Tag Archives: courgette

Minestrone soup

Recipe 1: Considering I’m arrived at the end of my challenge, I needed to have a light recipe just to try to reach my target ( ok it’s impossible but why not try) and so the last recipe it’s minestrone. That’s something I always use to eat when my mum does it because is something hot, fullfilling and healty. With a bit of parmesan on top then is delicious!

I love also the blended version also called in french ‘potage’. That’s my favourite! It’s always good to have some of it in the fridge and take it out when you don’t really know what to eat.

The ingredients my mum uses for 3 people are:  a little piece of celery, 2 carrots, 2 courgettes, half onion, a quarter of cabbage, 1 potato, some parsley, a garlic clove, 150 gr beans 130gr chopped tomatoes, 1 stock and water.

The process is a bit long but easy: place some olive oil in a pan and hot it up. Then add the finely chopped onion, garlic cloves and parsley. When the onion starts to become goldish, add the peeled tomatoes sauce and the beans already drained by the water.

Mix it all and let it cook. In the meantime cut the cabbage in thin slices and then in half again. Add it to the saucepan and pour a good quantity of water. Mix all the ingredients every now and then to avoid them to stick to the bottom of the pan.

Wash and cut in cubes the courgettes, the carrots and the potato, and then add them too to the pan. Let it cook for around 20-30 minutes and then have a try to know if it’s missing some salt, pepper or anything else.
When the Borlotti are cooked, add the pasta if you want: the right pasta shape for this dish are little tubs but quite thick.

Let the pasta cook in the same pan with the soup so the starch released will give taste and thickness to the minestrone. When ready, serve it hot with some grated Parmesan, parsley or simply olive oil if you like it.

PS. Mamy il minestrone m’e’ venuto benissimo un po’ piu’ denso e meno verde del tuo, sospetto per la verza che era bella grossa e l’ho usata tutta… ah che bello finalmente posso fare anche io il minestrone qui!!! Come sono contenta!

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The Crepes are allowed!(-6kg)

I keep on saying that it’s better to don’t force yourself to stick to a crazy diet , renouncing to everything. I really believe it’s easier to lose weight trying everything without exceed of course.

And i have never been so right as in this case: the crepes are definitely allowed!

Finally they are just a bit of flour, milk and 2 eggs for at least 20 crepes…so how many calories do you think they can really have??? Ok if you buy them outside with butter and lots of cheese, you can’t pretend to stick to the diet, but if you do them at home and you are careful with what you put inside, you can really enjoy them without any problem.

As you can see i went for : ham, mushrooms, courgette, 70 gr mozzarella and a bit of salt and pepper. Just with this few ingredients it was delicious, lighter than a sandwich and much more tasty! Very good.

If you don’t want the cheese you can even put an egg on top and it will cook nicely, making the crepe even better. Of course then the problem is if you want a sweet one, because i really don’t know what to suggest you… for sure no butter and sugar or nutella… maybe just a bit of honey?

PS. Mamy Nat ha cucinato le crepes l’altro giorno e proprio non ho potuto dire di no, dato che era tradizione da loro. Lei le fa buonissime e molto light perche’ mi ha detto gli ingredienti e sono veramente poco caloriche considerando che te ne  escono una ventina. Poi per il ripieno ho limitato il formaggio a un po’ di mozzarella e ho aggiunto tante verdure fresche. Buone e saporite. Certo le tue con la besciamella non le batte nessuno!

Risotto dell’ortolano (- 9Kg and 68 weeks)

Trito per risotto

Recipe 135: This week for my vegetarian guest i decided to cook a nice risotto my mum used to do often. I will translate it in English as “farmer’s risotto” or “countryside risotto” for the simple recipe and the basic ingredients.

Here are the ingredients for 4 people: 1 carrot- 1 celery – 1 onion – 50gr of butter – 300/350gr of rice (not basmati but long grains if you can) – half glass of white wine – 1 vegetable stock – 100gr of peas (also frozen) – 1 big courgette – 150ml single cream – salt – pepper – Parmesan.

Cut the carrot, the celery and the onion in very little pieces and cook them in a sauce pan with 50gr of butter. In the mean time put a vegetable stock in another little sauce pan with boiling water and leave it there until the stock is totally dissolved. This is called “brodo” in Italian.

When the ingredients in the first pan are cooked, put the rice and mix a bit, then add the white wine until it evaporates all. Keep on mixing all the ingredients without let the rice stick on the pan and add the 100gr of peas. If they were frozen, put them a bit under the water before. Add some brodo and mix again.

At this point, cut the courgette in little slices (also said julienne) and add it to the rice with some other brodo. You will keep on adding brodo as soon as won’t be any liquid in the pan: in fact it helps the rice and the other ingredients to cook without stick on the pan. Have a bit of rice to see if it’s missing salt and add some pepper too to give more taste.

Risotto dell'ortolano

When you think the rice and the vegetable are almost ready, put the single cream and mix it all again for a last time. When the rice and the cream will be thicker the risotto is ready!

Serve it with a good quantity of Parmesan and enjoy!

PS. Mamy, questo risotto semplice semplice non delude mai. Anche a Benedetta e’ piaciuto tanto. A dire il vero penso che fosse un pochino sciapo, ma con un po’ piu di sale aggiunto alla fine, non era male per niente… e oggi Nat se l’e’ pure portato al lavoro! Successone!

PS 2. Quasi dimenticavo… Buon Onomastico!

Spaghetti zucchine e mozzarella (-70 weeks)

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Recipe 140: I open the blog with this dish because is the one that i cook more often and all my friends know me for that.

In reality is not a recipes from my mum, but it’s absolutely italian and is the only one that i cook for her. In all the rest she is better than me!

It’s a quick, cheap and good plate and normally everyone likes these ingredients.

So here they are for 3 people

3 courgettes – 1 mozzarella – 300 gr of spaghetti – 1 onion – oil – chillies – pepper – salt – Parmesan – lemon juice if you like.

Cut the onion in little pieces, put it in a pan with a bit of oil already hot. Cook for a little bit and in the meantime cut the courgettes in very thin slices. More thin they are, more will be easy to make them cook and yummy! Put them in the pan with the oil and onion and add some salt to make the water in the courgettes goes out. Then add a bit of chillies and/or pepper if you want and let all cook. Add oil if you think the pan is too dry to cook well the courgettes.

In the meantime boil the water for the pasta adding a bit of salt. Put the pasta in the water and wait for 8-10 minutes.

At this point if the courgettes are well cooked, add the mozzarella already cut in little pieces. Leave la mozzarella melt with the rest and wait until became a bit burned or colorful (in any case i suggest to use an good pan to avoid the mozzarella to stick to it).

After 8 minutes, try the pasta and when is almost ready (not to cooked and still a little little bit hard) take it out from the fire. Take off the water and put the spaghetti pasta in the pan with mozzarella and courgettes. Mix and wait for the pasta to take all the sauce of the pan and became a bit yellowish.

Put in a plate and serve with a bit of Parmesan. Someone likes a bit of lemon juice on the top, but it’s better to try without first.

However the lemon could be a good solution if the spaghetti are too spicy.

Buon appetito!

Ps. Mamy questa ricetta la conosci perche te l’ho cucinata. Non hai bisogno della traduzione italiana perche’ sara’ il mio piatto speciale che cucinero’ per te e papa’ nei miei ritorni. A presto!