Mangia Con Elena

  Arugula Pesto Pasta with Pancetta IG: @mangia.con.elena Pinterest: Mangia Con Elena There are so many varieties of pesto and each and every one of them is delicious. Pesto Genovese is the traditional pesto that originated in Liguria and is named after its capital city Genoa. Pesto is a derivative of the verb pestare which means"to ground or crush" with a mortar and pestle. The history of pesto is quite fascinating and like so many other Italian dishes was born out of poverty and necessity. The impoverished would forage for basil growing wild and crush them  with large amounts of garlic and olive oil, pine nuts and cheese. The Genovese take pesto so seriously that they have competitions bi-annually to determine the best pesto producers! As time went on and the world began to experience pesto it became more diverse and now pesto has evolved to include many herbs and greens and a variety of nuts and vegetables.  My most favourite pesto is comprised of arugula, some basil, toas

  Chicken with Rosemary, Mushrooms in a White Wine Sauce IG: @mangiaconelena Pinterest : mangia con elena This dish is simple yet filled with incredible flavour. It is also very versatile as you can add different ingredients. Love peppers? Then throw them in for a great flavour burst as well as the gorgeous pop of colour. This recipe works well with any cut of chicken but make sure it is bone in if you are using the breast as it tends to be a bit drier. My favourite part of the chicken for the dish is skin on, bone in thighs. However, boneless and skinless work as well if you prefer!  This is a one pan dish that comes together fairly quickly. It is perfect for those nights when you are short on time. Serve with a simple side salad or vegetable and you have a full meal that is both delicious and satisfying! As with all of my recipes the measurements for spices are just estimates. Don't like a spice? Then leave it out! If you feel you want more of one spice then add more! When it is

Lentil Vegetable Soup IG: @mangiaconelena Pinterest: mangia con elena Italians love their soup. Soups are eaten in every season but there is nothing better than eating a warm and satisfying bowl of soup in the dead of winter. Soup chases away the February blues. So when I woke up this morning and looked at the 10cm of snow that blanketed our yard I knew it was going to be a soup kind of day. Italian soup varieties are plenty. The best thing I love about soup is that you can add and omit different ingredients and it will taste amazing each time. As long as you can create a flavourful base starting with the soffritto or holy trinity (celery, carrots and onions) that is the beginning of most great Italian classic soups. This soup is a flavourful combination of healthy lentils, kale, zucchini and sweet potatoes in a red wine, tomato  and vegetable stock. If you have other vegetables in your fridge feel free to throw them in. This soup would taste great with added cauliflower florets, brocc

 Honey Barbeque Spare Ribs IG; @mangia.con.elena Pinterest: mangia con elena Birthdays and special celebrations in our family means that the honoured person gets to pick what they would like for their festive dinner. Invariably, my son chooses spare ribs. These ribs are boiled on the stove and then finished off in the oven or outdoor grill to create a beautiful caramelized outer skin and a fall off the bone meat. The secret to my success is to boil the racks of ribs in coca- cola. Stay with me here-the first time I heard about this trick I was skeptical but I tried it and I was incredibly happy with the results. Cola has a very high acidity that breaks down and tenderizes meat without dissolving it. The racks simmer gently for approximately 2-3 hours and the end result is wonderful. The meat is tender and the ribs are also less fatty.   There are many bbq sauces on the market and this is certainly an option. However they often contain large amounts of sugar, vinegar and additional pres

Braised Cabbage with Smoked Sausage, Sauerkraut and Potatoes This dish is one of my husband's and children's favourites. For my German husband it brings back fond memories of childhood meals. I had never even heard of sauerkraut until I moved to a  predominantly German settled city. Sauerkraut is cabbage that is fermented in a tangy brine and  it is delicious! It also has many nutritional benefits and it s a great prebiotic. You can make your own, but can easily be purchased in a store. I would highly recommend you look in the International aisle or the refrigerated section so you are getting the real deal.  You can certainly leave the sauerkraut out or put it on the side if not sure.  You can purchase polish smoked sausage readily at the store but if you can't find it, you can substitute it for kielbassa or bratwurst.  As with all of my recipes, the measurements for seasonings are just estimates. If you are not fond of a spice leave it out and if you would like more of ano

  Uova in Purgatoria When I was telling my friend about this delicious dish and what it was called she told me they got it all wrong. They should have called this dish "Eggs in Heaven" and I agree. Curious as to why they would call it this, I did a little reading and found out that this is a Neopolitan dish that pays tribute to their ancient preoccupation with purgatory. The eggs symbolize the "souls" searching for purifications so they can enter Heaven and the tomatoes signifying the red flames of purgatory! Regardless the reason for its name it is delicious!  My mother would make this and simply call it "uovo in sugo" and is another dish from la cucina povera. My mother was a child during WW11 and times were tough. They lived off the land and so there were many days when all that was available was eggs and tomatoes. Eggs are gently poached in a simmering tomato sauce (sugo) and then eaten with a piece of crusty bread to sop up all the juices. My mother w

  Sausage, Kale and White Bean Soup This soup is a family favourite and I make it quite often throughout the winter. It is a healthy and hearty soup to help warm your insides and make you feel nice and toasty! It is typically made with cannellini beans, kale and sausage but I also like to add chick peas for an additional crunch texture and increased health benefits.  Paired with Italian spices, tomatoes, garlic, celery and onions this is sure to become a favourite in your house as well!  As always with Italian recipes the suggested spice measurements are just estimates. You can omit if you don't like a particular spice. I always recommend starting with the suggested amount and then adjusting as you go along. This dish can have a bit of a kick with the chili flakes but how much you use depends on how spicy you want it and how potent your chili is! As always I am sure you will love this!  Cominciamo!                       Ingredients 4 Italian garlic sausages 4 celery stalks chopped