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.

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

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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.

Stirr.

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

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

Add also some fresh cherry tomatoes cut in halves.

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

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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!

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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 …

 

Aubergines … grilled, or with olives and tomato sauce

Aubergines…

lovely vegetable …

One possibility: grilled, with a simple sauce persil-garlic-extra virgin olive oil.

Another way … cooked in a tomato sauce with black olives and red onions … really tasty!

Here the two recipes together.

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Let’s start from the grilled ones …

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Like they were thin steaks, you have simply to grill them on the fire.

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Garnish with the persil minced with the garlic and extra virgin olive oil.

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For the tomato sauce ones.

First stirr in a sauce pan one onion cut with some garlic and extra virgin olive oil.

Add the aubergine in cubes (cut).

Stirr a very few minutes then add the tomato sauce with some water not to make it stick and to let it cook too.

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Add some black olives. Stirr and let the water evaporate while cooking the aubergines (they have to become softer under a fork, not anymore hard texture).

And that’s it!

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As the first picture you could enjoy it like this (with additional extra virgin olive oil), or together with the grilled aubergines if you wish.

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Another option would be to add some cous cous in the cooking water…

Enjoy anyway, the way you prefer!

Thanks and see you next post….

Thistles in “bagna cauda” sauce

Thistles …

Well, if you love artichokes, you should love thistle for sure. They are close in terms of that pleasant bitterness …

So first you have to clean them to remove the leaves and the side thorns (remove then all the side line on both sides).

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Then in a sauce pan with some garlic and extra virgin olive oil stirr them cut in small rectangular pieces.

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Add some anchovies paste, or, better, some anchovies cut in small pieces.

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Stirr to make the sauce a cream (you could even add a tiny bit of milk to melt all better).

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Try to let the sauce evaporate a bit, not to be too liquid!

And then simply enjoy!

These are old pictures, but it’s a recipe I’ve already done pretty many times. And you see the result is always the same lovely dish!

Thistles are very tasty, and because I do love artichoes, I love them too!

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Enjoy!

And thanks again for reading me …

See you soon