Mushrooms stuffed with spinach and cheese, served with béchamel sauce – a warm appetizer which is both delicate and hearty. This dish can be easily made suitable for the vegetarian diet, only be skipping the bacon.
I stuffed my mushroom caps with hard-boiled quail eggs and spinach cream, seasoned with fresh thyme and garlic. For the spinach filling I used frozen spinach, 3 types of cheese (feta, cream cheese and parmesan and sauteed mushroom stems).
Continue reading Mushrooms Stuffed with Spinach and Cheese, Served with Béchamel Sauce
I might have mentioned my eternal love for pasta. Here’s the thing: if I’d have to choose between chocolate and pasta, I’d choose the latter. Oh, and I love chocolate, I just love pasta even more. My obsession for pasta began during early childhood. I remember that my grandmother used to make huge sheets of dough, which were later cut into delicate ribbons and served with poppy seeds or walnuts. Later I learnt that those exquisite ribbons were in fact tagliatelle.
Today I have a propose for you: tagliatelle made from scratch, served with two types of ragù. The first one is a classic beef ragù, decadent and flavorful and the second one is a vegan lentil ragù, nutritious yet incredibly tasty. Why should we include lentils in our diet?
Continue reading Tagliatelle Made from Scratch Served with Beef Ragù / Lentil Ragù