BAVETE COM ABOBRINHA E TOMATES SECOS
UM PRATO RÁPIDO, LEVE E MUITO GOSTOSO!
500 g de massa longa de grano duro
2 abobrinhas cortadas e meias rodelas
1 cebola picadinha
2 dentes de alho picadinhos
100 g de tomate secos fatiados
1 colher (café) de orégano ou tomilho fresco
Azeite e sal a gosto
Queijo parmesão ralado para finalizar
Modo de fazer
Colocar uma panela com água no fogo e quando ferver juntar a massa e o sal, mexer bem e deixar cozinhar até o ponto alto dente.
Enquanto isso preparar o molho.
Numa frigideira grande antiaderente cobrir o fundo com azeite e dourar a cebola com o alho, juntar a abobrinha e deixar cozinhar até o ponto ao dente, acrescentar os tomates secos, o sal e o orégano, deixar tudo pegar gosto. Caso haja necessidade acrescentar uma concha da água do cozimento da massa.
Escorrer a massa e jogar no molho, deixar pegar o gosto e servir em seguida polvilhada com um bom parmesão ralado.
Did you know there is a difference between a crisp and a crumble?⠀
Crumbles and crisps are very similar, with the name crumble originating from England. They both contain fresh fruit with a streusel-like topping that gets baked until the fruit is cooked. The original difference between the two lay in the streusel topping: crisps would contain oats and crumbles would not. #nowyouknow ⠀
I picked up the juiciest peaches at the farmer's market and they are ready to be turned into my Peach Walnut Crisp recipe. 🍑#thereciperedux
Hospitality chain Four Seasons Hotel will launch a summer vegan menu at its Beverly HIlls location from July 25 until September 7. Vegan Prince Khaled bin Alwaleed bin Talal has partnered with famed plant-based chef Matthew Kenney to create the Folia menu, which will be available at the hotel’s poolside Cabana Restaurant, as well as its wellness rooms and suites.
With a focus on fresh ingredients, the menu features appetizers including Watermelon Poke and Hearts of Palm Ceviche, entrées such as Cacio e Pepe kelp noodles with cashew pepper sauce, and dessert items such as Coconut Cream Pie with macadamia crust and banana crème. “This new venture will introduce truly healthy menus to people who otherwise would not have had an opportunity to see the array of options available in the plant-based world, especially when a master chef is at the helm,” Prince Khaled said. “This project is just the beginning of a larger vision in which we see Folia be the platform for change across the entire hospitality and food service industry. Not one restaurant or one menu, but a greater plan on a global scale.” Last year, vegan celebrity chef Leslie Durso created 25 vegan offerings to serve at the hotel chain’s Punta Mita resort in Mexico.
Source | @vegnews