For 2p, bake 150 grams of old bread with garlic on baking paper, with fresh thyme, pepper and olive oil at 180°. When crispy, put in the blender to cut. Use ½ of the amount to mix with zeste of 1 lemon, drained chickpeas (1 can) and some extra olive oil. Bake at 120° in … More Do not forget that chickpeas are proteins!
For 2 p fry 1 chopped onion, 3 garlic cloves and 1 spicy little pepper. Add 1 chopped medium sized fennel. Stir now and again. After 10 mins add 2 cans of tomatoes, peeled or cherry tomatoes. For a little sweet taste add 2 table spoons of balsamic vinegar. Add salt, 1 table spoons of … More Squid, so many possibilities…
For 3 p 1 kilo of small artichokes ends up in 10 small hearts (more waste thus, and I don’t think usable waste ;-)). Cut them in quarters and leave them in water with lemon to keep the color. Chop 1 big white onion and 4 garlic cloves. Fry in a little bit of olive … More Artichokes and risotto, certo…bella Italia
What do we have left in the fridge : 300 grams of mushrooms, 400 grams of spinach, 2 tomatoes (never keep tomatoes in the fridge!), a square puff pastry, 1 mozzarella and some rocket salad. For 3p blanch and drain 400 grams of spinach. Try to remove all the liquid. Chop 1 red onion, 3 … More No waste- day
Normally I am not a fan of soup as main course but sometimes it is a very easy way to be sure to have a warm meal after a long day out. For 3p bake 600 grams of chicken, seasoned with chicken herbs, in olive oil. When crispy, remove the chicken. Fry 2 chopped large … More Parmesan chicken soup
Start with a Bagna Cauda which probably has many variations. Perfect for sharing. In Torino we tasted the first real bagna cauda which is a dish filled with raw (or sometimes slightly cooked) vegetables and a warm sauce based on anchovies. Since then I serve it regularly as appetizer-first course for wider audience. Try to … More Can it be more italian?
Although tomatoes are not yet at their best, I have the impression that the tomatoes here in Italy have a better taste than the ones which you find in Belgian supermarkets. Peter Gordon’s book, ‘Sensational salads’, inspires for this beautiful dish. Prepare a dressing with 300 grams of a ripe mango, 1 small garlic clove, … More Burrata and tomato, what a couple!
My first experience (a few years ago) preparing gnocchi was not very succesful and ended up as a puree in the oven! Since then I hesitate to make them, and that is probably silly. The gnocchi romana are different because they are not supposed to be cooked in water but to be baked in the … More Gnocchi adventure 😉
This dish needs to be prepared in advance! For 2p chop a big eggplant, add salt and leave in a colander. Rinse and dry after min 30 mins. Bake them in olive oil on high temperature, portion by portion. When the eggplant starts to get ready, add 1 chopped big red onion, 3 garlic cloves … More Caponata, Sicilian capunata
Mozzarella, tomato, aubergine and basil are probably the most known ingredients of the italian cuisine. Put them all together in a dish and you will end up with the delicious parmigiana di melanzane. Cut the aubergines (2 for 4p) in slices of 1 cm, put them in a colander and add salt on every … More Italian classics, Parmigiana di melanzane
Doc V's Healthy Kitchen 