Carrots Salad

carrotsalad

Oh yes, that’s not even a recipe, I know. But the combination of this citrus dressing and spicy garlic is really good. Again, this another recipe of my daddy.

Time: 15 minutes

Ingredients:Ā 

  • 350 gr carrots
  • 1 Ā½ lemon juice
  • 6 cloves garlic
  • pepper, salt
  • fresh parsley
  • oregano
  • 4 tbs olive oil

1. Peel, wash and cut very finely your carrots. You can use a grater to make them.

2. Mix everything in a bowl: 1 Ā½ lemon juice, olive oil,oregano, pepper, salt, fresh parsley and cloves of garlic without skin cut in half, then it will be easier to avoid eating them later. Let it rest for at least 10 minutes, half an hour if you have the time. This will marinate the carrots and pop the flavour out!!

Buon appetito!!!

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My Sicilian Pesto ~ Recipe

sicilian_pestoAs you’ll read below I wrote a general name as “salty cheese”, because now that I live abroad, I know how hard is to find all Italian cheese, such us ‘ricotta salata‘ or ‘primosale” etc, so I simply adapted this recipe with any kind of salty cheese I am able to find. I tried with Feta, and it taste amazing!This recipe is inspired by the famous ‘pesto alla trapanese‘, but I changed it a little bit to my own taste. Trapani is a beautiful sea city in the west Sicily.

Easy and quick, with few ingredients.This is my favorite dressing of a quick pasta recipe ever! Yumm… In this picture I was using ‘spinach pasta’, but with a regular kind of pasta it is as tasty.

Note: You will need an electric chopper/blender.

Time:Ā  7 minutes

Ingredients:Ā  [ for 2 person]

  • 1 big tomato or
  • 50 gr any salty cheese ( better of course is with ‘ricotta salata‘..but also Feta is good)
  • 15 leaves fresh basil
  • 2 tbs extra virgin olive oil
  • pepper ( good amount)
  • pine nuts (20 gr ca.)
  • almonds (6 -7) ( you can skip them)

1. Just toss everything in the blender and push the bottom!

2.Keep always one glass of boiling water from your pasta and add it in the sauce in order to make it creamier.

Buon appetito!!!

 

Snow peas with tomatoes sauce

snow_peaThis kind of peas are rare to find in my island, but in other Italian region, for example Lazio, are quite common. My uncle lives in Rome and used to cook them for me.This is the easiest way to make them, you can serve like this as side-dish or cook some pasta together. I looked around to see what kind of nutritional properties they have; apparently, they come from the family of peas, but even better, here you can eat the entire pod skin, which contains a lot of goodies in!

You can boil them first, and after you drained them, finish some minutes cooking in the pan. Or, you can be just lazy as I am, using one pan and not boiling them.

Time:Ā  30 minutes

Ingredients:Ā  4 portions

  • 500 gr fresh snow peas
  • 1 big onion
  • 4 fresh tomatoes or 250 gr peeled tomatoes in a can
  • pepper, salt
  • basil
  • olive oil

1. Peel the onion and wash it together with snow peas under cold water.

2. Cut finely the onion. Heat some olive oil in a pan with high hedges. When it’s hot enough, let the onion becomes gold.

3. Add the snow peas cut in half (in this way they get quicker cooked and also easier eaten) and peeled tomatoes can. Otherwise, boil some water and sink the tomatoes in for 5 minutes. The skin will crack and you can easily remove it and add them in the pan.

4. Cook until snow peas are tender, around 30 minutes with a lid on. Add salt and pepper, garnish with fresh basil.

Buon appetito

‘Maccu’ ~ Broad Beans Recipe

macco‘Maccu’ is an old and poor dish, cooked in the entire Sicily island with many variations. In some village it is cooked with short pasta, some other with beans and different aromatic herbs. The tradition wants this dish as main dish the day of Saint Joseph, 19th March in Italy. This is also Father’s day for Italians.

Note: some broad beans package suggests to let them soak for 6 hours. Just check what is written on the back of your package and follow its directions.

Time:Ā  2 hours

Ingredients:Ā  4 portions

  • 500 gr dehydrated broad beans ( or double amount fresh without skin)
  • 1 onion
  • 250 gr peas in a can
  • 4 tbs e.v. olive oil
  • salt and pepper
  • wild fennel **( or you can use one jar of already prepared…) This last ingredient is very rare outside of Sicily, maybe some fresh dill could be used as substitution or just skip it.

1. Peel, wash and cut finely the onion. Put 2 tbs in a pot, when it start frizzling, add your onion. After 3 minutes, add also the broad beans.

2. Add 800 ml water, put lid on, and cook for around 1 hour and half, low temperatureĀ  – add some wild fennel if you have it. Every once in a while, stir it and use the spoon to smash apart the broad beansĀ  to obtain a cream consistency.Ā  When they are perfectly melted and almost fully cooked, add 250 peas, salt, and pepper. Cook for other 10 minutes.

Let it cool down a little bit and add 2 tbs e.v.oil. It is served lukewarm.

and.. Buon appetito!

 

Bruschetta Recipe

bruschettaTime: 10 minutes

Ingredients: (for 10 pieces of bruschetta)

  • any bread you like, toasted
  • 500 gr tomatoes
  • fresh basil
  • e.v olive oil
  • pepper
  • salt
  • oregano
  • 2 clove garlic

To obtain a very good bruschetta you just need to prepare it in advance, and serve 20-30 min later. In this way all flavors will pop out and give you an amazing result. Very important: put bruschetta dressing on your bread only few minutes before serving, otherwise your bread will sink all tomatoes juice and will be no longer crunchy as supposed to be.

1. Wash and cut tomatoes in teeny-tiny cubes: smaller they are, easier will be eaten bruschetta without any stain on your t-shirt. Add salt, pepper and olive oil in plenty. Cut finely two peeled cloves of garlic ( if they are too big, just one is enough) and finish seasoning with fresh basil and oregano.

2. Mix all together and let it rest for a while and taste it, in this way you’ll know if you need more salt and pepper.

and enjoy it! It’s super easy and super good for party as finger-food or as appetizer with some wine.

Buon appetito!

Palermitan Salad

palermitan_salad

palermitan_salad

Time: 20 min

Ingredients: [6 portions]

  • 500 gr potatoes
  • 800 gr green beans
  • 30 cherry tomatoes
  • 1 red onion
  • fresh basil
  • oregano, salt, pepper, extra v. olive oil
  • black olives ( missing in this picture D:)

1. For a super easy and quick result, boil together green beans and potatoes already pealed, clean and cut in small pieces. Cook for 15 min wth the lid on.

2. Drain the vegetables and let them cool down. In the meanwhile, wash and cut red onion, black olives and cherry tomatoes.

3. Put everything in a big bowl with a genours amount of olive oil, salt, pepper, oregano and basil.

You can keep this salad wrapped in your fridge up to three days without any problems and it will taste always good. It’s a salad in my hometown, but it can be eaten as a main dish. There are different options: some family adds also anchoives, others adds pieces of boiled meat.

Buon appetito to everybody!

Minestrone Recipe

 

minestroneTime: 40 min + 10 prep.

Ingredients:

You can also add green beans or broccoli; I hardly have them fresh at home, so this is exactly my typical version of minestrone.

  • 1 big onion
  • 2 carrots
  • 2 zucchini
  • 1 red pepper
  • 2 potatoes ( medium size)
  • 1 can peas ( ~250 gr)
  • 1 bay leaf
  • rosemary
  • pepper, salt, 2 cup water

1. Peel, wash and cut everything :)

2. Toss everything in a pan (including bay leaf and some fresh or dry rosemary) with two full big cups of water and cook for 30 min with the lid always on.

3. Rinse your peas, add them together with salt and pepper and cook for other 10 min. And it’s done! Buon appetito.

Lentils Salad Recipe

lentils_salad

This is a quick and fresh recipe, perfect for summer!

Time:10 min [4 ppl]

Ingredients:

  • 2 can of lentilsĀ  (around 500 gr)
  • 1 cucumber
  • 10 cherry tomatoes
  • mix of seeds (sesame seed, pine nut,pumpkin seed, sunflower seed)
  • 1 or 2 spring onion
  • mix of different lettuce loose leaves ( arugola, red leaf, romaine etc)
  • mix of fresh herbs (basils, parsley, chives, oregano)

1. I decided to quickly warm the lentils up and let them cook for some minutes. Lentils in a can are usually precooked, but I always rinse them, wash with cold water and cook for 10 minutes. In this way they lose any “can smell”, if you know what I mean.

2. While the lentils are slowly re-cooking, I peel the cucumber, get rid of internal seed and wash it together with cherry tomatoes. I chop everything in little cubes and put it in a big bowl. Add one or two spring onion, herbs and washed lettuce leaves. Let the lentils cool off for some minutes.

For dressing: I simply add olive oil, salt and pepper.