Tag Archives: Side dish

Quick And Easy Recipe: Sautéed Carrots

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.

sautéed carrots

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.

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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.

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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!

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Salad with roasted chestnuts, escarole and apples.

Ingredients 

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

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Method.

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).

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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).

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

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

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Insalata di caldarroste, scarola e mele.

Ingredienti

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.

Preparazione.

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.

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Barley And Shrimp Salad In Red Cabbage Leaves

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.

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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.

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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

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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).

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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.

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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.

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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.

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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.

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Traditional Recipe: La Peperonata

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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!

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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.

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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.

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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.

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

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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.

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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).

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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.

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Traditional Recipe: Fried Sage Leaves

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This is another lovely traditional recipe from Genoa; an extremely easy and cheap dish to prepare, especially if you have a sage plant in the garden! Sage is usually a very tough plant, in this cooking process the leaves become very tender and the aroma of this wonderful aromatic herb gets very delicate and pleasant to taste. It is a wonderful starter, but also a great side dish.
You need the kind of sage with big leaves, not all varieties are suitable for this method of preparation.

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Fried Sage Leaves.

For 4 people

Ingredients

200 g (7.05 oz) large leaves of sage, washed and dried

100 g (3.5 oz) of plain flour

1 egg white (as a vegan option, make the batter without egg white)

100 ml (3.38 us fl oz) light beer

1 tablespoon extra virgin olive oil

extra virgin olive oil (for frying)

salt

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Method.

1. In a bowl, add 1 tablespoon of olive oil and a pinch of salt to the flour. Then slowly pour in the beer, stirring the mixture with a whisk. Cover with a kitchen towel, then let the batter rest for about 30 minutes.

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2. Whip the egg whites until stiff, then stir them gently into the batter, just before frying.

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3. Heat the extra virgin olive oil, meanwhile, dip the sage into the batter. Fry a few leaves at a time, in plenty of oil.

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4. Drain the leaves and place them on a plate with plenty of paper towels, to absorb the excess oil. Season with salt and serve.

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Salvia fritta in pastella.

per 4 persone

Ingredienti

200 g di foglie grosse di salvia, lavate e asciugate

100 g di farina

1 albume (per una dieta vegana, si può fare la pastella senza uovo)

100 ml di birra chiara

1 cucchiaio di olio extra vergine d’oliva (per la pastella)

olio extra vergine d’oliva (per friggere)

sale

Preparazione.

1. In una terrina, unite 1 cucchiaio d’olio, un pizzico di sale alla farina. Versate poi a filo la birra, mescolando con una frusta l’impasto. Ricoprite con un canovaccio e lasciate riposare l’impasto per 30 minuti.

2. Montate l’albume a neve e incorporate delicatamente nella pastella, poco prima di friggere.

3. Fate scaldare l’olio e immergete la salvia nella pastella. Friggete alcune foglie per volta in olio abbondante.

4. Scolate le foglie e appoggiatele su un piatto con abbondante carta assorbente. Salate e servite.

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