venerdì 18 gennaio 2019

Polpette vegane di cavolfiore - Vegan Cauliflower Boulettes


The cauliflower is one of my favourite winter vegetables. Here I make it into vegan boulettes, which could be served both as a main course or as a side dish.


As for the cooking method, I would suggest baking your cauliflower in order to keep the vegetable dry, crunchy and tasty. It takes around 20 minutes to have it ready.


You blitz your cauliflower in the blender into a coarse mixture, flavouring it with the ingredients you prefer. I added saffron, capers in salt and oregano.


The binder is breadcrumbs. Homemade from stale bread.


I coat them in flour and bake them for 12 minutes in little oil.



Polpette vegane di cavolfiore - Vegan Cauliflower Boulettes

The florets of a large cauliflower
1 tablespoon capers in salt, washed and drained
A good pinch saffron, dissolved in one tablespoon of hot water
1 tablespoon oregano
3 tablespoons homemade breadcrumbs
Flour to coat
Extra virgin olive oil
Sea salt
Black pepper

Serves 4
Preparation time: 20 minutes
Cooking time: 30 minutes

1. Heat the oven to 180 C, with fan.

2. Line a large oven tin with parchment and drizzle with oil.

3. Arrange the florets over the tin, drizzle with extra oil and sprinkle with little salt.

4. Bake for 20 minutes, stirring it once.

5. Place the baked florets into a blender along with saffron, capers and oregano.

6. Transfer the cauliflower mixture into a bowl and stir in the breadcrumbs. Season with salt and pepper.

7. With your hands, mould the boulettes the size of a golf ball; coat with flour and arrange them on the tin.

8. bake for 10 minutes, turning them once. Serve warm.




martedì 1 gennaio 2019

Polpette di lenticchie rosse - Red Lentil Boulettes


In Italy, we celebrate the new year's day with a traditional dish of lentils, which should bring luck and money. Today, the 1st January 2019, I make red lentil boulettes to start the new year with a new lentil recipe.

venerdì 2 novembre 2018

Dahl con polpettine di agnello e cavolo riccio croccante - Dahl with Lamb Boulettes and Crispy Kale


Dahl is one of my favourite dish in the cold season. I prepare it at least once a week, as it is quick, healthy, tasty, comforting  and so versatile that I can always serve it in different variations. Today, I combine my dahl with mini-boulettes of minced lamb and I finish it with crispy kale. Three dishes - dahl, boulettes and crispy kale - in one-course meal to share with family and friends. If you prepare and cook the boulettes and the kale while the dahl is simmering, it will take no longer than half an hour to have your meal ready. It is just a question of organisation. 

domenica 16 settembre 2018

Cosce d'anatra all'arancia - Duck Legs in Orange Sauce

Autumn is in the air, with the first chilly mornings, with the shorter evenings, with the pleasure of staying at home at night. Yesterday, I officially inaugurate the new season by preparing a slow-cooked dish: the duck legs in an orange sauce. On Saturdays I buy my ingredients at the farmers' market, where I find the best duck ever. To get it, I need to be there early, not later than 9 am. Here we are!


I slow cook my duck in the oven for almost 3 hours but I first sauté it in the pan, coated in flour and without any oil in order to remove its grease and get a crispy skin.

lunedì 10 settembre 2018

Zuppa di spinacini selvatici - Wild Spinach soup

The beginning of September is gloriously fruitful in the mountains.  I like picking wild mushrooms and berries,  without forgetting the last wild herbs, which are still good to make delicius dishes. There are still plenty of wild spinach around, so today I prepare a soup  inspired by a local recipe.


martedì 1 maggio 2018

Crocchette di melanzane - Aubergine 'Crocchette'


This is a Sicilian dish I have always loved to make, but I didn't have a precise recipe. Not because my Sicilian friends want to keep their recipes for themselves. They are generous by nature and culture, but they are simply unable to write them down. They cook following their inspiration and feelings. I watched them making their aubergine crocchette, but I needed to measure ingredients and time in order to share the recipe with everybody.