Three Italian Food Recipes by Therese Eljquist

Focaccia with vegan cheese, fennel and truffles. Photo: Therese Eljquist

Recipe: Focaccia with vegan cream cheese, lemon fennel and truffle

A sandwich inspired by one of my favorite restaurants in Trastevere, Casa Manco pizzeria. If you don’t get a pie, sourdough bread works, too.

Any amount of pancakes or sourdough bread

100g herbal cream cheese or other optional cream cheese

1 fennel

1 organic lemon

1 tablespoon olive oil

2 teaspoons truffle oil

2 tablespoons pumpkin seeds, toasted

1 bunch finely chopped parsley

Flake salt and freshly ground black pepper

Finely chop the fennel or chop with a thin knife. Mix the peel of a whole lemon + 1 teaspoon lemon juice and a pinch of flake salt. Put aside.

Cut the bread into four pieces. Spread the herbal cream cheese and cover with fennel. Sprinkle with pumpkin seeds, parsley and truffle oil.

Read more: Three delicious recipes straight from Italy

Farrur risotto with pumpkin and spinach.

Farrur risotto with pumpkin and spinach. Photo: Therese Eljquist

Recipe: Farroor with Pumpkin and Spinach

4 servings

Farro beans are a common ingredient in Italian dishes, but if you’re not at home, it’s a good idea to use whole oats, buckwheat, or rice. This is a simple type of risotto where I add all the liquid at once.

3 dl Farro, oats or wheat*

1 yellow onion

2 garlic cloves

9 deciliters of water

2 tablespoons vegetable broth powder

400g pumpkin (with rind and seeds thawed)

1 package. (230 g) boiled white beans

2 tablespoons nutritional yeast

150 grams of spinach

olive oil for frying

Salt and freshly ground black pepper

To apply:

1 bunch fresh parsley, finely chopped

olive oil

Peel the onion and garlic and chop finely.

Divide the pumpkin, extract the seeds, and chop off the peel. Cut the pumpkin into small cubes.

Fry the onion and garlic in a little oil over a medium heat until softened without coloring. Add the farro, water, broth powder and pumpkin. Bring to a boil and then simmer for about 25 minutes, or according to the pill instructions on the package. Stir every now and then.

Read more: Travel: Italian food travels through time and space

Pour the white beans and rinse. Mix with nutritional yeast and 1 tablespoon of oil until completely smooth. This will make the risotto creamy. Taste with salt.

When very little liquid remains at the bottom of the faucets, it’s time to turn the cream of the beans into the blisters, stirring until creamy. If necessary, add a little liquid if you feel too dry. Flip the spinach, remove it from the heat. Season with salt and pepper.

Serve topped with parsley and drizzled with a little olive oil, and one with truffles flavoring isn’t all wrong!

* Double-check if the beans you choose need to be soaked before. It is always written on the packaging.

Citrus salad with yogurt and hazelnut sauce.

Citrus salad with yogurt and hazelnut sauce. Photo: Therese Eljquist

Recipe: Citrus Salad with Yogurt and Hazelnut Dressing

4 servings

Perhaps one of the simplest desserts in the world, it’s perfect for swinging together now that citrus fruits taste better and better. You can serve it with any ice cream you want. I chose the vegan chocolate gelato with hazelnut sauce, a popular combination that can never go wrong.

2 oranges or blood oranges

4 clementines

1 pomegranate

2 dl coconut yogurt or other fat yogurt

2 tablespoons nut butter*

50 gm dark chocolate

1 bunch fresh mint

Flingsalt

Peel the citrus fruits and cut them into slices.

The seeds are divided, separated and peeled from the pomegranate fruit.

Chop pistachios and chocolate into coarse pieces.

Distribute the citrus fruits in four bowls or on small plates. Sprinkle a little pomegranate. Click outside the yogurt. Sprinkle over the nut butter. Sprinkle with pistachios and chopped chocolate. Garnished with fresh mint.

*If you get a firmer nut butter, you can mix it with a little water to your desired consistency.

Read more: Three good green recipes with a taste of Italy

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