Chana Masala

They're chickpeas. Cooked.
Cooked and then sauteed in a sauce that's vaguely tomatoish and super-extra-hot.
But then let me tell you, these are the Kings of chickpeas, inimitably pleasure-giving, humble sailors on a red sea of spices, luxurious, deep, and blissfully stormy.
Embellished with a long list of spices, from here to Porbandar, these chickpeas become an alternate reality, a mysterious and welcoming world, a refuge for the heart and the palate.
My advice is this: do not be intimidated. Ok, the powders are many and perhaps hard to find, maybe they'll make you run from one side of the city to the other, you'll probably lose patience and maybe even half a day; but perhaps they'll also make you explore hidden corners, discover the magic of new colors bursting with life, or understand the beauty disguised within our conundrums.
If you're in doubt, but even not, just do it. Buy them all. Because it's worth it. Because some like it hot.
Just do it. And tell them I sent you.




Chana Masala
for 4-5 people

dried chickpeas 300 gr
onion, large 1
ginger garlic paste 3-4 tablespoons
fresh jalapeño 1
cumin seeds 1 teaspoon
coriander powder 1 tablespoon
mango powder 1 tablespoon
cayenne pepper 1 teaspoon
turmeric 1 teaspoon
paprika 2 teaspoons
cumin powder 2 teaspoons
garam masala 1 teaspoon
tomato paste 2 tablespoons
lemon 1
olive oil, salt, fresh cilantro to taste

Soak chickpeas for about 6-8 hours. Rinse, cover with water and cook over medium heat for about 1 hour and a half or 2 hours, until they are tender. Drain, keeping aside a cup of their cooking water.
In a large pot heat 3 tablespoons of olive oil, toast the cumin seeds for a few minutes, then add the ginger garlic paste (if you can't find it, you can use 2 garlic cloves and a lot of ginger, minced; however, if you're lucky enough to have an Indian store, full of spices and traditional products close to home, or even at a 45-minute ride from you, I recommend this alternative), onion and jalapeño, finely chopped, and cook for about 5 minutes. Add the rest of the spices, the reserved chickpea water and the tomato paste, and cook for a few minutes. If necessary, adjust the flavor.
Add the chickpeas and cook for 10 minutes; finally add the lemon juice and a handful of chopped fresh cilantro.
If you wish, serve with basmati rice. Or maybe not.
w.v.<3

Spicy Roasted Cauliflower

Through your window
That's one way to see the world
Step outside and look back into
~ Dave Matthews Band, Drunken Soldier


I believe in the logic of spices, I have confidence in the pepper grains, the saffron threads and the cinnamon powder; I am a follower of the systematic of ginger and I subscribe to the philosophy of licorice. I give absolute power to tarragon, poppy seeds and savory, and I leave my legacy of human being to dill, vanilla and tamarind. I trust in spices because they represent the colors of the world; like a tram on the rainbow's tracks they carry us into the fantasies of another one's games, and save us from the starch of the uniforms and the gray of the clouds.

I love cumin because it has the flavor of the land, strong and deep-rooted as the origins of my memory, nostalgic and soft as a handful of tears drowned in a glass of grappa.
I love turmeric because it has a curious name and the warm color of midday sun; it protects from the sunburns of life and it favors happy unions.
I love paprika because it speaks of the East, of walls scary and strong like a plate of goulash, but that can be climbed without training with a simple strum to the chords of the heart.
I love garlic powder because it keeps nightly ghosts away, it fries out our fears, and it teaches to make friends with witches of every season.
I love peppercorns because they are round, perfect, and sometimes they even come in pink. They never go out of fashion, they infuse positive energy and foster loving dreams.

I love spices because every time is like the first time, with the unknown outcome, the intense flavor, and the promise to do it again, better and different.
I love spices because they stain your fingers and ruffle your kitchen, but they paint your days and brighten your cauliflowers. I love spices because they have the taste of freedom and speak to the future, they season the mind and soften the heart.





Spicy Roasted Cauliflower
for 4 people

cauliflower 2
extra-virgin olive oil 4-5 tablespoons
cumin, turmeric, paprika, garlic powder, salt, pepper
as needed
pine nuts 2 handfuls
mint, cilantro, lime juice as needed

Cut cauliflowers into florets, rinse and drain them. Drizzle with olive oil and spices to taste. Spread on a baking sheet and bake at 425 for about 30 or 40 minutes, until it is quite tender.
Add chopped mint and cilantro, the pine nuts toasted in a pan, and plenty of lime juice. Season with salt and pepper and serve.

With vegan love and absolute freedom of interpretation.

Blistered Padrón Peppers

Los pimientos de Padrón,
unos pican y outros non.

No offense, but I can certainly say I am lucky.
I realize it all of a sudden a Sunday morning in the middle of summer, while I walk around the stalls of a neighborhood farmers' market, still sleepy, and, between endless varieties of tomatoes - pink (!!!!!!), black, and cherry red - among Korean melons, Thai basil, tomatillos and lemongrass, between Chinese spinach and sweet potatoes, in the hands of a Mexican teenage boy to my own surprise I find these peppers, which I happened to taste for the first time spread on top of a deliciously sweet pizza, and then again cheesely lying on a bed of almond cream during one of those romantic evenings that smell of strawberries, basil, and illusions.
These pimientos de Padrón are a variety of small green chilies, typical of the region of Galicia. They are commonly served as a tapa in the local taverns, usually accompanied by a nice and refreshing cold beer. The characteristic that makes them appealing as well as famous, is the fact that some of them are harmless and sweet, others are intense and spicy, but it's impossible to know, since from the outside the two varieties look exactly the same.
For this reason, someone said that our peppers are like a Russian roulette, sweet or pungent, you never know what will happen. Any bite could be fatal, and hit you like a super hot puncture.
Me, I'd rather think that they are just like the Alpine sky on an August afternoon, mysterious and unpredictable, a minute before it's warm and blue, and then suddenly it becomes arrogant, brash, and stormy.
Or, if you excuse me, I'd rather say that these small pimientos are just like the night, like all those sleepless nights that are sometimes sweet, sometimes bold and violent. Not sure what to prefer, but in the end you don't even have to choose.
Why try to prefer one over the other when you can have both? Just let yourself go with trust, surrender to their temptress and illusory tenderness, and let each bite surprise you with such elusive goodness.

Blistered Padrón Peppers
quantities are variable, depending on the hunger of diners

Padrón peppers
extra-virgin olive oil
fleur de sel
lemon juice

Shamelessly and blatantly a non-recipe. But trust me, the best way to enjoy these adorable pimientos - lucky me - is also the simplest in the world.
Heat some extra-virgin olive oil in a heavy skillet, wash the peppers, pat them dry, and add them to the pan, whole. Let them cook thoroughly over medium-high heat until they soften and darken on both sides.
Pull out from the back of your pantry your most precious salt, and use a generous handful to flavor the pimientos. If you like - I do, for sure - add also some fresh lemon juice.
Accessorize with a glass of beer and possibly with a nice and sunny afternoon.

Roasted Baby Eggplants

Roasted eggplants comeback. Only, this time a little tinier, rounded and softer.
While searching for raspberries at the farmers' market, I instead let myself get swept away by this avalanche of purple tenderness.
Honey. Olive oil. Chilies. Salt and pepper. Thirty minutes in the oven and they win you over.



You understand me?

Baked Fennel With Orange, Pine Nuts and Raisins

This post - I admit - should have been the last entry of Citrus Week, which against all odds ended after three, pathetic, episodes.
But what can I do? Do you know how many impediments are there for a poor foodblogger? Error, conditio, photos, cognatio, etc ... etc ...
WHL (= What a Hard Life).


Baked Fennel
with Orange, Pine nuts & Raisins
for 4-5

fennel 2
orange, large 1
raisins, pine nuts 1 handful each
salt, pepper, olive oil, fennel greens, bread crumbs

Clean fennels, cut them in half and slice them not too thin. Season with salt, pepper, olive oil and the juice of the orange, and set aside. Toast pine nuts in a nonstick pan for a few minutes. Mix few tablespoons of bread crumbs with the chopped fennel greens and grated orange zest.
Grease a baking sheet with a little olive oil and sprinkle the bottom with bread crumbs. Make a layer with the prepared fennel, pour half of the liquid over it, sprinkle with pine nuts, raisins and more bread crumbs. Cover with the rest of the fennel and the remaining juice, another handful of pine nuts, plenty of bread crumbs and sprinkle with olive oil (don't put the raisins on top because they'll burn and become bitter).
Bake at 400 for about 45-60 minutes until the fennel is tender. If it starts browning too much while baking, cover the pan with aluminum. Serve warm, even better if the next day.

Roasted Brussel Sprouts with Pomegranate and Hazelnut

What if I started a new weekly column? I could call it Lazy Sunday Cooking, or, better yet, Recipes for Dummies. What do you think?
Yes-yes-yes-yes-yeeeeesssss? Well then, let's begin!

P.S: Before I start ranting about the extremely difficult execution of this recipe, I must confess that I am a sucker for the use of fruit and/or nuts in savory dishes. I'm just telling you, en passant, in case one day you had this great idea of inviting me over for dinner.


Roasted Brussel Sprouts
with Pomegranate and Hazelnut
for Dummies

Brussel sprouts about 2 lb.
pomegranate 1/2
hazelnut, peeled 1 handful
red onion 1/2
garlic 2 cloves
salt, pepper, olive oil to taste

Wash Brussel sprouts, cut the hard ends and discard the outer leaves. Cut the bigger ones in half, and leave the smaller ones whole, so that you'll end up with pieces of pretty much the same size. Drizzle with 1-2 tablespoon olive oil, salt, and pepper (if you'd like, you can also add a couple of tablespoons of pomegranate syrup, and if you're not that lucky to have a Middle eastern specialty store around the block, well, you can always make it yourself; don't worry, it'll still be a Recipe for Dummies).
Place Brussel sprouts on a baking pan lined with parchment paper, add garlic cloves, peeled and cut in half, and the onion, sliced thinly.
Bake at 400 for about 30-40 minutes, until Brussel sprouts are roasted on all sides.
Meanwhile, roast the hazelnuts in the oven for few minutes, rub them with your hand to eliminate the inner skin as much as possible, and chop coarsely.
Mix Brussel sprouts with pomegranate seeds and hazelnuts, and serve.

Stuffed Eggplants

Reluctantly, at some point I had to resign myself and put a right end to my eggplants.


Stuffed Eggplants
for 4-5

baby eggplants about 8
black olives 6-8
salt-packed capers one handful
sun dried tomatoes 3
salt-packed anchovies 2
garlic 1 clove
bread crumbs 1-2 tablespoons
parsley, basil, olive oil, salt, pepper to taste

Wash the eggplants and cut them in half lenghtwise. Scoop out about two thirds of the pulp and dice it. Lightly season the eggplant shells with salt and keep them aside.
Chop garlic clove, capers, anchovies, rinsed from their salt and bones removed, olives, basil and parsley. Add the mixture to the diced eggplant pulp along with the bread crumbs, adjust the taste with salt and pepper, and mix well.
Mound the stuffing in the reserved eggplant shells, place them on a baking pan and drizzle with olive oil. Bake at 375 for about 45-60 minutes, until eggplants are soft. Serve them warm or at room temperature.

Pickled Asparagus

The post is superfluous and the recipe non-existent, they are driven only by the necessity of showing off those three cast iron gadgets, which I bought in a fit of madness an unspecified number of years ago.
All done, now I feel better and the gadgets can fall back into oblivion, as it should be. And if you really care for the asparagus... there you go.


Pickled Asparagus
for approximately 3 jars

asparagus, net 700 gr. circa
white wine vinegar 750 ml
water 750 ml
juice of two lemons
salt 2 teaspoons
sugar 2 teaspoons
coriander seeds, fresh dill to taste

Clean asparagus trimming most of their ends, so that they can stand in the jars up to about 2 cm from the edge (use the cut ends to make risotto or for a vegetable stock). Get the jars and the lids ready, sterilizing them for few minutes in boiling water.
In a large pot mix vinegar, water, salt, sugar and lemon juice and bring to boil, stirring to dissolve sugar and salt.
Put half teaspoon of coriander seeds and a dill sprig in each jar, and then fill them with the raw asparagus, trying to pack them as tight as possible. Cover with the hot vinegar up to about half cm from the edge and then close tightly with the lids.
Let jars boil for about 10 minutes (calculate the time from when water starts boiling again), turn off the heat and let them cool down slightly. Take them out of the water and let stand until vacuum is created.
Place in a cool spot and let rest for about two weeks before opening.

Spring Salad. Asparagus, Fava Beans and Sweet Peas

...it's a sunny day today
nothing can hurt me
[...] he bought a house
painted it with the colors of the rainbow
he saw on TV that even when it rains
somewhere else the sky is clear
it's a sunny day today
(L. Cherubini, Sunny Day)

There are certain things that make you feel good, no matter what. Small gestures, colors and thoughts that cherish your mind and make you smile. Waking up on a sunny day, buying daisy flowers, crossing a stranger's cheerful eyes. Ten minutes of happiness. Just like the beginning of the weekend, like singing under the shower or wetting your feet in the sea.
Just like eating strawberries or shelling peas. For few moments you forget about the uncertainties, the stress, the gas price increase, the bills to pay and the tooth ache. Life becomes as simple as a bike ride and you realize it's finally springtime.
It's a sunny day and nothing can hurt you.

Ehm...today I felt this way, what do you want me to say?


Asparagus, Fava Beans & Sweet Peas Salad
for 3

asparagus 500 gr.
fava beans, unshelled (otherwise, where's the fun?) 500 gr.
fresh sweet peas, to be shelled (see above) 500 gr.
salt, pepper, olive oil, balsamic vinegar, white wine q.b.
wild arugula 2 handfuls

Wash asparagus and cut the ends. Dress them with a tablespoon olive oil, salt, pepper and a splash of white wine. Place them on a baking pan and bake at 400 for about 20-30 minutes, until tender, turning them once or twice. Let them cool down, cut them in pieces about 1 inch long, keeping the tips intact. Set them aside. Meanwhile shell the peas and cook them in little boiling water for 4-5 minutes. Drain and cool them under cold water.
Shell the fava beans as well, blanch them for two minutes and then cool them under cold water. Discard the inner skin and set them aside.
Wash arugula, mix it with asparagus, fava beans and peas. Dress it with salt, pepper, olive oil and a little balsamic vinegar. If you wish, you can add some shaved pecorino cheese.

Sunday tip: don't discard the empty pea shells, but use them to make vegetable broth. Simply put them in a large pot, cover with water, add half a onion, one carrot, half celery stalk, few peppercorns and a pinch of salt. Bring to boil and let it simmer for about 30 minutes. Better than this!!!

...it's a sunny day today
nothing can hurt me.

Sweet and Sour Roasted Onions

And here we are averting the fear of onions. But only if you use the sweet kind, otherwise I do not guarantee, don't call me responsible, I know nothing.

NOTE: in reality, this poor quick post is just an excuse to wish everyone a good week-end, to those who are single, to those who are in a couple, to those who have been married for decades, to those who don't even think about it, but MOST OF ALL to those who are about to do it..... :-)

But in your opinion, what kind of rice should be used for a foodblogger bride?


Sweet and Sour Roasted Onions
for 4

sweet onions 4
garlic 1-2 cloves
vegetable broth 1 cup
red wine vinegar 3-4 tablespoons
sugar 2 tablespoons
olive oil, salt, pepper, thyme, bay leaves to taste

Peel and quarter the onions. Place them on a baking sheet and sprinkle with salt, pepper and some olive oil. Add garlic cloves cut in half, a couple of bay leaves and some fresh thyme sprigs.
In a small saucepan, heat broth with vinegar and sugar and let it simmer for about 2 minutes. Pour hot broth over the onions, and cover them half way. Cover the pan with aluminum foil and bake at 400 for about one and a half hour, until onions are tender and liquid is reduced. About half way through, stir the onions and discard aluminum foil.
These onions will last for few days when refrigerated. They're excellent as a side dish, but also thrown in a salad or in the middle of a sandwich!

Honey Roasted Eggplants with Green Chilies

Today I'll go directly to the point. No long, useless speeches, just a simple little recipe for a sweet but spicy week-end.


Roasted Eggplants
with Honey & Green Chilies

eggplants, long 3
fresh green chilies 4
extra virgin olive oil 2 tablespoons
honey 3-4 full tablespoons
salt, pepper to taste

Cut the eggplants in few pieces, then cut each one in half lengthwise. Cut chilies in half and discard the seeds. Toss with olive oil, honey, salt and pepper. Place vegetables on a baking sheet and bake at 425 for about half hour, turning them after 15 minutes.

Tassajara Warm Red Cabbage Salad

Tassajara is a Buddhist monastery two hours away from San Francisco, located in a valley in Central California, off the coast of Big Sur. Aside from being a well-known zen training center, Tassajara is also famous for its mountains, the hot springs and its vegetarian cuisine.
The following recipe is taken and adapted from The Complete Tassajara Cookbook, more or less a new entry on my book shelves.
It may be a deceptive effect, but I promise you that one feels less guilty when buying a zen cooking book. And even when licking the pan at the end of the meal.

Tassajara Warm Red Cabbage Salad
for 3 people

sunflower seeds 1.2 oz or 1/4 cup
sugar 1/2 teaspoon
red onion 1/2
garlic 2 cloves
red cabbage 3/4 pound
raisins 1 oz.
feta or goat cheese, crumbled 4 oz, or to taste
salt, olive oil, rosemary, balsamic vinegar to taste

Roast the sunflower seeds in a non-stick pan for few minutes, until they're golden brown. Sprinkle with sugar and a pinch of salt, stir briefly until sugar is dissolved, then remove from heat. Get the seeds out of the pan and set aside (at the beginning, they're all stuck to each other, but as soon as they cool down, it'll be very easy to break them apart with your fingers). Soak the raisins in a little bit of warm water.
In a large skillet, heat a tablespoon of olive oil, sauté the garlic and the chopped onion until this becomes translucent, adding some water if necessary so that it won't stick to the bottom of the pan. Add the cabbage, cut into thin shreds, stir and cook for few minutes. Add some fresh rosemary, minced, drained raisins, two tablespoons of balsamic vinegar and adjust the seasoning. Cover the pan and keep cooking for 3 or 4 minutes, until the cabbage is softer. Add the sunflower seeds and the crumbled cheese, stir and serve.
If you'd like, you can also add some shredded Parmigiano cheese and fresh parsley. Instead of raisins, you can also use another kind of dried fruit, such as pears, apricots or peaches, soaked in warm water and coarsely chopped.

Roasted Yams with Cinnamon and Cranberries

Tell me something: why is that, that one buys maple syrup to make pancakes and cranberries to make muffins, and instead out of the kitchen come these potatoes? And how come that even before the potatoes are out of the oven, other recipes start sneaking into my schedule, pushing muffins and pancakes more and more down the list?
How hard is the life of a foodblogger...


Roasted Yams
with Cinnamon and Cranberries
for two

yams or sweet potatoes 1 large or 2 smaller ones
cinnamon, nutmeg, freshly grated ginger, salt, pepper, olive oil, fresh rosemary to taste
cranberries 1 handful
maple syrup 1 tablespoon
Dijon mustard 1 teaspoon
balsamic vinegar 2 or 3 tablespoons

Peel the potatoes and cut them into wedges. Mix them with a tablespoon of olive oil, salt, pepper, cinnamon, nutmeg, ginger and rosemary. Arrange them on a baking tray lined with parchment paper and bake at 425 for about 30 minutes, or until potatoes are soft. Meanwhile, mix maple syrup with vinegar and mustard and add one more tablespoon of olive oil. Pour the sauce over the potatoes, add the cranberries and stir. Bake for another 5 minutes and serve.