I’m a big fan of Ottolenghi and I love Italy, for many good reasons. In his last book “Simple’ I discover, every time I stroll around the book, new dishes to try. Today, on page 206, a dish with lamb gets my attention. We have guests tonight ( they are curious about our home cinema … More Ottolenghi meets Italy
Broccoli looks good, tastes delicious and is super healthy food. Whole grain pasta is perfect in combination with this top ingredient. Boil 70 grams of whole grain pasta pp in salted water. Add 400-500 grams of chopped broccoli pp (no waist!!) during the last 4-5 mins of cooking time. Drain and keep some of the … More Another Italian tradition in a different coat
There are many different cheese cakes and torte della nonna. Especially when they start to become lookalikes, I love them. So I often prepare something in between, and it is so easy if you start with a ready made pastry. Mix 500 grams of low fat Greek yoghurt with 100 gram of low fat ricotta, … More Something sweet in between cheese cake and torta della nonna
I love broccoli but their sibling, the romanesco is the winner in the beauty contest. Chop the cabbage in flowers, and don’t 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
Today was a lovely sunny day. Since I’m living in Italy, and not yet at work, I have this habit (good or bad???) to wake up without alarm, to take some clothes (without being bothered about style, season, colors,…), feed the dog and cats, enjoy my coffee and breakfast (if possible outside) and to plan … More If you wouldn’t know yet, I love cooking
As you already know, gnocchi are not my piece of cake. Today I decide to try to prepare gnocchi for 2p based on chestnut flour. Mix 75 grams of chestnut flour with 1 egg yolk, 100 grams of low fat Greek yoghurt, 25 grams of chopped rocket salad (dry) and some salt. Mix carefully until … More Special gnocchi, invented by docV
Halve 2 Italian bell peppers or 4 non-Italian sized bell peppers for 2p (as main dish) and remove the seeds. Put 1 table spoon of salted capres in water. Chop 2 medium sized eggplants in cubes. Put in a colander with salt for approx 30 mins. Rinse and dry. Fry the eggplant in a drizzle … More Bell pepper alla Napoletana
100 grams of gorgonzola dolce is waiting in the fridge to be prepared. A cute, tasty pumpkin of 1.2 kilo is enough for two different recipies. Halve the pumpkin, remove the seeds. Put one half in an oven dish. Add some oil and cover with aluminium foil. Cut the other half in wedges of 2 … More I know, I used this ingredient already this week, but, remember, no waste !and above all, too delicious 🙂
Squacquerone, stracchino, crescenza are all white, fresh cheeses based on cows milk. Their nutritional value and kcal (lower than normal cheese) is similar. The main difference is their origin. Scqaucquerone is from Emilia Romania as the parmigiano, stracchino is from Lombardia as the gorgonzola, and crescenza is from the province Lodi e Crema and is … More Frittata con squacquerone, zucchine, pinoli e olive
Cavolo nero is real local and the base of the well known ribollita. Cook 200 grams of chopped cavolo nero(remove the real hard parts) for 10 mins in salted water. Drain carefully and cool down. Put the cavolo nero in the blender with 200 grams of ricotta, 50 grams of grated pecorino or parmigiano, 1 … More Gnocchi nudi o ravioli nudi?
Doc V's Healthy Kitchen 