I’ll tell you later about my “Chef Diploma” and about the Menu I prepared to get it.
Nowaday, I’d like to pass you the recipe about Veggie Ragu, just becouse I held 2 cooking classes in Tuscany, at a distance of a couple of days both with something vegetarian.
During the first cooking class we’ll prepare fresh hand made pasta, while in the second one was the turn of a creamy risotto with seasonal vegetables. This last pleasantly enjoyed by two wonderful girls who usually do not like vegetables!
Well, this is what always happens; prepare something together stimulates appetite and increases the desire to taste the fruits of our labor.
How will you enjoy them? Both with pasta (fresh or dried, egg or not), and with the risotto, you will have the impression to savor every aroma and flavor of this colorful springtime in Tuscany.
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
- 3zucchina flowers
- 1celery stalk
- 1garlic clove
- 1 pinchsalt
- 5 spoonsextra virgin olive oil
- 1/2 glasswhite wine
- 4 leavesfresh basil
- 2 spoonsbutter (if Risotto)
- Cut the vegetables into small cubes or julienne (at will). They get so separated from the extra virgin olive oil. pumpkin flowers (to be added at the end as they’re very delicate).
- In a pan pour oil EVO up to cover the bottom. Add the leak, turn on the fire, and expect to soften.
- At this point add the vegetables, stirring with a wooden spoon.
- This procedure must be very short for two reasons:
- a) the flavor of the vegetables remains intact with a short cooking
- b) the minerals are lost if the cooking is too long.
- After about 3 minutes, add white wine, wait it evaporates and add the chopped zucchini flowers.
- After 5 minutes max, you add the salt and a little of basil ripped with your fingers and the “ragu from the garden” is ready.
- This kind of ragu is a tasteful sauce for pasta