Back Winter recipes

Soup with spelt, beans and vegetables

A well-balanced single course, that is suitable for cold winter days and made up of ingredients from poor cuisine.

Ingredients: Spelt 100 g - Cannellini beans 100 g – Carrot 1 - Onion 1 - Celery 1 stick - Garlic 1 clove - Bay leaves - Parsley - Basil - Sage - Extra virgin olive oil.

Procedure: Chop carrot, onion, celery, garlic, parsley, sage, and bay leaves and put them into a saucepan together with the beans and two litres of water. Cook for about 90 minutes. Add the spelt, two tablespoons of oil, and a pinch of salt. Cook for another 30 minutes or so, stirring often. Serve.

Fennel and orange salad

This is an excellent side dish characterized by a fresh and seasonal combination of ingredients.

Ingredients: Fennel - Oranges - Pumpkin seeds - Salt - Extra virgin olive oil - Vinegar (optional).

Procedure: Clean, wash, and thinly slice the fennels. Put them into a bowl. Separately, peel the oranges and slice them as well. Combine the ingredients, add the pumpkin seeds, and drees the salad with salt, olive oil and vinegar to taste. Serve.

Millet and lentil soup

This winter recipe is well-balanced and nutritious. It’s an excellent single course to be served with a generous portion of seasonal vegetables.

Ingredients: Millet 300 g - Red hulled lentils 200 g - Shallot 1 - Tomato sauce to taste - Vegetable broth - Turmeric - Rosemary - Salt - Pepper - Extra virgin olive oil.

Procedure: Finely chop the shallot and the rosemary, and brown them in a saucepan with a little oil. Add some tablespoons of tomato sauce, lentils, millet, salt, and pepper. Brown for a few minutes, add the vegetable broth, and cook on a low flame with the lid on. When cooked, add turmeric, a drizzle of raw oil and serve.

Wholemeal toast with con cardoons and black cabbage

It’s a bruschetta with wholemeal bread and typical winter vegetables. This recipe represents an interesting and quick idea for a starter or a side dish.

Ingredients: Black cabbage 1 - Cardoon 1 - Wholemeal bread 6 slices - Garlic - Chili pepper - Salt -Pepper - Extra virgin olive oil.

Procedure: Clean and blanch the vegetables in boiling water. Cut the cardoons into strips and pan-fry them with garlic and chili pepper. Toast the bread slices, rub them with garlic and season with a drizzle of oil. Stir-fry the kale as well and finally put the vegetables on the toasted bread. Serve.

Savoy cabbage and potato rolls

This is a very simple and tasty recipe, that can be served as a starter or a main meal.

Ingredients: Savoy cabbage 4 leaves - Potatoes 2 - Scamorza (cheese) 100 g - Milk to taste - Grated Parmesan cheese to taste - Nutmeg - Salt - Pepper - Extra virgin olive oil.

Procedure: Cook the potatoes in boiling water and mash them. In a little saucepan heat the milk and add it to the mashed potatoes together with the Parmesan cheese, nutmeg, salt and pepper. Separately, blanch the cabbage leaves, drain and let them cool. Spread the cabbage leaves and distribute the mashed potatoes and a few cubes of scamorza cheese in the centre of each one. Roll and close the leaves and place them in an oiled baking tray. Sprinkle with Parmesan cheese and bake at 200° until golden brown.

Vocabolario ARIANNA

Ricette mediterranee