Quiche with zucchini and anchovies

This week I was in Italy. I saw family and met with friends. And among the friends I met, I met some dear friends I’ve known for close to 20 years now. We met at a hiking club and kind of grew up together. Now one of this friends is married and has not 1 or 2, but 4 boys. The oldest is 5 and the youngest is 15 days old. In the middle there are two adorable twins that are 2 and half.

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As you can imagine their life is pretty crazy. Even with the youngest boy being the quietest newborn I ever met, and the other three boy being remarkably well behaved for their age, the quartet makes for a pretty lively bunch!

So when I went visiting, I brought food! I choose something easy to eat, that would keep for the next day and make a nice cold lunch if needed. It was very much appreciated. Although I thought about mom and dad when I prepared the quiche, the boys all tried it and they all finished their slice. Mom and dad also seemed to like there were leftover for the next day.

The filling was inspired by the filling used for zucchini flowers: anchovies and mozzarella or ricotta. So in my recipe I combined zucchini, ricotta, anchovies and mozzarella. A pretty delicious dish.

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Winter tomato soup

This is a revisit of the classic pappa col pomodoro for the winter months when the fresh tomatoes traditionally used for the classic version of the dish are not available.

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Here I’m using canned tomatoes and a s day-old bread roll which I cooked together in the slow cooker. I added a bit of olive oil a sprinkle of salt and pepper and a couple of basil leaves and I ended up with a simple but delicious soup.

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Posted in Primi, Soup, Vegan, Vegetarian | 3 Comments

15 minutes risotto with zucchini, dashi and bonito flakes

So am trying to keep the new year resolution and  keep posting at semi-regularly. So today I am going to post a new recipe which is also a method for making perfect risotto in less than 15 minutes. Yes 15. Less than.

I cooked this dish last week. I decided to make risotto with zucchini and when I opened the pantry door I saw bonito flakes looking at me. Immediately, I thought about those dashi stock packets in the cupboard and an idea started growing: what if I made this a “fusion risotto?

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Once I though the thought, I knew I had to try. And it worked. This risotto turned out pleasantly salty and savory with the umami of the bonito combining perfectly with the sweetness of the zucchini.

And for the less than 15 minutes method part, how did I do it? Continue reading “15 minutes risotto with zucchini, dashi and bonito flakes” »

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Traditions revisited: lentil burgers

So I am back. Or at least I will try to be back. Last semester at work was crazy with teaching and research and I decided to take a break from the blog. I want this blog to be a relaxing oasis, not a source of stress, so I have been posting a bit on Intsagram and Facebook and Twitter, but I did not really do much for the blog. Now it is the new year, teaching is behind me for the time being and I will try to get back to some version of a regular schedule.

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Since it is the start of the year, I will start by posting a recipe for recycling lentils. As you might know, lentils are always eaten on the first day of the year in Italy because they are believed to “bring money”. Here you can find more about it. So what do you do when you have leftovers? Delicious veggie burgers is the answer!

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Posted in Eggs, cheese and vegeterian, Entrée, Vegan, Vegetarian | Tagged , , , , , , , , | 10 Comments

Butter beans and roasted peppers

Have you ever tried to mix butter beans and roasted peppers? If not you are in for a treat! Peppers and bean is a classic combo (just think of chili), but I think the flavor combination is at its best when you mix white beans with roasted peppers. Besides looking great, this combination allows the subtle sweetness of the beans and peppers to shine and it has a hint of smokiness from the roasted peppers that makes the dish even better.

Butter Beans and grilled PeppersI particularly like to use butter beans, because their firm texture is a good contrast with the velvety texture of the roasted peppers. I then dress it up with some capers, anchovies and onion (or a tiny bit of garlic) to provide a punch of saltiness that complements the sweetness of the peppers and beans. Finish it off with a bit of good olive oil and you have a meal. Or you can use it as a side to something hearty like a good grilled steak.

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Posted in Eggs, cheese and vegeterian, Entrée, Salad, Side Dish, Vegan, Vegetarian | Tagged , , , , , , , , , , | 4 Comments