Bell pepper and crumbs spaghetti

Hey guys! Did you know? A couple of days ago it was my birthday! Yep, my birthday is on the international woman’s day, the 8th of march. It may looks like a blessing but actually is not…have you ever tryied to book a restaurant or a club in that day? Is not easy at all, and if you succeed you have to deal with overpriced menu.
Btw I’ve spent a really happy birthday, me and my bf went to my mom’s house to have a lunch with her, and she made that wonderful and delicious vegetarian meatloaf made with dried tomatoes, lentils and walnuts and some baked potatoes . It was so delicious, when se gave me the recipe I’ll definitely share that with you.

In the evening luckly we went to my favourite sushi restaurant (yes, the one in my previous post)  and we had an amazing dinner.

Anyway, this post is about something else. Again pasta. And the funny part is that I don’t even like pasta that much. Ahahah. But my bf does, and I’m italian, so I try always to create some new recipes for him, and for me as well. Actually, I really liked this one, is crunchy an full of flavor.

 

IMG_0980
bell pepper and crumbs spaghetti

Ingerdients 2 servings

  • whole wheat spaghetti 190 g
  • tomato 1 large
  • red bell pepper 1 medium
  • feta cheese 4 slices
  • salt & pepper
  • chili flakes
  • bread crumbs 3 tablespoons
  • olive oil
  • basil
  • garlic 1 clove

IMG_0979

Cut the bell pepper in little pieces, heat a large pan, add some olive oil and fry the garlic clove. Add the bell pepper and fry until is soft. Season with salt and pepper to taste. Set aside and bring some salted water to a boil. Now cut the tomatoes in pieces, put it in na bowl and season with minced garlic, salt, pepper and olive oil. After some minutes heat a grille, and grill the tomatoes for a couple of minutes per side. Cook the spaghetti for some minute less than usual ( for me, they requires 9 minutes but I’ve drained after 7).
On the same grille that you’ve used for tomatoes, put the bread crums, some olive oil, chili flakes and basil and fry until the texture is crispy and  the bread is golden brown.

Add the tomatoes and the spaghetti in the bell pepper pan, with a couple of tablespoons of cooking water and cook them together until everithing is ready. Add some feta cheese and the bread crumbs on top.

IMG_0981

Easy and delish.

Well, that’s all  for now,
See you soon 🙂

 

V.

Advertisements

Fake carbonara

Hey! What’s up guys? Is still cold in here, january is almost over and february is already knocking at the door. I love this season, the cold weather and everything…I’m the only one who loves cold weather? Wearing cozy clothes, stay home and have a cup of tea watching netflix…there’s something really romantic about this.

I’m spending some more time at home lately, so I’m cooking a lot. I’m trying some more vegetarian recipes, and this one was delicious. It’s fake, just because from the original carbonara recipe, I’ve kept only eggs, parmesan and pasta.

My bf really liked it, and I’ve loved it!

carb2

Ingredients for 2 serves:

  • Spaghetti (or linguine) 180 g
  • 1 large organic zucchini
  • 2 eggs
  • Grated parmesan
  • Milk
  • Turmeric 1 teaspoon
  • Black pepper

IMG_0957

Cut the zucchini in little slices. Heat a large pan and add some olive oil, fry the zucchini until they are golden and soften.

Bring to a boil some salted water, and cook your pasta ( don’t put your pasta in the cold water. Don’t do that 😀 ). Meanwhile put the eggs in to a bowl, add some salt, pepper, the grated parmesan, milk and the turmeric and mix together with a fork.

When the spaghetti are ready, drain it reserving some cooking water. In a large bowl, put the spaghetti, add the creamy egg sauce and the zucchini, and mix well. If you need it, add some cooking water.

Serve with parmesan and black pepper on top.

The flavour is a bit spicy and creamy, you will love it.

Italian text:

Ciao! Come va ragazzi? Fa ancora parecchio freddo qui, Gennaio è già quasi finito e febbraio sta già bussando alla porta. Adoro questa stagione, il tempo freddo e tutto il resto…sono l’unica che adora questo clima? Indossare abiti comodi e caldi, bere una tazza di te guardando netflix…ha un che di romantico. Si, sono drogata di serie tv, lo ammetto.

Ultimamente sto passando più tempo a casa, quindi sto cucinando tantissimo. Mi capita di provare molte più ricette vegetariane e questa è buonissima! E’ una falsa carbonara, perchè della ricetta originale mantiene solamente la presenza delle uova e il parmigiano.

Il mio fidanzato l’ha molto apprezzata, pur essendo un grande fan della versione originale, ed io l’ho adorata!

Ingredienti per 2 porzioni:

  • 180g di spaghetti o linguine
  • 1 grossa zucchina chiara
  • 2 uova
  • parmigiano grattugiato
  • latte
  • sale e pepe
  • 1 cucchiaino di curcuma

Tagliare la zucchina a striscioline e farla rosolare in padella fino a che non diventa morbida e dorata.

Portare ad ebollizione dell’acqua salata e cuocere la pasta. Nel frattempo in una ciotola sbattere le uova con il latte, il parmigiano, sale e pepe e la curcuma.

Quando gli spaghetti saranno al dente, scolarli tenendo un po’ di acqua di cottura da parte, unirli al composto di uova ed alle zucchine e girare bene. Se necessario unire l’acqua di cottura per rendere cremoso il tutto. Servire con parmigiano e una spolverata di pepe nero.

Ha una texture davvero cremosa ed una nota speziata, buonissima!

Ready,set,go

So we get started from here… Hi everybody I think we should start with a little introduction isn’t it? Well I’m not too good at it but, Hi! I’m Vale and I’m 30…alright 31 in a couple of month but who really care? I’m based in Milan, Italy at the moment but I lived in Florence for something like 10 years. Of course I’m a food lover, and my purpose is to share with you guys my favorite recipe and food discovers.

by the way, I’m sorry for my English I know is quite terrible but…feel free to correct me I’m still learning!

 

The first thing I want to share with you guys is that little recipe I’ve made for Christmas Eve with my bf…it’s really easy but at the same time taste soooo good!

image

Is a shrimps,ginger and lime risotto…actually the original recipe included also vanilla but I’m not really into vanilla taste so I didn’t use it but of course you can!  Here is where I’ve found this deliciousness Risotto Lime and Ginger the recipe is written only in Italian so if you need some help with the translation let me know!

And you,how have you spent the Christmas Eve?

So, see you next time!

V

Italian text:

Allora si comincia…Ciao a tutti! Dovrei iniziare con una piccola introduzione vero? Non sono molto brava in queste cose ma…ciao! Sono Vale e ho 30 anni…31 tra un paio di mesi in realtà ma è importante?  Abito a Milano in questo momento ma ho vissuto circa 10 anni nella bellissima Firenze. Ovviamente sono una grande amante del cibo e quello che mi ripropongo di fare qui e condividere con voi le mie ricette e i miei piatti e ristoranti preferiti in giro per Milano e non solo.

La prima cosa che volevo condividere con voi è la ricetta che ho fatto per la sera della Vigilia di Natale che ho passato con il mio fidanzato, semplice ma buonissimo! Si tratta di un risotto con gamberi, zenzero e lime. In realtà la ricetta originale prevedeva anche l’utilizzo della vaniglia ma io non la amo specialmente nei piatti salati. Qui trovate la ricetta originale Risotto Lime Zenzero e Vaniglia .

e voi come avete passato la vostra vigilia??

A presto!

V