Today’s recipe is for a common style of salad around the Mediterranean – it is light and full of sunshine! Herby and lemony, it feels so healthy and is ideal for outside eating in Summer.
The Mediterranean style salad of quinoa and cannellini beans is quick to put together. Super simple once the beans and grains are cooked, it is ready in minutes and very delicious. It is an Ottolenghi recipe that does not have a mile-long list of ingredients or dozens of steps in the recipe. Tucked away in a corner of a page in his book Plenty More, it is a salad that should not be missed.
It is a very white salad, so it looks great served next to a salad with lots of tomato or pomegranate seeds. If you use red quinoa, it looks very elegant against the cannellini beans!
Similar dishes include White Bean Salad with Tahini, Grilled Eggplant Salad with White Beans, and Roasted Red Pepper Salad with White Beans.
You might like to see our other Quinoa recipes and Cannellini Bean recipes. All of our Salads are here. Browse all of our Ottolenghi recipes here, or explore our collection of easy Early Summer dishes.
Continue reading “Quinoa, Parsley and Lemon Salad with Cannellini Beans”
If Focaccia is half way between pizza and bread, then Schiacciata is half way between Focaccia and Pizza. It is flat and usually infused beautifully with olive oil.
Originally cooked in the ashes of the hearth, schiacciata, meaning squashed, is flat and 2 – 3 cm thick (but can be thinner). Variations of the bread are made throughout Italy. In Tuscany, it is simply brushed with olive oil and sprinkled with salt. Herbs such as rosemary can be added. A sweet version with grapes and sugar is also made.
This recipe with onion and cheese is great weekday lunch-at-home fare, even for Sunday night supper. It is great with a hearty soup. Maybe Onion Soup would be fabulous. In late Summer, pair it with ripe, bursting figs and celebrate the end of summer.
You might also liked our Focaccia recipes. Our pizza recipes are here. If you need pizza dough, the recipes are here. Feel free to browse other recipes from our Retro Recipes series. Or explore our Late Spring dishes.
Continue reading “Schiacciata with Cheese Topping”
This Umbrian Sauce is an approximation of an old recipe for a sauce which is said to cure many maladies, using modern day ingredients. It keeps very well in the fridge, so if you are feeling under the weather, make a batch and drizzle it on everything. I do love it on a green salad. Since moving into this house with its excellent back yard, we are never without greens suitable for salads.
It is herby and mustardy. You can imagine why it has a reputation of being a cure-all.
Similar recipes include Garlic-Yoghurt Dressing, Roast Capsicum Sauce and Dressing, Almond Butter Dressing, and Umbrian Broad Bean Puree.
You might like to browse our Dressings here and Sauces here. Our Italian recipes are here. Or browse our Late Summer recipes.
Continue reading “Umbrian Sauce for a Cure | Salsa di Curata | Herby Mustard Sauce or Dressing”
Traditionally an Easter dish, this Umbrian Broad Bean Puree is eaten on toasted crusty bread that has been drizzled with olive oil. But it is equally as good with vegetables, pasta and as a dressing in salads.
It is a simple but gorgeous, flavoursome dish.
Similar recipes include Broad Bean Puree with Chilli Oil, Umbrian Cure-all Sauce, Young Broad Bean Pod Puree, Broad Bean and Mint Mash, and Broad Bean and Butter Bean Spread.
You might like to look at our other Broad Bean recipes. Browse our Italian recipes here, and our Broad Bean Puree recipes are here. Or take time out and explore our Late Spring recipes.
Continue reading “Umbrian Broad Bean Puree | Broad Bean Sauce”
Do you have a grape vine, or access to grape vine leaves? Then this is for you. A great tea time snack, they are definitely delightful.
Pecorino is wrapped in vine leaves and then grilled until the cheese melts and the leaves crisp a little. You can even cook these on a BBQ.
Grape leaves are best picked from grape vines in the Spring and Early Summer, while they are still tender. Select young whole, medium leaves. Make sure that the leaves haven’t been sprayed.
Similar recipes include Mushrooms Baked in Grape Vine Leaves and Grape Vine Leaf Powder.
Browse our grape vine leaf recipes, our Italian dishes and our French recipes. Or take some time to explore our collection of Late Spring recipes.
Continue reading “Grilled Pecorino Wrapped in Vine Leaves”
Orecchiette is a little shell shaped pasta, delicious and sourced from my newly-found Italian providore not far from our new house. It’s a delightful little shop, family run, with the most warm, friendly and helpful staff. As I stocked up with supplies I was asked what I was cooking and we discussed recipes and methods for ages.
Broad Beans are my passion of the moment, food-wise. Neglected for all of the other years of my life, we are also very fortunate to have an Italian-owned green grocery close by. So Broad Beans are there by the big box full every week, and now we grow our own also. I have fallen in love with this little green, grassy tasting fresh bean. It has been great to see the season through, from the tiny new pods, to the larger, more mature pods later in the season, and to adapt recipes as the season progresses.
Similar recipes include Saffron Mograbieh Pilaf with Broad Beans, Penne with Broad Beans and Ricotta, Broad Beans with Feta and Preserved Lemon, and Broad Beans with Crispy Garlic.
You might like to look at our other Broad Bean recipes. Browse our Italian recipes here as well. Our Pasta recipes are here. Or take time out and explore our Late Spring dishes.
Continue reading “Orecchiette with Broad Beans | Pasta and Broad Beans”
Beetroot Risotto is something very special. Bright ruby red, luscious, creamy, just perfect with a glass of wine and a salad. Enjoy!
We have been making this risotto since 1999 – that’s such a long time. Risottos for us are a wonderful Friday night meal if we are eating and relaxing at home. The week is done, we can take our time, chat, listen to music, drink a little wine if we are in the mood.
I love to make this when I can find beetroot straight out of my garden. The first time I made it, all those years ago, was with fresh beetroot straight from an organic Clare Valley vegetable garden. The difference in taste to store-bought beetroot is amazing. Right now, we try to keep our own beetroot growing in our garden.
The risotto is such an beautiful colour. Serve on white or green plates for maximum effect.
If this is the first time that you are making risotto, read Risotto Basics 101 first. If this is the first time you are roasting beetroot, have a look here.
Similar recipes include Parsnip Risotto, Asparagus Risotto, Beetroot and Pinot Risotto, and Risotto with Mushrooms.
You might like our other Beetroot recipes or our other Risotto recipes. Check out our easy Late Spring recipes here.
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. You can find other recipes from that blog in the Retro Recipes series.
Continue reading “Beetroot Risotto”
Risotto is such a comfort dish, packed with flavour. For us it is a Wintery night time dish that we love to eat in relaxed style with the fire going and the talk about family and life.
This risotto is creamy and beautiful, with heaps of cheese including some Gorgonzola. You know how you love that Four Cheese Pizza? You will love this Three Cheese Risotto. It really is white on white on white on white on white (onion, rice, milk, cheese, plate).
One thing that is a must read if you are cooking your first few risottos. How to Cook Risotto – it also explains which rices to use for the best results in making risotto.
Are you looking for other Risotto recipes? Try Beetroot Risotto, Risotto with Mushrooms, Asparagus Risotto with Basil, and Caramelised Roasted Pumpkin Risotto.
Or are you after Cheesey dishes? Try Cheese and Eggplant Torte, Mascarpone and Gorgonzola Torte, and Melted Cheesey Toast on the BBQ.
You can browse all of our Risottos, or all of our Italian dishes. Or explore all of our Late Autumn dishes.
Continue reading “Three Cheese Risotto”
What a delight Spring must be in Italy! I can only imagine. And tucked amongst the dishes served outside on South Italian hillside terraces is this dish that marries pasta, broad beans and ricotta. I also use the soft Persian style feta that I get locally from an Afghani grocery shop. It is divine.
Use Penne Rigate if you can find it, the ridges on it retain the pasta sauces really really well. For the broad beans, double peel them unless they are really, really young.
Similar recipes include French Braised Lettuce, Peas and Broad Beans, Orecchiette with Broad Beans, Broad Bean and Mint Dip, Spring Pasta with Broad Beans and Mint, and Pan Fried Broad Bean Salad.
Browse all of our Broad Bean recipes, and all of our Italian dishes. Our Pasta dishes are here. Or explore our Mid Spring collection of recipes.
Continue reading “Penne con Fave e Ricotta | Penne with Broad Beans and Ricotta”
Broad Beans, Tomatoes, Garlic, Parmesan or Pecorino, and herbs is such a classic combination, and can be used in an infinite variety of ways. Mix them up as a pasta sauce, use them in a Spring risotto, mash them for a dip or spread, and make different salads from them.
Today we use these ingredients in a lovely light lunch salad, or for a first course in the evening. It is so deliciously light, hard to resist.
Similar recipes include Broad Bean and Tomato Salad, Broad Beans with Crispy Garlic, and Glorious Five Bean Salad.
Browse all of our Broad Bean recipes, including our Broad Bean Salads. Our Italian recipes are here. Or explore all of our Mid Spring dishes.
Continue reading “Broad Bean Salad with Parmesan, Basil and Garlic Chips”
Parsnips – perhaps Winter’s best vegetable. So sweet, and they keep their flavours whether boiled, steamed or roasted. They take to many different pairings and treatments. Today, a risotto, and the recipe comes from the multi-continented Ilva, the great food photographer and the author of a beautiful blog that sadly no longer exists, Lucullian Delights.
I am very grateful that, before Ilva closed her blog, she allowed me to save my favourite recipes. I like to think that some of her recipes will live on now. This is one of her wonderful risotto dishes – subtle, divine. I have made a few minor adjustments to suit our tastes and availability of ingredients.
I love the use of white pepper in subtle dishes (Asian foods, cauliflower dishes, with parsnips, for example). In this recipe I have layered pepper flavours by using both white and black pepper.
If this is the first time that you are making risotto, read Risotto Basics 101.
Similar recipes include Three Cheese Risotto, Risotto with Mushrooms, Tomato Risotto, Asparagus Risotto with Basil, and Caramelised Pumpkin Risotto.
You might also like our Parsnip dishes, our Risotto recipes, and our Rice recipes. Our Italian dishes are here. Check out our easy Early Spring recipes too.
Continue reading “Parsnip Risotto with Rosemary”
Sometimes we forget that Simple is Better. I do say that a lot, because sometimes we forget. As I write Nigella Lawson is being savaged for her “too simple” new cookbook. It is difficult to understand – Jamie Oliver didn’t face the same criticism with his 30 Minute Meals, 15 Minute Meals, or meals with just 5 ingredients. But we really have become used to complicated food – Ottolenghi, for example. His beautiful food cannot be called simple. Master Chef dishes are mind bogglingly complex. We all want to be Iron Chefs.
I *love* to get back to basics. Simple food, simply cooked, banging with uncomplicated flavours where the ingredient shines. Grilled Peppers with Olive Oil. A plate of Olives. Crumbled Feta. Cucumbers with Rice Vinegar. Green Beans with Garlic. A plate of Spinach. Yoghurt with Cumin. Crusty Bread. Grilled Eggplants. Steamed Potatoes. The list goes on and on. So today, this is a reminder that salt and pepper is often all that is needed.
The recipe today is a Broad Bean Salad, simple style. We add a second salad that takes the minimalistic version and adds olive oil, lemon juice and feta. It too is delicious without being overly complicated.
Both are great additions to a tapas spread or a mezze plate. They even make a great afternoon snack.
Similar recipes include Simple Chickpea Salad, Simple Celery Salads, and Simple Cucumber Salad.
Other Broad Bean dishes to try are Orecchiette with Broad Beans, Broad Beans with Feta and Preserved Lemon, Young Broad Bean Pod Puree, Broad Beans with Crispy Garlic, Broad Bean Salad with Tomato and Thyme, and Glorious Five Bean Salad.
Browse all of our Broad Bean dishes. Our Salads are here. Or check our our collection of Early Spring recipes.
Continue reading “Broad Beans Mezze | Salad of Broad Beans with Sea Salt and Black Pepper AND Broad Beans with Feta and Dill”
Difficult to stop eating this delightful dip
Our love affair with Broad Beans continues with some mashes. Broad beans mash very well – especially later in the season when the beans are not as young and tender as they were earlier in the season.
This is easy to make, but it is necessary to double peel the beans – first remove them from the pod and then peel each bean. For this recipe it is Ok to cook the beans for a few minutes before peeling – they are also easier to peel once cooked.
Similar recipes include Saffron Mograbieh Pilaf with Broad Beans, Umbrian Broad Bean Puree, Young Broad Bean Pod Puree, Spring Pasta with Broad Beans and Mint, Broad Bean and Butter Bean Spread, and Avocado Smash.
You might like to browse our other Broad Bean recipes. Or explore our other snacks. Our Late Spring recipes are here.
Continue reading “Broad Bean and Mint Mash | Broad Bean and Mint Dip”
Yay for simple pasta dishes. We have a few recipes for such dishes, and most of them feature tomatoes in some form. Tomatoes are so easy to chop and add to pasta with some olive oil, garlic and basil. A bit of parmesan. And a tasty dish is born.
While the base ingredients are almost the same in the simple dishes, the way they are treated will vary, and that changes the dish. This recipe uses those base ingredients but they are chopped finely to make a sort of uncooked sauce. It is mixed with ricotta and left for an hour for the flavours to develop. Easy. Good.
This dish goes well with any pasta, really. Use short ones, curly ones or long strands. Spaghetti and bucatini are particularly good, and I love it with Penne. It is best made in Summer, or early Autumn, when our Australian tomatoes are at their best.
Are you looking for other Pasta dishes? Try Fettuccine with Cheese and Pepper, Pasta with a Cauliflower Sauce, and Pasta with Chilli and Olive Oil.
And why not make your own Pasta? How to Make Eggless Pasta.
You can browse all of our Pasta dishes, our many Tomato dishes, and all of our Italian recipes. Or simply browse our Early Autumn dishes.
Continue reading “Pasta alla Crudaiola | Pasta with a Raw Tomato Sauce”
Celebrate Spring with Broad Beans
This has been the year of the Broad Bean in our household. A rarely used vegetable before last year, it is again a focus for us this Spring – we found that we actually love Broad Beans. Our local Italian green grocery near our new house has large amounts of them – something that our inner-city grocery did not carry, even during Spring – so it is easy for us to celebrate this humble bean.
When you buy broad beans, young and fresh is best – they have a sheen on the pod, and will be bright green, crisp to the touch and without any black marks or blemishes. Pods are usually about 10cm long.
This pasta dish celebrates all that is Spring. Fresh and herby, it is a delight. We have used broad beans here, but it could easily use asparagus, peas or the last of the globe artichokes of the season. Or use them all together!
Remember to double-peel broad beans. Remove them from the pod, then scald them for around 30 – 60 seconds. Place in cold water then drain. With a sharp small knife make a nick in the top or side of each bean and slip it out of its skin.
Are you after other Pasta recipes? First, check out our home made eggless pasta. And try Penne with Broad Beans and Ricotta, Rice and Orzo Pasta, Hand Made Pesto, and Pasta with a Cauliflower Sauce.
Are you after other Broad Bean dishes? Try Fava Bean Puree with Dill, Tawa Broad Beans, Broad Bean and Butter Bean Spread, and Glorious Five Bean Salad.
Check out our other Broad Bean recipes, and other Pasta recipes. Our Italian dishes are here. Or take some time to explore our Late Spring recipes.
Continue reading “Spring Pasta with Broad Beans and Mint”