Your Guardian Chef

Mediterranean

Healthy Cod Recipe Baked with Potatoes

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This healthy cod recipe is a classic here in Italy, the cod cooks in the oven for 20 minutes over a thin layer of potatoes and onions.

Cod Baked With Potatoes And Onions

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It is very easy to make and it is perfect for the Summer as it cooks quickly in the oven.

You can use either cod or haddock, both chunky flaky fish that can be baked in 20 minutes.

It is a light healthy dinner and here I serve it with a healthy baked ratatouille.

If you are either on a diet or have friends over, this dinner is both healthy and fancy.

The secret for this recipe is the size of the thin layer of potatoes where the fish is laid.

The potatoes are cut very thinly, they absorb the juices from the fish and steam cook with it.

While they remain soft and creamy in the centre they make a nice crust in the edges.

The onion adds to the flavour and everything is cooked at perfection in just 20 minutes.

Bake for 20 minutes

3 Swordfish Recipes

I love to eat fish in the Summer, you can make so many light and healthy recipes.

Below you will find some more ideas of easy healthy fish recipes for a quick dinner or for entertaining.

 

As a matter of interest, I always cut my fish over a dedicated fish board as it is more hygienic.

I use a Joseph Joseph Large Index Advance Chopping Board Setyou can find on Amazon (affiliate link)

Each board is colour coded and has a symbol indicating its use e.g. meat (red), fish (blue), vegetables (green), and cooked food (white).

Here are more of my favourite kitchen tools

 

Halibut Baked With Potatoes And Onions
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5 from 5 votes

Healthy Cod Recipe

This healthy cod recipe is a classic here in Italy, the cod cooks in the oven for 20 minutes over a thin layer of potatoes and onions.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Keyword: fish, healthy meal, seafood
Servings: 2 people
Calories: 348kcal

Ingredients

  • 1 filet halibut or cod
  • 2 small potatoes
  • 1 onion
  • 1 tsp salt
  • pepper
  • 2 tbsp extra virgin olive oil

Instructions

  • Use a small baking tin about the same dimension as the halibut filet, lightly grease with olive oil
    Cover with olive oil
  • Peel the potatoes and the onion and slice them very thin with a slicer
  • Cover the base of the baking tin with a layer of potatoes and onion seasoned with salt and pepper
    Layer of onion and potatoes
  • Season the halibut filet with salt and pepper on both sides and lay it on top of the potatoes
    Lay the cod over the potatoes
  • Pour 1 more tbsp of olive oil on top
    Season with salt pepper and oil
  • Cook in a hot oven for 20 minutes at 180 C 350 F
    Bake for 20 minutes

Video

Notes

Calories 348 calories per serving
Fat 15 gr per serving
Carbohydrates 31 gr per serving
Proteins 24 gr per serving
Sugar 6 gr per serving
Sodium 1237 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
PIN FOR LATER:
This healthy cod recipe is a classic here in Italy, the cod cooks in the oven for 20 minutes over a thin layer of potatoes and onions. #yourguardianchef #seafood #healthyfood
 

Healthy Eggplant Parmesan

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If you want to lose weight while satisfying your cravings for lasagna, a healthy eggplant Parmesan is all you need. Similar to the Greek moussaka, eggplant parmesan is a complete meal, but while most recipes fried the eggplants, here I grill them and then bake it.

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Frankly, I prefer a Parmigiana with grilled eggplants as fried eggplants absorb a lot of oil and become very greasy.

The filling is made with boiled eggs and cooked ham so the fat is very limited.

Just a bit of mozzarella cheese and parmesan to satisfying all craving,  the rest is just healthy vegetables.

You can serve it with a fresh slice of rustic sourdough bread, but since I am on a diet I eat it with some light Wasa.

If you have some left over, never in my house, you can freeze it.

When I was single and working as a Petroleum Engineer, I would prepare a large Healthy Eggplant Parmesan on Sunday and freeze portions to have after work and a good  Step session.

I was in good shape then !

For this recipe, I use the round eggplants, as their large slices are perfect to lay on the baking plate.

Also, their flavour is not as bitter like some of the long one, so I don't need to drain it in salt

You can use the regular ones, but buy them thin as they have fewer seeds.

If you think they might be slightly bitter, salt the slices and put them in a drainer with a weight on top.

Let them drain for few hours and they will release the bitter brown juice.

Healthy Eggplant Parmesan

The Healthy Eggplant Parmesan can be filled with different ingredients.

If you like a Greek moussaka, instead of the ham you can add a ragu Bolognese sauce.

I make it in the pressure cooker and it takes only 30 minutes.

Or if you really want to make it sexy, you can fill it with small fried meatballs like the one I use in this recipe:

Couscous with fried meatballs

Coming up in the next few weeks:

If you are looking for more eggplant recipes, here you will find some more ideas.

Regular, round, small, long, white and tiger, a different way of cooking each shape.

Stay tuned!

Long eggplants

As a matter of interest, I always cut my vegetables over a dedicated vegetable cutting board as it is more hygienic.

I use a Joseph Joseph Large Index Advance Chopping Board Setyou can find on Amazon (affiliate link)

 Each board is colour coded and has a symbol indicating its use e.g. meat (red), fish (blue), vegetables (green), and cooked food (white).

Healthy Eggplant Parmesan

Healthy Eggplant Parmesan
Print Recipe
5 from 5 votes

Healthy Eggplant Parmesan

If you want to lose weight while satisfying your cravings for lasagna, a healthy eggplant parmesan is all you need. Similar to the Greek moussaka, eggplant parmesan is a complete meal, but while most recipes fried the eggplants, here I grill them.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Italian
Keyword: Eggplants, healthy meal, low calories
Servings: 6 people
Calories: 379kcal

Ingredients

  • 3 eggplants If available use the round ones
  • 2 can tomatoes sauce about 4 cups
  • 1 mozzarella
  • 3 slices cooked ham
  • 2 hard boiled eggs
  • 1 cup bread crumbs
  • 10 leaves basil
  • 1 clove garlic
  • 1/2 cup parmesan
  • 4 tbsp olive oil

Instructions

Grill the eggplants

  • Peel and slice the eggplants
    Peel and cut the eggplants
  • Grill them on an outdoor grill or home griddle
    Grill the eggplants

Compose the dish

  • Oil the base of a baking dish
  • Cover with breadcrumbs flavoured with basil and garlic
  • Lay a base of grilled eggplants, add salt
    Add a layer of eggplants
  • Add 1/2 cup of tomato sauce
  • Add few more eggplants slices to make sure there is a good base and the tomato sauce is well spread. 
    Add more eggplants
  • Add some more tomato sauce and salt
  • Create a layer of cooked ham
    Add layer of ham
  • Add the sliced boiled eggs
  • Cover with more eggplants, tomato sauce and parmesan cheese
  • On Top add a layer of sliced fresh mozzarella
  • Sprinkle some more breadcrumbs and 2 tbsp of olive oil
  • Bake in the oven for 30 minutes at 180C - 350 F

Video

Notes

Calories 379 calories per serving
Fat 20 gr per serving
Carbohydrates 40 gr per serving
Proteins 17 gr per serving
Sugar 18 gr per serving
Sodium 1094 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
PIN FOR LATER:
Healthy Eggplant Parmesan vetricle PIN

Red Pesto Pasta Sauce

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Red Pesto Pasta Sauce made with fresh tomatoes is the original Sicilian recipe. It is a great alternative to Green Pesto for lower calories and fresh summer taste. Some red pesto uses sun-dried tomatoes, but the original Sicilian recipe uses fresh ones. It is quickly done in a blender, no peeling, no cooking.

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Traditionally we use it on Pasta, but you can also use it on Bruschetta or as a side sauce for grilled meat.

While the basil pesto is called Genovese as it is originally from Genova Liguria region, red pesto is originally from Sicily therefore called Sicilian Pesto or Pesto Trapanese.

It has a fresh tomatoes taste and a creamy consistency from the emulsified extra virgin olive oil and the Parmigiano Reggiano.

This recipe is included in the challenge: 7 Vegetarian Side-dishes for a Stress-free Party

Because it can be served cold, it is perfect to serve at a dinner party or to have on a buffet table.

It is a great side dish for a summer barbecue.

For pasta, you can use trofie, linguini or fusilli like I do here.

Red Pesto Pasta

Put all the ingredients into a bowl

The best tomatoes to use are the fresh long one (Roma or San Marzano type), the same used to make tomato sauce.

Do not use canned tomatoes

It is very easy to make and you don't need to cook nor to peel the tomatoes.

You can make the pesto the day before and store it in the fridge and it keeps it for 3 days.

My boys love it and could have it every day.

To blend the ingredients I use Braun MultiQuick 3 Hand blender MQ 325 Omelette affiliate so I can make the quantity I want.

You  can read more about it in my review page here

For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

Pasta with Red Pesto
Print Recipe
5 from 6 votes

Red Pesto Pasta Sauce

The Red Pesto Pasta Sauce is a great alternative to Green Pesto for lower calories and fresh summer taste. It uses fresh long tomatoes and it is quickly done in a a blender, no cooking. Traditionally we use it on Pasta, but you can also use it on Bruschetta or as a side sauce for grilled meat.
Prep Time5 mins
Total Time5 mins
Course: Pasta, Sauces
Cuisine: Italian
Keyword: pasta, pesto
Servings: 10 Pasta portions
Calories: 107kcal

Ingredients

  • 6 long tomatoes
  • 1 cup fresh basil Use leaves only
  • 1/4 cup parmesan cheese fresh
  • 1 cup olive oil extra vergin
  • 1 tsp salt
  • 1 clove garlic optional

Instructions

  • Remove the top of the tomatoes
    Remove the top of the tomatoes
  • Cut the tomatoes into quarters
    Cut the tomatoes into quarters
  • Add all ingredients into the mixer 
    Put all the ingredients into a bowl
  • Blend until it becomes creamy
    Blend until all the ingredients are mixed
  • Done!
    Red pesto recipe
  • Best served with Trofie pasta, fusilli or Linguini
    Pasta with red pesto

Video

Notes

Calories 107 calories per serving Fat 10gr per serving Carbohydrates 3gr per serving Proteins 1gr per serving Sugar 5gr per serving Sodium 310mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
PIN FOR LATER:
The Red Pesto Pasta Sauce is a great alternative to Green Pesto for lower calories and fresh summer taste. It is quickly done in a a blender with fresh tomatoes, no cooking. #yourguardianchef #pasta #Italianfood

Ferragosto: a Mediterranean picnic “English style”

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Packing only local products, here are some ideas to enjoy a Ferragosto Mediterranean picnic “English style”, with horses, dog and picnic basket.

Mid summer picnic 51_2_1 Jump to Recipe :  Print Recipe

Ferragosto is a traditional Mediterranean holiday in Italy, France and Spain, celebrating the Assumption of Mary.

Typically most people are on vacation, and many prepare a picnic spending the day outdoors.

Unfortunately, it is also a time of the year when it is difficult to escape the traffic and queues everywhere.

To enjoy nature at it is best; we went to visit my sister, the Vet, to her mountain cabin in the Natural Park in Sila.

We planned to take my sister and her husband’s two horses, the Jeep, their dog Lina (a pregnant schnauzer) and venture into the Natural Park.

Mid summer picnic 52_1_1

Mid summer picnic_1_1

Packing only typical Mediterranean products, we had a Ferragosto Mediterranean picnic “English style”, with horses, dog and picnic basket.

For this Mediterranean picnic, I am choosing some typical Italian products.

Buy some fresh rustic bread loaf to make sandwiches, and complete the meal with some local seasonal fruits and vegetables.

For cheese and meat I bought:

  • buffalo's milk Mozzarella
  • dolcelatte
  • Italian mozzarella
  • Parmigiano Reggiano cheese
  • Prosciutto Cotto
  • Porchetta


Mid summer picnic 8_1_1

Mid summer picnic 12_1_1

For vegetables I selected:

  • sundried tomatoes
  • sliced artichoke hearts
  • Italian chargrilled artichokes in a herb dressing
  • wild rocket
  • Greek mixed olives in a herb dressing

 

For drinks and dessert’s:

  • Sanpellegrino limonata
  • Italian tiramisu

Mid summer picnic 16_1_1

Mid summer picnic 10_1_1

I added from the local farmer’s market:

  • A large loaf of local bread
  • Tomatoes
  • Basil
  • Lemons
  • Pistachios from Bronte
  • Pears
  • Wild Berries

While my brother in law was preparing the horse, I was busy organizing the Mediterranean picnic.

Mid summer picnic 22_1_1

Mid summer picnic 17_1_1

The Mediterranean picnic

I cut the bread into 5 sections, seasoning the bread with the juice from the tomato salad we made the night before.

It is a natural fresh summer seasoning, the mix of the sweet tomatoes juices, salt and good quality virgin olive oil.

I then prepared 5 different types of sandwich:


Mid summer picnic 35_1_1

Mid summer picnic 32_1_1

Sandwich number 1:

  • buffalo's milk Mozzarella
  • Prosciutto Cotto
  • tomato and basil

Sandwich number 2:

  • Italian mozzarella
  • Prosciutto Cotto
  • wild rocket
  • fresh tomatoes


Mid summer picnic 33_1_1

Mid summer picnic 31_1_1

Sandwich number 3:

  • porchetta
  • sun-dried tomatoes
  • wild rocket
  • Parmigiano Reggiano cheese

Sandwich number 4 Vegetarian:

  • dolcelatte cheese
  • sliced artichoke hearts
  • sun-dried tomatoes
  • basil, pistachios


Mid summer picnic 30_1_1

Mid summer picnic 29_2_1_1

Sandwich number 5 Vegetarian:

  • Italian chargrilled artichokes in a herb dressing
  • Parmigiano Reggiano cheese
  • wild rocket
  • lemon zest and pistachios

As an aperitif, we nibbled on

  • Greek mixed olives in a herb dressing
  • Parmigiano Reggiano cheese
  • and sliced pear.

An old Italian riddle says: “Don’t make the farmer aware, how good is cheese with pear”

We packed our picnic and headed for our adventure.

Mid summer picnic - aperitif

Mid summer picnic 46_3_1

However, as with any good English picnic, our day was interrupted by the rain!

More than rain, a heavy Mediterranean summer storm!

Luckily enough, as we arrived back home, the dog Lina started her labour and gave birth to 4 puppies.

As a special treat, my son Francesco feed her a Plateau de Fromage made of parmesan crusts.

What an exciting day!

The Calm After the Storm

Mid summer picnic 50_2_1

Picking wild strawberries

wild mushrooms

wild strawberries

Wild mushrooms

Mediterranean Picnic loaf panini
Print Recipe
5 from 9 votes

Mediterranean picnic

Packing only local products, here are some ideas to enjoy a Ferragosto Mediterranean picnic “English style”, with horses, dog and picnic basket.
Prep Time15 mins
Total Time15 mins
Course: Sandwich
Cuisine: Italian
Keyword: cheese, Mediterranean, picnic
Servings: 5 people
Calories: 632kcal

Ingredients

Meat and cheese

  • 1 pkg buffalo's milk Mozzarella
  • 1 pkg dolcelatte cheese
  • 1 pkg Italian mozzarella
  • 1 pkg Parmigiano Reggiano cheese
  • 6 slices Prosciutto Cotto
  • 6 slices Porchetta

Vegetables

  • 1 cup sundried tomatoes
  • 1 cup sliced artichoke hearts
  • 1 cup Italian chargrilled artichokes in a herb dressing
  • 1 cup wild rocket
  • 1/2 cup Greek mixed olives in a herb dressing
  • 4 tomatoes
  • 10 leaves basil
  • 1 lemon
  • 1/4 cup Pistachios from Bronte
  • 4 pears
  • 2 cup wild berries

Bread

  • 1 large loaf of rustic bread

Instructions

  • I cut the bread into 5 sections, seasoning the bread with the juice from the tomato salad, salt and good quality virgin olive oil.
    Mediterranean Picnic loaf

Sandwich number 1:

  • Buffalo's milk mozzarella, prosciutto cotto, tomato and basil
    Panino buffalo Mozzarella Prosciutto Cotto tomato basil

Sandwich number 2:

  • Italian mozzarella, prosciutto cotto, wild rocket, fresh tomatoes
    panino mozzarella Prosciutto Cotto wild rocket fresh tomatoes

Sandwich number 3:

  • porchetta, sun-dried tomatoes, wild rocket, Parmigiano Reggiano cheese
    Panino Porchetta Romana sun kissed tomatoes wild rocket Parmigiano Reggiano

Sandwich number 4 Vegetarian:

  • dolcelatte cheese, sliced artichoke hearts, sun-dried tomatoes, basil, pistachios
    Vegeterian Panino dolcelatte sliced artichoke hearts sun kissed tomatoes basil pistachios

Sandwich number 5 Vegetarian:

  • Italian chargrilled artichokes in a herb dressing, Parmigiano Reggiano cheese, wild rocket, lemon zest and pistachios
    Vegeterian Panino chargrilled artichokes Parmigiano Reggiano wild rocket lemon zest and pistachios

As an aperitif

  • Greek mixed olives in a herb dressing, Parmigiano Reggiano cheese, and sliced pear.
    Mediterranean Picnic basket

Notes

PIN FOR LATER:
A Mediterrenean Picnic with Italian cheese and ham and fresh produce from the region. #yourguardianchef #sandwichs #picnic #Italianfood

Socca or Farinata: Chickpea Pancakes

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Farinata, Socca, Pannella and who knows how many other names, it is a typical street food in many Mediterranean countries simply made with chickpeas flour and water cooked over a wood fire.

Socca Farinata Jump to Recipe  :  Jump to Video : Print Recipe

It seems that its origins are from the Roman Empire in Genova when a ship full of chickpeas flour and oil got caught in a storm and the flour got wet with seawater.

Instead of throwing it away, since they did not have much more to eat, they let it dry in the sun.

The Farinata recipe was then improved in time by cooking it on a fire.

Whatever its origins, and name the Socca or Farinata is one of the typical street food in the French and Italian Riviera.

 

 

In the streets is served by itself warm just off the fire.

It is like a rolled thick crepe.

If you make it at home you can serve it with any type of sauce or dip, or use it as a wrap.

If you want to be more adventurous you can mix some herbs in the batter to give them an extra flavor.

Though remember the batter has to REST FOR 10 HOURS, so make it the day before and store at room temperature.

Cut the socca

To make the socca in my regular kitchen oven I use the pizza stone plate from Brazilian Soapstone which has an edge and I can pour the Socca mix without spilling it.

You can buy it online in the USA, but not in Europe.

So if you are in Europe, I found some cast iron pans that can use used instead.

They do make the difference, the heat from the stone makes the dough cook evenly, including in the center and gives the crust a nice crispy consistency. The same as if cooked in a pizza oven.

Amazon affiliate link

 

This recipe was published in a video proposing 2 Appetizers and you can find the video below.

These are the appetizers featured:

  • Tapenade
  • Socca Farinata

Also on the table but not on the video Neapolitan Fried Pizza.

Fried pizza, Tapenade socca appetizers

Socca or Farinata: Chickpea Pancakes
Print Recipe
5 from 4 votes

Socca or Farinata: Chickpea Pancakes

Farinata, Socca, Pannella and who knows how many other names, it is a typical street food in many Mediterranean countries simply made with chickpeas flour and water cooked over a wood fire.
Prep Time10 mins
Cook Time15 mins
resting time10 hrs
Total Time25 mins
Course: Appetizer
Cuisine: French, Italian, Mediterranean
Keyword: chickpeas crepes, farinata, street food
Servings: 4 rounds
Calories: 416kcal

Ingredients

  • 2 cups chickpeas flour
  • 1 tsp salt
  • 3 cups water
  • 2 tbsp olive oil
  • olive oil for cooking

Instructions

  • Sift the salt in the chickpeas flour
    chickpeas flour
  • Gradually add the water and the 2 tbsp of olive oil
  • Cover with cling film  and let it rest overnight at room temperature
    let it rest overnight
  • OIl the pizza stone plate and put it into the oven at 220C
  • Once the oven is hot take the pizza stone out, brush again with olive oil and pour the mixture enough to cover the plate
  • Cook in the hot oven for 15 minutes

Video

Notes

Calories 416 calories per serving
Fat 30 gr per serving
Carbohydrates 27 gr per serving
Proteins 10 gr per serving
Sugar 6 gr per serving
Sodium 615 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
PIN FOR LATER
Socca is a typical street food in many Mediterranean countries simply made with chickpeas flour and water cooked over a wood fire. #yourguardianchef #vegan #chickpeas

“Dolce Italia” Organic Gelato Saint Paul de Vence

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Dolce Italia in Saint Paul de Vence: the best organic gelato, Rated #3 best ice-cream in France by TripAdvisor's traveler community and awarded the “Certificate of Excellence”, ".

Dolce Italia Organic ice cream gelato

“Dolce Italia” is one of the hidden gems of Saint Paul de Vence, a fantastic Italian artisanal organic gelato shop located at 13 place de l'Eglise, across the entrance of the Collegiate Church in Saint Paul.

Tourists visiting Saint Paul de Vence would have to reach the top of the village before discovering this exquisite place, but with the heat of the summer, many had already bought their ice-cream at the village entrance, missing out on this delicacy.

Only connaisseurs and TripAdvisor users would have known about the “Heaven in Paradise” and climbed all the way to the top to conquer the sought after reward.

 

 

The recipes of Dolce Italia’s high-quality ice-cream and sorbetto have been developed by a two-starred Michelin chef from Turin.

Not only have they chosen the best quality fruits for their flavors, they also breed their own cows for their milk, and only use free range eggs for their organic cream.

The selection of flavors is quite broad.

My favorites are:

  • Fat-free dark chocolate sorbet
  • Vanilla gelato, the best you have tasted!
  • Hazelnuts from Alba, a region renowned for Ferrero Roche and Nutella productions.
  • Pistachios coming directly from Bronte, Mount Etna in Sicily, renowned for their unique flavor enhanced by the Etna volcanic lava.
  • All fruit sorbets are made with fruits that are in season, to guarantee the best flavor.
  • Come September, don't miss the Strawberry-grape sorbet which is a type of grape sold only in Italy. It has a unique strawberry flavor.

 

Dolce Italia 7_10_1

Dolce Italia is featured in episode 5 of the video series:

Spring Starters/Spring Started in the Cote d'Azur.

Find all the videos location and their links in the map.

Each Sunday I will publish a video featuring a place to visit, a restaurant and a recipe.

Don't miss it next week.

Sign up to my YouTube Channel: Your Guardian Chef YouTube

You can watch Saint Paul de Vence and Beignet d'Acacia video here below:

Spring Starters Ideas

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On Wednesday I went to Ventimiglia market with my friend Patty and bought several unusual Italian vegetables, an opportunity to prepare some unique Springs starters.

On the video, I show what we found at the market, and below you will find all the recipes:

Spring starter minestra

 

Spring Minestra

Jump to Recipe :  Print Recipe

When the first fave beans and fresh peas appear on the market stand, my heart fills with joy just thinking about Spring Minestra.

More than a recipe, this Spring starter is a ceremony to celebrate Spring.

The fresh vegetables are piled in layers and covered with lettuce leaves to preserve the green colour of the produces.

It can be eaten warm or at room temperature, a perfect Spring starter for the unpredictable weather during this time of the year.

Agretti

They look like chive but they are bitter and chunkier.

Remove the roots and boil them for 3 minutes in salted water.

Drain and season with extra virgin olive oil and salt.

Agretti with lemon and extra virgin olive oil

Puntarelle alla Romana

 

Puntarelle alla Romana

Puntarelle are chicory shoots, in Rome, they are cut very thin and seasoned with anchovies and garlic.

If they are long, they will curl once cut.

It is an uncommon vegetable and makes a perfect unusual Spring starter your guests will love.

If you cannot find Puntarelle you can use endives for a similar result.

 

 

Zucchini Trombetta di Albenga

Such unusual shape, those zucchinis are crunchy and have a nutty flavour.

As a Spring starter, I like to make Zucchini Pasta with Ricotta.

There are many Spring starters recipes I make with these zucchinis, but regular zucchinis will do as well.

When you buy regular zucchini always buy the thinnest ones.

They will be less watery and have fewer seeds.

Zucchini recipe pasta and ricotta

 Spring Starters Minestra

For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

Print Recipe
5 from 5 votes

Spring Minestra

It can be eaten warm or at room temperature, a perfect Spring starter for the unpredictable weather during this time of the year.
Prep Time15 mins
Cook Time40 mins
Total Time35 mins
Course: Starters
Cuisine: Italian
Servings: 6 people
Calories: 158kcal

Ingredients

  • 1 cup fresh peas
  • 1 cup fava beans, broad beans
  • 5 small artichokes
  • 1 small lettuce head
  • 3 slices of bacon optional
  • 1 onion
  • olive oil

Instructions

  • Prepare all the vegetables
    Spring vegetables peas, fave beans, artichokes and lettuce
  • Put aside 4 lettuce leaves and cut the lettuce into slices
  • Clean the peas
    Fresh peas
  • Clean the fave beans
  • Clean and cut the artichokes into slices
    Sliced artichoke
  • In a casserole stir fry1 onion and the bacon
    stir fry onion and bacon
  • Cover with a layer of lettuce and season
    cover with a layer of lettuce
  • Add a layer of fave beans and season
    add a layer of fave beans
  • Add a layer of peas and season
    add a layer of peas
  • Add a layer of artichokes, season and add 2 cups of water
    Add a layer of artichokes
  • Lay on top the 4 lettuce leaves, they will keep the colour of the vegetables green
    cover with the lettuce leaves
  • Cover with a lid and simmer for 40 minutes
    Cover and simmer for 40 minutes
  • When ready, remove the top lettuce leaves 
    Remove the top lettuce leaves
  • Serve
    Spring starters minestra Fave beans, Peas Artichokes and Lettuce

Notes

Calories 158 calories per serving
Fat 9 gr per serving
Carbohydrates 13 gr per serving
Proteins 7 gr per serving
Sugar 6 gr per serving
Sodium 544 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
PIN IT FOR LATER:
More than recipes, these Spring starters are a ceremony to celebrate Spring.The fresh vegetables are piled in layers and covered with lettuce leaves to preserve the green colour of the produces.

A List Of Pizza Toppings With Fresh Vegetables

by 10 Comments

I created this list of pizza toppings to celebrate Mediterranean vegetables, using for each pizza a typical regional cheese to enhances each produce and its flavour. To make pizza I use the traditional Italian Pizza dough recipe.

Pizza with mushroom mozzarella and basilPizza is a fun dish to write about, originated from Naples, it has traveled the world with the Italian emigrants.

Everybody love pizza, besides my Uncle Nicola who must be the only one in the entire universe.

Each country has created their own version and chefs around the world have experimented new toppings using local flavour and preferences.

There are so many pizza's versions around the world, some completely different from the one originated in Naples.

So Pizza has now become a source of lively discussions on social media: what should and shouldn't be a pizza topping.

But while very few people take the debate seriously, most of the time those discussions are exchanges of some funny jokes and images.

Of course, I will always defend the original Italian pizza and if any of you eat pizza with pineapple please let me know........

.....and I will pray for your soul!

In the meantime, I will show you a list of typical Italian Pizzas with vegetables, and I hope you will soon convert.

Why only vegetables?

Because even if I like meat, I prefer to eat cheese and vegetable pizzas especially in the evening as they are easier to digest ( I know, Italian always talk about digesting).

So I will start with some few examples, but I will add more once the vegetables are in season or if I came across a cheese that is worth melting on pizza.

Here is my first load of vegetarian pizza toppings:

List of pizza toppings with vegetables

Pizza with Mushrooms and Basil

I make this pizza often as it is easy to make and the ingredients are easy to find.

It is a regular pizza Margherita in which I add fresh portobello mushrooms and some basil leaves.

As you can see I don't add too many mushrooms as they tend to release water when cooking and I don't like a soggy pizza.

I use regular mozzarella cheese as its sweet flavour well combines with the earthy mushrooms.

White Pizza with Fresh Tomatoes and Buffalo Mozzarella

This is also a very simple pizza with fresh tomatoes instead of tomatoes sauce.

Pizzas without tomatoes sauce are called White pizza in Italian Pizza Bianca and it is usually made with fresh vegetables whose taste can be overpowered by a tomato sauce.

You can make this pizza with cherry tomatoes, but use enough so that the pizza will be nicely moist.

Add some fresh extra viring olive oil at the end and it becomes a melted Caprese.

Do not even think of adding Balsamic Vinegar, I am not sure who had this idea of adding it over the Caprese.

Definitely no one in Capri!

Pizza with fresh tomatoes and Buffalo Mozzarella

Pizza with Grilled Aubergine

Pizza with Aubergines or Parmigiana

If I go out for Pizza I would always order Pizza with aubergines.

I prefer grilled aubergines, but some pizzeria use fried ones.

I always add some fresh Parmesan at the end, a winner.

White Pizza with Pesto and Stracchino

This Pizza is another favourite.

Every time I go to Italy I stock up on Stracchino and fresh basil to make the pesto.

You can read more about it in the article: Traditional Italian White Pizza With Pesto

Traditional Italian White Pizza With Stracchino and Pesto

White Vegetable Pizza Toppings with Artichokes

This is my list for the moment and more ideas will come later.

I already have my next pizza photographed.

Can you guess what it is with?

To make the pizza dough I use the  and this is my affiliate link, it is very convenient and it always comes out perfect.

If you don’t have the bread machine, see post: How to make the Pizza dough without a bread machine.

And don't forget to check also these two classic Italian Pizzas:

A List Of Pizza Toppings With Fresh Vegetables

This recipe uses the Kenwood bread machine.

If you don't have a bread machine see: How to make the Pizza dough without a bread machine.

For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

List of pizza toppings with vegetables
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5 from 5 votes

Pizza with Fresh Vegetables

Pizza toppings to celebrate Mediterranean vegetables, using for each pizza a typical regional cheese to enhances each produce and its flavour. 
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Servings: 3 people
Calories: 840kcal

Ingredients

For the pizza

  • 450 gr flour (Type 55, All purpose, Plain, Type 0)
  • 250 ml water
  • 1 tsp salt
  • 1 package yeast

Pizza with Mushroom

  • 3 mushrooms you can add more if you like
  • 3 leaves basil
  • 100 gr mozzarella

Pizza with Fresh Tomatoes

  • 2 fresh tomatoes or cherry tomatoes
  • 3 leaves basil
  • 100 gr buffalo mozzarella

Pizza with Grilled Aubergines

  • 1 grilled aubergine
  • 3 leaves basil
  • 1/2 cup tomato sauce
  • 100 gr mozzarella cheese
  • 30 gr Parmesan flakes

Instructions

Make the pizza dough

  • Pour the ingredients into the machine and set the program for fresh dough, number 13 on the Kenwood. NB: when using the bread machine the ingredients should be placed in the exact order as listed above, liquids first.
  • For best result, let the dough rest in the fridge overnight, well floured and wrapped in a plastic bag, otherwise, it will crawl all over the fridge.
    Wrap the pizza dough in the fridge

Prepare the pizza

  • Once the dough is ready, cut it into 3 equal sizes and lay them down on a well-floured baking sheet.
    cut the dough into 4 equal sizes
  • When the dough is rolled flat, it needs to rest for at least 10 minutes before it rises. In the meantime, put the pizza stone in the cold oven and set the oven at 220 C.
  • Once the oven reaches the temperature of 220C, take the pizza stone out of the oven and lay the dough on top.
  • Topp it with the topping of your choice
  • Cook it in the hot oven for 10 minutes

Notes

I created this list of pizza toppings to celebrate Mediterranean vegetables, using for each pizza a typical regional cheese to enhances each produce and its flavour. #yougurardianchef #pizza

Stuffed Calamari Recipe

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Stuffed calamari recipe ( also called stuffed squid recipe) is very common in the Mediterranean countries and I discovered that is very popular during Christmas. I love it any time of the year.

Stuffed Calamari Recipe Vertical

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In case you get confused, calamari is squid in Italian and Spanish.

There are two versions, one with tomato sauce and one without. I like the one without tomato sauce as you can better taste the squid.

I flavour it with white wine and let it simmer in its own juices.

And no, it is not too dry at all !

When your guests cut the calamari in half, they will discover the flavoured breadcrumbs mixed with the tentacles.

Each bite will be filled with flavoured seafood enhanced by garlic, lemon zest, and wine.  

stuffed calamary served

Calamari Squid

Some people are confused by the name: squid, calamari, cuttlefish.

If you want to know more, check the article:

What Are Calamari Squid Cuttlefish and Octopus

You might find different sizes of squids.

Make sure you choose the one with a long body/head so it can hold enough stuffing.

The body/head tends to shrink when cooked so the longer the better.

Also, ask your fishmonger to clean them for you.

It is not difficult to clean them, but kind of disgusting.

You can see a video here below:

Squid Ink

As a matter of interest, I always cut my fish over a dedicated fish board as it is more hygienic.

I use a Index Chopping Board Set  you can find on Amazon (affiliate link)

Each board is colour coded and has a symbol indicating its use e.g. meat (red), fish (blue), vegetables (green), and cooked food (white).

Here are more of my favourite kitchen tools
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For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

Stuffed Calamari Recipe
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5 from 5 votes

Stuffed Calamari Recipe

This recipe of stuffed calamary uses white wine, if you prefer you can replace it with tomato sauce
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Mediterranean
Servings: 4 people
Calories: 423kcal

Ingredients

  • 8 calamari
  • 150 gr breadcrumbs
  • 30 gr Parmesan cheese
  • 1 tsp lemon zest
  • 30 gr parsley
  • 1/2 cup white wive
  • olive oil
  • 2 cloves garlic

Instructions

  • Prepare the breadcrumbs by mixing them with the Parmesan, grated parsley, 1 grated garlic clove and the lemon zest
  • Separate the calamari heads from the legs
    separate the body from the legs of the calamari
  •  Make sure there is no bone left inside the heads
    clean the calamari heads
  • Stir fry the legs with olive oil and garlic
    Stir fry the calamari legs with garlic
  • Cut the legs into small pieces and mix with the breadcrumbs. It is difficult to know how much breadcrumbs you can fit into each head so to avoid having leftover, combine half then combine more as needed.
    mix the calamari legs with the breadcrumbs
  • Fill the heads with the breadcrumbs mix pushing the filling all the way down. Do not overfill them as the head will shrinks when cooking and the filling will pop out if it is too full 
    Fill the calamari with the breadcrumbs
  • Close the ends with a toothpick and pierce the heads so the juices can come out while the heads cook and shrink
    Stir fry in the pan
  • Add 1/2 glass of white wine, cover and let it simmer for 10 to 15 minutes depending on the size of the calamari.
  • Once they are ready, place them on the serving dish, remove the toothpick from the heads and pour the juices on top
  • If you have any legs left a side serve them with the calamari
    Stuffed Calamari Recipe

Notes

Calories 423 calories per serving Fat 9 gr per serving Carbohydrates 56 gr per serving Cholesterol 238 mg Proteins 31 gr per serving Sugar 3 gr per serving Sodium 674 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
 
PIN FOR LATER:
Stuffed calamari recipe is very common in the Mediterranean countries and I discovered that is very popular during Christmas. I love it any time of the year.

Bread Rolls With Spinach And Sun-dried Tomatoes

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These bread rolls with spinach, sun dried tomatoes, and pine nuts are perfect for those days when you want to make something special with no effort.

Bread Rolls With Spinach And Sun dried Tomatoes basket There is nothing homier than a homemade bread, and if you add some of your family favorite vegetables, nuts, and cheese,  you know you are making everybody happy.

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I usually make those rolls on a winter day, when we are having a healthy minestrone soup and the boys want some yummy bread to deep into it.

I put plenty of cheese and they even enjoy having some extra vegetables mixed inside the bread.

I make the dough in the bread machine, and it is the same dough I use for my Panini bread.

If you don't have the bread machine you can find here How to make the dough without a bread machine.

homamade panini bread recipe

Spread the spinach and sun dried tomatoes

Once the dough is done you roll it flat and cover with your favorite mix of vegetables, cheese, and some nuts.

Here I used gruyere cheese because I like a strong cheese with the sun-dried tomatoes, but you can use any cheese.

Mozzarella will give you a nice stringy cheese taste.

 

I use the sun-dried tomatoes my mom sends me from Calabria.

They are locally grown and dried and you can taste the sun at each bite.

They are put in bags at the counter, straight from the barrel where they are sold by weight.

They last for months because they are salted and completely dried.

Before using them I just immerse them in very hot water (at boiling point) to clean and disinfect them.

They are one of my favorite pantry backup-vegetables, I can always count on them when I have no fresh vegs in the fridge.

 

 

Sun dried tomatoes

Stir-fry spinach with onion and bacon

Frozen spinach is another of my backup vegetables resources.

They are among the few vegetables that freeze well and always ready to use when you have no fresh vegetables left.

If you followed me from the beginning you will know that I go shopping only once a week and use The time-saving Vegetable Rule to plan our family weekly meals.

Spinach and sun-dried tomatoes are part of my backup plan.

I love my Bread Rolls with vegs, cheese, and nuts.

If there are any leftover I can freeze them or have them for lunch instead of the usual sandwich.

 

 

 

Bread Rolls With Spinach And Sun-dried Tomatoes

Bread Rolls With Spinach And Sun-dried Tomatoes
Print Recipe
5 from 5 votes

Bread Rolls With Spinach And Sun-dried Tomatoes

These bread rolls with spinach, sundry tomatoes, and pine nuts are perfect for those days when you want to make something special with no effort.
Prep Time2 hrs
Cook Time30 mins
Total Time2 hrs 30 mins
Course: Bread
Cuisine: Italian
Servings: 14 rolls
Calories: 266kcal

Ingredients

For the dough

  • 250 ml milk
  • 40 gr melted butter
  • 1 egg
  • 450 gr flour
  • 50 gr sugar
  • 1.5 tsp salt
  • 1 pkg bread Yeast I prefer Active dry

For the filling

  • 300 gr frozen spinach
  • 1 onion
  • 150 gr sun dried tomatoes
  • 200 gr Gruyere cheese
  • 50 gr pine nuts
  • 2 tbsp oil for frying

Instructions

Prepare the dough

  • Load the ingredients into the machine and set the program for fresh dough (number 10 for Kenwood). The dough will be ready in 1.5 hours.IMPORTANT: in the bread machine the ingredients should be placed in the exact order as listed above, liquids first.
  • Before you take out the dough from the bread machine basket, make sure you have sprinkled the surfaced of the board with plenty of flour. The dough will be sticky so you need to coat it with flour immediately to stop it from sticking to your hands.

Prepare the filling

  • Stir-fry the spinach with an onion until they defrost completely. Let it cool down
    Stir-fry spinach with onion and bacon
  • Prepare the sundried tomatoes and minced them in small pieces

Prepare the rolls

  • Roll the dough into a rectangular shape
  • Spread the spinach and sun dried tomatoes. Sprinkle with cheese and pine nuts
    Spread the spinach and sun dried tomatoes
  • Roll the dough over one side
  • Cut the rolled dough into slices
  • Put the rolls on a baking tin leave enough space around it as they will rise
  • Let them rest for 30 minutes
  • Cook them for 30 minutes at 180C
  • Once they are ready, arrange into a bread basket and serve

Notes

Calories 266 calories per serving Fat 11 gr per serving Carbohydrates 33 gr per serving Cholesterol 30 mg Proteins 12 gr per serving Sugar 7 gr per serving Sodium 4422 mg per serving 
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
These bread rolls with spinach, sun dried tomatoes, and pine nuts are perfect for those days when you want to make something special with no effort. #yourguardianchef #breadrolls