toIke millions of people around the world, ideas are often planted in my head by a couple called Alessandro Vitaly and Iasmina P.The videos documenting their recipes based on the vegetables that grow, with the aim of using everything at all. It was edited to social media, their videos are not designed not only to attract, but to photograph the attention of Tiktok talisman, then connect the information rush within seconds. However, the well -calculated impulsion of decisive movements and aquariums, Alessandro (known as his name Hot SharpHe is a beloved, calm and good teacher.
Months until now, his enthusiastic and entertaining approaches to vegetables or operation sent me to the kitchen to fly something and rub it with salt, to turn into noisy or cake. “Such a living thing for us today,” is what Jin Gregson said about the ideas of Giakomo Castlevri, supporter in the sixteenth century of vegetables, fruits, herbs, and Vegetables From Italy (1614), and I think the same can be said about Alessandro.
In fact, Giacomo and Alessandro have a large amount of shared. Born for nearly four centuries, as well as 100 miles in Modena and Viruna, both developed the love of vegetables at an early age; He moved to England and became keen on gardeners who are determined to share practical, simple and elegant ways to prepare vegetables. I have long been a fan of Giacomo, so far after I put it in a complementary relationship with Alessandro; The two provide me with a multi -dimensional inspiration. I am only sorry that they cannot participate in presenting a TV program.
Their double inspiration this week is ScarpacciaWhich apparently the old shoe – a clear picture of the final dish. He was Alessandro High Video This taught me about this baked zucchini dish, which has endless differences, but two wide shapes. First, a sweet version, often called Torta Dolce de VerduraSweet cake of vegetables made of equal amounts of flour and zucchini, along with basil, sugar and yeast. Thenthere is the delicious Scarpaccia, the typical of Luka Province (especially the town of Kamyor), which is baked thin slices of zucchini and its flowers for about an hour in the mixture of eggs, flour and cheese.
I was inspired by all of the above, in addition to Castelvetro pies, for this version that tastes like an intersection between chickpeas flour (I am thinking here in Italy Farinata Or Indian Bisan Ka Shila) Vegetables and chickpeas are flour pies, such as Bakuras.
If we look again on Giacomo and Alessandro for inspiration, grated cabbage, beets, and apple salad with feta will be good here, as well as a green salad that you wear according to the sacred Castelvetro Law of the authorities: a lot of salt, generous quantities of oil and a little vinegar.
Zucchini, onions, and chickpea flour bread (no DarPaccia Camaiorese)
1 kg of zucchiniWith flowers, if possible
1 handful Spring onion
2 moisture tablespoon Chickpeas (Gram) flour
1 moisture tablespoon Parmesan grated
Fresh black salt and pepper
Olive oil in virgin
You need an adhesive, about 36 cm x 20 cm baking tray, with the lip. Using the molasses, cheese police from the box mummified or a sharp knife, cut zucchini and onions (both white and green parts) into thin rounds. If you have zucchini flowers, cut them almost.
Place the vegetable slices (but not flowers) in a colander or sieve sitting on a plate and sprinkle over a teaspoon of salt. Use your hands to relieve salt in vegetables, then leave it to sit for two hours. Vegetables will release liquid while sitting, but they are pushing to pressure down, so that the largest possible liquid is released on the plate (the liquid reservation at the present time).
Put the vegetables and flowers in a bowl and add chickpeas, parmesan, some salt and some grinding from pepper, and throw everything together. There may be enough moisture in the vegetables that the flour makes with a mixture similar to the mixture; If not, add a little bit of the seized liquid and throw again. Raise the mixture in the stairs and level with your hand – it should be a depth of about 1 cm. The upper part with olive oil and bread at 200 ° C (180 ° C)/390 f/GAS 6 for 20 minutes.
