Gnocchetti sardi with Sun Dried Tomatoes and Asparagus

Gnocchetti sardi con Pomodori Secchi e Asparagi

 

This is a daily dish, and is delicious.

 

Preparation time: 5 minutes

Cooking time: about 25 minutes

 

Class: economy, healthy

Serves 2–3

Ingredients:

8 tbsp. extra virgin olive oil

1 garlic clove, peeled and finely chopped

7-8 black olives, pitted and chopped

3 tbsp. capers, well rinsed

10 sun dried tomatoes, chopped

4-5 asparagus, chopped

Salt, about a pinch + 1 tbsp.

8 cups (2 L) water

½ lb. (approximately 250 g) gnocchetti sardi pasta

Method:

1. Heat the oil in a large pan. Add garlic, olives and capers, and sauté. Then, add the tomatoes, asparagus and a pinch of salt. Cover and let cook about 10 minutes on low heat, stirring frequently. 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 tbsp. salt. Add the pasta and boil it, stirring often, until al dente. Drain the pasta and transfer to the pan with the olives, capers, tomatoes and asparagus. Gently mix all the ingredients and let cook together for 3-4 minutes. Serve immediately.

Sauteed Cucuzza Squash

Zucchetta Lunga saltata

Cucuzza squash, also known as Sicilian squash or long Italian squash, is available mid-summer through the late fall and can grow anywhere. It is long and firm, rich in fiber, with a light green skin and pure white flesh. For us it is a summer squash; my mother cooks it often during all the season. This recipe is simple and healthy, and the dish that comes out is great.

Preparation time: about 1 hour
Cooking time: about  45 minutes
Class: economy-healthy

Serves  2-3

Ingredients:
1 cucuzza squash

Salt, enough to generously salt the raw squash
Extra virgin olive oil, about 7 tbsp.
2 garlic cloves, peeled and finely chopped
7-8 cherry tomatoes, finely chopped
1 tbsp. dried oregano

Method:

1.     Cut the 2 extremities of the long squash, peel and quarter it, then cut into long strips. Place the squash in a colander set over a bowl. Generously, salt it and let stand 1 hour.
2.     Discard liquid; rinse the squash under cold running water, then squeeze by hand to remove the water.
3.     Meanwhile, heat the oil in a large pan. Add the garlic and sauté until light brown. Add the cherry tomatoes, cover and cook for about 15 minutes on low heat.
4.     Then, add the squash and oregano, cover and let cook another 30 minutes or until tender. Taste the squash before serving and add more salt if needed.
5.     Serve warm with bread.

 

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.