Posted on

Fried friggitelli peppers in tomato sauce

Friggitelli peppers are small, slender, mild flavoured southern Italian peppers which are great for frying.

They can be just fried adding a fair amount of salt on top which is the way I usually serve them. But this time I wanted something a little different so I made them southern Italian style with tomato sauce.

prep time 10 min     cook time 15-20 min
ingredients for 4-5
  • 500g friggitelli peppers
  • 200g cherry tomatoes
  • 200g (small can) crushed tomatoes
  • 3 garlic cloves
  • peperoncino optional
  • salt
  • extra virgin olive oil
  • peanut oil for frying

1.  Wash and dry well the peppers one by one. The authentic way to cook these is to leave the stem and seeds on.

2. Pour peanut oil until it covers the bottom of a large skillet and heat it over high heat. Fry the peppers in two batches until they are turning brown (about 3-4 min) on all sides.

3. Remove them and add a fair amount of salt.

4. Clean the skillet and heat a few tablespoons of olive oil. Add garlic and after a few minutes add cherry tomatoes cut in half. After a few more minutes add crushed tomatoes and some salt and let cook on low for 15 minutes.

5. Add peppers to the pan and let simmer for a few minutes more.

6. Serve with crusty bread and be sure to wipe up all the sauce. I make this always as a main but if served as a side dish, this amount yields more.

FOR GLUTEN-FREE option, leave out the bread or use appropriate bread.

BUON APPETITO!

Posted on

Fried zucchini rounds

Fried zucchini rounds are almost as good as fried zucchini blossoms 🙂 The batter I make with flour and cold sparkling water gives the fried zucchini a very light and crispy coating almost like tempura.

prep time 15 min     cooking time  10 min total
ingredients
  • 1-2 zucchini
  • 3-5dl peanut oil
  • 1dl flour
  • 2 dl COLD sparkling water/mineral water
  • pinch of salt

Disclaimer: the quantities are very approximative.

1. Wash and cut the zucchini into thin even slices with a mandoline slicer  or a knife and pat them dry.

2. Heat the oil in a heavy bottom pot or pan over medium high until the oil is hot but not smoking.

3. In the meantime make the batter: Take the water out of the fridge just before using it. Blend the batter to the consistency of a heavy cream.  Add a pinch of salt.

4. Dip or soak the zucchini rounds in the batter and fry them in batches for a few minutes on each side until golden brown and crispy.

5. Drain on paper towels or better yet on brown paper sheets for fried food, season with salt and serve hot.

BUON APPETITO!

Posted on

Chickpea salad

I have a yummy salad recipe for you today: chickpeas, leafy greens and eggplant. This is one of those salads where you can use whatever veggies you have at home, and it is always good and filling.

prep time 10 min
ingredients for 2
  • 1 can (400g) chickpeas
  • roasted eggplant slices
  • 1 small cucumber
  • either a bag (125g) leafy greens or bag (125g)of baby spinach or both
  • handful of radishes
  • extra virgin olive oil
  • salt
  • balsamic vinegar

1. Place the leafy greens on your salad plate or bowl.

2. Drain the chickpeas and place the on top of the leafy greens.

3. Wash cucumber and radishes, slice them and add to the salad.

4. Halve the roasted eggplant slices and add to the bowl.

5. Make the dressing with extra virgin olive oil, balsamic vinegar and salt and toss the salad with it.

tip: like I said, you can use different ingredients. Here I have halved cherry tomatoes and celery rounds, but no radishes nor leafy greens.

BUON APPETITO!

Posted on

Spaghetti with walnuts

Once again I’m offering you a quick and easy pasta recipe. There are many recipes with a walnut cream but this one uses chopped walnuts that are slightly roasted.

prep time 5 min     cook time10-12 min
ingredients for 2
  • 200g spaghetti
  • extra virgin olive oil
  • 15 shelled walnuts
  • a bunch of loose leaf parsley
  • 2 garlic cloves
  • salt and pepper
  • grated Parmesan or Pecorino

1. Begin by heating a large pot of water over high heat. Meanwhile, lightly toast the walnuts for just a few minutes until fragrant in a pan over medium-high heat, stirring constantly. When the walnuts smell like they’re beginning to toast, remove them from the heat and transfer to a clean dish towel. Wrap them in the towel, and rub between your hands to remove some of the papery shells. Chop the nuts medium-fine, and set aside.

2. In a wide, heavy skillet or saucepan large enough to accommodate the cooked spaghetti, heat the oil over medium heat and add the garlic. Cook, stirring, until it begins to sizzle. Add the walnuts, stir together for 30 sec and remove from the heat.

3. When the water comes to a boil, salt generously and add the spaghetti. Cook al dente, following the recommendations on the package but checking about a minute before the indicated time. Add a little bit of the pasta water to the pan with the walnuts, and reheat over medium heat.

4. When the pasta is ready, drain and toss in the pan with the walnuts. Add the parsley, adjust salt if necessary and add pepper.

5. Serve immediately with a grated cheese of your choice.

tip: you could add some anchovies to the pan if you like them.

tip: add some lemon juice to the pasta sauce

BUON APPETITO!

Posted on

Creamy curry lentil soup

Curried lentil soup makes a great choice for a meatless lunch or dinner. It is full of flavour, healthy and easy to make.

prep time 10 min     cook time 45 min
ingredients for 4
  • 300g (1,5 cups) lentils, rinsed and picked
  • 2 tablespoons extra virgin olive oil
  • 1 onion, finely chopped
  • 1 large carrot, finely chopped
  • 1 rib celery, finely chopped
  • 2-3 cloves garlic, minced
  • 1 large potato, peeled and diced
  • 2 tablespoons curry powder
  • 1,2-1,5 l vegetable broth
  • salt and pepper
  • thyme
  • a few slices of grilled rustic bread

1. In a large pan or soup pot warm oil over medium heat. Cook onion carrot and celery, stirring often, about 6-7 minutes. Add garlic, sauté for 1-2 minutes then add curry powder and sauté for another two minutes.

2. Stir in broth, lentils, potato. Bring to a boil over high heat, cover the pot, reduce heat to medium-low and simmer until lentils are soft, about 25-30 minutes. Add salt and pepper.

3. Remove from heat and using  immersion blender, blend the soup to your liking either very smooth or a bit coarse . Check the salt.

4. Ladle the creamy soup into your soup bowl, add the bread and a little bit of fresh thyme.

BUON APPETITO!

Posted on

Penne pasta with broccoli rabe and sun dried tomatoes

I love the combo of slightly bitter broccoli rabe (cime di rapa or friarielli) and sweet sun dried tomatoes, but if you can’t find broccoli rabe, you can substitute it with broccoli. Not the same thing but a valid alternative.

prep time 10 min     cook time 15 min
ingredients for2
  • 180g penne pasta
  • 350g broccoli rabe
  • 10-12 sun dried tomatoes
  • 2-3 cloves garlic, diced
  • 4-5 tablespoons extra virgin olive oil
  • salt
  • grated Pecorino
  • peperoncino (optional)

1. Trim and rinse the broccoli rabe and blanche it max 5 min in boiling salted water. Keep the water and boil the pasta in it according to the instructions on the packet.

2. In a large pan warm oil over medium high and cook garlic and peperoncino, if using,  for 2 minutes.

3. Slice or dice tomatoes and add to the pan and cook for a few minutes. Add broccoli rabe and cook for  5 minutes adding a few ladles of the pasta water one at a time. Add some salt.

4. Drain the pasta 2 minutes before it is cooked al dente and toss it in the pan with the sauce. Serve immediately with grated Pecorino.

tip: you can add 2 anchovy fillets to the pan with garlic and peperoncino

BUON APPETITO!

Posted on

Chickpea and potato soup

An easy option for a quick, healthy and hearty soup. You can use cannellini beans instead of chickpeas if you want.

prep time 10 min     cook time 35 min
ingredients for 4
  • 500 g potatoes, peeled and cubed
  • 1 can (400 g) chickpeas
  • 1 l vegetable broth
  • 2 carrots, peeled and cut into rounds
  • 1 onion, diced
  • 2 garlic cloves, chopped
  • 6 cherry tomatoes
  • extra virgin olive oil
  • 2 bay leaves
  • 1 sprig of rosemary
  • salt and pepper
  • grated Parmesan cheese (optional)
  • grilled bread cubes or croutons (optional)
  • peperoncino oil (optional)

1. Heat a few tablespoons olive oil in a large soup pot and add onion, carrots and garlic. Cook for a few minutes until onion is translucent.

2. Add potatoes and vegetable broth and cook for 25-30 min total. After 15 min add halved tomatoes and chickpeas as well as bay leaves and rosemary. Season with salt and pepper.

3. Ladle into soup bowls and serve with grated Parmesan cheese, croutons and a few drops of peperoncino oil for added taste.

BUON APPETITO!

Posted on

Stir fried yellow bell peppers

Peperoni alla Nonna is one of the all time favourites in our home. The recipe is from my late mother-in-law hence the name Grandma’s peppers. Super easy to make and can be used as an appetizer or a side dish.

prep time 10 min     cook time 20 min
ingredients for 4
  • 3-4 yellow bell peppers
  • 4-5 tablespoons extra virgin olive oil
  • handful of Gaeta olives
  • salt
  • 4-5 tablespoons grated Parmesan

1. Cut peppers into strips and pat them dry.

2. In a large skillet heat the olive oil. Start frying your peppers in batches. Do not crowd the skillet. You may find a splash guard useful at this time.

3. After 4-5 minutes on high heat, turn the heat to medium and turn the strips. Season with salt. The peppers need to start turning brown.

4. Keep cooking until peppers are soft, about 8-10 minutes.

5. Move the first batch onto a plate and repeat with the others.

6. When done, put all the peppers in the skillet once more and add the olives, pitted if you want. Now add the “secret” ingredient which is the grated Parmesan. Stir to coat and turn off the heat after 1-2 min.

7. Serve warm or cold.

BUON APPETITO!

Posted on

Lentil soup with kale

When I went to the farmer’s market this morning, I didn’t have a clear idea of what I wanted to make for lunch. I opted for Tuscan kale also called Lacinato kale or black kale or Nero Toscana and decided to make a soup.

To trim the kale take each leaf of kale and run a sharp knife down both sides of rib, starting at fat end and sliding the knife down. Repeat for the entire bunch and discard ribs. Or do as I do and grab the stem with one hand and run your index finger and thumb of the other hand along the rib and pull from the fat end to the top tearing the leaves. Quicker.

prep time 10 min     cook time 45-50 min
ingredients for 6
  • 350g lentils
  • 2 l of water or vegetable broth
  • 1 bunch of Tuscan kale
  • 1 celery stick, cut into rounds
  • 1 carrot, cut into rounds
  • 1 onion, diced
  • 1-2 garlic cloves, minced
  • mix of aromatic herbs minced: oregano, marjoram, loose leaf parsley
  • 1 tablespoon tomato paste
  • 2 tablespoons extra vergin olive oil
  • salt and pepper
  • slices of crusty bread

1. Destem and chop the kale and rinse the lentils.

2. Heat the oil in a large pot. Add in the onion, garlic and herbs and cook for 3-5 minutes until translucent.

3. Add in the celery and carrot and cook for 2 more minutes.

4. Stir in the lentils and add salt and pepper.

5. Top with vegetable broth and tomato paste.

6. Lower heat and let simmer for about 30 minutes. The cooking time depends on the variety of lentils you use.

7. Stir in kale and cook for 5-8 minutes until kale has wilted.

8. Serve warm with bread.

Tip: For your carbs instead of bread you can use soup pasta like ditalini or conchigliette.

Tip: A little bit of peperoncino will give this soup some kick 🙂

FOR GLUTEN FREE ALTERNATIVE use appropriate bread or pasta

BUON APPETITO!

Posted on

Red cabbage and orange salad

This salad combines the crunchy texture of the cabbage and the sweet flavor of oranges for a delicious side dish. It’s quick and healthy and oh so pretty.

prep time 10 min
ingredients for 2
  • a very small red cabbage or half of a bigger one
  • 1 orange
  • a handful of cashews
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • salt

1. Discard the outer leaves of the cabbage,  cut in half and take out the hard core. Slice into thin slices either with a knife or a mandolin.

2. Peel the orange taking off all the pith. Then either cut into segments or slice into rounds. Note that the juices tend to run so place your salad dish underneath.

3. Whisk together the olive oil, balsamic vinegar and salt. Toss  through the salad and add the cashews.

BUON APPETITO!