Tag Archives: Pescetarian

Salmon with Pesto, Potatoes And Green Beans

A lovely and easy spring recipe, inspired by our trofie al pesto, a traditional Genoese pasta served with boiled green beans and potatoes, seasoned with plenty of fresh pesto….Really delicious!!!

For this recipe I am using salmon instead of pasta and then I added more vegetables with some lemon juice to lighten up the dish, as salmon is quite an oily fish.
This is definitely a very healthy dish, packed with fibre and wonderful nutrients like vitamin K, C, vitamins B, manganese and omega-3 fatty acids (just to name a few).

Salmon with pesto, potatoes and green beans.

4 salmon fillets (about 100 g each)

130 g of fresh pesto (see the pesto recipe)

300 g green beans, washed and cleaned

300 g potatoes, washed and peeled

a few drops of lemon juice

a few tablespoons of water

Method.

1. Steam the green beans with the potatoes (cut into pieces) for 15 minutes.

2. Remove the vegetables and steam the salmon for about 7 minutes.

3. Serve and season with plenty of pesto, previously diluted with a little bit of warm water, mixed with a few drops of lemon.

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Salmone con pesto patate e fagiolini.

4 tranci di salmone (circa100 g ciascuno)

130 g di pesto fresco (vedi la ricetta del pesto alla genovese)

300 g fagiolini

300 g patate

qualche goccia di limone

qualche cucchiaio d’acqua

Preparazione.

1. Fate cuocere a vapore i fagiolini e le patate per 15 minuti.

2. Togliete le verdure e mettete a cuocere il salmone per circa 7 minuti.

3. Servite e condite con del pesto allungato con un po’ d’acqua tiepida e qualche goccia di limone.

Quick And Easy: Prawn Salad With Rocket And Pomegranate

September 27, 2014Dairy-free, Gluten-free, High-fibre Food, Low-fat Recipes, Pescetarian, Quick and Easy, SeafoodCelery, Fennel, Gluten-free, High in fibre, Melagrana, Pescetarian, Pomegranate, Prawns, Raw vegetables, Recipe, Ricetta, SaladSerena @ foodfulife

Last but not least, today I am publishing a wonderful prawn salad with rocket leaves and lots of pomegranate seeds. Extremely easy to make and perfectly balanced, this dish is real treat!!!

It will definitely become a classic at my dinner parties!

Prawn salad with rocket and pomegranate.

350 g prawns tails

125 g rocket (arugula)

2 spring onions, washed and finely sliced (only the tender part)

half bulb of fennel, washed and finely sliced

2 stalks of celery, washed and finely sliced (only the tender part)

the seeds of a pomegranate

for the lime citronette

the juice of 1/2 a lime

4 tablespoons of extra virgin olive oil

salt and pepper to taste

Method.

1. Peel and devein the prawns, then poach in water for a few minutes.

2. Drain the prawns and let cool.

3. Place the arugula, the fennel, the spring onions and the celery in the plates, then add the prawns and garnish with plenty of pomegranate seeds.

4. Make the lime citronette. Mix 4 tablespoons of extra virgin olive oil with the juice of half a lime, then season with salt and pepper.

5. Pour the lime dressing over the salad and serve.

Also see Rice Flour Chocolate Cookies With Pomegranate and Light Sabayon With Pomegranate And Pistachios

Insalata di gamberi con rucola e melagrana.

350 g di code di gambero

125 g di rucola

2 cipollotti, lavati e tagliati finemente (solo la parte tenera)

2 gambi di sedano, lavati e tagliati finemente (solo la parte tenera)

1/2 finocchio, lavato e tagliato finemente

i chicchi di una melagrana

Per la citronette di lime

il succo di mezzo lime

4 cucchiai di olio extra vergine d’oliva

sale pepe q. b.

Preparazione.

1. Sgusciate i gamberi e togliete il budellino. Fate bollire i gamberi per qualche minuto.

2. Scolate i crostacei e fateli raffreddare.

3. Mettete i gamberi con la rucola, i chicchi di melagrana, il finocchio e i cipollotti nei piatti.

4. A parte, preparate la citronette di lime. Mescolate 4 cucchiai di olio extra vergine d’oliva con il succo di mezzo lime, sale e pepe.

5. Condite l’insalata di gamberi con la citronette di lime e servite.

Barley And Shrimp Salad In Red Cabbage Leaves

August 13, 2014Appetisers, Dairy-free, High-fibre Food, Low-fat Recipes, Pescetarian, Seafood, Side DishesAppetizer, Grains, Light meal, Low-cal, Pearled barley, Pescetarian, Salad, Shrimps, Side dishSerena @ foodfulife

Barley is a cereal that has been used in dishes for thousands of years. It’s a wonderful and versatile ingredient: it can be used in salads and soups or cooked like a risotto. Today we are going to make a light barley salad with lots of fresh vegetables and shrimps! This colourful salad could be a great side dish for a barbecue or a buffet, but could also be served on its own as a light meal.

Tips.

1. Pearl barley does not need soaking before cooking, it is simply boiled like rice.

2. Wash the barley under running water for a few minutes before cooking it, to remove its natural bitter taste.

3. For this recipe I am using a red Tropea’s onion, a delicious onion variety, available in Italy. If you don’t find it, you can use shallots instead. Shallots and Tropea’s onions are perfect for this recipe because they are naturally sweet and have a pleasant delicate flavour.

Barley and shrimp salad in red cabbage leaves.

5 – 6 red cabbage leaves (medium size)

90 g pearl barley

250 g frozen shrimps

1/2 sweet red Tropea’s onion (or shallots)

1/2 celery stalk, finely chopped

7-8 cherry tomatoes

1 large avocado

the juice of half a lemon

2 tablespoons of fresh parsley, finely chopped

salt and pepper to taste

vegetable broth

Method.

1. Cook the pearl barley in vegetable broth (I used an organic stock), for 40 minutes (the cooking time will vary depending on the variety of barley).

2. Boil some water in a sauce pan, then turn off the heat and poach the shrimps for 3-4 minutes. Drain and set aside.

3. Wash and dry the cabbage leaves. Peel and slice the onion and avocado, then set aside. Wash, dry and cut the celery and tomatoes.

4. Mix all the vegetables (including the chopped parsley) with the cooked barley and shrimps. Serve the salad in cabbage leaves and season with salt, pepper and lemon juice.

Cestini di insalata d’orzo e gamberetti.

5-6 foglie di cavolo rosso

250 g gamberetti surgelati

1/2 cipolla rossa di Tropea (oppure lo scalogno)

1/2 gambo di sedano

7-8 pomodorini ciliegia

1 avocado grande

il succo di mezzo limone

2 cucchiai di prezzemolo fresco, tritato finemente

sale e pepe q. b.

brodo vegetale (uso del brodo fatto con del dado biologico)

Preparazione.

1. Fate cuocere l’orzo perlato nel brodo per 40 minuti (il tempo di cottura può variare a seconda della qualità di orzo).

2. Fate bollire una pentola piena d’acqua, poi spegnete il fuoco e immergetevi i gamberetti per 3-4 minuti. Scolate e mettete da parte.

3. Lavate e asciugate le foglie di cavolo. Pelate e tagliate le cipolle e l’avocado. Lavate, asciugate e tagliate a cubetti il sedano e i pomodorini.

4. Mescolate tutte le verdure (compreso il prezzemolo) con l’orzo e i gamberetti. Servite l’insalata nelle foglie di cavolo e condite con sale, pepe e il succo di limone.

Traditional Recipe: La Peperonata

Peperonata is a delicious traditional Italian dish made with yellow and red bell peppers and a few other ingredients. It’s a dish full of character and flavour! It can be a great side dish and it can be a fantastic appetizer, when served with grilled rustic bread, like a bruschetta. The recipe I am publishing this week is my mother’ s peperonata. My mother made a few adaptations to the traditional recipe to achieve a creamier and very tasty dish. Nothing can beat my mother’ s peperonata! So sweet, flavourful and delicate at the same time; it really melts in the mouth!

While cooking, the onions will melt creating a lovely creamy sauce which works perfectly with the rest of the ingredients. Give it a try, you’ll love it!

Tips. For extra flavour you can use Ketchup instead of tomato paste. The cooking time might vary for the thickness of the peppers.

La Peperonata.

Ingredients

For 4-6 servings

Easy

Preparation and cooking time: 50 minutes

3 tablespoons extra virgin olive oil

2 large onions, chopped

4 bell peppers (2 yellow and 2 red)

1 tablespoon of capers (possibly in vinegar)

6 good quality pitted green olives

6 good quality pitted black olives

1/2 a tablespoon tomato paste (or tomato ketchup)

white wine (only if necessary)

a handful of pine nuts (optional)

salt and pepper to taste

Method.

1. Cut each pepper into 4 pieces and then slice them horizontally into slices (2 cm thick). Cut also the onions into thick slices.

2. In a large frying pan, sauté the onion and the peppers with a clove of garlic in 3 tablespoons of extra virgin olive oil.

3. Add the capers, the olives and the pine nuts.

4. Add some tomato paste (or tomato ketchup), then cover and cook for 40 minutes over a low heat (add a little of white wine if it’s too dry). Let simmer until the peppers get really tender.

5. Remove the lid and let most of the juices evaporate. Season with salt and pepper, then serve (you can serve the peperonata hot or cold).

La Peperonata.

Ingredienti

Per 4-6 persone

Facile

Tempo di preparazione e cottura: 50 minuti

3 cucchiai d’olio extra vergine d’oliva

2 cipolle tagliate grosse

4 peperoni, due gialli e due rossi

1 cucchiaio di capperi sott’aceto

6 olive verdi

6 olive nere

1/2 cucchiaio di passata di pomodoro (oppure ketchup, per una peperonata più saporita)

vino bianco q. b. (facoltativo)

una manciata di pinoli (facoltativo)

sale e pepe q. b.

Preparazione.

1. Tagliate i peperoni in 4 pezzi e poi a strisce orizzontali. Affettate le cipolle grossolanamente.

2. In una padella grande, fate soffriggere la cipolla, i peperoni e uno spicchio d’aglio tagliato a metà.

3. Aggiungete ai peperoni un cucchiaio abbondante di capperi, 6 olive verdi, 6 olive nere e alcuni pinoli.

4. Aggiungete il concentrato di pomodoro, poi coprite e fate cuocere a fuoco lento per 40 minuti (se occorre aggiungete un po’ di vino bianco).

5. Quasi a fine cottura, levate il coperchio e fate ritirare un po’ il liquido. Aggiungete il pepe, il sale e servite. La peperonata è ottima anche servita fredda.

A Delicate Menu For Two

Today’s menu is a delicious dinner for two, with 3 elegant and delicate courses,

quite easy to prepare.

Risotto with fresh peas and corn salad

Salmon with lime and balsamic vinaigrette

Mango Panna Cotta

Serve with chilled white wine.

Prawns With Pineapple In Sweet And Sour Sauce

June 13, 2014Dairy-free, Gluten-free, Low-fat Recipes, Pescetarian, SeafoodFood, Light, Pescetarian, Pineapple, Prawns, Recipe, Seafood, Soy sauce, Stir-fry, Sweet and sourSerena @ foodfulife

A touch of exotic flavour in this light stir-fry recipe. By now you all know, I like to prepare different things and vary my diet. Well, this week I thought that a stir-fry would be really lovely to celebrate the warm weather. I could just imagine enjoying this dish with a nice glass of chilled white wine during a lovely sunset, sitting by the sea…Just perfect!!

Prawns with pineapple in sweet and sour sauce.

Ingredients

For 3 servings

Easy

Preparation: 20 minutes

250 g (8.8 oz) of cleaned and peeled prawns

2 spring onions, sliced

1 big red bell pepper

350 g (12.3 oz) pineapple (cleaned)

4 radishes (without leaves)

3 tablespoons soy sauce (use a naturally fermented soy sauce, which meets gluten free standards)

2 tablespoons lime juice

3 tablespoons extra virgin olive oil

ground black pepper to taste

fresh chillies to taste (optional)

Method.

1. Cut and clean the pineapple, removing all the hard parts (including the centre).

2. Wash and cut the bell pepper, then wash and slice the radishes.

3. In a frying pan (or a wok), sauté the garlic and the spring onions for a few minutes with 3 tablespoons of extra virgin olive oil.

4. Add the pineapple and bell pepper, cut into small cubes. Fry for 5 minutes, then add the prawns and stir.

5. Separately, mix the lime juice with the soy sauce, previously diluted with a little bit of water. Pour into the pan and stir well.

6. Stir fry over a medium heat for a few minutes, then turn off the heat. Add the crunchy radishes, season with black pepper and serve with a cup of steamed basmati rice. You can add some fresh chillies if you wish.

Gamberi in salsa agrodolce.

Ingredienti

Per 3 persone

Facile

Preparazione: 20 minuti

250 g di gamberi puliti

2 spicchi d’aglio, tagliati a pezzi

2 cipollotti, tagliati a fettine

1 peperone rosso (abbastanza grosso)

350 g di ananas (già pulito)

4 ravanelli (senza foglie)

3 cucchiai di salsa di soia (usate una salsa di soia fermentata naturalmente)

2 cucchiai di succo di lime

3 cucchiai di olio extra vergine d’oliva

pepe q. b.

peperoncino q. b. (facoltativo)

Preparazione.

1. Tagliate e pulite l’ananas, togliendo tutte le parti dure (compresa la parte dura al centro).

2. Lavate, tagliate a pezzi il peperone e affettate i ravanelli. Mettete i ravanelli da parte.

3. In una padella (o un wok), fate soffriggere i cipollotti e l’aglio per qualche minuto, in abbondante olio extra vergine d’oliva.

4. Aggiungete l’ananas e il peperone (tagliati a cubetti abbastanza piccoli). Fate soffriggere per 5 minuti, poi aggiungete i gamberi.

5. A parte, unite il succo di lime alla salsa di soia, precedentemente allungata con un po’ d’acqua. Amalgamate il tutto e versate il condimento in padella. Mescolate bene.

6. Fate friggere a fuoco medio per qualche minuto, poi spegnete il fuoco e aggiungete le fette di ravanelli. Servite con del riso basmati e aggiungete del pepe e/o peperoncino, se lo desiderate.

Mixed Seed Wholemeal Bread Recipe (High-Fibre Food)

May 30, 2014Bread & Buns, Dairy-free, High-fibre Food, Sourdough, Vegan, VegetarianBread, Dairy-free, Fennel seeds, Flax seeds, High in fibre, Home-made, Pescetarian, Recipe, Sesame seeds, Sourdough, Soy-free, Vegan, Vegetarian, Whole grains, whole wheat, WholemealSerena @ foodfulife

A delicious loaf of bread with a lot of tasty seeds inside! This is a great breakfast or sandwich bread,very tasty, crunchy on the outside and soft in the middle. I actually served it with a nice salad and I really enjoyed it!

You can prepare the dough in the evening and keep it in the fridge with a few tablespoons of water, it will rise slowly through the night. The day after you have to take it out of the fridge a couple of hours before you bake it.

Mixed Seed Wholemeal Bread.

150 g (5.2 oz) plain flour / unbleached all-purpose flour

100 g (3.5 oz) of durum wheat semolina flour

100 g (3.5 oz) whole spelt flour

100 g (3.5 oz) of wholemeal flour

135 g (4.76 oz) of sourdough (semi-liquid, made with plain or Manitoba flour) or 15 g of yeast

1/2 tsp of barley malt

1 tablespoon of extra virgin olive oil and some more to grease the tin

8 g (0.28 oz) of ground sea salt

1 tablespoon of flax seeds

1 tablespoon sesame seeds

1 tablespoon poppy seeds

1/2 tablespoon of fennel seeds

Method.

1. Toast the seeds in a very hot oven for about 5 minutes (at 200°C/392 °F).

2. Sift and mix the flours. Add the seeds, the sourdough (or yeast), 1 tablespoon of extra virgin olive oil, the barley malt and the salt. Mix everything well until you have a smooth dough.

3. Let the dough rise until it doubles in volume (1-2 hours for the yeast, 3-6 hours for the sourdough).

4. Bake in a loaf tin ( 3.9 inches x 10.2 inches), lightly greased with extra virgin olive oil, at 200 ° C (392°F) for 25-30 minutes. Let cool and then serve with a nice salad.

Pane integrale ai semi.

150 g di farina 00

100 g di semola di grano duro

100 g di farina integrale di farro

100 g di farina integrale

135 g di lievito madre (semi liquido, con base di farina 00 o manitoba)
oppure 15 g di lievito di birra

1/2 cucchiaio di malto d’orzo

1 cucchiaio d’olio extra vergine d’oliva per l’impasto e un po’ di più per ungere la teglia

1 cucchiaio di semi di lino

1 cucchiaio di semi di sesamo

1 cucchiaio di semi di papavero

1/2 cucchiaio di semi di finocchio

Preparazione.

1. Fate tostare i semi per qualche minuto nel forno a 200°C, oppure in una padella.

2. Setacciate e unite le farine. Aggiungete i semi, il lievito, 1 cucchiaio d’olio extra vergine d’oliva, il malto d’orzo e il sale.

3. Fate lievitare fino a far raddoppiare l’impasto di volume (1-2 ore per il lievito di birra, 3-6 ore per il lievito madre).

4. Infornate a 200 °C per 25-30 minuti (ho usato una teglia profonda 10 cm x 26 cm). Fate raffreddare e servite con una buona insalata.

Tasty Pizza With Cannellini Bean Hummus And Mussels

May 25, 2014Dairy-free, Main Dishes, Pescetarian, Pizza, SeafoodBeans, Cannellini, Dairy-free, high protein food, Legumes, Legumi, Mussels, Parsley, Pescetarian, Pizza, Pizza con i muscoli, Sesame seeds, Tarragon, whole wheat, WholemealSerena @ foodfulife

We love our pizzas! We love them with all sort of ingredients on top, as long as the ingredients are of the best quality! We have so many different types of pizza in Italy that is easy to get confused! I don’t even know all of them, I just know there are several recipes. Some of the most amazing pizzas are made with seafood and fresh herbs.

This is one of my recipes, a lovely pizza made with a creamy cannellini bean hummus and topped with mussels, full of flavours and really crunchy! You can call it pizza or you can call it focaccia, either way, it is delicious!!!
Cannellini beans are perfect with mussels, so I have adapted my hummus recipe with slightly different ingredients to suit this recipe best. It is a great summer dish, fresh crunchy and very tasty!

Pizza with cannellini bean hummus and mussels.

Ingredients

For 2 large pizzas (4 people)

500 g pizza dough (you can follow this recipe)

For the cannellini bean hummus

1 can of cannellini beans

1/2 clove of garlic

1 small shallot

the juice of 1/2 a lemon

1 teaspoon sesame seeds

a few crystals of sea salt

2 tablespoons of extra virgin olive

2 tablespoons of water (if needed)

For the mussels

2 cloves of garlic, finally chopped

250g (8.8 oz) of mussels ( I used already cleaned and frozen mussels without shell, but you can use fresh ones if you like)

1 tablespoon of chopped parsley

1 tablespoon of chopped tarragon

salt and pepper to taste

3 tablespoons of extra virgin olive oil

To garnish

20 cherry tomatoes, washed, chopped and drained

Method.

For the Hummus.

1. Using a small mortar and a pestle, crush 1 teaspoon of sesame seeds with a few sea salt crystals.

2. Rinse the beans well, then boil them for a few minutes in salted water and drain.

3. In a food processor, finely chop the beans with the crushed sesame seeds, the salt crystals, 1/2 a clove of garlic and a small shallot. After a few minutes, add the juice of half a lemon, 2 tablespoons of water (only if needed) and 2 tablespoons of extra virgin olive oil. Process everything until you have a smooth and creamy mixture.

For the pizza.

1. Make 500g of pizza dough (follow this recipe).

2. Roll out the dough on two baking trays, greased with plenty of extra virgin olive oil and shape 2 large pizzas.

3. Pierce the dough using a knife and bake in a preheated oven at 200 ° C (392° F) for 15-20 minutes.

For the mussels.

1. In a frying pan, fry two cloves of garlic with the parsley and the tarragon (all finely chopped), over very low heat with 3 tablespoons of extra virgin olive oil.

2. After a few minutes add the mussels and cook over a medium heat for about 10 minutes, then turn off the heat.

To garnish.

Garnish the pizzas with the cannellini hummus, then top with the tomatoes and the mussels.

Pizza saporita con hummus di cannellini e muscoli.

Ingredienti

Per 2 pizze grosse (4 persone)

500 g di pasta per la pizza

Per l’hummus di cannellini

1 scatola di cannellini

1/2 spicchio d’aglio

1 scalogno piccolo

il succo di 1/2 limone

1 cucchiaio di semi di sesamo

qualche cristallo di sale marino

acqua q. b.

2 cucchiai di olio extra vergine d’oliva

Per i muscoli

2 spicchi d’aglio

250g di muscoli ( ho usato muscoli già puliti, senza guscio e surgelati, ma potete anche usare quelli freschi)

1 cucchiaio di prezzemolo, lavato e tritato

1 cucchiaio di dragoncello, lavato e tritato

sale e pepe q.b.

3 cucchiai d’olio extra vergine d’oliva

Per la guarnizione.

20 pomodorini ciliegina, lavati, tagliati a pezzetti e scolati

Per la preparazione dell”hummus.

1. Con un pestello e un piccolo mortaio, schiacciate i semi di sesamo con qualche cristallo di sale.

2. Sciacquate bene i fagioli e scottateli per qualche minuto (in acqua leggermente salata). Quando saranno pronti, scolate i fagioli.

3. In un tritatutto, tritate finemente i fagioli con i semi di sesamo, il sale, mezzo spicchio d’aglio e lo scalogno. Dopo qualche minuto, aggiungete il succo di mezzo limone, un po’ d’acqua (solo se necessario) e 2 cucchiai d’olio extra vergine d’oliva. Tritate tutto fino ad ottenere una crema uniforme.

Preparazione della base.

1. Preparate 500g di pasta per la pizza seguendo questa ricetta.

2. Stendete la pasta su due teglie unte abbondantemente con olio extra vergine d’oliva e formate due pizze grandi.

3. Fate dei piccoli tagli sulla superficie della pasta e infornate a 200°C per 15-20 minuti.

Per la preparazione dei muscoli.

1. In una padella, fate soffriggere due spicchi d’aglio con il prezzemolo e il dragoncello (a fuoco molto basso).

2. Dopo qualche minuto aggiungete i muscoli e fate cuocere per circa una decina di minuti, poi spegnete il fuoco.

Preparate la pizza.

Con un cucchiaio spalmate l’hummus di cannellini uniformemente sulla base della pizza, poi aggiungete i pomodorini e i muscoli.