Recipe n.6

April 25, 2010

MY ITALIAN TRICOLORE SPREADS

I love spreads in general, sweet and savory. It’s good to always have some in the refrigerator, they make a perfect appetizer or a quick delicious snack on bread or chips or a perfect base to make sandwiches. You can certainly buy them ready made in any supermarket but they don’t taste anything like healthy homemade spreads. I like to make my own spreads in big batches so that I can freeze some and have them handy when I need them. They are easy to make and you can be very creative with them. There are ‘no rules’. These three spreads are my family’s favorite and when you put them one next to the other they look just like the Italian flag!  Isn’t it pretty?

TRICOLORE SPREADS

Ingredients

Green spread:

  • 2 cups Frozen Peas
  • ½ cup Fresh Mint
  • 3 cups Vegetable broth
  • Salt and pepper

White spread (Hummus):

  • 8 ounces dry chickpeas
  • 2 Tbsp Tahini (Sesame paste)
  • 2 Garlic  cloves smashed
  • ¼ tbsp ground cumin
  • 1 tbsp fresh lemon juice (optional)
  • ¼ cup good quality extra virgin olive oil
  • Salt and Pepper

Red spread

  • 10 ounces of sundried tomatoes from a jar (in olive oil),  drained and chopped
  • ¼ cup fresh thyme or basil
  • 2 Garlic cloves, smashed
  • ¼ cup good quality extra virgin olive oil
  • Salt and pepper

Let’s start with the ‘green spread’: cook the peas for about 6 minutes in boiling water with the vegetable stock.  Drain the water and let it cool down for a few minutes. In the meantime chop the mint slightly and place it in a food processor. Add the peas, salt and pepper. Blend until it reaches a creamy consistency.

For the ‘white spread’: after you have  been soaking the dry chickpeas overnight, rinse them well under running water. In a big pot cover the chickpeas with water and bring to boil. Reduce the heat to simmer and  cook for about 2 hours. Drain the water but reserve some for later. In a small skillet pan add 1 or 2 spoons of olive oil and when it is hot add the garlic. As soon as the garlic turns golden brown remove from the heat. In a food processor place the chickpeas, sesame paste, garlic with the olive oil, salt and pepper and blend  until you reach a creamy consistency. Add some of the water you cooked the chickpeas with to adjust the consistency.

For the ‘red spread’: Drain the olive oil from the sundried tomatoes jar and place the chopped tomatoes, garlic, thyme , salt and pepper in a food processer and blend until smooth. Slowly add the rest of the extra virgin olive oil.

Transfer the spreads to 3 different bowls and arrange  slices of toasted bread on a platter to serve the spreads on.

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3 Responses to “Recipe n.6”

  1. Lea Says:

    Am interested in trying the green spread especially! So funny b/c I had dinner at Otto w/ my parents last night and I ordered Taccozette w/ Piselli e Ricotta Salata. Which sounds very similar in a way…English peas & mint kind of made a pesto w/ a bit of shaved Ricotta Salata. Was very tasty…

    Like

  2. Chef Chuck Says:

    They all look so good~~

    Like

  3. Lindsey Says:

    This looks fun, fresh and easy. Perfect for a quick fix when friends are on the way!

    Like


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