Recipe. Herb and walnut sauce home made pasta recipe. An Italian recipe by Chef Gianluca Pardini.
marjorammarjoramPasta alla chitarra con trito di erbe e noci.
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Chef Gianluca Pardini teaches how to make this recipe from his Scuola Internazionale di Cucina italiana.
Gianluca runs the Italian cooking school in Lucca Tuscany where he offers professional cooking classes and cooking classes for lovers.
It is a great way to immerse yourself in the Tuscan culture and learn from it.
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Ingredients for 6 persons:
basil 100gr (3 1/2oz)
thyme 30gr (1 oz)
mint 20gr (3/4 oz)
fennel 15gr (1/2oz)
marjoram 15gr (1/2 oz)
½ head of fresh garlic
walnuts 250gr (9 oz)
extra vergin olive oil 500gr (17 oz)
if available some wild asparagus
fresh chili
Preparation:
Chop the herbs and nuts. Slice the garlic so it can be removed later. Mix it with olive oil, the chili and a little salt.
Marinate for about an hour.
Make
Make the pasta with 200gr (7 oz) of flour, 300gr (10 ½ oz) of durum wheat flour, 2 eggs, a bit of water.
Let it rest for about 10 minutes. Roll the dough into stripes quite high (thickness N. 3 in the pasta machine). Let it dry slightly and cut with the special “guitar” machine for pasta.
Boil until it will “al dente” and season with the sauce and some Parmesan Cheese.
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S1E9 Garlic Cashew Cream
Learn how to make a delicious garlicky sauce out of cashews!
Yep, Vegan Garlic Cashew Cream Sauce on The Healthy Voyager’s Global Kitchen! Get your dose of of a savory sauce with this fun, healthy and easy recipe by The Healthy Voyager!
VEGAN RECIPES from GEORGIA ????????
These 3 vegan recipes are from Georgia, the country: ???? Beet Pkhali (Red Beet-Walnut Pâté), Badrijani Nigvzit (Eggplant-Walnut Rolls) & Khachapuri (Vegan Georgian Cheese Bread) These 3 all plant-based recipes from the Caucasus are a must-make if you want to try Georgian cuisine. Enjoy this Vegan Street Food episode #12!
???? Find the FULL RECIPE right here:
BEET PKHALI
Ingredients:
1,5 cups walnuts
1 garlic clove
1 cup cilantro leaves, loosely packed
1 tbsp apple cider vinegar
1 tsp cumin
1 tsp red chilli powder
salt, pepper
2 small beets, boiled, peeled
optional: 1 tbsp psyllium husk
Instructions:
Make a walnut paste by processing the walnuts with the garlic, cilantro, vinegar, cumin, chilli, salt & pepper. Set aside. Roughly chop the beets and process them as well. Add walnut paste to the processed beets and keep processing until a paste forms. If you feel it’s too wet to form balls, add a little bit of psyllium husk to it. That is my secret, that nothing ever falls apart again ????. Form little balls.
BADRIJANI NIGVZIT
Ingredients:
1,5 cups walnuts
1 garlic clove
1 cup cilantro leaves, loosely packed
1 tbsp apple cider vinegar
1 tsp cumin
1 tsp red chilli powder
salt, pepper
1 medium eggplant, thinly sliced
Instructions:
Add salt to the eggplant slices and wait until water is released. In the meantime make the walnut paste by processing the walnuts with the garlic, cilantro, vinegar, cumin, chilli, salt & pepper. Set aside. Pat dry the eggplant with a kitchen towel, drizzle generously with olive oil and bake them in the oven at 200 degrees Celcius until fully cooked. Let cool. Spread with the walnut paste and roll up.
KHACHAPURI
Ingredients:
5g yeast
3/4 cup water (or more)
3 cups flour
1/3 cup coconut milk
1 tsp baking soda
2 tsp sugar
1 tsp salt
optional: 1 tbsp olive oil
meltable vegan cheese
Instructions:
Dissolve yeast in water. In a mixing bowl combine flour with baking soda, salt and sugar. Add coconut milk, olive oil and the yeast-water mixture. Mix with a wooden spoon until chunks form. Begin to knead the dough with your hands for about 5 minutes. Cover with a kitchen towel and let rest for about 1 hour or until the dough has doubled in size.
Dust your work surface with flour. Knead again for 1 minute and divide the dough into 3 parts. Form little balls and let rest again for about 5 minutes. Roll out with a rolling pin into a oval shape. With a knife mark lines (see video) and begin to roll in the sides. Bring the ends together and shape a “boat”.
Fill with vegan cheese and bake in the oven at 220 degrees celcius for about 10-15 until golden-brown and the cheese has melted.
For garnish I used pomegranate seeds, dill and cilantro leaves.???? If you make this, please tag me on instagram @ahimsaplantkitchen. I would love to see your wonderful creations! xoxo, Bettina ????
???? TIMESTAMPS ????
00:00 Intro: Beet Pkhali, Badrijani Nigvzit, Khachapuri
00:27 Walnut Paste
01:35 Beet Pkhali
02:22 Eggplant-Walnut Rolls (Badrijani Nigvzit)
03:11 Khachapuri (Vegan Cheese Bread from Georgia)
06:23 Plating of Georgian Feast
???? let's connect????
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w e b l
i n s t a g r a m |
p i n t e r e s t |
y o u t u b e l
Thank you ???? ????
Music: UNIVERSE from Saphheiros
The life of garlic 蒜的一生，实在想不出有创意的名字了！下次你们帮我想! | Liziqi Channel
Please subscribe to 【李子柒 Liziqi 】Liziqi Channel on YouTube if you like my videos:
大蒜这种食物，
应该算是家家户户餐桌必备的吧？
不管蒸的 炒的 红烧的 凉拌的，
少了它好像就是少了些滋味！
从去年秋天到现在，从蒜疙瘩到蒜疙瘩！
挖新蒜喽～～
Garlic is a must-have in nearly every kitchen.
All dishes, whether steamed, stir-fried, braised or served cold,
Lose a little kick-up without garlic.
From last autumn to date, from garlic cloves to garlic bulbs!
Time to dig new garlic. Hurray!
#liziqi#李子柒#LýTửThất#liziqichannel#liziqigarlic#lifeofgarlic
【李子柒 Liziqi 】
liziqi李子柒更多精彩视频推荐/More wonderful video recommendations：
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Shkmeruli Recipe: Georgian Garlic Chicken in Milk Sauce
This shkmeruli recipe (შქმერული in Georgian) will teach you how to make this decadent creamy Georgian garlic chicken in a milk sauce.
Though definitely indulgent, it only uses a handful of ingredients and is refreshingly simple to make! Incredibly popular throughout Georgia, shkmeruli (also sometimes transliterated as chkmeruli) has also gained popularity recently internationally, particularly in Japan.
Find the full written recipe here:
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Drop the Store Bought Pasta Sauce...
For more simple 15 minute pasta recipes check this out