The new issue of Open Kitchen Magazine is now online!!!!

For the Italian version click here!!!

Dear friends, the new issue of Open Kitchen Magazine is now online!!!

we are finally in the time of year we love the most: Spring. Rich of colors, good smells, the temperature is mild and allows many walks in the midst of nature and delicious picnics. In this issue you will find an unusual and tasty menu that can be enjoyed on the terrace with your friends and is matched with the wines selected by our sommelier for you. We celebrate Italian cuisine with a special on pizza and pasta! Also you can read the secrets of the master of pizza Antonino Esposito one of the pizza realm’s most popular talents across the world and the secrets to make your own sourdough. But we can’t forget about our dessert section or the tutorial to create an original pot for your flowers, the secrets of cooking raw food and French specialities. 

Happy Spring and reading to you all!

www.openkitchenmagazine.com

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Middle eastern style green beans!!!

For the Italian version click here!!!
And here we are again with an healthy and light recipe ....I never know how to cook green beans, apart from steaming them. Is not one of my favourite vegetables but my husband loves them. One of my colleagues suggested me this recipe...and I simply love them...light, tasty....delicious.... I'll have to make them again soon!




MIDDLE EASTERN STYLE GREEN BEANS

INGREDIENTS

• 300g green beans
• 2 ripe tomatoes or 1 large 
• 2 garlic cloves
• A drizzle of olive oil
• Salt and pepper
• Cumin seeds 
• Chilly flakes

Steam green beans  for 4 minutes. In the meantime dry roast cumin seeds in a pan, then grind to a powder ( I don't have a mortar so I just chopped them finely with a large knife).  Lightly fry some sliced garlic in olive oil, add some finely chopped fresh tomato and cook for 2 minutes. Add the beans and cumin to the tomatoes, season with salt and pepper, add some chilly flakes or a bit of Harissa. Serve hot. 

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Vegetable carbonara with home made spelt pasta!!!

For the Italian version click here!!!
Wow has been long time since I've posted a recipe in this blog! But nowadays I'm always so busy...working a lot..lot's of things to do that I barely find the time to post also in Italian. But here I'am now....and I'll try to catch up as soon as possible! So no more talking and here it is the first recipe




VEGETABLE CARBONARA WITH HOMEMADE SPELT PASTA

INGREDIENTS for 2

Pasta:

• 100g spelt flour
• 40g water
• A pinch of salt

Topping:

• 2 egg yolks 
• 1 tbs grated parmesan cheese
• A drop of milk
• 1 courgette
• A handful of green beans
• Turnip greens
• 1 garlic clove
• Extra virgin olive oil
• Salt and pepper

Make the pasta dough by mixing the spelt flour with the water and salt. Knead until you have a smooth and soft dough. Cover with clingfilm and allow to rest 30 minutes. 

Roll out the pasta into a very thin sheet, cut out into 1cm large stripes. Roll each stripe with your hands and cut into small pieces (about 5cm long). Steam vegetables for a few minutes, then sauté them in a large pan with a drizzle of olive oil and 1 garlic clove. Season with salt and pepper. 

Cook pasta in salted boiling water for 1 minute. Drain pasta al dente and toss  with the vegetables. Lightly beat the egg yolks with a drop of milk and pour it over the pasta. Sprinkle with the parmesan cheese and toss for a minute or two. 

Serve immediately. 

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