On Tuesday the 19th of November we celebrated the Love Italian Life Awards at our kitchen showroom in Ballymount, Dublin. It was a fantastic evening with a range of signature Italian food, drink and great entertainment.
Our new pop-up store has now opened in Dundrum Town Centre, Dublin. Helping your dream interior become a reality. Giving a taste of the boundless possibilities available at the Vision Creative Studios, ranging from furniture to printed glass. Come in, explore the market leading products and be inspired.
Beetroot is another winter vegetable.
It is well known as a Super food. Fresh beetroot leaves can also be eaten as well as the root.
It is rich with antioxidants and fiber. Beetroot juice has an infinite amount of health benefits.
RECIPE: BEETROOT CARPACCIO
This salad is colorful, rich in flavor and so easy to make.
Beetroot (sliced) 100 g
Celeriac (sliced) 100 g
Rocket salad 100 g
Baby spinach 100 g
Parmesan cheese (shaved) 60 g
Walnuts (toasted) 30 g
Goat cheese (fresh) 80 g
Orange zest (grated) 1
Fresh parsley (chopped) 30 g
For the Lemon & Balsamic vinegar dressing:
Whisk 2 tablespoons balsamic vinegar, 1 tablespoon lemon juice, 2 teaspoons Dijon mustard, 1/2 teaspoon kosher salt, and pepper to taste. Gradually whisk in 1/2 cup olive oil.
Step 1: Wash, drain and patted dry spinach leaves and rocket salad, set aside.
Step 1: Peel the beetroot, and with the help of a Mandoline slice it very thinly, watch your fingers!
Place it on a plate and season it with the dressing, refrigerate for 4 hrs.
Step 3: Peel Celeriac and slice it as you did with the beetroot.
Step 4: Place the celeriac on a plate and season it with the dressing using half, refrigerate for 4 hours to allow the flavours to be absorbed.
Step 5: Toss the rest of the ingredients in a bowl with as much dressing as required. Cover a plate with the thinly sliced Beetroot and Cereriac so that you cannot see the plate underneath. Place the salad heaped in the centre so you can see a border of the Beet and Celeriac. Serve immediately.
To start with it’s delicious, probably the most delicious meat ever and surprisingly has more health benefits than people know. Although as with every red meat it should be eaten in moderation. It is a lean meat, and it has less fat content than chicken.
For those of you who work out, pork tenderloin contains high levels of protein, to give you that energy boost.
RECIPE: PORK TENDERLOIN IN PORTOBELLO MUSHROOMS SAUCE
Pork tenderloin 700 g
Garlic cloves (sliced) 3
Portobello mushrooms (sliced) 500 g
Shallot (sliced) 6
Thyme 3 branches
Marjoram 3 branches
Anchovies fillets 4
Red wine 125 ml
Sage 4 leaves
Bay leaves 1 leaf
Rosemary 1 branch
Fresh parsley (chopped) 30 g
Extra virgin olive oil
Salt & pepper
Step 1: In a frying pan with a little oil at medium heat, cook 1 garlic clove and the shallot until golden.
Step 2: Add the anchovies, thyme, marjoram and cook for 2 minutes, bringing the pan to a high heat, add the mushrooms, season, and cook for 10 minutes. Add parsley and set aside.
Step 3: Preheat the oven at 180°C.
Step 4: In another frying pan with a little oil at medium high heat, add the sage, rosemary and bay leaf, add the pork tenderloin and sear each side for 2-3 minutes and season. On a high heat add the red wine, letting it almost evaporate then add the mushrooms and put it in the oven for 30 minutes.
Cod is present in the cold deep waters of the Irish coasts. Let us Italianize it with this simple traditional cherry tomato and olive sauce.
It is loaded with vitamins and rich on Omega-3.
RECIPE: COD FILLET IN CHERRY TOMATO SAUCE
Olive oil extra virgin
Cod fillets 500 g
Red onion (sliced) 80 g
Garlic cloves (chopped) 4
Thyme 1 branch
White wine 125 ml
Fish stock 125 ml
Black olives (pitted) 50 g
Cherry tomatoes (halved) 200 g
Lemon zest (grated) 1
Almond flakes (toasted) 30 g
Fresh parsley (chopped) 30 g
Step 1: In a large frying pan with a little olive oil, braise the garlic on a low/medium heat until gold in color then add the red onion and thyme and continue cooking for a further 5 minutes.
Step 2: Increase the heat, and then add the fish fillets to the pan. After 2 minutes turn over and then cook for a further 2 minutes.
Step 3: On a high heat add the white wine, letting it almost evaporate. Then add the tomatoes, olives and fish stock, season and leave it to simmer on a low/medium heat for a further 8 minutes.
To be served hot sprinkled with almonds, parsley and lemon zest.
Seaweed is abundant on the west coast of Ireland. The ultimate in super foods and it is rich in minerals. If you have not heard of it yet then you need to get up to speed as I have converted many people to loving this dish at my table. You can find seaweed in most health food stores, keep your eyes peeled as it is popping up everywhere. Great fiber for those of you trying to clean out the Christmas indulgences.
RECIPE: SEAWEED SALAD
Samphire seaweed 150 g
Alga Dulce seaweed 100 g
Lamb lettuce 100 g
Sun-dried tomatoes (chopped) 100 g
Red onion (sliced) 60 g
Green olives (pitted and halved) 60 g
Pine nuts (toasted) 50 g
Capers (rinsed and chopped) 30 g
Radish (sliced) 50 g
Parsley (chopped) 30 g
Lemon juice 100 g
Lemon zest (grated) 5 g
Dijon mustard 25 g
Honey 20 g
Water 5 ml
Extra virgin olive oil 220 g
Mix all the dressing ingredients in a blender until well emulsified and add salt and pepper to taste.
In lots of water, wash and drain the samphire seaweed and lamb lettuce, pat dry and set aside.
If you are using dry Alga Dulce then rehydrate for ten minutes in cold water, pat dry.
In a large bowl, gently mix all the ingredients together. You’re done! Ready to eat.
For my weekday breakfasts I prepare these oats on a Sunday night to last until Friday. For the weekend I treat myself with these brunch pancakes and chia jam.
RECIPE: RED VELVET BEETROOT OATS
Oat porridge 100g
Oat Bran 20g
Oat milk 400g
Cinnamon powder 1g
Beetroot (cooked and grated or finely diced) 350g
Vanilla pod seeds (or vanilla extract 1.25 g) 1
Chocolate chips 15g
Orange zest 2.5g
Coconut shredded 20g
Chia seeds 5g
Flax seeds 5g
Step 1: In a bowl fold all ingredients together except for the orange segment.
Step 2: Transfer it to an airtight container, cover and refrigerate it overnight.
Step 3: Before serving just add the orange in segments and a bit of almond milk if required.
Without the orange segments it lasts 3 days in the fridge. Without the beetroot and orange it can last up to 5 days in the fridge.
RECIPE: CHOCOLATE PANCAKES
Cocoa powder 90g
Oats flour 45g
Buckwheat flour 45g
Almond butter 150g
Baking powder 15g
Rapeseed oil 90g
Greek yogurt 90g
Zest of 1 Orange.
Step 1: In a food processor mix all the ingredients until smooth.
Step 2: Cook in a hot greased non-stick frying pan.
For large batches, keep pancakes in a baking tray and warm in the oven just before serving.
January is a cold month, so we don’t expect too much to grow, however for some nice healthy greens we have lots of lovely cabbage growing in Ireland. Cavolo Nero or Black Cabbage translated is one of the varieties currently in full bloom.
Cabbage green leaves are very nutritious, and with few calories.
It is a very good antioxidant, full of Vitamins C, B and K, keeping you healthy through these cold months.
Here is my favourite winter recipe with Cavolo Nero. Designed for when you arrive home to warm you up. It is one of the most famous soups from Tuscany and Cavolo Nero plays the role of the main actor.
RECIPE: RIBOLLITA TOSCANA (Tuscan Soup)
This is a very classic Italian soup recipe from Tuscany from late 1800, where the art of fine dining had just begun.
I’m very proud of it and delighted to share it with you.
If you want to avoid meat you can remove the pancetta.
Extra virgin Olive oil
Celery (diced) 2 stalk
Carrots (diced) 2 carrots
Onion (diced) 1 large
Leek (diced) 1 (white part only)
Garlic cloves (chopped) 2
Bay leaves 2
Pancetta 100 g
Butter beans 300 g
Cavolo Nero (chopped) 1 bunch
Cabbage (sliced) ¼ of a head
Kale (chopped) 1 small bunch
Tomatoes (Deseeded and diced) 5
Potatoes (diced) 2
Parsley (chopped) ½ bunch
Rosemary 1 bunch
Thyme 2 bunches
Step 1: Soak the butter beans in lots of cold water overnight, the next day strain and rinse, put the beans in a large pot with three times their own weight of water. Add 1 bay leaf and 1 garlic clove. Bring to the boil, reduce the heat and let simmer for one hour or until soft. Blitz half of the bean quantity and set aside.
Step 2: In the mean time in another pot, pour in a little oil, at medium heat braise the celery, carrots and onions, and cook until soft and gold in color. Then add the bay leaves, garlic, leek and pancetta. Braise at medium heat for a further 8 minutes. Increase the heat and add the kale, cabbage, potatoes and cavolo Nero, braise for 5 minutes.
Step 3: Add the tomatoes and enough water to the cooked butter beans to make a nice runny soup. Cook for 20 minutes, and then add the butter bean puree.
Step 4: In a frying pan with a little oil fry the rosemary and thyme for two minutes, and then sieve this oil into the soup. Add some fresh parsley to taste.
To be served hot with sourdough bread sliced and toasted.
RECIPE: PESTO SAUCE (with cavolo Nero)
This recipe is a version of one of the most famous of Italian sauces; pesto, which is usually made with basil and parmesan.
It is an easy, fast recipe, to be used as a pasta sauce, with fish or simply served on a bruschetta.
By substituting Pecorino Romano cheese with breadcrumbs it becomes a great vegan dish.
Cavolo nero(black cabbage) 400 g
Almonds (with skins) 200 g
Garlic cloves 1
Extra virgin olive oil 200g
Pecorino romano(or Parmesan) 60 g
Step 1: In lots of water wash chopped cavolo nero and drain.
In a pot with salted, boiling water, blanch the cavolo nero for 4 minutes, drain and put in an ice bath (ice and water), set aside.
Step 2: In a blender put the almonds, garlic and olive oil, blitz until they become a creamy texture. Add the cavolo nero, 3-4 ice cubes and blitz until it forms a smooth puree, add the pecorino romano.
Chili pepper could also be added for a bit of a kick.
Preserve refrigerated in air tight container submerge by olive oil.
Trim chicken livers and rinse them in water, patted dry, set aside. In a frying pan melt butter, add onion, shallots, garlic, thyme and bay leaves. Cook until soft and see through. Add liver and increase heat, stirring continuously until liver is nice and brown on th eoutside. Extinguish with brandy, wine and sherry, flame it. Remove bay leaves, blitz in a food processor until smooth. Season it. Put pate in a terrine, smooth surface and chill, Melt a bit of butter and pour it onto pate, keep refrigerated. Serve with toasted bread.
PORTION SIZE: 907
by Angelo Galatolo
Chicken Liver / 400g
Butter / 300g
Onion Chopped / 80g
Garlic Chopped / 4g
Shallots Chopped / 50g
Brandy / 30g
Sherry / 15g
White Wine / 10g
Thyme / 10g
Bay Leaves / 1
Nutmeg / 2
Salt and Pepper
In a frying pan cook the choriso until crispy. Remove bacon and set aside, with the same frying pan tossed up brussel sprouts at high heat, deglaze with apple juice, add orange zest and mustard, bring to boil. Reduce the heat and simmer for 10 minutes. Until the juice evaporate, season it, add toasted almond ad parsley
PORTION SIZE: 816
by Angelo Galatolo
Brussel sprouts / 350g
Chorizo / 150g
Olive oil / 50g
Apple juice / 180g
Orange zest / 20g
Mustard in grains / 20g
Rosemary / 1
Almonds toasted / 30g
Parsley chopped / 15g
Salt and pepper
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