Oven roasted octopus is the the baked version of a classic summer Italian dish. Seafood is reduced into pieces, then baked with potatoes and capers. Potatoes are roasted until golden. Octopus has to be crispy and dark violet. The sour taste of wine will balance the sweet of octopus and potatoes. A suggestion: salt lightly just a couple of minutes before finishing the oven roasted octopus, an only if necessary.
Stir fried dandelions and potatoes is a quick and tasty Italian classic. Commonly, it is served as a hot salad for appetizer, or aside meats, eggs, or salty fish, like anchovies or sardines. I really love stir fried dandelions, they are very healthy greens! Their bitter taste pairs perfectly with the sweet of golden potatoes and the salty flavor of Pecorino Romano cheese. When the weather permits to grill outside my house, the stir fried dandelions are a must-to-eat aside steaks and sausages!
This coconut cream soup is the result of my passion for Southeast Asia and Roman cuisine! I love so much coconut soups, they recall me my travel in Thailand, tables placed on the water edge, exotic flavor and spices… This recipe combine the delicate flavor of Romanesco broccoli, a must of the Roman tradition, with the sweet of coconut milk and the sour of the tofu marinated into the soy sauce. Usually, I serve this coconut cream soup as appetizer either to start Italian or Asian meals, a perfect connection between two great culinary traditions.
Artichokes salad is one of my favorite quick and healthy recipes. I love artichokes, both raw and cooked! Sweet garlic is the secret ingredient of this easy recipe. I suggest don’t use normal garlic, because its flavor is too strong and it will kill the delicate taste of this recipe.
This vegetarian baked pasta is a tasty and healthy dish, great for friends and relatives gatherings! Commonly, the Italian baked pasta is seasoned with meat and béchamel sauce. In this case, I preferred use my personal cauliflower sauce instead béchamel. This sauce the pasta it’s perfect to season, it’s light and rich in flavor! Tasty roasted broccoli tufts and Havarti cheese complete the dish giving color and more flavor!
Sauteed dandelion greens is a very important ingredient of Roman cuisine. For centuries the most poor Roman familys, use to harvest wild dandelion greens aside the suburbs streets of the Italian capital, and cook them with simple ingredients. The farmers use to bring sauteed dandelion greens with them eating this vegetables as lunch along with simple homemade bread. This vegetable is both tasty and healthy! I love cook dandelion greens in many ways, but today I propose the most traditional way to cook the dandelion. The chili pepper pairs perfectly with the amazing bitter taste of these greens! Serve the dandelion as a tasty salad, or aside cheeses, eggs or roasted meats.
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.
These Sauteed shrimps are very easy to prepare, and tasty! I love serve them as appetizer, but they are great also as a snack, paired with beer or white wine. Furthermore, the sauteed shrimps are perfect for flavorful salads or sandwiches.
Sauteed artichokes with bacon is a quick and tasty appetizer! They are perfect combined with mint and pork meat, just remember to choose very tender artichokes!
Between a family gathering and the other, it’s common in this season feel the need to purify our body, so what could be better than a healthy and delicious bowl of vegetable soup !? To satisfy the palate by taking care of your health, I propose this traditional Italian vegetable soup recipe, the Minestrone. This is my Minestrone family recipe.I hope it will warm your hearts and stomachs during the cold winter days as it does in my family!