#Rigatoni with Broccoli, vegetarian pasta at its best.

We do love our veggies and we love our pasta dishes even more, if you combine them together it’s definitely a recipe for success!

Tonight‘s dish was made using one of our all time favorite, fresh Broccoli florets slightly cooked in extra virgin olive oil, garlic purée and fresh chillies. Nothing more that broccoli’s natural flavor just brought to the next level by the richness of some extra virgin olive oil, and that sweet sharpness from the garlic mixed with that hint of intense spice from the chillies.   

 


 This fantastic sauce has been mixed with some Rigatoni  pasta shape cooked to it’s al dente  consistency and served just like that with a sprinkle of Parmiggiano Reggiano DOP 30 mesi.

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Side dish idea: Light Eggplant Tempura 

Side dishes are even  more interesting than the main courses sometimes, that is why on regular basis we serve our favorite ones by themselves and just enjoy them like that, usually to accompany a glass of DOC wine or a cold organic micro-brewed lager.

The dish featured in this post, is easy and quick  to prepare, light, and the flavor of its ingredients are full of bold flavors and unique taste. This one is indeed suited for our vegetarian friends. Eggplants Tempura.

  

 

The roughly sliced organic eggplants, gently coated by our homemade tempura batter, seasoned with Grana Padano DOP, sweet paprika, garlic powder and a dash of chilli flakes. The vegetables are fried for few seconds in hot extra virgin olive oil, once golden brown salted with freshly grounded rock salt and served them with a fresh shave of Grana Padano DOP. 

Serve them with a slice of warm sourdough bread and enjoy! 

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#Vegetarian Rush : #Gnocchi with cherry tomatoes 

What’s for dinner? No meat, no seafood, what’s better than a vegetarian dinner? So why not a super-tasty plate of homemade Gnocchi?

Gnocchi can be of various thickness, soft dough dumplings that can be made from either ordinary flour or semolina , with or without potatoes. Like many Italian recipes, there are considerable variations in making this dish depening on the different regions. We had these ones made from the traditional neapolitan recipe, made with wheat flour, water, potatoes, and salt. After boiling them real quick, about a minute or so, we tossed them in a simple tomato sauce made with cherry tomatoes, garlic, extra virgin olive oil, and dry basil. We finished the dish off with fresh shavings of aged (30 months) Parmiggiano Reggiano IGP. 

The result a delicious creamy, tasty, fresh and fulfilling dinner. Enjoy!

 

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