Many people think that vegetarian meals are boring and monotonous, but this is not at all the case. Together with the brand-chef of the restaurant Baci e Abbracci Francesco Voce, we will dispel this myth - we are sharing a selection of five delicious recipes, among which even the most convinced meat eater can find something special for himself.
Homemade tagliolini pasta with truffle
Ingredients:
- Tagliolini 80 g
- Butter 50 g (can be replaced with olive)
- Boiled water 100-200 ml
- White or black truffle to taste
- Parmesan 50 g (optional)
- Salt
- Pepper
Cooking method:
Bring the salted water to a boil. Then put tagliolini in a saucepan and cook for 4 minutes. Melt butter in a frying pan, pour a glass of boiled water. Transfer the boiled tagliolini to the pan and sprinkle with Parmesan cheese. Garnish with white or black truffle before serving.
“In Italy, adding this ingredient to dishes has already become a tradition. It gives a unique aroma and taste. The season of truffles has opened in the restaurant, and I am sure that even vegetarians will definitely enjoy our homemade pasta,”says brand chef Francesco Voce.
Ratatouille
Ingredients:
- Eggplant 1 pc.
- Zucchini 1 pc.
- Zucchini 1 pc.
- Tomatoes 8-10 pcs.
- Red bell pepper 1 pc.
- Olive oil
- Thyme to taste
- Pepper
- Salt
Cooking method:
Rinse all vegetables and dry with a paper towel, cut zucchini, zucchini, eggplant and tomatoes into slices of the same thickness (while saving 2-3 tomatoes for the sauce). Next, cut the remaining tomatoes and peppers into cubes and simmer in a preheated pan with olive oil for about five minutes, season with salt and pepper to taste. Then beat the vegetable mass with a blender and pour it on the bottom of the baking sheet in which the ratatouille will be baked. Place the slices of vegetables on top, alternating them with each other. Then pour over the remaining oil, put a sprig of thyme, cover with parchment paper and bake for 30-35 minutes at 180 degrees.
Tomato soup
Ingredients:
- Carrots 2 pcs.
- Bow 2 pcs.
- Garlic 2 cloves
- Vegetable broth 600 ml
- Tomatoes with their own juice 600 g
- Tomatoes 5 pcs.
- Olive oil 3 tbsp l.
- Fresh basil
- Pepper
- Salt
Cooking method:
Peel carrots and onions, chop coarsely, chop the garlic. Send vegetables to a preheated skillet with olive oil and simmer for about ten minutes. Boil the vegetable broth, add vegetables from the pan, tomatoes in their own juice and whole tomatoes to it, cook for about ten minutes. Then remove the pan from heat and beat the soup with a blender. Season with salt and pepper to taste, serve with fresh basil leaves.
Baked carrots
Ingredients:
- Carrots 800 g
- Olive oil 5 tbsp l.
- Garlic 2 cloves
- Dried parsley greens
- Rosemary
- Pepper
- Salt
Cooking method:
Wash and peel the carrots. Preheat the oven to 200 degrees, chop the garlic and mix with olive oil, add rosemary and parsley to the mixture. Rub the carrots with oil, salt and pepper to taste, send them to bake in the oven on a baking sheet covered with parchment for forty minutes, periodically checking the readiness with a skewer. Serve as a side dish or as an independent dish (read also: 4 recipes for excellent side dishes for meat).
Pistachio mousse
Ingredients:
- Ripe avocado 1 pc.
- Unsalted pistachios 50 g
- Honey 3 tbsp. l.
- One lime juice
- Mint
- Salt
Cooking method:
Pour the pistachios with water for 2-3 hours, then drain and dry the nuts. Next, beat the pistachios and honey in a mixer, adding a little water, and remove the resulting mixture in the refrigerator overnight. Peel the avocado and cut into large pieces, and then beat it together with the pistachio mass in a blender, adding lime juice and salt. Let it brew for a few more hours and serve with a sprig of fresh mint.
Francesco Voce
Photo: Press Services Archives, Getty Images
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