Zoodles with Fish and Eggplant Ragù (Tagliatelle di Zucchine al Ragu di Pesce e Melanzana)

Zoodles are noodles made from zucchini. You make them with a gadget called a spiralizer. There are electric ones as well has hand-operated models. I got one of the latter after reading ChgoJohn’s blog post about the spiralizer he had … Continue reading Zoodles with Fish and Eggplant Ragù (Tagliatelle di Zucchine al Ragu di Pesce e Melanzana)

Tagliolini al Pesto di Zucchine e Pistacchi (Fresh Pasta with Zucchini and Pistachio Pesto)

When I saw a recipe from Le Ricette di Baccos with a zucchini ‘pesto’, I thought it would be great with fresh homemade tagliolini. This is a great summer recipe that requires minimal cooking, as the zucchini are raw and … Continue reading Tagliolini al Pesto di Zucchine e Pistacchi (Fresh Pasta with Zucchini and Pistachio Pesto)

Tian Provençal

When I saw Richard McGary’s vegetable tian, I knew I’d prepare one too. A tian is actually named after the traditional earthenware dish they are made in. There are vegetable tians, meat tians, and fish tians. I wanted to prepare a tian as a side dish, and so I chose a very traditional tian provençal with eggplant, zucchini, and tomato. Don’t let the simplicity fool you: this tian bursts with flavor anyway thanks to the slow roasting and the herbes de provence. I do not own an actual tian from Provence. For presentation purposes I opted to make single serving mini tians using small ovenproof dishes, but that did mean that it was more difficult to neatly arrange the sliced vegetables. Continue reading “Tian Provençal”

Tagliatelle alle Zucchine

This time of the year zucchini or other types of squash are abundant and so I decided to create a recipe for pasta with zucchini. To give the dish a nice flavor and a nice texture, I separated the seeds from the firmer flesh. I diced the firm part and sautéed the diced zucchini briefly over high heat. I chopped the soft part very fine and cooked it to a ‘sauce’ together with an onion and white wine. The resulting dish was very nice with a lovely flavor and texture just like I intended. Here’s what I did… Continue reading “Tagliatelle alle Zucchine”

Lasagne alla Genovese

When you think of lasagne, you probably think of the famous Lasagne alla Bolognese with bolognese ragù and bechamel sauce. There are however more types of lasagne, such as Lasagna alla Napoletana with ragù alla napoletana, meatballs, sausage, and ricotta, or this Lasagne alla Genovese with pesto. I had never made it before but I will definitely make it again as it was delicious and surprisingly light. Lasagne alla Genovese is made with a mixture of pesto alla genovese and bechamel sauce, to which vegetables can be added. In this case I added roasted zucchini, an idea I got from the Italian blog Il Marito Perfetto (the perfect husband). Continue reading “Lasagne alla Genovese”

Stuffed Zucchini

I haven’t posted recipes for vegetable sides in a while, so it is about time for one. This recipe for a side of stuffed zucchini was suggested to me by Richard McGary of REMCooks.com. Thanks Richard! It looks nice, is tasty, and goes well as a side for most meat dishes. Ingredients For 4 servings 2 zucchini 50 grams (2 oz) pancetta, diced 1 clove garlic, minced 1 shallot, minced 1 tsp chopped fresh sage 1 Tbsp chopped fresh thyme 2 Tbsp fresh breadcrumbs salt and freshly ground black pepper extra virgin olive oil Preparation Cut the ends off the … Continue reading Stuffed Zucchini

Pasta with Lamb, Vegetables, Honey & Thyme

I used to make this Italian-French fusion dish that I had invented myself on a regular basis, but hadn’t for a while as I was concentrating on more traditional dishes. I wanted to make something with lamb, remembered this dish and realised that I hadn’t blogged about it yet. So I made it again and decided to make it again more often since it is very flavorful. You can make this with any tender lamb such as lamb loin, lamb tenderloin or leg of a young lamb. Ingredients For 2-3 servings 300 grams (2/3 pound) boneless tender lamb 150 grams … Continue reading Pasta with Lamb, Vegetables, Honey & Thyme