Tag: Italian food

Authentic Italian tomatoes sauce

Authentic Italian tomatoes sauce

Summer is not a real summer if it is not celebrated with a real, authentic tomatoes sauce. Real Italian tomatoes sauces are really simple and require only few high quality ingredients. Of course there are many variations to this sauce, according to the region of […]

Potatoes and herbs frittata

Potatoes and herbs frittata

A very tasty and speedy frittata, filling,  and great to use up left overs. For this recipe I used a non-stick 20cm pan, ( I found an excellent one in Wilko), the doses are for one person as a main meal, or for two if this […]

Sea bream with capers vinagrette & Italian rainbow salad

Sea bream with capers vinagrette & Italian rainbow salad

This delicious sea-bream and Italian rainbow salad is really easy and quick to make. It is great to use up some cos, romaine and spinach leftovers, whilst the crunchiness of the Romano pepper make it more interesting and filling.

Rainbow salads, which means salads that brings together leaves and vegetable with different colors, are great as they provide different and often complementary nutrients and allow you to use up all of your veggie leftovers.

Ingredients 

  • 1 seabream fillet
  • 1 small garlic clove
  • 1 lemon slice
  • a sprinkle of extra-virgin olive oil

For the salad

  • 2-3 cos or romaine lettuce leaves
  • 2-3 red radicchio leaves
  • a handful of baby spinach
  • half of a red romano pepper

For the vinaigrette

  • a teaspoon of capers
  • a pinch of dried oregano
  • a pinch of sea salt
  • extra virgin olive oil
  • a dash of lemon juice
  • a dash of balsamic

Simply sprinkle some olive oil in a non-stick pan with garlic and lemon, and pan fried the sea-bream fillet at medium heat.

In the meantime, prepare the salad with all the salad leaves and the romano pepper finely sliced. Prepare the vinaigrette, chopping the capers and adding some olive oil, oregano, a dash of lemon juice and balsamic. Let it settle for a few minutes, when sea-bream is ready, add it to the fish and salad alike. Enjoy with some ciabatta bread on a side!

Sea-bream
Italian rainbow salad

 

Roasted aubergines & tomatoes pasta

Roasted aubergines & tomatoes pasta

Summer seems to have disappeared all of a sudden, but if you feel nostalgic and would like to feel in a Mediterranean country, well this authentic Italian recipe should cheer you up. There is a lot of talk in the wellness industry against carbohydrates. I […]

Summer rocket, chickpeas and tomatoes salad

Summer rocket, chickpeas and tomatoes salad

A delicious and filling side salad, perfect with fish, or even on its own, for a light dinner or lunch if you have over indulged. Rocket (arugula), is one of the most nutritious green vegetables around, rich in folates, vitamin K, magnesium and iron and […]

Asparagus & leeks tagliatelle

Asparagus & leeks tagliatelle

Originally written for the monthly issue of ABC Economic, this easy to make and light pasta recipe is full of spring vegetables just straight from the British garden.

With its content of vegetables and only 65 g of egg pasta ( which is high in proteins), this dish is delicious, filling and satisfying, great with a crispy glass of white wine.

I advice to use De Cecco pasta for this recipes as it has an excellent taste, has an high eggs content, and can stored for a long time, minimizing grocery shopping time.

Asparagus and leeks are rich in Vitamin K, folatevitamins Bmanganese, and other trace nutrients, and are particular rich in a fibre called inulin, that act as a pre-biotic, for a healthier gut.

Ingredients  (serves 2)

  • 130 grams of dried eggs tagliatelle
  • 1 bunch of asparagus
  • 1-2 leeks
  • extra virgin olive oil
  • Grana padano cheese to taste ( optional)
  • Sea salt

Wash and finely slice the leeks, and put them in the non-stick pan with some olive oil. Let them sweat at low heat for a few minutes. In the meantime cook the washed asparagus for 4-5 min in boiling water, then chop them up and add them to the leeks. Keep on sweating the vegetables for a further 5 min, adding a little water if necessary. Cook the pasta in boiling water according to the packet instructions, and when ready add it to the pan with the vegetables, and stir it well, adding some freshly grated Grana Padano cheese. Serve and enjoy!

Savy girl tip. You can use some of the leftover asparagus for my asparagus, broad beans and feta frittata, Happy cooking!

 

Asparagus, broad beans & feta frittata

Asparagus, broad beans & feta frittata

Delicious for a light dinner or brunch, cold buffet or a tasty proteins rich snack before of after the gym, this vegetable frittata is very a versatile and delicious dish. Easy to make and great to use up some asparagus or feta cheese leftovers, it […]