TaakTao everyday cooking workshops and health education according to TCM (Traditional Chinese Medicine)
Viarolo - February 26, 2014
10 recipes made according to the Chinese Natural Medicine to bring the eros on the table! The first of the three events TaakTao by Lena Tritto.
GAZPACHO RED BEETROOT AND POMEGRANATE
-2 cooked beetroot
-4 tablespoons of pomegranate juice
-1 tablespoon balsamic vinegar
-5 tablespoons of olive oil
-1 small fennel
-1/2 lemon juice
-a bunch of chives
-salt and pepper
1 Mix the beets with the vinegar juice and 3 tablespoons of olive oil, salt and pepper. Season the thinly sliced fennel with olive oil, salt, chopped chives and lemon. Put the mixture in a glass container covered with fennel, serve chilled.
STUFFED PUNTARELLA CHICORY
-1 head of chicory puntarella
-1 cup cooked white beans
-6-7 artichokes in oil
-1 can of tuna in oil
-1/2 tablespoon of parsley
-1/2 tablespoon of pickled capers
1 Wash and drain well the head of chicory and divide in puntarelle, divide into two parts each sprout to get small boats.
2 Mash the well-drained beans with the artichokes in order to obtain a smooth cream.
3 Mix the crumbled and well drained thuna with the chopped capers and the parsley. Fill the chicory with the two mixtures.
Multicolor tartufinis
-500 grams of bio yogurt
-150 grams of cottage cheese
-2-3 tablespoons of grated pecorino cheese
-2 tablespoons black sesame seeds
-2 tablespoons of sweet paprika
-2 tablespoons chopped pistachios grossly
-2 tablespoons sweet curry
-freshly ground pepper
-extra virgin oil
1 Put the yogurt in a colander (in a colander lined with a canvas or fine cloth bag hanging on the sink) for at least 12 hours.
2 Mix the yogurt with ricotta cheese and add some grounded pepper getting a pretty compact cream. With two teaspoons derive tartufini, roll them alternatively in sesame, in paprika, curry and pistachios. Yoou will get coloured and scented balls to let it rest in the refrigerator until ready to serve.
SCENTED WHOLE BASMATI RICE
-250 g whole basmati rice
-700 ml of water
-1 bay leaf
-1/2 cinnamon stick
-1 small onion 4-5 cloves
-5 cardamom pods
-4-5 stalks of parsley
-1/4 teaspoon of turmeric
-2 shallots, finely chopped
-2 tablespoons olive oil
-sea salt
1 In a saucepan, gather the water, herbs, salt and spices. Bring to a boil and cook covered for 10 minutes. In the meantime, sauté the shallots with some oil in a heavy-bottomed saucepan combine the rice and toast, stirring for 2-3 min.
2 Pour in the spicy broth, cover and bring to a boil. Cook the rice, 25 minutes should be sufficient.
SHRIMPS AND MIMOSA LEEK
-4 leeks
-2 eggs
-250 grams of cooked shrimps
-1 teaspoon of mustard
-2 tablespoons of vinegar
-3 tablespoons of olive oil ex.
-1 pinch of curry
-sea salt
-2 pinches of freshly ground pepper
1 Clean the leeks, cut them lengthwise keeping the part of their green aside, wash them well and cook them in water for 5-6 min.
2 Drain and cool with ice to keep their bright color. Hard-boil the eggs and chop them finely. In a small bowl emulsify the oil with the vinegar, mustard, curry, salt and pepper.
3 Put the shrimps in the center of a serving dish and surround them with the leeks You cutted into pieces of 5-6 cm, drizzle with the sauce and garnish with mimosa eggs.
THE EMBRACE OF YIN AND YANG
-250g prawns, shelled and cooked in advance
-1 avocado
-1/2 tablespoon of chopped parsley
-2 tablespoons lemon juice
-2 teaspoons of ginger juice
-5/6 red and green leaves of radicchio
-salt, pepper and extra virgin olive oil
1 Cut the prawns into small pieces and toss with the ginger juice, parsley and a little olive oil.
2 Put the avocado that You cutted into small pieces in a bowl , large enough to contain all the ingredietns, sprinkle with the lemon juice and season with salt and freshly ground black pepper. Then add the radicchio ripped up by hand, the shrimps and another bit of oil, mix everything gently and serve immediately.
3 According to the Chinese dietary the ingredients of this dish invigorate the Yang (shrimp, ginger and pepper) and nourish the Yin (avocado). There are also present all the flavors (salted: shrimp, salt, spicy: ginger and pepper, fresh: avocado, olive oil and shrimp; acid: lemon, bitter radicchio).
AWAKENING SALAD....
-1 bunch of mixed salad
-1 bunch of arugula
-1 bunch of radishes
-1 bunch of radishes novel
-1 handful of raisins
-2 tablespoons lemon juice
-shoyu, balsamic vinegar and oil ex.
1 Soak the raisins with the lemon juice, rinse and drain well the green salad, slice the radishes. Bring everything together in a bowl and season with olive oil, balsamic vinegar and shoyu. In season decorate with edible flowers (daisies, primroses, violets, etc.).
DUKKAH
-50 grams of almonds
-100 g of sesame seeds
-10 grams of coriander seeds
-3 grams of cumin seeds
-1 teaspoon of salt
-1 teaspoon of black pepper grains
1 Toast all the seeds in a pan and then break coarsely in a mortar with salt and pepper. It can be kept a few days in the fridge in a sealed jar.
° Egyptian dressing for salads
SWEETS with apricots and pistachios
-200 grams of dried apricots
-50 g of unsalted pistachios + 10 gr for decoration
-40 grams of brown sugar
1 Chop separately apricot and pistachio, then mix and form balls to roll in sugar and decorate with half pistachio.
SOFT CHOCOLATE CAKE WITH ORANGE
120 g dark chocolate 75%
80 g of butter
70 g of brown cane
80 g of rice flour
2 oranges
2 eggs
2 tablespoons fresh ginger juice
1 tablespoon honey
1/2 teaspoon of baking powder
1 teaspoon ground cinnamon
1 Melt the chocolate at very low heat, then stir in two abundant teaspoons of grated orange zest. Chop the butter and let it soften, then add the sugar and processed with a whisk until the mixture is soft and creamy. At this point amalgamate first the eggs and then the melted chocolate. Once formed a uniforme colored cream, stir in the rice flour, baking powder and cinnamon powder, sifted together.
2 Grease and flour a pudding mold and fill it with the mixture, then dip it in a water bath in a pan with high sides (or other suitable container) filled with hot water and bake at 150 ° C for about 50 min ..
3 Peel the oranges and cut them into small cubes, then season them with ginger and honey.
4 Let the chocolate cake cool down and decorate it (or serve it) with cubes of orange and ginger. This preparation You can cook in single-portion containers reducing the cooking time to 35 min.
---------------------------------------------------------------------------------------------------------------------------
Recipes by Lena Tritto Advisor food according to Chinese Medicine, Teacher of home kitchen, teaches at ScuolaTao Bologna and co-author of "The Tao and the art of the kitchen" Ed. Pendragon, Bologna 2012
Lena lives and works in Parma This email address is being protected from spambots. You need JavaScript enabled to view it. - 3386168358
---------------------------------------------------------------------------------------------------------------------------
