Donna Hay convinced me to try out her ricotta- gnocchi recipe. Prepare the dough in advance. Mix 250 gram of ricotta, 120 grams of flour, 50 grams of grated parmigiano, 2 eggs, pepper and salt to an elastic dough (add flour if too soft). Mix with 100 grams of chopped fresh spinach (covered with boiling … More Spinach-ricotta gnocchi
Sometimes I’m so busy organizing a huge dinner for the following day that I would almost forget that we also need a meal for the same day. For 2p cook 150 grams of whole grain pasta. Drain and keep some of the cooking water. Put the same pan back on the fire. Wait until all … More Exploded kitchen
As starter ARTICHOKE SALAD in a PARMIGIANO BASKET For 4p clean 8 smaller artichokes (they have no hair) and put the softer central part in water with juice of 1 lemon. Store the artichokes in the fridge (this can easily be done the day before). Remove the artichokes out of the water and dry them. … More Really in love with Italian sausages 😉
The natural flavor of North Sea ‘crevettes ‘ is not really comparible with pink shrimps or any other creature of that family. Our Belgian visit by car made it possible to bring some. There are a lot of traditional dishes with that lovely ingredient,and the following dish is a bit of a unusual combinition but … More One of my favorite combinations with grey shrimps
The variety of pesto recipes is incredible. The absolute must for traditional pesto is : a bunch of fresh basil, a handful of pine nuts, 1-2 garlic cloves, a few table spoons of parmigiano and olive oil. Don’t make the pesto too salty (like ready- made- ones are). Against the holy rule, save your handpower … More The lovely smell of fresh basil
While babo Michel has some quality time with his daughter in Siena, I spend some quality time with my family in Belgium. He doesn’t like pasta or rice. Last visit in Siena he discovered gnocchi and he is a fan. Apart from gnocchi alla Romana I have a really bad experience making them. It ‘s … More Babo in Tuscan = daddy
For 1 p slice eggplant, put in a colander with salt, rinse, dry and prebake in the oven as explained several times before. Use the eggplant immediately or store in the fridge. Take a small springform and cover with baking paper. Chop 4 garlic cloves, 1 red onion and a handful of fresh basil. Add … More Easy version of the famous Parmigiana
Salad : check. Pasta : check. Sauce : Fried garlic, onion, spicy little pepper mixed with 100 ml of the boiling pasta water, 100 grams of spicy gorgonzola, 50 grams of parmigiano and loads of chopped fresh parsley. Serve. Buon appetito!
I’m a collector of recipes, cooking magazines and cooking books since I became 25 (before that period I was already cooking, but didn’t have the money;-)) . It’s amazing how the eating/cooking style has changed since then. ‘Avocado filled with Northsea shrimps’ was really adventerous 30 years ago. Today, avocado is known by everybody (although … More Gaucamole in pasta!
Some greens and cheese hidden in a crispy dough is called ‘erbazzone’ in Italy. Instead of pancetta, I used smoked salmon for a vegetarian version. For 2-3 persons blanch 500 grams of fresh spinach (or similar vegetable)and drain thoroughly. Fry 4 chopped 4 garlic cloves, 2 chopped spring onions and 1 chopped small spicy little … More Erbazzone, a recipe from Emilia Romagna
Doc V's Healthy Kitchen 