This yellow lentils rice bowl is a healthy alternative for lunch at home or work! Lentils are rich in fiber, and minerals, and vitamins. Today, I paired the lentils with the fresh taste of grilled zucchini seasoned with olive oil and mint. A couple of tablespoons of Basmati rice cooked with Pilaf method finish the yellow lentils rice bowl: a vegan boost of energy for your body!
Stuffed zucchini boats is a delicious and merry recipe, perfect as appetizer or entrée! They can be stuffed with various filling either vegetarian or with meat or fish: today I decided to fill my zucchini a tasty pork ragù combined with mashed potatoes and Pecorino Romano cheese!
Today roasted mixed vegetables! This recipe is great all year long, but I like serve it aside grilled meat or egg frittata in my garden enjoying a summer dinner with my friends. At this time, I choose my preferred vegetables and cheese, but it’s possible change ingredients as you prefer. Provencal herbs give a particular taste at this roasted mixed vegetables, I love them so much!
Pan fried zucchini is an easy recipe, great aside eggs or meats. I love sear zucchini before cooking them slowly along with garlic and Parmigiano Reggiano cheese. A sprinkle of black pepper and minced Italian parsley complete this tasty recipe. Delicious just cooked, but great reheated as well!
Today vegetarian Carbonara! I love traditional Carbonara, but sometimes I opt for a more light and healthy version. Zucchini pair greatly with eggs and Pecorino Romano cheese. Grated lemon skin give a tasty touch of freshness. Zucchini have to be chopped big enough to be cooked until golden brown but not mushy. The main question is: creamy or not creamy? For Italian people there is an only question: creamy. If the yolks coagulate, for us sounds like a disaster! For this reason I suggest to use only trusted, super fresh eggs, or pasteurized.
A farro salad is a great way to say hallo at the warm season! This healthy recipe is perfect to be prepared a little in advance. Bell peppers and zucchini squash pair greatly with the taste of farro, but if you prefer, it’s possible utilize other vegetables.
A few days ago, two nice sisters were guests at the Columbus Italian supper club. The dinner was a success, and my two new friends gave me a basket of summer squash, grown in their garden. The next day, I create a recipe that would emphasize the genuine taste of these wonderful vegetables. I decided to cook stuffed summer squash with a soft and delicate cauliflower dip. To add a crispy note and flavorful, I mixed the dip bacon flakes, Parmigiano Reggiano cheese and a sprinkle of black pepper. The result was surprising. A summer dish, tasty and rich in vitamins!
… read more! …
The “carbonara” is a very popular recipe in Italy: Spaghetti or rigatoni seasoned with a soft egg cream thickened by the heat of the pasta, and diced fried bacon or guanciale. Yesterday, I “orientalise” the carbonara, preparing a couscous with the same egg cream, flavored with delicious diced zucchini. The result was excellent, here’s the recipe!
The most famous Italian pesto is “Pesto Genovese” (basil, garlic, cheese, pine nuts and olive oil): Its goodness lies in its simplicity! But Pesto Genovese is not the only option. In Sicily, for instance, pesto is prepared with tomatoes, cottage cheese and almonds. Today I propose you a rich but healthy pesto version with eggplant and mint. Eggplants are baked in the oven with no added fat. The mint leaves are crushed with garlic and blended with the eggplant pulp. The Tuscan pecorino adds flavor and a pinch of Italian tradition. Finally, the zucchini cut into chunks are a tasty surprise in the sauce. You can prepare the eggplant pesto also a day or two in advance, in order to have a quick and super-tasty dish ready to serve. For the pasta, I suggest caserecce, a typical south Italian specialty whose shape is perfect to hold the sauce!
For me, born and raised in Bologna, stuffed zucchini are part of the tradition. This vegetable came in Europe from America, as a consequence of Cristoforo Colombo travelling, and was quickly introduced in the tradition of Italian cuisine. For centuries, stuffed zucchini were prepared with the leftovers of meat to provide a dish full of vitamins and protein. Here, I suggest a vegetarian version, filled with tasty goat cheese, coriander seeds, potatoes and shallots. Stuffed zucchini can be prepared either “lying” or “standing”, but I personally prefer the second option. Do not dig totally the zucchini, in order to preserve a base that will prevent leakage of the filling.