ZUPPA DI PISELLI SECCHI CON LATTUGA
SPLIT PEA SOUP WITH LETTUCE
This lovely, old-fashioned soup dates from the time before frozen peas were available, and Italian housewives kept dried split peas to use when fresh peas were not in season. When cooked, their texture is quite dense, so to balance this I have kept the potatoes and pancetta in chunky pieces rather than blending the soup. However, if you prefer, you can blend it before you add the milk and egg yolk mixture at the end. The addition of lettuce gives the soup a pleasant contrasting freshness. Split peas don’t normally need pre-soaking, but check the packet instructions.
Serves 4
300g/10½ oz/1½ cups dried split peas
2 tbsp extra virgin olive oil
50g/1¾ oz/4 tbsp butter
1 small onion, sliced
1 celery heart, sliced
85g/3oz pancetta, cubed (or bacon, diced)
2 potatoes, cut into chunks
1 litre/1¾ pints/4 cups hot vegetable broth
500ml/18fl oz/2cups hot water
250g/9oz lettuce
225ml/8fl oz/scant 1 cup milk
2 egg yolks, beaten
grated Parmesan, to serve
Rinse the split peas in cold water, discarding any small stones or other impurities; set aside.
Heat the olive oil and half of the butter in a large saucepan on a medium heat. Add the onion, celery and pancetta and sweat for 5 minutes, until softened.
Stir in the potatoes and split peas, add the broth and water, cover with a lid and cook on a low heat for 1½ hours, stirring from time to time to prevent the peas from sticking.
About 15 minutes before the end of cooking time, put the lettuce leaves in a pan of boiling water and simmer for 6 minutes. Drain, squeezing out excess water, and leave to cool, then slice thinly lengthways. Set aside.
Melt the remaining butter and transfer to a bowl with the milk and egg yolks, whisking well. Remove the pea soup from the heat, stir in the milk mixture and serve sprinkled with the sliced lettuce and Parmesan.
ZUPPA DI ORZO E CAVOLO NERO
PEARL BARLEY AND CAVOLO NERO SOUP
I love pearl barley and often use it in soups or as a substitute for rice. Cavolo nero is a loose-leafed Tuscan cabbage with very dark green, almost black, leaves – hence its Italian name, which translates as ‘black cabbage’. However, if you can’t get your hands on Cavolo nero, savoy or sweetheart cabbage would also work well.
Serves 4
150g/5½ oz pearl barley
3 tbsp extra virgin olive oil, plus extra to drizzle
1 onion, finely chopped
400g/14oz cavolo nero, roughly chopped
1 large potato, peeled and cubed
115g/4oz tomatoes, chopped
1 litre/1¾ pints/4 cups vegetable broth
salt and freshly ground black pepper
4 slices of country bread, toasted, to serve (optional)
grated Parmesan, to serve (optional)
Rinse the barley and put it in a saucepan; add cold water to cover. Bring to the boil, then reduce the heat, cover with a lid and simmer for 1 hour, until the barley is cooked. Drain well and set aside.
Heat the olive oil in a large saucepan, add the onion and sweat for 5 minutes. Stir in the cavolo nero, potato and tomatoes. Add the cooked barley and the broth and season with salt and pepper. Bring to the boil, then reduce the heat to low, cover with a lid and cook for 40 minutes.
Remove from the heat, add a drizzle of olive oil and serve with toasted country bread and grated Parmesan if desired.
VERDURE ESTIVE STUFATE
SUMMER VEGETABLE STEW
This simple but very tasty vegetable stew puts the flavours and colours of the Mediterranean on a plate. The slow, gentle cooking brings all the flavours of the vegetables and other ingredients together. I like to make this with lots of chilli and serve with couscous for a light but nutritious meal. It can be made in advance and in summer can be eaten cold if desired. Although it uses what I consider to be summer vegetables, it can be made at any time of the year and substituted with other vegetables as you prefer depending on what you are able to find
Serves 4
4 tbsp extra virgin olive oil
2 red onions, finely sliced
2 celery stalks with leaves, sliced
3 garlic cloves, sliced
1 red chilli, finely chopped
5 anchovy fillets
1 tbsp capers
140g/5oz/¾ cup green olives
1 red (bell) pepper, cut into thick slices
1 yellow (bell) pepper, thickly sliced
1 aubergine (eggplant), cut into chunks
2 courgettes (zucchini), cut into chunks
200g/7oz green beans, sliced in half
3 tbsp dry white wine
300g/10½ oz cherry tomatoes, halved
a handful of basil leaves
salt
Heat the olive oil in a large saucepan, add the onions, celery, garlic and chilli and sweat on a medium heat for a couple of minutes. Add the anchovy fillets and stir with a wooden spoon until dissolved. Add the capers and olives. Stir in the peppers, aubergine, courgettes and beans. Add the wine and allow to evaporate. Add the tomatoes, basil leaves and a pinch of salt. Reduce the heat, cover with a lid and cook gently for 1 hour. Serve with couscous.
MINESTRONE VELOCE
QUICK MINESTRONE SOUP
Packed full of nutritious veggies, this soup is basically vitamins in a bowl! Based on the classic Italian minestrone, I have included borlotti beans and pastina (small pasta shapes). If you prefer, you could omit the pastina in favour of broken-up bits of spaghetti. In fact, you could omit any vegetable you don’t like or don’t have and replace with others. Most of these vegetables can be bought pre-washed and chopped, saving you time. For added flavour, you could serve with a dollop of homemade Pesto Sauce (see here) or ready-made from the jar.
Cooking time: 35 minutes (not including veg prep)
Serves 4–6
4 tbsp extra-virgin olive oil
1 large onion, finely chopped
2 celery stalks, finely chopped
2 carrots, finely chopped
1 small fennel bulb, finely chopped
1 courgette (zucchini), cut into small chunks
1 large potato, peeled and cut into small chunks
280 g/10 oz Savoy cabbage, shredded
6 cherry tomatoes
a handful of fresh basil leaves
1.5 litres/52 fl oz/6½ cups vegetable stock (bouillon)
1 × 400-g/14-oz can of borlotti (cranberry) beans, drained
50 g/1¾ oz/⅓ cup frozen peas
75 g/2½ oz small pasta shells (pastina)
sea salt and freshly ground black pepper
grated Parmesan, to serve
Pesto sauce (see here), to serve (optional)
Heat the extra-virgin olive oil in a large heavy-based saucepan set over a medium–high heat. Add the onion and celery and sweat for a couple of minutes. Add the carrots, fennel, courgette, potato, cabbage, tomatoes and basil, and mix well. Pour in the stock, bring to the boil, then lower the heat and cook for 20 minutes. Add the borlotti beans, peas and pasta and continue to cook for about 6–8 minutes, until the pasta is cooked (check cooking times on the packet).
Remove from the heat, season with salt and pepper to taste, and serve with grated Parmesan and a dollop of pesto, if desired.
CREMA DI FAGIOLI CON PESTO DI OLIVE
CREAMY BLACK-EYED BEAN SOUP WITH OLIVE PESTO
This creamy delicious soup is quick and simple to prepare with store cupboard tinned black-eyed beans. Delicious topped with a green olive pesto which you can prepare whilst the soup is cooking. Serve with homemade bread for a rustic nutritious meal.
Cooking time: 25 minutes (not including veg prep)
Serves 2 x main course, 4 x starter
2 tbsp extra-virgin olive oil
1 shallot, finely chopped
½ leek, finely chopped
1 garlic clove, finely chopped
1 small carrot, finely chopped
1 celery stalk, finely chopped
leaves of 1 thyme sprig
1 × 400-g/14-oz can of black-eyed beans (peas), drained
600 ml/21 fl oz/generous 2½ cups vegetable stock (bouillon)
sea salt and freshly ground black pepper
For the pesto:
125 g/4½ oz/1¼ cups stoned (pitted) green olives
a handful of parsley
1 garlic clove
1 tsp capers
2 tbsp extra-virgin olive oil
Heat the olive oil in a large, heavy-based saucepan set over a medium heat. Add the shallot, leek, garlic, carrot, fennel and thyme, and sweat for about 4 minutes. Stir in the drained beans and cook for 1 minute to let the flavours infuse. Pour in the stock, increase the heat, and bring to the boil. Now reduce the heat, cover with a lid and cook for 15 minutes. Remove from the heat and allow to cool a little.
Meanwhile, make the pesto. Whiz all the ingredients in a food processor or blender, until well combined but retaining a crunchy texture. Set aside.
Transfer the slightly cooled soup to a blender or food processor and blend until smooth (you may need to do this in 2 batches). Return it to the saucepan and gently reheat, if necessary. Divide between individual bowls and serve with a generous dollop of the olive pesto.
ZUPPA PICANTE DI CECI E BIETOLE
SPICY CHICKPEA AND CHARD SOUP
This is one of my favourite soups – I love chickpeas and I adore chilli! The chilli gives a real kick to the chickpeas and chard. I use one whole fresh red chilli in this recipe, but you can adjust according to taste. You could omit it altogether if you prefer or, if cooking for people who don’t like spicy flavours, just add some dried chilli (hot red pepper) flakes over the top of individual portions at the end. If you can’t find Swiss chard, you can substitute spinach, but add this about 5 minutes before the end of the cooking time. Served with toasted bread, this makes a delicious, warming meal.
Cooking time: 25 minutes (not including veg prep)
Serves 2 as a main course or 4 as a starter
1 tbsp extra-virgin olive oil
1 shallot, finely chopped
½ celery stalk, finely chopped
1 garlic clove, finely chopped
1 fresh red chilli, finely chopped
180 g/6¼ oz/2 cups Swiss chard, stalk and leaves finely chopped
200 g/7 oz canned chopped tomatoes
1 × 400-g/14-oz can of chickpeas (garbanzo beans) (240 g/8½ oz drained weight)
400 ml/14 fl oz/1¾ cups hot vegetable stock (bouillon)
To serve:
2–4 slices of country-style bread, such as Pugliese or a nice sourdough
1 garlic clove, peeled and left whole
extra-virgin olive oil, for drizzling
Heat the olive oil in a heavy-based saucepan set over a medium–high heat. Add the shallot, celery, garlic and chilli, and sweat for a couple of minutes. Stir in the Swiss chard and continue to sweat for 1 minute. Add the tomatoes, drained chickpeas and vegetable stock, bring to the boil, then lower the heat to medium, cover with a lid and simmer for 20 minutes.
Towards the end of the cooking time, grill (broil) or toast the slices of bread, rub the garlic clove all over the toasted surface of the bread, and drizzle with a little extra-virgin olive oil.
Divide the soup between individual bowls, drizzle with a little extra-virgin olive oil, and serve with the garlicky toasted bread or a slice of homemade bread (see here).
ZUPPA DI BORLOTTI
FRESH BORLOTTI BEAN SOUP
Borlotti beans are one of my favourite pulses and I always make sure I have a packet of dried as well as tinned in my store cupboard. Combined with a few basic fresh ingredients, they make nutritious meals such as this soup. If you don’t have all the vegetables, you can omit and simply use more of what you have.
Serves 4–6
100 ml/3½ fl oz/7 tbsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
¼ leek, finely chopped
400g/14oz fresh borlotti beans (shelled weight) or 130g/4½ oz dried
a handful of parsley stalks, finely chopped
3 ripe cherry tomatoes, quartered
1 garlic clove, crushed
1.5 litres/2½ pints vegetable stock
a handful of celery leaves
salt and freshly ground black pepper
crostini and extra virgin olive oil, to serve (optional)
Soak the borlotti beans overnight. Then drain and place in a pot together with fresh water, bring to the boil and then simmer for about 30 minutes or so until they are almost cooked (check cooking instructions on your packet). Drain and set aside.
Heat the extra virgin olive oil in a large saucepan, add the onion, carrot, celery and leeks to the pan and sweat until softened. Stir in drained borlotti beans, parsley stalks, tomatoes and garlic. Add the stock and bring to the boil, then simmer for about 20 minutes until the beans are tender. Stir in celery leaves and adjust the season to your taste, Serve with toasted bread and a drizzle of extra virgin olive oil.
If using tinned beans, use 2 x 400g tins and follow cooking instructions from step 2 of the method above.
RISOTTO CAPRESE
RISOTTO WITH TOMATO, MOZZARELLA AND BASIL
The ingredients for this risotto are taken from the classic Caprese salad – tomatoes, mozzarella and basil. Simple to make and extremely tasty, it’s often my go-to midweek meal for the family.
Cooking time: 30 minutes
Serves 4
40 g/1½ oz/2 generous tbsp butter
2 tbsp extra-virgin olive oil
1 small onion, finely chopped
2 handfuls of basil leaves
260 g/9¼ oz cherry tomatoes, quartered
320 g/11¼ oz/1¾ cups risotto (Arborio) rice
100 ml/3½ fl oz/7 tbsp white wine
1.5 litres/52 fl oz/6½ cups hot vegetable stock (bouillon)
200 g/7 oz mozzarella, cut into small cubes
30 g/1 oz/⅓ cup grated Parmesan
Heat 20 g/¾ oz/1 generous tablespoon of butter and the olive oil in a large, heavy-based saucepan set over a medium heat. Add the onion and a couple of the basil leaves and sweat for 2 minutes. Stir in the tomatoes and continue to sweat for 1 minute. Stir in the rice, making sure each grain is coated in oil. Add the wine and cook until the rice has absorbed it. Then add a couple of ladles of hot stock, stirring with a wooden spoon until the rice has absorbed it all. Add a couple more ladles of stock and continue to cook in this way, stirring and adding more stock, for 17–20 minutes, until the risotto is cooked al dente.
Remove from the heat and add the remaining butter and mozzarella, stirring well until it has nicely melted into the risotto. Stir in the grated Parmesan and remaining basil leaves and serve immediately.
RISOTTO CON LENTICCHIE
LENTIL RISOTTO
This is a super, nutritious one-pot meal. Not only do lentils cook quickly, but they taste delicious. Use small brown or green lentils that don’t require pre-soaking. If you are really pressed for time, use good-quality organic canned lentils, which, once drained, you can add about halfway through making the risotto.
Cooking time: 30–35 minutes
Serves 4–6
250 g/9 oz/1½ cups lentils
40 g/1½ oz/2 generous tbsp butter
1 tbsp extra-virgin olive oil
100 g/3½ oz pancetta, finely chopped
1 garlic clove, left whole
1 rosemary sprig
1 celery stick, finely chopped
1 carrot, finely chopped
100 g/3½ oz canned chopped tomatoes
250 g/9 oz/1½ cups risotto (Arborio) rice
1.5 litres/52 fl oz/6½ cups hot vegetable stock (bouillon)
30 g/1 oz/scant ½ cup grated Parmesan, plus extra for serving
Place the lentils in a saucepan, cover with water, bring to the boil and simmer for 10 minutes.
Meanwhile, heat 20 g/¾ oz/1 generous tablespoon of butter and the olive oil in a large, heavy-based saucepan set over a high heat. Add the pancetta and sauté for 2 minutes, then reduce the heat to medium, add the garlic, rosemary, celery and carrot and sweat for 4 minutes. Stir in the tomatoes and cook for about 3 minutes.
By this time the lentils should be cooked. Drain the lentils and add to the mixture in the pan. Stir in the rice, making sure each grain is coated in oil. Add a couple of ladles of hot stock, stirring with a wooden spoon until the rice has absorbed it all. Add a couple more ladles of stock and continue to cook in this way, stirring and adding more stock, for 17–20 minutes, until the rice is al dente and the lentils are cooked.
Remove from the heat, discard the garlic, if you like, then stir in the remaining butter and Parmesan. Serve immediately with extra grated Parmesan, if desired.
RISOTTO CON ASPARAGI, ZUCCHINI E PISELLI
RISOTTO WITH ASPARAGUS, COURGETTE AND PEAS
This is definitely a family favourite in my house, especially in Spring and early Summer when asparagus is plentiful. However, we tend to make a veggie risotto all year round with whatever vegetables are available and we always have frozen peas in the freezer. It’s a quick, simple, nutritious one-pot meal which everyone enjoys.
Serves 4
1.2 litres/2 pints/5 cups vegetable stock
4 tbsp extra virgin olive oil
1 small onion, finely chopped
350g/12oz/1¾ cups arborio rice
125ml/4fl oz/½ cup dry white wine
1 courgette (zucchini), cut into small cubes
8 asparagus stems, finely chopped (discard any hard stems)
100g/3½oz frozen peas
30g/1oz/2 tbsp butter
40g/1½oz Parmesan, grated
Pour the stock into a saucepan, bring it to the boil, then reduce the heat to low and leave it gently simmering.
Heat the extra virgin olive oil in a heavy-based saucepan. Add the onion and sweat on a medium heat until softened. Stir in the rice with a wooden spoon and coat each grain with the oil. Add the wine and allow to evaporate, stirring all the time. Stir in the courgette, asparagus and peas. Add a couple of ladles of hot stock and, stirring continuously, cook until the stock is absorbed. Add more stock and repeat. Continue adding stock, cooking and stirring in this way for about 20 minutes, until the rice is cooked. It should be soft on the outside but al dente on the inside.
Remove from the heat and beat in the butter and Parmesan with a wooden spoon. Leave to rest for 1 minute, then serve.
RISOTTO CON SALSICCIA
SAUSAGE RISOTTO
This simple risotto makes a fantastic meal at any time. If you can’t get Italian sausages, any pork sausages or sausage meat will be fine. And if you don’t have white wine, just use extra vegetable stock.
Cooking time: 30 minutes (not including prep)
Serves 4
40 g/1½ oz/2 generous tbsp butter
2 tbsp extra-virgin olive oil
1 small red onion, finely chopped
needles of 2 rosemary sprigs
300 g/10½ oz Italian pork sausages, skins removed and meat crumbled
325 g/11½ oz/1¾ cups risotto (Arborio) rice
100 ml/3½ oz/7 tbsp white wine
1.5 litres/52 fl oz/6½ cups hot vegetable stock (bouillon)
40 g/1½ oz/generous ½ cup grated Parmesan
Heat 20 g/¾ oz/1 generous tablespoon of butter and the olive oil in a large saucepan set over a medium heat. Add the onion and sweat for a minute or so, until softened. Add the rosemary and sausage meat, increase the heat to high, and stir-fry for 3–4 minutes, until sealed. Stir in the rice, making sure each grain is coated in oil. Add the wine and cook until the rice has absorbed it. Reduce the heat to medium, and add a couple of ladles of hot stock, stirring with a wooden spoon until the rice has absorbed it all. Add a couple more ladles of stock and continue to cook in this way, stirring and adding more stock, for 17–20 minutes, until the rice is al dente.
Remove from the heat, add the remaining butter and the Parmesan, mix well and serve at once.
ARANCINI DI RISO
DEEP-FRIED STUFFED RICE BALLS
These typically Sicilian snacks are a great way of using up leftover risotto. They can be filled with different stuffings which can be leftover veggies, bits of cured meat, cheese or even Bolognese ragu. For this recipe, I have opted for a simple filling of peas and mozzarella and when deep-fried, the mozzarella melts and tastes wonderful as you bite into the arancino. A warning: they are very addictive!
Makes 25
plain flour for dusting
2 eggs, beaten
breadcrumbs for coating
olive oil for deep-frying
For the risotto:
1.5 litres/2½ pints vegetable stock
3 tbsp olive oil
1 onion, finely chopped
300g/11oz Arborio or other Italian risotto rice
4 tbsp freshly grated Parmesan cheese
salt and freshly ground black pepper
For the filling:
1 tbsp olive oil
1 tbsp finely chopped onion
100g/4oz frozen peas
2 tbsp water
75g/3oz mozzarella cheese, diced
Make the risotto following the basic recipe here, omitting the butter (or use any leftover risotto you have). Spread the risotto evenly over a baking tray and leave to cool.
Meanwhile, make the filling. Heat the olive oil in a small pan, add the onion and sweat until soft. Then add the peas, water and some seasoning. Cover with a lid and cook for a few minutes, until the peas are tender. Leave to cool.
Take a little of the risotto and form it into a ball, roughly the same size as a golf ball. You will find it easier if you wet your hands with cold water. Make an indentation in each ball and place a few peas and a couple of cubes of mozzarella in it. Reshape the ball so the filling is in the centre and completely covered by the risotto. Dust with a little flour, then coat with beaten egg and finally coat in breadcrumbs.
Heat plenty of olive oil in a large, deep saucepan or in a deep-fat fryer. Add the risotto balls a few at a time and fry for 2–3 minutes, until golden brown. Drain on kitchen paper and serve hot or cold.
