Parmigiana di zucca e lenticchie - Squash and Lentil Parmigiana

Today I feel like having a vegetarian Sunday lunch: something special but without meat. I prepare a winter Parmigiana, made with squash, lentils and spinach.
I start by cooking my ingredients, separately and in a different way: I bake the squash for 20 minutes, as I want it still crunchy.
I sauté my small brown lentils with onion and carrot and then I braise them in a little tomato passata and vegetable stock for 30 to 40 minutes.
I  sauté my spinach in oil and garlic for 5 minutes.

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.

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.

Zuppa castagne e cavolfiore - Chestnut and Cauliflower Soup

Here I propose an hearty soup for these cold days. Chestnut is one of my favourite winter ingredients I add to many recipes.  Nutritious and comforting, the chestnut soup could easily be served as a main course. 

Zuppa cavolfiore e lenticchie rosse - Cauliflower and red Lentil Soup

I could live on soups and I always enjoy making new ones, especially in the cold season. 

Crudité d’inverno con mimosa d'uovo – Winter Salad with Egg Mimosa

Winter  strikes me with its variety of vegetables. Surprisingly enough, in winter I take the chance of preparing crunchy and tasty salads every day. 

Zuppa d’orzo e lenticchie – Pearl Barley and Lentil Soup

This is my midweek soup, which could last until Friday for my husband and I. We do not get bored as it improves and changes in consistency and flavour every day. 
The combination of pearl barley, lentils and pancetta transforms the dish into a rich comfort food meal. 
Savoy cabbage and leek are essential to sweeten this winter dish. 

Lenticchie e fregola con pomodorini al forno - Lentil and Fregola with cherry tomatoes

Fregola is typical pasta from Sardinia, shaped like giant couscous. Traditionally fregola is cooked in the same way as risotto and served with a vongole and tomato sauce.

Vellutata Ceci e Castagne - Chickpea and Chestnut Veloute

Foto di Giulia Verdinelli

I would put chestnuts everywhere, from soups to desserts,  from meat to fish dishes. 
Here I propose a veloute' recipe I start serving in autumn. It is a delicate and nutritious dish, the perfect comfort food for short and wet days. 

Matuffi

October: time for matuffi.

Minestra Farro e Ceci - Farro and Chickpea Soup

Farro and chickpeas are two ingredients already popular in ancient Roman cuisine. Combined with tomato comfit, they turn into a tasty and colorful soup, enjoyable at the end of summer. Serve with plenty of fresh herbs.