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Cipolline in agrodolce, Sweet and sour baby onions

Ingredients

01kg cipolline( baby onions) already clean
02nos tbsp honey
15ml EVO oil
20ml dry white wine
10ml balsamic vinegar
Salt and pepper
In a frying pan melt honey.
Add EVO.
Add onion and toss it till fully covered in honey.
Add wine and saute for 4-5 minutes or till wine has fully evaporated.
Add balsamic and cook for 10-15 minutes.
If it gets too dry add 30ml water.
Enjoy it with steaks or roasts.

 

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Saute’ porcini mushroom

Ingredients

500gr porcini mushroom
02nos tbsp EVO oil
02nos mince garlic cloves
10gr chopped parsley
Salt & pepper
Clean mushroom with a wet cloth, make sure to remove all dirt.
Slice porcini.
Heat EVO in a skillet.
Add minced garlic.
Fry few seconds and add porcini.
Season.
Saute’ till fully cooked.
Sprinkle with parsley.
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Baked broccoli with almond

Ingredients
02nos medium size broccoli
20gr almond flaked
10ml EVO oil
Salt & pepper
Preheat oven to 180C.
Wash broccoli head.
Slice broccoli head in 4 pieces 2cm thick.
Arrange broccoli on oven tray.
Sprinkle with salt and pepper.
Drizzle with EVO oil.
Bake for 20-25 minutes.
Take it out of the oven and sprinkle with almond.
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Cauliflower with bbq sauce

Ingredients 4 pax

400gr steamed cauliflower florets
03nos tbsp bbq sauce
01nos tbsp honey
02nos tbsp ketchup
10gr thinly sliced spring onions
02nos tbsp vegetables oil
Salt & pepper
In a bowl toss cauliflower, bbq sauce, honey, ketchup, salt and pepper.
Heat oil in a non stick pan.
Add cauliflower with sauce and fry for few minutes.
Serve sprinkled with spring onions.
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Peperonata

Ingredients 6 pax

02nos medium size red bell peppers
01nos medium size yellow bell pepper
01nos yellow onion thinly sliced
02nos garlic cloves minced
02nos medium size tomatoes concasse
Salt & pepper
01nos teaspoon oregano
15ml EVO oil
15gr thyme leaves
Wash and cut in wages bell peppers.
In a non stick saute add all the ingredients.
Keep 05gr thyme leaves to garnish
Saute for 20 minutes.
When ready sprinkle thyme and serve.
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Spicy okra or ladies’ fingers

Ingredients 4 pax

400gr okra or ladies finger chopped
01nos tbsp mustard seeds
01nos tbsp turmeric
01nos tbsp minced diamond shallots
01nos tbsp curry leaves
01nos teaspoon toasted cumin
01nos red chili sliced in half
10ml vegetable oil
Salt & pepper
Heat oil in a non stick saute.
Add mustard seeds.
When mustard seeds start to pop add curry leaves, cumin, chili and shallots.
Fry for a minutes at high heat.
Add turmeric and cook for few minutes.
Keep mixing the pan not to burn spices.
Add okra and season.
If it gets to dry add 100ml of water.
Cook till ready around 25-30 minutes.
Verdure al cartoccio Baked vegetables

Verdure al cartoccio, tinfoil cornet vegetables

Ingredients

500gr eggplants brunoise
300gr zucchini brunoise
200gr yellow zucchini brunoise
300gr red bell peppers brunoise
300gr yellow bell peppers brunoise
200gr potatoes brunoise
200gr tomatoes concasse
150gr cauliflower florets
02nos medium size red onions brunoise
04nos garlic cloves
20ml EVO oil
Salt & pepper
Thyme or origano
Toss al the ingredients together in a bowl.
Prepare the cartoccio (tinfoil and baking paper cornet)
Make a cross with 2 pieces of tinfoil long enough to contain the vegetables put on top same length of baking paper.
Arrange in the middle the vegetables.
First fold the horizontal sides to the middle and fold half way trough the vegetables.
Second fold the vertical sides on top of the horizontal ones and make sure that the cornet is sealed.
Bake at 180C for 20-25 minutes then open the cartoccio.
Bake till the vegetables are soft but not mushy  and of a nice hazelnut color.
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Saute artichokes and potatoes

Ingredients 4pax

06nos medium size artichokes( cut in 1/4)
04nos medium size potatoes( cut in cubes almost the same size of artichokes)
02nos minced garlic cloves
10nos mint leaves
10ml EVO oil
10ml dry white wine
Salt & pepper
Heat EVO in a skillet.
Add garlic and let it sweat for a minute.
Add artichokes and potatoes.
Season with salt and pepper.
Pour wine and let it evaporate( when the smell of alcohol is gone the wine is fully evaporated).
Reduce heat and cook till fully cooked.
When ready sprinkle with mint.

 

 

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