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Italian frisella

Italian frisella is a quick and light lunch option, or a light dinner option too for that matter, if you are not in a mood to cook anything.  There are many options for the topping: tomatoes, tuna, anchovy, feta or other cheese or even grilled vegetables. My favorite ones are with tomatoes and tuna or tomatoes and feta with olives and capers thrown here and there.

prep time 10 minutes
ingredients for 1 frisella
  • 1 frisella
  • 80g tuna, broken into bits
  • 5-6 cherry tomatoes, chopped
  • 2-3 artichoke hearts in oil, quartered
  • 2 tablespoons extra virgin olive oil
  • a handful of capers
  • salt
  • dried oregano

1. Soak the frisella under a running cold water for 15 seconds and put in on a plate.

2. Drizzle with olive oil. Add the toppings with some salt, a little more olive oil and oregano.

BUON APPETITO!

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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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Hummus

This is the best basic hummus recipe ever. This Middle Eastern dip is traditionally made with chickpeas, tahini, lemon juice, and olive oil. Once you have mastered the basic recipe, you can flavour it with whatever takes your fancy: black olives, paprika, cumin, coriander seeds, red bell pepper or sun dried tomatoes.

prep time 10 min
ingredients for 6-8 as a starter
  • 2 x 400g cans of no-salt-added chickpeas (reserve the liquid)
  • 1 tablespoon tahini (sesame seed paste)
  • 1 garlic clove crushed (most recipes call for 2)
  • 1 teaspoon sea salt
  • 6 tablespoons extra virgin olive oil (plus extra for drizzling)
  • 6-7 tablespoons reserved liquid from chickpeas
  • 4 tablespoons squeezed lemon juice
  • parsley or coriander to garnish (optional)

1. Rinse the chickpeas in cold water and tip into the food processor. I use an immersion blender. Take out the germ/core  of garlic, the green shoot in the middle which makes it bitter especially if the garlic is older.

2. Add the crushed garlic, tahini, salt, the reserved liquid, the lemon juice and blend them. Pour slowly in the olive oil while you are blending.

3. Taste and adjust the flavour to your liking. When the mixture is fully combined and smooth, tip it into a serving dish.

4. Drizzle with some olive oil, and decorate with a few whole chickpeas. Sprinkle with paprika and finely chopped parsley.

BUON APPETITO!

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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!

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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 dakos

Here is another recipe for a fast and fabulous lunch. Greek dakos, also called koukouvaia, is made with few ingredients and requires no cooking. It can be used as an appetizer as I do when I hold a Greek dinner at my house, or as an easy and fast lunch. It is more appropriate in spring or summer but when I’m in a hurry and don’t feel like cooking, dakos is what I make as long as I find sweet tomatoes.

Prep time  10 min

63-365

INGREDIENTS FOR 2
  • 2  large round barley rusk (sometimes I use Italian frisella)
  • 3-4 ripe tomatoes, coarsely grated, discard skin (I chop them and leave the skin)
  • 4-5 heaping tablespoons of feta, crumbled or grated
  • extra virgin olive oil
  • oregano
  • (olives)

Run the rusk under a spray of water to moisten. Drizzle oil on it. Grate (or chop) the tomatoes and spread them on the rusk. Top with crumbled feta. Sprinkle a generous amount of oregano and drizzle with oil. Add olives if you like them.

A fancier alternative as seen on the main image is to use Greek mizithra cheese and add some pickled rock samphire also known as sea fennel (kritamo). I pick it every time I go to Crete and pickle it to use on my dakos, frisella or salad.

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!