Looking for gluten-free or vegan (or both) recipes for your holiday menu? Cucina Mancina gives us two simple recipes bursting with seasonal flavours and a Christmas look.
Chickpea soup with spicy chestnut, rosemary, crispy potato and beetsAuthor: Cristina Saglietti, food blogger Ingredients For the chickpea soup - 800 g boiled chickpeas - 3 tablespoons extra virgin olive oil - warm water - salt and black pepper For the spicy chestnut with rosemary - n. 20 boiled chestnuts without their skins - a sprig fresh rosemary - 1 dried red pepper For the crispy potato - 1 large potato - 2 tablespoons extra virgin olive oil For the decoration - 1 baked beet - 4 sprigs fresh rosemary - 1 dried red pepper - black salt Preparation - Peel the roasted beets and cut into slices. - Cut into small stars with a biscuit cutter. - Set aside the beets at room temperature, covered with plastic wrap. - Blend the boiled chickpeas, adding extra virgin olive oil, salt, pepper and water to make a very soft and smooth cream. - Warm up the chickpea soup at very low heat. - In a pan heat the extra virgin olive oil with a sprig of fresh rosemary and chopped red pepper. Sautè the boiled chestnuts (you can cut some chestnuts and let other whole). Set aside. - Cut the potato in thin strips and fry them in a little oil. The potato strips should be crisp and golden but not too dark. - Once cooked, arrange them on paper towels to absorb excess oil. - Compose the dish by placing two ladles of chickpeas, spicy chestnuts with rosemary and the crispy potatoes. - Decorate with the baked beet stars, crystals of black salt, the sprig of fresh rosemary and bits of red pepper. - Serve piping hot.
Buckwheat and nettle pasta with cauliflower and citrus fruitsAuthor: Paolo and Gaia, chef and food therapist Photo credits: Benedetta Marchi Ingredients - 500 g. of buckwheat and nettle pasta - 1/4 white or green cauliflower (medium size) - 2 tablespoons of green and black olives - 1 tablespoon of capers - grated zest of one lemon - zest of an orange, cut into curls - extra virgin olive oil - salt Preparation - Cut the cauliflower into small pieces. - Bring a big pot of water to a boil and cook the cauliflower for 9 minutes maximum. - With a skimmer, remove the cauliflower and cook the pasta in the same water. - Finely chop the olives and capers. - Drain the pasta and combine with the olives, capers, cauliflower, the grated zest of orange and lemon. - Decorate your dish with orange peel, cut into curls. Recipes from Cucina Mancina, the first web community for people eating alternative foods.
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