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!
Posted in antipasti - starters, one-dish meal, vegetables, vegetarian
Tagged beans, cabbage, carrots, celery, chopped tomato sauce, courgette, garlic, minestrone, onion, parmesan, parsley, potage, potato, salt, soup, stock, zuppa
Recipe 2: this is the last and maybe easier recipe of pasta i have to cook. Because so simple i never made it before for guests but after this dinner i have to say it’s a must that need to be in this blog… and it’s really nice too!
Ingredients for 4 people: 400gr penne (this shape is a must for this recipe), 300ml of passata of tomato, olive oil, 1 chili, 2 garlic cloves, some parsley, salt and some grated Pecorino cheese.
Put some oil in a pan with the garlic cloves in pieces and the chili cut in slices. Let the oil take the taste of these ingredients and when the garlic start to get colored turn of the fire to get the oil inven more tasty. I prefer to take off the garlic after but this depends by your taste.
While boiling the pasta(the recipe is quick so you can do both together) add the passata to the pan and let it cook a bit adding some salt if needed. When the pasta is ready toss it in the suace and serve it just adding the chopped parsley and some grated Pecorino! Easy and delicious! Enjoy!
PS. Mamy e’ proprio vero, i piatti piu’ semplici sono sempre i migliori. Erano anni che non mangiavo penne all’arrabbiata e devo dire che non deludono mai!
Posted in pasta, vegetarian
Tagged arrabbiata, chili, garlic, olive oil, parsley, pasta, Pecorino, penne, salt, tomato passata
Recipe 5: Another famous recipe of my mum, and very common in every italian house is the homemade pesto. What is better than the fresh smell of basil, pine nuts and parmesan all mixed together? And pasta with home made pesto it’s just another thing. My mum never buy the already made, but instead she uses to do pesto and frozen it in little containers to have it for all the winter.
Here the ingredients for 5 people: 70 gr. basil, half a glass of Extra Virgin Olive Oil, 2 garlic cloves , 3 spoons of pine nuts, 3 spoons of Parmesan, 1 spoon of Pecorino cheese and a bit of gritty salt. Of course the pasta will be around 500 gr. better if the shape is “trofie”.
The procedure is quite easy, but to be traditional, you will need a marble mortar and a wooden pestle. This because instead to chop the leaves you will need to crush them to have the leaves’ oil necessary for the sauce. Wash the basil leaves in cold water and dry them on a paper towel. Don’t squeeze them.
Then crush in the mortar the garlic clove the pine nuts and the basil leaves, add the salt, the Parmesan, the Pecorino cheese and keep pounding using a light circular movement of the pestle.
Add some of the Extra Virgin Olive from time to time and keep mixing until you obtain a smooth creamy sauce. Pesto should not be greasy and the amount of oil used must be well absorbed and not floating on top.
Trofie and Trenette are the pasta used in Liguria, however linguine or spaghetti al dente will make a good companion to this sauce. Just put some sauce in each plate with sme spoon of water from the boiling pasta and mix. In this way the suace will be more creamy and ready to be mixed well with the pasta.
Just add a sprinkle of Parmesan on top and Buon Appetito!
PS. Mamy che buono! L’ho portato a casa di amici e non sai le facce quando hanno sentito l’odore appena aperta la scatolina! Fantastico e la pasta non ha nulla a che vedere con il pesto pronto! Grazie questa ricetta me la tengo proprio stretta!
Posted in pasta, sauces, vegetarian
Tagged basil, garlic, homemade, olive oil, parmesan, pasta, pecorino cheese, pesto, pine nuts, salt
Recipe 6: It’s a long time I wasn’t eating fresh pasta so last night it came the moment for a classic porcini mushrooms tagliatelle, easy quick and good as usual.
Ingredients for 3 people: 50gr dried porcini mushroom and 50-100 gr fresh mashroom, garlic, salt, oil, 300 gr tagliatelle, Parmesan, white wine onion and parsley.
Put the dried mushrooms in some warm water and let them there a bit. Then pass them on the fire and let them boil. In the meantime put to boil the water for the tagliatelle. Then drain them keeping their water in a side and place them in a pan with garlic onion oil and some parsley.
Then add the fresh mushrooms in slices, some salt and some of the water you put in a side. When evaporated, add the wine and wait for it to evaporate too. Then add some more water if all the mushrooms are not cooked. When the water for the pasta will boil, add the tagliatelle following the time written on the bag. If they are really fresh they won’t take too much.
When almost al dente, I added just a bit of milk to the mushroom to make them more creamy, and then I toss in there the tagliatelle as soon as drained.
Serve it hot with some chopped parsley and Parmesan cheese.
Ps. Quant’era che non mangiavo le tagliatelle? Non mi ricordo proprio piu’! Tu le facevi ogni tanto con i funghi porcini, ma qui sono impossibili da trovare percio’ ho unito secchi con qualche fungo fresco ma ho anche aggiunto troppo rosmarino che dava un po’ un sapore amarognolo. Meglio stare alla ricetta!
Recipe 10: I wanted to look up for this recipe because was something my mum used to cook for her sometimes. I didn’t like this dish because she used to put vinegar in it and I couldn’t stand it. Now that I grew up I wanted to try it again eventually with some balsamic vinegar that I love. What happened instead is that all the recipe I found weren’t including any vinegar and I was even more curious to try it.
So the Ingredients for 2 people are: 1 garlic clove, 1carrot, 1/2onion, half glass of olive oil, some salt, pepper, 2 chicken breasts better if with the skin, passata of tomatoes, finely chopped parsley, rosemary, celery, a glass of red wine.
Wash and clean the chicken cutting it in pieces. Leave the skin to give more taste to the dish. Hot up some olive oil in a pan and put the chicken to cook for around ten minute making it goldish on both the side.
Add now the onion the garlic cloven the celery and the carrot all finely chopped. Then add a bit of salt, pepper, rosemary and let fry everything for other 5 minutes. When everything will be well colored, pour the red wine and leave it to evaporate.
Then add the passata, cover with a tap and let it cook on a middle fire for around 30 minutes o until well cooked and soft.if it’s too dry add some water and then serve it hot with a. Sprinkle of parsley. Buon appetito!
PS. Mamy devi provare questa versione perche cercando la tua ricetta ho solo trovato versioni senza aceto e non sai che buono!!!
Posted in meat
Tagged cacciatora, carrot, celery, chicken breasts, garlic, meat, olive oil, onion, parsley, passata, pepper, pollo, red wine, rosemary, salt
Recipe 17: This week I really wanted something quick, tasty but easy to cook! Lots of Christmas shopping to do and not so much time to be in the kitchen!
So I decided to comeback to the basic just giving a little twist to the dish for may guest! Initially in fact I thought to prepare just some spaghetti with oil, garlic and chili, but having a guest who could take this as a luck of care I decided to change it for tuna pasta.
For this recipes you will need: 200gr spaghetti, olive oil, salt, 1 red chili, some garlic cloves, some tuna fillets and parsley!
Put the water for the pasta, add the salt and wait until boiling. In a pan put some olive oil, garlic cloves until glodish and take them out. Cut the chili and let it cook with the rest. Add the pasta to the boiling water and wait for it to cook.
Now you can add the tuna fillets to the pan and some chopped parsley. Mix everything and let it cook. Then drain the pasta and toss it with the sauce just created. Wait a bit for the spaghetti to absorb well the oil and condiments.
Serve it on a plate and please don’t add any parmesan with these 2 recipes but just other parsley and another bit of oil if needed! The atse it’s better like this.
Simple, basic, traditional and great especially if you can make your spaghetti “al dente”, trust me!
PS. Mamy queste ricette di emergenza dell’ultimo momento sono sempre le “mejo” non c’e’ nulla da fare. E se io gia’ vado pazza per la semplice pasta aglio e olio, con un pochino di tonno, devo dire che e’ ancora meglio.