News — grate

Asparagus Risotto

cheese gluten free grate rice risotto

Asparagus Risotto

  1 Gather the ingredients. 2 Heat salty water to a simmer in a medium saucepan, then lower the heat so that the water just stays hot. 3 In a large, heavy-bottomed saucepan, heat 1 tablespoon of the butter over medium heat. When the butter has melted, add the chopped shallot or onion. Sauté for 2 to 3 minutes or until slightly translucent. 4 Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so, until there is a...

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AUBERGINE PARMIGIANA RECIPE

aubergine grate parmigiana tomato

AUBERGINE PARMIGIANA RECIPE

  First things first: remove the stalks from the aubergines, slice them up into half cm thick slices, and put to one side. Place the the aubergines on a baking tray with baking paper and drizzle with olive oil and a sprinkle of black pepper. Place the tray in the oven and bake at 190°C/375°F/gas 5 for 15 minutes till slightly golden. When roasted enough, remove them from the oven. Get yourself an earthenware type dish (25 x 12–15cm) or another baking tray. Put in a small layer of tomato sauce, then a thin scattering of grate cheeze, followed by a...

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TRUFFLE GNOCCHI RECIPE

butter gnocchi grate mushrooms truffle

TRUFFLE GNOCCHI RECIPE

Heat 1 large tbs of vegan butter in a large nonstick skillet over medium heat. Add diced mushroom; cook 2 minutes.   Toss to coat all mushrooms with the butter and then spread them into a single layer. Add gnocchi (bag 250gr), stir them with the mushroom then add half of the source to pan (add a bit of water if look to dense) cook 3 minute or until they are creamy, stirring constantly. Stir in salt and black pepper. Sprinkle with Grate cheese.

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