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Low-fat and healthier than the real thing, oven-baked skinny “fries” can be even tastier than deep fried potatoes, if you add fresh herbs and garlic.
These skinny “fries” are super tasty and very crunchy!…None will know they are baked and not fried!!
Rosemary and garlic skinny “fries”.
Preparation time: 10 minutes
Cooking time: 30-35 minutes
4 Servings
Ingredients
a bunch of fresh rosemary
8 garlic cloves, peeled and cut in halves
4 medium-large potatoes
4 tablespoons extra virgin olive oil
salt and pepper to taste
what you need
2 large rectangular baking trays
a big bowl
some baking paper
a knife
a kitchen cutting board
Method.
1. Wash, peel and cut the potatoes into sticks.
2. Put the potatoes in a large bowl and mix with 4 tablespoons of extra virgin olive oil, salt and pepper.
3. Take 2 large baking trays, line them with baking paper and place the potatoes on the trays (not too many, otherwise they’ll stick together).
4. Top the potatoes with the rosemary and the garlic cloves, then bake for 30-35 minutes at 190°C (374° F).
5. Take the potatoes out of the oven, remove the garlic and rosemary and serve.
Patatine al forno con aglio e rosmarino.
Tempo di preparazione: 10 minuti
Tempo di cottura: 30-35 minuti
Per 4 persone
Ingredienti
un po’ di rosmarino fresco
8 spicchi d’aglio, puliti e tagliati a metà
4 patate medio-grandi
4 cucchiai di olio extra vergine d’oliva
sale e pepe q. b.
occorrono:
2 teglie grandi rettangolari
una ciotola grande
2 fogli di carta da forno
un coltello
un tagliere
Preparazione.
1. Lavate, sbucciate e tagliate le patate a bastoncini sottili.
2. Mettete le patate in una ciotola e mescolate con 4 cucchiai di olio extra vergine d’oliva, sale e pepe.
3. Prendete una teglia grande, ricoprite con carta da forno e posizionateci sopra le patate, lasciando un po’ di spazio tra un pezzo e l’altro (altrimenti si attaccano).
4. Aggiungete il rosmarino e gli spicchi d’aglio sopra le patate, poi infornate a 190 ° C per 30-35 minuti.
5. Levate le patate dal forno, poi togliete l’aglio e il rosmarino. Servite subito.
Plain but full of flavour, Pizza Margherita is one of the most appreciated pizzas in Italy! We use only fresh and the best quality ingredients, in order to get the right combination of flavours. It’s so simple but really delicious!
I often prepare this pizza with a sourdough starter and make a dough using mainly spelt flour, because I love it’s nutty flavour and crunchy texture. Here is my favourite sourdough recipe for the pizza base and the normal yeast version.
Pizza Margherita
Preparation time: 5 minutes + the time to make the dough
Cooking time: 30-40 minutes
Ingredients
For two large pizzas
2 pizza bases (use the dough you prefer)
Two good quality mozzarellas (if you want more flavour you can use buffalo mozzarella)
200 g good quality tomato sauce (sweet and not acidic)
2 tablespoons of chopped marjoram (fresh or dried)
Extra virgin olive oil and salt to taste ( I mix them with the tomato sauce and herbs)
Method.
1. Preheat the oven at the highest temperature and with the fan running (to dry out the excess water from the cheese). Place the pizza stone in the oven (the pizza stone has to heat up gradually, because otherwise it will break).
2. Once the pizza stone is hot, remove it from the oven and dust with some dried (quick cooking) polenta (the polenta will make the pizza crust crunchier).
3. Roll out the pizza dough on the stone, top with the ingredients and place to cook in the oven, with the fan running, for 30-40 minutes (depending on the temperature you are using).
Notes.
1. Use the best quality tomato sauce you can get ; if the tomato sauce is too acidic, you can add some sugar and make it sweeter.
2. Mozzarella is usually preserved in water, so you have to rinse it really well and squeeze it with your hands when you use it.
3. You can use different herbs to personalise your pizza; we often use oregano, basil or marjoram.
This is a delicious bread, made partially with chickpea flour, which is a rich source of vegetable protein and has a low carbohydrate content. I’ve developed this recipe in order to create a delicious bread to be served with a light onion soup, a tasty combination for a balanced meal that will warm you up nicely during the festive season.
As usual, I’ve included you all the directions you need to make the recipe using normal yeast or sourdough. If you use sourdough you can prepare the sourdough starter the night before and let it rise overnight. Then in the morning (or afternoon) you can follow the recipe as written below.
Chickpea flour bread (quickest method with normal yeast)
Cooking time: 25-30 minutes
Preparation time: 20 minutes + the rising time
Ingredients
2 small breads (4 servings)
150 g chickpea flour
150 g whole spelt flour
300 g plain flour
18 g yeast
a little brown sugar
10 g salt
water
For garnish
a handful of shelled pumpkin seeds
Method (with yeast).
1. Make the yeast starter. Mix the yeast with a little bit of warm water, then add two tablespoons of flour and a pinch of brown sugar. Make a small dough, then let double in volume.
2. Separately, mix the rest of the flour with 10 g of salt and enough water to make the bread dough. Add the yeast starter and knead well.
3. Slash an X cut on the surface and then let the dough rise until it has doubled in volume (at least 2 hours).
4. Divide the dough into two equal parts, then shape two breads. Slash an X cut on both breads and garnish with the pumpkin seeds (possibly, let rise for another 30 minutes).
5. Line the base of an oven tray with baking paper, then grease with a little extra virgin olive oil and dust with flour. Bake at 200 ° C (392° F) for 25-30 minutes.
Chickpea flour bread with sourdough
Cooking time: 25-30 minutes
Preparation time: 20 minutes + the rising time
2 small breads (4 servings)
150 g chickpea flour
50 g whole spelt flour
270 g plain flour
10 g salt
water
For garnish
a handful of shelled pumpkin seeds
For the starter (to be prepared the night before).
50 g sourdough (I used a semi-solid sourdough made with plain organic flour)
100 g of whole spelt flour
a little of brown sugar
a little bit of water
Make the starter.
Mix 100 g of whole spelt flour with 50 g of sourdough and a little water, then cover with some cling film and let stand overnight.
Method (with sourdough).
1. In a large bowl, mix the rest of the flour with 10 g of salt and enough water to make a soft dough.
2. Combine the dough with the sourdough starter and then add some flour, but only if necessary (the dough shouldn’t be too sticky or dry).
3. Slash a big X on the surface of the dough, cover with a cloth and let stand in a warm place until the dough has doubled in volume (3 to 6 hours, depending on the sourdough strength).
4. Divide the dough into two equal parts and shape the breads, then slash an X on the surface and let rise once more.
5. Garnish the breads with the pumpkin seeds and bake at 200 ° C (392° F) for 25-30 minutes.
See also the Farinata recipe (a delicious focaccia made with chickpea flour)
Pane con farina di ceci (preparazione con lievito di birra)
Tempo di cottura: 25-30 minuti
Tempo di preparazione: 20 minuti + il tempo di lievitazione
Ingredienti
Per 2 panini grossi (per 4 persone)
150 g di farina di ceci
150 g di farina di farro integrale
300 g di farina 00
18 g di lievito di birra
pochissimo zucchero di canna
10 g di sale
acqua q. b.
Per guarnire
una manciata di semi di zucca (senza buccia)
Preparazione dell’impasto con lievito di birra.
1. Sciogliete il lievito di birra in poca acqua tiepida, poi aggiungete due cucchiai di farina e un pizzico di zucchero di canna ; quindi mescolate fino a creare un panetto morbido e lasciate raddoppiare di volume.
2. A parte, mischiate le farine con il sale e aggiungete gradualmente l’acqua, fino ad ottenere un impasto uniforme. Incorporate il panetto di lievito e lavorate bene.
3. Fate un taglio a croce sulla superficie e poi fate lievitare l’impasto per 2 ore.
4. Dividete l’impasto in due parti uguali, date la forma a due panini (vedi le foto) e decorate con i semi di zucca (sarebbe meglio far lievitare per altri 30 minuti).
5. Ricoprite la teglia con carta da forno, ungete con poco olio d’oliva e infornate il pane a 200° C per 25-30 minuti.
Pane con farina di ceci (preparazione con lievito madre)
Tempo di cottura: 25-30 minuti
Tempo di preparazione: 20 minuti + il tempo di lievitazione
Ingredienti
Per due panini grandi ( 4 persone)
150 g di farina di ceci
50 g di farina di farro integrale
275 g di farina 00
10 g di sale
acqua q. b.
Per guarnire
una manciata di semi di zucca (senza buccia)
Per il panetto di lievito (da preparare la sera prima).
50 g di lievito madre (uso un lievito semisolido con base di farina biologica 00)
100 g di farina di farro integrale
pochissimo zucchero di canna
acqua q. b.
Preparazione del panetto di lievito.
Mescolate 100 g di farina di farro con 50 g di lievito madre e poca acqua; quindi ricoprite con una pellicola e lasciate riposare per tutta la notte.
Preparazione dell’impasto con lievito madre.
1. In una ciotola grande, mischiate le farine con il sale e l’acqua necessaria per ottenere un impasto liscio e morbido.
2. Unite il lievitino al resto dell’impasto, aggiungendo un po’ di farina se necessario (l’impasto non deve risultare troppo umido).
3. Fate un taglio a croce sulla superficie, poi ricoprite con un panno e lasciate lievitare l’impasto fino a quando sarà raddoppiato di volume (generalmente dalle 3 alle 6 ore, ma dipende dal lievito madre).
4. Dividete l’impasto in due, date la forma a due panini (vedi le foto) e poi fate lievitare ancora.
5. Guarnite il pane con i semi di zucca e infornate a 200°C per 25-30 minuti.
Vedere anche la ricetta della Farinata
This week we are going to prepare a delicious and easy to make onion soup, served with a wonderful chickpea bread, especially made for this recipe. A meal so light and tasty that it could easily be considered comforting as well as healthy!
This soup is really well complemented by the chickpea bread (see the recipe), which is a good source of proteins and keeps the meal light and nicely balanced! The perfect winter dish to enjoy by the fire!
Enjoy!
Light onion soup (zuppa di cipolle)
Preparation time: 10 minutes
Cooking time: 40 minutes
Ingredients
For 4 servings
1 kg of onions of your choice
extra virgin olive oil
salt and pepper (use plenty, because onions are naturally quite sweet)
Method.
1. Slice the onion and fry them in extra virgin olive oil.
2. Using a large pan, cover the onions with water and cook until tender.
3. With an immersion blender, puree the onions until you get a smooth and creamy mixture.
4. Drizzle with extra virgin olive oil, season with salt and pepper, then serve with the chickpea bread!
See also the pasta e fagioli recipe (another delicious winter dish!).
Zuppa di leggera cipolle
Tempo di preparazione: 10 minuti
Tempo di cottura: 40 minuti
Ingredienti
Per 4 persone
1 kg di cipolle di vostra scelta
olio extra vergine d’oliva q. b.
sale e pepe (abbondate perché le cipolle sono naturalmente dolci)
Preparazione.
1. Sbucciate e affettate le cipolle, poi fatele soffriggere in olio extra vergine d’oliva.
2. Riempite la pentola d’acqua, fino a ricoprire tutte cipolle; quindi fate cuocere, a fuoco moderato e con il coperchio, per 30-35 minuti.
3. Usando un frullatore ad immersione, frullate le cipolle fino ad ottenere un composto cremoso.
4. Condire con olio extra vergine d’oliva e abbondante sale e pepe. Servite la zuppa calda con del pane di farina di ceci.
Basically made from 3 ingredients (chickpea flour, olive oil and water), la farinata, or socca (as it is called in Nice), is a kind of chickpea focaccia, which doesn’t contain gluten and is dairy free. It is quite easy to prepare and it’s perfect for vegan and vegetarian diets, because it is a good source of proteins.
Before getting the method and recipe right it might take a few tries, especially when it comes to finding the right balance between the ingredients. It might requires a lot of olive oil in order to become crispy on the outside and creamy on the inside, as it should be.
The farinata is traditionally only a few millimetres thin (see the pictures).
A few tips.
The ideal cooking method would also require a high temperature oven, like a wood stove, however, a good oven will do. Remember to use non-stick baking trays or baking paper.
The farinata has to be served quite hot, freshly made, otherwise it will become elastic and not very nice to eat. If you have leftovers, you can reheat the farinata in the oven the day after.
The farinata can also be enriched adding different ingredients; amongst the local most popular variations, you’ll find the onion and the artichoke farinata, also quite easy to make.
Farinata could be a delicious starter or aperitif, but it is also a wonderful meal when served with a nice big salad on the side.
La farinata di ceci (Genoese socca)
Ingredients
for 3 rounded backing trays (28 cm in diameter)
1,5 litre of water
500 g chickpea flour
200 ml extra virgin olive oil
salt and pepper to taste
Method.
1. In a large bowl, vigorously whisk 1,5 litre of water with 500 g. of chickpea flour, 100 ml olive oil and some salt. Once all the ingredients are mixed well, let sit for at least 5 hours (but 10 hours would be better, so the flour can absorb the water well).
2. After the resting time, remove the froth formed on the surface of the mixture with a spoon.
3. Pour some extra virgin oil on a non-stick baking tray, then with a ladle add 1/3 of the mixture and season with salt and pepper.
4. Bake the farinata at 220°C / 428°F (or higher) until golden, then turn on the grill and cook for a little longer, in order to get a nice crispy crust on top. Remove from the oven and serve hot.
Also see Chickpea flour bread recipe
La farinata di ceci.
Ingredients
Per 3 teglie rotonde di 28 cm di diametro
1,5 l d’ acqua
500 g di farina di ceci
sale e pepe q.b.
200 ml di olio extra vergine d’oliva
Preparazione.
1. In una ciotola grande, mescolate energicamente con una frusta 1, 5 l di acqua, 500 g. di farina di ceci, 100 ml di olio e un po’ di sale. Una volta amalgamati bene gli ingredienti, lasciate riposare per almeno 5 ore (sarebbe meglio 10 ore, per far assorbire bene l’acqua).
2. Passato il tempo necessario, togliete con un cucchiaio la schiuma formata in superficie.
3. Versate un po’ d’olio su una teglia antiaderente, poi con un mestolo aggiungete il composto liquido (non troppo perché deve restare sottile) e condite con sale e pepe.
4. Infornate a 220° C per una decina di minuti, poi accendete il grill e lasciate che si formi una crosta croccante. Sfornate e servite!
Vedi anche la ricetta del Pane con farina di ceci e semi di zucca
This is an easy and extremely delicious carrot recipe! You can add the quantity of extra virgin olive oil and butter you desire, or you can have a healthy dish with just a little extra virgin olive oil in it. You can adapt this recipe according to your taste.
Sautéed Carrots
Preparation time: 5 minutes
Cooking time: 15-20 minutes
Ingredients
For 6 servings
1 kg carrots, washed and peeled
2 garlic cloves, chopped
4-5 tablespoons extra virgin olive oil
2 tablespoons finely chopped parsley
salt to taste
a little bit of butter (optional)
Method.
1. Steam the carrots until a little bit tender.
2. Slice the carrots and then sauté (for 5-10 minutes) with the extra virgin olive oil, a little bit of butter (optional), the chopped garlic and parsley.
3. Add some salt and serve.
Carote saltate in padella.
Temo di preparazione: 5 minuti
Tempo di cottura: 15-20 minuti
Ingredienti
Per 6 porzioni
1 kg di carote, già pulite
2 spicchi d’aglio (tritati)
4-5 cucchiai di olio extra vergine di oliva
2 cucchiai di prezzemolo tritato
sale q. b.
un po’ di burro (facoltativo)
Preparazione.
1. Cuocete a vapore le carote, fino a renderle più tenere.
2. Tagliare le carote e poi fatele rosolare (per 5-10 minuti) con l’olio extra vergine di oliva, un po’ di burro (facoltativo), l’aglio e il prezzemolo.
3. Aggiungete un po’ di sale e servite.
This is another popular version of the Focaccia Alla Genovese. This onion focaccia comes from a traditional recipe, but here I am making my own adaptation, using different flours and not just plain flour (we use plain flour in the traditional recipe).
In fact, for this recipe I am preparing a dough mixing plain flour, semolina flour and spelt flour in equal parts. It is quite a rustic focaccia, with the addition of the onions that keep the focaccia nicely moist and sweet. It is definitely something to try…
Focaccia rustica con le cipolle (onion focaccia).
Ingredients
for a medium sized oven tray
150 g plain unbleached flour
150 g whole spelt flour
150 g semolina (durum wheat) flour
14 g yeast
8 g salt (and a pinch of salt to put on top)
extra virgin olive oil
1/2 a glass of water (a small glass!!)
1 large onion, finely sliced
Method.
1. Mix the yeast with some warm water, than add two tablespoons of spelt flour (take two tablespoons from the 150 g of spelt flour mentioned in the ingredient list). Create a starter and let it rise until it doubles in volume.
Note. You can use yeast or make a starter using 50 g of semisolid sourdough (I used plain flour sourdough), a pinch of barley malt, a little bit of water and 100 g of spelt flour). If you are going to use sourdough, let the starter rise over night and then follow the recipe, starting from step 2.
2. Mix the remaining flour, arrange it on a working board (or a table) and create a well in the centre. Add 8 g of salt with a little bit of warm water and combine the ingredients to create a soft dough. Add the starter and work well.
3. Let rise until the dough has doubled in volume.
4. Roll out the dough on a baking tray,previously greased with plenty of extra virgin olive oil and let rise for an hour. When the dough has risen, pressed with your fingers to create regular indents on the surface.
5. Top with the onion slices, add a little bit of salt and drizzle with extra virgin olive oil.
6. Bake at 200° C (392°F) until the focaccia is slightly golden. Remove the focaccia from the oven and pour half a glass of water on the surface. Bake again until golden-brown and crisp.
also see the focaccia alla genovese recipe.
Focaccia rustica con le cipolle.
Ingredienti
per una teglia da forno di media grandezza
150 g di farina 00
150 g di farina di farro integrale
150g di semola rimacinata di grano duro
14 g di lievito di birra
8 g di sale fino (e un pizzico di sale in più, da aggiungere alla fine)
olio extra vergine di oliva q.b.
Mezzo bicchiere d’acqua (un bicchiere piccolo!)
1 cipolla grande, tagliata a fettine sottili
Preparazione.
1. Sciogliete il lievito di birra in poca acqua (tiepida) e aggiungete due cucchiai di farina di farro (prendete i due cucchiai di farina di farro dai 150 g indicati negli ingredienti). Create un panetto e lasciate raddoppiare di volume.
Nota. In questa ricetta è possibile utilizzare il lievito di birra oppure il lievito madre. Se utilizzate il lievito madre, fate un lievitino con 50 g di pasta madre semisolida (io ho usato lievito madre a base di farina 00), un pizzico di malto d’orzo, un po’ d’acqua e 100 g di farina integrale di farro). Lasciare lievitare tutta la notte e poi seguite la ricetta, a partire dal secondo passaggio.
2. Mischiate bene le farine rimaste e disponetele su una spianatoia (oppure su un tavolo). Aggiungete 8 g di sale con un po’ d’acqua tiepida e lavorate fino a creare un impasto morbido. Aggiungete anche il panetto di lievito e lavorate bene.
3. Lasciate lievitare in un luogo riparato, fino a quando l’impasto sarà raddoppiato di volume.
4. Stendete la pasta su una teglia (precedentemente unta con abbondante olio extra vergine d’oliva) e lasciate lievitare per un’oretta. Quando la pasta sarà nuovamente lievitata, pressate con le dita la superficie per creare delle fossette.
5. Ricoprite la focaccia con le fette di cipolla, aggiungete ancora un po’ di sale e irrorate con abbondante olio extra vergine d’oliva.
6. Infornate a 200°, fino a quando la focaccia sarà leggermente dorata. Togliete la focaccia dal forno e versate mezzo bicchiere d’acqua sulla parte superiore, poi infornate nuovamente, fino ad ottenere una focaccia ben dorata e croccante.
Da vedere anche la ricetta della focaccia alla genovese
Pesto is a well known basil sauce originating in Genoa. This delicious sauce is traditionally served with various kinds of pasta such as trofie, lasagne and gnocchi or used to enrich dishes like vegetables soups and even pizzas! Countless variations already exist, but the best pesto is made with only basil and extra virgin olive oil from Liguria, because they are very aromatic and really make a difference when it comes to flavour. During the preparation method, we use a mortar because it is a slow and gentle process that doesn’t alter the quality and flavour of the ingredients.
Having said that, you can make a wonderful pesto using a blender and any of your local ingredients….so give it a go!!I promise, you won’t be disappointed!
Today we will see how to prepare a delicious pesto using either a mortar or a blender…You choose! 🙂
Tips.
1. In the traditional recipe we only use well-aged Parmesan and Pecorino. Both these cheeses are quite salty, therefore it is better to use only a few crystals of salt in the recipe and taste the sauce when it’s ready; you can always add the salt later, if needed.
2. It is possible to dilute the pesto with water, in order to obtain a creamier sauce. I usually mix a couple of tablespoons of hot water with the sauce, just before mixing it with the pasta. Then stir vigorously with a spoon and add the pasta.
3. To preserve the pesto, put the sauce in a jar and cover with plenty of extra virgin olive oil, then seal well with a lid and put it in the fridge. The sauce will last up to 5 days, if properly preserved.
Pesto alla Genovese.
for 2 serving
40 leaves of fresh basil, washed and dried
1 clove of garlic
3 tablespoons of well-aged Parmesan cheese, grated
1 tablespoon of aged Pecorino cheese, grated (you can add more Parmesan if you don’t find the Pecorino)
1 tbsp of pine nuts
6 tablespoons of extra virgin olive or more, if needed
sea salt crystals to taste
Method 1 (traditional method with a mortar)
1. Using a mortar, crush the garlic with only a couple of salt crystals.
2. Remove the stems and gradually add all the basil leaves with a couple of salt crystals at a time. Move the pestle in circular motion and firmly crush all the leaves, adding more as you go along.
3. Add the pine nuts and the grated cheeses, then continue mixing the ingredients with a gentile circular motion.
4. Add the extra virgin olive oil and mix until you get a creamy pesto.
Method 2 ((with an immersion blender or food processor)
This is definitely a quicker method, however, you have to be a little bit careful in order to avoid burning the basil leaves using the blender. You can easily avoid this, by adding some cold water (it has to be really cold) to prevent the blade from heating up and spoiling the basil.
1. Put all the ingredients in a tall container and add only 3 tablespoons of extra virgin olive oil. Start blending and add 2 tablespoons of really cold water.
2. Blend everything for a few minutes, then add the rest of the extra virgin olive oil and continue blending until you get a nice creamy pesto.
See also the arugula pesto recipe.
Pesto alla genovese.
Per due persone
1 spicchio d’aglio
40 foglie di basilico, lavate e asciugate
1 cucchiaio di pinoli
3 cucchiai di parmigiano ben stagionato e grattugiato
1 cucchiaio di pecorino sardo stagionato e grattugiato
Olio extra vergine d’oliva q. b.
sale grosso q. b.
Metodo 1 (con il mortaio)
Nota. Una volta aggiunto il basilico, il pestello va mosso in senso rotatorio per non rovinare le foglie. Il basilico deve mantenere il suo colore verde vivo.
1. Usando un mortaio, pestate l’aglio con due cristalli di sale grosso (useremo poco sale perché i formaggi utilizzati nella ricetta sono già salati).
2. Togliete i gambi e aggiungete gradualmente le foglie di basilico con qualche cristallo di sale. Muovete il pestello in senso rotatorio e pestate tutte le foglie.
3. Aggiungete i pinoli con i formaggi grattugiati e continuate ad amalgamare gli ingredienti con il pestello.
4. Aggiungete l’olio a filo, fino ad ottenere un battuto cremoso.
Metodo 2 ((con il frullatore ad immersione)
Per fare il pesto in modo pratico e veloce, si può utilizzare il frullatore ad immersione con un contenitore alto e stretto. Prima di tritare tutti gli ingredienti è importante aggiungere un paio di cucchiai d’acqua ghiacciata, per evitare che la lama del frullatore si scaldi e quindi rovini il basilico.
1. Mettete il basilico, i pinoli e i formaggi nel contenitore con 3 cucchiai d’olio extra vergine d’oliva e 2 cucchiai d’acqua ghiacciata.
2. Tritate per qualche minuto, poi aggiungete altro olio e tritate fino ad ottenere un pesto cremoso.
Nota.
Per ottenere un pesto ancora più cremoso, si può aggiungere un po’ d’acqua di cottura della pasta al condimento.
Vedi anche la ricetta per il pesto di rucola.
Foodfulife 