How to prepare an easy vanilla custard

Here is our new weekly video recipe, written version here below!!

EASY VANILLA CUSTARD

Dessert - Vegetarian - can be gluten and lactose free (see notes at bottom)

2 eggs
1/8 cup sugar
1/3 cup Italian 00 flour, almost packed
2 cups milk
1 tsp vanilla extract

Warm up milk.

In a saucepan, mix sugar and flour, then add eggs and vanilla extract, whisking to prevent lumps.

On medium heat add the warm milk in a thin stream, mixing and bring to boil, whisking continuously.

It will take about 5-8 minutes (the warmer the milk, the quicker the cooking).

Never stop stirring, otherwise your custard will stick to the bottom and burn, giving it an unpleasant taste.

This recipe make 4 individual little bowls.

- Use same quantity of corn starch or potato starch, for gluten intolerants.
- Use soy, almond, rice milk for lactose intolerants (or whichever milk you're used to)
- You can use vanilla beans, instead of the extract.
- For a more yellow custard, use 1 egg and 2 yolks.

How to prepare enriched hamburger patties

Here's our new weekly video recipe! It's fun and delicious, give it a try!!!!!!!!

ENRICHED HAMBURGERS PATTIES

Entree - gluten free

10 oz ground beef
7 oz bratwurst, 2 links
1 1/2 14-oz cans Borlotti beans, drained and rinsed
1/2 Parmigiano Reggiano or Grana Padano, grated
1 or 2 tbsp parsley, chopped
A few tbsp broth, chicken or vegetable
salt

Blend the beans with broth until you obtain a smooth cream and put it in a bowl; add meats, cheese, parsley, salt and mix well to combine all ingredients.

Shape as hamburger patties and cook over high heat in a non-stick skillet, on the bbq or on a cast-iron griddle.

Serve as a regular hamburger or just with french fries and or green salad (or any other vegetables you prefer).

This recipe made 10 patties.

- If you have some left, you can freeze them separate and use them when you need.
- You'll see that the beans give a different moist to the patties.
- Use Italian borlotti, not cannellini, because they are more hearty than the other ones and are perfect for this recipe.
- The cheese will make your patties stick, regardless. But they are good!!!
- This is a gluten free recipe
- You can find our video for this recipe here

How to prepare Tuscan onion beans and tuna salad

Here's the video of our weekly recipe. The written version is in the post here below!!!

ITALIAN CANNELLINI BEANS, TUNA, TOMATOES AND ONIONS SALAD

Salad - Lactose and Gluten free - Can be vegetarian (READ notes at bottom)

This is a very easy recipe, perfect for summertime because no cooking is required.

1 14-oz can/jar Italian cannellini beans
1 5.8-oz cans high quality tuna in olive oil
1 red onion, thinly sliced
2 ripe tomatoes.
Italian white wine vinegar
Salt and Italian Extra virgin olive oil, if needed


Put onions in a bowl with water and vinegar: it will take away some of onion's strength.

Slice tomatoes and arrange them in a bowl with a little salt, this way you'll help getting their juice.

Drain and rinse beans, this will remove salt in excess.

Start assembling your salad: in a big bowl transfer beans, tomato slices with their juice, onions (drained from the water).

season with salt and toss well.

Open tuna can and pour some of its oil on the vegetables, add tuna and mix until combine. If necessary, you can add the remaining oil.

This recipe serves 2-3

- Do not overdo with salt, both beans and tuna have it.
- If you like it, you can add boiled farro to this salad.
- This recipe is gluten free, lactose free and vegetarian if you remove tuna!
- We carry part of the ingredients, except for fresh onions and tomatoes.
- You can find a video for this recipe here

How to prepare bowties pasta with cannellini beans pesto and stracchino ...

Here's our new weekly video recipe, the written version is here below!!!!!!!!!!!!

ITALIAN FARFALLE (BOWTIES) WITH PESTO, STRACCHINO CHEESE AND CANNELLINI BEANS

Entree - Pasta dish - Vegetarian and possibly Gluten free (READ notes at bottom)

1 lb Italian farfalle pasta (bowties)
4 tbsp Italian pesto
1 14-oz can Italian cannellini beans, rinsed and drained
4 oz Italian stracchino (or crescenza) cheese
Italian Sea Salt

Bring a large pot of water to a boil.

In the meantime, blend 2/3 of the beans with a few tbsp of water.

Arrange pesto in a heat-resistant bowl, big enough to contain pasta too, and place it over a pot with simmering water.

Warm up pesto, stir in stracchino cheese and both cannellini beans whole and cream.

When water boils, add salt and stir in pasta. Boil until al dente and drain; remember to reserve some of the cooking water.

Transfer pasta to the bowl, stir to coat pasta well and use a few tablespoon of the reserved water, if sauce is too thick.

Serve immediately.

This recipe serves 4-6

- This is a vegetarian recipe. To make it gluten fee, use Italian corn pasta.
- We do carry ALL the necessary ingredients.