Rice Pilaf with Swiss Chard

Sebzeli Pilav is a rice-vegetable pilaf (aka pilav) from Turkey. If you cannot find Swiss Chard, use spinach instead.

Spaghetti alla Puttanesca

“Puttanesca” means, well, in the “style of persons exercising the oldest profession of the world”.

Given this juicy history there are many stories as to the origin of this well known pasta dish from Napoli. Suffice to say it is a very tasty dish, easy on your pocket – a delightful variation of the traditional Spaghetti alla Pomodore.

Risotto with Shrimps and Roasted Artichokes

Risotto is a test of patience in the kitchen. It is best not to leave the side of your saucepan. It’s not difficult to make, it just requires your full attention for at least 30-40 minutes. So, just get ready to stir and stir.

Vegetable Paella (Paella de la Huerta)

The original Paella dish came about as a way of cooking rice with vegetables from the garden, perhaps supplemented by bits of chicken or wild rabbit. This recipe is close to the original using only vegetables. A perfect summer dish easily prepared when season’s bounty is plentiful.

Squid Risotto

One of my favorite risotto dishes is Risotto ai Calamari from the Liguria region in Italy. Easy to make, downright delicious. Cooking the squid separately will avoid it to become though and chewy.

Tagliatelle with Roasted Artichokes and Prosciutto

Tagliatelli Paglia e Fieno con Carcioffi arrostiti e Prosciutto, a classic Italian pasta dish. ‘Paglia’ means ‘Straw’ and ‘Fieno’ means ‘Hay’ – the yellow pasta and the green pasta made by adding blended spinach to the pasta dough. Easy to prepare and always welcome at the dinner table.