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Coconut curry soup

Let’s warm up with this creamy, hearty and healthy soup. The sweetness of the coconut perfectly compliments the curry and other spices.

prep time min 10 min     cook time 30-40 min
ingredients for 4-5
  • 1 can (400ml/14 oz) coconut cream
  • 1 can (400ml/14oz) chickpeas
  • 5 carrots, cut to rounds
  • 2 zucchini, sliced or diced
  • 1 onion, chopped
  • 2-3 garlic cloves
  • 1 tablespoon grated ginger
  • 1-2 tablespoons green curry paste
  • curry
  • turmeric
  • salt and pepper

to garnish

  • 2 avocados
  • handful of sunflower and/or pumpkin seeds
  • parsley or cilantro

1. Sauté the chopped onion and the garlic cloves for a few minutes in a large pot. Add ginger, spices and green curry paste and turn to coat.

2. Toss in the carrot rounds and zucchini slices, the size doesn’t matter since they will be blended.

3. Add the coconut cream, rinsed chickpeas and a can of water. All the veggies should be covered. Add also 1-2 teaspoons of salt.

4. Let simmer on low for about 30 min until the veggies are done. Blend with an immersion blender. Check the salt.

5. Ladle into large bowls and garnish with avocado slices, parsley (or cilantro) and seeds. I am one of those people who find the taste of cilantro to be soapy so I never use it.

BUON APPETITO!

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Stuffed mushrooms

When I use the term mushrooms, I usually mean white button mushrooms, sometimes portobello mushrooms. This was my lunch but these are really good for appetizers too, just prepare one per person.

Prep time  5 min     Cook time 20 min
INGREDIENTS FOR 3 FAIRLY BIG MUSHROOM
  • 3 button mushrooms
  • 100g Philadelphia or other cream cheese
  • parsley
  • 1 garlic clove
  • grated parmesan
  • olive oil
  • salt, pepper

1. Wipe the mushrooms with a wet paper towel, cut the stem and slice off the very end. Chop the stems.

2. Put the garlic in a pan with oil and add the chopped stems. Add some salt and pepper. Cook for 5 minutes.

3. Blend the stems, the cream cheese and the parsley.

4. Stuff the mushrooms with the cream, sprinkle parmesan on top and put in a preaheated oven at 170 °C (340F) for 15 minutes until the parmesan is golden  brown.

BUON APPETITO!

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Greek fava

I had a craving for Greek fava so I made it today. Fava is made with pureed yellow split peas. Not chick peas, not fava beans, not lentils (even though I have seen Greek fava called yellow lentils) nor white beans.

The best and most famous Greek fava comes from Santorini. This dish is served as an appetizer, a meze or a side dish, but it can also be a vegan main course. A part from being tasty, fava is really healthy, full of antioxidants and non-animal protein.

Every Greek mama has her own fava recipe just like every Italian mamma has her own tomato sauce recipe. Mine is a mixture of Cretan and Greek and having added some suggestions from the Internet.

Prep time  5 min     Cook time  1 h

INGREDIENTS FOR 8 (or even more!)
  • 1/2 kg (1 lb)  fava
  • 2  onions + some to serve
  • 1 peeled potato
  • salt and pepper
  • 1 dl (1/4-1/2 cup) EV olive oil
  • lemon
  • parsley
  • optional: kalamata or Gaeta olives, capers

1. Rinse the fava in cold water.

2. Bring the fava to a boil in 1.2 l  (5-6 cups) of water, skim the froth and add 2 quartered onions and a peeled potato cut into two or four pieces.

3. Let the fava simmer at very low heat for about an hour. Stir occasionally to keep from sticking. You might need to add a cup of water.

4. When the split peas are soft and the water has been reduced to leave a thick “porridge”, remove the pot from the heat and pass the fava through a food mill or use a stick blender or a food processor. I use a stick blender and blend the fava directly in the pot. You can puree it to a smooth cream or leave it more coarse.

5. Add the extra virgin olive oil, salt and pepper to taste. Put back on the heat and stir for 2 minutes but BE CAREFUL. The fava is piping hot!

6. Let the fava cool (it becomes considerably more solid) and serve it in a shallow dish. Add some chopped (spring) onion and parsley, some olive oil and lemon juice and alternatively olives or capers. Some use vinegar instead of lemon but I haven’t tried that yet.

BUON APPETITO!

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Pasta e fagioli

Pasta e fagioli aka pasta and beans. One of our faves at the moment. And you don’t have to add pasta, it’s just as good as bean soup. I’ve tried both  borlotti beans and  cannellini beans and they are both good, but I prefer the latter.

Pep time  10 min + the soaking time    Cook time  1,5 – 2 hrs

INGREDIENTS FOR 8
  • 500g  dried beans soaked overnight *
  • 400g fatty pancetta finely chopped
  • 200-300g fresh pig skins
  • 1 onion
  • 1 carrot
  • 1 celery stalk
  • 1  garlic clove
  • can of peeled/diced tomatos
  • 1 potato
  • peperoncino (chili pepper)
  • salt, pepper
  • extra virgin olive oil
  • grated Parmesan
  • fresh maltagliati pasta or any kind of short pasta

1. Flame the pork skins to remove bristles, rub them clean with a cloth, and cut them into strips. Or if you use the skin from pancetta, just cut that into strips. No need to clean.

3. Mince the onion, celery and carrot and combine them. Heat a bit of oil in a large pot and sauté the chopped pancetta until it begins to brown. Add the minced onion mixture, a crushed garlic clove and the spices and continue to sauté, stirring, for about 10 minutes.

4. Add the tomatoes, the drained beans, the peeled potato, the skins and water to cover abundantly, and bring to a boil. Lower the heat and let simmer until the beans are tender. Total cooking time about 1,5 – 2 hrs. Stir occasionally to keep from sticking.

5. After an hour, add 1 cup or more of water and salt.

6. When done, take an abundant cup of the soup with the potato (if it’s still in one piece or in chunks) and use a blender to cream it. Add it back to the soup.

7. Cook the pasta directly in the soup checking the water and salt. You can use the amount of soup for your need and refrigerate or freeze the rest.

8. Add a little bit of olive oil and grated parmesan to the plate

FOR THE VEGETARIAN ALTERNATIVE: leave out the pork skins and pancetta

FOR THE GLUTEN FREE ALTERNATIVE: use as soup or use appropriate pasta

Tip: If you want to serve it as soup, add croutons or pieces of grilled bread.

*the soaking time depends on the quality of your beans. Sometimes 8 hrs is enough, sometimes even less.

BUON APPETITO!

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Spaghetti alla chitarra with lemon pesto

We love pasta and have it almost every day and I constantly need new pasta recipes. Lately I’ve tried different pesto recipes and this one was perfect for our evening pasta.

Prep time 10 min    Cook time 8-10 min depending on your pasta
INGREDIENTS FOR 4
  • 320g pasta alla chitarra (tonnarelli)
  • 1 lemon –  preferably organic
  • 30 g between fresh basil, thyme, marjoram, parsley, mint
  • 30 g peeled almonds
  • 30 g grated Parmesan
  • extra virgin olive oil
  • pinch of coarse salt

1. While cooking the pasta, prepare the lemon-herb pesto.

2. Grate the zest of 1/4 of a lemon (avoid the white part, it will make your pesto bitter), squeeze the juice of a half a lemon, add all the ingredients in a bowl and use a mixer or a hand blender until the pesto is quite smooth. Check for taste. I grated too much of the zest  therefore my pesto was too lemony at the end. I kind of liked it but will definitely use less zest the next time. Of course it depends on the size of your lemon. So start with less and add if needed.

3. Drain the pasta 1-2 minutes before it’s al dente and pour it into a pan. Mix the pesto with the pasta, add some pasta water and let simmer for 1 minute.

4. Sprinkle the Parmesan on your pasta.

Tip: keep always a glass of your pasta water to add into the pan if necessary while you mix your pasta with the sauce

Tip: no need to use all the above mentioned herbs or you could use others

BUON APPETITO!

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Artichokes Roman style

I love carciofi alla romana : cleaned, trimmed, seasoned liberally with mint and parsley, and cooked.

A fresh Roman artichoke is a wonderful thing. The first ones to hit the stands – the cimaroli – are big and fat. They are the ones that grow from the main stalk of the artichoke plant, in early spring, pointing straight up. Not only are they incredibly fragrant and large, they are also amazingly tender, and have practically no choke (fine, fuzzy hair like filaments) or tough inner leaves. They are also quite expensive. Fortunately we find artichokes almost all year round in Rome so I don’t have to wait for their best season to enjoy them.

This is not a difficult recipe but it’s a bit time consuming especially the first time, but so worth your while.

Prep time 30 min     Cook time 30 min
INGREDIENTS FOR 4-5
  • 4 artichokes
  • a bunch of parsley
  • a bunch of mint (mentuccia)
  • 4-5 garlic cloves
  • salt and pepper
  • 1 lemon
  • extra vergin olive oil

1. Fill a big bowl with cold water and squeeze half a lemon in.  Keep the other half handy. Artichokes oxidize quickly, so you have to rub all cut surfaces with a lemon to prevent this. And if you don’t use gloves, you can rub your hands with lemon afterwards.

2. Take a bunch of parsley and a bunch of mint and 4-5 cloves of garlic. Chop finely and add 1/2 tsp of salt and about a 1/4 tsp of freshly ground pepper. (not exact measures)

3. Break off the tough, outer leaves of the artichoke, until you get down to the tender inner leaves. They are usually yellow on the bottom third, and pale violet at the top. When you break off the leaves, do your best to leave on as much of the root of the leaf as possible.

4. Once you have taken off the tough outer leaves, use a small knife and gently trim away the bright green parts from the stem. Turn the artichoke on its side, and cut off the top third (the pointy end of the artichoke). Make sure your knife is really sharp. Immediately rub the cut part with lemon, and immerse it in acidulated water. You can also halve the artichoke and remove the choke like I have done in the photo.

5. Lift an artichoke out of the water and  hold it with one hand, and carefully loosen the leaves, being careful not to break any off. Take a bit of the herb mixture and force it in between the leaves, and into the center of the artichoke. Keep doing this, until the artichoke is well seasoned. You want to use about 2 teaspoons of mixture per artichoke. Repeat for all the artichokes.

6. Choose a pot where the artichokes will fit very snugly, and place them, one against the other, with the tops (where the pointy end was) down or cut the artichokes in halves like I did and cook them side by side. If the stalks are big and thick, you can use those trimmed of the tough outer part to keep the artichokes from tipping over. In any case don’t throw the stalks away but use them. They are yummy too. Otherwise, you can use pieces of potato. Pour in about 2-3cm (an inch) of water but be careful not to pour the water directly onto the artichokes. Sprinkle with salt and pepper, and drizzle abundantly with olive oil. Place the lid on the pot and bring to a low simmer. Cook until done about 20-25 minutes. Keep checking to make sure the water hasn’t boiled away.

7. Let cool. Best served at room temperature.

BUON APPETITO!

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Creamy cauliflower soup

These kind of creamy  soups or veloutés can be used as a light main course or as an appetizer.

Prep time 10 min     Cook time 30 min
INGREDIENTS FOR 5-6
  • 1 cauliflower, cut into florets
  • 3-4 carrots, peeled and cut into rounds
  • 500ml water
  • 1 onion, chopped
  • 1 garlic clove, minced
  • olive oil
  • salt, pepper
  • curry powder (optional)
  • chili pepper or peperoncino oil
  • loose leaf parsley
  • grilled bread cubes (or croutons)

1. Add salt to the water and let it boil.

2. Put some oil in a large pan or pot and add the onion, garlic,  carrots and cauliflower and let simmer for a few minutes.

3. Add slowly the boiling water until the veggies are covered.

4. Add salt, pepper and curry powder and let cook covered for 20-25 minutes. Stir occasionally.

5. Take off the heat and blend with a stick blender directly in the pot.

6. Pour the creamy soup into your bowl and garnish with chopped parsley , olive oil or peperoncino oil and grilled bread cubes.

FOR A GLUTEN FREE ALTERNATIVE: leave out the bread or use appropriate bread

BUON APPETITO!

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Tuscan bean and veggie soup

Soups are my go to in these gloomy autumn days. Today at the market I found black kale also called Nero Toscana and decided to pair it with beans for a hearty soup.

Prep time 20 min     Cook time 1h (less if using canned beans)
INGREDIENTS FOR 6
  • 300g beans cooked in their liquid (or canned beans)
  • a bunch of black  kale, stemmed and chopped
  • a small red cabbage, cut into medium size stripes
  • 2-3 carrots, peeled and diced
  • 3 potatoes, peeled and diced
  • 1 onion, chopped
  • peperoncino
  • 3-4 tomatoes, diced
  • extra vergine olive oil
  • salt and pepper
  • 125g of pancetta or bacon
  • grated Pecorino cheese
  • slices of stale bread

1. Fry the onion until translucent about 5-7 minutes, add the pancetta cut into cubes and some peperoncino. Start with a few seeds and a little bit of skin. You can add more later if needed.

2. Add the carrots and potatoes, cabbage and kale and  finally the tomatoes.

3. Cover the veggies with the liquid of the beans, check the salt and let simmer for about 25 minutes at low heat. If using canned beans, cover the veggies with water.

4. Blend half of the beans and add them to the soup. Continue to simmer for 25 minutes.

5. Add the remaining beans.

6. Put slices or cubes of stale (or grilled ) bread in the soup bowl and start ladling soup on top of them. Add some Pecorino cheese and let rest for a few minutes.

FOR THE VEGETARIAN ALTERNATIVE leave out the pancetta

FOR THE GLUTEN FREE ALTERNATIVE leave out the bread or use appropriate  bread

BUON APPETITO!