Carrots and White Radishes (or Daikon) salad with Cumin

Insalata di Carote e Ravanelli (o Daikon) al Cumino

This salad is so easy to prepare and it is a very tasty way to serve carrots and white radishes. Sometimes I like to use the Japanese daikon instead of the white radishes. I personally prefer this salad with cumin seeds, but a high quality of cumin powder is ok.

Preparation time: about  10 minutes
Cooking time: -
Class: cheap, very healthy

Serves  2

Ingredients:
4 carrots, peeled
3 white radishes (or daikon), peeled
6-7 tbsp. extra virgin olive oil
3-4 tbsp. fresh squeezed lemon juice
1 tsp. cumin seeds or powder
a pinch of salt

Method:
1. With a potato peeler, cut the carrots and the white radishes into very thin strips lengthwise. In a large bowl combine carrots, white radishes, oil, lemon juice and cumin. Season with salt and gently mix all together. At this point, taste the salad and add more salt if needed.
2. Then, transfer to a salad plate and serve immediately.

Pasta with Tomato Sauce and Ricotta Cheese

Pasta con Salsa e Ricotta

This dish is tasty and so easy to make. I learned this recipe from my lovely grandma Graziella, who always enjoyed cooking healthy and funny meals for her little grandchildren. My kids love it.

Preparation time: about 5 minutes

Cooking time: about 35 minutes
Class: economy, healthy

Serves 2–3

Ingredients:
4 tablespoons extra virgin olive oil
1 medium onion, peeled and finely chopped
1 can Italian peeled tomatoes, approximately 14 ounces (400 grams)
Salt, about ½ teaspoon + 1 tablespoon
Pepper to taste
8 cups (2 liters) water
½ pound (approximately 250 grams) penne rigate pasta
½ pound (220 grams) ricotta cheese
2 ounces (50 grams) Parmigiano-Reggiano (or Grana Padano) cheese

Method:

1.        Heat the oil in a large pan. Add the onion and sauté. Add the tomatoes, ½ teaspoon salt, and pepper. Bring to a boil. Lower the heat and let cook for 20–25 minutes, stirring occasionally. Using an immersion blender, blend the tomato sauce. At this point, taste the sauce and add more salt if needed.
2.        Meanwhile, bring the water to a boil in a large pot. Add 1 tablespoon salt. Add the pasta and boil it, stirring often, until al dente. Drain the pasta and transfer to the pan with the tomato sauce. Let cook together for 2–3 minutes, stirring constantly. Turn off the heat. Add the ricotta cheese and mix well.
3.        Grate the Parmigiano-Reggiano on top of each serving of pasta and serve immediately.

Notes:

·         You can use other kinds of Italian pasta in place of the penne rigate.

 

Cabbage and Chard salad

Insalata di Cavolo e Bieta

I love cabbage! For the meat free week, here a delicious rich salad that you all should try: it’s rich in antioxidants, vitamin C, and other essential vitamins.
You can use spinach instead of chard.

Preparation time: about  10 minutes
Cooking time: -
Class: cheap, very healthy

Serves 2-3

Ingredients:
1/2 head cabbage
5 oz. (approximately 150 g) chard (or spinach)
1/2 cup (approximately 120 ml) shelled walnuts, coarsely crumbled

6-7 tbsp. extra virgin olive oil
3-4 tbsp. fresh squeezed lemon juice
a pinch of salt
black pepper to taste

Method:
1. Cut the cabbage and the chard into very thin strips. In a large bowl, combine cabbage, chard, walnuts, oil and lemon juice. Season with salt and pepper, and gently mix all together. At this point, taste the salad and add more salt if needed.
Let rest for 20-30 minutes, then, transfer to a salad plate and serve.

 

Spaghetti with Squid Ragù sauce

Spaghetti al Ragù di Seppia

This recipe is for the seafood lovers. Here, in Italy many many people love squid, octopus, clams and every kind of seafood. It’s a dish very rich and tasty. To get the best result, I suggest to use the highest-quality and freshest squid you can find. It’s perfect if served with a good glass of white wine, if desired.

Preparation time: about 15 minutes

Cooking time: about 1 ½ hour

Class: expensive, very healthy

Serves 2-3

Ingredients:

1 lb. (450 g) fresh squid
8 tbsp. extra virgin olive oil
1 shallot, peeled and finely chopped
2 garlic cloves, peeled and chopped
2 cans Italian peeled tomatoes, approximately 14 oz. (400 g) each, mashed with a fork
Salt, about 1 tsp. + 1 tbsp.
8 cups (2 L) water
½ lb. (approximately 250 g) of spaghetti pasta
3-4 tbsp. fresh minced parsley

Method:

1.     Clean the squid, chop the tentacles, and cut the body into small rings.
2.     Heat the oil in a large pan. Add the shallot and garlic and sauté gently. Add the squid and cook for about 5–6 minutes. Add the mashed tomatoes and 1 tsp. of salt. Bring to a boil, then lower the heat and simmer for about 1 hour or until the squid is tender and the tomato sauce thickens a little, stirring occasionally with a wooden spoon. At this point, taste the sauce and add more salt if needed.
3.     When the sauce is cooked, bring the water to a boil in a large pot. Add 1 tbsp. salt. Add the spaghetti and boil them, stirring often, until al dente. Drain the spaghetti and return them to the pot. Add the squid ragù sauce and stir well.
4.     Serve immediately with a sprinkle of fresh parsley.

Risotto with red Chicory

Risotto al Radicchio

This is a delicious, creamy Risotto dish. The combination of the bitterness of red chicory with the sweetness of Parmigiano-Reggiano tastes great. Serve with white wine, if desired.

Preparation time: 10 minutes

Cooking time: about 50 minutes
Class: economy, healthy

 Serves  2-3

Ingredients:

4 cups (1 L) water
Salt, about ½ tbsp. + ¼ tsp.
5 tbsp. extra virgin olive oil
1 onion, peeled and finely chopped
¼ lb. (110 g) ham, diced
½ lb. (approximately 250 g) red chicory, finely cut up
½ cup (120 ml) white wine
½ lb. (approximately 250 g) rice (Arborio, Carnaroli, Vialone, Roma, etc.)
4 tbsp. heavy cream
1 cup (250 ml) freshly grated Parmigiano Reggiano (or Grana Padano) cheese
 
Method:

1.       Bring 4 cups (1 L) water to a boil in a large pot. Add ½ tbsp. salt, and lower the heat so that the water just stays hot.
2.       Meanwhile, heat the oil in a large pan. Add the onion and sauté gently. Add the ham and let brown a little.
3.       Add the red chicory and white wine. Season with ¼ tsp. of salt, cover, and let cook for about 10 minutes.
4.       Add the rice to the pan and cook 1-2 minutes, stirring until well coated. Then, add 1 cup (250 ml) of salted hot water, and keep stirring, until absorbed. Continue, adding ½ cup (120 ml) of water at a time, waiting for all the liquid to be absorbed, before adding the next, and stirring constantly, until the rice is creamy and tender (about 20-25 minutes total - you may not have to use all the salted hot water).
5.       Turn off the heat. Stir in the heavy cream and Parmigiano cheese. At this point, taste the risotto and add more salt if needed. Serve immediately.

Artichokes Frittata

Frittata di Carciofi

Here, in Italy we eat a lot of artichokes, we love them! Now, around Easter, you find artichokes everywhere. If they are fresh, tender, and cooked the right way, they will taste great. This frittata is one of the most popular recipes with artichokes and the recipe is also in my book Simply Frittata.

 

Preparation time: about 20 minutes
Cooking time: about 15–20 minutes
Class: economy, very healthy

Serves: 2–3

Ingredients:

4–5 fresh artichokes
1 tbsp. extra virgin olive oil
1 garlic clove, peeled and finely chopped
½ cup (120 ml) warm water
1 tbsp. freshly minced parsley
Salt (about ¾ tsp. total)
6 eggs
6 tbsp. grated Parmigiano Reggiano (or Grana Padano) cheese
3 oz. (80 ml) cottage cheese

Method:

1. Wash the artichokes thoroughly with cold tap water. Remove the leaves from the outside of each artichoke until you arrive at the pale inner leaves. Using a large knife, cut off the top of the artichokes and throw it away. Then peel the base and remove any residual hard parts of the leaves. Cut each artichoke in half lengthwise, remove the purple leaves and the hairs (if there are any) that cover the heart, and finely slice them.

2.In a large pan, sauté the garlic in extra virgin olive oil and add the artichokes, warm water, parsley, and a pinch of salt. Cover and cook about 15 minutes or until the artichokes are tender. Turn off the heat (make sure the water has evaporated) and set aside.

3. Meanwhile, in a bowl, lightly beat the eggs, add Parmigiano cheese, ½ tsp. of salt, cottage cheese, and artichokes. Mix well.

4. Heat a large, nonstick, oiled skillet,[1] and pour in the egg mixture. Shake the pan gently or use a spatula to distribute it evenly over the surface. Cover and cook the frittata on low heat for a few minutes until the bottom is light golden-brown[2] and the top has started to firm up. Then flip onto a large lid and slide it back into the pan to cook the other side.

5. Slide onto a serving plate and serve with toasted or hard bread.[3]

 

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[1] Some people find it easier to use a smaller skillet to make 2–3 frittatas instead of 1 large one.

[2] You can check by lifting the edge of the frittata with a fork.

[3] You may need to season with salt.

Gnocchi of Chickpea flour with Mushrooms and Soya sauce

                               Gnocchi di farina di Ceci in salsa di Funghi e Soya
This gluten free gnocchi recipe is a welcome diversion from the traditional recipe of gnocchi. I believe that the combination of potatoes and chickpea flour is great! I found that this version of gnocchi is perfect with a mushrooms and soya sauce instead of the traditional tomato sauce.



Preparation time: 40  minutes
Cooking time: about 1 hour
Class: economy, healthy

Serves 4-5

Ingredients:

For the gnocchi:

1 ½ lb. (700g) potatoes
2 cups (500ml) chickpea flour
1 tsp. salt
For the sauce:
7 tbsp. extra virgin olive oil
1 onion, peeled and finely chopped
½ lb. (250g) fresh, tasty mushrooms, sliced
1 cup (250 ml) white wine
1 cup (250 ml) soya cream
Salt, about 1 tsp
Pepper to taste
To boil gnocchi:
Water, about 10 cups (2 ½ L)
2 tbsp. salt

2-3 tbsp. fresh parsley, chopped

Method:
 
1.     Prepare the gnocchi: Place the potatoes in a large pot. Cover with cold water and bring to the boil over high heat. Cook for 20-25 minutes or until just tender. Drain well, cool and peel them. Then mash with a fork or a potato masher.
2.     In a large bowl, combine mashed potatoes, chickpea flour and salt. Then use your hands to knead until a soft dough forms. If the dough is still sticky, add a little more chickpea flour.
3.     Prepare a work area and dust it with chickpea flour. Take a small piece of dough at the time, and roll it out gently with your hands until you have rolls about the thickness of your thumb.
4.     With a knife, cut the rolls into pieces about 1 inch (2 ½ cm) long. To shape the gnocchi, hold a fork in one hand and using your fingertip, roll each piece of gnocchi over the tines of the fork pressing gently to form a slight “C” (good for catching the sauce).
5.     Set each gnocchi in a flat serving plate, dusted with chickpea flour.  Dust with a bit more chickpea flour and then place the plate in the refrigerator.
6.     Prepare the sauce: Heat the oil in a large pan. Add the onion and sauté. Add the mushrooms and white wine. Cook for 20–25 minutes or until the liquid has reduced. Stir occasionally. Add the soya cream, 1 tsp. of salt and pepper, stir well and cook for another 2 minutes. At this point, taste the sauce and add more salt if needed.
7.     Meanwhile, boil the gnocchi: bring 10 cups (2 ½ L) water to a boil in a large pot. Add 2 tbsp. salt. Add the gnocchi to the boiling water, two-three at the time, to avoid that they can stick together, and boil them, gently stirring occasionally, until they rise to the surface of the water. Continue cooking gnocchi at the surface for about 1 minute, then remove with a large slotted spoon, drain well, and transfer to the pan with the sauce. Let cook all together 2–3 minutes, gently stirring. Serve immediately with a sprinkle of fresh parsley.

 

Pasta with Peas and Cream cheese

Pasta con Crema di Piselli e Formaggio

There are only a few recipes that are quick and rich as this. I found out that Cream cheese is delicious when combined with peas.  This dish is amazing good and the kids love it.

Preparation time: 5 minutes

Cooking time: about 15 minutes
Class: economy, healthy

Serves 2-3

Ingredients:
6 tbsp. extra virgin olive oil
½ onion, peeled and finely chopped
2 cups (500 ml) fresh or frozen peas
5 oz. (140 g) Cream cheese
Salt, about  ½ tsp. + 1 tbsp.
8 cups (2 L) water
½ lb. (approximately 250 g) farfalle pasta

Method:
1.     Heat the oil in a large pan. Add the onion and sauté. Add the peas, cover and let cook for 10 minutes.
2.     Then remove from the pan 3 tbsp. of peas to use as decoration and set aside. Add Cream cheese and ½ tsp. of salt to the pan and, with an immersion blender, blend all the ingredients, reducing them to a thick puree. At this point, taste the sauce and add more salt if needed.
3.     Meanwhile, bring the water to a boil in a large pot. Add 1 tbsp. of salt. Add the pasta and boil, stirring often, until al dente. Drain the pasta and transfer to the pan with the peas and cheese mixture. Add the remaining peas and mix well. Serve immediately.