Countdown: – 3 days! Yes, just 3 days and I will be back in Italy! My heart is running fast with joy. Visiting parents, walk in the city center, make some shopping, drink tons of cappuccino, … and the great thing: living faraway means that your mom is so happy to see you that will cook the best food she’s able to. You can request everything you want and she will spend time in the kitchen just for you, so I guess that we’re going to have almost 3 days of “Sunday lunch”.
I call it “Sunday lunch” because really in Italy, and especially in my family, Sunday was the day when mom had more time to cook and is the traditional day to eat lasagna, or home-made pasta al forno (baked pasta). I’m so happy to come home that I want to celebrate sharing my recipe for vegetarian pasta la forno with you! Hope you will enjoy it, buon appetito!!
– 3 tablespoons of extra virgin olive oils
– 1 onions finely chopped
– 2 pepperoni (1 yellow and 1 orange)
– 1 eggplant
– 1 zucchini
– 1 cup of frozen peas
– 2 bottle of tomato sauce
– 500 g rigatoni
– 250 g Appenzeller cheese (or mozzarella or Emmethaler)
– Parmesan cheese (grated)
Pour 3 tablespoons of extra virgin olive oil in a large pan, add the onion finely chopped. Cook for few minutes at low flames, till the onion becomes soft. Increase the heat and add the 2 pepperoni wash and cut in small cubes. Cook for about 5 minutes, then add all the other vegetables. Cook for 10 minutes mixing well then add the tomatoes sauce and adjust with salt. Let boil, then put medium flames, cover and cook for around 30 minutes. Meanwhile cook the pasta in salted boiling water, drain it al dente (meaning that it shouldn’t be too soft) and mix with your vegetarian sauce. Add cheese cut in small cubes and a generous bunch of grated parmesan cheese. Toss well and cook in pre-heated oven (180°C or 360°F) for around 30 minutes, till cheese is completely melted.
Hallo world, it’s been a long time since my last post. In these months tons of things happened in my life: most important is that, after 2 years being a full time mom, I started again to work. It has been a great challenge start again, find a new routine, try to find the right approach to do everything but I enjoy every minute! I just miss the time I used to spend in the kitchen… now is not that much, but I’m try to cook at my best, to be creative and to find again time to write in this blog!
So here we are with a new recipe that represent perfectly what is my approach in the kitchen in these busy days: cook genuine, easy and fast dishes, healthy and not boring, trying to be as creative as I can be. Few months ago an American friend of mine explain me the great healthy advantages of the vegan diet and told that she tries to cook vegan almost 3 times per week. It’s funny how I realized that actually Italian Cuisine and Mediterranean diet actually have a lot of vegan recipe (think at the basic ingredients: pasta, tons of wonderful vegetables, olive oil, fruit, bread…). I will never stop to eat meat or fish, but the idea to cook vegan almost 3 times per week really seems to be a good start.
I hope you’re feeling hungry by now so let’s go to the recipe, my way to the Italian super classic “orecchiette coi broccoli” (small ears pasta with broccoli). Buon appetito!
Ingredients: (serves 4)
– 360 g small ears pasta
– 2 tablespoons of extra virgin olive oil
– 1 garlic glove
– 1 big broccoli already boiled
– 20 sundried tomatoes under olive oil grossly chopped
– A handful of black olives grossly chopped
Pour the extra virgin olive oil in a pan with the garlic, add the broccoli grossly chopped. Cook at medium flame for a couple of minutes, then add the sundried tomatoes and the black olives. Adjust with salt, add a spoonful of boiling water and cook at low flame for 10 minutes. Meanwhile cook the pasta in salted boiling water, when it’s ready drained it and pour in the pan with the vegetables. Toss well adding some olive oil. Buon appetito!