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Waffle appetizer with parmesan and pesto

Waffle appetizer with parmesan and pesto

A year ago I started a journey towards a healthy and balanced diet. I admit that there were times when I stepped together, but ... no one is perfect.

But I learned that the most successful combinations are the ones invented on the go.

  • 1 or
  • 250 ml of rice milk
  • 250 g rice flour
  • 50 g butter
  • 3 lg parmesan race
  • 1 lg basil pesto
  • a few slices of dehydrated tomatoes
  • a pinch of salt
  • 1 lgt raw sugar

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Waffle appetizer with parmesan and pesto:

Melt the butter. Beat the egg whites together with the salt powder. Add the yolk, melted butter, sugar and milk one at a time. Give up the mixer and add the flour in the rain, mixing with a whisk. You need to get a slightly thicker dough than pancakes. At the end add the parmesan, pesto and finely chopped tomatoes.

Bake the waffles and serve them hot with hot pepper jam.


Pesto, a sauce with personality

Through successive improvements, pesto sauce has been widely used throughout the world and continues to surprise flavor lovers around the world, like a bridge that has been appreciated for centuries. the flavor.

Northern Italy is one of the most prolific regions in terms of recipes whose flavor has crossed the threshold of Italian gastronomic culture, entering the universal heritage. We now find pesto sauce in the jars of supermarkets or when we prepare it quickly, in the food processor, being at our place of pasta, next to pasta, in our evenings. from work or to prepare a quick purchase.

A history & icircndep & # 259rtat & # 259

Who had the idea to mix the ingredients in such an ingenious way? What geographical area did the idea come from?
Liguria, the charming region from northwestern Italy, has always been a temperate zone suitable for the cultivation of aromatic plants and various vegetables. Although the Romanians were the first to have the idea of ​​using such a sauce, it is suspected that pesto sauce originated in the mid-nineteenth century. Herbs have begun to be used frequently in the world. middle Ages, either to improve the taste of the dishes, or only for decoration. It is said that the idea of ​​such a sauce started from using the crushed garlic sauce in mortar, called aggiadda or agliata, to increase the shelf life of some apples, given that there were no other conditions. means to extend this & # 259 period & # 259.
The first documentary attestation of the network sos pesto to be found in a book written about 1870, describing how the basil leaves were mixed in a mortar with a clove of garlic, marjoram and parsley, and then incorporated into icing. # 259 with grated Parmesan cheese. Submerged with a little hot water, this sauce gnocchi gnocchi & ndash small potato g & # 539. Legend has it that one of the cogs from a Genoa news gathered the aromatic plant from the hills and made a sauce with br & acircnz & # 539i m & # 259sline oil, similar to today's pesto, is consumed on a kind of focaccia.

Photo: Bruschettas with pesto sauce & ndash 123RF

Re & # 539eta tradi & # 539ional & # 259 de pesto

Italian chefs above is the very important variety of basil chosen, for their most suitable recipe being the Genoese, Mediterranean basil. They also do not compromise on the quality of the two cheeses, and on the taste of the strong, sheep cheese Pecorino Fiore Sardo, from the region of Sardinia, Parmiggiano Reggiano Stravvit, 25 2-3 years, prepared & # 259 from unpasteurized whole milk, from the Emilia Romagna region.
Last year, a large-scale movement to promote Pesto sauce took place in Liguria, where local officials and militants campaigned for introduction of the sauce & icircn UNESCO Intangible Cultural Heritage. Starting in 2007, Liguria is organizing an international championship for the preparation of pesto sauce, in which you prepare with ingredients, grinds and pistils, competitors & ndash chefs. you have to prepare pesto in just 10 minutes. Here's the pesto sauce:
100 g of basil leaves
2 cloves of garlic
35 g pine seeds
40 g Parmigiano Reggiano
15 g Pecorino
125 ml extra virgin olive oil
1/2 tablespoon & # 539 & # 259 coarse salt & # 259

Photo: Gnocchi with pesto sauce & ndash 123RF

& Icircn mojar sau & icircn blender?

The traditional method of preparation, in mortar, with wooden utensils, ensures the consistency of the sauce a creamy consistency and preserves the quality of the freshly crushed plant. . The main shortcoming of the preparation of the sauce in the blender is the heating of the leaves and, through this, the partial destruction of the vitamins. This shortcoming can be partially eliminated if the leaves are refrigerated for 15 minutes, before being placed in the blender and mixed with short pulses and pauses, so that the ingredients are introduced into the blender. 259 nu se & icircnc & # 259lzeasc & # 259.
Initially, fresh leaves, chopped leaves, oil, garlic and pine seeds are introduced into the blender. After the homogeneous paste is obtained, add the br & acircnza and mix again. The sauce obtained in the blender may have a more fluid consistency.

Pesto, but not exactly

There are many cuisines in the world, in which pesto is prepared according to different recipes from the original one, in which ingredients have been replaced with those that grow in the area.
Good & # 259oar & # 259, Sicilian pesto, called & # 537i red pesto, prepared in Sicily, includes almonds instead of pine seeds, less basil and a few tomatoes.
Calabrian pesto add the peppercorns to the peppercorns, turning it into a spicy sauce. In order to diminish the strong aroma of garlic, in the southern areas of Italy, part of the basil is replaced with mint leaves.
A & # 259 vegetarian & # 259 variant of the sauce includes dry yeast flakes & # 259, an ingredient that adds vitamin B 12 & icircn to the menu of those who do not consume & # 259 animal protein & # 259. A little above, across the borders, in Provence, the pistachio sauce contains oil, basil and garlic, but does not contain cheese or oilseeds.
Under the influence of the ideas brought by Italian immigrants in the 19th century, Peruvians and Argentines tried to prepare some green sauces, with local ingredients: spinach and other vegetable oils and served them with potato chips and juicy beef steaks. (Here you will find the recipe of a preparation for which the green pesto sauce was used)

Photo: Eggplant rolls with pesto sauce & ndash 123RF

Fresh or canned?

Although Ligurians use pesto only for the seasoning of three types of pasta, in other areas the sauce seasons green bean salads, potatoes or soups, consistent soup of specific vegetables and Italian dishes. . & Icircn buc & # 259t & # 259riile lumii, pesto is now used in the preparation of bread, pizza, sandwiches, salad dressings, omelets, guacamole and burgers, meatballs and steaks..
Pesto prepared from fresh ingredients can be stored in the refrigerator, in small jars, so that it comes in contact with air that is less in the sauce, for 3-4 days. The best way to preserve the sauce is to prepare it semi-prepared without cheese, garlic, plastic jars, freezer, and the cheese is ready to be added. garlic, after thawing. A variant that involves space saving is the freezing of the sauce without the cheese and in the cubes intended for the preparation of the ice cream. Once frozen, the cubes can be stored neatly in larger pans.

Article taken from Practic & icircn buc & # 259t & # 259rie no. 07/2019
Text: Sonia Stanciu Photo: 123 RF


Nutritional information

  • Kcals 687
  • Fatty 47 g
  • saturate 8.9 g
  • Carbohydrates 24.2 g
  • Sugars 3.6 g
  • Fiber 4.3 g
  • Protein 39.6 g
  • Salt 0.7 g

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Salt pesto and garlic

Puff pastry is a very versatile and spicy ingredient in the kitchen. You can use it in a lot of dishes, from appetizers to pies, salty or sweet. Puff pastry can be found in any supermarket, so there is no need to prepare it yourself.

Today we offer you an extremely simple recipe, for which you only need a few ingredients. Pesto and Parmesan salads can be prepared as an appetizer, snack or when you feel like something salty. They fit perfectly with a glass of cold beer.

  • 1 packet puff pastry
  • 50 g pesto
  • 2 cloves of garlic
  • 50 g race parmesan

For starters, let the puff pastry thaw completely at room temperature. Preheat the oven to 200 degrees Celsius.

Spread the puff pastry dough after it is completely thawed. Mix the pesto sauce with the crushed garlic and spread a thin layer over the entire surface of the dough sheet.

Sprinkle grated Parmesan cheese on top. Using a hot knife or a pizza wheel, cut the dough into strips about 2 inches wide. Twist each strip of dough several times until it looks like a spiral.

Place the strips on a tray lined with baking paper and bake for about 15 minutes or until completely browned.

Serve after they have cooled a bit, with a glass of cold beer.

You have to see it too.


Spaghetti with pesto and parmesan

Pasta with pesto sauce is the simplest and in the icircndem & acircnă recipe when you are hungry, you want something nutritious and fast and you don't want to complicate yourself too much. Everyone has a bag of pasta and a jar of pesto in the kitchen. All you need is a little Parmesan cheese, which you can skip if you don't have it and in 15 minutes you have a delicious meal.

You can use any kind of pasta you like and what you have at the moment at & icircndem & acircnă, The result will be just as tasty with spaghetti, and penne, and spirals.

  • 300 g spaghetti
  • 2 tablespoons pesto
  • 50 g race parmesan
  • salt
  • pepper

Bring water to a boil with a pinch of salt. Boil the pasta according to the instructions on the package. Leave for a minute in addition to the recommended cooking time, if you do not like al dente.

Drain the pasta and put it back in the bowl. Put 2 tablespoons of pesto and half of the grated Parmesan, salt and pepper and mix. Depending on how much you like the taste of pesto, you can put more or less.

Garnish with the remaining grated Parmesan cheese and serve.

You have to see it too.


Pesto And Cheese Tarts

1. To make pesto, put the garlic, a pinch of salt and basil leaves in a blender. Pass well, until it turns into a paste. Add pine seeds and grind again. Add the cheese and mix well. Pour the mixture into a bowl and gradually add olive oil until a thick sauce is obtained.

2. Preheat the oven to 200C. On a work surface, dust with flour and roll the dough until it is a few millimeters thick.

3. Cut the dough into 6 circles and put in the fridge for 10 minutes. Once cooled, prick it in the middle of each circle a few times with a fork.

4. Place 1 tablespoon of pesto in the middle of each circle, spreading evenly, leaving a small border of about 1 cm around the edge. Slice the mozzarella into 6 pieces and place 1 piece on top of each tart. Bake for about 10-12 minutes, until the dough is golden.


Salted biscuits with green pesto and parmesan & # 8211 crackers in Italian style

Salted biscuits with pesto and parmesan & # 8211 crackers in Italian style. Green saltines with basil and parmesan or very fragrant and flavorful appetizer biscuits. How to make crackers or homemade crackers? Salad recipes.

I'm a big fan of pickles and crackers so I cook them quite often for my family (especially on weekends). I have to tell you that these salted biscuits with green pesto and parmesan were very much appreciated by mine! The aromas of basil, garlic and Parmigiano Reggiano are fabulous! The tender (crumbly) texture of these crackers is given by the butter and olive oil in the pesto.

I made these crackers with pesto and parmesan starting from two other recipes tested last year. The first were the appetizer biscuits with the taste and aroma of pizza (with tomato concentrate, parmesan, oregano and basil) & # 8211 see here.

Those followed with parmesan, lemon and rosemary & # 8211 see here.

The dough should NOT be kneaded for a long time because it becomes gummy and hardens after baking. The ingredients must be cold and everything is processed quickly by hand or with a robot. The cooling and relaxing time of the dough should also be observed, which is at least 2 hours in the refrigerator or 30 minutes in the freezer. It can be kept in the fridge for 3-4 days and cut from it and bake crackers when you feel like it.

The pesto I used was green (green pesto or Genoese pesto) which is prepared from fresh basil leaves, garlic, pine seeds, olive oil and finely grated Parmesan or pecorino. It can be bought in a jar in all supermarkets. In the spring you can successfully use a pesto from leurd & # 8211 see here how it's done at home. There is also red pesto containing dehydrated tomatoes and almonds (instead of pine seeds).

The shape of these salts can also be classic (long and narrow rods or rectangles) and can be obtained by stretching the sheet to 3 mm thick and cutting with a roller. I chose to make 4-4.5 cm diameter discs cut from a roll of dough (you will see below).

The quantities below result in a large tray of salted biscuits with green pesto and parmesan or Italian-style crackers.


Baked pasta with spinach and parmesan

Preheat the oven to 180C and grease a ceramic baking dish (23x23cm) with olive oil.

Boil the pasta with spinach according to the instructions on the package so that they are tender. Drain and set aside.

While the pasta is boiling, mix in a bowl the thawed and slightly chopped spinach with a knife, the chopped salads and the garlic. Add the grated Parmesan cheese.

In another bowl, mix the yogurt, sour cream and pesto. Season with salt and pepper, then incorporate the two lightly beaten eggs.

Mix the cooked pasta with the spinach, then pour the yogurt sauce and mix everything well in the baking dish. Put the dish in the oven for 30 minutes.

Serve the pasta with cabbage salad.

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Top 2 delicious snacks for a successful festive meal & # 8211 you eat them with your eyes!

We present you 2 festive recipes to prepare for New Year's Eve dinner. The first recipe is an absolutely delicious snack, which is prepared from ordinary ingredients, but which looks very nice and looks like ice cream in a basket. This appetizer will make a splash on the holiday table. The second recipe is an appetizer cake, prepared from waffle tops and filled with herring, fried mushrooms and vegetables, all covered with a generous layer of cheese. This elegant cake will become the star of the evening!

1. An extremely tasty snack

INGREDIENTS

-1 pack of waffle baskets

-salty peanuts for decoration

METHOD OF PREPARATION

1. Finely chop the marinated mushrooms.

2. Boil the eggs and separate the yolks from the egg whites.

3. Put the egg whites through the medium grater and add them to the mushrooms.

4. Press the garlic.

5. Pour the melted cheese through the medium grater.

6. Add the cheese to the other ingredients and season with mayonnaise. Mix well.

7. Put the yolks through the medium grater and place them in a deep bowl.

8. Form small balls from the cheese table, pass them through the yolks and place them in baskets.

9. Decorate the snack with salted peanuts and serve.

2. Herring cake on waffle tops

INGREDIENTS

-1 pack of waffle countertops (6-7 pieces, about 100 g)

-1 salted herring (fillets, 200 g)

-100 g of hard cheese (you can add 30 g of parmesan if desired)

-1 green link (preferred)

METHOD OF PREPARATION

1. Chop the herring fillet and onion in a blender. Fry the mushrooms with the remaining onions and grind them in a blender. Then chop the boiled carrots and cheese. You can grate the cheese through a grater. You can prepare the carrot in a baking bag in the microwave for 7-8 minutes at 900 W.

2. Assemble the cake. Place the onion herring on the first waffle tray and spread the table evenly over the entire countertop. Cover the top with mayonnaise and place the second top. Place the fried onions with onion on top, grease with mayonnaise and cover with the third top. Put the chopped carrots and cover with mayonnaise. Repeat the layers once more.

3. The top layer should be made of carrots covered with mayonnaise. Sprinkle plenty of cheese on top and decorate the cake with greens. Refrigerate the cake to soak for at least an hour, preferably for 3 hours or overnight. The longer the cake stays in the fridge, the better it will cut. You can use waffle sheets of any shape, even round. But to portion the beautiful cake, choose square or rectangular countertops.


Thaw the dough. Grease each sheet with a thin layer of pesto over the entire surface, then sprinkle with Parmesan or cheese given through a small grater. Cut strips 1.5 cm wide and 12 cm long.

You twist them and place them in baking paper trays, leaving gaps between them, as they will grow when baked.

Grease them with beaten egg and sprinkle with black or white sesame seeds, as desired. Put them in the preheated oven at 180 ° C and bake them until lightly browned. Serve hot, with your favorite sauce.


Video: Pesto Parmesan Pastry Straws. Easy Christmas Snacks u0026 Appetizers (October 2021).