Categoria: Side dish

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Stuffed Ligurian zucchini

Are you ready for the holidays? I’ve almost hooray !!!!

Today a good recipe using vegetables from  garden! Zucchini stuffed with tunny, pin nuts and basil.

Now I’m trying to shop vegetables km0, i think are too healthy.

I found them on a very old recipes’ booklet and the title was  this, so here the recipe:

 

Stuffed Ligurian zucchini
 
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Zucchini stuffed with tunny, pin nuts and basil
Autore:
Ricetta: Second Course
Cucina: Italian
Serves: 4
Ingredienti
  • 4 zucchini
  • 80 g of natural tunny
  • 1 egg
  • 30 g of cheese
  • 5-6 basil leaves
  • marjoram q.s.
  • salt q.s.
  • pine nuts
  • breadcrumbs q.s.
  • extra virgin olive oil
Preparazione
  1. Boil 2-3 minutes zucchini in salted water
  2. Remove them, dry and cut in half for the lengthwise
  3. Get the pulp of zucchini
  4. In blender, blend together the inside of the zucchini, tunny, pine nuts, basil, marjoram, egg and cheese
  5. Add to the mix a bitof breadcrumbs if it should be a bit thick.
  6. Fill the inside of the zucchini with this mixture
  7. Arrange in a baking dish greased with oil and cook circa 20 minutes at 180 degrees until golden.

Bye bye

zucchine-alla-ligure-2

zucchine-alla-ligure

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Envy curly salad coocked with american potato

This is a light receipe that together the american potato has a very particular taste:

This is the receipe :

Envy curly salad coocked
 
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Envy curly salad coocked, an unusual winter side dish
Autore:
Ricetta: Side dish
Cucina: Italian
Serves: 2
Ingredienti
  • 1 head of curly envy
  • 1 sweet potato
  • olives
  • extra virgin olive oil
  • 1 clove of garlic
  • salt to taste
Preparazione
  1. Wash and slice the salad.
  2. In a wok cooking fry the garlic, add the envy curly, add salt to taste
  3. Dice the sweet potato, add to salad, cover with a lid and cook the vegetables about 15 -20 minutes, adding only a little water if necessary.
  4. Towards the end of cooking add the olives into small pieces.
  5. Serve with a drizzle of olive oil.

Byebye

invidia-in-padella invidia-in-padella-macro

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Pumpkin gratin in oven

Hello everybody ! Here a simply receipe that is a different way to cook the pumpkin.

In this way it’s very light and tasty!

Pumpkin gratin in oven
 
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Pumpkin gratin in oven, an alternative method of eating pumpkin
Autore:
Ricetta: Side dish
Cucina: Italian
Ingredienti
  • a small pumpkin
  • breadcrumbs enough
  • Grated cheese to taste
  • a sprig of rosemary
  • nutmeg
  • extra virgin olive oil
  • salt to taste
Preparazione
  1. Cut the pumpkin into thin slices, remove even the skin
  2. Arrange on baking sheet
  3. Season with salt, sprinkle with cheese and breadcrumbs.
  4. Grate a little nutmeg and sprinkle the slices with a little oil.
  5. Place a sprig of rosemary in the midst of the slices and cook in the oven about 20-30 minutes at 200 ° C, turning once or twice, until you form a nice crust.

Good witch!!!

zucca-al-forno zucca-al-forno-photo2

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Pepper ratatouille

Hello guys! Today a nice ratatouille, we’re good! Here is the recipe:

Pepper ratatouille
 
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Pepper ratatouille, a classic recipe of home
Autore:
Ricetta: Side dish
Cucina: Italian
Ingredienti
  • 2 bell peppers (1 yellow and 1 red)
  • 1 large zucchini
  • 1 large potato
  • 3-4 tablespoons of tomato puree
  • salt to taste
  • parsley to taste
  • extra virgin olive oil
  • shallot
  • 1 clove of garlic
Preparazione
  1. Clean, wash and cut the peppers into strips
  2. Cut the zucchini into slices and the potato into small pieces.
  3. Thinly slice the shallot and fry with a little oil and a clove of garlic.
  4. Combine the vegetables and the past.
  5. Adjust the salt and parsley.
  6. Bake for 40-45 minutes, adding, if need every now and then, a drop of water.

 

peperonata pepper ratouille photo 2 peperonata pepper ratouille peperonata pepper ratouille photo 3

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Sweet and Sour Zucchini

This is  receipe of my husband’s mother. I know this receipe since I was engaged with my husband! Very yummy and healthy:

Sweet and Sour Zucchini
 
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Sweet and Sour Zucchini, made ​​with the family recipe
Autore:
Ricetta: Appetiser
Cucina: Italian
Ingredienti
  • 500 g zucchini
  • half a tablespoon of salt
  • half a tablespoon of sugar
  • half a cup of vinegar
  • 1 cup of olive oil
  • 1 small onion
  • basil to taste
Preparazione
  1. Cut the zucchini into thin slices, wash them.
  2. Combine all liquids, basil and onion in a pan, add the zucchini and simmer for 10-15 minutes.
  3. Pot into sterilized jars and boil for 5 minutes.
  4. Let them cool in their water.

 

Sweet and Sour Zucchini Sweet and Sour Zucchini photo 2 Sweet and Sour Zucchini

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Snow peas

Today  a light meal in anticipation of meals that await us: Snow peas

Snow peas
 
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Snow peas, excellent vegetables full of fiber and vitamins, good for the gut
Autore:
Ricetta: Side dish
Cucina: Italian
Serves: 4
Ingredienti
  • 200 g snow peas
  • extra virgin olive oil
  • salt to taste
  • vegetable broth as needed
  • 2-3 - tbsp tomato puree
  • parsley to taste
  • half an onion
Preparazione
  1. Cut the snow peas into pieces and wash them.
  2. Sauté with a little olive oil onion sliced ​​previously
  3. Add the past and a bit of vegetable broth, parsley and salt to taste.
  4. Cook for half an hour, 40 minutes, if necessary add a little broth.
  5. Serve sprinkled with Parmesan cheese

 

Snow peas photo 3 Snow peas Snow peas photo 2

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Rosti purple carrots

Rosti purple carrots

Hello Everybody, today it’ the daddy day, I take this opportunity to wish all the dads given that today was their party! I have not had time to prepare any sweet treat for the occasion, but the web was full of fantastic donuts that surely will try.

Me and my baby we gave dad a beautiful design!

Talking  of FOOD, today I will post a quick but tasty recipe with purple carrots . Yes, since I discovered them,I did not give up more and after doing these, I propose today in a rosti version.Delicious.:

Rosti purple carrots
 
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Rosti purple carrots, and particularly tasty.
Autore:
Ricetta: Side dish
Cucina: Italian
Ingredienti
  • 5 purple carrots
  • 2 tablespoons of flour
  • salt to taste
  • olive oil
Preparazione
  1. Wash and clean the carrots scratching the outside
  2. Grate and place in a bowl
  3. Season with salt and add a little flour
  4. Stir
  5. Heat oil in a frying pan as
  6. Moisten your hands and form small heaps round well with the carrots and cook them in very hot oil. turning them every so often
  7. Cook a little, about 5 minutes,they will soon reach the crispness and attention because they burn quickly
  8. Add salt to the surface
Note
The doses are approximately two people and considering going like hot cakes tripled the dose!

byebye

Rosti purple carrots photo 1 Rosti purple carrots photo 2

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Chips of purple carrots

Chips of purple carrots imma3

Hello people!! Today I ‘m talking of food now! Today’s recipe is a winner.

Is the second time I bought  purple carrots, this year I’m looking for a lot of new vegetables that I’ve never cooked before, including these one! I stimulate the imagination! Then we are lovers of vegetables!
Recently, I was convinced that they were a cross between carrot and beet, however, thanks to dear Edvige Memento Solonico that there has always been a lots of superuseful information, I discovered that it’s a vegetable older than our carrots , which have a lot of qualities and a strong antioxidant! So that’s fine! Instead of anti-wrinkle creams … purple carrots!
The first time I bought it I made a puree but I was not impressed, so I have not posted it, this time I had the idea of cooking them as if they were potato chips,! just as we do when we make home fries with potatos and without deep fryer, the way home.

Let’s say that I do twice due at noon, but I have literally burned! oh yes it happens! I think you also Cracco little he burned something in his life! .. ahahahha …
I was too excited I have not given up and tonight I remade, among other things, we also decided to eat in a way a bit unusual, but I’ll tell you in the next episode, in order to avoid extensions.
Step straight to the recipe …
Chips of purple carrots:

Chips of purple carrots
 
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Chips of purple carrots, fried in a tasty and colorful effect
Autore:
Ricetta: Side dish
Cucina: Italian
Ingredienti
  • 8 purple carrots
  • olive oil or for frying enough
  • salt to taste
Preparazione
  1. Cut carrots into julienne, slice the pear 'should not be too fine,
  2. Wash and dry
  3. Meanwhile in a pan bring the oil temperature, put carrots and high heat, cook for about ten minutes, turning them occasionally until they are crispy. Attention to cooking, remove them immediately as they become a little golden otherwise you will burn in an instant.
  4. A nice sprinkling of salt and are ready to be devoured!

Night everyone!

 Chips of purple carrots fried Chips of purple carrots imma3 Chips of purple carrots imma2 Chips of purple carrots imma1

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Potatoes with tomato sauce

Potatoes with tomato sauce

Hello people ! how was the weekend ? Here, in the name of the birthday party !

Today is still a family recipe .

These are potatoes with tomato sauce that my mom often did. They’re a nice dinner saves, she often  made ​​them in the evening . Great paired with cheeses .

It ‘ a simple recipe , simple, but  different  to eat potatoes, potatoes with tomato sauce:

Potatoes with tomato sauce
 
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Potatoes with tomato sauce handed down from mother to daughter
Autore:
Ricetta: side dish
Cucina: italian
Ingredienti
  • 800 g of potatoes
  • 100 g of tomato sauce
  • salt q.b.
  • Parsley and marjoram as much as necessity
  • extra virgin olive oil
  • Water as much as necessity
  • pepper to taste
  • 1 small onion
Preparazione
  1. Finely chop the onion and brown it in a pan with a little oil .
  2. Cut the potatoes into chunks and add them to the onion. Brown them a bit with the oil for 2 minutes.
  3. After that, cover with water, add the tomato sauce, parsley, marjoram and salt. Again add a little oil and bake for half an hour until they dry well and form a nice sauce.
  4. Serve with a sprinkling of pepper if you wish.

Good week!

Potatoes with tomato sauce plait Potatoes with tomato sauce presentation Potatoes with tomato sauce

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Savory Crampets with potatoes peel

Savory pancakes with potato peel

Today’s recipe is a little full of carnival, as we make the Crampets. These  are a little different, first of all because they are with salt and potato peel.

I know that the web revolves recipes with potato peel, but that one could use in the kitchen know long. One day a few years ago, entering the house of my mother-in-law at lunchtime, I see her  handling these peels asked her “Do you cook it”??? She had just fried like potato chips, today I propose in the batter: Savory pancakes with potatoes peel

Savory pancakes with potatoes peel
 
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Savory pancakes with peel potatoes, a side dish or appetizer for the poor that is enjoyed by all
Autore:
Ricetta: Appetiser
Cucina: Italian
Ingredienti
  • Peel 5 medium potatoes
  • 1 egg
  • 6 tablespoons of flour
  • milk as much as necessary
  • a pinch of salt
  • nutmeg as much as necessary
  • olive oil
Preparazione
  1. Wash thoroughly with baking potatoes, peel the skin leaving a little thick, so that there is still a bit of potato attached.
  2. Prepare the batter with egg and flour, adding a little milk at a time until you have a compound rather dense.
  3. Add salt a little and add a pinch of nutmeg.
  4. Heat a little olive oil, dip the peels in the batter and place in pan. Turn over after two minutes and drain them when they become beautiful red.
  5. Add salt to taste and eat them hot immediately

The portion is for 4 people, but if you’re fond of two fairies out! ciaoooooo

Savory pancakes with potato peel 1 Savory pancakes with potato peel 2 Savory pancakes with potato peel 3

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Little Baskets of puff pastry cauliflower and smoked cheese

Baskets of puff pastry cauliflower and smoked cheese

How are you? here quite well ! I give the STOP to desserts and plenty of space to  “normal” kitchen, as you can see . We have a house full of panettone to finish , biscuits and chocolates galore … aiutoooo ! In the blog there will be more ‘ light recipes , I promise!

Another recipe with puff pastry. It was made ​​with puff pastry, cauliflower and smoked cheese.

Baskets of puff pastry cauliflower and smoked cheese
 
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Baskets of puff pastry cauliflower and smoked cheese, easy appetizer or side receipe light and delicate.
Autore:
Ricetta: Appetiser
Cucina: Italian
Ingredienti
  • a roll of puff pastry
  • half boiled cauliflower
  • 6 slices of smoked cheese
Preparazione
  1. Clean and cut cauliflower
  2. Blanch twenty minutes in salted water
  3. Cut the puff pastry with which we are going to cover the molds for muffins
  4. Drizzle with a little oil half 'of cooked cauliflower
  5. Put it in the baskets of pastry crushing it a bit with a fork and break up over the scamorza
  6. inform at 200 ° C for 15 minutes.

 

Baskets of puff pastry cauliflower and smoked cheese

basket cauliflower and scamorza perspective basket cauliflower and scamorza tris

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Lentil stew

Happy New Year everyone! And with lentils stewed many many money at all!

In this post I will be very fast, because I hope as much as possible to be able to take over the reins of this blog, because lately the child did not give me respite, when the kids are sick there is none for anybody.

I would post and do a lot of recipes, today is the birthday of my popes and are not even able to make a cake.

Since the last post of the year I have not been able to consider their own, at least the first I will devote myself with all my heart. The lentils are auspicious and you bring especially health and serenity ‘, (then if you take even a little’ of euro even better).

Lentil stew
 
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Lentil stew, recipe for this rich side dish of vegetables. Excellent serve with cotecone as good tradition of fine and start the new year !.
Autore:
Ricetta: Side dish
Cucina: Italian
Serves: 4
Ingredienti
  • 250 g of lentils
  • 1 carrot
  • 1 shallot
  • 1 celery
  • 3-4 tablespoons of tomato puree
  • vegetable broth to taste
  • parsley to taste
  • salt to taste
  • extra virgin olive oil
  • Bay leaf
Preparazione
  1. Soak the lentils for a few hours in warm water, then drain and rinse.
  2. Finely chop the shallots, carrot and celery and sauté them with a little oil.
  3. Add the lentils and cover with vegetable broth.
  4. Sprinkle with parsley, add a bay leaf and the tomato puree.
  5. Season with salt and cook for about an hour and a half, adding vegetable broth if necessary.

 

Lentil stewLentil stew photo 2Lentil stew photo 3