Charred okra and tomatoes stew is a recipe perfect to serve at a BBQ party! This delish is great also prepared in your kitchen with the help of a cast iron pan: just remember to clean and season the pan after the use. The okra is cut into halves and stir-fried until charred, then seasoned with a delicious cherry tomatoes sauce. Finally, the okra is slow-cooked depending on the grade of cooking you prefer: simple, healthy and tasty!
Winter comes together with cold, but with parties, and gatherings, and friends and family are coming as well! Among Thanksgiving, Christmas day and New Year’s Eve there are many opportunity to spend the cold days together with the people we love. Just thinking about these moments, I made this simple and tasty butternut squash spread. The sweet taste of butternut squash blends perfectly with the smoked paprika and sour notes of the goat cheese. A pinch of cayenne pepper will give at your dip an edge over, making it unique and warming your heart even more!
In Italy, meatballs (that we call “polpette”) are a classic Monday dish. In fact, originally the meatballs were made with the leftovers of the meat used for Sunday’s broth. Nowadays, meatballs are no longer made just to avoid throwing out leftover food, and we prepare them in many ways: with vegetables (eggplant is an excellent choice), meat (veal, beef or pork) or fish (especially cod and shrimp). Usually the balled mixture is fried and then simmered, although at times they area perfect street food, just fried and eaten on the go. Today we are going to prepare sausage meatballs, topped with a sauce made of tomatoes and fresh basil, without frying them so they are lighter. Given that the meat is very savory, I don’t add salt to either the sauce or the meatballs, and they are still very tasty. Your only regret will be not having prepared a few more!