Tag Archives: Raw

Spaghetti With Raw Tomato ‘Sauce’ (Vegan/Dairy-free)


This wonderful ‘sauce’ is so easy to make, can be prepared in advance and is a delicious refreshing summer recipe! My mum makes this sauce using a smaller quantity of tomatoes (without draining the juice from the tomatoes) and lots of Parmesan cheese, but I personally prefer a healthier version of the recipe with lots of tomatoes and no cheese.

This raw tomato sauce contains anti-oxidants, lots of fibre and is low-fat….you’ll love it!!
You could also have this sauce on a bruschetta or serve it with meat, if you prefer.


Spaghetti with raw tomato sauce.

Serves 4


320 g spaghetti

350 g tomatoes

2 garlic gloves

a big bunch of fresh basil

2 tablespoons balsamic vinegar (optional)

salt and pepper to taste

4 tablespoons of extra virgin olive oil


1. Wash the tomatoes and basil, then dry them using a kitchen towel.


2. Crush two garlic cloves (use a knife or a garlic press).

3. Chop the tomatoes into small pieces and let them drain for about 10-15 minutes.


4. Then mix the tomatoes with extra virgin olive oil, balsamic vinegar, salt and pepper. Place the sauce in the fridge for at least half an hour.



5. Cook the pasta al dente, following the instructions on the packaging, then drain.

6. Mix the pasta with the sauce and serve chilled.




Spaghetti con “salsa” di pomodoro crudo.


Per 4 persone

320 g di spaghetti

350 g di pomodori

2 spicchi d’aglio

un mazzetto grosso di basilico

2 cucchiai di aceto balsamico

olio extravergine d’oliva

sale e pepe


1. Lavate e asciugate i pomodori e il basilico.

2. Utilizzando un coltello, pressate e molto tagliate finemente due spicchi d’aglio.

3. Prendete i pomodori e tagliateli in pezzetti piccoli con il coltello, poi lasciate scolare per 10-15 minuti.

4. Mescolate i pomodori con 4 cucchiai d’ olio d’oliva, 2 cucchiai di aceto balsamico, il sale e il pepe. Mescolate ancora e mettete nel frigorifero almeno per 30 minuti.

5. Cuocete la pasta al dente e scolate.

6. Condite la pasta con il sugo e servite come piatto freddo.



Quick And Easy: Mango And Apple Smoothie

Apples and mango.

Packed with vitamins and minerals (vitamins A, C and calcium, to name a few) and enriched with all the nutrients contained in the chia seeds (rich in vegetable proteins and omega 3), this smoothie is not just sunshine in a glass but a proper energy booster!

…And it tastes better than any dessert that you can ever imagine!


Mango And Apple Smoothie.


Preparation time:10 minutes

Serves 4

2 ripe mangoes

2 sweet apples (I used golden delicious apples)

400 ml of almond milk

the juice of a lemon

ground cinnamon to taste

2 tablespoons chia seeds

a handful of ice cubes (optional)

To garnish

4 slices of an organic lemon

grated lemon zest to taste

colourful straws


1. Peel the apples and skin the mangoes, then remove the stem, seeds and the stone from the fruits. Chop roughly.

2. Add the juice of a lemon and blend the fruit using a food processor, then add the almond milk, the chia seeds, a few ice cubes (optional) and the cinnamon. Blend everything well.

3. Pour in 4 tall glasses, then garnish each glass with a slice of lemon, 2 colourful straws and add some lemon zest on top.

I hope you enjoyed my first smoothie recipe! 🙂



Frullato di Mango e Mela.


Tempo di preparazione: 10 minuti

Serve 4

2 manghi maturi

2 mele golden (oppure le dolci mele che preferite)

400 ml di latte di mandorla

il succo di un limone

cannella in polvere q b

2 cucchiai di semi di chia

una manciata di cubetti di ghiaccio (facoltativo)

per guarnire

4 fette di limone (non trattato)

la scorza grattugiata di un limone (non trattato)

cannucce colorate


1. Sbucciate, pulite e tagliate le mele e i manghi (rimuovendo i semi e parti indesiderate), poi mettete nel frullatore.

2. Unite ai pezzi di frutta il succo di un limone e frullate bene.  Aggiungete al composto anche il latte di mandorla, i semi di chia, alcuni cubetti di ghiaccio (facoltativo) e la cannella. Frullate bene tutto, per qualche minuto.

3. Versate il composto in 4 bicchieri alti; quindi guarnite ogni bicchiere con una fetta di limone, poi aggiungete le cannucce colorate e un po’ di scorza di limone.

Quick And Easy: Chestnut Salad With Apples And Escarole

This week, as promised, I start a series of recipes dedicated to chestnuts. Chestnuts are a wonderful and versatile ingredient, full of fibre, nutrients and vitamins. Basically, they are carbohydrates, but they also contains some good proteins and are gluten-free. These fruits are usually roasted or boiled, sometimes used to enrich salads, stews or soups. Chestnuts flour is also quite popular, often used to make tasty breads and various desserts. Candied chestnuts are also an amazing ingredient when it comes to making desserts, but they are usually quite expensive.


Today I am publishing a salad with crunchy roasted chestnuts, escarole, pine nuts and apples, packed with vitamins (B1, B2, C etc…) and minerals, to boost the immune system with plenty of flavour and texture!


Salad with roasted chestnuts, escarole and apples.


For 4 people

400 g of roasted chestnuts (or boiled, if you prefer) see How to make amazing roasted chestnuts

160 g of escarole or curly-leaved endive, washed and dried

1/2 red onion (optional)

30 g of raisins

40 g pine nuts

2 gala apples, washed and dried

3 tablespoons extra virgin olive oil

the juice of half a lemon

salt and pepper to taste




1. Cut the apples and the escarole leaves. Peel and slice the onion then put it in a cup and fill the cup with water. Leave the onion in the water for 30 minutes and then drain (this operation will make the onion sweeter).


2. Arrange the escarole leaves on the plates, then add the chopped apples with the raisins, the onion and the pine nuts (divide into 4 servings).



3. Peal the roasted chestnuts then  add them to the salad.


4. Season with 3 tablespoons of extra virgin olive oil, a few drops of lemon juice, salt and pepper.




Insalata di caldarroste, scarola e mele.


Per 4 persone

400 g di caldarroste (oppure castagne bollite),

per fare le caldarroste seguite questo link:  Come preparare ottime caldarroste a casa

160 g di indivia scarola (oppure indivia riccia) , lavata e asciugata

1/2 cipolla rossa (facoltativo)

30 g di uvetta

40 g di pinoli

2 mele gala, lavate e asciugate

3 cucchiai di olio extravergine d’oliva

il succo di mezzo limone

sale e pepe q. b.


1. Tagliate le mele e le foglie di scarola. Sbucciate e affettate le cipolle.  Mettete le cipolle a mollo in acqua per 30 minuti (per renderle più dolci), poi scolate.

2. Dividendo in quattro porzioni, sistemate prima le foglie di scarola e poi aggiungete i pezzetti di mele, l’uvetta, la cipolla e i pinoli.

3. Sbucciate le caldarroste e aggiungetele all’insalata.

4. Condite con olio extra vergine d’oliva, qualche goccia di succo di limone, sale e pepe.


Traditional Recipe: Salsa Verde (Fresh Parsley Sauce)

Salsa Verde is a great condiment which enriches dishes with a fresh and distinctive garlic-parsley flavour. It is excellent served with boiled meat, steamed fish or vegetables dishes. Salsa Verde is prepared with a few ingredients and is very fast and simple to make.


This sauce is widely used and appreciated in Italy, in fact, there are several versions of it. As usually happens with most traditional Italian dishes, the ingredients and flavours vary depending on the region or town in which they have been prepared.
It is a very tasty sauce, however, to further enrich the flavour of this wonderful sauce you can also add pine nuts, capers and olives.


Salsa Verde.

Preparation: 5 minutes (+ the time to boil the eggs)

Difficulty: very easy

1 big bunch of parsley.

1 clove of garlic

1 anchovy (preserved in oil)

A little bit of soft bread (with no crust), soaked in white wine vinegar

2 hard-boiled egg yolks

100 ml of extra virgin olive oil

salt and freshly ground black pepper to taste

2 tablespoons of very cold water



1. Mix the parsley leaves, the garlic, the egg yolks and the anchovy in a food processor, with 2 tablespoons of cold water but without the extra virgin olive oil.


2. Pour the mixture into a bowl. Add the extra virgin olive oil, season with a little salt and pepper and mix well.


3. Serve in a small bowl with fish, vegetables or meat dishes (boiled or steamed).




Salsa verde.

Tempo di preparazione: 5 minuti (+ il tempo di bollire le uova)


1 mazzetto di prezzemolo.

1 spicchio d’aglio (senza l’anima)

1 acciuga sott’olio

la mollica di un panino medio-piccolo, inzuppata nell’aceto bianco

2 tuorli d’uova sode

100 ml d’olio extra vergine d’oliva

sale e pepe macinato fresco q. b.

2 cucchiai d’acqua molto fredda


1. Tritate (utilizzando un tritatutto) le foglie di prezzemolo, i tuorli d’uova, l’acciuga e l’aglio con due cucchiai d’acqua fredda, senza aggiungere l’olio.

2. Versate il composto ottenuto in una ciotola, aggiungete l’olio extra vergine d’oliva, condite con poco sale e pepe e mescolate bene.

3. Servite la salsa in una piccola ciotola accompagnando piatti di pesce, carni o verdure bollite (o cotte a vapore).