cpumpkin hips, pumpkin cream with dried fruit topping, fennel cream and chestnut and fig mousse. Easy said, but also easy… done! We have prepared this veg menu with the Paduan chef Cristina Biollo, founder of Artisti del Vegetariano. With other colleagues and bloggers we participated in one show cooking in the boutique in via Mercato, in the heart of Brera, in Milan.
For me being a vegetarian it was an irresistible invitation. Also because, in general, thehe vegetarian cuisine is quite complex and, if you’re not a stove lover (alas that’s my case), become even preparing a simple spelled dish is a bit of a torture.
Cristina Biollo, on the other hand, taught us how to prepare these recipes quickly and with the same vegetables. Nothing from the series is thrown away. What a surprise! After all, his mission is to spread the word of cooking and eating healthy without waste. So, for example, I “discovered” that with pumpkin peels you can create crunchy chips very pleasant. And I’ve always thrown them away mercilessly.
Vegetarian cuisine: 100% green, km 0, without waste and eco-sustainable
His key pillars (which he also spreads in his Instagram account) are: 100% green, km 0, without waste and eco-sustainable. Cristina was born in Padua, and has now landed in Milan with two “branches”. She cares about her story about her because it is her identity about her. Cristina Biollo’s adventure began in the 90s behind a fruit and vegetable stand in the Herbs market in Padua. In 2008 he opened the first crudités laboratory in the center of the capital of Padua in the oldest covered market in Europe: “Sotto il Salone” in Palazzo della Ragione. Over time, the Paduan chef has participated in various television programs including the Test of the Cook And Green Line and wrote two books Les Crudités by Cristina And Christine’s Cotto. Here are the recipes tested for you (and very easy to prepare).
Pumpkin Chips
Ingredients
1 pumpkin
Oil to taste
Salt to taste
Polenta flour
Method
Remove the peel of the pumpkin and cut it into strips. In a bowl, season the pumpkin, then arrange the preparation in a pan and finally bake at 180 degrees for 20 min.
vegetarian pumpkin chips
Pumpkin cream with dried fruit topping
Ingredients
1 pumpkin cut into cubes
Oil to taste
Salt to taste
Dried fruit
Method
Cut the pumpkin into cubes and bake for 20 minutes at 180 degrees, place the pumpkin seeds and other seeds of your choice in another pan, always in the oven at 180 degrees for 20 minutes. Once the pumpkin is ready, put it in a blender with oil and salt and blend it until you get a creamy mixture. Place the contents in a bowl and add the dried fruit topping.
Fennel cream
Ingredients
3 tops of fennel
1 cup of water
3 tablespoons of oil
2 tablespoons of apple cider vinegar
1 tablespoon of balsamic vinegar
salt
Method
Arrange the 3 fennel tops in a blender add the cup of water, 3 tablespoons of oil, 2 tablespoons of apple cider vinegar, salt and blend. Once you have obtained a creamy mixture, add a spoonful of balsamic vinegar.
Vegetarian cooking: fennel cream
Chestnut and persimmon mousse
Ingredients
10 chestnuts
2 persimmons
50 g of sugar
Method
Bake the chestnuts for 20 minutes in a preheated oven at 180 degrees, once the chestnuts are cooked place them in a blender together with the persimmon filling, add the sugar and blend everything
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