INGREDIENTS: Dried onion
May contain traces of celery
NET WEIGHT: 20g portion
STORAGE: Store in a cool, dry place, far away from heat sources.
After use, reseal the packaging well. Do not leave exposed to air.
Produced in Italy with 100% Italian materials.
This is a CLEAN and GENUINE product, free from preservatives and artificial colours.
Gluten Free, also ideal for the kitchens of vegans, raw diets etc.
WHAT IS IT?: Dehydrated onion. An essential ingredient in the kitchen and to be used in every recipe. Adds the taste of fresh onions to your dish. Therefore, room for the imagination! READY TO USE.
HOW TO USE IT: Revive the contents of the package in hot water. Remove from the water and add to a pan, seasoning with the aromatic oil-based rosemary condiment . Continue by adding the other ingredients according to your recipe.
WHY choose BASE per CUCINARE ONION ?: The BASI per CUCINARE line uses exclusively vegetables that we have produced, controlled and monitored by our experts who guarantee a CLEAN product, that are therefore cultivated according to the standards of biologico-SANO (organic-clean). All of our vegetables are harvested during the ideal period of maturation and are dehydrated quickly after; this way, all of the organoleptic properties of the fresh produce are kept unchanged, which become concentrated and are then released during cooking. We offer the possibility to enjoy seasonal vegetables all year round with the same taste, colour, aroma and properties of those freshly picked.
RECIPE RECOMMENDED BY : Falafel
For: 4 or more people / preparation time: 24 hours / cooking time: 25 minutes / difficulty: 2
– 500grams of dried chickpeas
-20grams of chopped parsley
– Chickpea flour
– 1 clove of garlic
– 10grams of Base per Cucinare ONION
– Salt and pepper
– Extra virgin olive oil
Preparation: Soak the dried chickpeas 24 hours in advance and change the water after 12 hours. After the 24 hours, drain the chickpeas and put them in the container of a mixer along with the onion (already removed from the water used to rehydrate), the garlic and 2 spoonfuls of extra virgin olive oil. Blend everything together until you have a smooth consistency. Season with salt and pepper to taste and, if you like, also with herbs and spices such as chives or tarragon. With warm hands, form the falafel balls, each one with about one spoonful of mixture. If they turn out too soft or don’t stick together, add a bit of the chickpea flour. Preheat the oven to 180°. Grease a tray with a drizzle of olive oil and put all of the falafels onto it, equidistant from eachother. Cook in the oven for 25 minutes, until they are nice and golden. Best served with a yoghurt sauce.