Temperatures are going down, grass growing back since we have regular thunderstorms, finally I can harvest some courgettes of my little yard. It’s always remarkable how one season shifts into the following one. In Italy you can follow the seasons also in the offer of vegetables, but this week I found green asparagus 😋 from … More Gradual change of seasons
Ignore the outside weather. Enjoy an awesome dish with lots of crispy vegetables. Green local asparagus, courgettes, fresh peas, fresh artichokes and some fennel are ready for a fabulous salad. Start with the artichokes. I bought 4 medium sized ones. Remove stem, outer leaves. Chop off the points. Fill a pan with the juice of … More Insalata primavera😍
Shakshuka has become a very popular dish thanks to cooks as Sami Tamimi and Yotam Ottolenghi. The list of varieties is impressive. Today’s recipe is a green one with a huge amount of vegetables. Chop and fry 4 garlic cloves, 1chili and 1 leek in 1,5 table spoons of olive oil. Bake and stir. Add … More Shakshuka in a green version
Weekend dinners are always a bit more special. Tonight we’ll start with fresh artichokes. For 2p clean 3 babies by removing the stem, the harder outer leaves and the top. Slice thinly and put in cold water mixed with the juice of 2 lemons. Store cool. Drain and dry. Spread some arugula on the dishes. … More A lovely dinner
I love the texture and flavor of new roasted potatoes, especially in combination with typical spring ingredients such as green asparagus and peas. For 3 portions, wash 1 kilo of new potatoes. Cut in large wedges. Spread on an oven dish. Add 2 table spoons of olive oil, salt, pepper, a few bay leaves and … More Spring ingredients
Agretti belongs to the salicorne family. It’s often eaten as a side dish. The cleaning process takes a bit of time, you have to remove the hard parts and the yellow parts. Apart from being a bit salty, it has no particular flavor. My idea for tonight is a lasagna with agretti and green asparagus … More Agretti or monk’s beard
Carrots and green asparagus instead of carrots and eggplant with a beautiful couscous. A lot of the recipes of Sandrina Ghayour contain preserved lemons, which I can’t find here. I decided to prepare them myself, but this recipe can’t wait another 4 weeks 😉.Clean 1bunch of fresh carrots (500 grams approximately) and 500 grams of … More One more ‘Sabrina Ghayour’
Thanks to my visit to the big supermarket we have some fresh seafood for a primavera risotto. Clean 1 kilo of fresh peas ( which will produce almost 400 grams of peas). Clean and chop 500 grams of green asparagus. Leave the heads separately. Heat a pan. Spread a drizzle of olive oil. Add 500 … More Seafood risotto on Sunday night
The gluten free and lactose free hypes are gradually influencing the Italian cooking style. I’m not really into those hypes but I’m generally into healthy cooking which implies an overdose of vegetables. Now and again I love an overdose of spaghetti which I try to compensate with a veggie starter. Spaghetti aglio olio peperoncini is … More The pure Italian cuisine
He always hoped something would fall on the floor. If I spent too many hours in the kitchen he would move himself to a less comfy but stylish pillow to snore in the kitchen while I was cooking. He was our dearest friend for almost 12 years. Today he died peacefully, in between the two … More My sous-chef
Doc V's Healthy Kitchen 