Mangia Con Elena

  Pasta with Eggplant with Ricotta and Tomatoes IG: @mangia.con.elena    Eggplant is an Italian vegetable that is incredibly flavourful and used in many authentic Italian dishes. It can have a strong flavour that may be a bit too intense for some palates. Some dishes require you to generously salt the eggplant first, place on a colander and let some of the bitterness leech out. This dish does not require you to do that because the eggplant is peeled and diced into smaller cubes allowing the eggplant to become jammy and milder tasting. It also makes the sauce creamier as well. I used fresh herbs but you can definitely substitute dried- just remember to use less as dried herbs are more aromatic. I also would recommend you use full fat ricotta as it makes the sauce incredibly flavourful.  As with all of my recipes the measurements and ingredients are just estimates and suggestions. Don't like a spice? Then leave it out! If you feel you want more of one ingredient then add more! When i

Growing Up Italian: Humble Beginnings IG: @mangia.con.elena The meaning of "La cucina povera" has evolved and has become synonymous with Italian cooking. It is used in restaurants and food establishments to describe meals that are often decadent and modernized versions of authentic Italian cooking. If you look at the history of how and when la cucina povera actually began you will see that Italian cucina povera  food is basic and simple with minimal ingredients. It was born out of necessity for survival during the Ventennio Fascista (20 years of fascisim) in Italy that spanned from 1922-1943. Italy was in the grips of poverty, rations, chaos and fear. Food was scarce and flour was impossible to get. It was much worse for the peasants and lower class who did not have the means to buy food from the "black market" which was also born out of necessity. If you would like to read a fascinating book about what it was actually like during this time then I would highly recom

  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

  Linguine with Zucchini, Asparagus and Sun Dried Tomatoes/Pasta Primavera IG: @mangia.con.elena Primavera means springtime and typically Pasta Primavera is made with a variety of fresh vegetables. You can use a combination of whatever vegetables you like and sometimes it is made with a cream sauce. This recipe is a simple and quick recipe featuring shallots, garlic, zucchini, fresh tender asparagus and lots of grated parmigiano- reggiano!  I will often make this dish when I have lots of veggies to use up before my next market day. It is a wonderful way to showcase the freshest of spring and summer vegetables!!! It is light, quick and delicious! I prefer linguine for this dish but you can certainly choose to use whichever pasta you would like. 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 ingredient then add more! When it is enough for you is what QB signifies in my recipes. It is im

  Giuseppe's Suppli  al Telofono/ Rice Balls Ig: @mangia.con.elena My mother always called these "palle di riso" so that is how I grew up calling them until my youngest brother (the same one who makes the best pizza dough and his recipe is in an earlier post) began working at an fine dining Italian restaurant as a teenager and began to craft his culinary skills. He informed us that they were called suppli ( pronounced soo- plee )  and his are phenomenal. However, they are not arancini and I know this can be quite confusing so I will try to clarify this for you. Suppli and arancini are both created with risotto made with arborio rice, parmigiano and breadcrumbs. Their most distinctive feature is their shape. Arancini are large round balls or large triangular whereas suppli are cylindrical. Arancini are of Sicilian origin and have the addition of meat sauce and peas and no mozzarella  whereas suppli are of Roman origin and do not include peas. So for this recipe I seem to h

  Ciambelline al Vino/Wine and Anise Donuts IG: @mangia.con.elena Ciambelline al vino is a classic Italian dolci originating from the Lazio region. You would find them at almost every bakery and cafe/bar in Rome and surrounding cities and villages. They are made with simple ingredients of flour, olive oil, sugar, dry white wine and anise seeds. They  are a bit hard and crunchy on the outside which makes them perfect for dunking into wine as a dessert or into your coffee or espresso! As children we would dunk them into our caffe latte in the mornings or as a  mid afternoon snack dunked into milk! They make an appearance at every special Italian celebration and were always available in our house for pop in afternoon guests. My mother would freeze them in freezer bags and just pull them out as she needed them. There might have been a few times that she was disappointed because the bag sat empty in the freezer as we would sneak in and eat them! Cominciamo! Ingredients 4-5 cups of all purpo

  Springtime Risotto with Asparagus, Peas and Parsley It's Spring and time for seasonal vegetables to start making its appearance. The trees, plants and grass are bright green and new life is all around! Risotto is a perfect dish to showcase delicious asparagus, sweet peas and flavourful parsley!  Risotto is a versatile dish with so many options. In an earlier post I made a classic risotto using meat sauce and it is delicious but is more suited for cooler days. This is definitely a perfect springtime dish!  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 ingredient then add more! When it is enough for you is what QB signifies in my recipes. It is important to start with small additions of spices and then taste test and adjust as you go along. Quanto basta  is what Italian cooking is all about.  Let your taste buds be your guide! Cominciamo! Ingredients 2 cups of arborio rice 1 bunc