Category Archives: Recipes – Vegetables

Frittata di Uova di quaglia, Cardi e Asparagi

Quail Egg Frittata with Cardoon and Asparagus

Clean and dice a handful of the cardoon and boil in salted water for about 5 minutes. Dice a handful of Pancetta and fry in a pan large enough for all the ingredients. Ad the Cardoon to the pan and fry with the Pancetta for about 5 minutes. Ad pepper to taste (salt is already in the Pancetta)

Crack about 30 Quail Eggs and ad a handful of grated Parmigiano Reggiano, two tablespoons of water and ground Black Pepper. Beat the eggs slightly with a fork and ad to the Pancetta and Cardoon. Fry slowly until almost set. Now place the pan in the oven with the grill turned to high.

Cut the tips of the Asparagus and fry in another pan with butter and Black Pepper for about 2 -3 minutes.

When the Frittata has set in the oven, decorate with the fried Asparagus and return to the oven until brown. Remove and drizzle with Extra Virgin Olive Oil, Black Pepper and fresh Basil leaves

Eat with toasted Wholemeal Organic Bread and wash it down with a good wine – Today I tried my Honey Wine, which I make to be dry and it was all GOOD!!

Pasta Finocchi e Acciughe (Pasta with Fennel and Anchovies)

Today the garden delivered a handful of parsley, a small fennel and a few spring onions, enough produce to inspire Mrs BYF to make lunch

Ingredients

1 small fennel or half of a big one thinly sliced

5 spring onions sliced, using the green leaves as well if  they are young

Pinch of flaked chilli

6 anchovies – chopped

2 cloves of garlic – crushed

100g toasted breadcrumbs 

50g chopped parsley 

6 tablespoons olive oil 

Boil the pasta water and add salt and pasta while making the sauce

Heat the oil in a large pan, big enough to contain the pasta and sauce. Cast iron is good for retaining the heat. Fry the onions until soft but not coloured, add the garlic. Add the sliced fennel and braise until slightly cooked, retaining some crunchy ness. Add the anchovy. When the pasta is cooked, sprinkle the chilli and parsley over the sauce, season with salt and pepper then add a few tablespoons of pasta water and stir.  Drain and tip the pasta in to the pan with the sauce and mix well. Sprinkle the breadcrumbs over the pasta. Stir to combine, serve with a generous helping of Parmigiano cheese.

ENJOY !

Do not forget to compliment it with some homemade red wine

PESTO

7A499B17-9004-40A6-B107-344ECCB71597

Pesto di Ortiche (Stinging Nettle) and Pesto di Crescione (Water Crescent)

On  my way back from feeding the chickens and picking Stinging Nettles, I noticed some Water Crescent on the side of the road and decided to forage some as well. Back home I parted with some nettle for Mrs BYF to make Ristto alle Ortiche, the rest I converted into a Pesto. I also made Watercress Pesto using the same recipe and had a comparative taste test. Nettle – 9, Watercress – 6

170 g Basil, Carrot Tops, Nettle or Cress

45 g Roasted Pine Nuts

40 g Fresh Garlic

5 g Salt

In a Mortar and Pestle crush all the ingredients very fine

270 ml Good Olive Oil

Hand mix the olive oil with the contents of the Mortar and Pestle very well

100 g Grated Parmigiano Reggiano (Any strong hard grating cheese if you do not have Parmigiano

40 g Grated Pecorino Romano (Any sharp goat or sheep cheese if you do not have Pecorino) Today, I used my own home made cheese

90 g Soft unsalted Butter

Now fold the cheeses and butter into the mix

It is ready to eat, but the flavours develop and intensify over the next 24 hours

Enjoy on bread or in a pasta

Do not forget the glass of good home made wine!!!

Pesto freezes very well

Risotto alle Ortiche – Stinging Nettle Risotto

7AFD6DDA-E99F-4CC3-8509-ADBFD6A03129

 

Stinging Nettle Risotto

We have a friend who has a few stinging nettles growing in the chicken coop and in their vast vegetable garden. Every year at about this time we binge eat stinging nettle. We pick only the soft tips and once we have a basketfull we plan. Half goes to pesto, no question, but the rest will be used in all sorts of ways. Today the choice went to risotto. The risotto came out an intense green, hinting  at the wonderful flavour, spinach like, but much tastier. I am sharing Mrs BYF’s recipe and I wish I could let you have a taste!

I use my favorite cast iron pot, big enough to make risotto for 6, but this is for 2 hungry people who will not be getting any dinner.

1 big leek or 4 or 5 little ones. I use the small tender ones from our garden green leaves and all

1 green mild chili from the garden because it was there

1 and 1/2 cup of Arborio rice

200 g or more of fresh nettles. They cook away to almost nothing

1/2 cup olive oil

700 ml of stock – I used quail stock

salt and pepper to taste

grated parmigiano for the table

Blanch the rinsed nettles in boiling water, drain and put aside.

Heat the stock and keep it lightly simmering

In the pot you will be cooking the risotto, pour the oil and add the leeks. Cook over low heat until the leeks have softened. Add the rice, stir until the first rice kernels pop. Add a ladle full of stock, stir until almost absorbed, add another ladle full and stir, add all the nettles, then keep ladling the stock on the rice and stirring. The more you stir the creamier the risotto will be. Once the rice is al dente and still very moist, almost soupy it is ready. Serve immediately sprinkled with lots of Parmigiano.

Zucchine

edge.bonnieplants.com/www/uploads/2018092000392...

We have a lot of zucchini, as has almost every one I know. There is quite a harvest of spring onions, too. We have used up all the garden’s onions, but Mrs BYF decided to combine the lot and to use it for pasta sauces, on pizza, in frittata and fritters. The discovery we made was that slow sweated spring onion sliced finely, including the green part becomes really soft and tasty. Add the slices zucchini to that and braise over very low heat. Then, create magic by adding fresh mint and basil! It tastes so good that it may be eaten straight out of the pot in stead of being a part of another dish.

20 Spring Onions

1 Kg sliced Zucchini

1 Hand full of fresh Mint leaves

1 Hand full of Basil

6 Tablespoons of Olive Oil

Cut about 1/3 off the top of the spring onions to get rid of the harder leaves. Slice the rest very finely. Fry the onions for about 5 minutes in the olive oil and then cover and sweat on very low heat until soft. Scrub the zucchini and slice very thinly. When the onion is soft add the zucchini and braise for about 10 minutes over very low heat . Add the shredded mint and basil, cover and cook on low until the flavours have blended. Add salt and black pepper to taste.