Greek Fasolakia is a typical peasant dish rich in vegetables, and traditionally vegan! These stir-fried vegetables are part of the ancient tradition of Greek braised vegetables called Lathera, and served as the main dish of a light lunch, or among other small plates during the Greek Mezes. Here the recipe of Fasolakia!
Mustard greens are one of my preferred greens, thanks to their spicy and particular taste! I love them cooked in several ways, but probably the recipe I prefer is braised with potatoes and caramelized onions! This vegan and healthy recipe can be served over toasted bread slices as an appetizer or paired with grilled sausages: delicious!
Muhammara is a classic Levantine dip, made with walnuts, bell peppers, and spices. This recipe originating of the Syrian city of Aleppo, is incredibly popular in the Middle East, healthy and traditionally vegan. I love it paired with grilled meats, or just spread on toasted bread slices!
Zucchine alla Scapece derives from one of the most ancient food preservation techniques: the Escabeche. This delicious side dish is a classic of the Neapolitan cuisine. The zucchini are previously fried, then marinated into a mixture of garlic, vinegar, and fresh mint. Here the recipe and the history!
Aloo Matar (also called Aloo Mutter) is a tasty Punjabi curry made with peas, potatoes, tomato sauce and plenty of spices! I love particularly this healthy and traditionally vegan dish, and usually, I like to serve it as an appetizer paired with boiled rice and naan bread, or as a side dish along with spicy meats: delicious!
Carciofi alla Romana is a classic of the Roman cuisine. This recipe, traditionally served as an appetizer or a side dish, is extremely tasty, healthy, and simple at the same time. The artichokes are seasoned with garlic and fresh herbs, then cooked until tender but still in shape: delicious!
The Dauphinoise potatoes is a traditional French recipe typical of the Dauphiné region. This dish is real comfort food: the potatoes are slow-cooked into a herb-flavored cream and milk mixture, until brown and crispy with a soft and delicious heart! Here the recipe and history of Gratin Dauphinoise!
Aloo gobi is true Indian comfort food. This recipe is a classic of the Northern regions of the Subcontinent, particularly the Punjab, but it is also prevalent in Pakistan, Nepal and Bangladesh. The potatoes and cauliflower florets are previously fried, then combined with a flavorful mix of spices and vegetables: delicious!
This baked tomatoes gratin recipe is a classic Italian delish, and a fun way to feed your kids with healthy ingredients! By now, this dish is typical in all the Italian regions but mainly traditional in Southern Italy. The filling may vary depending on the local cuisines and family traditions: today, I prepared an Apulian variation of baked tomatoes, but as usual, follow your taste and make your own stuffing!
The Sicilian Caponata recipe is one of the most popular Italian appetizers, and so rich in history. Tasting this recipe means discovering the real soul of the island and all the Greek, Arab, Spanish, and French influences into the Sicilian cuisine, due to the several occupations over the centuries.In Sicily, the official Caponata variations are 37, and even more the family recipes! Here the history of Sicilian Caponata and the 4 most popular recipes.