Chickpea and Aubergine Warm Salad

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Silvia’s Chickpea and Aubergine’s salad

And so, without fail, we have bid our adieu to yet another year and welcomed the new one with expectant hearts. We have duly complied a list of resolutions for 2016 and on day 5 we are still sticking to it. Marvelous! Drink less, exercise more, work less, laugh more, play lego with boys, don’t yell at them, kiss husband more, eat healthy food… As I type this I have a big smile on my face knowing that however short-lived all these aspirations are, I still believe in writing them down and implementing those changes in my life, for however long they last! The two things I am sure I won’t fail at, are kissing hubby (he’s rather irresistible) and prepare healthy meals for my family to enjoy. All year round.

Ingredients, serves 4 as a side (vegan, gluten free)

1 large aubergine (eggplant), cut into 2cm cubes

1 garlic clove, skin on and bashed with the back of a knife

4 tablespoons of extra-virgin olive oil

1 teaspoon of paprika

1 tin of chickpeas, well drained

salt and pepper for seasoning

parsley leaves and nasturtium to scatter on top

Method

1. Heat up the oil in a large, non-stick frying pan, add the garlic and cook in the oil to infuse its scent into it for 1 minute. Add the aubergine, stir well until well coated with the oil, then turn  the heat to medium-low, cover with a lid and allow the hot oil and the steam to cook the vegetables gently for 15 minutes. Stir from time to time.

2. When the aubergines look soft and slightly caramelized, add the chickpeas and paprika, stir well and cook, uncovered, over medium heat for 4-5 minutes. Taste for salt and adjust accordingly.

3. Serve warm topped with parsley and nasturtium leaves and a grounding of black pepper.

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Watch Made in Italy with Silvia Collocaon DVD 9781921383977

Silvia’s Cucina the cookbook is available in stores and online!

Silvia’s new book Made in Italy with Silvia Colloca is on sale now!

Silvia’s Cucina is on  Facebook Twitter and Instagram

 

 

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Crispy Potato Skins

OLYMPUS DIGITAL CAMERASo, you have peeled a gargantuan amount of potatoes to make your creamy Paris mash/chips/champs you name it…now what to do with the skins? The frugal Italian in me cannot bear the idea of wastage and I’m always eager to conjure up a way to give new life to left-overs and food scraps. A little research shows me that most of the nutritional virtues of potatoes (and there are very many, starch bashers out there….) are trapped in the skin. I am talking about super power boosters such as potassium and calcium, optimal for bone mineral density and protection against strokes. Match that with the everlasting benefits of every Italian’s best friend, extra-virgin olive oil, and you have got yourself a perfect, healthier alternative to potato chips that celebrates resourcefulness and flavor in one nimble move!

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INGREDIENTS, serves 6

The skin of 1 Kg (4-1/2 Lb) of potatoes

4-5 tablespoons of extra-virgin olive oil

Salt, herbs and freshly ground pepper to taste

HOW TO

1. Place the skin in a large bowl, cover them with warm water and set aside for 20 minutes. In the meantime, heat up your oven to 200 C or 400 F.

2. Drain the skins and pat dry with a tea towel. Toss them with enough oil to cover them evenly (use your hands if helpful), season with salt and herbs and arrange them onto an oven tray lined with baking paper in one layer (bake them in batches, if need be)

3. Bake for 30-35 minutes or until crispy and golden brown. Cool at room temperature for 5-10 minutes to crisp them up further and serve topped with freshly ground black pepper and a few rosemary springs, if liked.

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Watch Made in Italy with Silvia Collocaon DVD Silvia’s Cucina the cookbook is available in stores and online!

Silvia’s new book Made in Italy with Silvia Colloca is on sale now!

Made in Italy with Silvia Colloca is produced by SBS Australia and Fremantlemedia

Silvia’s Cucina is on Facebook Twitter and Instagram

97819213839779781921383373