Category Archives: SAVOURY RECIPES

Chickpea And Potato Soup With Lots Of Rosemary!

I have to admit that this recipe comes from my mother’s favourite dishes. She was enthusiastic about this dish and as soon as I tasted it I could see why… Not only is it a delicious and tasty soup, but it’s also a recipe that anyone can make and with ingredients that are cheap and everyone has in the kitchen pantry.

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For this dish I used ditaloni, which is a short pasta often used in soups in Italy. If you don’t find this particular kind of pasta you can replace it with some broken spaghetti (make them two-three centimetres long). You can also add some freshly grated Parmesan cheese to add some flavour and protein, however this soup is so tasty that you don’t really need to add any additional ingredients to flavour it…It is delicious!!!

Chickpea and potato soup with rosemary in a blue bowl on a black dish, on blue painted wood board. Zuppa di ceci e patate al rosmarino.

Chickpea and potato soup with rosemary.

Preparation and cooking time: about 30 minutes

Ingredients

Serves 4

1 onion, peeled and finely chopped

2 garlic cloves, peeled and finely chopped

3 sprigs of rosemary

2 cans of chickpeas

Vegetable stock made with organic vegetable stock cubes

2 large potatoes, washed, peeled and diced

220 g of ditaloni

3 tablespoons extra virgin olive oil

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Method.

1. Sauté the chopped onion with 3 tablespoons of extra virgin olive oil, after a few minutes add the chopped garlic.

Onions and potatoes on cutting board with knife.

2. When the onion is soft and transparent, add the chickpeas with the diced potatoes and the rosemary sprigs. Cover with vegetable stock and simmer for about 20-25 minutes. Stir quite often during the cooking time.

Chickpea and potato soup with rosemary.. Zuppa di ceci e patate al rosmarino.

Chickpea and potato soup with rosemary. Zuppa di ceci e patate al rosmarino.

3. Cook the pasta separately and then drain when is al dente.

4. When the soup is ready remove the rosemary, then add the pasta and serve.

Chickpea and potato soup with rosemary in a blue bowl on a black dish, on blue painted wood board. Zuppa di ceci e patate al rosmarino.

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Zuppa di ceci e patate al rosmarino.

Tempo di preparazione e cottura: 30 minuti circa

Ingredienti

Per 4 persone

1 cipolla

2 spicchi d’aglio

3 mazzetti di rosmarino

2 scatole di ceci

Brodo fatto con due dadi vegetali biologici

2 patate grosse, lavate, pelate tagliate a pezzetti

220 g di ditaloni

3 cucchiai olio extra vergine d’oliva

Preparazione.

1. Fate soffriggere la cipolla tritata con tre cucchiai d’olio extra vergine d’oliva, dopo qualche minuto aggiungete l’aglio tritato.

2. Quando la cipolla sarà diventata morbida e trasparente, aggiungete i ceci, le patate e 3 rametti rosmarino. Ricoprite con del brodo vegetale e fate cuocere per 20-25 minuti, mescolando abbastanza spesso.

3. A parte cuocete la pasta, poi scolatela quando è al dente.

4. Quando la minestra è pronta togliete i rametti di rosmarino, poi aggiungete la pasta e servite.

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Caprese Flatbread Wraps (piadine alla caprese)

Today we are going to prepare a delicious Caprese salad in “pockets”, a fresh and light meal for a healthy lunch on the go, that can also be served as a tasty appetiser. These Caprese Piadinas are perfect for this season and they are so quick and easy to make!

Italian flatbread with Caprese salad on a wooden board. Piadina con mozzarella e pomodorini.

See also the Whole spelt Piadina (Italian flatbread) recipe

Caprese flatbread wraps

Ingredients

Serves 4

4 spelt Piadinas ( Whole grain Italian flatbreads)

2 fresh mozzarella cheeses

12 ripe Piccadilly or cherry tomatoes

a handful of fresh basil leaves

extra virgin olive oil to taste

salt and pepper to taste

Mozzarella cheese, cherry tomatoes and basil leaves on wooden board.

Method.

1. Drain and squeeze the mozzarellas well.

2. Wash and dry the tomatoes and the basil leaves, then cut the tomatoes into halves.

basil leaves, mozzarella and cherry tomatoes on a wooden board.

3. Fold and then fill each Piadina with 6 pieces of tomatoes, some slices of the mozzarella and some basil leaves.

Italian flatbread with Caprese salad on a wooden board. Piadina con mozzarella e pomodorini.

4. Season with plenty of extra virgin olive oil, salt, pepper and serve.

Italian flatbread with Caprese salad on a wooden board. Piadina con mozzarella e pomodorini.

Italian flatbread with Caprese salad on a wooden board. Piadina con mozzarella e pomodorini.

Tip. You can add some crushed garlic, a few drops of balsamic vinegar and/ or a pinch of dried oregano for more flavour.

Piadina alla caprese.

Ingredienti

Per 4 persone

4 piadine sfogliate grandi (andate alla ricetta della piadine di farro)

2 mozzarelle freschissime

12 pomodori maturi (piccadilly o ciliegino)

una manciata di foglie di basilico fresco

olio extra vergine di oliva q.b.

sale e pepe q.b.

Preparazione.

1. Scolate e strizzate bene le mozzarelle.

2. Lavate e asciugate i pomodori, poi tagliarli a metà. Mondate e lavate anche le foglie di basilico.

3. Piegate e riempire ogni Piadina con 6 pezzi di pomodori, qualche fetta di mozzarella e qualche foglia di basilico.

4. Condire con abbondante olio extra vergine di oliva, sale, pepe e servite.

Nota.

Potete aggiungere agli ingredienti anche un po’ d’ aglio crudo (tritato molto finemente), qualche goccia di aceto balsamico e / o un pizzico di origano per dare sapore.

Whole Spelt Piadina (Italian flatbread)

The Piadina Romagnola is a flatbread traditionally made in Emilia-Romagna, an Italian region well known for its delicious food and wonderful recipes. Usually, this bread is made with simple ingredients like: white 00 flour (Italian plain flour), lard, water, milk and fine sea salt… However there are some variations in ingredients, thickness and consistency. This week we are going to prepare a whole grain piadina made with yogurt and extra virgin olive oil, instead of using lard and plain flour, for a lighter high-in-fibre version of the Piadina.

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You can be very creative and fill this bread with lots of fresh seasonal ingredients.

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Tips.

1. For the cooking method I suggest you use a heavy-based large and flat pan; a cast iron or a stone-derived pan is possibly the best thing you can use for this preparation.

2. Dust the pastry with some flour before placing it on the hot pan to cook. Then, when the piadina is cooked, wipe the surface of the pan with some paper. Repeat this operation before cooking each bread, otherwise the flour left on the pan will burn and change the flavour of the piadina.

3. I added a little bit of yogurt to replace the milk and lard, however you can replace the yogurt with more oil and water, if you want a dairy-free recipe.

Whole spelt Piadina (Italian flatbread)

for 5 large flatbreads

Ingredients

400 g wholemeal spelled flour

50 ml extra virgin olive oil

1/2 teaspoon fine sea salt

1/2 teaspoon baking soda

3 tablespoons of yogurt (I used full-fat, but you can use low-fat yogurt if you prefer)
200 ml of water

Method.

1. Mix all the ingredients in a bowl, then cover with cling film and let sit for 30 minutes.

2. Heat a large non-stick frying pan (use a pan with 24 cm in diameter).

3. Cut the dough into five pieces. Using a rolling pin, roll out the dough until you get a round thin sheet of pastry, with a diameter a little ‘smaller than the diameter of the pan.

4. Dust the Piadina and place it on the hot pan, over a medium-high heat. Cook the flatbread on each side for a few minutes until crispy and golden.

5. Cook all the Piadinas, then fill them with all the fresh ingredients that you like.

See also Caprese flatbread wraps (piadine alla caprese)

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The preparation of this recipe is so quick and easy that you won’t be buying flat bread anymore!!

Piadine di farro (senza strutto)

Per 5 piadine 

Ingredienti

400 g di farina integrale di farro

50 ml di olio extra vergine d’oliva

1/2 cucchiaino di sale

1/2 cucchiaino di bicarbonato

3 cucchiai di yogurt intero

200 ml d’acqua

Preparazione.

1. Impastate tutti gli ingredienti in una terrina, poi ricoprite con la pellicola e lasciate riposare per 30 minuti.

2. Scaldate una padella antiaderente abbastanza grande (uso una padella con 24 cm di diametro).

3. Tagliate la pasta in cinque pezzi. Stendete la pasta con un matterello fino ad ottenere una sfoglia rotonda e sottile (del diametro un po’ più piccolo della padella).

4. Infarinate la sfoglia e mettetela sulla padella. Fate cuocere per qualche minuto e poi girate la piadina per cuocerla uniformemente. Quando la piadina è dorata su entrambi i lati è pronta.

5. Preparate tutte le piadine, poi farcitele con con il ripieno che desiderate.

Guardate anche la ricetta per la piadina alla caprese

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Crepes With Swiss Chard And Borage Filling

This week I am sharing a recipe with some traditional Genoese flavours, adapted for you with the usual healthy twist. Perfect for the holiday season, these crepes with swiss chard and borage filling are light, packed with fibres, deliciously crispy on the outside and juicy on the inside. As a final touch, we are going to serve this dish with plenty of light béchamel sauce, an extra creamy and gluten-free parmesan-flavoured sauce perfect for this recipe.

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In this preparation I used borage because it is a popular ingredient in Genoese traditional recipes, however, if you have problems finding fresh borage you can replace it with spinach or chards.

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Crepes with swiss chard and borage filling

Serves 4-6

Ingredients

for the filling

500 g of Swiss chard

200 g of borage

150 g fresh ricotta

80 g of Parmesan Cheese

2 eggs

salt and pepper to taste

for the crepes

6 buckwheat crepes (see the buckwheat crepes recipe)

extra virgin olive oil

salt and pepper to taste

Method.

1. Put all the ingredients for the filling in a blender and then blend everything together until creamy.

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2. Fill 6 buckwheat crepes with the mixture, then place the crepes on a baking tray, previously lined with baking paper and greased with extra virgin olive oil.

3. Season the crepes with more extra virgin olive oil and bake at 180 ° C (356° F) for 25-30 minutes.

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4. Serve the crepes with plenty of warm béchamel sauce (see the gluten-free béchamel sauce recipe).

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Crepes con ripieno di bietole e borragine.

Ingredienti

Per 4-6 persone

Per il ripieno

500 g di bietole

200 g di borragine

150 g di ricotta

80 g di Parmigiano Reggiano

2 uova

Per le crepes

6 crepes di grano saraceno (guardate anche la ricetta delle crepes di grano saraceno)

olio extravergine d’oliva

sale e pepe q. b.

Preparazione.

1. Mettete tutti gli ingredienti (senza l’olio) in un mixer e amalgamate bene tutto fino ad ottenere un composto cremoso.

2. Riempite le crepes di grano saraceno con il ripieno, poi mettetele su una teglia ricoperta con carta da forno, unta con un po’ d’olio extra vergine d’oliva.

3. Condite anche le crepes con un po’ d’olio e infornate a 180° C per 25-30 minuti.

4. Servite le crepes con sopra la besciamella calda (guardate anche la ricetta della besciamella senza glutine).

Buckwheat Crepes (Gluten-free, High in fibre)

Rich in flavour and fibre, buckwheat crepes are incredibly delicious, healthy and can make a simple meal look quite impressive! You can be a little intimidated when you first make crepes….Well, I was when I made crepes for the first time! It is not so difficult to make nice crepes, as long as you remember to occasionally grease the frying pan during the preparation method, you move quickly when you shape the crepes and you cook the crepes over a low heat.

Crepe on round wooden cutting board on a table mat

Tips.
It might take a little bit of practice at first, however the best way to shape the crepes is to quickly move the pan around, in order to spread and flatten the batter evenly. During this process the frying pan shouldn’t be too hot, otherwise the batter will cook too quickly, leaving you with thick and uneven crepes.
During the cooking time, the crepes will start curling around the edges and lifting up from the pan; at this point the crepes are ready to be flipped around, to cook both sides.

You can be very creative with this dish and serve your crepes with lots of savoury or sweet fillings, experimenting with a great variety of ingredients, textures and flavour combinations.
Enjoy the recipe and have fun with it!

crepes on rectangular cutting board on a beige cutting mat, with white background

Buckwheat crepes

Ingredients

For 10 crepes

2 eggs

300 g of buckwheat flour

400 ml of milk

100 ml of water

extra virgin olive oil

salt or sugar (depending if you are making a sweet or savoury recipe)

extra virgin olive oil

Method.

1. In a bowl, gradually mix the flour with milk, water and salt (or sugar). Separately, beat the eggs and then make the batter incorporating the eggs and 1 tablespoon of extra virgin olive oil into the flour mixture. Place the batter to cool for two hours in the refrigerator.

crepes batter with whisk in white plastic bowl

2. Heat a large frying pan over a low heat, then grease the base with a tablespoon of extra virgin olive oil.

3. Using a ladle, pour the batter in centre of the pan, then spread evenly and let cook for a few minutes.

raw crepe in a stone pan with olive oil on blue painted table

4. When the crepe starts curling around the edges, turn it around and cook the other side.

Repeat the process until you have made all the crepes, occasionally greasing the pan with a little extra virgin olive oil.

pile of crepes on round wooden cutting table on beige table mat

Also see the Gluten-free Béchamel sauce recipe and the Crepes with swiss chard and borage filling recipe.

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Crepes di grano saraceno

Ingredienti

Per 10 crepes

2 uova

300 g di farina di grano saraceno

400 ml di latte

100 ml di acqua

olio extra vergine d’oliva

zucchero o sale (dipende se la ricetta è dolce o salata)

Preparazione.

1. Amalgamate la farina e il sale (o zucchero) con il latte mischiato all’acqua. A parte, sbattete le uova e incorporatele al composto con un cucchiaio d’olio extra vergine d’oliva. Lasciate riposare la pastella nel frigorifero per almeno due ore.

2. Fate scaldare, a fuoco moderato, una padella con un cucchiaio d’olio extra vergine d’oliva.

3. Usando un mestolo, versate il composto al centro della padella, poi muovete energicamente la pentola per stendere uniformemente la pastella.

4. Lasciate cuocere per qualche minuto. Quando la crepe incomincia ad arricciarsi sui bordi potete girarla per cuocerla su entrambi i lati.

Preparate tutte le crepes, ricordandovi di ungere ogni tanto la padella con un filo d’olio.

Guardate anche la ricetta della Besciamella con amido di mais e la ricetta delle Crepes con ripieno di bietole e borragine.

Traditional Recipe: Easy Spinach Flan

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This week we are going to prepare a light spinach flan, made with lots of spinach, fresh ricotta, eggs and parmesan cheese. It is an incredibly easy dish to make and so tasty, it can be served as a main vegetarian meal with some fresh salad on the side, but it is also a wonderful side dish.
My mother prepares this flan very often and we love it! I hope you enjoy the recipe!

Easy spinach flan

Ingredients

Serves 4-6

500 g of fresh spinach, washed and ready to cook

80 g of Parmigiano Reggiano

2 large eggs

250 g ricotta

3 tablespoons of polenta (or breadcrumbs)

4 tablespoons extra virgin olive oil

a pinch of nutmeg

salt and pepper to taste

Method.

1. Soften the spinach in a large pan with two tablespoons of water, over a low heat for a few minutes.

2. Drain the spinach and let cool (as the spinach will release some water when they cook). Then vigorously squeeze the vegetables for a few minutes.

3. Coarsely chop the spinach using a knife.

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4. In a large bowl, mix 250g ricotta with two large eggs, 80 g Parmesan cheese, then season with salt, pepper, a pinch of nutmeg and two tablespoons of extra virgin olive oil. Mix well.

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5. Line a small baking pan with a sheet of baking paper (I used a 22 cm x 6 cm round pan), then grease the base with 2 tablespoons of extra virgin olive oil.

6. Pour the spinach mixture into the pan, sprinkle with lots of polenta (or breadcrumbs) and bake at 180 ° C (356 °F) until the flan is golden brown around the edges. Serve warm or cold, as you prefer.

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Sformato di spinaci (facile)

Ingredienti

per 4-6 persone

500 g di spinaci freschi in busta

80 g di Parmigiano Reggiano

2 uova medio-grandi

250 g di ricotta

polenta (o pangrattato)

4 cucchiai di olio extra vergine d’oliva

Noce moscata

sale e pepe q. b.

Preparazione.

1. Fate ammorbidire gli spinaci in una pentola con due cucchiai d’acqua, a fuoco molto basso per qualche minuto.

2. Scolate e lasciate raffreddare gli spinaci, poi strizzateli energicamente.

3. Tritate grossolanamente gli spinaci usando un coltello.

4. Unite 250 g di ricotta a due uova con 80 g di Parmigiano Reggiano grattugiato, poi condite con sale, pepe, un pizzico di noce moscata e due cucchiai d’olio extra vergine d’oliva. Mescolate bene.

5. Ricoprite una teglia con carta da forno (uso una casseruola di 22 cm x 6 cm) e ungete la base con due cucchiai di olio extra vergine d’oliva.

6. Versate il contenuto nella teglia, cospargete la superficie con abbondante polenta e infornate a 180° C, fino a quando lo sformato sarà dorato sulla parte superiore.

Pear And Gorgonzola Risotto (no oil, no butter)

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This pear and gorgonzola risotto is definitely another highly addictive dish!….One of those dishes that you just can’t stop eating, even when you have picked up the last grain of rice and swept up the all the traces of what was left on the plate with a spoon!

A truly delicious risotto, where the flavours blends perfectly together and the consistency is perfectly creamy and yet quite “light”. In fact, there is no need to add any oil or butter, because the cheese already does the job!

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Cooking tips.

1. For the preparation of this dish you’ll need quite a good quantity of pepper and salt to balance out the flavours and sweetness of the pears.

2. It is important to keep the vegetable broth quite warm during the whole cooking process, in this way the rice won’t stop cooking when you add the broth to the risotto.

3. Always get the best quality ingredients when making a risotto! For this dish I used the best quality of fresh Gorgonzola, sweet, tangy and so creamy that it literally melts in the mouth.

Pear and gorgonzola risotto.

Preparation and cooking time: 25 minutes

Easy

Ingredients

Serves 4

320 g risotto rice (Carnaroli or Arborio)

3 kaiser pears (or any pear suitable for cooking)

200 g good quality Gorgonzola cheese, cut into small pieces

80 g of Grana Padano cheese

salt to taste

plenty of ground black pepper

2 tablespoons of fresh parsley, finely chopped (optional)

1 litre of hot vegetable stock (I used an organic cube stock, without glutamate)

Method

1. Peel and clean the pears, then cut the fruit into little pieces.

2. Toast the rice grains in a pan (without any oil or butter) for a few minutes.

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3. Add the pieces of fruit with two ladles of broth and let shimmer over a low heat.

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4. Once the liquid has almost completely evaporated, add more broth and let evaporate again, then continue this process until the rice is cooked (the rice will take about 18-20 minutes to cook).

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5. When the rice is properly cooked, add 200 g of Gorgonzola cheese, 80 g of Grana Padano, salt and pepper. Mix well.

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6. Mix well, then cover the pan with a lid and let sit for a few minutes. Sprinkle with fresh parsley and serve.

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Note.

At the end of the cooking process the risotto should be very creamy, however it might thicken a little when you add the cheeses (see step 5). It’s ok, you can solve this problem by adding one or two ladles of warm vegetable broth to the risotto, which will make it creamier.

Risotto alle pere e gorgonzola

Tempo di preparazione e cottura: 25 minuti

Facile

Ingredienti

Per 4 persone

320 g di riso da risotto (Carnaroli o Arborio)

3 pere kaiser (o altre pere adatte alla cottura)

200 g di gorgonzola di buona qualità, tagliato a cubetti piccoli

1 litro di brodo vegetale caldo (uso del dado biologico senza glutammato)

80 g di Grana Padano

prezzemolo fresco tritato molto finemente (facoltativo)

sale q. b.

pepe a volontà

Preparazione.

1. Pelate e pulite le pere, poi tagliate la polpa a pezzi piccoli.

2. Fate tostare i chicchi di riso in una pentola (senza olio o burro) per qualche minuto.

3. Unite la polpa delle pere con due mestoli di brodo al riso. Mescolate e lasciate evaporare il liquido a fuoco molto basso.

4. Aggiungete gradualmente altro brodo e fate evaporare, continuando così per tutto il tempo di cottura (il risotto cuoce in 18-20 minuti).

5. A cottura terminata, aggiungete 200 g di Gorgonzola, 80 g di Grana grattugiato, sale e tanto pepe.

6. Mescolate bene, coprite la pentola con un coperchio e lasciate mantecare per qualche minuto. Aggiungete del prezzemolo tritato finemente e servite.

Nota.

Se a fine cottura il risotto dovesse risultare poco cremoso, aggiungete un po’ di brodo caldo, quindi mescolate e fate mantecare.

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Whole Spelt And Rolled Oat Crackers

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Whole spelt and rolled oat crackers.

makes 2 baking sheets (24 cm x 33 cm) of crackers

Difficulty: easy

Ingredients

100 g whole spelt flour

50 g rolled oats

40 g flax seeds

3 tablespoons extra virgin olive oil

130 ml water

salt to taste

Method.

1. In a large bowl, mix all the ingredients and knead well, until you get a nice and compact dough.

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2. Cut the dough into three pieces. Dust with some flour, then roll out each piece of dough between two sheets of baking paper (make the dough as thin as possible).

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3. Remove the sheet of paper on top and then, using a cutting wheel, roughly cut out and shape the dough into small squares.

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4. Line two baking sheets with baking paper and bake the crackers at 180°C /356° F (with the fan on) for 15 minutes.

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5. Serve with the fresh vegetable and shrimp salad (see the recipe).

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Crackers integrali di farro e fiocchi d’avena.

Per 2 teglie da forno (24 cm x 33 cm) di crackers

Difficoltà: facile

Ingredienti

100 g farina di farro integrale

50 g di fiocchi integrali d’avena

40 g di semi di lino

3 cucchiai di olio extra vergine d’ oliva

130 ml d’acqua

sale q. b.

Preparazione.

1. In una terrina grande, mescolate tutti gli ingredienti e impastate fino ad ottenere un impasto omogeneo.

2. Tagliate l’impasto in tre pezzi. Spolverate con un po’ di farina, poi stendete con un matterello un pezzo di pasta tra due fogli di carta da forno (cercate di renderlo il più sottile possibile).

3. Togliete il foglio di carta da forno sulla parte superiore dell’impasto e poi, con una ruota tagliapasta, tagliate dei piccoli quadrati. Ripetete l’operazione con il resto dell’impasto.

4. Ricoprite due teglie con carta da forno e infornate i crackers a 180 ° C (con la ventola) per 15 minuti.

5. Servite con lInsalata con gamberi e avocado.

American Heart Month

February is American Heart Month, a month-long campaign to raise awareness about the risk of heart diseases and unhealthy lifestyles; it is also a way to remind us that we have to take care of our hearts and ourselves on a regular basis. One way to do that is to improve our diets by adding more fresh vegetables, whole grains and limiting unhealthy fats, in order to lower the cholesterol levels in our blood.

We all know that these healthy foods contain a lot of nutrients such as vitamins and minerals, which are extremely important for our system, more than this, they also contain fibre, another important element that helps maintain low cholesterol levels in our blood. As a consequence, we have to cut down on unhealthy fats like the ones contained in full-fat dairy products, heavily processed food and fatty meat… It doesn’t mean we have to completely avoid these foods, we just have to be a little bit more aware about what we eat.

Healthy eating doesn’t necessarily mean tasteless food…
I am a firm believer that healthy dishes can be tastier than unhealthy processed food. In fact, the less you cook, manipulate and process the ingredients during the preparation method of a recipe, the tastier the food will be, as you preserve the nutrients contained in it…As a consequence, your body will benefit with a boost of energy and good health!

Of course, today’s recipes are dedicated to this topic..

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Fresh vegetable and shrimp salad.

Difficulty: easy

Ingredients

Serves 4

300 g of shrimps

1 large avocado

16 cherry tomatoes

150 g mixed salad (with fresh carrots and mixed salad leaves)

2 spring onions (optional)

the juice of a lime

a little extra virgin olive oil

salt and pepper to taste

Method.

1. Fill a small pan with water, then cover with a lid and bring to a boil. Turn off the heat and poach the shrimps for 5-7 minutes (until they turn pink), then drain and set a side.

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2. Wash, clean and dry all the vegetables. Cut the tomatoes into halves, the avocado into small chunks and mix with the salad. Slice the spring onion and add it to the vegetables.

3. Divide the salad into 4 equal portions, then add the shrimps and season with a little extra virgin olive oil, the juice of a lime, salt and pepper.

4. Serve the salad in bowls with a few whole spelt and oat crackers on the side.

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See also the whole spelt and oat crackers recipe

Insalata con gamberetti e avocado.

Difficoltà: facile

Ingredienti

Per 4 persone

300 g di gamberetti

1 avocado grande

16 pomodorini ciliegia

150 g di insalata mista (con carote fresche)

2 cipollotti (facoltativo)

il succo di un lime

un po’ di olio extra vergine di oliva

sale e pepe q.b.

Preparazione.

1. Fate bollire dell’acqua in una pentola. Spegnere il fuoco e immergetevi i gamberetti per 5-7 minuti (fino a quando diventano rosa), quindi scolate e mettete da parte.

2. Mondate tutte le verdure. Tagliate i pomodorini a metà e l’avocado in piccoli pezzi, poi uniteli all’insalata. Tagliate il cipollotto a fettine molto sottili e mischiatelo alle verdure.

3. Dividete l’insalata in 4 parti uguali, quindi aggiungete i gamberetti e condite con un filo d’olio extra vergine d’oliva, il succo di un lime, sale e pepe.

4. Servite l’insalata con dei crackers di farro e avena.

Vedete anche la ricetta dei crackers di farro e avena

Mixed salad with shrimps-15

Artichoke And Leek Frittata

Frittata is basically a thick omelette packed with seasonal vegetables and freshly grated Parmesan cheese! it is a fairly easy dish to make and quite versatile, because you can be very creative with the ingredients and then you can serve the frittata either as a delicious side dish or a light vegetarian meal.

Frittata with artichokes, leeks and potatoes

Feel free to personalise your frittata and let your creativity be the limit! Go wild with it!! 🙂

Notes.

There are two methods you can use, to properly cook the top layer of the frittata (see step 7 of the recipe).

Cooking method 1 (using a large dish on top of the pan)
In order to cook both sides of your frittata you might have to turn it upside down during the cooking time. To do that, you can follow these steps:

1. Place a large dish on top of the frying pan (as you do with a lid),
2. Then, firmly pressing the dish against the pan, turn the whole thing upside down and carefully place the frittata on the plate.
3. Finally, slide the frittata back onto the pan and continue cooking for a few minutes.

Cooking method 2
The second, and simplest way to cook the top layer of the frittata would be to place the frittata in the oven for 10 minutes with the grill on, at the end of the cooking process (see step 7 of the recipe). Of course, in order to do that you need a flat metal pan, without plastic handles.

Frittata with artichokes, leeks and potatoes

Artichoke and leek frittata.

Ingredients

Serves 6-8

2 cloves of garlic (peeled)

4 artichokes, washed and cleaned

1 large potato, peeled and washed

2 leeks, peeled and washed (remove the hard part)

6 eggs

4 tablespoons Parmigiano Reggiano

1 tablespoon chopped parsley

1 tablespoon chopped marjoram (fresh or dried)

5 tablespoons of extra virgin olive oil

salt and pepper to taste

You need

a large frying pan  (28 cm)

a large flat plate (same diameter as the pan)

a large bowl

Method.

1. Remove all the hard bits of the artichokes, then cut into slices.

2. Sauté the artichoke slices with 2 garlic cloves (coarsely chopped) and 3 tablespoons of extra virgin olive oil.

3. When the artichokes have softened, add the leeks (roughly sliced) and the potatoes, cut into small pieces. Then add some water and simmer over a low heat, keeping the lid on until all the vegetables have slightly softened.

Frittata with artichokes, leeks and potatoes

4. Remove the lid, add the herbs and turn up the heat, until all the excess water evaporates. Turn off the heat and set aside.

Frittata with artichokes, leeks and potatoes

5. In a large bowl lightly beat 6 eggs using a fork, then add the cooked vegetables, 4 tablespoons of Parmesan cheese, salt and pepper. Mix well.

Frittata with artichokes, leeks and potatoes

Frittata with artichokes, leeks and potatoes

6. Put two tablespoons of extra virgin olive oil in a large frying pan, then pour in the egg mixture. Cook over a medium-low heat, until you get a nice crust underneath the frittata.

7. Turn the frittata upside down (using a large plate against the pan) and cook for another 5 minutes and turn off the heat.

Frittata with artichokes, leeks and potatoes

Frittata with artichokes, leeks and potatoes

Frittata with artichokes, leeks and potatoes

Frittata with artichokes, leeks and potatoes

Frittata di carciofi, porri e patate.

Ingredienti

Per 6-8 persone

2 spicchi d’aglio (senza buccia)

4 carciofi, lavati e puliti

1 patata grande, pelata e lavata

2 porri, lavati e puliti

6 uova

4 cucchiai di Parmigiano Reggiano

1 cucchiaio di prezzemolo tritato

1 cucchiaio di maggiorana tritata (fresca o secca)

olio extravergine d’oliva q. b.

sale e pepe q. b.

Cosa serve

una padella grande (28 cm)

un piatto grande ( dello stesso diametro della padella)

una terrina grande

Preparazione.

1. Rimuovete tutte le parti dure del carciofo, poi tagliate a spicchi abbastanza sottili.

2. Fate soffriggere i carciofi con 2 spicchi d’aglio (tagliati grossolanamente) in 3 cucchiai d’olio extra vergine d’oliva.

3. Quando i carciofi si saranno ammorbiditi, aggiungete i porri tagliati a fettine e le patate tagliate a pezzi (non tanto grossi). Aggiungete un po’ d’acqua e lasciate cuocere a fuoco basso, con il coperchio, fino a quando le verdure si saranno ammorbidite.

4. A fine cottura, aggiungete le erbe aromatiche, poi alzate il fuoco e fate ritirare l’acqua in eccesso. Quando tutta l’aqua si sarà ritirata, spegnete il fuoco e mettete da parte.

5. In una terrina grande, sbattete leggermente 6 uova con una forchetta, poi aggiungete le verdure cotte, il parmigiano, il sale, il pepe e mescolate bene.

6. Mettete due cucchiai d’olio extravergine d’oliva in una padella, poi versatevi le uova con la verdura. Fate cuocere a fuoco medio-basso, fino a quando si sarà formata una bella crosticina sul fondo.

7. Appoggiate un piatto piano sulla parte superiore della frittata, girate la padella (in modo da appoggiare la frittata sul piatto), poi fate scivolare la frittata delicatamente sulla padella (così la parte meno cotta sarà sul fondo). Fate cuocere ancora per 5 minuti e spegnete il fuoco.

Frittata with artichokes, leeks and potatoes