Mangia Con Elena

  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 are perfect as a

 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 and acts like little sp

  Roasted Kabocha Squash Gnocchi IG: @mangia.con.elena If you are visiting this page then chances are you are a lover of gnocchi like me! Just like every other Italian dish, the way they are made varies from region to region. It is typically made with potatoes and flour but if you ask any Italian it's almost a guarantee that they will share a different recipe than the last. Some are adamant about adding eggs and others say no way. Some use semolina flour only and others use all purpose flour or double zero.  Each flour of course will result in a different consistency.  I prefer my gnocchi with a bit of a chewy consistency. I love the pillowy soft ones and will gladly eat them but I most definitely prefer ones that don't melt in my mouth. Chefs and Italians everywhere will probably disagree with me and say that gnocchi should be pillowy and light and airy. Most definitely, but being Italian, I believe that is entirely a personal choice (and I will gladly defend that!) 🤣   Growi

  Goat Cheese, Parmigiano and Grape Tomato Pasta Mista IG: @mangia.con.elena We like to call this "Italian Mac n' Cheese." This pasta dish is incredibly simple and can be ready and on your table in less than 30 minutes! Definitely a go to dish in my house when I am craving pasta but have little time or energy. In addition, the smell of the garlic and tomatoes simmering definitely perk me up!   Goat cheese and grated parmigiano- reggiano are blended with the flavours of grape tomatoes simmered in garlic and olive oil to release its juices. Add a bit of pasta water to thicken the sauce and you have a creamy, flavourful and delicious bowl of pasta.  When I have as assortment of half full pasta bags in my pantry, it is time to make "pasta mista," which means mixed pasta.  This one is farfalle and tortiligione.  When making this dish, choose a pasta shape with crevices or twists as it is the best vessel for this wonderful sauce. Trust me, you will be glad you did whe

  Pork Braised in Tomato Sauce IG: @mangia.con.elena Are you looking for a delicious and quick one pot dinner? Then look no further than this fork tender, fall off the bone braised pork dish. Pork loin chops seasoned with oregano and flavoured with tomatoes and red wine. Left to slowly simmer in a dutch oven for a minimum of 1 hour, this meal really does make itself. Bone in is preferred as the bones will add a deeper flavour to the sauce.  It can be served with a side of egg noodles, rice or a grain of your choice. There will be lots of delicious rich sauce for you to stir into your grain. Alternatively, you can serve as is and save that sauce for another dish such as risotto, pasta, fish. Rule number one in the Italian kitchen is nothing goes to waste! As with all of my recipes and in keeping with the traditional 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 l

Tiramisu  IG: @mangia.con.elena Tiramisu is a traditional Italian cake that  means "pick me up" and it does just that as ingredients of sugar, sweet mascarpone, egg whites, liquor and strong espresso will be sure to give you a jolt.  There are many legends around the history of tiramisu. Some say it was invented in Treviso in the first half of the 1800s by a "maitresse" of a "house of pleasure"  who wanted a dessert to "reinvigorate" the patrons before they returned to their wives. However this decadent dessert came to be does not really matter to me, I am just glad it was created!  My oldest brother is the King of Tiramisu. I don't typically make it because whenever there is a special occasion it is presumed that he will be bringing this dessert. It is delicious and why bother learning how to make it when he does it so perfectly?  My first time making it was for a dessert collaboration on Instagram as I wanted to really give it a go.  When I

Festive Cranberry- Orange Sauce IG; @mangia.con.elena Festive holiday meals are made complete with the addition of delicious and sweet cranberry sauce! I only began hearing about cranberries when I started making my own holiday dinners. Dried or fresh, they are incredibly versatile and delicious and make their way into many salads, meals and baked goods. We enjoy cranberry sauce with our holiday dinners. It compliments chicken, turkey, pork and ham and is fantastic on turkey sandwiches the next day.  I have made it several ways and this one is the best. The citrusy orange and sweet cinnamon are mild and  marry well with the tartness of the cranberries. Perfect for a meat accompaniment . I am not sure why I don't make this more often as it is simple and stores in the fridge for at least a week. But, it does not last that long as it is a favourite around here.  I hope you give this sauce a try, you will love it! Elena 💚 Ingredients 6 cups of fresh cranberries. Washed and drained. 1