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.
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.
Continue reading “Winter tomato soup” »
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?
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” »
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.
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!
Continue reading “Traditions revisited: lentil burgers” »
Posted in Eggs, cheese and vegeterian, Entrée, Vegan, Vegetarian
Tagged burger, hamburger, leftovers, lentils, sandwich, traditions, vegan, Vegetarian, Veggie burger
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.
I 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.
Continue reading “Butter beans and roasted peppers” »
Posted in Eggs, cheese and vegeterian, Entrée, Salad, Side Dish, Vegan, Vegetarian
Tagged anchovies, Bean, bell peppers, bento, capers, light, lunch, lunch box, Olive oil, Roasting, summer
This zucchini dish is a revisit of the classic eggplant Parmesan. It is a very simple recipe with only three main ingredients: zucchini, tomatoes and cheese. It is also relatively quick to make: it will take about 30 minutes to have the dish oven ready and then another 30 minutes or so in the oven. And as all dishes that have two steps, it can be prepared ahead of time and cooked last minute. So if you have guests or a busy day you can prepare it ahead of time and bake it only right before going to dinner.
When we tried it, we were surprised by how good it turned out. I think what brought it over the top was the cheese I used. It was a dutch goat cheese a friend of ours brought from Holland when he last visited us and it worked perfectly in this dish: it melted velvety smooth and had the right amount of sweetness and saltiness. So if you can get your hand use it!
By the way this picture was a great success on Instagram. I’m still wondering why since both composition and light are nothing special. This is why social media baffles me: one time post a great picture or a very interesting recipe and you barely get a blimp on the applicable stats (views, likes, clicks, whatever it is), then you post a random pic of a generic recipe and get plenty of views and click trough and comments and what not. My most viewed recipe is a recipe for yogurt panna cotta with one of the worse pictures I have taken.
I am pretty sure there is an explanation, but I am probably not smart enough to crack the code. I guess it has something to do with having the right keyword in it and getting enough traffic to get Google to notice, but I am not sure how you choose the right keyword. So I will keep enjoying my 15 minutes of (very limited) fame as they randomly happen 🙂
Continue reading “Zucchini Parmesan” »