Wednesday, October 13, 2010
Bulma And Vegeta Love Stories
RISOTTO WITH DANDELION AND RICOTTA
Here I am, after an infinity of time, with a new recipe!
In recent months things have changed a lot in Totokitchen ... my eating habits have been turned upside down (and I am very satisfied, because I lost 10kg and my health is greatly improved!) and now they are changing a little bit of Littledrag even those who prey to envy, is trying to emulate: p
actually eat in a little 'lighter and healthier, paying particular attention to the products we buy ( in this we are also facilitated by the presence of dell'orticello mammadrag ... that this year there has also got the pumpkins!). Of course every now and then sgarra!
;-) Last year I discovered the dandelion! Apart from the fact that I appreciate much the taste as I really like the taste "bitter", and then I also discovered that a lot of properties, since the leaves are rich in vitamins and minerals, digestive and are also cleansing! What do you want more?
INGREDIENTS: (2 persons)
200 g rice (I used organic red rice, a delicious and rich in iron)
a handful of dandelion previously blanched in boiling water
ricotta
oil and wine shallot
White
vegetable broth
Sauté the shallot in a saucepan with a little 'oil. Add the dandelion previously cooked in boiling water (say 5 minutes), drained, wrung out and shredded. Now add the rice and toast it for a couple of minutes. Sprinkle with a little 'white wine, waiting for it to evaporate and add the vegetable stock a little at a time until cooked. Turn off the heat and add the ricotta cheese (or other soft cheese) to taste, mixing well.
The taste is very delicate but fully satisfy the palate! 
Here I am, after an infinity of time, with a new recipe!
In recent months things have changed a lot in Totokitchen ... my eating habits have been turned upside down (and I am very satisfied, because I lost 10kg and my health is greatly improved!) and now they are changing a little bit of Littledrag even those who prey to envy, is trying to emulate: p
actually eat in a little 'lighter and healthier, paying particular attention to the products we buy ( in this we are also facilitated by the presence of dell'orticello mammadrag ... that this year there has also got the pumpkins!). Of course every now and then sgarra!
;-) Last year I discovered the dandelion! Apart from the fact that I appreciate much the taste as I really like the taste "bitter", and then I also discovered that a lot of properties, since the leaves are rich in vitamins and minerals, digestive and are also cleansing! What do you want more?
INGREDIENTS: (2 persons)
200 g rice (I used organic red rice, a delicious and rich in iron)
a handful of dandelion previously blanched in boiling water
ricotta
oil and wine shallot
White
vegetable broth
Sauté the shallot in a saucepan with a little 'oil. Add the dandelion previously cooked in boiling water (say 5 minutes), drained, wrung out and shredded. Now add the rice and toast it for a couple of minutes. Sprinkle with a little 'white wine, waiting for it to evaporate and add the vegetable stock a little at a time until cooked. Turn off the heat and add the ricotta cheese (or other soft cheese) to taste, mixing well.
The taste is very delicate but fully satisfy the palate!
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