For 2p fry a few chopped garlic cloves, 1 chopped spicy little pepper in some olive oil. After a few mins add 200 ml of white wine and allow to simmer. The real recipe is very limited in the amount of tomatoes, but nobody tells me that I cannot make my own version ;-), thus … More Pasta vongole
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?