- Food and Cooking
10 Quick, Easy and Healthy Italian Recipes
The following recepies do not come from a cookbook and in some of them I have omitted the quantities as I really do not know them, I just use my judgement and experience.
So if you haven't got time but still want a nice home made meal this lens is perfect. Hope you enjoy it and would love to hear from you if you have some more to add or have tried some of mine and liked them!!!
Picture on the side is from one of the recommended books on Amazon (Kindle edition)!
Easy Italian omelette
4 eggs (beaten)
2 courgettes (zucchini) thinly sliced
50 g of parmesan (grated)
1 garlic clove (crushed)
parsley (fresh about 1 tbsp chopped)
pinch of salt
pinch of pepper
olive oil (for frying)
Heat the oil in a pan. Add garlic, parsley and courgettes and seasoning. Fry on low heat until the courgettes are cooked. Add the eggs and parmesan making sure the courgettes are completely covered by the eggs. Cook as a pancake, first one side and then teh other. Can be served hot or cold.
Real Italian bruschetta
garlic cloves (whole)
can of plum tomatoes
salt and pepper
First prepare the plum tomatoes by pressing them down with a fork to puree them. Keep teh pulp but discard the liquid if too much. Toast the slices of bread and when ready scrape the garlic clove on them, add the puree tomato, a bit of olive oil and seasoning. Voila, done!
Toast (Italian toasted sandwich)
salt and pepper
Place a couple of slices of cooked ham, mozzarella and seasoning between two bread slices. Cook in the middle of a medium heat oven for about 10 minutes.
Great books on Amazon
Pasta aglio, olio e peperoncino (pasta with oil, garlic and chillies)
The best Italian midnight snack
400 g spaghetti
4 garlic cloves (crushed)
2 red chillies (could have more or less depending on how hot you like it), thinly chopped
a good splash of olive oil (will have to be enough to coat the 400g of spaghetti)
Boil the spaghetti in salted water. Heat the olive oil in a large frying pan and add the garlic and red chillies. Cook for a few minutes making sure not to burn the garlic. When the pasta is ready, drain and add to the frying pan. On the heat, mix the spaghetti with the oil, garlic and chillies! Serve immediately.
Ravioli with sage
For this recipe all you need is some spinach and ricotta ravioli some butter and fresh sage leaves (whole).
Boil the ravioli in salty water. Melt the butter in a pan with the sage leaves and cook on low heat for a few minutes making sure not to burn it. When the ravioli are ready simply pour the butter on them and serve immediately (I leave the sage leaves in for flavour but I don't eat them).
Easy and healthy salad with rocket, mozzarella and tomatoes with a spalsh of olive oil and pinch of salt and pepper.
Cookware on Amazon
A regional Ligurian snack
500g of flour
1 teaspoon of salt
1 tbsp sugar
3 tbsp olive oil
10g of yeast
Make a dough with the above ingredients. Use the yeast according to manufacturer. Leave to rise for one hour. Shape as follow: fingerlike, about 4 inches long, 1 inch wide and thick. Fry in abundant hot oil. Once cooked they can be stuffed with mozzarella and ham (or whatever you like really).Ok, this is not so healthy (but very yummy)
Crostini al tonno (tuna mini toast)
100 g of tuna chunks
1 small onion (finely chopped)
handful of olives
handful of fresh parsley
1 tbsp of milk
100 gr ricotta cheese
2 tbsp of mayonese
Mix the ricotta cheese with milk, add tuna, parsley, onion and mayonese. Toast the bread and cut the slices into 1and half inch squares. Spead the mixture on top and add an olive. Lovely little snack or perfect for a buffet.
Pasta al sugo (Tomato pasta)
A simple and very popular lunch dish
400 gr spaghetti (or other pasta shapes)
2 cans of plum tomatoes
some basil leaf
2 tbsp olive oil
1 taspoon sugar
salt and pepper
good handful of parmesan
Cook the pasta in salted water. In a pan, heat the olive oil and add the onion. Cook for 5 minutes then add the tomatoes, basil, sugar salt and pepper. Cook for about half an hour. When teh pasta is cooked add to the sauce and top the dish with a generous sprinkle of parmesan.
fresh muscles (as many as you need)
half glass of white wine
Heat the olive oil in a deep saucepan and fry the garlic and parsley for a minute or so. Add the muscles in their shells (make sure the shells are closed, any open one should be discarded). Add the wine and cook with a lid on until all the shells have opened. Serve with the stock created in the pan during cooking. Add black pepper to taste. Serve with some toasted bread. (Do not add salt to this dish).