Italian Mix Legumes Soup/ Zuppa del Contadino

My family is a Legumes lover, I try to use them weekly in my cooking just like my mom and my Grandmother used to do when I was a kid. Legumes are so good for your body, full of vitamins and protein.

Today I want to share with you this healthy Soup recipe that in Italy its called “zuppa del contadino”/ Farmer soup. I feel healthy already, please challenge yourself and make it for you and your family and let me know how goes, please. Homemade food is the best and this soup will nourish your soul.

Ingredients:

  • 1 cup and half of dry mix of legumes 
  • 1 carrot 
  • 1 celery
  • 1 small onion
  • 2 potatoes 
  • Oil extra virgin 4 tablespoons 
  • Mix of herbs if you like
  • 2 tomatoes 
  • Parmigiano Crust
  • Vegetables broth
  • A sprinkle of love

Method:

First thing to do is to soak your dry legumes in water over night or if you are making it for dinner you can do it early morning like I did. 

In a pan put the oil and add the celery, carrot and onion chopped finely (this is the soffritto) and stir fry for a minute or 2 and add the legumes drained and rinsed!

Mix everything and add the vegetables broth. Add the tomatoes diced, the herbs, and the Parmigiano Crust if you have it ( if you don’t have it’s ok). Cook everything for half an hour on a slow heat with lid adding a little bit of salt! Add the potatoes that you previously cut in dice and cook for 30 more minutes! Check the salt at the end and add a little bit of oil before to serve it. 

Delicious, healthy homemade food is the best! 

TIP: to make a vegetables broth just boil a carrot, onion, celery and salt for 30 minutes.

Buon appetito 

Tortano/Easter Bread

Ester is around the corner, its time to make this delicious savory bread a MUST of Italian Cuisine from Naples> You can start your own tradition today.

Bella Cibo Kitchen

Italian food is all about tradition and Tortano or Casatiello is a must for the Neapolitan at Easter. Every year, before Easter, the family get together to make this delicious, amazing savory bread…..lets say “its a family affair”. The day after Easter in Italy we go at the beach or at the park for a nice “scampagnata” with friends andwe bring the leftover Tortano with other food of course and we all eat together. Food brings people together.

Tortano or Casatiello is a savory bread stuffed with cheese, salami, mortadella, prosciutto and boiled eggs, you are suppose to eat it atEster but its great for any occasion in fact, 11 years ago,my auntmade this delicious savory bread for my husband when we were there in the summer and he fall in love.

Its not difficult to make this amazing bread if you follow this recipe, the only thing that I…

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Rainy Day Soup/Pasta and Potatoes soup

Pasta and Potatoes soup is a typical dish that comes from my parents hometown Naples. It’s a simple dish that uses basic ingredients and belong to a poor and humble tradition. It’s a very starchy soup and I considered a comfort food!

I was born in Naples but I grew up in North Italy, my mom used to make this dish a lot especially when it was rainy and cold outside! She used to say ” well today it’s raining so it’s a perfect day for pasta and potatoes”.

When I moved to Vancouver I started to cook by myself for my husband trying to offer him all the amazing dishes that my mom taught me. The weather was rainy every day so for a week, every day, we had Pasta and Potatoes soup. At the 6th day my husband asked me ” Can you please tell me why you make this soup everyday? It’s very delicious BUT every day? ” Well, I replied, my mom used to make this dish when it was raining so I would love to keep the same tradition”

He was laughing so hard, of course, because Vancouver it’s a rainy city and it  does rain a lot, all the time so it can be Pasta and Potatoes soup every day. Back then I didn’t know the weather situation here. Now my husband tells this story to everybody, to all my friends. Actually, when I did my audition for Master Chef Canada, he did suggest I bring Pasta and potatoes….. I should have done that.

Now here is the recipe that you can make today, that is a rainy day, or any other day that you need comfort food. It’s incredibly good, creamy and it will warm your heart.

Ingredients for 4 people:

  • 200 grams of pasta small cut like ditalini, small shells or broken spaghetti 
  • 500 grams potatoes cut in small pieces 
  • 50 grams pancetta or bacon ( if you don’t like it it’s ok)
  • Soffritto( carrots, onion and celery chopped fine)
  • 1 tomato cut in pieces 
  • 1 bouillon 
  • 5 tablespoons of oil
  • Parmesan Crust ( if you don’t have it it’s ok)
  • Salt
  • Pepper
  • Parmesan cheese
  • A sprinkle of love

Method:

Cut the celery, onion and carrot in small pieces.

  • Put them in a pan whit some oil and let them stir fry for few minutes.
  • Cut the potatoes in cubes, not too small, and add them to the vegetables.
  • Stir fry everything for a minute, now you can water! The water has to cover all the vegetables. Add the tomato and a bouillon. Cook everything on a medium high heat and when it does start to boil low the temperature down on a low heat and cover with a lid. The potatoes has to cook slowly for 30 minutes or more. Sometimes gently stir the potatoes. 
  • After that you can add the pasta and the Parmesan Crust, if you need you can add another glass of water and cook everything in low medium without lid! The water need to dry out and become a nice cream.
  • When it’s ready add a drizzle of oil and serve with Parmesan cheese! 
  • Buon appetito 


Tomato Sauce

 

Tomato sauce (sugo al pomodoro) is an Italian classic and there is nothing better than to prepare it yourself (the one that you buy at the supermarket is miles away from matching this homemade sauce). The recipe is easy, the ingredients are extremely easy to find and it is also very cheap to make.

Ingredients:

  • 800 ml Peeled Tomatoes
  • 40 grams Onion (finely chopped) or 2 gloves of garlic
  • 40 ml Extra virgin olive oil (plus splash to complete the sauce at the end)
  • 1 tsp Sugar
  • Few basil leaves
  • Salt for seasoning
  • A sprinkle of love

Method:

  • Chop the onion; put the oil in a sauce pan. Heat the oil and then add the onions.
  • Sweat off the onion over medium heat, until it colors {2/3 minutes}
  • Add the tomatoes, stir well.
  • Cover the pan, lower the heat and let it cook for 10 minutes, after that add the sugar! Give it a good stir and let it cook for 20/30 minutes and the sauce is thick.
  • 10 minutes before to finish put the salt, amount that you like and at the end the basil.
  • Buon Appetito

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Orange Cake

I fall in love with this cake! I had a cooking class over Spring Break and I decided to make this delicious cake with the girls. The result was amazing, the house smelled  divine and the cake tasted really good even the day after. We had it for breakfast and it was very satisfactory.

Try to make it maybe with your kids or your friends, don’t forget to build some precious moments in the kitchen and most important don’t forget THE SPRINKLE OF LOVE.

Ingredients:

  • 80 grams butter room temperature
    270 grams flour
    3 eggs room temperature
    125 grams sugar
    180 grams orange juice
    10 grams baking power
    Orange zest of  2 orange
    A sprinkle of love

Method:

Mix the dry ingredients.
Take 2 orange and peel of the zest after that squeeze out the juice.
In a bowl put the butter and the sugar and with a mixer mix until is nice and smooth! Add one at the time the eggs and the orange zest and the flour! When the cake batter absorbed all the flour add the orange juice.
Mix, put it in a baking pan previously buttered and cook it at 340 for 30/35 minutes!
Buon Appetito

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Cooking with love

Im always so amazed for all the great opportunities that this cooking adventure is bringing to me.

Meeting new people and inspire them to cook its what make me very happy. Cook real food is not difficult and its the best that you can do for your family. I love to teach my culinary knowledge, share my Culture; I m NOT a chef with 5 star, but I cook  and teach with love and the students feels that, this is the reason why they  say that my classes are easy to understand!

I love receiving messages and pictures from clients that, after my class, got inspired and cooked what they have learned in my class for the family!  Like Leigh….

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and Nicole….picture-for-website

and from a client at POSH PANTRY COOKING STORE where I do teach classes! By the way check the classes schedule they have a lot of options and Angie is an amazing owner. http://poshpantry.ca/cooking-classes/

 

Its amazing, I feel so honored to bring some of my Italian Culture in the Canadian family.

Here some pictures of the last cooking classes with Girl Guides, Girls Night Out cooking party, mother and daughter gnocchi party, grandma, daughter and granddaughter cooking class and at POSH PANTRY BURNABY.

You can book your private cooking party at marzia@bellacibo.ca or check under events.

Come to my classes and get INSPIRED to cook real food it’s the best that you can do for your family.

 

Chicken cutlets 

Chicken cutlets are definitely one of kids favorite dish. My nonna/grandmother used to make it for me and my brothers all the time. It was one of our favorite, of course who doesn’t like fried! My nonno/grandpa used to say “fritte sono buone anche le scarpe/ even shoes are good when are deep fried”.

This recipe is very simple and basic, I used chicken but you can use turkey, veal or the kind of meat that you like. What I usually do I buy the package of chicken breast and when I go home I cut it in slices with a good knife. If you are not confident enough with the knife, freeze the breast for 1 hour, it will be more easy to cut it after.

Ingredients:

  • 600 grams of Chicken breast cutlets
  • 2 eggs
  • Breadcrumbs
  • 1 tablespoon Parmesan cheese
  • Salt
  • A sprinkle of love
  • Lemon
  • OIL to fry I used Canola

Method:

After you cut out your slices from the breast get your station ready. In a large plate put the eggs, add the salt and the Parmesan and beat quickly for few minutes. Put the breadcrumbs in a flat plate. Get your working station ready putting the chicken breast in your left side, then the eggs, the breadcrumbs and a clean plate to put your breaded slices.

Get a slices of chicken deep it in the eggs in the both side and right away in the breadcrumbs. When the slice is in the breadcrumbs with your hand give it few punch, it will help the slice to be nice and flat, it will be more easy to cook it and it will cook evenly.

Put the chicken breast breaded in a plate and start to fry them for few minutes both sides, in a very hot oil. When they are ready put them in a serving plate cover with paper towel, it will help to dry out some oil.

You can serve them with a nice salad, potato, tomato salad or any kind of vegetable! I always serve them with a slice of lemon too.

Suggestion: make a big batch they are very delicious the day after too. Thank you for reading this and I hope you will challenge your self to make this easy dish.

P.S. if you follow me on FB I posted a video on how to make these lovely cutlets