photo credit: mark78_xp
Tart renewing the classic combination of strawberries and bananas to make it more tasty.
Ingredients
- Pastry recipe as published
- 2 ripe bananas
- Approximately 500 g ripe strawberries
- About 2 tablespoons Powdered sugar
- 1 spoon Lemon Juice
Proceedings
1. Line a cake pan with the pastry, make holes and bake (the oven must be preheated 180 °) for 20 minutes.
2. Let cool.
3. Peel the banana, add a little lemon juice and mash with a fork until they are creamy.
4. Put the tart on a serving plate, spread the surface with cream and bananas, taking care to leave the board found out about 1 cm.
5. Cover the pie with strawberries, sprinkle with icing sugar and serve.
Nutritional Values
- Cholesterol 0
- Calories 480
- Carbohydrates 91
- Lipids 14
- Protein 6.2
photo credit: Sara Maternini
Personally I prefer this risotto without parmesan but with exceptional oil that is obviously enhanced by artichoke.
Ingredients
- 4 Artichokes
- Rice 320 gr.
- 2 cloves garlic
- 1 bunch parsley
- 4 tablespoons extra virgin olive oil
- Vegetable sauce
- 8 teaspoons Parmesan
- Lemon
- Salt and pepper
Proceedings
1. Clean the artichokes, cut into 4 pieces, wash and soak in acidulated water (lemon juice).
2. Put in a saucepan 1 tablespoon olive oil, drained artichokes, chopped parsley, squiized garlic and enough water to cover, salt, pepper and cook per20/30 minutes.
3. Let cool and then mash or shake it.
4. Prepare the boiling broth.
5. Take a saucepan, put the creamy froth, heat it and proceed to make the risotto as usually do.
6. When cooked, add the raw oil, more pepper, stir well and let rest for 2 minutes.
7. Serve the Parmesan separately.
Nutritional Values
- Cholesterol 4
- Calories 414
- Lipids 12
- Protein 9
photo credit: digipx.be
This kind of sauce should be soft, creamy, almost watery
Ingredients
- Onion 1
- 1 clove garlic
- 1 Carrot
- 1 large or 2 small zucchini
- Celery a small piece (stem)
- White wine 1 / 2 cup
- Thyme, marjoram, rosemary, sage
- Extra virgin olive oil 4 tablespoons o5
- Penne 320 gr.
- 8 teaspoons Parmesan
- 1 / 2 cup Milk
- Salt and pepper
Proceedings
1. Slice the onion and squeeze the garlic.
2. Cut into small pieces the carrot zucchini and celery.
3. Put everything into a large pan and add 1 tablespoon oil and cook on high heat for 4 to 5 minutes.
4. Add wine and let it evaporate, add the milk and to restrict the sauce.
5. Season with salt and add the spices, pepper and remaining oil.
6. Cook the pasta and season with hot sauce and Parmesan.
Nutritional Values
- Cholesterol 4
- Calories 433
- Lipids 14
- Protein 12
