Risotto is a favourite dish – we don’t mind the stirring and find it most meditative. This risotto was made with broccolini from the garden. It is one of our few recipes without a photo – your imagination is required for this one. We have used some of our library pics instead.
Nigel Slater has a recipe in Kitchen Diaries II for Parsley risotto which is very similar to this one – simply replace the broccolini with the chopped leaves of 50g of flat leafed parsley.
Similar recipes include Brussels Sprouts Risotto, Beetroot Risotto, and Mushroom Risotto.
You can also browse all of our Risotto recipes and all of our Broccolini dishes.
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Oh the rich traditional Calabrian Eggplant Parmigiana! So very rich with fried eggplant and a mountain of cheese. But lighter and vegetarian versions exist, using ricotta for some of the cheese and instead of fried eggplant, using grilled or baked. That is what we have today.
Eggplant Parmigiana is actually a Southern Italian version of the original Northern Italian classic. Serve as a side dish or the centre piece of a meal. Crusty bread and a green salad is all that is needed.
Similar dishes include Three Cheese Eggplant Bake, Eggplant Kuku with Cauliflower Puree, Eggplant in Spicy Tomato Sauce, Cheesy Baked Eggplants, and Caponata Siciliana.
Browse all of our Eggplant dishes and all of our Italian recipes. Or explore our Mid Spring collection of recipes.
Continue reading “Parmigiana di Melanzane con Ricotta | Eggplant Parmigiana with Ricotta”
Nothing says Spring like green vegetables – such as asparagus, peas, broad beans, fresh herbs. Ottolenghi makes salads from only green items, and they are divine. They truly belong to Spring – green is Spring’s colour.
Despite the heat this Spring I was craving risotto, so it had to be one to celebrate the season. As luck would have it, I had some home grown broad beans and some peas in the freezer. The risotto is made in the usual way – no variations or neat tricks here. Just stirring for 18 mins for a perfect dish.
Similar recipes include Broccolini Risotto, Sea Spaghetti, Cucumber and Edamame Salad, Brussels Sprouts Risotto, Beetroot Risotto, and Tomato Risotto.
Browse all of our Risotto recipes and all Italian dishes. Or explore our Late Spring collection of recipes.
Continue reading “Spring Risotto | Pea, Edamame and Baby Broad Bean Risotto”
Pasta is not just a main dish – it makes beautiful salads, and also great side dishes. This one uses tiny pasta – use any of the tiny pastas, the sort that are commonly used in minestrone. The pasta is cooked then mixed with peas that have been cooked with parsley, garlic and onion. This is a fairly simple dish – there are much more fancy ways of making this, but we love this very simple version.
You can make this dish with other veggies too – tiny cubes of carrot barely cooked, sweetcorn, the youngest tiny broad beans etc.
Similar dishes include Pasta with Avocado, Rocket Salad with Penne Pasta, Capunti Pasta with Tomatoes, and Buttered Orzo Pasta.
Browse all of our Pasta dishes and our Pea recipes. Or explore all of our Mid Spring dishes.
Continue reading “Tiny Pasta and Peas”
When I had a fennel bulb sitting in the bottom of the fridge, my friend Jude came to the rescue with this easy cooked-in-the-oven dish, a la Grecque in style, melt-in-the-mouth in texture and oh-my-goodness flavour-wise.
The fennel, topped with parmesan cheese, is slowly cooked in wine and olive oil until achingly tender, then uncovered and left to crisp and caramelise. It is perfect either hot from the oven or at room temperature. It works well as a side dish, starter or part of a mezze, tapas or grazing plate.
Similar recipes include Fennel Jam, Baked Fennel Stuffed with Feta, Fennel and Potato with White Peas and Garlic, and Braised Fennel with Capers, Olives and Ricotta.
Browse all of our Fennel dishes and our A la Grecque recipes. Or explore our Late Winter dishes.
Continue reading “Fennel a la Greque with Parmesan”
This is a gorgeous and quick pasta dish of 3 or 4 ingredients – so unusual in today’s current fashion of long ingredient lists. It is often also called Fettuccine Alfredo, although it’s original name was Fettuccine al Burro.
Traditionally this dish did not include cream – the sauce was an emulsion between butter and parmesan. However, the American version is made with cream, butter and cheese. Choose which ever version you prefer.
It is said that in the 1020’s Alfredo, a restaurateur, was trying to find a dish that his pregnant wife, who had lost her appetite, would eat. He added cheese to a simple pasta-and-butter dish and she loved it. When he introduced it to his restaurant it became popular around the world.
Similar dishes include Pasta and Peas, Pasta with Avocado, Vermicelli with Charred Broccoli, Pasta with Broad Bean Puree, Pasta with Yoghurt and Cheese, and Tagliatelle with Walnuts and Lemon.
Browse all of our Pasta recipes and explore our Mid Winter dishes.
Continue reading “Fettuccine All’Alfredo | Fettuccine with Butter and Parmesan”
I adore dishes that can be made in 10 mins or under. Here is an easy pasta dish – delicious – that is the perfect week night dish. It is great for lunches too, if you are at home. Put the pasta on to cook, dice the avocado, make the herb oil, mix all together and serve.
Similar dishes include Pasta and Peas, Fettuccine Alfredo, Pasta with Roasted Capsicum, Pasta Baked with Cabbage and Cheese, and Pasta with Yoghurt, Peas and Chilli.
Browse all of our Pasta dishes and our Italian food. Or explore our Mid Winter recipes.
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We made a lot of minestrone soups this Winter – hearty vegetable soups fortified with dried beans and pasta. Minestrone is that perfect, soupy blend, often with vegetables. It is a bowlful of goodness that leaves one sated and nourished, and feeling happy and content, at any time of the year. No one can resist a good minestrone.
In this version, the vegetables are roasted before the soup if made with cannellini beans and vermicelli pasta. It is another incredibly delicious variation on a theme – the vegetables are a seasonal mix so that soup can be made at any time of the year.
We will often make a minestrone on the weekend in Winter – it is so hearty that a bowl of soup, some crusty bread and a simple salad is all that is needed for Wintery Weekend dinners. We are taking our inspiration from Ursula Ferrigno’s books.
Similar dishes include Tiny Pasta in Broth, Geonese Minestrone, Lentil, Barley and Vegetable Soup, and Italian Farmhouse Vegetable Soup.
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Continue reading “Minestra con Pasta e Verdure Arriostite | Minestra with Pasta and Roasted Vegetables”
In Tuscany this is a popular soup that is often served in the olive harvesting season so that the emerald green, grassy and fruity new olive oil can be drizzled liberally over the soup and on toasted bread. When making this soup, try to find the best tasting olive oil that you can.
Similar recipes include Minestrone, Cauliflower Soup with Almonds, and Creamy Kohlrabi Soup.
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One of my online friends calls this technique hypercooked vegetables – long cooking so familiar in the traditional Italian and Greek cuisines. The result is a surprising lusciousness, intensity of flavour, and an almost stickiness. They are deeply flavoured and a little tart. I have made this dish with cabbage and with beetroot greens, but I am sure it would work with any leafy greens that do not collapse immediately on heat (eg most of the salad greens would be unsuitable).
You will find it difficult to stop diving into the cooking pot once these have collapsed down into their jammy texture. But if you do leave some, serve as a side dish, or over rice or any other grain, lentil or bean (freekeh, couscous, white beans, burghul, red rice, etc), turn into a soup with a handful of the one of the tiniest soup pastas, orzo pasta or rice, or just ladle it over thick slices of toast with a drizzle of olive oil. I have also cooked turnips, diced, and added to these beetroot greens. I sometimes add sultanas to counterpoint the tartness.
The mustard seeds and cumin that I added this time are purely optional.
Do try on a lazy Sunday afternoon, when you have time to let the greens collapse and intensify.
Similar recipes include Greek Village Salad, Parsley Braised with Tomatoes and Olive Oil, and Green Beans with Tomatoes.
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Continue reading “Collapsed Beetroot Greens (or any Greens or Cabbage) with Mustard Seeds and Vinegar”