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Fried zucchini flowers Roman style

I love fried zucchini flowers. There are many ways to prepare zucchini flowers depending on the cook and the region. My favourites are Roman style deep fried flowers. There are also different ways to prepare the batter. Mine is prepared with flour and cold sparkling water to obtain a very light and crispy coating.

Fry up a batch, enjoy them fresh, then do more. That way they stay crisp and light. You want male flowers which have stems. Females are attached to the squash. Ask for flowers at farmers’ markets and in specialty food shops. Be sure the blossoms are from zucchini as other squash flowers often have strong, unpleasant flavors.

If you need to wash the flowers, do it very gently and dry them suspended upside down. I never wash them, gasp! Use a cold-pressed vegetable oil (peanut or grape seed oil are best), if possible.

prep time 10 min     cook time 15 min
ingredients for 12 flowers
  • 12 male zucchini flowers
  • 3-5dl peanut oil
  • 1dl flour
  • 2 dl COLD sparkling water/mineral water
  • 12 pieces, about 1 cm, of anchovy
  • 12 pieces, about 1 cm, of mozzarella
  • salt

It is very hard to give exact quantities because I make the batter without measurements so bear with me. I’ll illustrate with photos.

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.

Gently remove the pistil from each flower. Here it is removed.

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

Place one piece of anchovy and mozzarella in each blossom.

Dip the blossoms in the batter

Fry two to three blossoms at a time on both sides for a few minutes until crispy and golden brown.

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

BUON APPETITO!

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Sheet pan chicken, broccoli and carrots

The secret of this one sheet pan chicken and broccoli recipe is the balsamic vinegar seasoning.

prep time 15 min     cook time 25-30 min
ingredients for 4
  • 1,2kg chicken breast and/or drumsticks
  • 400 g broccoli florets
  • 3 carrots in sticks
  • 1-2 red onions, quartered
  • 250g baby bella mushrooms, quartered
  • 10-12 cherry tomatoes, halved
  • extra virgin olive oil
  • balsamic vinegar
  • salt and pepper
  • thyme and origano

1.Pre-heat the oven to 200C.

2. Prep all of your chicken and veggies and dump them on a sheet pan or an oven proof glass dish.

3. In a small bowl add 2/3 of oil, 1/3 of balsamic vinegar, spices, salt and pepper.  Whisk together.

4. Pour the oil mixture over the chicken and veggies and mix well.  Lay out in a single layer.

5. Bake in a pre-heated oven for 25-30 minutes or until the chicken is cooked.

BUON APPETITO!

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Leafy green salad with green apples

I love to mix veggies and fruit in my salad. The slightly tart flavour or the green apple goes so well with the leafy greens.

prep time 10 min
ingredients
  • 1 bag (125g) leafy greens
  • 1 green apple, cored and sliced
  • 4-5 big button mushrooms, sliced
  • 1 small cucumber, sliced
  • a handful of pomegranate seeds
  • 1 can (80g) tuna
  • salt and pepper
  • extra virgin olive oil and balsamico for the dressing

1.  Place the leafy greens on your salad tray/bowl.

2. Add the apple, mushrooms, cucumber and tuna and mix lightly.

2. Add your dressing and salt and pepper.

3. Sprinkle the pomegranate seeds on your salad.

BUON APPETITO!

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Chicken veggie bean soup

This soup is easy to make like most of my recipes. It is full of flavour and very filling especially if you add rice or couscous or even tiny pasta to cover your grain/carb intake. You can easily add or substitute some of the veggies.

prep time 10 min     cook time 40 min
ingredients for 4
  • 2 tablespoons extra virgin olive oil
  • 1 big onion, diced
  • 2 garlic cloves, minced
  • 500g skinless, boneless chicken breast, cut into bite-sized pieces
  • 2 carrots, diced
  • 2 green peppers
  • 125g baby spinach
  • 4-5 big button mushrooms, halved or quartered
  • 1 can (400g) drained red beans
  • 1 small can (200g) diced or crushed tomatoes + some water
  • peperoncino (optional)
  • basil and or parsley
  • salt and pepper

1. Heat olive oil in a Dutch oven or a heavy bottom pot over medium high heat. Add onion, garlic and chicken and sauté for 5 minutes or until lightly browned.

2. Add carrots, peppers, peperoncino if using, and tomatoes. Rinse the can and add the water on top. Bring to a boil and let simmer. Add salt and pepper.

3. After 15 minutes add drained beans and mushrooms and cook uncovered for another 15 minutes, stirring occasionally.

4. Add baby spinach and basil (and/or parsley)for the last few minutes.

5. Serve hot adding the grain of your choice.

6. Keeps well in the fridge up to 2 days.

BUON APPETITO!

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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!

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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!

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Quick tuna salad

One of my favourite light lunches in spring or summer time is a tuna salad. There are many ways to make it, I have two slightly different recipes.

prep time 15 min
ingredients for 2
  • 300 g cherry tomatoes, halved
  • 160 g tuna
  • small cucumber, diced
  • handful of olives
  • a few basil leaves
  • extra virgin olive oil
  • salt and pepper

Mix all the ingredients, add salt and pepper.

variation:

leave out cucumber and use capers instead of olives.

You could easily add corn, carrots, pickled veggies, arugula, mixed greens or whatever floats your boat.

BUON APPETITO!

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Sunday stew

This hearty stew is perfect for Sunday lunch but nobody forbids to make it on any other day of the week. I used bell peppers, zucchini and carrots but mushrooms, root vegetables or even potatoes would be fine in it. Depending on the cut of your meat, it will take from 2 to 4hrs to cook but it is so worth your while.

prep time 20 min     cook time 2-3h
ingredients for
  • 1,2 kg beef chuck (or brisket), cut into cubes
  • 1 dl (1/4 cup) flour
  • 2 bell peppers, cut into large pieces
  • 1-2 onions, quartered
  • 1-2 zucchini, cut into thick rounds
  • 1 celery stick, cut into large rounds
  • 3 carrots, cut into thick rounds
  • 4 garlic cloves, chopped
  • extra virgin olive oil
  • glass of red wine
  • small can (125g) of tomatoes
  • 2 bay leaves
  • fresh parsley, rosemary and thyme, finely chopped
  • salt and pepper

1. Dry the beef cubes with paper towels and season with salt and pepper. Toss the beef with the flour (do not flour the beef until you are ready to brown it).

2. Coat a large, wide pan or Dutch oven with olive oil and bring to medium-high heat. Add the flour-coated beef to the hot pan in batches and in a single layer making sure you do not over crowd the pot. Sear on all sides until the beef turns golden brown. Remove the seared beef to a plate and continue searing until all the beef is browned. Set aside.

3. Add more oil to the pan or Dutch oven if needed. Add the onions, peppers, carrots, zucchini and celery and sauté for about 5-7 minutes. Add the garlic and sauté for another 1 – 2 minutes. IF you want your veggies to remain crunchier, add them only for the last hour of cooking.

4. Add the red wine and bring to a boil scrapping the bottom of the pan to release the brown bits. Cook on medium high heat for about 5 minutes. Add the tomato, rinse the can and add to pan. Return the beef to the pot with all the collected juices. Add water (just enough to almost cover the meat). The veggies release water while cooking. Add salt, pepper, herbs and bay leaves. Bring to a boil, then lower to simmer and cover the pot.

5. Let simmer  covered at lowest heat for 2h. Depending on the cut of your beef, it may take longer.

6. Serve with potatoes or rice.
BUON APPETITO!
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Farfalle pasta with broccoli and pancetta

Most of my pasta recipes are really simple, fast and easy to make. This is no exception. Just a few ingredients, 15 minutes and you have yourself a delicious pasta dish.

prep time 5 min     cook time 15 min
ingredients for 2
  • 180 g pasta of your choice – I used farfalle/bowties
  • 150 g broccoli, blanched
  • 1 small onion, diced
  • 100 g pancetta, diced
  • 2-3 tablespoons extra virgin olive oil
  • peperoncino (optional)
  • grated Parmesan cheese

1.  Clean and blanche the broccoli in salted water for 2 minutes unless you have some already in the fridge.

2. Cook the pasta according to the package instructions, leave it always al dente.

3. While the pasta is cooking, heat oil in a large pan over medium high and add  onion and peperoncino, if using, and let cook for a few minutes before adding pancetta.

4. Add broccoli florets, cook for a few minutes over high heat.

5. When the pasta is cooked, add the pasta to the pan and mix thoroughly with the condiment.

6. Serve hot with some grated Parmesan on top.

BUON APPETITO!

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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!