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 beets
Author: Cristina Saglietti, food bloggerIngredients
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
- 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 fruits
Author: Paolo and Gaia, chef and food therapistPhoto credits: Benedetta MarchiIngredients
- 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
- 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.