The Vegan Italian Cuisine 31 October 2019
€89,00
The recipes are perfect for those who never really liked meat and also for those who love it and miss it (we will use some great, totally natural substitutes that are going to satisfy you completely).
We will prepare: a tasty sandwich spread for a quick breakfast or lunch (you’ll take home with you a glass jar full of this wonderful product), lasagne with lots of veggies and vegan béchamel sauce, vegan “Parmesan” cheese to use for your pastas and risottos (this will be in your goody bag too), a nutritious salad with roasted veggies and lentils plus home-made vegan bacon and vegan mayonaise, oven-baked stuffed courgettes, a great vegetables and herb frittata with no eggs and a yummy dairy-free panna cotta with berries sauce.
Dates: Thursday 31 October 2019
Time: 18.30 to 22.30 hrs
Price: € 89,00 p.p. all-in (a glass of Prosecco with nibbles at aperitivo time, 3 glasses of wine/alcohol-free wine, unlimited Italian beer + all non-alcholc drinks, – Italian mineral water, fruit juices etc. – coffee/tea, cooking, meal with the prepared dishes, goody bag, recipes for home, use of apron, cleaning, washing up).
Out of stock
Related products
Instagram feed
🥬 So here it is, the recipe made with the beautiful Brassica I photographed a few days ago, plus a handful of Jerusalem artichokes, those cute little tubers that taste so much like real artichokes.
🥬 If you like winter greens and especially cruciferous vegetables, this is the dish for you (save it for later).
Should you be on a diet, though, you might want to leave it for a later date or adapt it, since it contains quantities of cheese and cream that wouldn’t exactly help you lose weight or detox. 😄
🥬 I guess you can considerably decrease the levels of fat by using yoghurt instead of cream, though the velvety richness of the dish will not be the same. But hey, it’s going to taste nice anyway!
🥬 I’ve used Tuscan kale, Brussels sprouts and Romanesco broccoli (the most beautiful vegetable on Earth with all its little Fibonacci spirals, don’t you think? 😍)
Plus a lot of aromatic fresh dill, a bunch of flat-leaf parsley and some Jerusalem artichokes. In case you don’t find them you can use a few boiled or steamed potatoes, always nice.
🥬 I added the Tuscan kale to the ricotta mixture still raw because of the crunchier note, but you can definitely steam it with the rest of the greens for a less chewy texture.
🧀 The cheese of choice for the finishing touch was Asiago, a delicate yet aromatic and slightly nutty dairy product originating from the Veneto region. I also grated in the mixture some Grana and a bit of Fontina. So with the ricotta this is practically a quattro formaggi dish!
🥬 These quantities will easily serve 4 to 6 people (side dish). Of course, being a Brassica and cheese lover I ate it all on my own as a main. Not in one single session, though! 😂
The recipe is in the first comment and will be added to the bio.
#tuscankale #vegetarianrecipes #vegetariancooking #italiancooking #italianrecipe #romanesco #wintervegetables #instafood #instafoodie #food52 #food52grams #instafood #igersamsterdam #foodphotography #foodphotographyandstyling #easyrecipes
