Prep: 15min Serves: 2 Difficulty: easy Last week I was at home in Vico and my mum prepared this delicious spelt salad that we took to the beach for lunch. I thought of sharing this recipe with you as it’s very fresh and tasty and it’s perfect for picnics or to bring to work on these hot days. I hope you enjoy it! Mamma Flora’s tip: you can store the leftovers in the fridge and eat it during the week. Use tuna fillets in olive oil as it tastes better than other oils Ingredients: 100gr spelt (you can buy the quick cook) 50gr rocket 5 cherry tomatoes 4 tuna fillets in olive oil 2 table spoons extra virgin olive oil one unwaxed lemon salt...
Prep: 30min Serves: 2 Difficulty: easy Once again I was walking through the farmers market and I found some beautiful broad beans grown in the UK. I called my mum and ran home to prepare a fragrant broad beans summer crema for lunch. Mamma Flora’s Tip: you can also serve it as a starter. Take your time to shell the broad beans as it’s pleasantly therapeutic Ingredients: 80 broad beans with pods 3 tablespoons extra virgin olive oil ¼ red onion (to garnish) ½ glass of water rosemary bread salt and pepper Ice (for the preparation) Tools: 1 pot 1 pan 1 electric wand 2 bowls Method: Shell the broad beans Cut the onion in thin slices and place them in a pan with less...
Serves: 2 Prep: 20min Difficulty: easy For me this is The summer dish. My mum would prepare it in the early morning, make it rest in the fridge until noon and serve it for lunch. Perfect to take to the beach or picnics and share it with your friends! Mamma Flora’s Tip: Use a special rice for salad, the only Italian one I find in London is the brand Riso Gallo “riso per insalate”, you can find in some Waitrose or Italian Delis. The reason why I use this type of rice is because the grains stay al dente and well detached. Add something fresh to the rice either some celery or green chili or some cubes of raw courgette. Ingredients: 200gr rice for...
Serves: 4 Cooking: 40min Difficulty: easy This recipe will make you fall in love with peppers, it’s so easy to prepare and the result is mouthwatering Mamma Flora’s Tip: for a nice variation add some olives, capers and few slices of garlic Ingredients: 6 Romano peppers (or 3-4 peppers) Parsley 2 tbs extra virgin olive oil Lime Salt Tools: Baking paper Baking tray Method: Preheat the oven at 180°C Put the baking paper on the baking tray Wash the peppers and place on baking tray Cook for 40min, take out of the oven and leave to cool Once cooled, peel the skin of the peppers with your hands and remove the seeds then place them in a dish Cut the peppers in strips, add...
Serves: 4 Prep: 10min Cooking: 30min This recipe is one of the most traditional side in the Neapolitan cuisine. The aubergines are deep fried and become of the colour of the mushrooms, hence the name "Melanzane a Funghetto". They are simply delicious! Mamma Flora's Tip: You can use the "mushroom style" aubergines as a sauce for the pasta, top it with some mozzarella and parmesan and the success is guaranteed! Ingredients: 3 aubergines 300 gr of cherry tomatoes 1 1/2 cup of frying oil 1 garlic clove 1 tbsp of extra virgin olive oil basil salt Tools: 2 pans kitchen paper Method: Let’s begin by washing the aubergines and drying them. Cut off the tops and bottoms and quarter the eggplant, trim off the seedy...
