Tag Archives: Arugula

Salmon & Rocket Patties

This recipe is so easy to make and so versatile! It can be served as a main meal with various vegetables, rice and lots of homemade sauces. You can be creative and modify the ingredients as you wish, for example using some cooked asparagus instead of rocket or simply a lot of parsley to flavour the dish. You can use some leftovers, if you have potatoes, vegetables or fish that blend well with the other ingredients…. Anyway, have some fun with it!

In this recipe I used frozen salmon fillets ; I defrosted the fish and drained it well before I started with the recipe method. I also used rocket leaves because they are very aromatic and they really go well with salmon. Rocket is usually eaten raw, but is also wonderful cooked! Try it! 😉

Salmon & Rocket Patties (oven baked).

for about 8-10 patties

Ingredients

2 salmon fillets, 200 g (skinless and boneless)

2 large floury potatoes

2 eggs

1 onion (or 2 spring onions), finely chopped

60 g fresh rocket leaves

1 tablespoon fresh parsley leaves, finely chopped

4 tablespoons grated Parmesan cheese (optional)

4 tablespoons extra virgin olive oil

breadcrumbs

salt and pepper to taste

Method.

1. Steam (or boil) the potatoes until tender, then mash them well.

2. In a frying pan, sauté the onion in 1 tablespoon of extra virgin olive oil, until tender.

3. Break the salmon flesh into small pieces. Place the salmon in a bowl and then add the onion, the chopped herbs, the mashed potatoes, 4 tablespoons of grated Parmesan cheese and some salt and pepper.

4. Beat 2 eggs then add them to the mixture and stir everything well.

5. Shape some patties and roll them in a plate full of breadcrumbs, until evenly coated.

6. Place in the oven at 160° C for about 20-25 minutes with 3 tablespoons of extra virgin olive oil (or you can fry them, if you prefer).

Serve with vegetables and a sauce of your choice. Enjoy!

Crocchette di rucola e salmone (cotte al forno)

per circa 8-10 crocchette

Ingredienti

2 filetti di salmone, 200 g (senza pelle e senza osso)

2 patate grosse farinose

2 uova

1 cipolla (o 2 cipollotti), tritata finemente

60 g di foglie di rucola fresca, tritate

1 cucchiaio di prezzemolo fresco foglie, tritato finemente

4 cucchiai di parmigiano grattugiato (facoltativo)

pangrattato q. b.

olio extra vergine di oliva

sale e pepe

Preparazione.

1. Fate cuocere le patate a vapore (o fate bollire) fin quando sono tenere, poi schiacciatele con lo schiaccia patate.

2. Fate soffriggere la cipolla con 1 cucchiaio di olio extravergine d’ oliva per qualche minuto.

3. Rompete la polpa di salmone a pezzetti con le mani. Mettete il salmone in una ciotola e poi aggiungere la cipolla, le erbe tritate, le patate schiacciate, 4 cucchiai di parmigiano grattugiato, sale e pepe.

4. Sbattete 2 uova e aggiungetele al composto. Mescolate bene il tutto.

5. Formate delle polpette grosse e schiacciate, poi passatele in un piatto con abbondante pangrattato, fino a ricoprirle uniformemente.

6. Cuocete in forno a 160 ° C per circa 20-25 minuti con abbondante olio extra vergine d’oliva (oppure potete friggerle, se preferite).

Servite con verdure e salse a piacere.

Home-Made Pizza With Tomatoes, Rocket and Parmesan Cheese

August 21, 2014Main Dishes, Pizza, VegetarianArugula, Baking, Italian cooking, Parmesan cheese, Pizza, Recipe, Rocket, Vegetable, Vegetarian, whole wheat, WholemealSerena @ foodfulife

A crunchy pizza base, topped with fresh Piccadilly tomatoes, some rocket leaves and Parmesan cheese…

An easy recipe, perfect for this season!

Enjoy!

Pizza with tomatoes, rocket and Parmesan cheese.

Ingredients

for 2 large pizzas

Buy 2 ready made pizza bases or follow this recipe

For the pizza toppings

2 fresh mozzarellas (or you can use stracchino)

300 g Piccadilly tomatoes or cherry tomatoes

60 g rocket leaves (arugula)

50 g Parmesan cheese (thin slices)

Extra virgin olive oil

salt and pepper to taste

Method.

1. Wash and dry the rocket leaves and the tomatoes. Cut the tomatoes in half.

2. Using a rolling pin, roll out the pizza dough and make two large pizza bases.

3. Bake the pizza bases at 200 ° C (392°F) until they are crunchy (I am using a use a pizza stone, but you can use a baking tray greased with olive oil).

4. Add the mozzarella cheese and put the bases back in oven for a few minutes, to melt the cheese.

5. Turn off the oven and garnish your pizzas. Place the tomatoes, the rocket leaves and Parmesan cheese onto the pizza bases, then season with extra virgin olive oil, salt and pepper.

Pizza con pomodorini freschi, rucola e parmigiano.

Ingredienti

Per 2 pizze grandi

Per fare due basi per la pizza seguite questa ricetta

Per guarnire le pizze

2 mozzarelle (oppure stracchino)

300 g di pomodorini Piccadilly

60 g di rucola

50 g di scaglie di Parmigiano Reggiano

olio extra vergine d’oliva

sale e pepe q. b.

Preparazione.

1. Lavate e asciugate la rucola e i pomodorini, poi tagliate i pomodorini a metà.

2. Stendete la pasta con un matterello.

3. Infornate le basi della pizza a 200° C (uso una pietra per la cottura della pizza, ma potete usare una teglia unta). Fate cuocere fino ad ottenere una pasta croccante.

4. Aggiungete la mozzarella e infornate ancora per qualche minuto, per far sciogliere il formaggio.

5. Sfornate le pizze e spegnete il forno. Disponete i pomodorini, la rucola e il parmigiano sulle pizze, poi condite con abbondante olio extra vergine d’oliva, sale e pepe.

Super Tasty and Healthy Rocket Pesto

April 11, 2014Condiment, How to, Pasta and Rice, Raw / Mainly RawAlmonds, Arugula, calcium, Condiment, Food, Food photography, Hazelnuts, Healthy, Iron, Pasta, Pesto, Photography, Potassium, Raw / Mainly Raw, Recipe, Rocket, Sauce, Vitamin C, WalnutsSerena @ foodfulife

The most famous Italian pesto is made with fresh basil and is a traditional Genoese dish. In Italy, however many variations exist of this lovely condiment.
My mother, for example, prepares a delicious rocket pesto made with pine nuts and Parmesan, using the plants she has in the garden. Today I am going to share this lovely recipe, but instead of pine nuts I am using a few hazelnuts, walnuts and almonds.
Pesto is a very healthy condiment that you should definitely have in your fridge.
The rocket leaves are rich in vitamin C and also contain potassium, iron, calcium and phosphorus. They have a slightly bitter peppery flavour, which I love.

Tips.

1. Making pesto is very easy. Use an immersion blander and mix all the dry ingredients first and then add the extra virgin olive oil at the end. Add just a couple of tablespoons of iced water with the dry ingredients when you first use the blender, because this will cool the blades down and avoid ruining the leaves.

2. In the traditional Genoese pesto recipe we use Parmesan cheese and Pecorino Sardo. You can buy both cheeses nicely-aged, which is important because they have a distinctive strong taste. However, if you can’t find aged Pecorino Sardo you can replace it with Parmesan. Both these cheeses are quite salty, so it is very important to put just a pinch of salt in the recipe, then you can always add it at the end, if needed.

3. In order to get a creamier pesto, when you cook the pasta you can dilute your condiment with a couple of tablespoons of cooking water (the water in which the pasta is cooking), just before serving.

Rocket (Arugula) Pesto.

Preparation: 10 minutes

Easy

Ingredienti

For a cup of pesto

1/2 clove of garlic

60 g (2.11 oz) rocket (arugula), washed

30 g (1.05 oz) aged Parmesan cheese, cut into small pieces

30 g (1.05 oz) aged Pecorino Sardo cheese

6 tablespoons of extra virgin olive oil

2 walnuts, shelled

2 almonds, shelled

2 hazelnuts, shelled

a pinch of salt

pepper to taste

Method.

1. In a tall container, put all the ingredients, without the extra virgin olive oil.

2. Using an immersion blender, chop the ingredients for a few minutes, adding just a little bit of iced water to cool the blade in the process.

3. Pour in the extra virgin olive oil (a little at a time) and blend everything together, until you get a creamy mixture.

4. Serve with your favourite pasta.

Pesto di rucola.

Ingredienti

Preparazione: 10 minuti

Facile

Per un vasetto

1/2 spicchio d’aglio

60 g di rucola, lavata e asciugata

30 g di parmigiano reggiano (tagliato a pezzi piccoli)

30g di pecorino sardo stagionato (tagliato a pezzi piccoli)

6 cucchiai d’olio extra vergine d’oliva

2 noci, senza guscio

2 nocciole, senza guscio

2 mandorle, senza guscio

un pizzico di sale

pepe q.b.

Preparazione.

1. In un contenitore alto e stretto mettete tutti gli ingredienti, senza l’olio.

2. Usando un frullatore ad immersione, tritate per qualche minuto gli ingredienti, aggiungendo un po’ d’acqua molto fredda, per evitare che la lama si scaldi.

3. Versate anche l’olio extra vergine d’oliva nel composto (poco alla volta e continuando a tritare), fino ad ottenere una consistenza cremosa.

4. Condite la pasta e servite.

Steamed Salmon with Rocket and Oranges.

January 26, 2014Appetisers, Dairy-free, Gluten-free, Low-fat Recipes, Pescetarian, SeafoodArugula, B vitamins, Dairy-free, Fish, Food, Fresh, Gluten-free, high protein food, Iron, Low fat, Omega-3 fatty acid, Orange, Recipe, Rocket, Salad, Wild salmonSerena @ foodfulife

This week we are going to prepare a light salad with salmon, oranges and rocket leaves. I love the way in which the buttery texture of salmon and the freshness of oranges work together, I think it’s a perfect match! There isn’t much I can say about it, you just have to try it!!! I added a few rocket leaves because the pungent and slightly bitter flavour of this lovely herb creates a pleasant contrast with the other ingredients, which balance the recipe nicely.

This dish is a real feel-good booster and is packed with health benefits! Salmon is considered an extremely healthy food due to the high content of protein, omega-3 fatty acid and B 6 and B 12 vitamins; while rocket not only contains plenty of vitamins but is also rich in iron… So, if you often have iron-deficiency problems like me, or you simply like healthy food (same as me, anyway!), you have plenty of reasons to enjoy this dish!

Steamed salmon with rocket, oranges and walnuts.

Preparation time: 15 minutes

Ingredients

for 2 servings

2 salmon steaks (250 g / 8.81 oz)

2 large oranges

50 g (1.76 oz) rocket (arugula), washed and cleaned

30 g (1.05 oz) walnuts, unshelled

extra virgin olive oil

salt and pepper to taste