Mangia Con Elena

  Italian Crostata (Tart) IG: @mangia.con.elena   Italian Crostata is a classic sweet treat for any occasion. The best thing about this (other than the taste of course) is that you can transform it into a thousand different variations, depending on the filling: fruit , chocolate, custard, and ricotta just to name a few. My favourite crostata filling is apricot jam but any jam works great so feel free to add whichever is your favourite.  It will stay fresh on the counter for a few days. It also freezes well as does the dough (frolla). Growing up my mother made these crostata free form on her baking sheets. Exactly the way she was taught to make them. You can make them free form by laying the dough on parchment paper, adding the jam and pinching the sides to create a lip. Free form or in a tart pan, they are delicious! Ingredients 1 3/4 cups all purpose flour plus more if needed 1 tsp baking powder 1/2 cup sugar 1 large egg (room temperature) 1 large egg yolk (room temperat...

  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 third 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...

  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 w...

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 ...

  Wine and Lemon Poached Haddock with Asparagus and Grape Tomatoes IG: @mangia.con.elena This  quick and easy poached haddock recipe is delicate and packed with Mediterranean herbs and spices.  I have several different ways that I like to prepare white fish and this is definitely one of my favourites. It works well with fresh Spring asparagus and ripe grape tomatoes. It is light and perfect for Lenten Friday dishes or for whenever you have a craving for some Mediterranean goodness. This can be made without the addition of asparagus or switch it out for other veggies such as yellow and green zucchini.  This recipe works best with white fish such as cod, haddock, sea bass, flounder or sole.  I prefer haddock as it has a mildly sweet taste and is a leaner white flesh. It has tender flakes and a firm texture which holds up well with poaching and becomes milder as it cooks. Rich in protein, nutrients and minerals, fish is the perfect Mediterranean staple. I like to s...

  Peanut Butter Chocolate Chip Oatmeal Cookies These cookies check off all the boxes for me. They are soft, moist and a healthier option than most oatmeal cookie recipes. This recipe uses natural peanut butter, coconut oil in lieu of butter or vegetable oils and is flourless. It does contain a bit of sugar, but you can definitely substitute coconut sugar. While oats are naturally gluten free, they become contaminated if processed in the same facilities as wheat, rye and other grains. If you are keeping this recipe gluten free then make sure that the oats you purchase are "certified gluten-free". I like to use a small ice cream scoop to form the cookies. Use your fingers to lightly press down on the cookie batter when in the scoop, this way they will be firmer and will set better.  I hope you give these delicious cookies a try! They will be sure to become one of your favourites. Ingredients This recipe will yield 2 dozen cookies. 2 cups   rolled oats ½  cup sugar...

  Oatmeal Chocolate Chip Cookies @mangia.con.elena I wish I could take the credit for these buttery and moist oatmeal cookies but my brother deserves the recognition for these. He has been telling me about these amazing cookies for a long time.  Now I understand what the fuss was about! If you are an oatmeal cookie lover, I promise you that this will be your new favourite recipe. Feel free to swap out the chocolate chips for raisins or add cranberries and walnuts. Pecans and coconut would also be amazing in these cookies. Let's get started! Ingredients 1.5 cups (375 ml) All purpose flour 1 tsp (5 ml) baking soda 1/4 tsp (1 ml) salt 1 cup (250 ml) room temperature unsalted butter 1.5 cups (375 ml) packed brown sugar 1 egg 2 tsp (10 ml) pure vanilla extract 3 cups quick oats 1.5 cups (375 ml) chocolate chips OR/AND… 1/2 cup chopped nuts 1/2 cup chopped dried cranberries 1/2 cup shredded coconut 1/2 cup raisins Directions Preheat oven to 350º and line two cookie sheets with parch...

  Pasta with Italian Sausage and Fennel/Pasta con Salsiccia e Finocchio IG @ mangia.con.elena Fennel is as Mediterranean  as the sea itself. Eaten raw it has a slightly black licorice flavour and a crunchy texture. When cooked, the flavour becomes  more delicate and the texture is softened. It can be sautéed, baked, braised and added to pastas, soups and stews.  Fennel tea is a great digestive tea when your tummy is feeling upset.  Fennel  is a large part of the Italian Mediterranean diet as it is packed with  plant based nutrients and aids in digestion, bloating and inflammation.  My mother always served fennel as part of the antipasto platter that stayed on the table throughout our meal. We snacked on it between courses and afterwards. Another exceptional pairing with fennel is Italian sausage when cooked with caramelized fennel, toasted tomato paste, spicy peperoncino and a good sprinkle of parmigiano reggiano. I first tried this pasta dis...

  Cabbage, Potato and White Bean Soup IG: @mangia.con.elena I have never really been one to plan meals a week in advance. I know many that do, but it just does not  work for me. Even when the children were little, when I know that it would have alleviated so much stress, I just didn't. I tried, but it never stuck.  I do my meal planning in the grocery store. I start with the fresh produce and if something looks good that week, I will buy it and decide what to make with it while in the store so that I can get the rest of the ingredients if needed.  That is exactly how this delicious soup came to be this week. I saw a gorgeous savoy cabbage and put it in my cart.  knew I needed carrots so as I went to grab them, this soup popped into my head and voila!  This is a simple soup with few ingredients and a unique flavour.  The trick to its success is to saute the cabbage slowly for a lengthy time until it caramelizes. It becomes buttery and melts in your mout...

  Lentil and Sweet Potato Coconut Curry IG: @mangia.con.elena If you are following my blog, then you know that I am a lentil lover. There are many different lentil recipes to choose from. If this is your first time here, then welcome and I am so happy you landed here! Make sure to take a look at some of the other Mediterranean- Italian recipes I have featured here. Lentils are one of the world's oldest health foods first grown in the  Middle East in 8000 BC. Lentils are a definite staple in the Mediterranean diet  and one that I have readily available in my pantry in dried and canned.  There are a variety to choose from and each with their own goodness, flavour and texture profile. If you are looking to add sweetness and creaminess to a dish, then red lentils are the ones you will want. They are perfect for soups and curries where they dissolve adding incredible creaminess and flavour. Brown and green lentils have an earthy flavour and maintain their shape so they ar...

 Mediterranean Couscous Salad  IG:@mangia.con.elena Couscous is a versatile grain that is a staple in North African, Mediterranean and Middle-Eastern cuisine. It is said to have been invented by the Berbers of Algeria (nomads of North Africa) as far back as 238 BC and then introduced to the Mediterranean when Berber dynasties began to expand into Portugal and Spain in the 13th Century. It was the traditional food of the poorest and the nomads because of their ease of preparation with little ingredients.  Couscous is made from semolina. It is already processed and cooked which is why it only takes 5 minutes to absorb hot water and turn into tender grains.  There are three different kinds of couscous. Moroccan couscous is the smallest of the three types and cooks in minutes (it is the one I use for this salad). Israeli couscous is larger and takes a bit longer to cook, whereas Lebanese couscous is the largest and takes the longest.  Couscous has a lovely nuttiness...