Before:
Category: Easy
Simple recipes that everyone can make, even beginners.
Avocado, pesto, chicken, and mozzarella piadina
I think all the ingredients are visible in the photo. Put the top piadina, and bake for 15 min at 200˚C. Fantastic: creamy, crunchy, salty… Yum!
Amarone risotto
I am continuing my series of crappy photos of recipes that taste fantastic. This time, featuring Amarone risotto. It. Is. A. Keeper.
Cucumber salad
To take the edge off that spicy curry, have some cucmber salad, with a Greek yogurt dressing: 1 Tbsp red wine vinegar, 3 Tbsp olive oil, 1 tsp salt, 2 Tbsp Greek yogurt, mixed and poured over chopped cucumbers. Bonus points for putting purple onions in the salad 😉
Weekend piadina
For me, this is the perfect lazy weekend lunch: tomato base, well salted, dry oregano 1, some cheese, some meat, some vegetables, and a few other bits and pieces. Bake in the oven at 200˚C for 15 minutes, and you have yourself a fantastic lunch.
Spaghetti alle vongole
One of the things I miss the most in this land locked country is fresh fish. And by fresh I do not mean fillets that your fishmonger extracts from a well styled iced window. No, by fresh I mean fish that was swimming the previous evening in the Adriatic sea, and is now on my plate.
Korean BBQ wings
I made this dish by combining two recipes: one is from my favourite food website, BBC goodfood, and the other one is from the wonderful cookbook How to cook everything.
Salmon with lentils
I am attempting to reduce my carbs input, and this recipe just hits the spot. It is surprisingly delicious, with two crucial points in the recipe. First, the crispy salmon crust that is made by searing the fish in a very hot pan; second, the addition of vinegar to the lentils adds a fantastic freshness.
A flower bouquet, my way
It makes me very happy to stumble upon a cake recipe that is both stunning and simple to make. It is not that I do not enjoy a challenge—on the contrary—but the beauty of simplicity is something I can readily appreciate. My Mom found this recipe on Youtube: it is not unusual that there is something useful in the 300 hours of video that are uploaded every minute. When my Dad sent me the photos and the link, I was hooked: I do not remember the last time I was so thrilled by a recipe, so it did not take long for the first try.
Piadina
Piadina
Preheat the oven to 200˚C. Spread four to five heaped tablespoons of canned tomato over a piadina, salt generously, and sprinkle with oregano. Top with cooked ham, a mixture of Emmentaler and Gruyere cheese, and olives. Place another piadina on top. Bake in the oven for 10 to 15 minutes, until the cheese is melted and the piadina is slightly crispy around the edges.