Category: Side dishes

• Eggplant Cordon Bleu

  The eggplant cordon bleu is a variant of the known chicken cordon bleu. This version is much lighter and easy to prepare. You can really make it in little time. And it doesn’t require any special expertise. INGREDIENTS 2 eggplants3 eggsBreadcrumbsParmesan cheeseFlourSalt and pepperExtra virgin Olive oilMozzarella and prosciutto to stuff them METHOD Cut the…

• Fried Potato Peels

  No waste recipe: do not throw away the potato peels, they can be perfect for your next aperitivo!  You just need to wash and dry them, sprinkle with rosemary and salt and then fry them in vegetable oil until they are crispy and brown!  Believe us, you will never throw them away anymore! INGREDIENTS Potato…

• Stuffed Zucchini Flowers

  Today we’re making stuffed zucchini flowers. Roasted and flavorful, these are always a perfect Spring-Summertime treat and a fantastic appetizer to share. INGREDIENTS 8 zucchini flowers 200 gr ricotta cheese2 tablespoons of Parmesan cheese 1 eggSalt Pepper Breadcrumbs Extra virgin olive oil METHOD Mix in a bowl the ricotta cheese together with the Parmesan cheese, egg, salt and pepper. Then…

• Multi color Italian Hummus and Piadina

  Waiting for Summer, enjoy these multi color Italian Hummus together with a fresh home made Italian Piadina.  With a few simple ingredients, you really can make a creamy smooth homemade hummus, Italian style. INGREDIENTS for the pink hummus 200 gr precooked chickpeas2 precooked beetroots1 lemonParsleySaltPepperExtra virgin olive oil INGREDIENTS for the yellow hummus 400 gr precooked…

• Sott’olio vegetables

  Today we want to show you how to make “sott’olio” vegetables. The “sott’olio” is a very famous Italian technique to preserve food in extra virgin olive oil. Sott’olio vegetables are delicious on an antipasto platter (served as a bruschetta), as well as a side dish. At the beginning of December, Cristina usually prepares a few…