Archives for posts with tag: recipe

me again. long time no blog, must have been hybernating. anyway, spring is back and so is my beloved spinach. here’s a quick recipe i put together with my beloved one last sunday night. i call it “Tripple S” (spaghetti, spinach, sardines)

here’s what you need:

  • 500gr fresh spinach from the market
  • 1 tin sardines in saltwater
  • 2 small onions
  • 2 cloves of garlic
  • olive oil
  • 250gr spaghetti
  • 2 tbs pine nuts

bring water to the boil, wash the spinach, chop the onions and the garlic

in a medium sized frying pan gently roast the pine nuts, when done remove the pine nuts and gently fry the chopped onions in some olive oil, then add the sardines, turn heat to a minimum and add the chopped garlic

when the water boils, add salt and the spaghetti

about 3-4 minutes before the spaghetti are al dente, add the spinach. once the spaghetti are al dente, pour spinach and spaghetti into a sieve, leaving some of the cooking water in the pot

put spinach and spaghetti back into the pot, add the onion-sardine-garlic mixture and the cooking water, stir well and put on plates

sprinkle with some roasted pine nuts and some fresh chopped chili for taste and colour

serves two hungry mouths with a staggering 824kcal per serving.

(if you’re on a diet, go easy on the olive oil and reduce the spaghetti to 160 grams, which gives a fair serving per person and reduces the calories to roughly 600 per serving)

buon appetito

Burrata close upI remember very well, when i had my first burrata. it was about three years ago on the last day of a wonderful holiday with my sweetheart in Tuscany. We both loved the taste of this cheese delicacy from the first bite and when I walked across the market the other day and saw a guy selling Italian cheeses and also burrata, my heart leaped with joy. Even though the price made me think twice I had to get one and carried it home full of anticipation for the moment I could open and savour it.

Organic gold

I hit the market again yesterday after Uni for a reload of fresh spring veggies, and what a joy to see the organic farmer already had the first tomatoes on offer.  I added some young fennel, radish, courgette and spring onions to the basked, picked up an olive ciabatta from the Italian deli and headed home for a healthy dinner.

Chop-Chop

Burrata on tomato and fennel saladFirst I washed the fennel and thinly sliced it, added some salt, a light white wine vinegar and two teaspoons of extra vergine olive oil and let it marinate. I washed a few radish and arranged them next to the fennel salad for coulour. Then I cut the tomatoes into thin slices, laid them out on a plate and put the burrata on top. I chopped some fresh basil from our herb balcony, added some cracked black pepper and a drizzle of extra vergine olive oil. 

Tower Power

Stacked CourgetteWhile all this was marinating and getting my juices running, I cut the courgettes into bars and fried them on medium heat in some olive oil, I also put some cloves of garlic in the frying pan for flavour. When the courgettes had that lovely golden brown colour, I stacked them on a plate, chopped the fried garlic and some fresh mint (again from our herb balcony) and sprinkled them over my courgette towers. A little bit of olive oil to finnish it off and ready was our tasty and healthy dinner!

We cut some slices of the olive ciabatta, opened our last bottle of Dolcetto d’Alba from Ascheri and enjoyed the veggie delights, remeniscing about our wonderful Tuscan holiday.

I needed a quick-fix of pasta yesterday night and had only little time at hand, so here’s what i put together in less than 40 minutes.

serves about three with roughly 530kcal per serving

you need:

  • 240 gr. of pennette (I used the wholewheat ones from barilla)
  • 2 pork sausages
  • 2 spring onions
  • 1 dried chili
  • 2 average sized courgettes
  • 8-10 cherry tomatoes
  • 2 handfuls of fresh basil from your herb garden
  • 2 tsp. extra vergine olive oil

for the sauce…

squeeze the sausage meat out of its skin and form it into little balls (roughly hazelnut sized), throw them in a cold frying pan and start heating the pan. no need to add oil or butter since the sausage meat already contains enough fat.

while the meat is slowly sizzling away, roughly chop the spring onions and add to the pan. crush the chili and add as well. cut the courgettes into cubes about the size of the sausage balls and add to the pan. let it all fry for a while at medium heat.

saving energy

in the meantime bring some water to the boil in the kettle and pour it into a pot in order to only use one hotplate and save energy. repeat this to have enough hot water ready for your pasta to cook.

then cut the cherry tomatoes in half and add to the pan with the sausage meat and courgettes and let it simmer for 5 minutes. remove the pan from the hot plate and put the pot with the hot water on. once the water is boiling again add salt and the pennette and cook them al dente.

final touches

sieve the pasta and leave some water in the pot. add the pasta and four to five tablespoons of cooking water to the sauce. quickly reheat everything and stirr well. add some extra vergine olive oil and the freshly chopped basil and serve with parmesan cheese… enjoy – i did!