paint eat !

paint eat !

Brescia / A "palette" of healthy recipes reflecting the infinite hues of nature's produce.
paint eat !
Altre idee da paint eat
RED HOT SAUCEIngredients-2 dry red hot chili peppers-3 small “bull’s horn” sweet peppers-2 cherry tomatoes-1 clove of garlic-ground dill-salt to taste-extra virgin olive oil to tasteBehind the scenesPour a bit of boiling water on the dry red hot chili peppers until cover them and add the sweet peppers cut roughly; after 15-20 minutes drain everything saving the water. Put the peppers, the cherry tomatoes, garlic and salt into a blending cup. Blend all the ingredients together with a spoon…

RED HOT SAUCEIngredients-2 dry red hot chili peppers-3 small “bull’s horn” sweet peppers-2 cherry tomatoes-1 clove of garlic-ground dill-salt to taste-extra virgin olive oil to tasteBehind the scenesPour a bit of boiling water on the dry red hot chili peppers until cover them and add the sweet peppers cut roughly; after 15-20 minutes drain everything saving the water. Put the peppers, the cherry tomatoes, garlic and salt into a blending cup. Blend all the ingredients together with a spoon…

POLENTA CHIPSIngredients- 100g of flour for instant polenta- 400 g of water- salt to tasteCHIPS DI POLENTAIngredienti- 100g di farina per polenta istantanea- 400g di acqua- sale qbDietro le quinteFai bollire l’acqua, sala e versa la farina. Mescola fino a che la polenta sarà cotta (solitamente attorno agli 8 minuti). Nel frattempo preriscalda il forno a 180°.Una volta che la polenta sarà cotta disponila su una teglia ricoperta da carta da forno in modo che lo spessore sia di qualche…

POLENTA CHIPSIngredients- 100g of flour for instant polenta- 400 g of water- salt to tasteCHIPS DI POLENTAIngredienti- 100g di farina per polenta istantanea- 400g di acqua- sale qbDietro le quinteFai bollire l’acqua, sala e versa la farina. Mescola fino a che la polenta sarà cotta (solitamente attorno agli 8 minuti). Nel frattempo preriscalda il forno a 180°.Una volta che la polenta sarà cotta disponila su una teglia ricoperta da carta da forno in modo che lo spessore sia di qualche…

BLACK SPAGHETTI WITH BOTTARGAIngredients (for 2 people)- 200g Gragnano black spaghetti- tuna bottarga to taste- extra virgin olive oil to taste- 1 clove of black garlic- 1 dried chili- coarse salt to tasteSPAGHETTI NERO CON BOTTARGAIngredienti (per 2 persone)- 200g di spaghetti neri di Gragnano- bottarga di tonno a piacere- olio evo qb- 1 spicchio di aglio nero- 1 peperoncino secco- sale grosso qbDietro le quinteIn una capiente pentola metti dell’acqua a bollire, aggiungi dunque il sale non…

BLACK SPAGHETTI WITH BOTTARGAIngredients (for 2 people)- 200g Gragnano black spaghetti- tuna bottarga to taste- extra virgin olive oil to taste- 1 clove of black garlic- 1 dried chili- coarse salt to tasteSPAGHETTI NERO CON BOTTARGAIngredienti (per 2 persone)- 200g di spaghetti neri di Gragnano- bottarga di tonno a piacere- olio evo qb- 1 spicchio di aglio nero- 1 peperoncino secco- sale grosso qbDietro le quinteIn una capiente pentola metti dell’acqua a bollire, aggiungi dunque il sale non…

BLACK CARROTS JUICEIngredients (for 2 people)- 4 black carrots- 1 apple- 1 lemon- ginger to tasteBehind the scenesThis, like many other centrifuged with vegetables, are recommended before each meal; I prefer them before lunch.They are packed with vitamins, minerals, calcium, phosphorus, potassium and iron.It just has to put all the vegetables in the juicer and enjoy the fresh juice!SUCCO DI CAROTE NEREIngredienti (per 2 persone)- 4 carote nere- 1 mela- 1 limone- zenzero a piacereDietro le…

BLACK CARROTS JUICEIngredients (for 2 people)- 4 black carrots- 1 apple- 1 lemon- ginger to tasteBehind the scenesThis, like many other centrifuged with vegetables, are recommended before each meal; I prefer them before lunch.They are packed with vitamins, minerals, calcium, phosphorus, potassium and iron.It just has to put all the vegetables in the juicer and enjoy the fresh juice!SUCCO DI CAROTE NEREIngredienti (per 2 persone)- 4 carote nere- 1 mela- 1 limone- zenzero a piacereDietro le…

MILLET PIZZA CRUSTIngredientsFor the base- 7/8 handfuls of millet- 2 tablespoons of extra virgin olive oil- 30g of water- salt to taste- dried oregano to tasteFor the green sauce- 1 bunch of parsley- 1 tablespoon hot mustard- 4 anchovies- extra virgin olive oil to taste- garlic (if you like)- 1 tablespoon of apple cider vinegarOther seasonings- 2 handfuls of fresh chicory- 1 zucchini- 1 small green pepper- mung bean sprouts- Sella of San Venanzo (alternatively lard or raw ham)Behind the…

MILLET PIZZA CRUSTIngredientsFor the base- 7/8 handfuls of millet- 2 tablespoons of extra virgin olive oil- 30g of water- salt to taste- dried oregano to tasteFor the green sauce- 1 bunch of parsley- 1 tablespoon hot mustard- 4 anchovies- extra virgin olive oil to taste- garlic (if you like)- 1 tablespoon of apple cider vinegarOther seasonings- 2 handfuls of fresh chicory- 1 zucchini- 1 small green pepper- mung bean sprouts- Sella of San Venanzo (alternatively lard or raw ham)Behind the…

PEAS VELVET SAUCEIngredients (for 2 people)- 200g dried peas- 1 large (or 2 small) potato- 1 shallot- sesame seeds to taste- extra virgin olive oil to taste- salt to taste- 700g waterBehind the scenesPut the peas to rest in water for about 5 hours. Remember to keep a couple aside for garnishing. Saute the shallots in Extra virgin olive oil for a few minutes, then add the potato cut into dices, the peas, the salt and water. You can put less or add more water if you prefer a creamier or…

PEAS VELVET SAUCEIngredients (for 2 people)- 200g dried peas- 1 large (or 2 small) potato- 1 shallot- sesame seeds to taste- extra virgin olive oil to taste- salt to taste- 700g waterBehind the scenesPut the peas to rest in water for about 5 hours. Remember to keep a couple aside for garnishing. Saute the shallots in Extra virgin olive oil for a few minutes, then add the potato cut into dices, the peas, the salt and water. You can put less or add more water if you prefer a creamier or…

BEETROOT CREPES WITH PUMPKIN AND TALEGGIOIngredientsFor the crepes- 1 big beetroot (or 2 small)- 150g wholegrain barley flour- 200g water- 2 eggs- salt to taste- extra virgin olive oil to tasteFor the stuffing- ½ pumpkin- salt to taste- extra virgin olive oil to taste- rosemary to taste- 80g taleggio (for vegan: 2 leeks)CREPES DI BARBABIETOLA CON ZUCCA E TALEGGIOIngredientiPer le crepes- 1 barbabietola grossa (o 2 piccole)- 150g di farina di orzo integrale- 200g di acqua- 2 uova- sale...

BEETROOT CREPES WITH PUMPKIN AND TALEGGIOIngredientsFor the crepes- 1 big beetroot (or 2 small)- 150g wholegrain barley flour- 200g water- 2 eggs- salt to taste- extra virgin olive oil to tasteFor the stuffing- ½ pumpkin- salt to taste- extra virgin olive oil to taste- rosemary to taste- 80g taleggio (for vegan: 2 leeks)CREPES DI BARBABIETOLA CON ZUCCA E TALEGGIOIngredientiPer le crepes- 1 barbabietola grossa (o 2 piccole)- 150g di farina di orzo integrale- 200g di acqua- 2 uova- sale...

KIWI SMOOTHIEIngredients (for 1 people)- 4 kiwi- 1 kiwi for decorationBehind the scenesIt just has to put all the kiwi in the juicer and enjoy the fresh juice!For decoration cut horizontally 2mm thick kiwi slices and simply place them in the glass after pouring the juice.SUCCO DI KIWIIngredienti (per 2 persone)- 4 kiwi- 1 kiwi per la decorazioneDietro le quinteDevi solo mettere tutte le verdure e la frutta nell’estrattore e godere del succo fresco!Per la decorazione taglia orizzontalmente i…

KIWI SMOOTHIEIngredients (for 1 people)- 4 kiwi- 1 kiwi for decorationBehind the scenesIt just has to put all the kiwi in the juicer and enjoy the fresh juice!For decoration cut horizontally 2mm thick kiwi slices and simply place them in the glass after pouring the juice.SUCCO DI KIWIIngredienti (per 2 persone)- 4 kiwi- 1 kiwi per la decorazioneDietro le quinteDevi solo mettere tutte le verdure e la frutta nell’estrattore e godere del succo fresco!Per la decorazione taglia orizzontalmente i…

DRIED FRUIT CAKE WITH PEACHIngredients (for two small cakes)- 20g toasted hazelnuts- 40g almonds- 20g walnuts- 3 stoned dates- a piece of lemon peel- 15 ml water- 2 small peaches- rice malt to taste (or honey)Behind the scenesPut in the mixer nuts, lemon peel and water. Operate until dough is compact (do not worry if some pieces remain bigger). Divide the mixture into two molds of about 10 cm in diameter, spread the dough with your fingers or helping with a wet glass. Stow in the…

DRIED FRUIT CAKE WITH PEACHIngredients (for two small cakes)- 20g toasted hazelnuts- 40g almonds- 20g walnuts- 3 stoned dates- a piece of lemon peel- 15 ml water- 2 small peaches- rice malt to taste (or honey)Behind the scenesPut in the mixer nuts, lemon peel and water. Operate until dough is compact (do not worry if some pieces remain bigger). Divide the mixture into two molds of about 10 cm in diameter, spread the dough with your fingers or helping with a wet glass. Stow in the…

PURPLE SMOOTHIEIngredients (for 2 people)- 4 carrots- 1 apple- 1 lime (or lemon)- ½ beetroot- ginger to tasteBehind the scenesThis, like many other centrifuged with vegetables, are recommended before each meal; I prefer them before lunch.They are packed with vitamins, minerals, calcium, phosphorus, potassium and iron.It just has to put all the vegetables in the juicer and enjoy the fresh juice!SUCCO VIOLAIngredienti (per 2 persone)- 4 carote- 1 mela- 1 lime (o limone)- ½ barbab...

PURPLE SMOOTHIEIngredients (for 2 people)- 4 carrots- 1 apple- 1 lime (or lemon)- ½ beetroot- ginger to tasteBehind the scenesThis, like many other centrifuged with vegetables, are recommended before each meal; I prefer them before lunch.They are packed with vitamins, minerals, calcium, phosphorus, potassium and iron.It just has to put all the vegetables in the juicer and enjoy the fresh juice!SUCCO VIOLAIngredienti (per 2 persone)- 4 carote- 1 mela- 1 lime (o limone)- ½ barbab...