Tag: Salad

Eggplant and feta pasta salad – Italian Cuisine

»Eggplant and feta pasta salad

First wash the aubergines, clean them and cut them into small cubes (about 1 cm per side).
Brown the garlic with a little oil in a non-stick pan, then remove the garlic, add the aubergines and cook for ten minutes over medium heat, stirring occasionally.

In the meantime, boil the pasta in boiling salted water and drain it al dente.
Add olives, pine nuts and mint to the aubergines and cook quickly over a high flame, then add the pasta and mix.
Remove from the heat, transfer to a large salad bowl (so that it warms up) and add the diced or crumbled feta and a little bit of raw oil.

The eggplant and feta pasta salad is ready, keep it in the fridge until ready to serve it.

roasted eggplant and courgette salad – Italian Cuisine

It doesn't take much to create a healthy and tasty dish. In the case of roasted eggplant and courgette salad, even low in calories!

Eggplant is zucchini roasted are the perfect vegetables to prepare asalad inviting and low in calories, which goes very well with a plate of baked fish or a grilled meat fillet, for a light lunch that does not give up the taste! A chopped herbs it will then give that extra touch that will make you love this salad definitively.

The most suitable eggplants for the salad

The eggplant they are not all the same, some have a stronger taste, others less. The most suitable quality for this recipe is round lilac, with a firm and soft consistency and a delicate flavor. Even the round violet, smaller than the lilac, has a neutral taste and a perfect consistency to be cooked grilled or baked. Both of these varieties do not need to be put in salt to lose the water, and this speeds up the execution time of the recipe a little.


Dried fruit and seeds to enrich

What better to add than that dried fruit and seeds to give an extra touch to this salad (already delicious) and a full of omega 3 fats, antioxidants and protectors of the cardiovascular system? Choose between nuts, hazelnuts and almonds and among the seeds, very well those of linen, of chia is of hemp, to be added before dressing the salad, raw. In a single dish vitamins, good fats and few calories. What more could you ask for?

The recipe for aubergine and roasted zucchini salad


1 lilac round aubergine, 600 g merinda tomatoes, 1 celery stick, 500 g zucchini, 1 bunch of aromatic herbs, extra virgin olive oil, 2 tablespoons of sultanas, salt, pepper.


Rinse and cut the aubergine, courgettes and tomatoes into small pieces. Peel and cut the celery into pieces. Place the aubergines, celery and courgettes in a baking tray lined with parchment paper, salt, add a drizzle of oil and bake in the preheated oven at 180 degrees for 25 minutes. Put the sultanas in a bowl with a little water. When the vegetables are ready, take them out of the oven and let them cool. Now take the tomatoes, add them to the other vegetables, add the squeezed raisins, a little oil, the aromatic herbs, mix well and serve your salad.

In the tutorial some more tips for a perfect dish

Recipe Salad with chicory and fried anchovies – Italian Cuisine

Recipe Salad with chicory and fried anchovies

  • 300 g chicory
  • 18 fresh anchovies
  • re-milled durum wheat semolina
  • lemon
  • peanut oil
  • extra virgin olive oil
  • salt
  • pepper

Prepare the puntarelle. The puntarelle are located at the heart of the Catalan head. To clean them, remove the outer leaves (which you can use in soups or omelettes). Remove the ribs from the head, remove the base and cut them into thin strips, then put them in water and ice for 15-20 minutes.
Clean anchovies: remove the head, open them like a book, remove the fishbone, eviscerate them, rinse them and dab them with kitchen paper.
dredge in flour then in the semolina and fry them quickly in a small saucepan with hot peanut oil. Drain them on kitchen paper and salt them.
Drain puntarelle, dry and season with 1/2 lemon juice, 4-5 tablespoons of extra virgin olive oil, salt and pepper. Serve on a large loaf.

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