No onion can beat the sweet delicious Tropea onion. For today’s recipe, inspired by Jamie Oliver, cut 5 of those beauties in 1 cm thick slices. Spread them in an oven dish. Season with pepper, salt. Spread a drizzle of olive oil. Bake in the oven at 200° for 40 minutes. Stir regularly. Add 4 … More The fantastic fresh Tropea onions from Calabria are back ❤
The fridge is waiting for a refill. 700 grams of red sweet bell peppers and 3 medium sized beetroots are left. Wash and boil the beetroots until tender ( 50-60 minutes). Slice the bell peppers, remove stem and seeds. Spread in an oven dish. Add 1 table spoon of dried basil, pepper, salt and a … More Something red
Brussels sprouts, chestnuts, potato, rosemary, garlic, olive oil and tomino cheese from Piemonte are the ingredients for a fabulous winter oven dish. Clean 600 grams of brussels sprouts for 2p. Cut them in halves. Pre-cook in the microwave for 4 minutes. Wash 600 grams of potatoes for 2p. Cut in quarters. Pre-cook in the microwave … More This dinner will warm us up
Buy fresh calamari. Ask Mirco or your fishmonger to clean them for you. A portion of 300-350 grams is a perfect for 2p. Store in the freezer if you can’t prepare them on the same day. Defrost, rinse and chop. Chop and fry 4 garlic cloves and 1 chili in a drizzle of olive oil. … More I’m still in love with Italy…
Although carbs can give me this extra comfort during winter,, with a cauliflower and a portion of Swiss chard the amount of vegetables for 2p is already rather impressive and thus, tonight there will be no ‘space’ for extra carbs. Wash the vegetables. Chop the cauliflower and outer leaves. Remove the stems from the Swiss … More No carbs tonight
Baccalà già ammollato is what you need to ask. Ammollato means softened but also desalted. As some may remember,my first experiment with the Baccalà was not really successful. It’s a process of almost a day to get the Baccalà right. Since I know Mirco does the whole process, I buy the ready to cook one … More Baccalà alla fiorentina
A bunch of green wild asparagus is waiting for a dinner. Remove the hard parts manually to avoid endlessly chewing those awesome vegetables. Put in cold water. Drain. Chop 4 garlic cloves. Mix with 2 fresh eggs ( thanks to Stefania we have the best local eggs ever), 200 grams of squaquerello ( one of … More Wild green asparagus 😍
The words ‘tian’ and ‘tajine’ are borrowed from French, one in Old Provençal, the other Berber “from the Greek têganon [ …] “frying pan”, “flat earth” …is what I read online. A tian is most commenly based on layers of vegetables cooked in their own liquid, where a tajine is normally filled in a ‘less … More Slow cooking
Nothing better than fresh peas, although frozen are a great alternative. Fresh polpo first in the freezer is for sure recommended to obtain a perfect tender meat. So, a small freezer is a must. A large freezer has certain advantages in certain conditions. I’m so fortunate with local shops, a weekly market and, probabile the … More Fresh or frozen
After a few years of blogging and looking for other recipes and fusions, I have a large stock of ingredients. Thanks to the organization of the kitchen most of those ingredients are visible in glass containers. So tonight we’ll prepare some buckwheat. For 2p, boil 120 grams of buckwheat al dente in salted water seasoned … More What about buckwheat?
Doc V's Healthy Kitchen 