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Blog - Dinner in Venice

Bianca’s Super Veggie Medley

Biancas Veggie Medley 1

My 5-year old loves Brussels sprouts and broccoli, and this is her favorite way to eat them! It’s so delicious that I thought I’d also share it with you guys.

SuperFoods by Dinnerinvenice

After all the cheesy pasta dishes I posted this winter, I really owed you a recipe with some vitamins and fiber…..

Biancas Veggie Medley

Bianca’s Super Veggie Medley

Prep Time: 5 minutes

Cook Time: 20 minutes

25 minutes

serves 4

Ingredients

  • 1 small cauliflower (or ½ one large)
  • 1 head broccoli
  • about 12 Brussels Sprouts
  • 1 red onion
  • 12 black or red grapes
  • 12 white grapes
  • ½ cup pine nuts
  • 3 tbsp extra virgin olive oil
  • 1 thyme sprig
  • salt and pepper to taste

Directions

Cut the cauliflower and the broccoli into pieces, and halve the Brussels sprouts. Cook all three vegetables separately until tender but firm: you can steam them for about 10 minutes or cook them in your microwave (covered with plastic wrap, leaving an opening for the steam) for about 4 or 5.

Halve the grapes, and eliminate any seeds.

Heat the oil in a skillet. Cut the onion in very thin slices and sauté them in the oil with the grapes for about 5 minutes. Add the cooked cauliflower, broccoli and Brussels sprouts, and cook for 8 more minutes. Toast the pine nuts in the oven or in a second skillet brushed with little oil. Add the pine nuts to the veggie medley, season with salt and pepper, and cook for 1 more minute. Decorate with the thyme and serve.

https://dinnerinvenice.com/2014/04/01/biancas-super-veggie-medley/

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MORE ITALIAN PASSOVER IDEAS

Hello again! I’m so excited to share that my Levornese Almond Custards (Scodelline) are in the April 2014 issue of Cucinare Bene magazine, a special Italian Passover treat among tons of Easter treats (in Italian! But for all the English speakers, I had already posted this recipe here, last year).

Cucinare.Bene.Scodelline.Passover Almond Custards by DinnerInVenice2014 (1)

I am also in the new Spring issue of Joy of Kosher magazine, with a feature on Cooking with Wine, where I really tried to crunch in  everything you need to know about the topic, from techniques, tips, substitutions and recipes, to cool wine gadgets!

alessandra rovati JOK article Spring 2014

 

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Warm Farro Salad with Cranberry Beans and Red Beet Mousse

7376 Beet & Bean Farro

I think I already told you that I don’t mind a little extra padding in the winter: it’s way more practical than having to wear an extra puffer coat, and gives me a great excuse to overindulge in cheesy dishes. However, I’ve lost count of all the snowstorms we’ve had this year, and maybe – just maybe – I’ll start wiggling my way out of hibernation. This morning I even made it to a workout class, and no cheese tonight!

7379 Farro w beet and beans

Warm Farro Salad with Cranberry Beans and Red Beet Mousse

Ingredients

  • 3/4 lb farro or spelt
  • 1 cooked beet
  • 1/2 lb cooked Borlotti (cranberry beans) (canned OK)
  • 1 red onion
  • 2 thyme sprigs
  • 1 cup Greek Yogurt (OK to leave out for a dairy-free version, just add 1 more beet)
  • 4 tbsp extra-virgin olive oil
  • salt and pepper to taste

Directions

Rinse the farro or spelt, and cook it in salted boiling water according to the package instructions (if you are in a rush, you can use the quick-cooking farro by Pedon).

Drain it, dress it with the oil, toss and set aside.

Peel the onion, slice it very thinly (I prefer to use a mandolin) and soak the slices in a bowl of cold milk or ice water until use (this step takes the bite out of the onion... and helps with onion breath!).

Dice the beet and place it in your food processor with the cream (or greek yogurt), salt and pepper. You can process until smooth, or leave it somewhat chunky.

Add the drained onion and beans to the warm farro, dress with the remaining oil. Sprinkle with the thyme leaves and serve with the beet mousse

* the beet and yogurt should be kept at room temperature, not cold.

https://dinnerinvenice.com/2014/02/27/warm-farro-salad-with-cranberry-beans-and-red-beet-mousse/

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Italian Chocolate Kisses

Baci - Italian Chocolate Kisses

My latest article is all about kisses…. the chocolate kind!

 

With a recipe for an easy home-made treat (perfect for Valentines with a sweet tooth!): read it here

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Pressure Cookers and Slow Cookers

In the new issue of JOK Magazine, the third chapter of my series on Pots and Pans deals with what I once considered two diabolical appliances: Pressure Cookers and Slow Cookers!

pots

Tips, tricks, and tidbits of their curious history…

by the way, this is what many consider the progenitor of our modern pressure cooker, invented by Denis Papin in France in the 1670s:

papin Digester

magazine

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