Mangia Con Elena

  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 serve this over a grain s

  Italian Cannellini Bean (White Kidney Beans)and Tuna Salad IG: @mangia.con.elena Another classic quick Italian salad. This salad is traditionally made with just cannellini beans (white kidney beans) , tuna and onions but I like to add crunch to my salads by adding celery and making it even more nutritious by adding fresh tomatoes, peppers and parsley. I enjoy the tuna but I have members of my family that do not so I will add the tuna in later as a topping to my salad and everyone can add what protein or dairy that they like!  Add some crusty bread and finito! I have to admit that I wasn’t a big fan of beans growing up. I am pretty sure it’s because we ate them all the time and there was a period where we ate pasta è fagioli everyday ( It probably wasn’t everyday but in my mind it was). My parents grew their own beans and my mother would add day old bread and make it into ribollita as well (still can’t eat ribollita with bread). It was a tough time when my dad’s mining company went on

  Mediterranean Salad with Farro IG: @mangia.con.elena Mediterranean  salad is a classic dish that can be found throughout most Mediterranean countries. The ingredients vary and that is what make this salad so incredibly versatile and delicious. It is made with a combination of fresh seasonal ingredients and marinated vegetables giving it an amazing flavourful palate. It can be paired with a grain or carb such as rice, orzo, couscous, bulgar, quinoa, pasta and  lentils or eaten alone .  For this recipe, I used farro. Farro is an incredibly savoury grain that has been around since ancient times.  It has a delicious nuttiness and a firm texture that pairs well with salads and side dishes. Farro is also an healthy alternative. It is a great source of fiber, protein, iron and magnesium and may contribute to benefiting diabetes and improving heart and brain health. So with all these benefits you might want to give it a try!  I oven roasted zucchini, mini peppers (or whole), shallots (red on

  Lentils with Pancetta and Rosemary IG: @mangia.con.elena Pinterest: mangiaconelena Lentils make an appearance on our dinner table weekly and sometimes more. They are delicious and incredibly healthy for you. They are loaded with fibre, folate, magnesium, iron and protein and more. They are an integral part of the Mediterranean Diet and are incredibly versatile. You can add them to soups, stews and salads and they are fantastic side dishes. They are a healthier option to rice and white potatoes. There are many varieties of lentils and each variety has a slightly different taste and texture composition. This recipe calls for brown lentils as they hold their shape well and add an earthiness that combines so well with crispy pancetta and rosemary. This dish can be served as a side dish or as a main. Try poaching two eggs, place on top and add a dash of extra virgin olive oil and would be great for a hearty breakfast or breakfast for dinner!  Dried lentils or canned lentils can be used f

Winter Fennel and Orange Salad IG: @mangia.con.elena                                                                              In the wintertime my mother would frequently make orange salad. She would use navel oranges which were in abundance, and if we were fortunate, she would add some crispy fennel. We grew up eating fennel. She served it several different ways but my most favourite way was and continues to be fresh and raw. It has a slighly black licorice flavour and a crunchy texture.  When it is cooked, the flavour becomes more delicate and the texture is softened. It can be sauteed, baked, braised and added to pastas, soups, stews or enjoyed as a side dish. It pairs exceptionally in a stir fry of Italian sausages and green olives.  Fennel originated in the Southern Mediterranean and has since been cultivated and grown around the world in order for both flavour and its healing properties. It has many plant based nutrients and aids in digestion, bloating and inflammation. Fenne