Antipasto vegano: crema di salicornia e pak choi, tofu e ravanelli | Stefano De Gregorio | Saporie
Oggi, con lo chef Stefano De Gregorio prepareremo insieme un'antipasto vegetariano, leggero e buonissimo, perfetto per iniziare la settimana con gusto. La crema di salicornia e pak choi ha una ricetta facile , si prepara in meno di 20 minuti ed è perfetta per iniziare ad hoc un pranzo con leggerezze e originalità. Sono infatti gli ingredienti non comuni a fare la differenza in questa ricetta. Ogni boccone esplode in bocca con una parte cremosa e una croccante, una sapida della salicornia e l'altra amarognola della crema con i pak choi. Le note dolci ma robuste di ravanello e cipollotto e a completare il tofu che dona rotondità al piatto in tutte le nuanche.
DETTAGLI DELLA RICETTA
Difficoltà: facile
Tempo di preparazione: 20 minuti
INGREDIENTI PER 4 PERSONE
- 80 g di tofu
- 1 pak choi
- 1 limone
- 60 g di salicornia
- 1 cipollotto
- 16 ravanelli
- Olio extravergine d'oliva
- Sale
- Pepe
FASI DI PREPARAZIONE
1) Mettere due casseruole a bollire di cui, una salata dove sbollentare la parte verde del pak choi da raffreddare successivamente in acqua e ghiaccio. Nell'altra pentola senza sale, sbollentare la salicornia per 60 secondi e raffreddare anche la salicornia
2) Tagliare a cubetti la parte bianca del pak choi e il tofu. Tagliare i rapanelli a fettine e il ciollotto a sfogliette sottili e condire tutto con sale, limone, pepe e olio
3) Frullare pak choi e salicornia con il succo di mezzo limone e olio a filo fino a ottenere una crema omogenea
4) Impiattare con un letto di crema e continuare disponendo l'insalta sparsa
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Jeder hat sich nach dem Probieren in es verliebt ein einfaches erschwingliches und leckeres Gericht.
Jeder hat sich nach dem Probieren in es verliebt ein einfaches erschwingliches und leckeres Gericht. Ich habe diese Auberginen-Vorspeise wirklich geliebt, ich mache sie immer, wenn Gäste kommen! ???????? Auberginenbrötchen! ???? Vegetarische Gerichte und für diejenigen, die auf Diät sind! Essen Sie lecker und sättigend! Tolle Idee für eine Vorspeise im Urlaub! ???? Auberginen-Vorspeise ist lecker, schnell und gesund! Schnelle und einfache Auberginen-Vorspeise! Probieren Sie es aus und lassen Sie mich wissen, wie es Ihnen gefällt! ???? Guten Appetit und einen schönen Tag!❤️
Zutaten:
4 große und dicke Auberginen.
Schneiden Sie es nicht zu dünn.
2 Esslöffel Salz auf 3 Liter Wasser geben.
20 Minuten beiseite stellen.
1 Zwiebel.
1 Paprika.
1 Tomate.
1 Karotte.
60 ml Pflanzenöl.
Braten, bis sie weich sind.
1-2 Minuten kochen.
Fügen Sie 1 Tasse Reis hinzu.
1 Glas Wasser. 200 ml.
1 Teelöffel Salz.
1/2 Teelöffel schwarzer Pfeffer.
1/2 Teelöffel Thymian.
15 Minuten bei schwacher Hitze garen.
Trocknen Sie die ausgeruhten Auberginen.
50 ml Pflanzenöl ein Teelöffel Thymian.
Die Aubergine auf beiden Seiten damit bestreichen.
Im vorgeheizten Ofen bei 200°C (400°F) backen, bis sie goldbraun sind.
Vom Herd nehmen, wenn das Wasser verdunstet ist.
Ein halbes Bund Petersilie.
Geben Sie einen Teelöffel gehacktes Gemüse auf den Kopf der Aubergine.
Sorgfältig einwickeln.
Führen Sie einen Zahnstocher ein, damit sich die Rolle nicht öffnet.
1 Teelöffel Tomatenmark.
1 Teelöffel Tomatenmark.
1 Teelöffel Salz.
120 ml Wasser.
Im vorgeheizten Backofen bei 200°C (400°F) 5 Minuten backen.
50 Gramm Cheddar-Käse.
Im vorgeheizten Backofen bei 200°C (400°F) 5 Minuten backen.
Petersilie.
Mit übrig gebliebenem Reis servieren.
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How to eat more salads | FeelGoodFoodie
If you don't like salads, follow these three tips for more veggies in your diet: chop everything small, add cheese, and eat your salad with chips.
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Easy Mediterranean-inspired healthy recipes for you & your family.
Welcome to Feel Good Foodie, where #sogood meets good-for-you! I'm Yumna, founder of this channel, and I'm here to make healthy cooking a breeze for you and your loved ones.
I’m all about easy, last-minute meals and recipe ideas that don't compromise on flavor or nutrition. From fresh and convenient recipes to step-by-step tutorials, I’ve got you covered for those hectic days when you need a delicious meal fast!
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Restaurant Style Recipe! Quick Braised Tofu Pot 速炖豆腐锅 Chinese Lunch / Dinner One-Dish Meal
This Quick Braised Tofu is a super yummy and nutritious dish for lunch or dinner. This Chinese dish is typically served at our zichar stall in Singapore but they usually serve this dish on a sizzling hot plate to make it even more appetising.
See the ingredient list below for your easy reference.
Can't get hold of egg tofu? Here's an easy way to make it from scratch!
Hope you can recreate this yummy dish in the comfort of your home. Happy cooking!
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Quick Braised Tofu Pot 鸡蛋豆腐锅
Ingredients:
Serves 3 - 4 pax
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320g (11.29 oz) egg tofu (or firm tofu)
1 shallot (chopped)
1 thumb-sized young ginger (chopped)
3 cloves garlic (chopped)
2 Chinese dried mushrooms (rehydrated & cut)
2 tablespoons spicy broad bean paste
0.5 tablespoon black bean paste
200g (7.05 oz) minced pork (can use minced chicken)
0.5 tsp sugar
60g (2.12 oz) carrots (sliced)
250ml (8.45 fl oz) water (feel free to add a little more water for slightly more sauce)
100g (3.53 oz) prawns (deshelled & deveined)
60g (2.12 oz) snow peas (can also replaced with broccoli)
Some cornstarch solution
1 beaten egg
1 tablespoon Chinese cooking wine - Shaoxing Huatiao wine (optional but recommended)
===
Don't know where to get the ingredients or don't know how they look like? See the links below.
Chinese dried mushrooms
Spicy broad bean paste
Black bean paste
Cornstarch
Chinese cooking wine
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Looking for similar cooking equipment like the one we used in the video? These might interest you:
Non-stick deep-frying pan
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Filming equipment: iPhone 11 Pro Max (Get from Amazon
Microphone: Sennheiser AVX digital wireless microphone system
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If you like this recipe, you might like these too:
Super Easy Braised Egg Tofu w/ Minced Meat from Scratch 红烧自制鸡蛋豆腐加肉碎
One Pot Wholesome Braised Tofu w/ Chicken 豆腐鸡煲 Chicken Tofu (Beancurd) Pot
Yummy Steamed Tofu w/ Minced Pork Sauce 豆腐蒸肉饼
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TOFU IN AGRODOLCE SUPER SAPORITO #Shorts
Il TOFU ti ispira ma non sai mai come cucinarlo? Provalo IN AGRODOLCE, con la ricetta di Andrea Capodanno: una ricetta vegan completa e saporita!
INGREDIENTI:
200 gr di Tofu (2 panetti)
2 cucchiaini di Amido di Mais
3 cucchiai di Salsa di Soia
1 cucchiaio di Sciroppo d’Acero
1 bicchiere di acqua (circa 100 gr)
PROCEDIMENTO:
Prendi il panetto di tofu e asciugalo con un panno pulito, aiutandoti con dei pesi. Poi taglialo a cubetti e mettili in una ciotola aggiungendo un cucchiaio di olio extra vergine d’oliva e un cucchiaio di amido di mais. Fallo abbrustolire in padella e mettilo da parte. In un’altra padella fai scaldare un filo di olio di oliva e uno spicchio d’aglio schiacciato, nel frattempo in una ciotolina mescola l'amido di mais con la salsa di soia, lo sciroppo d'acero e un bicchiere d'acqua. Versa la salsa nella padella con l'olio e l'aglio e lascia che si addensi. Infine aggiungi il tofu, lascialo insaporire e componi il piatto con riso basmati, cipollotto e semi di sesamo.
#giallozafferano #giallozafferanoprovacose #giallozafferanoshorts #ricettefacili #ricetteveloci #tofu #agrodolce #vegan #ricettevegane #secondiveganifacili