Tag Archives: onion

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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Tagliatelle ai funghi porcini – Porcini mushrooms tagliatelle

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.

Enjoy!

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!

Risotto al melograno – Pomegranate risotto(-3 weeks)

Recipe 9: For the first dish of the year I wanted something great, a bit unusual, weird… In few word, something special and I remembered this recipe my mum prepared in one of the latest Christmas: Risotto with pomegranate!

Ingredients for 6 people:  500 gr. of rice, 2 pomegranates, 1 onion, pepper, salt, a bit of butter and Parmesan, 250gr speck.

Put some oil in a pan with the onion and let it cook until goldish. Take of the fruits from the pomegranate and leave them in a side. Then add the speak chopped in little cubes and let it cook.

Add the rice, let it toast and add a glass of white wine. When evaporated add some vegetable sauce from the stock. When the rice is almost ready add the pomegranate’s fruits.
When ready take the pan off the fire, add some black pepper, butter and grated Parmesan. Enjoy!

PS. Piatto super lusso per l’inizio dell’anno. Ok il sapore e’ un po’ originale ma per i primi giorni dell’anno nuovo ci sta proprio bene!!!!

Pollo alla cacciatora – Hunter’s chicken stew

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!!!

Minestra d’orzo perlato – Pearl barley soup

Recipe 35: The autumn is definitely here so last night i decided to make this soup my mum used to cook often in the winter. I love the pearl barley because it’s lighter but much more consistent than the rice and with a very particular taste and “texture”. When you cook the barley in fact it seems letting out some sort of amid that make the soup even more saucy and creamy.

However, if you have never try it before, just cook this recipe and you will understand what I’m speaking about. The ingredients for 2 people are: 100-120 gr of pearl barley, 1 big potato, 1 celery, 1 carrot, 1 little onion or shallot, some olive oil, a little chili, rosemary and nutmeg if you like it, 70 gr pancetta or speck if you can find it, 50-100gr kidney beans in spring water, 2 vegetable stocks, some mushrooms and some Parmesan or Pecorino cheese.

Considering the ingredients, i have also chosen this dish to participate to “in the bag” food blog event organized by the blog “A slice of cherry pie‘. I hope they will include me in the round-up!

To cook the barley i suggest you to follow the instruction on the product, because i think everyone is slightly different. To cook mine i had to place it in a sauce pan and cover it with cold water. Let it boil and just after drain it and pass it under cold water. Then you need to place it again in the sauce pan, again covered with cold water and wait 1 hour and 1/4 to have it ready. Yes, it’s a bit long but it’s worth it.

As soon as was starting this second part of the cooking process i added 2 vegetable stocks.

In the meantime that the barley is cooking, clean and cut in little pieces the carrot, the celery, the onion, the potato, some mushrooms and the chili. Put everything in a pan with a bit of boiling olive oil and let it cook. When almost ready, add also the pancetta and the rosemary. Of course if you want a vegetarian version you can also avoid the pancetta and I’m sure the taste will be amazing anyway.

If the water of the barley will reduce a lot, add some other but i suggest a bit worm to don’t stop the cooking process. Around half an hour before the end of the cooking timing, add the mixed vegetable and pancetta to the barley and mix it all. Add at this point some nutmeg too and some more warm water.

Let cook everything for at least 20 minute (the carrots and the potatoes take a bit long to get soft) and then try the soup. Adjust the taste with some salt if needed and add now also some kidney beans. The ones sold in spring water don’t need to boil and are ready to be eaten, so just add them at the end.

When the barley has absorbed all the water, becoming a thick and creamy soup, just add some grated Pecorino or Parmesan cheese, in the pan. Mix a bit and serve it hot!

Buon appetito!

PS. Mamy questa devi provare a fartela pure te. Sono infatti convinta che la tua era senza pancetta o speck, ma avendo un po’ di avanzi nel frigo, ho mischiato tutto e l’unione di tutti questi sapori ci sta benissimo! A Nathalie avevo servita una bella porzione e se l’e’ spazzolata! Poi sai che l’orzo ha veramente pochissime calorie? Buonissimo!

Fagioloni al sugo – Runner beans with tomatoes sauce

Recipe 39: Today i have cooked a very old and healthy recipe from my grandmother. It’s very easy as usual but these vegetables are a perfect solution to change the routine in your meals.

I just found these beans at the supermarket, and i thought to cook this dish that is a long time i don’t eat, so here are the ingredients: around 300 gr big beans or runner beans as they call them here, 200gr passata of tomatoes (i suggest you Cirio one), half an onion, some salt and chili. That’s all!

Wash the beans, take off the ends and the filament from side to side. Then boil them for 10-15 minutes in salty hot water while in the meantime you will prepare the sauce.

Put some oil in a pan with the chopped half onion and wait for the onion to get a bit colorful. Then add the passata of tomatoes with a bit of chili. Let it cook and when the beans are ready, drain them and pass them in the pan.

Let them in the pan a bit, just the time to absorb a bit of the sauce and serve them hot! Buon appetito!

PS. Mamy chissa’ se mi sono venuti come te li faceva nonna! Secondo i miei in Italia pure i fagioloni hanno piu’ sapore, comunque buonissimi…me li sono proprio goduti!

Frittata di spaghetti – Pasta omelette

Recipe 47: last week we had some guess at home from France and I discovered a very strange way to eat pasta. Basically they cook it and left that in the fridge ready to be mixed with some sauce when needed! They left some boiled pasta in the fridge and this was for me the best occasion to cook a dish I didn’t eat for a long time… I think since I was kid: the pasta omelette or frittata di pasta. The funny thing is that I saw it sold in Carluccio some weeks ago as a very special plate!!!
In reality this come from the old tradition to use all the leftover in the fridge. Do you know? In poor time this is the rule and this dish in its simplicity it’s just amazing!Ingredients: leftover pasta (200 or 300gr, then I added some cream left, 150gr of frozen peas, 5 slices of cooked ham, half of a big onion, salt, pepper, 2 or 3 eggs depending by the pasta, some parmesan and olive oil.

Defrost the peas while you are making hot some oil in a pan. Put the chopped onion in the pan and when goldish add the peas and the ham in pieces. Boil the pasta in salty water or just use some pasta you have also if cooked with tomato sauce.

Otherwise you can add some cream if you want or cheese. Drain the pasta and add it to the pan. In a bowl mix 2 or 3 eggs, adding some Parmesan (depending by your taste) and the pour the mix on the pasta when the pan is out of the fire and not too hot otherwise the eggs will cook.

Cover a baking pan with some baking paper and place the pasta well mixed with the rest of the ingredients in it. Put it in a pre-hitten oven at around 200 degree for half an hour and add the grill at the end to make it crispy on the top.

Then serve it in a plate or you can also eat it the day after without hot it up bit just at the temperature of the ambient! I prefer it like this!!! Enjoy!Ps. Mamma ti ricordi la frittata di pasta? Pensa che l’ho vista in vendita in un italian delicatessen di qui! Non ho resistito! Dovevo cucinarla!! E con il fatto che dovevo partire e’ stata un”idea perfetta per svuotare il frigo!