Sunday, May 28, 2017

Miniature Sushi, every piece is a grain of rice

I find it very relaxing to make miniature food, and I particularly enjoyed making this. 
Could it be the smallest sushi in the world? Each piece is exactly a grain of rice! But it is easier that you may think, just check the video out.

I made the rice like regular sushi rice (recipe here) and for the toppings I just used a variety of Japanese pickles, plus nori and bamboo shoots, so this is actually a vegan sushi. It looked super cute!!

Photos and Recipes by Alessandra Zecchini ©

Monday, May 15, 2017

Smoothie with fresh turmeric (curcuma)

After a few smoothies with turmeric powder (lovely, I must say), I decided to buy the fresh root and give it a try. It is milder (well, I didn't use tons!) and fresher, with a different 'zing', a bit like fresh ginger.

For this smoothie I used a banana, some frozen mango, a kiwi gold (yellow kiwi), a piece of fresh turmeric root (peeled) and coconut water as a base. I was expecting the smoothie to be more yellow, of course not as yellow as with turmeric powder, but at least a bit more than what I got, so more cutting of roots and more 'experiments' are needed :-).

Photos and Recipes by Alessandra Zecchini ©

Tuesday, May 2, 2017

White asparagus carpaccio - carpaccio di asparagi bianchi

White asparagus are a real treat, and the most famous are from Bassano, in Veneto. I got a bunch for my birthday, the Bassano bunches are quite big so we made a few meals out of them: I tried the alla Bassanese and also al burro, but nothing beats a carpaccio, simply made with:

raw white asparagus, cleaned and thinly sliced
Rocket salad (rucola)
Shaved Parmigiano Reggiano

to dress: extra virgin olive oil, salt and (optional) balsamic vinegar.

Photos and Recipes by Alessandra Zecchini ©


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