Melanzane -Vi Amo- I Love You

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What’s your feel good food? That kind of food that can lift your spirits immediately, that doesn’t only feed your body but your brain 🧠 too with positive vibes and awesomeness 😍 Everyone has one, no matter what our age is, we all have that special food that we crave, that we love and that will put a smile on our face straight away 💕 mine has to be MELANZANE 🍆 /MEH-LAN-TSAH-NEH/ Aubergines 🍆 I would choose them over everything else 💚 here they are:  “Baked Aubergines with Garlic Breadcrumbs” 👌🏻super easy, fresh and delicious 💚 this is a vegetarian dish that can be eaten hot or cold, with rice, with a fresh salad, even in a bun as a substitute to burgers 🙂

 

Melanzane - Vi Amo - I love You

  • Servings: 4-5
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Nonna has always taught us to eat as many vegetables as possible and no many people are familiar with aubergines, please give it a try and let Nonna know what your feedback is 🙂 this recipe is just perfect for everyone to be eaten hot or cold. 

Beautiful and fresh for lunch and dinner with a side dish or just on its on

Ingredients

  • 2 aubergines, sliced (1.5cm thick) 
  • 100g of home made breadcrumbs – great to use some stale bread and make your own breadcrumbs… as you know we don’t waste any food 🙂 
  • 1 garlic clove, finely chopped or crushed
  • handful of parsley, finely chopped
  • 4tbs olive oil
  • 2tsp salt  

Directions

  1. Preheat the oven at 190 degrees. Slice the aubergines length ways (1/1.5 cm thick). Place them on a non stick tray, sprinkle a pinch of salt and some olive oil (the olive oil keeps them moist). Bake for 15 minutes.
  2. In a bowl, mix together the breadcrumbs, the garlic, the parsley and a pinch of salt. Mix in a little olive oil and a table spoon of water ( it’ll be easier to spread the breadcrumbs)
  3. Turn the aubergines over and with a teaspoon place the breadcrumbs evenly on each one. Add a little more salt and bake for another 15 minutes until golden.
  4. Pronte!! Enjoy them hot or cold, I love them either way

 

 

Pasta ai Broccoli e Pesto

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Pasta ai Broccoli e Pesto

  • Servings: “4”
  • Difficulty: easy
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Nonna has always taught us to eat as many vegetables as possible, Broccoli are some of our favourites and they are so good for you! Full of goodness and extremely tasty. This recipe is just perfect for everyone, you can eat it hot or cold 🙂

Beautiful and fresh for lunch and dinner, this is perfect for packed lunch too. Your family will love it!

Ingredients

  • 350g pasta (short pasta preferably)
  • 250g Broccoli florets
  • handful of fresh basil
  • handful of parsley
  • 3tbs olive oil
  • salt, pinch
  • pinenuts, 100g
  • 1 clove of garlic

Directions

  1. Boil 1 litre of water in a large saucepan. Add a table spoon of course salt and add the pasta in. Follow the cooking times on the package and add the broccoli florets 4 minutes before the pasta is cooked.
  2. While the pasta is cooking, use a pestle and mortar (or a hand blender will do the job too) and blend together the basil, parley, olive oil, salt, pine nuts and garlic. No nuts if you have a nut allergy. You can add a handful of parmesan cheese or a handful of fresh rocket.
  3. Drain the pasta and the broccoli.  Mix together with the pesto and ENJOY!!!

 

Pane al Pomodoro

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Pane al Pomodoro

  • Servings: 4-6
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A fresh recipe perfect for the whole family.

Pane al Pomodoro: that beautiful texture, that unmistakable aroma.. it is one of the clearest food memories I have form my childhood. I was probably 5 years old when in the summer holidays with my brother and my cousins we all used to spend the day at my Nonna’s home, she would bake for us this beautiful bread, still one of our favourite dishes, Happy memories  🙂

 

 

Beautiful for lunch, dinner or as a snack, this is perfect for packed lunch too 

Ingredients

  • 500g strong white flour
  • 300ml warm water
  • 2tsp dried yeast
  • 2tbs olive oil
  • salt

Directions

  1. Put the flour into a large mixing bowl and add the salt. Gently mix with a fork. Pour half of the water into another mixing bowl and add the yeast. Thoroughly dissolve the yeast in the water until the water turns into a brownish colour. Pour some of the “brownish” water into the flour and with a fork or your fingers mix it all in. Continue to add water a little at a time ( you will have to add the other half of the water), combining well until you have picked up all the flour from the sides of the bowl.
  2. Add the olive oil. Once it is all combined, knead until you have a silky, smooth, elastic dough.
  3. Kneading: Push the dough out in one direction with the heel of your hand, then fold it back on itself. Turn the dough by 90 degrees and repeat. Kneading in this way stretches the gluten and makes the dough elastic. Do this for about 4 or 5 minutes until the dough is smooth and stretchy. Work quickly so that the mixture doesn’t stick to your hands – if it does get too sticky you can add a little flour to your hands. Now your dough needs to rest.
  4. Place it into a large bowl (you can use the same one you used for the flour), cover the bowl with a damp tea towel, this will avoid the dough once is proven to stick to the tea towel. Set it aside to prove (somewhere warm), this should take 1 hour and the dough should double in size. Now your dough is ready!
  5. Preheat the oven to 220C/fan 200 degrees. Halve 150g of plum tomatoes and take out the seeds with a little spoon. Mix the tomatoes with a good pinch of salt, a table spoon of olive oil and a table spoon of dried oregano.
  6. Tip out the dough on a lightly floured work surface and roll out into a round shape (or a square, depending on the shape of your baking tray). You may have to stretch it with your hands a little. Put it inside a non stick tray (alternatively you can use a baking sheet).
  7. Push the tomatoes inside the dough leaving a little gap between each other, sprinkle a little more salt and pour 4/5 tablespoons of olive oil all aver your bread.
  8. Bake for 15/20 minutes, until the bread in golden!
  9. P.S. You can add different toppings: onion and balsamic vinegar, salt and rosemary or many more…

     

 

 

 

 

 

 

 

 

 

 

 

 

 

Risotto allo Zafferano e Asparagi

 

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This is a little different to my previous recipe 🙂

It’s my first cooking video and I wanted to share it with you.

I am cooking for my friends and I am Bringing Nonna to their home sharing with them all her precious advice.

I must say it was harder than I thought, being in front of the camera and trying to be as natural as possible….. Hope you’ll enjoy 🙂

 

Serving 3 people 

 

Ingredients 

250g Arborio rice

800ml Vegetable stock

pinch of salt,

knob of butter

tbs olive oil

half onion

handful of asparagus, sliced

a tsp saffron

 

Preparation 

Place the butter on a no-stick pan, the olive oil and melt in on a low heat, add the onion and simmer until golden. Add the rice and stir it. The rice will start roasting and it’s important that it doesn’t burn. Have your stock ready and make sure it’s hot, alternatively melt the gelatine cube in the hot water and mix it thoroughly. Gradually add the stock in the pan and keep stirring the rice, repeat this until you have used all the stock. Add the asparagus  Sprinkle the saffron and mix it throughly. Cook for another 2 minutes. The rice will look creamy and will taste “al dente” . Serve it with some fresh parmesan, shavings or grated. Pronto!

 

 

Pesce in Padella Facile-Facile

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Ahhhhh you are going to love this recipe!

It’s quick, easy, wholesome and full of the Mediterranean goodness that both my Mum and my Nonna always rave about, I can hear them say ” We are not on a diet, we eat a variety of foods and we make sure we use all the foods that are good for you: fruit, vegetables, fish, fats, proteins…… “.

My Nonna is 96 years old, her sisters are all between 80 and 85 years old, my Mamma is 70 years old, my great aunt is 98 years old and I even had a great uncle who lived till he was 104.

I can see now what they have been telling me all my life, it is definitely not a diet, it is a way of life that I am lucky enough to have experienced and I am going to treasure forever.

Thanks to what they taught me I am now teaching my children to enjoy food just like I did as a child, but not just my children need to know what type of food is good for their heart, what food prevent diabetes, obesity, dementia and other serious conditions.

So this recipe has got a little bit of everything, a subtle combination of white wine vinegar and tomatoes, garlic and bayleaf and a little bit of wine ( POCO VINO) …. all those flavours are going to make any fish dish extremely tasty.

It takes me back to my childhood in Sardinia, my beautiful island in the South of Italy, and somehow I hope with this dish I am taking you there too……

 

Serving 4 people

Ingredients

4 pieces of any type of white fish

handful of cherry tomatoes, halved

handful of bayleaf

1 garlic clove, peeled and halved

50ml of good quality white wine vinegar

50ml of red wine

50ml extra virgin olive oil

100ml tomato passata

pinch of salt

fresh basil

 

 

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Preparation

Put the oil, garlic and bayleaf in a large pan. Simmer and add the fish. Season the fish with salt. Cook on a medium heat for 3/4 minutes. Pour the wine in and let it blend in with the fish, add the passata and gently mix with a spoon. Pour in the white wine vinegar and cook on a low heat for another 10 minutes.  Add the tomatoes and cook until they soften up. Sprinkle some fresh basil and season with more salt if needed. Pronto!! 

Serve with some roast new potatoes and a mozzarella salad, your family will love it 🙂

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