Wholegrain pasta with topinambur, zucchini e walnuts recipe

Uh, the name of this recipe is too long, but it's very simple to cook)) Actually, I used wholegrain farro pasta or emmer (farro dicocco), but it would be even longer to write it in the title)) In general, the you can choose pasta as you want.

You will need 2 servings

•  130-150 grams of pasta, depending on your appetite)
• 400g Jerusalem artichoke (topinambur)
• 200-250 g zucchini
• 1 medium onion
• 60 g of crushed walnuts
• 20 ml of olive oil
• 50g grated pecorino romano cheese
• salt

Jerusalem artichoke has many names - sunchoke, sunroot, earth apple, but in Italy we call it topinambur. For myself I have discovered it recently. I started to look for recipes and I tried different ones. I can say that this recipe is my own creation)) Ahead you will find another recipe of burgers made of Jerusalem artichokes and some vegetables, but I will write about it next time. The Taste is similar to artichokes and potatoes at the same time, very gentle. 

So, it is necessary to clean topinamburs -  peel the skin thoroughly, otherwise there will be undercooked pieces. Cut into medium pieces and put them to boil. It needs not less than half an hour too cook, pierce it with a fork from time to time. 
Lets prepare the cream - clean and finely chop the onion. Fry it on a low heat until soft. Zucchini should be cut into thin strips. Add them to the onion.

In a separate small pot fry the walnuts with olive oil and then add to the pot with zucchini and onions. When the topinambur is cooked, remove it with a slotted spoon and put pasta into the same cooking water. Topinambur you need to grind in a blender into cream and mix with zucchini, onions and walnuts.

Now you can turn off the fire under them and wait for the pasta.

Of course, you can boil pasta in a separate pot, it will be faster, but in topinambur cooking water pasta will be tastier) a little secret)

When pasta is al dente, drain,  and mix it with the cream. Sprinkle with the  pecorino romano before serving. 

Bon Appetit! 

Conchiglioni stuffed with ricotta, shrimps and zucchini

Once I bought the pasta in a store close to home and for big order received box with two huge conchiglioni. Conchiglione is the pasta in the form of shells, can be of different sizes, our were really giant. Such conchiglioni you can even eat one for two persons) 

In general, after searching on the internet and asking friends (oh yeah, Italians love to talk about food, men and women tak about recipes and restaurants), we chose a recipe by which never cooked. But I will tell you right now that it so delicious that we will cook it when we have guests. 

Ok, What you need:

• Conchiglioni (big ones - then one per person, medium - it can be two or even three, if you have a giant like in the photo - for two Conchiglioni all the ingredients have to be multiplied by two) 
• ricotta, about 200-250 grams 
• 200g of prawns 
• 1 medium zucchini 
• 1 clove of garlic 
• dry white wine 
• pinch of turmeric 
• olive oil, salt, pepper 
• cheese for sprinkling on top and bake in the oven (what you like, I took Parmigiano) 

So, to start, put the water in a large saucepan and when it boils put conchiglioni. They have to swim freely in the water. Boil them "al dente" - is very much !!! it is important because you have to put them then in the oven. Usually on the package you can find indicates (we boiled our conchiglioni 20 min)

Grate zucchini, chop peeled shrimps (leave one for each of the shells), clean the garlic. 

While the shell is cooking, fry the garlic and then remove it from the oil. 

Then add shrimps, after a minute pour a bit of wine. And a minute later put the zucchini, salt, pepper, and a couple of minuted you can turn off. If you poured a lot of oil (as my husband loves), then strain through a sieve into a bowl and let it cool. 

 Mix with ricotta. 

The remaining shrimps you should fry in olive oil for a minute, add a pinch of turmeric.

 Then take away shrimps and add a little of wine. Stew it for 1-2 minutes.

By this time, your shells have to be ready. Put them in a baking dish, pre-greased and Stuff. Sprinkle with cheese and bake in the oven at 200 degrees until golden crust.

Serve on a plate, first pouring the sauce with turmeric. Then put the shell and decorate it with the prawn. 

Bon Appetit)) 

Risotto with zucchini flowers and saffron - Risotto con fiori di zucca

Today I wrote about new recipe. It's Risotto with zucchini flowers. A few days ago I gone at the local market to buy a piece of pumpkin. After I bought it I saw fresh zuvvhini flowers and decided not to miss opportuniti to make this risotto. The piece of pumpkin I left for other day. So, let's begin!

It's easy to make recipe and need about 20 min. 

You will need :

about 200 gr of zucchini flowers,

300 gr of rise

1 onion

1 l of vegetable broth (you can use also water)

a sachet of saffron

70 gr. grated Parmesan cheese

butter

pepper

50-70 ml of white vine

 Wash the zucchini flowers, dry them with a paper towel, remove the pistil. Thinly slice flowers:

 Cut the onion finely. Put butter in one sausepan and saute the onion.

 Add the zucchini flowers

After a few minutes add the rice and toast it, then pour white wine.

Start adding gradually the ladles of vegetable broth, as soon as you see that the water is absorbed. Melt the contents of a sachet of saffron to the pan and stir well, so that mix well with rice. Continue to add broth, until the rice will be cooked. Don't forgot to add salt and pepper.

Before serving add Parmesan cheese and let stand for 5 minutes.