This is a healthy, refreshing and quite good-looking soup. “Vellutata” means “velvety” in Italian, referring to the creamy consistency of the soup. I make it when I desperately need a nutritious and light meal in hardly any time. I often keep a bag of pre-washed spinach in the fridge, but a bag of good quality…… Continue reading spinach and pasta “vellutata” soup
Italians have been bean eaters for thousand of years. Greeks ate lentils. Romans consumed garbanzo beans and black-eyed peas daily. Common beans arrived in Italy from America with Colombo and returned to America with Italian emigrants and their “pasta fazool”. There are a million versions of “pasta e fagioli”, pasta with beans. The quality of…… 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
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 enough left over dough for some noodles. I…… Continue reading easy chicken and noodle soup
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
