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Primi piatti

Carrot Ginger Soup with Hemp Oil and Honey

Ingredients

1 tbsp olive oil (or any heat-resisting oil)
1 chopped onion
3 cloves of garlic
1 tsp cumin seeds
2 tbsp fresh ginger
5 large carrots
1 potato peeled
6 cups stock
Salt & pepper
2 tbsp honey
2 tbsp hemp oil


Recommended with:


HEMP OIL

Preparation

 

Bring potatoes and carrots to boil in stock. Heat the olive oil and add the cumin seeds. When you hear them start to pop, turn the heat down. Chop the onions, ginger and garlic; add them on the pan.

Sauté for about 5 minutes, then transfer everything to the stock pot. Simmer the ingredients together for about 30 minutes. Puree with a blender or a processor and add salt and pepper to taste.

Serve with honey and hemp oil drizzled on top.

Bagna Cauda

Ingredients

200g salted anchovies
6 garlic cloves
350ml extra virgin olive oil
50ml walnut oil
100g butter


Recommended with:


WALNUT OIL

Preparation

Desalinate the anchovies, discard tails and fishbones, then wash them. Peel the garlic and slice thinly the cloves. Put them in a terracotta pot, pour half quantity of the oil and the butter.

Put the casserole on a very low flame and, while stirring with a wooden spoon, brown the garlic, but don’t let it darken. When the garlic has melted and you’ve obtained a creamy consistency, combine the cleaned anchovies and the remaining oil. Continue cooking on a low flame and stir until the anchovies, too, have melted. It is important not to let the oil sizzle or smoke, the ingredients of bagna cauda must melt, not fry.

When you obtain a smooth sauce, the bagna cauda is ready. Serve it with vegetables, pouring it into the traditional burner with a small lamp to keep it warm; again, be careful to not let it fry.

Mushroom tagliatelle

Ingredients for 4 people

½ glass Extra Virgin Olive Oil
2 cloves of garlic
400 g Champignon mushrooms
400 g spaghetti

 

Preparation

Accurately clean the mushroom and grate them roughly. Brown the garlic in hot oil until golden: add the grated mushrooms; cover the pan and cook on a low heat for 10 minutes.

Add the sauce to the spaghetti cooked “al dente”.
If you wish you can add a pinch of pepper for an extra touch.