The fresh fava bean soup is present into several Italian regional cuisines. This peasant dish has been incredibly convenient and tasty, and was representing the symbol of the arrival of the warm season. Here the Neapolitan variation with this delicious bean, Italian Pancetta, and fresh herbs!
Roasted bell peppers hummus is a recipe you want to prepare for your parties: made with precooked Garbanzo beans, this recipe is very easy to make, but at least once in your life try it with dried beans! Compared to the traditional hummus I eliminated the lemon juice and added bell peppers and goat cheese. Tahini is a delicious traditional ingredient for hummus, but in case it is not available, try to replace it with half amount of peanuts butter: delicious!
Bean sauce is an easy recipe perfect tossed with pasta, or served on toasted bread slices. Another way to serve this tasty vegan sauce is paired with fried eggs. In this case, I choose black, cannellini, pinto, and kidney beans, but you can select any beans you prefer!
This Grilled Sea bass recipe perfectly combines my Italian flair with the flavors of Latin America. Italians love to marinate protein with wine and Chilean sea bass is great with this tasty technique. The wine breaks down the tissue allowing the assimilation of the flavors. Lime juice and mixed herbs enhance the taste of the fish. I paired sea bass with crunchy green beans, previously marinated with Kosher salt and garlic, then quickly grilled. This easy recipe is great for your barbecue party! It needs to be marinate only a few hours, which makes it possible to prepare both fish and green beans in advance at home, or directly into a cooler bag.
Winter is coming? It is time for a tasty rice and beans soup. This classic Italian helps to tolerate next cold days! Follow this recipe step-by-step, and you’ll have a real delight, directly from my family’s cookbook to your table!
Tuna, beans and onion is a classic Italian salad. Quick to prepare, it is very tasty and also easy to carry, making it a perfect lunch for work or during a trip to the beach or in the countryside. In my version, I have used the most soft and tasty portion of the tuna itself: the belly. Being a quick recipe to put in your bag or backpack, I used tuna belly preserved in olive oil, which can be easily found at the supermarket, along with canned beans. To dress the salad, I prepared a sauce made with parsley, inspired by the Italian “salsa verde” (green sauce), with the addition of wasabi to give a new and zesty touch.