Peperonata ~ Recipe

peperonataPotatoes, peppers and onion are cooked in a wok, with a sweet and sour sauce, made of balsamic vinegar. This recipe recalls Summer time, when peppers are in seasons and are sold for super cheap prices in Sicily. The tradition wants it served cool,but I prefer it lukewarm. Another family recipe: love my daddy.

Time: 45 minutes

Ingredients:

  • 750 gr potatoes
  • 4-5 red peppers
  • 2 onions
  • 45 ml balsamic vinegar
  • 4 teaspoon white sugar
  • mint, salt, oregano and fresh basil
  • 3 tbs olive oil

1. The boring part: peel and wash potatoes, onions and peppers. In the meanwhile, pre-heat a wok with 3 tbs olive oil.

2. When the oil is hot, add onions and let them cook for a couple of minutes.

3.Next, add potatoes only. Smaller they are cut, quicker they will cook.

4. When the potatoes are a bit softer, add peppers and a generous amount of salt. Cook for other 15 minutes.

5. In a glass mix 45 ml balsamic vinegar and 4 teaspoon of white sugar, stir until it dissolves.When the vegetables are almost cooked, add the liquid, wait until it will bed reduced and become creamy.

6. Finish the recipe with herbs: mint (not too much, otherwise it will taste like a toothpaste, true story here)and oregano. Fresh basil, only when the heat is turned off.

Buon appetito!

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Quick Idea for Lunch: Savoury Pie

savoury_pieNew series, I hope won’t end as my food diary. Everyday I cook lunch for both me and my husband. They have a canteen at work, but the quality and the price are not always affordable. 8€ is, in my opinion, not a good price for what you can eat there. Generally, I find it a good habit both for finance and healthy reasons.

So, what I want to share now are some of my ideas to make affordable, tasty and easy lunch, with this series ‘Quick ideas for Lunch‘.

All kind of Savoury Pies strike the point: you have carbs and you can full it just with vegetables. Another virtue: they are easy to bring in lunch box without making a mess: zero risk for leaks.

Time:  30 minutes ( follow the direction from your French-pastry package)

Ingredients: 2 portions

  • 1 layer French-pastry ( you can find it in the refrigerated section of supermarket)
  • 200 gr ricotta
  • 2 zucchine
  • 1 carrot
  • 50 gr Parmesan cheese
  • salt, pepper

1.Peel and wash carrots and zucchini. Put them in a mixer till you obtain a cream.

2. In a bowl mix all the ingredients: zucchini&carrots, Parmesan cheese, ricotta, pepper and good amount of salt.

3. If you, like me, cook for just 2 person, 1 layer French pastry is enough. If you cook for more portions, use two, one above and one below. Don’t forget to make small holes with a fork, otherwise the French-pastry will become super puffy. Fill the pastry with your cream.

Cook for 30 min for 180° , last ten minutes you can switch to convention-oven to obtain a nice crispy gold effect.

Buon Pranzo!

Meat Salad ~ Recipe

meat_saladAnd finally the second part of bouillon recipe,in other words, how to use the boiled meat that we used for it. This salad is not super healthy, because I put some mayonnaise in it ( 3 tablespoons), but bare in mind that all the taste and good nutrition elements are in the broth, not in the meat anymore. That’s why you need to add a little bit of character to it.  I keep it in the fridges covered with wrapping paper, and it remains quite good for 2 – maximum 3 days. This recipe is very quickly because I buy most of the ingredients already in a jar. It’s also a good idea, together with tortellini in broth for a complete meal for guests, only need to add some dessert at the end.

Time:  10 minutes

Ingredients: 8 portions

  • 500 gr beef bouillon meat ( already cooked)
  • 3 tbs mayonnaise
  • 300 gr carrots  in vinegar
  • 300 gr celery in vinegar
  • 150 gr beetroot preserves ( I use the one with red cranberries)
  • 2 boiled potatoes ( from the previous broth we made)
  • pepper, salt and parsley

meat_salad011. Use your hands to reduce the meat in little pieces.

2. Wash carefully the vinegar from carrots and celery off and add them to the bowl.

3. Add 3 tbs spoon mayonnaise, potatoes cut in chunks, beetroot ( which will hint a wonderful pink color), salt and pepper and parsley. Give it a taste and make sure it won’t need any salt more.

And it’s done, buon appetito!!!

Beef Bouillon ~ Recipe

meat_broth01‘Tortellini in broth’ is the perfect ending dish for this winter. I can’t wait to take my heavy jackets off. I am fed up with this onion style, with gloves and scarf, and hat…This recipe is perfect to warm you up, but it’s also good to keep in your refrigerator and use the bouillon for many other recipes. Homemade bouillon makes the difference, unfortunately.  Unfortunately because it is not quick to make and it is required for so many meals preparations that I tend to use premade stock-cube, that contains a lot of additional fat. It can stay up to 2 weeks in your freezer.

Time:  1½ -2 hours

Ingredients: [around 3 liters]

  • 500 gr beef soup meat
  • 4 potatoes
  • 1 celery stick
  • 2 carrots
  • 2 onions (or a big one)
  • 3 tomatoes
  • pepper, salt, rosemary

meat_broth1.Peel and wash all the vegetables. Cut them roughly in half. Put them in a big and deep pot.

2. Add the meat (keep the little fat that it could have), together with around 3,5 liter of water. Everything needs to be covered by 4 inches of water. I know it can sound too much, but part of it will evaporate during the slow cooking process. Don’t forget to season it with salt and pepper, in a generous amount.

3. Keep the lid semi-opened and cook with medium-slow heat for about 1 hour and half, till the meat is completely tender, as well as the carrots.

4. Take the meet off and let it cool down aside. Soon I will post a recipe specific about how to use the bouillon meat.

5. Now you have two options: the former- you can filter the liquid, in order to obtain a delicate taste and smooth liquid consistence, the latter- you can strain the veggy, blend them,and add them again in the pot. This second option is thicker but also tastier, in my opinion.

Buon appetito!