This is a healthy, refreshing and quite good-looking soup. It’s one of my desperation recipes, meaning that I make it when desperately needing a nutritious and light meal in hardly any time. I often keep a bag of pre-washed spinach in the fridge, but I would not snob some good quality frozen ones, possibly organic.… Continue reading spinach and pasta soup
Italians have always been bean eaters. The bean is cheap protein after all. Greeks ate lentils. Romans consumed garbanzo beans and black-eyed peas daily. Commons beans arrived in Italy from America with Colombo and returned to America with Italian emigrants and their “pasta fazool”. As for myself, I have had some bad bean experiences. The… Continue reading pasta e fagioli for pasta lovers
MINESTRONE WITH FORBIDDEN RICE AND FARRO. Minestrone is a most democratic recipe, every region, town or family has their own which they will obviously consider as the best. Regardless of the many variations however, a good minestrone is based on the combination of three elements: beans, vegetables and grains cooked in a vegetable or meat… Continue reading black-rice and spelt minestrone
TAGLIOLINI IN BRODO, that is ITALIAN NOODLE SOUP. This is comfort food for those brutal winter days when you need to re-warm your soul. To be honest, I love it so much that I can eat it throughout the year except the middle of the summer. When I make fresh pasta , I always have… Continue reading brrrrrrrr
ZUPPA DI LENTICCHIE E FARRO. Castelluccio di Norcia, in the South-East of Umbria is a tiny village located on a lonely outcrop at the centre of one of the most spectacular areas of Central Italy, the Piano Grande . The fields of this magnificent plain produce farro wheat, and the most delicious, tiny, tender lentils.… Continue reading farro and lentil soup
