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Roasted cherry tomatoes or ” red drug”.

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Roasted cherry tomatoes or " red drug".
Instructions
  1. Wash tomatoes, do not remove them from stem. Drizzle them with oil so spices can stick to them.
  2. Sprinkle sugar over tomatoes then all the other spices as much as you like.
  3. Put in hot oven at 390°F until well roasted ( juices amost caramelized). They are good hot or cold; with meat, fish or pasta.

Fish soup Romagna style.

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Fish soup Romagna style.
Instructions
  1. Put clams and mussels in big bowls covered with salted cold water. Let them rest for few hours.
  2. In a large, short pan (if earthware is perfection) sautee oil with minced onion and garlic. Add chopped squid, cook with a lid on medium fire for 15 minutes.
  3. Add vinegar, let it evaporate for a couple of minutes then add tomato sauce; bring it to a boil then add monktail, redfish, cook for ten minutes and add mantis shrimps and all the seafood except clams and mussels.
  4. Cook with a lid on on gentle fire for about 40 minutes, add some water if it gets too thick.
  5. Almost at the end add clams and mussels and parsley, mix well, cover with a lid until they open. Adjust salt and pepper ( I use a sprinkle of chili flakes) and serve with thick bread slices, toasted.

Spinach savoury crumble.

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Spinach savoury crumble.
Servings
4
Servings
4
Instructions
  1. Put spinach in a pan with garlic, oil, salt and pepper. Cook until all the water is evaporated and spinach are cooked.
  2. Mix in a bowl breadcrumbs, feta cheese, Parmesan and salt and pepper to taste. You have to end up with a sandy and crumbly mix, you can add a little oil if the mix is too dry.
  3. Put spinach in a ovenproof pan, cover with crumbles and bake at 356°F until the crumble is golden.
Recipe Notes

Of course you can use fresh spinach, it's even better and the making off is the same, you have to wash and rinse well the vegetables then put them in the pan until all the water is gone and the spinach are cooked.

You should use about 31 oz fresh spinach.

You can also sautee spinach in the pan with butter and some Parmesan to enrich this side dish.

Onion and raisin compote.

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Onion and raisin compote.
Instructions
  1. Slice onions as thin as possible, put them in a saucepan with peeled and minced ginger, bayleaves, black pepper, sugar and raisins. Add wine, a drizzle of oil and a pinch of salt.
  2. Put the saucepan on medium fire, cook for about 30 minutes mixing now and then, you should end with a thick and caramelized compote.
  3. Remove bayleaves and let it cool, serve room temperature, you can keep it in the fridge for about 3-4 days.
  4. If you want to can the compote pour it straight from fire into sterilized jars, close lids and put them upside down. Keep them upside down until cool. If the lid still make sound when pressed put the jars in a cold water pan, all covered with water; bring it to a boil and boil until the lids make click no more. Let them cool into the water.

Zesty legume patties.

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Zesty legume patties.
Instructions
  1. Drain and rinse legumes, put them in a bowl with all the ingredients except cornmeal. Crush them with a fork, if you want you can blend them in a mixer.
  2. Grease your hands with some olive oil, make patties with legume dough the size of a big walnut. Roll them in cornmeal.
  3. Grease patties a little with more olive oil and bake in the oven at 350°F for 10 minutes or untill Golden. You can also cook them on a hot pan, they just have to Golden as the ingredients are already cooked.
  4. Serve them with a yogurt dip or any other fresh dip.