Only Amazing Recipes

Amazing gluten-free, low GI, completely guilt-free and simply delicious and healthy food!


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Grilled Courgettes or Zucchine alla Griglia


Here you go! Another very tasty and easy-peasy to make starter!

As many Italian traditional starters it involves:

  • simple vegetables – courgettes in this case. The number is up to you. I usually make quite a lot (3-4 large courgettes and then keep them in a plastic container in the the fridge)
  • a good cast iron ribbed grill pan (see the cooking tips section)
  • salt
  • dry oregano
  • balsamic vinegar
  • and…loads of olive oil!

Preheat your grill pan. It must be very hot.

As the courgettes are usually quite long, cut them crosswise in half first. Then slice them longwise into thin slices (approx. 5 mm).

Put the slices on the red-hot grill pan and dont touch for 2-3 min, (if you start moving them too early, they will stick to the pan).

Attention: no olive oil is involved at this stage!

After 3-4 min, flip the slices over. They will be “stripy”. Let them get their stripes on another side.

After they are ready, remove the courgettes from the pan, leave them to cool down. Put the next courgettes crew in the pan.

Carry on until your courgettes are finished.

After the slices cool down, put them in a deep container.

Add a generous amount of olive oil, good amount of salt, sprinkle with dried oregano and balsamic vinegar.

Eat in a salad, in a sandwich, just like they are…

Buon appetito!!!

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Grilled Peppers or Peperoni alla Griglia


You will need:
  • Peppers (yellow, red)
  • Salt
  • Fresh parsley chopped
  • Olive oil

Please see the HOW TO pictures at the bottom of the recipe. 

1. Heat the oven to 200 degrees.

2. Wash the peppers and put them (as they are! no cleaning!) in the oven.

3. Take them out only when they look very sad, wet (the water comes out) and the skin is black.

4. We need to take the skin off the peppers. To make it easier I usually put them in a plastic bag for a while & then clean.

5. Slice the peppers. Or better tear them with your hands in stripes.

6. Put them in a deep container and add salt, parsley  and a generous amount of olive oil. I usually cover them “with the head” 🙂

 

Serve in a deep small plate.

They are amazing! Buon Appetito!!

P.S. I know Italians wouldnt like that (it is against the law to play with the food in Italy) but instead of parsley you can add dry oregano!! I love it!! 

Please check out your HOW TO here 

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Amazing Melanzane alla Griglia (Grilled aubergines)


Total cook time: 30 – 60 min (depending on a quantity of aubergines and the quality of a grill pan you use:)

Before you start make sure you have:

  • 2 Aubergines
  • Salt
  • 1 small otr1 1/2 big clove of garlic (finely chopped). (Don’t put too much garlic unless you want to become a “garlic dragon” hehe)
  • Extra virgin olive oil
  • Balsamic vinegar
  • a few mint leaves

Please find the HOW TO picture slide show at the end of this recipe. 

Slice aubergines. The slices have to be approx. 5 mm. wide.

Sprinkle them with salt and leave for 30-60 min to release the water.

I usually put them in a “standing” position:)  using a tall sauce pan. You can also use a chopping board, just make sure one side in higher than the other and the water can flow down.

Put your good proper heavy grill pan on fire. To make this aubergines the way they should be, you have to use a cast iron grill pan. Check the cooking tips section.  The pan must be very hot!

Wipe the aubergines with the kitchen towel properly.

Put on a hot grill and leave for a minute before you start checking if the are getting ready by lifting them and looking at the downside:). ATTENTION. No oil is used at this stage! But the secret is: nothing gets stuck to the pan if it is really hot and you dont start disturbing whatever you grill straight away.

When you see the slices become stripy as the marines t-shirt – its time to flip them over.

Once the aubergines are done from both sides you take them out and let cool down while grilling the rest.

Now take a deep container (I use a simple plastic container)  and put a layer of aubergines on the bottom. Cover with olive oil and sprinkle with finely chopped garlic and balsamic vinegar. Add some mint. Another layer – olive oil, garlic and balsamic, mint. And so on.

Attention! This is exactly the case when LESS is MORE! Be careful with garlic, balsamic and especially mint – put literally “some”, a little and later add if you think it is not enough. The only ingredient which cannot be “too much” in this dish is Olive Oil! Yes you can cover the aubergines “with the head” 🙂

Keep in the container, serve on a plate. Or on a piece of grilled bread – it will become a bruschetta!

Enjoy!


* After you’ve made it a few times and know the taste quite well, try a bit different recipe:
from the above list minus (-) garlic and plus (+)  finely grated zest and juice of one lemon and 1-2 teaspoons of sugar. 
Let me know what you prefer!! 

Your HOW TO is here

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