Minestrone is a thick Italian vegetable soup ideal for using seasonal vegetables and leftovers. In essence, minestrone is more than just a vegetable soup; it showcases the adaptability and resourcefulness of traditional Italian cooking.
Mama Santelli's Recipes
Mama has included over a hundred recipes from the traditional cuisine of countries bordering the Mediterranean Sea. The recipes are rich in fruits, vegetables, whole grains, beans, nuts, seeds, and olive oil, with moderate amounts of fish, poultry, eggs, and dairy, and limited red meat and sweets. Change these recipes to meet your nutritional needs or create your own. Most of all have fun... "Se cresce vicino al mare e la tua Nonna riesce a pronunciarlo, puoi cucinarlo!" — Mama
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Featured Recipes
Minestrone Soup
Pasta With Artichokes And Olives
This Mediterranean pasta is simple and boasts a lot of flavor thanks to olives and artichokes. Ready in 30 minutes, the pasta is tossed in a cherry tomato sauce cooked with garlic and olive oil, making it creamy and so delicious.
Greek Scrambled Eggs
These Greek scrambled eggs are loaded with juicy tomatoes, baby spinach, green onions, garlic, and a touch of creamy feta cheese. With just a handful of ingredients, it s quick to make and will always remain one of my favorite healthy breakfast meals.
Shrimp Fra Diavolo
This devilishly spicy seafood pasta comes together in just 30 minutes. Clam juice and shrimp oil add rich shellfish flavor, while red pepper flakes bring the heat. A quick baking-soda treatment keeps the shrimp plump and snappy.
Baked Ziti
Ziti is a type of Italian pasta that originated in the Campania and Sicily regions. It is a long, wide tube-shaped pasta, traditionally broken into smaller pieces before cooking. Ziti is traditionally served at weddings and bridal dinners, symbolizing abundance and good fortune.
Mediterranean Pasta Salad
This Mediterranean Pasta Salad recipe is quick and easy to make, it s tossed with a zesty lemon-herb vinaigrette, and it s always a crowd-pleaser!
Siciliana Eggplant Caponata
What makes this dish so unique is its agrodolce namely sweet and sour sauce, made by combining white sugar and white wine vinegar. Caponata is a completely vegetarian preparation, and it can be enjoyed both hot and at room temperature.
Fennel Salad With Orange
The combination of flavors and textures is exceptional: you get the crispness from the fennel and the juicy sweetness from the orange segments. Plus, the crunchy walnut bits and the salty olives look like little treasures in your dish to be savored little by little.
Pomegranate Ginger Beer Mocktail
This one leans on the rich flavor of pomegranate juice, which has red wine like qualities! I shake it up with some brown sugar cinnamon syrup and fresh orange juice before topping with just a splash of spicy ginger beer for bubbles.
Whole Wheat Ciabatta Bread
This whole wheat ciabatta is like the old no-knead ciabatta with a higher-fiber makeover. The taste and texture, and going 50-50 with the all-purpose flour provided just enough of that crusty, chewy "normal" bread experience.
Panzanella Salad
The key to this panzanella is frying the bread cubes in loads of olive oil in a skillet, which obviously makes them crispy. But the healthful fat also soaks into the bread cubes and renders them semi-waterproof, or dressing-proof. Parmesan cheese applied halfway through the crisping process.
Torta Caprese (Italian Chocolate Cake)
Its Italian culinary heritage is in the Neapolitan pastry tradition. Its origin dates back to 1920 from a mistake by Capri pastry chef Carmine di Fiore, who was intent on preparing a cake to serve to some American gangsters who had come to Capri. The story says that he forgot to add flour.