My Italian blogging friend Paola has dedicated her food blog (in Italian) to recipes and tips to avoid wasting food. Her recipes are always simple and tasty, and I often take inspiration from her. Like in this case, when she … Continue reading Fusilli with Fava Bean and Saffron Ragù (Fusilli al ragù di fave allo zafferano)
There are already several variations of pasta with broccoli on this blog, but this version stands out because it is literally not much more than pasta with broccoli. Other than those two ingredients, there is only water, salt, pepper, and … Continue reading Pasta with Broccoli
Yet another dish from our trip to Sardinia. We had brodo di cipolle e ravioli di percorino at S’apposentu, and this is my rendition of it. The dish is very tasty and elegant, yet only uses a few simple ingredients. … Continue reading Onion Broth with Pecorino Ravioli (Brodo di cipolle e ravioli di pecorino)
Kale is called cavolo riccio (curly cabbage) in Italy, but it is not widely used. The closest type of cabbage that is common in Italy is the Tuscan cavolo nero.In the Netherlands kale is very common and called boerenkool (farmer’s … Continue reading Pasta with Kale “in Saor” (Pasta con Cavolo Riccio “in Saor”)
Celeriac, also known as celery root, is a winter vegetable that is easily available here and so it ticks the boxes of seasonal and local. A great way to serve it is as a puree. Now you can make this … Continue reading Roasted Celeriac Puree
A charlotte is usually a dessert, where a mold is lined with bread, cake, or biscuits, and then filled with custard or fruit. In this savory version, inspired by an appetizer I had at restaurant l’Ardoise in Bastia (Corsica), it … Continue reading Eggplant Charlottes (Charlottes d’Aubergines)
Pasta is sometimes cooked in the way of risotto in Italian cooking, which means that it is cooked (or finished to be cooked) in stock. The pasta will take on the flavor of the stock, so this will give your … Continue reading ‘Risottoed’ Tagliatelle with Mushrooms (Tagliatelle Risottate ai Funghi)
Guess what’s in the photo? Celery? Look again, but more closely. It’s cardoon (“kardoen” in Dutch, “cardo” in Italian and Spanish, or “cardon” in French). It is closely related to artichokes, and that is also what it tastes like. It is … Continue reading Cardoon Gratin (Cardi Gratinati)
We love risotto and make it quite often. The nice thing about this recipe for bell pepper risotto is that no flavor is lost because the bell peppers are cooked in the stock that will be used for the risotto … Continue reading Bell Pepper Risotto (Risotto ai Peperoni)
In the previous post on wild boar with myrtle berries I promised to post the recipe for the side. For such an autumnal dish, I thought I’d choose an autumnal side as well. I decided to roast some pumpkin and … Continue reading Pumpkin, Lentils and Porcini Mushrooms
Bonifacio is the most beautiful town on the French island of Corsica in the Mediterranean. It is magnificently situated on a promontory of the limestone coast of southern Corsica. We were there about a month ago, and everywhere you looked … Continue reading Aubergines à la Bonifacienne (Eggplant Bonifacio)
I am on a mission to gain lean body mass, and this involves a lot of nutritious but at the same time tasty meals that I can easily take with me to work. Meals should be high in protein and … Continue reading Red Lentil Muffins with Indian Spices
Although primavera means spring, this is also a great risotto to make in summer. Also because in March and April, certainly in this part of the world, the vegetables used for this are not in season yet. There are many … Continue reading Risotto alla Primavera
These fennel ravioli are heavily inspired on these fennel ‘meatballs’ (polpette) that I discovered in Sicily at the great trattoria Tischi Toschi in Taormina. I prepare a lot of fennel, either in a salad, in pasta, or braised as a side. … Continue reading Fennel Ravioli (Ravioli ai Finocchi)
During our trip to Spain last fall we gorged ourselves on researched many different types of tapas. One very popular kind of tapas that you see everywhere is croquettes with various fillings. They are crispy on the outside and creamy … Continue reading Croquetas de Setas (Mushroom Croquettes)
This is what I had for dinner tonight (followed by a secondo of chicken breast). Spiralized Zucchini (also known as zoodles) is so well known as substitute for real pasta, that we’d almost forget that it is also really good … Continue reading Spaghetti with Spiralized Zucchini
Erbazzone is a savory pie from the town of Reggio Emilia in Northern Italy that is filled with chard (and sometimes also other greens, including spinach). I was reminded of it when Stefano posted his version of it. As usual … Continue reading Erbazzone (Chard Pie)
Ladyredspecs aka Sandra has a great blog Please Pass The Recipe, which I have been following for years. Although geographically speaking India is about halfway between us, in terms of climate or familiarity with the cuisine, she is a lot … Continue reading Spinach Kofta in Tomato Gravy
Suzanne of apuginthekitchen recently posted about a coconut cauliflower soup that looked great, and so I wanted to try making it as well. With roasted cauliflower, coconut milk, and Thai red curry paste it promised great depth of flavor. As … Continue reading Cauliflower Coconut Soup with Ginger and Turmeric
I don’t prepare artichokes very often, because they are usually too expensive for what will be left after you clean them. This is what I commented when Jo of Frascati Cooking That’s Amore recently blogged about a recipe from Lombardia … Continue reading Roasted Artichokes (Carciofi al Forno)
When Paola presented this savory tart on her blog she suggested to make this quickly before Spring arrives, as this leek and squash tart is more suitable for Winter. I was intrigued by the combination of leeks and squash, as … Continue reading Leek and Squash Tart
I’ve posted a recipe for beet risotto before, a risotto made with regular vegetable or chicken stock and then combined with roasted beets. When I saw a recipe on Hans’ blog Chefsopinion in which he boiled beets and then used … Continue reading Beet and Goat Cheese Risotto (Risotto alle Barbabietole e Formaggio di Capra)
Using chard for the filling of the ravioli alla genovese meant I had leftover chard stems. I thought what a home cook from Genoa would do with leftover chard stems, and that is how I came up with this contorno (side dish) … Continue reading Baked Chard Stems (Coste di Bietola al Forno)
This is the type of salad that I often eat for lunch during the weekend, and I will be posting a few more of them. It is low in fat and low in carbs as well as vegetarian, so perhaps … Continue reading Lentil, Fennel and Skyr Salad
Sandra always publishes tasty recipes on her blog Please Pass The Recipe. Recently, her blue cheese tart with caramelized fennel caught my attention. I had never thought of combining caramelized fennel with blue cheese, but I love both of them … Continue reading Caramelized Fennel and Gorgonzola Tartlets
A pizza crust made from cauliflower is often presented as a low-carb substitute for real pizza. I put the word ‘pizza’ between quotes in the title of this post, because I do not think it is a substitute for real … Continue reading Cauliflower ‘Pizza’ with Smoked Mozzarella
Brussels sprouts are an acquired taste that not everyone acquires (or has acquired yet). I’m not that fond of them myself. But with game & wine dinner parties coming up, I need to work on my autumnal side dishes for … Continue reading Roasted Brussels Sprouts with Balsamic and Honey
Many recipes tell you to use the white part of leeks, so my attention was caught at once when Elie wrote about Leek Royale on his blog Oven-Dried Tomatoes. Royale de Poireaux is a French side dish that is essentially … Continue reading Leek Royale (Royale de Poireaux)
When we visited Estancia Piedra for a wine tasting, our charming host Mary suggested that a risotto with tart apple, mushrooms, and goat cheese would be outstanding with the Rueda Verdejo from Estancia Piedra. Although the wine did smell of … Continue reading Risotto with Apple, Mushrooms, and Goat Cheese
I like using everything and reducing waste. When you buy a bunch of carrots, they come with the greens, but usually those are discarded or used to feed the rabbits if you have them. I’ve already posted recipes to use … Continue reading Pasta with Roasted Carrots and Carrot Tops Pesto
