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3 Secrets to the Mediterranean lifestyle - health, happiness and simplified living!

Pasta Mista with Spring Vegetables

Pasta Mista with Spring Vegetables A light and fresh, perfect for spring. Serve as a main course or a side dish alongside grilled meats or fish. 300 g pasta mista ((mix of short pasta))Salt ((for the pasta water))200 g asparagus, ( trimmed and cut into 3 cm pieces)200...

Eggplant and Provola Polpette with Spicy Tomato Water

Eggplant and Provola Polpette with Spicy Tomato Water A Southern Italian-inspired dish perfect as an appetizer,small plate, or tasting menu item. For the Polpette:2 medium eggplants ((~500 g))100 g breadcrumbs ((plus more for coating))1 egg80 g provola cheese, (diced...

Fennel and Citrus Salad

Fennel and Citrus Salad For the Salad:2 medium fennel bulbs ((~400–500 g))2 oranges (, peeled and segmented)1 grapefruit (, peeled and segmented)1 small red onion (, thinly sliced (optional))A handful of fresh parsley leaves (, chopped)A handful of fresh mint leaves...

Portobello Mushroom Burger

Portobello Mushroom Burger This Portobello Mushroom Burger is based on creating a wonderful summer vegetarian variation for your barbecue. 4 Portebello Mushrooms1 vine-ripened tomato, sliced4 lettuce leafs1/4 cup balsamic vinegar3 tbsp olive oil1 tsp dried oregano2...

The Best Cheese for Your Recipes

Phenomenal Swiss Cheeses, Made with The Best Raw Milk. This time we had the pleasure of speaking with Ramon Eberle, from Stonetown Artisan Cheese, located in St. Marys, Ontario Canada. Stonetown is an on-farm cheese plant, and its cheeses are made with unpasteurized...

Mediterranean Pasticcio with Butternut Squash

Mediterranean Pasticcio with Butternut Squash 1 kg mezze maniche pasta or rigatoni2 medium size eggplant, peeled and cut into medium dice.2 medium sizes zucchini cut into medium dice2 red peppers roasted in the barbeque or in the oven and peeled.1 butternut squash5...

Lemon Risotto with Mortadella & Pistachio

Lemon Risotto with Mortadella & Pistachio Food prosessor, Wide sauce pot, Wooden spoon 330 gr mortadella cut into cubes120 gr fresh ricotta200 gr grated parmigiano Reggiano110 ml heavy creamGrated nutmeg1 l light chicken stock80 gr unsalted butter1 small white...

Tuscan Gnudi with Eggplant & Pecorino

Tuscan Gnudi with Eggplant and Pecorino A simple version of a large gnocchi round shape made with ricotta and spinach makes for a classical pleasant dish. 1 kg fresh spinach500 gr ricotta80 gr parmigiano reggiano 2 whole large eggs100 gr 00 flour2 garlic clovesextra...

Gratin Dauphinoise

Gratin Dauphinoise 1.2 kg Yukon Gold potato225 grams Gruyere cheese grated100 grams Gorgonzola500 ml milk250 ml heavy cream3 egg yolks5 grams grainy mustardSalt, pepper, and nutmeg to taste.Pinch of smoked paprika Peel the potatoes and cut into thin slices.Place some...

Creamy Pumpkin Cavatelli

Creamy Pumpkin Cavatelli 800 grams cavatelli di gragniano700 grams pumpkins, peeled and diced3 bunches fresh rosemary100 grams extra virgin olive oil60 grams white onions, finely dicedPowdered cinnamon a pinch1 litre vegetable broth 100 grams amaretti (biscotti)150...

Italian Salsa Verde (Bagnet Vert)

Italian Salsa Verde (Bagnet Vert) 6 filets of anchovies in oil4 garlic cloves300 grams fresh Italian parsley2 spoons of capers, under salt if possible4 hard boiled eggs100 grams white wine vinegar200 grams stale bread, crust removed300 grams extra virgin olive oil50...

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