Artichoke risotto

Spring means artichokes! This recipe is very easy and simple, you can also add to your risotto anything you like: pancetta, shrimps, olives, etc…

Ingredients for the vegan option:

  • Artichokes, 4
  • Rice, 240g
  • White wine, half a glass
  • Vegetable stock, 1 litre
  • lemon, 1
  • White onion, 1
  • Salt
  • Pepper

If you don’t want the vegan option add the following:

  • Butter, 2 tablespoons
  • Grated parmesan cheese, 3 tablespoons
  • Double cream, 3 tablespoons

Recipe:

  1. Prepare the artichokes: remove the external leaves, remove the top and the base
  2. Cut the artichokes in 4 pieces and place them in a bowl with water and lemon juice – leave them for 30 minutes
  3. Peel and cut the onion
  4. Warm some oil in a pan and add the onion
  5. Rinse the artichokes and put them in the pan, let them cook for 15 minutes
  6. Boil the vegetale stock
  7. Optional: If you want, add the butter
  8. Add the rice
  9. Add the wine and let it evaporate
  10. Add some stock and keep stirring until the stock doesn’t get absorbed
  11. Add stock any time the rice becomes dry and keep stirring all the time
  12. Add salt and pepper as you like
  13. Optional: when the rice is almost done, add the parmesan cheese and the cream

Enjoy!

Potato and red onion frittelle

This recipe is a delicious starter, easy to make and full of flavours!

Ingredients:

  • Potatoes, 4
  • Red onion, 1
  • Salt
  • Pepper
  • Flour, 100g
  • Water 50ml
  • Rapeseed oil

Recipe:

  1. Wash and boil the potatoes
  2. Peel and cut the onion
  3. Warm some oil in a pan and add the onion
  4. Add some water and let them cook for 15-20 minutes until soft
  5. Peel and cut the potatoes in slices
  6. Make your pastella: mix the flour, water, salt and pepper until you have a thick not watery mixture
  7. Add flour or water if necessary
  8. Add the onions in the patella
  9. Add the potato slices in the pastella
  10. Warm the rapeseed oil in a pan
  11. With a spoon, take 1 potato slice and the onions covered in the pastella and put it in the pan (1 potato slice covered in pastella with some onions=1frittella)
  12. Add several tablespoons of the mixture in the pan to get several separate frittelle
  13. When they are golden, take them out and put them in a dish that has been covered with kitchen towel

Enjoy!

Chickpeas soup with herbs

This is a very tasty and colourful recipe, it is not the usual boring soup and I am sure you will love it!

Ingredients:

  • Chickpeas, one tin
  • White onion, 1
  • Carrot, 1
  • Celery, 1 stick
  • Vegetable stock, 1 litre
  • Salt
  • Pepper
  • Sage one tablespoon
  • Rosemary one tablespoon
  • Tomato passata, 70 ml
  • Olive oil

Recipe:

  1. Heat the vegetable stock
  2. In the meantime, peel the carrot and the onion
  3. Chop roughly the onion, carrot, celery
  4. Put some oil in a pan and heat it
  5. Add the chopped vegetables and let them cook for 6-7 minutes
  6. Add the vegetable stock
  7. Add the passata
  8. Let everything cook for 40 minutes or until the carrots are soft
  9. When the vegetables are soft turn the heat off and let everything cool a little bit
  10. Using a blender, blend the vegetables until Creamy
  11. Add the chickpeas, salt, pepper, sage and rosemary and let everything cook for 10-15 minutes

Enjoy!

Fresh orecchiette pasta with spicy broccoli and garlic

This is a great recipe: easy, quick, spicy, tasty, colourful. As you can see, it ticks all boxes!

Ingredients:

  • Fresh orecchiette pasta, 180g
  • Broccoli florets, 160g
  • Chilli, 1
  • Garlic clove, 1
  • Olive oil
  • Salt
  • Pepper
  • Chilli flakes to decorate

Recipe:

  1. Wash the chilli and remove seeds
  2. Peel the garlic
  3. Cut the garlic and chilli very finely
  4. Put some oil in a pan and warm it
  5. Add the garlic and chilli
  6. When it starts bubbling turn the heat off, you don’t want the garlic to become golden
  7. Cut the broccoli, their dimensions should be around half an orecchietta
  8. Add the broccoli to the pan with half a glass of water
  9. Let it cook until the broccoli become tender (10-15 minutes)
  10. In the meantime cook the fresh orecchiette
  11. When the orecchiette are cooked, drain them and mix them in the pan with the broccoli
  12. Stir well and put the orecchiette in a dish
  13. Add some chilli flakes to decorate

Enjoy!

Roasted potatoes with herbs

Roasted potatoes are just the perfect side: crunchy, tasty, delicious.

They are perfect with just olive oil and a little bit of salt, but I always add some herbs to give extra flavour!

Ingredients:

  • Potatoes, 1kg
  • Olive oil
  • Salt
  • Pepper
  • Rosemary
  • Thyme

Recipe:

  1. Peel and wash the potatoes
  2. Cut the potatoes in little squares of about 1-2 cm
  3. Put the potato squares in a tray
  4. Add olive oil and stir the potatoes until they are all covered in oil
  5. Add salt, pepper, thyme and rosemary
  6. Stir everything together
  7. Put the tray in the oven at 200° fan assisted
  8. Let it cook for 20 minutes, put the tray on the other side for 5-10 minutes, check the tray every 3-4 minutes until the potatoes are golden with brown edges

Enjoy!

Penne all’arrabbiata

This recipe is very easy, quick and tasty!

I love the colours, the spiciness and the amazing flavours you can get from simple ingredients 🙂

Ingredients:

  • Penne
  • Chopped tomatoes, 1 tin
  • Garlic clove, 1
  • Hot Chillies, 2
  • Sweet chillies, 2
  • Parsley
  • Olive oil
  • Salt
  • Pepper
  • Optional to decorate:dry chilli flakes

Recipe:

  1. Cut the garlic
  2. Put the oil in a pan, warm it and add the garlic
  3. When the garlic starts getting golden turn the heat off
  4. Cut the chillies and add them to then pan
  5. Cook them for 2-3 minutes
  6. Add the tomatoes
  7. Add the salt and pepper
  8. Let the sauce to cook for 10-13 minutes
  9. Cook the pasta
  10. Once the pasta is cooked, stir it with the sauce
  11. Put the pasta in a plate and add the parsley
  12. Optional add the chili flakes to decorate

Enjoy!

Cauliflower steak with onionutty spicy cream and cashews

This is a lovely combination of flavours, colours and textures. The recipe is not difficult at all, and the result is fantastic!

Ingredients for the cauliflower steak:

  • Cauliflower, 1
  • Olive oil
  • Salt
  • Pepper

Ingredients for the cream:

  • Cashews, 150 g
  • Red onion, 1
  • Olive oil
  • Salt as you like
  • Pepper as you like
  • Tumeric, 2 tablespoons
  • Paprika, one tablespoon
  • Salt and pepper as you like

Recipe:

  1. Wash the cauliflower
  2. Remove the leaves and the hard bits in the core
  3. Cut the cauliflower to get 2-3 slices, remove the hard bits again
  4. The rest of the cauliflower that can’t be sliced can be cut and put in a tray
  5. Put some oil in a tray
  6. Put the slices in the tray
  7. Rub some oil on the slices
  8. Add salt and pepper
  9. Put the tray in the oven, 200° fan assisted for 30 minutes, checking from time to time
  10. In the meantime let’s make the cream
  11. Cut the onion in slices very roughly
  12. Add some oil in a pan
  13. Add the onion
  14. Add some water
  15. Add the turmeric and the paprika
  16. When the onion is clear turn the heat off and leave it cooling
  17. Roast some cashews in a pan
  18. Put the onion and the cashew in a blender, and blend everything until creamy
  19. Add some water until you get the consistency you want
  20. Add salt and pepper as you like
  21. When the cauliflower is cooked, take it out the oven and let it cool for a couple of minutes
  22. Put the cream on the cauliflower
  23. Decorate with some cashews

Enjoy!