Italian cuisine is one of the best known and admired in the world. There are many tasty and full of vitality recipes inspired by it. Here are four of them:

1. Limoncello

Ingredients for 2 people:

  • 2 lemons
  • 60 ml of agave syrup
  • 500 ml of water
  • 1 cup of ice

Preparation (5 minutes):

Wash and cut the lemons, remove the seeds and pass them through a juice extractor. Then add the water to make the most of the lemon.

Sweeten with agave, ice and you already have it!

Notes:

If you do not have a juice extractor, you can crush the lemon and then pass it through a cloth bag, in the same way you would make a vegetable milk. Ideally, use the lemon at the time of squeezing, it is a quick preparation, unlike the original recipe, which is officially a liquor and carries a distillation with alcohol.

This version without alcohol can be taken before the meal as an appetizer or at the end, as a digestive.

2. Fresh cannelloni

Ingredients for 2 people:

  • 1 large zucchini
  • 1 teaspoon sea salt

For the cashew cheese:

  • 200 g of cashew nuts (previously soaked in water for 3 to 8 hours)
  • 2 tablespoons of nutritional yeast
  • 1 teaspoon garlic powder
  • 60 ml of lemon juice
  • 1 tablespoon of olive oil
  • ½ teaspoon sea salt
  • A little black pepper
  • 60 ml of water

For the filling:

  • 100 g of spinach
  • 150 g of mushrooms
  • 25 g of dates
  • 1 spoonful of nutritional yeast
  • ½ lemon juice
  • 2 tablespoons of tamari
  • ½ teaspoon nutmeg
  • ½ teaspoon coriander

Preparation (15 minutes + soaking):

For cheese:

Strain and wash the cashews.

Crush the rest of the ingredients until obtaining a cream.

Reserve.

For the filling:

Grind the ingredients until a pâté consistency is achieved.

Reserve.

For the assembly:

Cut the courgettes lengthwise into thin slices with the help of a mandolin.

Lay the sheets and macerate until they release water and soften.

Mix three quarters of the cheese with the filling.

Mount 3 or 4 sheets partially forming a large leaf and put a little of the filling. Roll up like a cannelloni.

Add 2 tablespoons of water and a little nutmeg to the remaining cheese. Stir until the consistency of a sauce is achieved.

Serve the cannelloni on a plate and pour the sauce on top.

3. Pizza with raw marinara sauce

Ingredients for 2 people:

For the base:

  • 125 g of ground flax
  • 100 g of ground macadamia nuts
  • 250 g of zucchini
  • 100 g of spinach
  • 2 tablespoons of olive oil
  • 1 teaspoon salt

For the sauce:

  • 300 g of fresh tomatoes
  • 50 g of dried tomatoes (previously soaked in water for half an hour)
  • 1 tablespoon of oregano
  • 1 teaspoon salt
  • 1 tablespoon of olive oil
  • 1 clove garlic

For decoration:

  • Basil leaves
  • Olives
  • Garlic
  • Cherry tomatoes
  • Olive oil

Preparation (15 minutes + soaking time and dehydration):

Grind all the ingredients until you get a consistency that is then moldable.

Stretch the dough in the dehydrator forming a fine circle and put it to dehydrate at 45 ˚C for about 3 hours.

Turn it over and dehydrate again for about 3 more hours. Check its condition, because the idea is that the dough is not completely dry.

Add the sauce on top with the olives and leave to dehydrate 1 hour more.

Serve the pizza with the basil, the olives, the garlic, the cherries and the oil. And enjoy!

Notes:

You can make this dough in advance and keep it in your fridge.

Make your own version by adding what you want above and achieve the thousand and one possible flavors: cashew cheese or other cheese, mushrooms, other types of tomatoes, spinach, figs…

4. Tiramisu

Ingredients for 6 servings:

For the base:

  • 150 g of nuts
  • 15 branch dates
  • ¼ teaspoon grated tonka bean
  • 1 heaped teaspoon ground coffee
  • 1 teaspoon of tahini

For the cream:

  • 200 g of cashew nuts (previously soaked in water for 3 to 8 hours)
  • 40 g of coconut oil
  • 1 teaspoon vanilla powder or essence
  • 40 g of coconut sugar
  • 1 pinch of sea salt
  • 120 ml of water

For decoration:

  • 10 g of cocoa powder
  • 10 g of powdered mesquite flour

Preparation (25 minutes + soaking and cooling time):

For the base:

Grind all the ingredients until a solid moldable consistency is achieved.

For the cream:

Strain and wash the cashews

Crush with the rest of the ingredients until achieving a creamy consistency.

For the assembly:

In a mold of 6 x 6 cm, place a little of the base, then add a little cream, then base again and finish with the cream.

Take to cool for an hour.

When serving, sprinkle over cocoa mixed with mesquite flour. To do this, sieve them with a fine sieve.

Notes:

You can keep the tiramisu in the fridge for a week or freeze it.

The tonka bean is a very aromatic spice reminiscent of bitter almond. It is obtained from the seed of a Central American plum. With only a little bit you can aromatize a lot, although it is an optional ingredient.

As for mesquite flour, it is obtained from a legume also known as white carob, from Central America and the southern United States. It does not contain gluten and provides a slightly sweet flavor.

Contagious passion

The culinary pleasure seems to breathe in the air of Italy and be heard in the thoughts of Italians. Personally, I was lucky enough to step on their land several times. I walked through different regions and I could see that each area is characterized by its own recipes and that each place dazzles for its ingredients.

When an Italian talks about food and tells you a recipe, he puts so much passion that the experience transports you to the present, it inspires you and your mouth becomes water. The innumerable culinary preparations that exist in that country have their history and anecdote behind them. Its authenticity, poetry and exquisite flavor have made some of its recipes have reached the whole world.

Bon apetit!