Our cuisine - Seasonal Recipes

Brown rice with tofu and oyster mushrooms

(Riso integrale tofu e funghi ostrica)

Preparing time:2 hours - Time for marinating: 1 hour
Cooking time:1 hour for the rice, 30 minutes for the mushrooms, 15 minutes for the tofu

Ingredients:

• 750 gr oyster mushrooms, trim off the stalk and keep the heads whole.
• 400 gr  organic brown rice
• 500 gr tofu
• 1 dl olive oil
• 4 garlic cloves minced
• 25 cl cognac
• 2,5 dl cooking cream
• tarragon
• salt and pepper - parsley

1 L of marinade:

• 5 dl water
• 2,5 dl shoyu
• 2,5 dl red wine
• 1 pinch of marjoram

Preparation:

1. Cut each piece of the tofu in 4 slices,then marinate for1hour.

2. Wash and cook the rice in the traditional way: add twice the amount of water to the rice. In a covered pot cook on a high flame bringing to a boil. Lower the flame, add the salt and let it cook for 45 minutes. Turn off the flame, uncover the pot  and let the rice become fluffy for 10 minutes.

3. While the rice is cooking, sauté in oil the garlic and the mushrooms. When they turn golden, season with salt and pepper, sprinkle with cognac. Add the cream. Let it dry a little, add the tarragon and set aside.

4. In another pan sauté the tofu slices 5 minutes on each side then spray with shoyu.

6. Serve on plates keeping the rice, the tofu and the mushrooms separated. Garnish with minced parsley

Cream of potato and leek soup

(Crema di patate e porri)

Preparing time: 20 min.
Cooking time: 40 min.

Zutaten:

• 400 gr potatoes
• 2 leeks
• 1 clove
• 1 bay leaf
• 1 pinch thyme
• 1 glass cooking cream
• 1 L water
• salt, pepper

Zubereitung:

1. Peel the potatoes and cut coarsely. Wash the leeks and slice in rounds.

2. Place in a pot with 1 L cold water, the herbs, the salt and pepper. Bring to a boil and continue to cook on a low flame for 30 minutes. If the consistency is too thick, add more water.

3. When the potatoes are ready, mash them with a potato masher or an hand held blender. Add the cooking cream, stir and let it simmer for 5 minutes.