Vegetarian Italian: La Cucina Verde combines tradition to surprise

Italians, however, are rather protectionist set about the dishes of their Mamma, let Miki Deurinck and Kristin Leybaert is not from their own version of classics in store. In their cookbook La Cucina Verde, combining the best of Italian cuisine with the best of themselves.

Gesouffleerde spinazieschelpen in creamy eggplant-tomato sauce (recipe below) © La Cucina Verde / Heikki Verdurme

The two founders of The Vegetarian cooking studio, to abide in love in the heat of the Italian kitchen. For years they let themselves through inspired: for example, they use mountains of fresh herbs and vegetarian chefs, they are committed to (a lot of) fresh vegetables. Now Miki Deurinck and Kristin Leybaert their Italian-inspired dishes also bundled in a beautiful and inspiring book: La Cucina Verde.

Own twist

‘Each recipe is a surprise,” says Miki, and Kristin, “even for Italians’. That’s true for sure: you immediately feel that this book is not written by an Italian matron, but that does nothing negative to mean. Each recipe has something recognisable and yet have the vegetarian cooking chefs of their own twist to many classics. Pizza, pasta, tiramisu,… name it and you’ll find a recipe back in La Cucina Verde, all will perhaps be slightly different from what you are used to.

Many recipes are also vegan. “You may rest assured that the vegetable-based alternative to dairy is at least as good,” said Kristin, and Miki. At the least, remarkable, for cheeses such as mozzarella, Parmesan, ricotta and mascarpone appear at the Italian kitchen, to hear if potatoes in the Belgian.

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The combination of the delicious but first of all, Italian cuisine with the vegetarian (and vegan), especially in the last few years of her own voice is, is a guarantee for a special look at tradition. So, you will discover dishes such as risottotaart with mushrooms, pompoenlasagne without pasta, citroenmousse with parsnip. We can get a taste of this gesouffleerde spinazieschelpen in creamy eggplant-tomato sauce.

Miki Duerinck & Kristin Leybaert, La cucina verde

ISBN 9789022333679 | 176 p. | € 24,99 | Published in M-Books

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