Category: Contorni (side dishes)

Contorni (side dishes)10 Comments

Esther’s Tomato Salad

StefanGourmet

This is my version of the tomato salad that my friend Esther always used to make. Unfortunately she passed away much too young. Today would have been her 14th wedding anniversary, so I thought it an appropriate day to tell you about this recipe in her memory. Esther loved to cook and unfortunately we haven’t cooked much together because we lived too far apart and only saw each other about twice a year. Although her birthday was in February, she liked to celebrate this in summer with a BBQ and she usually made a tomato salad with basil, red onion, … Continue reading Esther’s Tomato Salad

Contorni (side dishes)4 Comments

BBQ’ed green Asparagus

StefanGourmet

It is asparagus season in the Netherlands, and the vast majority of asparagus here is harvested as white asparagus. Green asparagus are available year-round, imported from South America. Sometimes local green asparagus are available. Since they didn’t have to travel as much, they are fresher, tastier and have a smaller carbon footprint. White and green asparagus are essentially the same, the only difference is that the white asparagus is harvested while the asparagus is still under the ground. Asparagus turn green as soon as they are above the ground. White asparagus need to be peeled and have a delicate flavor. … Continue reading BBQ’ed green Asparagus

Contorni (side dishes)8 Comments

Peperonata

StefanGourmet

Peperonata is a classic Italian side dish with peppers as the main ingredient. It is good with light meats such as chicken, rabbit or even frog legs. It is simple to make, healthy and very tasty. Instead of eating it as a side, you could also serve peperonata as pasta sauce over penne rigate, or even as a topping for crostini. Ingredients 1 red pepper (capsicum) 1 yellow pepper (capsicum) 1 green pepper (capsicum) 200 ml (1 cup) passata (sieved tomatoes) 150 grams (1/3 pound) red onions 1 garlic glove salt and fresly ground black pepper olive oil Preparation Slice … Continue reading Peperonata

1. Antipasti (appetizers), Contorni (side dishes)1 Comment

Beetroot with blue cheese

StefanGourmet

I usually make this as an antipasto, but tonight I thought it would be a nice side for the rack of lamb. It seems very simply, but the combination of beetroot and blue cheese tastes heavenly! Raw beetroot that you cook in the oven has more and a better flavor than already cooked beetroot from the supermarket. It’s not a lot of work, so give it a try! Ingredients for 2 servings 2 beetroot Good blue cheese such as roquefort or gorgonzola piccante to taste Good balsamic vinegar to taste Preparation Wrap each beetroot into aluminum foil and cook them … Continue reading Beetroot with blue cheese