Risotto with carrots in a spicy tomato sauce

Dear readers …

here another easy dish to make for instance once, like in my case this evening, you find yourself with an almost empty fridge!

I already posted a risotto with carrots https://food4wine.wordpress.com/2015/05/25/carrots-and-to…-sauce-risotto, but here I’ve made it in a very different, and if you want quicker way!

I’ve started from the basis: one onion to be cut in small pieces and a few carrots. You will need also one can of tomato sauce, some cherry tomatoes, chili in powder and some rice.


In a  sauce pan stirr the onion with some garlic and extra virgin olive oil.


In another sauce pan just boil some rice (any kind, the one you prefer: I have chosen the Jasmine variety).

Add the carrots cut in small pieces to the onions.


Add the tomato sauce and some water not to burn everything.


Cook for a little while going on stirring not to stick it.

Add also some fresh cherry tomatoes cut in halves.


Go on stirring. The tomato sauce has to evaporate a bit.


At this point add the rice with its residual water if it is not too much. If you like it you could even put on the side some rice water to drink. It is depurative and also calming for stomach disorders and acidity!


Go on stirring well. And let evaporate the excess of water.

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Add some chili in powder and go on stirring.

And that’s it …

Garnish with extra virgin olive oil and some black pepper.

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And enjoy !!!!

It is simple but it is really tasty!

And if you manage to keep the carrots a bit crunchy it is even better!

Thanks again and see you next post …



Carrots and tomato sauce risotto

Something summery in the colour, but that could be enjoyed either hot or cold …

A very easy risotto.


You just need 4 carrots, one can of tomato sauce, rice.

So let’s start cooking on one side the rice, boiling it.

On the other hand, in a sauce pan, still some garlic and one onion cut in some tiny pieces in some extra virgin olive oil.


After a few minutes add the carrots minced in tiny little pieces.


Stirr a little while. Add the tomato sauce.


Cook for a few more minutes. Then add little by little, stirring, the white rice.


Stirr and cook it a little bit more to melt all the ingredients well together.


Add some oreganon and spices if you wish (I put cinnamon and ginger too!).



And the day after, if you take it out from the fridge, it’s a perfect cold main course.

Delicious! (I’ve garnished it with some Carasau Sardinian bread).


Thanks and see you next …

Vegetables lasagne

Long preparation, and lots of possible alternatives … so be creative!

I wanted this time to make vegeterian lasagne.

So I’ve started from cutting the vegetables (onions (one or two), carrots (around 6 medium), celery (two big ones) in tiny little pieces with the mincer.


Then stirr fry the onion in a sauce pan with extra virgin olive oil.


Add then the other minced vegetables.


Cook a bit.


Add also a couple of courgettes cut in small pieces. Some red wine (I did it with a Cannonau Riserva Sella & Mosca 2011)


Then add the tomato sauce and some water if necessary and let it cook for a long while.


Prepare one califlower boiled, then mixed the pieces with a mixer to make a cream.

Boil some potatoes and then mix them in the micer too.


Prepare the pasta in “pages” for lasagne: just cook a bit each sheet in boiling water (with a drop of oil not to let the “pages” stick with each other) so that it will be easy to display them in a tray for the oven cooking.


So first the pasta, then layers of potatoes, califlower, vegetable sauce (ragu kind but with no meat)…


Cook it all in the oven till the pasta will be cooked and everything will be homogeneous.


And simply enjoy!

I have added a few pieces of pecorino cheese on the top. You could even add some olives minced inside…


Chili or pepper or whatever you feel like adding for extra taste.


Enjoy! Even the day after from the fridge!


Thanks and see you next …

Carrots and fennels … a special “sald”

Need a refreshening light dinner?

What about carrots and fennels?


First mince the carrots.

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Then the fennels.

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Mix the two in a plate.


Add some lemon sliced, and grated carrots on the top.


Garnish with salt, extra virgin olive oil, chili, ginger powder.


Some brown bread to go with it.

And that’s it!

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Healthy, absolutely light, but with lively taste!


Thanks again for being there all of you …

See you next post …