Raw, peeled or grated potatoes become easily brown due to an enzyme reaction which is not harmful at all. My ‘patate alla tarantina’ recipe of today is a perfect example. It looks weird but tastes the same. Peel, wash and grate 500 grams of potatoes. Drain and dry to remove most of the liquid. Mix … More Nothing wrong with ‘brown’potatoes
The artichokes season is getting towards the end. Today’s dish is a marriage between winter and spring, and thus between artichokes, fresh peas and beans. Start with cleaning 5 baby artichokes. Cut them in quarters and put in water with lemon juice. Clean 800 grams of fresh beans and 1 kilo of fresh peas. Fill … More Vignarolađ
Green cabbage is healthy, cheap and rich of possibilities. For 2p one cabbage is often too much. After steaming the leaves you can easily store a few leaves in the freezer for another occasion. Use the big leaves for this recipe. Drain the leaves after steaming. Chop and fry 1 onion, 4 garlic cloves in … More Green cabbage in layers
My body is not willing to allow me all this repetitive, physical work. I try to ignore the signals, but it doesnât work, and now, Iâm punished with interrupted nights, and limited activity. Movement feels better than rest, but, being a physician, I know, itâs probably only inflammation of muscles which needs rest. Nothing to … More Painful neck and shoulder, easy cookingâŚ.
Again, a recipe based on the latest Ottolenghi, pizza bianca. Iris is waiting for our future âcinemaâ-room to be ready. The boxes with DVD, CD and old video tapes will be unpacked soon. The red velvet sofa (also sleeping chair for guests) may soon be freed from its removal packaging. This pizza bianca will be … More Pizza bianca
I love broccoli but their sibling, the romanesco is the winner in the beauty contest. Chop the cabbage in flowers, and donât forget to chop the stem as well. Boil some salted water. Add the vegetables and cook al dente. Remove from the water. Use the same water to prepare whole grain pasta (120 grams … More Stylish romanesco cabbage
Po-lenta, from the Po area, was originally food for poor people. Polenta is made from corn which Colombus took to Spain. You can eat it as a kind of puree, rather boring, or you can use it in a more creative way. A famous brand for polenta is Valsugana. They have already a variety based … More Polenta, mushrooms and chickenbreast with truffle and pecorino, real Italy
Butternut is the number 1 pumpkin, because of flavor, shape, variety in recipes. A small butternut of approx 800 grams is perfect for 2p. Wash the pumpkin, cut in two halves and remove the seeds. Put the two halves on baking paper. Spread olive oil, pepper, salt and chopped garlic. Cover and bake in the … More Filled squash
500 grams of mushroomsâŚpizza or pasta? Iris⌠pasta. Chop and fry 4 spring onions, 4 garlic cloves, 1 chili pepper in a mixture of butter and olive oil. Add the chopped mushrooms and 1 tea spoon of dried basil. Bake. Boil some pasta. Mix pasta with mushrooms. Finish with grated pecorino and fresh basil. Done!
For 2p chop 1 cute lady fennel and 1 small male fennel (remember, blogpost In love with fregola) in small pieces. Bake in a drizzle of olive oil. After a few mins add 4 chopped garlic cloves, 1 chopped chili pepper and 1 teaspoon of grinded fennel seeds. Add some lemon juice and zeste for a … More Simple pasta dish
Doc V's Healthy Kitchen 