Meatless Monday: raw spinach pesto with hazelnuts

Well, I make spinach pesto quite often, and my husband and the kids really like it, but yesterday I decided to make an easier version
Ingredients (serve 4)
200gr raw spinach
1 clove garlic
2 tablespoons hazelnuts
olive oil (extra vergine)
salt
Directions
It can not be easier, just mix all ingredients (for the olive oil, I just use how much it is nevessary to have a good consistency in the sauce, here I have used about 50 ml because the spinaches are quite watery) in the food processor, and you are ready!
It is full of vitamins and really tastefull, yesterday I have used to season the fresh pasta I have made with the pasta maker of the kenwood cooking chef.

I miei bambini e mio marito adorano il  pesto di spinaci, quindi lo preparo abbastanza di frequente. Ieri pero' ne ho fatto una versione a crudo che si e' rivelata ancora piu' buona.
Ingredienti
300gr di spinaci freschi
1 spicchio d'aglio
2 cucchiai abbondanti di nocciole
sale
olio extra vergine di oliva
Preparazione
Nel mixer mettere le nocciole, il sale e gli spinaci ben scolati e strizzati. Frullate fino ad ottenere una crema e poi aggiungete l'olio di oliva fino ad ottenere la consistenza desiderata.
E' una bomba di vitamine, e si e' rivelato ottimo per condire i maccheroni freschi che avevo preparto usando il torchio del kenwood cooking chef

Meatless Monday: crespelle

Crespelle, the italian name for crepes. My mother used to make them with ham and cream filling and a bechamelle sauce on them, wonderfull!
This is a vegetarian version, I have taken inspiration from a ravioli filling I have seen in this blog
The crespelle were delicious, however, nex time I will use more spice in the filling, since the combination potato and zucchini make it a bit too plain taste

Ingredients (serve 4)
For the crespelle
350ml milk
200ml water
2 eggs
250gr flour
For the filling
2 zucchini, chopped
4 potatoes, chopped
a bit of milk or water
oregano
For the sauce
500gr chopped tomatoes
1 onion
salt, pepper, oregano

olive oil

rasped parmigiano cheese

Directions
Whisk the eggs with milk and water, add slowly the flour, keep stirring in order to obtain a smooth dough.
Cook all the crespelle in a small pan (I used a 20cm pan) with a bit of oil.
For the filling, cook the potatoes for about 15 minutes, add the zucchini the last 5 minutes. Drain, and blend with a bit of milk.
Spread a bit of filling on each crespella, roll it and put in a casserole dish.
Make the sauce, warm the onion in the olive oil. Add the tomatoes, salt pepper and oregano and bring to boil. let cook for about 30 minutes.
Pur the sauce on the crespelle, add the parmigiano cheese (how much you prefer!) and bake in the oven (180 degree) for about 20 minutes

Happy birthday!

A couple of weeks ago, I have turned 38. Fabio also had its 7th birthday last week, therefore we celebrated together with family and friends yesterday.
This is the results of two days in the kitchen :-)

 This is the sweet buffet

Crumble cakes with raspberry and cream filling

Truffle cheesecakes

  

Fondant cupcakes

Cupcakes with chocolate ganache

And the dinner buffet

 Spinach quiche (puff pastry)

 Endive and blue cheese quiche

 Tomato focaccia

 Pepper roll

 Rice salad

Penne with sun dried tomato pesto