Mangia Con Elena

  Rhubarb and Almond Muffins IG: @mangia.con.elena Did you know that rhubarb is not technically a fruit? I didn't ! I did a  little research to prepare for this blog entry and I found some fun  facts about this this pretty perennial that is a true tell tale sign that Spring has arrived. Rhubarb is a vegetable and is a member of the buckwheat family. Rhubarb stalks can vary in colour from green to bright pink and deep red and it has gorgeous green leaves. Only the stalks are edible. The leaves in fact are poisonous so you will be wanting to throw those babies out.  Rhubarb can be eaten raw but it is VERY sour. I learned that the hard way when as a child my  friend picked off a stalk from her plant and I bit into it.  I had never had it before and I was a little shocked and spit it right out. But I quickly recovered once she took out the sugar for dipping. When rhubarb season arrives, I raid my in-laws garden and I stock up. I wash, dry, chop and freeze so that I have rhubarb all yea

  Springtime Pasta with Pesto and Peas IG: @mangia.con.elena The calendar says Mid-April but it sure doesn't feel like it outside. The last few weeks have been cold, snowy, rainy and windy.  If it wasn't green outside, then I needed to make something that would perk me up and get me thinking "Spring." This pesto pasta is the perfect dish to brighten your spirits.  There are many variations of pesto depending on the herbs and greens that are used to the different nuts.  I go into more detail in an earlier blog post where I shared a recipe of "arugula pesto pasta." This pesto is a combination of basil, parsley, toasted walnuts and grated Pecorino Romano along with the traditional ingredients of garlic, lemon juice and olive oil. The result is a flavourful, fresh and creamy pesto to add to your pasta.   Never heat the pesto before adding it to pasta. The  heat will cook the basil, destroying its aroma and the cheese will clump. We definitely don't want that

  Polpettone/ Italian Meatloaf IG: @mangia.con.elena Polpette is the Italian word for meatballs.  Polpettine are also meatballs but smaller and used for soups, lasagne and baked pasta.  Polpettone therefore is a large meatball which essentially is what a meatloaf is.  Italian meatloafs are a combination of ground meat and spices and can also be filled with various ingredients depending on the Italian region.  In Rome, boiled eggs, spinach, lamb and celery are popular while in Emiglia Romana you might find pancetta, cinnamon and nutmeg rolled into the meatloaf. In Tuscany, ground veal is the meat of choice accompanied with carrots and onions.  It is the perfect one pan dinner! My mother insisted that the best meat for her polpettone was a combination of veal, pork and beef. The same combination that she used for her traditional meatballs as well. Sometimes, the meat was then rolled around boiled eggs, spinach and provolone cheese. Other times it was served with no filling. Either way, i

Honey Maple Glazed Bone-In Ham  IG: @mangia.con.elena This is the perfect glaze for your holiday ham. Sweet  honey and brown sugar  is paired with tangy  whole grain mustard and apple cider to create a sticky sweet and earthy glaze that everyone will love.  It is a simple recipe that requires minimal preparation. When purchasing a ham for the holidays, I prefer bone-in and not spiral. I find spiral hams dry out quicker and we all agree at our table that we love the thick cut hams slices over thin.  As with all of my recipes and in keeping with the traditional Mediterranean way of cooking, my measurements are just estimates and my spices are just recommendations. If you don't like an ingredient then leave it out or add one that you do like!  Cook by eye  👁(ad occhio) and let your taste buds be your guide.  Remember to season as you go along and build the flavours slowly. Taste test frequently to make sure it is to your liking and adjust if needed!  See below for ingredients and dir