PER ITALIANO "Insalata di Cavolfiore con Rucola e Noci"
Hi everyone... I know ! I haven't blogged anything lately.
We went to Istanbul at the last week of March. Although we were back in the beginning of April, for some reason, -it may be a probable result of the combination of several factors among which is spring fatigue-, I couldn't make myself sit down and write. I am hoping that things are going to get better soon.
This time our visit to Turkey wasn't only limited to Istanbul, the city I was born. We managed to organize a 3 days trip to Cappadocia as well. We said for ages that we wanted to go there but one way or another never had the chance. The idea came out a very short time before our arrival, during a video call session with my brother and sister in law. It was embraced by all four of us right away. We had a little time to organize ourselves but it wasn't a big deal. Since it wasn't the busiest period in Cappadocia we could easily found a "cave hotel".
Our plane landed in Istanbul at night, Thursday March 21st. We left some of our baggages at my brothers apartment, jumped in the car and hit the road immediately. Having just travelled from Italy (from Ancona to Bologna by train and then bus, from Bologna to Istanbul by plane) we were supposed to be tired but the formula of adrenalin and enthusiasm gives you enough energy to carry on I guess.
We arrived at the hotel around 6 am in the morning. We went to our rooms to sleep and rest for a while so that we would be fuelled up for the rest of the day.
In my humble opinion, it is a must to stay in one of the cave hotels when you go to Cappadocia. There are many in the area, you could easily get informed by tripadvisor or booking.com. We stayed at Ottoman Cave Hotel.
Cappadocia is a marvellous place where natural wonders meet a deep rooted history.
We started our tour with Göreme Open Air Museum which was very close to our hotel.
One of the most astounding places in the museum was the Dark Church where you could see an earlier example of The Last Supper Scene. The way Jesus and his followers gathered around the table is different from Da Vinci's world famous The Last Supper painting. Another detail is there are two chalices on the table.
Our second stop was Cavusin village and church.
Our next stop was Paşabağ.
It was cloudy most of the time but not cold at all with a temperature around 17ºC. It was ideal to wander around and take photos, no troublesome shadows!
After asking for some advise from our hotel we decided to book a table in the restaurant of Nostalji Cave Suit Hotel. We ordered our "jug kebabs" (testi kebabi) already on the phone. Since it is a slow cooking dish you are required to order in advance. Jug kebab consists of a mixture of beef and/or lamb meat with vegetables cooked in a clay pot or jug. The pot is sealed with bread dough or foil and is broken when serving.
I'll mention the 2nd day of our trip in my next post. It is not quite possible for me to tell you entire geological and cultural laying in Cappadoccia. For those who are interested, I tried to make this up by adding some links in addition to a few photos I shared here.
Now let us come to the today's recipe...
Ingredients:
450g cauliflower, in small florets
500g water
30g rocket
20g extra virgin olive oil
15g cider vinegar
Salt
30g walnuts
Preparation:
- Put water in TM Bowl.
- Place cauliflower florets in Varoma Bowl.
- According to how crunchy you like your cauliflowers cook them for 15 - 20 minutes at Varoma Temperature on Speed 1. Set aside.
- Empty TM Bowl.
- Wash and dry rocket salad.
- Transfer cauliflower in a serving bowl.
- Chop rocket and add to the cauliflower.
- Mix oil, vinegar and salt for 10 seconds on Speed 3. Dress salad with the sauce.
- Chop walnuts for 5 seconds on Speed 4-5. Add into salad.
- Mix all and serve.
Enjoy...
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