An Italian Cooking Abroad

Struggling to preserve the Italian culinary tradition oversea

Author: picchio85 (page 2 of 18)

CAULIFLOWER, CASHEWS AND SPINACH DAL

INGREDIENTS (4 servings)

3 tbsp coconut oil / 1 tbsp garlic-ginger paste / 1 green chili / 350 g red split lentils / 1 and a half tsp ground turmeric / 1 head of cauliflower, florets only / 1 tsp garam masala / 2 tsp mustard seeds / 2 tsp cumin seeds / salt / 120 g cashew nuts / handful of cherry tomatoes / 200 g baby spinach / lemon juice

Melt 1 tablespoon of coconut oil in a saucepan, stir in the garlic-ginger paste and the green chili finely chopped. Cook for 1 minute then tip in the lentils and ground turmeric. Stir everything and cover with water (5 cm over the surface). Bring to a boil then simmer for 30 minutes. While the dal is simmering, heat the oven at 220 C. Cut the cauliflower into smallish florets. Melt the remaining coconut oil in a large bowl, stir in the garam masala, mustard seeds and cumin seeds with some salt. Drop the cauliflower and toss so that each floret gets coated in spices. Tip the cauliflower onto a large baking tray and roast in the oven. After 15 minutes, tip the cashews into the baking tray and return to the oven for 10 minutes to toast them. When the dal is cooked, stir in the cherry tomatoes and spinach, when the spinach is wilted, squeeze the lemon juice and season with salt. Spoon the dal into bowls and top with the spice cauliflower and cashew nuts.

FRIED AUBERGINE, POMEGRANATE AND HUMMUS FLATBREAD

INGREDIENTS (2 persons)

10 cherry tomatoes / 2 tbsp pomegranate seeds / 1 tbsp red wine vinegar / salt and pepper / 2 tbsp coconut oil / 1 tsp ground cumin / half a tsp of chili powder / 1 aubergine / 2 large flatbreads / 6 tbsp of hummus / handful of rocket

Roughly chop the cherry tomatoes then scrape them into a bowl with the juice. Stir in the pomegranate seeds, red wine vinegar and a good pinch of salt and pepper. Melt the coconut oil in a bowl, stir in the ground cumin and chili powder along with a pinch of salt and pepper. Chuck in the aubergine thinly sliced and use your hands to coat all of the slices with the oil and spices mix. Lay the aubergines in a frying pan and cook them for 5 minutes on each side. Warm the flatbread and spread it with the hummus. Spoon over the tomato-pomegranate salsa, then pile the aubergine slices on top. Mix the rocket with vinegar and scatter in the flat bread. Roll it up.

PBJ COOKIES

INGREDIENTS (10 biscuits)

100 mg peanut butter / 1 teaspoon vanilla extract / 3 tablespoons maple syrup / 1 egg / 4 tablespoons rolled oats / salt / 50 g raspberry or apricot jam

Preheat the oven to 180 C and line two baking sheets with baking parchment. Put all the ingredients except the jam in a bowl and beat with a wooden spoon until you form a smooth dough. Dollop up mounded tablespoons of the mixture onto the baking sheets. Using your thumb, press in the middle of each cookie to create a small well, then fill with a teaspoon of jam. Bake for 12 minutes and let cool for 5 minutes.

LEMONY PEA AND YOGURT PASTA

INGREDIENTS (2 servings)

300 g frozen peas / 200 g pasta / 150 g Greek yoghurt / extravirgin olive oil / 2 cloves of garlic / 1 lemon / salt and pepper / handful of mint leaves / 40 g grated hard cheese

Cook the pasta in salted boiling water. In another saucepan, thaw the frozen peas in boiling water, drain them and place half of them in a small food processor with the yoghurt, 4 tablespoons of olive oil, garlic, lemon zest and juice. Season with salt and pepper, then blitz until you have a smooth green sauce. Drain the pasta and return to the pan over a low heat. Stir through the yogurt sauce and the remaining peas. Serve topped with mint leaves, black pepper and grated cheese.

CHARGRILLED ARTICHOKE, LEMON, GARLIC AND CHILI LINGUINE

INGREDIENTS (2 servings)

200 g linguine / 1 pack go chargrilled artichokes / 2 cloves of garlic / 1 red chili / 1 lemon / 60 g pine nuts / big handful of rocket / olive oil / salt and pepper

Cook the linguine in a saucepan of salted boiling water. While the pasta is cooking, heat the oil of the artichokes in a pan, stir in the chopped garlic and chili, and fry for 1 minute. Tip in the artichokes, roughly chopped, and the lemon zest. Stir everything and let cook for a minute, then push everything to one side of the pan. Scatter the pine nuts onto the clean side, toast them, then miix with the other ingredients, adding a glass of the cooking water. Drain the pasta and drop it into the artichokes pan. Squeeze over the lemon juice, add the rocket and a splash of oil. Season with black pepper and serve.

BUTTERNUT SQUASH, SAGE AND HAZELNUT RISOTTO

INGREDIENTS (2 servings)

1/2 butternut squash / olive oil / dried chili flakes / salt and pepper / 1 onion / butter / 1 garlic clove / 180g arborio rice / glass of white wine / 800 mL vegetable stock / 30 g hard cheese / handful of sage leaves / 2 tablespoons of chopped hazelnuts / lemon

Preheat the oven at 220 C. Put the diced butternut squash on a baking tray and mix with the olive oil, chili flakes and slat and pepper. Spread the squash and roast for 35 minutes. While it roasts, chop the onion and let it fry in a pan with butter, add the garlic clove and cook for few minutes. Then add the rice and let it brown. Simmer with white wine, when the wine has bubbled away, you the vegetable stock and simmer the risotto. Once the risotto is ready, scrape the butternut squash in the pan along with the grated cheese. Stir and turn the heat to low. Melt a spoonful of butter in another pan, chuck in the sage leaves and hazelnuts and cook for a minute, then squeeze in the lemon juice. Spoon the risotto in a plate, top with the crispy sage leaves and hazelnuts, and drizzle over the butter.

CREAMY BUTTERNUT SQUASH PASTA

INGREDIENTS (2 servings)

1 small butternut squash / 300g pasta shells / salt and pepper / 1 clove garlic / 200 mL vegetable stock / 4 tablespoons double cream / 1 tablespoon of smoked paprika / pinch of nutmeg / handful of parsley / 60 g red cheddar cheese

Place two saucepans of water on to boil. Chuck the butternut squash diced in cubes into one of the pans and cook for 8 minutes. Drop the pasta shells into the other and cook for one minute less than packed instructions. Drain the butternut squash and tip into a blender with garlic clove, veg stock, cream, smoked paprika, nutmeg, and a good pinch of salt and pepper. Blitz to a smooth creamy sauce. Drain the pasta, tip back into the saucepan and stir through the butternut sauce and parsley. Spoon into your bowl and top with grated cheese and parsley springs.

GINGER AND GARLIC RICE BOWL

INGREDIENTS (2 servings)

fresh ginger / 2 cloves of garlic / 1 shallot / 2 tablespoons of honey / juice of 1 lemon / 5 tablespoons of olive oil / salt and pepper / 60 g cashew nuts / 300 g pre-cooked wholegrain rice / 1 avocado / 1 cucumber / coriander

Grate the ginger and garlic into a small bowl, add the shallot, honey, lemon juice and olive oil. Whisk the dressing together then season to taste. Toast the cashew nuts in a pan over medium heat then allow to cool and roughly chop. Ping the rice in the microwave, tip into your serving bowl and stir in the ginger and garlic dressing. Lay the avocado slices and the cucumber peeled lengthwise in the bowl. Scatter over the coriander and cashew nuts.

THAI GREEN AUBERGINE CURRY

INGREDIENTS (2 servings)

2 tablespoons coconut oil / 2 spring onions / 2 small aubergines / 2 tablespoons Thai green curry / 1 lemongrass stalk / 400 ml coconut cream / pinch of sugar / green beans / 2 tablespoons soy sauce / 1 lime / basil leaves / 1 tablespoon cashew nuts

Mel the coconut oil in a saucepan over medium heat. Add the diced spring onion and fry for 2 minutes. Dice the aubergines in small cubes and chuck the cubes in the pan, mixing everything. Fry for 4 minutes until they begin to soften. Stir in the curry paste and lemongrass, cook for 1 minute then spoon in the coconut cream. Re-fill the empty can with water and pour that into the saucepan. Stir in a pinch of sugar, then turn up the heat and leave the curry to cook for 5 minutes. Chuck in the green beans, halved. Cook for 5 more minutes. Remove the curry from the heat, season with soy sauce and lime juice. Cut the remaining lime in wedges for serving. Spoon the curry in a bowl, removing the lemongrass stalk. Scatter over the basil leaves and the toasted cashew nuts. Serve with the lime wedges and rice.

PASSATELLI

INGREDIENTS (4 servings)

3 eggs / 120 g bread crumbs / 120 g grated parmesan cheese / lemon zest / nutmeg / salt / broth

Ina bowl pout the brad crumbs and the grated parmesan cheese, add the lemon zest and the grated nutmeg and mix together. Add the eggs and work with your hands to get a compact and elastic dough. If it is too dry add some drops of broth, if too sticky add some more bread crumbs. Cover it with plastic wrap and let it rest for 2 hours at room temperature. Bring the broth to a boil in a pot. Put the dough in the potato masher with the large holes and press directly over the pot, cutting the passatelli with a knife when they are 4 cm long. Let them boil till they resurface, then drain them and serve covered with broth and parmesan cheese.

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