Mangia Con Elena

  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

Classic Italian Tomato and Cucumber Summer Salad A classic summer Italian salad that is a staple at the nightly dinner table. This salad tastes better when given time to marinade on the counter allowing the ripe, juicy tomatoes to release their incredible flavour. It is easily transportable and therefore the perfect salad to bring along to a barbecue, picnic or gathering. A true Mediterranean classic and so healthy!  As with all of my recipes and in keeping with Italian way of cooking my measurements are just estimates and my spices are just recommendations. QB or Quanto Basta in my recipes means as much or as little as you would like and need. 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! Serve with lots of crusty bread so that you can soak up all the juices!!!! You can see this delicious salad being created in my reels on

  Summer Pasta with Roasted Tomatoes in a Creamy Goat Cheese Sauce IG: @mangia.con.elena I love everything about summer fresh produce and I get pretty excited when the fresh zucchini and other amazing vegetables make their way to the local markets! BUT  the best for me is when the tomatoes are at their prime!  I can not get enough of this delicious, versatile and amazing fruit and vegetable. Did you know that the tomato is both? Just makes it even more incredible. Memories of growing up eating tomatoes fresh off the vine and enjoying them a multitude of different ways in different dishes.  In the fall we would harvest them and spend a week making and preserving passata and tomatoes infused with fresh basil. The smell in my house was just heavenly.  I continue to make many dishes showcasing the amazing tomato and this is a really simple one that combines roasted tomatoes with creamy goat cheese, garlic, oregano and basil.  This pasta dish comes together in the time it takes to put the w

  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