DUe spring recipes, more and less light, which make the green men very attractive. They are taken from My seasonal cuisine (Mondadori), where TirmagnoContent Creator very popular, puts his healthy and authentic cuisine on the table. For which the earth and the seasons still count, and a lot.
Potato and asparagus salad
Ingredients x 4:
250 g new potatoes
400 g big asparagus
240 g pre -cooked chickpeas
1 handful of dried tomatoes
3 cloves of garlic
walnuts, rosemary and sage.
For herb cream:
4 twiging twigs, 2-3 sprigs of rosemary
40 g Parmigiano Reggiano
1 clove of garlic
40 g anacardi.
Procedure
Divide the potatoes in half. Peeled the asparagus lengthwise. Blend all the ingredients for the herbal cream Until obtaining a creamy consistency. If necessary, add cold water to adjust the density.
Potato and asparagus salad. Tirmagno’s recipe, photo by Carlotta Rasse, taken from “My seasonal cuisine” (Mondadori).
In a large pan, heat a drizzle of oil with 2 crushed cloves of garlic. When the oil is hot, Arrange the potatoes with the side of the pulp facing downwards. Let them brown without moving them until golden brown, then turn them and cook them on the other side. Add chopped rosemary and sage and continue cooking for the last few minutes (10-12 minutes on the pulp side and 7-8 minutes on the other side, over medium heat).
In the same pan, prepare a new sauté With oil and 1 clove of garlic. Quickly jump the asparagus, which must remain crunchy and almost raw. Also add the chickpeas and sauté them briefly.
In a large bowl, add the golden potatoes, the asparagus and chickpeas. Add the marjoram and rosemary cream and mix everything well. Serve with a few walnut kernels and dried tomatoes cut into strips.
Tirmagno “My seasonal cuisine” (Mondadori).
Mini Tacos
Ingredients x 4:
8 Mini Tortillas
500 g Rapa peaks
400 g caciocavallo
2 cloves of garlic
2 tablespoons of extra virgin olive oil
dried tomatoes
Chili pepper, salt and pepper.
Mini Tacos with herbs. Tirmagno’s recipe, photo by Carlotta Rasse, taken from “My seasonal cuisine” (Mondadori).
Procedure
Clean the turnip greens by eliminating the hardest partsleave the peaks intact, then blanch them in a pot with salted water for 3-4 minutes from the resumption of the boil and drain them well. In a pan, heat the oil with the crushed garlic and the chilli pepper. When the garlic is golden, add the turnip greens and sauté them for a few minutesas long as they are well flavored. Season with salt and pepper.
Cut the caciocavallo into chunks about 1 centimeter and arrange them on the mini tortillas. Melt the cheese in a static oven at 190 ° C for 7-8 minutes or in air fryer for 5 minutes at the same temperature. Serve by placing the turnip greens and the strongholds of dried tomatoes Above the Tortillas.
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