Shakshuka

My version of Shakshuka, an Israeli and Middle Eastern breakfast dish that is eaten all around the Mediterranean. My version is slightly spicier and I often add some extra ingredients. It is not authentic maybe, but my own variation on a classic dish.

  • Ingredients
  • 1kg fresh tomatoes unpeeled and cut in quarters
  • 6 cloves of garlic, diced
  • 1 chilly, diced
  • 1 large Spanish onion, diced
  • 1 green, 1 red and 1 yellow pepper, in thin strips
  • 2 tsp of salt
  • One teaspoon of sweet paprika
  • One teaspoon of hot paprika
  • 2 tsp tomato paste/puree
  • 60 ml vegetable oil
  • 6 large eggs
  • 2 tbsp tablespoon Harissa paste
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves
  • ½ tsp ground turmeric
  • ½ tsp ground fenugreek
  • ½ tsp caraway
  • ½ tsp ground fennel
  • juice of half a lemon

Method

  • Sweat the onions for 5 minutes on medium heat in the oil and add the peppers. Fry another 5 minutes on medium heat until soft
  • Add the tomatoes, garlic, salt, spices, harissa paste, tomato puree, lemon juice and oil to the pan and simmer for about half an hour uncovered on a low heat and then stir until it has thickened. Sometimes I add some chopped olives, some feta cheese, or chopped spinach.
  • Ladle the sauce into a greased frying pan
  • Bring to a low simmer and break the eggs over the tomato mixture
  • Gently cover and cook for about three minutes until the eggs are set
  • Serve the pan direct to the table

Pumpkin Risotto

Ingredients per 4 persons

Vialone Nano or Carnaroli rice, 11 Oz
Pumpkin Flesh, 14 Oz
Sliced Onion, 2 Tablespoons
Parmigiano, 2 Tablespoons
Extra virgin Olive oil, 2 Tablespoons
Vegetable broth, 26 Oz

Procedure

Wash, peel and cut the pumpkin into pieces. Steam-cook its pulp for about 10 minutes.

In a pan, put oil, the sliced onion and the pumpkin pulp and add 1 or 2 tablespoons of vegetable broth.
After, add the rice and stir well.
Add the broth little by little on low heat. Stir while cooking, about 20 minutes of cooking.

Add the Parmigiano and stir well.
Serve the pumpkin risotto into warm plates.

Thanks to:Misto Frigo

– See more at: http://www.iloveitalianfood.org/recipes/pumpkin-risotto/#sthash.jBxQ0dC1.dpuf

Parmigiana Mista with Aubergine and Zucchini

Ingredients per 4 persons

White Aubergine, 1
Purple Aubergine, 1
Yellow Courgettes, 1
Courgette Round, 1
Green Courgettes, 2
Mozzarella Cheese, 10 Oz
Ricotta Cheese, 8 Oz
Grated Parmesan Cheese or Grana Padano cheese
Tomato Sauce, 24 Oz
Oregano
Salt
Pepper

Procedure

Cut the vegetables into thin slices of about 3-4 mm and grill them on a cast-iron skillet.
Pour a few spoonfuls of tomato sauce on the bottom of a large baking tray, cover with a layer of aubergines, seasoned with salt, pepper and oregano, add a few tablespoons of tomato sauce, some mozzarella, some ricotta and an abundant sprinkle of parmesan. Repeat the procedure, alternating layers of aubergines with layers of courgettes, until all the ingredients are over.
End with a layer of tomato and cheese. Bake at 200°C for about 30 minutes or until you see tomato sauce bubble and the cheeses are melted. Let cool for a while before serving. Serve with rustic bread or even focaccia, something with a soft crumb you can use to mop up tomato sauce.Thanks to: Il Deborino

DEBORA TRONI – BUSY BEE (IL DEBORINO) I’m from Tuscany but I lived in Britain for several years before coming back to Italy and settling in Mantua where I live with my husband. I’ve travelled all over the world and this, along with my experience of living abroad have enriched my knowledge about the traditions and culinary cultures of other Countries. I’ve always been drawn to conviviality and storytelling so in 2009 I started my blog in order to share my culinary experiments. The decision to give the blog an international appeal by publishing my posts both in Italian and in English is consistent with the contents of the blog itself: a mix of excellent traditional Italian dishes and food from all over the world all cooked with curiosity and passion.

– See more at: http://www.iloveitalianfood.org/recipes/parmigiana-mista-with-aubergine-and-zucchini/#sthash.Z4K3doaf.dpuf

Vegetarian Lasagne

Ingredients per 4 persons

lasagna, 8,8 oz
ricotta, 12,3 oz
eggplant, 3
pesto, 3,5 oz
grated parmesan, 1,7 oz
tinned tomato, 24,7 oz
garlic, 4 cloves – 2 chopped and 2 halves
nutmeg – freshly grated
large onion, 1 – thinly chopped
milk, 5 fl. oz
ground black pepper
olive oil
butter to grease the dish

Procedure

Heat the oven to 200°C. Heat 4 tablespoons oil and fry the onions. Put tomatoes and halved garlic cloves, then bring to boil. Cook on high heat for 5 minutes, then remove from the heat and season with salt and ground black pepper. Fry the eggplant in 2-3 tablespoons oil and add chopped garlic. Once very soft, remove it from the heat and season with salt and ground black pepper.
Mix together ricotta, parmesan and milk until smooth and season with salt, ground black pepper and nutmeg. The mixture should be very soft so add some more milkif necessary.
Flake some butter into the baking pan and add some tomato sauce. Cover with lasagna sheets and spread them with some eggplant. Add more sauce and 1-2 tablespoons of pesto.
Continue in this way until everything is over; be sure to finish with eggplants and 2-3 tablespoons of pesto. Spread ricotta cream on top as the last layer and sprinkle with some flakes of butter.
Bake for around 45 minutes until lasagna is golden brown and serve garnished with fresh rocket.

Thanks to: The Beast Healthy Habits

– See more at: http://www.iloveitalianfood.org/recipes/vegetarian-lasagna/#sthash.n99U7n1v.dpuf