.
CARROT SALAD
INGREDIENTS: 300 g carrots, a few salad leaves, 2 oranges, 6/7 walnuts, a jar of plain yogurt, 2 tablespoons extra olive oil, salt.
PREPARATION: wash and dry the vegetables, slice the carrots with a peeler (or grate them) and season them with the juice of an orange. Chop the salad leaves, peel the other orange, removing the white part. Prepare the dressing by mixing the yogurt, oil and a little salt. Compose the dishes by first putting the salad, then the carrots, a few slices of orange, chopped walnut kernels and finally, the yogurt sauce.
CARROTS AND GREEN BEANS WITH LEMON OIL
INGREDIENTS: gr. 400 carrots, gr. 400 green beans, 1 lemon, 2/3 tablespoons extra olive oil, salt.
PREPARATION: brush and wash the carrots, cut them into small pieces, clean the green beans by removing the stalk. Cook everything in steam (or in boiling water for 20 minutes). Peel the lemon peel, removing the white part. In a small bowl, put the oil, the salt, the lemon peel cut into strips and the squeezed juice, let it rest. Drizzle the vegetables with the lemon-flavored oil.
CARROT AND ALMOND CAKE
INGREDIENTS: 300 g grated carrots, 200 g soft wheat flour (or single-coconut spelt), 150 g brown sugar, 150 g ground almonds, 60 ml sunflower oil (or 60 g butter), 4 eggs, 1 lemon, a pinch of salt, 1 sachet of baking powder.
PREPARATION: In a bowl, work the eggs very well with the sugar, until they are “frothy”, add the oil slowly (little by little), stirring constantly. Add the carrots, the flour sifted with the baking powder, a pinch of salt, the grated lemon peel and the ground almonds. Grease a baking tray (diameter 24), flour it and pour in the mixture. Bake at 180 degrees (preheated) for 30/40 minutes. Check the doneness: by inserting a toothpick into the cake, it must come out dry.
PUFF PASTRY BUTTERFLIES
INGREDIENTS: a pack of “organic” puff pastry, 4 medium carrots, 1 clove of garlic, 1 sprig of rosemary, salt, 1 tablespoon extra virgin olive oil.
PREPARATION: brush the carrots under running water to clean them, cut them and steam them (or in a pot with a little water) and keep them aside until they cool down. Meanwhile, in a small pan, heat the oil with the crushed garlic and rosemary for a few minutes, over low heat. Season the carrots with a little salt and the flavored oil (removing the garlic and rosemary first). Blend to obtain the cream that will be used to fill the pastry. Flour the work surface, place the puff pastry on it. With a cup, or a glass, make discs. Divide them in half and bake at 200 degrees for 6/7 minutes. Turn the sheets over and cook another 2/3 minutes. Take it out of the oven and let it cool down. With a knife, open each sheet like a sandwich, obtaining the butterfly that will be filled with carrot cream.
CREAM SOUP WITH CROUTONS
INGREDIENTS: 300 g carrots, 1 leek, 2 medium potatoes, salt, 2 tablespoons extra olive oil, a few slices of bread, a clove of garlic, a few basil leaves, Parmesan cheese.
PREPARATION: wash the vegetable, cut it and cook it with a liter of water and a pinch of salt for 30/40 minutes over medium heat. Toast the bread, rub it with the garlic and cut into small cubes. Pass the vegetables through a food mill (or mixer). Pour onto plates and serve with grated Parmesan cheese, croutons, a few basil leaves and raw oil.
SPAGHETTI WITH CARROT RAGU'
INGREDIENTS: 320 g of spaghetti (or other format) - consider about 80/100 g per person - 400 carrots, 200 g ripe tomato, 1 medium onion, salt, extra olive oil, oregano.
PREPARATION: thinly slice the onion and carrots and sauté in a pan with a little oil and salt, add the diced cherry tomatoes and finish cooking. Cook the spaghetti al dente, pour them into the carrot ragout, add the oregano and “stir” for a minute with a little cooking water for the pasta.
CARROT SALAD
INGREDIENTS: 300 g carrots, a few salad leaves, 2 oranges, 6/7 walnuts, a jar of plain yogurt, 2 tablespoons extra olive oil, salt.
PREPARATION: wash and dry the vegetables, slice the carrots with a peeler (or grate them) and season them with the juice of an orange. Chop the salad leaves, peel the other orange, removing the white part. Prepare the dressing by mixing the yogurt, oil and a little salt. Compose the dishes by first putting the salad, then the carrots, a few slices of orange, chopped walnut kernels and finally, the yogurt sauce.
CARROTS AND GREEN BEANS WITH LEMON OIL
INGREDIENTS: gr. 400 carrots, gr. 400 green beans, 1 lemon, 2/3 tablespoons extra olive oil, salt.
PREPARATION: brush and wash the carrots, cut them into small pieces, clean the green beans by removing the stalk. Cook everything in steam (or in boiling water for 20 minutes). Peel the lemon peel, removing the white part. In a small bowl, put the oil, the salt, the lemon peel cut into strips and the squeezed juice, let it rest. Drizzle the vegetables with the lemon-flavored oil.
CARROT AND ALMOND CAKE
INGREDIENTS: 300 g grated carrots, 200 g soft wheat flour (or single-coconut spelt), 150 g brown sugar, 150 g ground almonds, 60 ml sunflower oil (or 60 g butter), 4 eggs, 1 lemon, a pinch of salt, 1 sachet of baking powder.
PREPARATION: In a bowl, work the eggs very well with the sugar, until they are “frothy”, add the oil slowly (little by little), stirring constantly. Add the carrots, the flour sifted with the baking powder, a pinch of salt, the grated lemon peel and the ground almonds. Grease a baking tray (diameter 24), flour it and pour in the mixture. Bake at 180 degrees (preheated) for 30/40 minutes. Check the doneness: by inserting a toothpick into the cake, it must come out dry.
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26. 01. 16
26.01.16
Cauliflower
All the recipes in this section are the result of experience, creativity and... word of mouth by Eleonora Berto, a daily presence at the “El Tamiso” store under the Salone in Padua. The ingr...
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