vegetarian - philosokitchen

SANTORINI FAVA RECIPE - Greek split pea puree - all you need to know!

SANTORINI FAVA RECIPE – Greek split pea puree – all you need to know!

ASPARAGUS FRITTATA with goat cheese - Italian recipe

ASPARAGUS FRITTATA with goat cheese – Italian recipe

SPRITZ VENEZIANO RECIPES & HISTORY - the ritual of Aperitivo in Venice

SPRITZ VENEZIANO RECIPES & HISTORY – the ritual of Aperitivo in Venice

TRADITIONAL EGGS IN PURGATORY RECIPE - All you need to know!

TRADITIONAL EGGS IN PURGATORY RECIPE – All you need to know!

FASOLAKIA - Traditional Greek braised green beans - all you need to know!

FASOLAKIA – Traditional Greek braised green beans – all you need to know!

SAUTEED MUSTARD GREENS with potatoes and leeks

BRAISED MUSTARD GREENS with potatoes and leeks

GEMISTA RECIPE - Greek stuffed vegetables: all you need to know!

GEMISTA RECIPE – Greek stuffed vegetables: all you need to know!

HOMEMADE RICOTTA GNOCCHI with spinach and Parmigiano Reggiano cheese

HOMEMADE RICOTTA GNOCCHI with spinach and Parmigiano Reggiano cheese

AJVAR RECIPE: Balkan bell peppers dip - all you need to know!

AJVAR RECIPE: Balkan bell peppers dip – all you need to know!

PANELLE – Sicilian chickpea fritters recipe & history – all you need to know!

DOLMADES RECIPE: Greek stuffed grape leaves - all you need to know!

GREEK DOLMADES RECIPE: stuffed grape leaves – all you need to know!

ITALIAN COCOA FROLLINI COOKIES RECIPE with white chocolate chips

ITALIAN COCOA FROLLINI COOKIES RECIPE with white chocolate chips

MUHAMMARA RECIPE: Levantine bell pepper dip - all you need to know!

MUHAMMARA RECIPE: Levantine bell pepper dip – all you need to know!

ZUCCHINE ALLA SCAPECE – Italian fried zucchini marinated in vinegar

ZEPPOLE (Graffe) - Italian doughnuts recipe & history - all you need to know!

ZEPPOLE (Graffe) – Italian doughnuts recipe & history – all you need to know!

POMAROLA – Tuscan tomatoes sauce for pasta: my family recipe!

PASTA FAZOOL (PASTA E FASUL) NEAPOLITAN RECIPE & HISTORY

ALOO MATAR RECIPE: peas and potatoes Punjabi curry - all you need to know!

ALOO MATAR RECIPE: potatoes and peas Punjabi curry – all you need to know!

CARCIOFI ALLA ROMANA: ROMAN ARTICHOKES RECIPE & HISTORY

CARCIOFI ALLA ROMANA: ROMAN ARTICHOKES RECIPE & HISTORY

ZABAGLIONE RECIPE & HISTORY - All you need to know!

ZABAGLIONE RECIPE & HISTORY – All you need to know!

DAUPHINOISE POTATOES RECIPE: French potatoes au gratin – all you need to know!

CANNONCINI RECIPE (Italian cannoli alla crema) – all you need to know!

SHRIKHAND RECIPE - Indian sweet & spicy flavored yogurt

SHRIKHAND RECIPE – Indian sweet & spicy flavored yogurt

PICO DE GALLO RECIPE & HISTORY - Traditional Mexican salsa!

PICO DE GALLO RECIPE & HISTORY – Traditional Mexican salsa!

RIBOLLITA - Tuscan bread soup recipe & history - all you need to know!

RIBOLLITA – Tuscan bread soup recipe & history – all you need to know!

VICHYSSOISE RECIPE & HISTORY – all you need to know about the French leeks soup!

MOZZARELLA IN CARROZZA RECIPE - traditional Neapolitan fried cheese and bread

MOZZARELLA IN CARROZZA RECIPE & HISTORY – traditional Neapolotan fried cheese sandwich

SICILIAN PASTA ALLA NORMA recipe and history - all you need to know!

SICILIAN PASTA ALLA NORMA recipe and history – all you need to know!

ALOO GOBI RECIPE - Indian stir-fry potatoes and cauliflower

ALOO GOBI RECIPE – Indian stir-fry potatoes and cauliflower

BAKED TOMATOES GRATIN ITALIAN-STYLE: authentic Mediterranean!

BAKED TOMATOES GRATIN ITALIAN-STYLE: authentic Mediterranean taste!

MOZZARELLA AND EGGPLANT SAUCE PASTA

MOZZARELLA AND EGGPLANT CREAMY SAUCE PASTA

LOUKOUMADES – traditional greek honey puffs recipe & history

ARRABBIATA SAUCE RECIPE & HISTORY (penne all'arrabbiata) - all you need to know!

ARRABBIATA SAUCE RECIPE & HISTORY (penne all’arrabbiata) – all you need to know!

SICILIAN CAPONATA: history and 4 traditional recipes - all you need to know!

SICILIAN CAPONATA: history and 4 traditional recipes – all you need to know!

STIR-FRY SHIITAKE CHINESE-STYLE with soy sauce and sesame seeds

SPANAKOPITA RECIPE & HISTORY - Traditional Greek spinach pie

SPANAKOPITA RECIPE & HISTORY – Traditional Greek spinach pie

TORTILLA DE PATATAS (spanish omelette) recipe & history - all you need to know!

TORTILLA DE PATATAS (spanish omelette) recipe & history – all you need to know!

PALERMITAN CAPONATA - traditional Sicilian appetizer

PALERMITAN CAPONATA RECIPE – traditional Sicilian appetizer

MANGO LASSI RECIPE - Refreshing Indian drink with yogurt, ginger and turmeric

MANGO LASSI RECIPE – Refreshing Indian drink with yogurt, ginger and turmeric

DULCE DE LECHE RECIPE & HISTORY - traditional caramel sauce

DULCE DE LECHE RECIPE & HISTORY – traditional caramel sauce

CAPONATA CATANESE – Sicilian appetizer with eggplants and bell peppers

CREMA CATALANA RECIPE & HISTORY – Spanish pastry cream with caramel crust

SAGANAKI CHEESE with Feta and seared bell peppers

SAGANAKI CHEESE RECIPE with Feta and seared bell peppers

AGLIO E OLIO RECIPE – Neapolitan spicy spaghetti recipe & history

SPANAKORIZO - Traditional Greek spinach rice with lemon and dill

SPANAKORIZO – Traditional Greek spinach rice with lemon and dill

CAPONATA AGRIGENTINA - sweet and sour Sicilian appetizer

CAPONATA AGRIGENTINA – sweet and sour Sicilian appetizer

TZATZIKI SAUCE RECIPE with cucumber and Greek yogurt

TZATZIKI SAUCE RECIPE & HISTORY – all you need to know!

GREEK PITA BREAD RECIPE – easy and tasty!

CAPONATA MESSINESE - Sicilian appetizer with chopped tomatoes and eggplants

CAPONATA MESSINESE – Sicilian appetizer with chopped tomatoes and eggplants

ITALIAN CROCCANTE -caramelized almond brittle recipe

ITALIAN CROCCANTE -caramelized almond brittle bars recipe

CASTAGNACCIO RECIPE - Tuscan style chestnut flour cake

CASTAGNACCIO RECIPE – Tuscan style chestnut flour cake

BUTTERCUP SQUASH PUFFS Duchess potatoes style with blue cheese

BUTTERCUP SQUASH PUFFS Duchess potatoes style with blue cheese

BUTTERCUP SQUASH "PUMPKIN" PUREE with blue cheese

BUTTERCUP SQUASH “PUMPKIN” PUREE with blue cheese

HOMEMADE FRENCH FRIES – legend and recipe

MELITZANOSALATA - traditional Greek eggplant salad recipe

MELITZANOSALATA – traditional Greek eggplant salad recipe

PUMPKIN GNOCCHI RECIPE - how to prepare them homemade!

PUMPKIN GNOCCHI RECIPE – how to prepare them homemade!

FRIED GNUDI - spinach and ricotta croquettes

FRIED GNUDI – Italian spinach and cheese croquettes

BEER BATTER RECIPE perfect to fry vegetables and seafood!

FRIED SAGE WITH BEER BATTER simple and tasty vegan appetizer!

LEMON GRANITA - Sicilian sorbet

LEMON GRANITA – traditional Sicilian sorbet recipe

BEER BATTER RECIPE perfect to fry vegetables and seafood!

BEER BATTER RECIPE perfect to fry vegetables and seafood!

NON ALCOHOLIC SANGRIA PITCHER FOR KIDS – party vitamin boost!

PASTA SALAD RECIPE with grilled zucchini and chickpeas: healthy and tasty!

PASTA SALAD RECIPE with grilled zucchini and chickpeas: healthy and tasty!

SHAKSHUKA RECIPE - eggs poached in bell pepper and tomato sauce

SHAKSHUKA RECIPE – spicy eggs poached in bell pepper and tomato sauce

GIARDINIERA RECIPE: the Italian pickled vegetables appetizer!

YELLOW LENTILS RICE BOWL with grilled zucchini and fresh mint

YELLOW LENTILS RICE BOWL with grilled zucchini and fresh mint

CHARRED OKRA AND TOMATOES STEW with smoked paprika and mint

ROASTED BELL PEPPERS HUMMUS with goat cheese and mint

TARALLI RECIPE - Traditional Italian bread snacks for aperitif and party

TARALLI RECIPE – Traditional Italian bread snacks for aperitifs and parties!

CREPE SUZETTE RECIPE & HISTORY - all you need to know!

CREPES SUZETTE RECIPE & HISTORY – all you need to know!

GNUDI RECIPE - Traditional Tuscan dumplings with spinach and ricotta

GNUDI RECIPE – Traditional Tuscan dumplings with spinach and ricotta

NAAN BREAD RECIPE & HISTORY – all you need to know!

GAI LAN (CHINESE BROCCOLI) STIR FRY with Sichuan pepper and garlic

GAI LAN (CHINESE BROCCOLI) STIR FRY with Sichuan pepper and garlic

BASIC CREPES RECIPE & HISTORY - all you need to know!

BASIC CREPES RECIPE & HISTORY – all you need to know!

PESTO GENOVESE with green beans and potatoes (pesto avantaggiato)

PESTO GENOVESE with green beans and potatoes (pesto avvantaggiato)

GRILLED EGGPLANT MARINATED WITH SALMORIGLIO (lemon and oil sauce)

GRILLED EGGPLANTS MARINATED WITH SALMORIGLIO (lemon and olive oil sauce)

BUTTERNUT SQUASH SOUP with Beluga lentils - vegan and detox recipe

BUTTERNUT SQUASH SOUP with Beluga lentils – vegan and detox recipe

PASTA PUTTANESCA SAUCE with garlic, black olives and capers

STRUFFOLI - traditional Italian honey balls

STRUFFOLI RECIPE AND HISTORY – traditional Italian honey balls

GHEE BUTTER RECIPE & HISTORY - Indian clarified butter

GHEE BUTTER RECIPE & HISTORY – Indian clarified butter

SKORDALIA RECIPE - Greek garlic mashed potatoes

SKORDALIA RECIPE – Greek garlic mashed potatoes

RATATOUILLE RECIPE - dtraditional French appetizer and side dish

RATATOUILLE RECIPE & HISTORY – traditional French appetizer and side dish

SALMORIGLIO RECIPE - Italian lemon and olive oil marinade

SALMORIGLIO RECIPE AND HISTORY – Italian lemon and olive oil marinade

CLARIFIED BUTTER RECIPE: the easiest way to prepare it homemade!

CLARIFIED BUTTER RECIPE: the easiest way to prepare it homemade!

SERVING CREAM OF MUSHROOM SOUP After 1 hour, add the half and half and stir well, then let reach slowly the simmering point. Depending on your preference, blend all the cream of mushroom soup, just half, or not at all. Finish the soup adding minced fresh mint and grated Havarti, and a sprinkle of black pepper. Serve hot with bread crostini or boiled potatoes aside.

CREAM OF MUSHROOM SOUP with Havarti cheese

HOMEMADE LIMONCELLO ITALIAN RECIPE - ready in 3 days!

HOMEMADE LIMONCELLO ITALIAN RECIPE AND HISTORY – ready in 3 days!

RASPBERRY TIRAMISU with blueberries and chocolate chunks

RASPBERRY TIRAMISU with blueberries and chocolate chunks

GNOCCHI: ORIGIN AND EVOLUTION Gnocchi is maybe the most ancient Italian food. Mixing flour with water and other poor ingredients was the simpler way to eat for who couldn’t afford the proteins. In the I Century BC, Marco Gavius Apicius write in his book “The Re Coquinaria” the first official recipe for gnocchi: a mixture of semolina flour combined with milk or water, then fried, and finally seasoned with honey and black pepper. This recipe is no so far from the contemporary version of Gnocchi Alla Romana. The term Gnocchi originates from the Langobardic word Knohha; that’s means knot. In Lombardy, during the reign of Sforza family, it was common to serve the Zanzarelli, a medieval version of gnocchi made with bread, milk, minced almonds and Cacio Lodigiano cheese. In the XVII Century, almonds were replaced by flour and water by eggs, and gnocchi were called Malfatti. But, the ingredient which brings the ancient versions of gnocchi to the delicious dish worldwide famous, came from the other side of the ocean: the potatoes! A NEW VEGETABLE: POTATO Despite the early importation of Potatoes from the new continent, their use into the European cuisine starts from the XVIII Century. During the XVI and XVII centuries, in most parts of Europe the potatoes were considered a vegetable of the devil and poisonous and used to feed animals and war prisoners. The first Italian regions have begun to culture potatoes are Tuscany and Veneto, followed by Emilia-Romagna. Overcome the first suspicions, potatoes have become world-famous, and consumed in vast quantity, thanks to their low price and nutritious properties! Potatoes have revolutionized the Italian gnocchi, and they have partially replaced the amount of flour! Currently, the potato gnocchi are the most popular gnocchi in and outside Italy. Potatoes gnocchi are soften then others, and more digestible, and so tasty! TWO LEGENDS FOR A LEGENDARY RECIPE! Among several legends concerning potato gnocchi, two of them are particularly interesting. The first tale narrates of a big famine in Verona on 1531. The Venetian city was on the verge of a revolt, especially in the district of San Zeno, populated by poor people. To avoid the risk of a war class, Tommaso da Vico, a noble physician who lived in San Zeno, offered to the needy people an enormous quantity of supply, including flour, butter, wine, and cheese. Tommaso da Vico died the same year, but he left written in his will, that the people of San Zeno should receive supplies every last Friday of Lens. When the potatoes started to be popular, were included in the supplies given to the people. To remember the generosity of the Noble Venetian, potato gnocchi has become the traditional recipe of Carnival in Verona; a ritual still lives at this time! The second tale has an unusual protagonist, Alessandro Volta pioneer of electricity and power. Few people Know that Volta was a food enthusiast. On a visit to the French Court, probably at the end of XVIII Century, Volta met Antoine Parmentier, a French pharmacist. During the seven years war, Parmentier was imprisoned in Germany and fed with potatoes. This should have been a humiliation against the prisoners because potatoes were the food for animals. But, Parmentier found potatoes delicious, and when he come back in France started to experiment new recipes with potatoes! Alessandro Volta was so impressed by the Parmentier's potatoes recipes he tried to repeat them. The legend has it that one of the experiment was mixing potatoes with flour and eggs, creating the first version of potato gnocchi! MOST FAMOUS GNOCCHI RECIPES The most famous seasoning for potato gnocchi is a simple, fresh tomato sauce. Butter and sage, are mushrooms sauce are another popular way to seasoning them. But, thanks to the versatile taste of potato gnocchi, your fantasy is the only limit to toss and serve gnocchi! Italian regional cuisines have created plenty of particular gnocchi recipes. In Friuli, it is possible to find the biggest Italian potato gnocchi, stuffed with a whole plum and tossed with melted butter and sugar. Another recipe worldwide famous is Gnocchi Alla Sorrentina, baked dumplings seasoned with fresh tomato sauce, mozzarella, and sweet basil leaves, delicious! Besides potatoes, a recipe close to the medieval gnocchi recipes is Canederli, dumplings made with bread, milk, flour and cured meat, served with broth and garnished with chives. Another classic recipe is Gnocchi Alla Romana, made with semolina flour, Pecorino Romano, and butter, a must to try visiting Rome! In Mantova and Parma is typical prepare gnocchi with pumpkin and sage, tossed with butter and Parmigiano Reggiano. Finally, one of the most loved by kids: Chicche Verdi di Ricotta, little dumplings made with spinach and ricotta, seasoned with gorgonzola sauce! POTATO GNOCCHI TIPS • The best potatoes to make gnocchi are Russet potatoes, a bit old. • Yolks into the dough are suggested, but not mandatory. Gnocchi without yolks are more tender but tough to make. • The only way to preserve gnocchi more than a couple of hours is freezing them. Just place gnocchi into a tray lined with parchment paper and a sprinkle of flour. Leave space between gnocchi and freeze until completely frozen, then store in a plastic bag.

POTATO GNOCCHI RECIPE & HISTORY – all you need to know!

FOCACCIA BREAD LOCATELLI: quick and easy Italian flatbread!

FOCACCIA BREAD LOCATELLI: quick and easy Italian flatbread!

APPLE CAKE ITALIAN WAY with sliced almonds and amaretti snaps

APPLE CAKE ITALIAN WAY with sliced almonds and amaretti snaps

GINGER LEMON DETOX DRINK with mint leaves, anise and fennel seeds

GINGER LEMON DETOX DRINK with mint leaves, anise and fennel seeds

ITALIAN TORRONE SEMIFREDDO with chocolate chunks

ITALIAN TORRONE SEMIFREDDO with chocolate chunks

Imperial soup Bolognese recipe: zuppa imperiale

Imperial soup Bolognese traditional recipe: zuppa imperiale

MUSHROOM RISOTTO with Shiitake, Cremini, and dried Porcini

Italian frittata with caramelized onions

ITALIAN FRITTATA with caramelized onions

BEAN SAUCE PASTA vegetarian recipe

BEAN SAUCE PASTA vegan recipe

BASIL PESTO history and recipe

BASIL PESTO recipe and history

PAPPA AL POMODORO - Tuscan tomato and bread soup

PAPPA AL POMODORO HISTORY AND RECIPE – Tuscan tomato and bread soup

ROASTED MIXED VEGETABLES with provencal herbs and cheese

ROASTED MIXED VEGETABLES with provencal herbs and cheese

ITALIAN PAN FRIED ZUCCHINI with cheese and garlic

ITALIAN PAN FRIED ZUCCHINI with cheese and garlic

RICOTTA CHEESE PASTA with tomato sauce, basil and pine nuts

RICOTTA CHEESE PASTA with tomato sauce, basil and pine nuts

PEPERONATA RECIPE authentic Italian pan fried bell peppers

PEPERONATA RECIPE authentic Italian pan fried bell peppers

ITALIAN EASY TOMATOES SAUCE with garlic and fresh basil

EASY TOMATOES SAUCE ITALIAN WAY with garlic and fresh basil

ROASTED CARROTS with balsamic and arugula pesto

ROASTED CARROTS with balsamic and arugula pesto

PESTO ARUGULA RECIPE for pasta and seasoning

PESTO ARUGULA RECIPE for pasta and seasoning

FRITTATA RECIPE with spinach, goat cheese and pecorino crust

FRITTATA RECIPE with spinach, goat cheese and pecorino crust

ASPARAGUS DIP with Dijon mustard and white pepper

ASPARAGUS DIP with Dijon mustard and white pepper

VEGETARIAN CARBONARA with zucchini and fresh parsley

VEGETARIAN CARBONARA with zucchini

STUFFED MUSHROOMS with Gruyere cheese

SAUTEED SPINACH AND MOZZARELLA RECIPE

SAUTEED SPINACH AND MOZZARELLA RECIPE

CROSTINI POLENTA RECIPE, great with cheese and meats

CROSTINI POLENTA RECIPE, great with cheese and meats

ROSEMARY FLATBREAD with olive oil (Italian focaccia)

ROSEMARY FLATBREAD with olive oil (Italian focaccia)

ARTICHOKES SPAGHETTI with garlic and Pecorino cheese

ARTICHOKES SPAGHETTI with garlic and Pecorino cheese

ARTICHOKES DIP with garlic, fresh mint and lemon zeists

ARTICHOKES DIP with garlic, fresh mint and lemon zest

FARRO SALAD with roasted vegetables and feta

FARRO SALAD with roasted vegetables and feta

GREEN CABBAGE SOUP with caramelized onions, mushrooms and cheese

GREEN CABBAGE SOUP with caramelized onions, mushrooms and cheese

FRIED BABY ARTICHOKES (carciofi alla giudia)

FRIED ARTICHOKES (carciofi alla giudia)

STIR FRIED DANDERLION AND POTATOES with Pecorino Romano cheese

STIR FRIED DANDELIONS AND POTATOES with cheese

ROASTED POTATOES with butter, garlic and herbs

COCONUT CREAM SOUP with romanesco and roasted tofu

COCONUT CREAM SOUP with romanesco and roasted tofu

ARTICHOKES SALAD with green olives and sweet garlic

ARTICHOKES SALAD with green olives and sweet garlic

MUSHROOMS CHEESE CROSTINI with shiitake and Italian fontina

VEGETARIAN BAKED PASTA with cauliflower sauce and broccoli

SAUTEED CHAYOTE SQUASH AND POTATOES with shallots and mint

INDIAN RED LENTILS DAL (masoor dal)

INDIAN RED LENTILS DAL (masoor dal)

SAUTEED DANDELION GREENS ROMAN STYLE (cicoria alla romana)

SAUTEED DANDELION GREENS ROMAN STYLE (cicoria alla romana)

The rainbow chard cream soup a recipe that give me a lot of satisfaction. It is simple, tasty and healthy. A colorful and kid friendly way to eat the vegetables! To save time, I prepare the rainbow chard cream in advance, baking the stem dices just before serving. Pecorino Romano pair perfectly with this soup, but ricotta salata is great as well. RAINBOW CHARD CREAM SOUP 16 rainbow chard leaves 1 Lb (450 g) golden potatoes 3 cup (450 g) white onions chopped 2 cloves of garlic 5 tbsp extra virgin olive oil 1 tsp white vinegar 2 tbsp Pecorino Romano 1 dash black pepper to taste table salt RAINBOW CHARD CREAM SOUP ONIONS AND POTATOES First, preheat the oven on 400° F, then pour 4 tbsp of olive oil into a pot (Dutch oven is my choice) and heat over medium flame. Peel and slice coarsely the onion. Pour the onions and peeled cloves of garlic into the pot. Stir-fry onions and garlic until extremely soft. Now, ad the potatoes peeled and chopped. Cook 15 minutes, stirring frequently. RAINBOW CHARD CREAM SOUP RAINBOW CHARD LEAVES Meanwhile onions and potatoes are cooking, rinse the Rainbow chard leaves. Trim the leaves and reduce them into pieces. Save the stems. Pour the leaves pieces into the pot and stir-fry 10 minutes, the add hot water, enough to just cover the vegetables. Bring the soup to gently simmer, then cover the pot with a lid and cook 30 minutes. RAINBOW CHARD CREAM SOUP ROASTED STEMS While the rainbow soup is cooking, reduce the chard stems into small dices. Pour a quart of water to boil, add 1 tbsp of salt and 1 tsp of white vinegar, and boil the chard stems 5 minute. Drain and place the dices over a dripping pan covered with a sheet of parchment paper. Season the chard dices with 1 tbsp of olive oil and bake 10 minutes at 400° F, then broil until golden. RAINBOW CHARD CREAM SOUP RAINBOW CHARD CREAM SOUP When the soup is cooked, blend and sift with a metal strainer sieve. Serve the rainbow chard cream soup with stems dices and a sprinkle of Pecorino Romano.

RAINBOW CHARD CREAM SOUP

SAUTEED CREAMY MUSHROOMS with milk and mustard sauce

SAUTEED CREAMY MUSHROOMS with milk and mustard

CACIO E PEPE recipe and history

MY FAMILY'S MINESTRONE RECIPE - Italian vegetable soup

MY MINESTRONE FAMILY RECIPE Italian vegetable soup

CIPOLLINI ONIONS braised in red wine

CIPOLLINI ONIONS braised in red wine

RED WINE REDUCTION RECIPE

RED WINE REDUCTION RECIPE

BUTTERNUT SQUASH SPREAD with smoked paprika and goat cheese

BUTTERNUT SQUASH SPREAD with smoked paprika and goat cheese

ROASTED CHESTNUTS caldarroste recipe

ROASTED CHESTNUTS RECIPE (caldarroste)

Italian vegetable broth recipe

ITALIAN VEGETABLE BROTH RECIPE

Italian rice and bean soup

ITALIAN RICE AND BEANS SOUP – a fall delight!

HOMEMADE FRESH CHEESE ready in a few hours!

HOMEMADE ITALIAN FRESH CHEESE “GIUNCATA” ready in a few hours!

HOMEMADE SUN-DRIED TOMATOES preserved in olive oil

HOMEMADE SUN-DRIED TOMATOES preserved in olive oil

GREEN BEANS SALAD with marinated tofu and almonds

GREEN BEANS SALAD with marinated tofu and almonds

FIG JAM perfect as appetizer with cheese

FIG JAM perfect as appetizer with cheese

TRADITIONAL CHERRY TOMATOES SPAGHETTI with garlic and basil

Tomatillo guacamole

TOMATILLO GUACAMOLE with red onions

Pan fried mini bell peppers, marinated with garlic and basil

PAN FRIED SWEET MINI PEPPERS with basil leaves and balsamic vinegar

roasted cauliflower dip

ROASTED CAULIFLOWER DIP

Italian mashed potatoes - puré di patate all'italiana

ITALIAN MASHED POTATOES – Puré all’italiana

ITALIAN MILK RICE (risotto) with provolone and walnuts

ITALIAN MILK RICE (risotto) with provolone and walnuts

Cauliflower salad with feta

CAULIFLOWER SALAD with feta cheese

coucous egg zucchini

COUSCOUS “ALLA CARBONARA” with diced zucchini and fried eggs

traditional hummus

TRADITIONAL HUMMUS RECIPE

lentils and peas soup with diced toasted bread

LENTIL AND GREEN PEA SOUP with bread croutons

baby artichoke recipe

homemade preserved baby artichokes in oil

Butternut squash compote

SPICY BUTTERNUT SQUASH COMPOTE with cayenne pepper and rosemary

butternut squash cream soup with fresh dill and goat cheese

BUTTERNUT SQUASH CREAM SOUP with fresh dill and goat cheese

vegetarian pie with lacinato kale

VEGETARIAN PIE with lacinato kale and potatoes

cabbage vegetable cream

WHERE THE WILD VEGETABLES ARE: Hippy vegetable cream

eggplant pesto caserecce

EGGPLANT PESTO CASERECCE with mint and zucchini chuncks

stuffed zucchini

VEGETARIAN STUFFED ZUCCHINI with potatoes, shallots and goat cheese

TOMATOES PARMIGIANA with smoked mozzarella, eggplant and sun-dried tomatoes

INDIVIA BELGA RIPIENA di mozzarella affumicata stagionata

STUFFED BELGIAN ENDIVES with smoked grated mozzarella

FRESH TOMATO PULP

FRESH TOMATO PULP for dressing pasta, entrees and bruschettas

JUMBO SHELLS PASTA WITH CREAM OF ASPARAGUS and home-baked grape tomatoes

CREAM OF ASPARAGUS JUMBO SHELLS PASTA WITH roasted cherry tomatoes

ROASTED CHERRY TOMATOES IN OIL with mixed herbs

ROASTED CHERRY TOMATOES IN OIL with mixed herbs