Category: vegetables

Canederli: Traditional Bread Dumplings from North-East of Italy – by Mariella

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Canederli are bread dumplings found only in the mountain ranges of the North-East of Italy (Trentino-Alto Adige, Friuli–Venezia Giulia, and part of Veneto), where they are served as a first course or as a main entree. Originally they were made with just leftovers: different kind of salami or cheese. For this reason, the Canederli can be considered part of a ‘Cucina povera’. Today, they are still made of simple and inexpensive ingredients: stale bread moistened with milk and enriched with cheese and Speck (a kind of smoked prosciutto also typical of the north-east regions), or made with vegetables. As there are several variations of this regional dish, the following recipe describes how to prepare the Canederli with yellow beets. Thanks to the cooking lover Mariella of adocchio – blog, for sharing with us his family recipe. Would you like to know more about our friend Mariella? Take a look below!

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Pasta with Pepper, Zucchini, Tomatoes, Olives and Cappers: A 20 min Summery Dish

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Do you have some veggies in your fridge and would like to prepare a pasta dish full of flavors in only 20 minutes?

Follow the instructions below and enjoy! 😉

🍷 Francesca & Marinella🍴

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Tagliatelle Pasta with Stewed Artichokes and Parsley

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The last Eatgrim box was rich in Mediterranean veggies, including fresh and crunchy artichokes from Sicily, and some aromatic parsley. The only ingredient that I still needed to prepare a nutritious meal was a few Tagliatelle pasta nests, ever-present in an Italian kitchen. I grabbed it out of my larder and started cooking. After only 30 minutes, a steamy dish of Tagliatelle with Sicilian artichokes was ready to be eaten.

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Evergreen Tasty Pasta with Peppers and Burrata Cheese – Negroamaro Salento I.G.T. Masseria Supreno Red Wine

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Flavourful, colourful and without a doubt simply Italian. This delicious recipe will brighten anyone’s mood, especially when paired with a glass of Negroamaro (read our suggestion below).

TO DRINK: Masseria Supreno – is an original bottled Negroamaro, which in this tightly built charm troupe generously offers a potpourri of dark and sweet berry fruit. This wine is sourced from the southern Italian province of Puglia, more specifically from the southern part of the Salento Peninsula (Puglia region), where winemakers and partners at Alma Wines, grow the locally-grown Negroamaro grape from more than 25 year-old vines.

*This wine is imported to Denmark by Vinimondo.dk, a wine wholesaler that works with some of the best wine suppliers in Italy, Portugal, France, and Spain. Drop by the new Vinimondo.dk showroom to taste or buy this Negroamaro Salento I.G.T. Masseria Supreno Red Wine.

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Roman Style Sauteed Catalonia Chicory with Garlic and Hot Peppers – Puntarelle Ripassate in Padella

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In the Lazio region the tender and crunchy inner heart of sprouted chicory is named Puntarelle. They are one of the greatest pleasure of Roman cuisine in springtime.

The bitter taste of the outer leaves and the crunchy consistency of the inner sprouts make the Catalonia chicory well suitable both for making Puntarelle salads and for the saute’ version.

The recipe we are presenting here is a typical rustic side dish of Roman Cuisine made either with Catalonia chicory head or with the intense green and outer leaves of sprouted chicory head.

Don’t forget to go sustainable. Take a look at https://eatgrim.com to learn how to do it.

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Versatile Courgette Frittata

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This courgette frittata is great served warm or at room temperature, perfect for a quick weeknight meal or to eat during a picnic. For a touch of freshness serve it with a salad or greens of your choice.

Don’t forget to go sustainable. Take a look at https://eatgrim.com to learn how to do it.

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An Apulian Way Pasta: Penne with Flower Sprouts and Anchovies

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The first time I saw the flower sprouts was last week when I opened my weekly veggies box delivered in front of my door by Eatgrim.

These new trendy vegetables from the UK have surprised us either with the delicate sweet nutty taste or the consistency. These mini-vegetables are always crunchy and their leaves won’t get damaged even when boiled in salted water.How should you prepare these cross between Kale and Brussel sprout veggies? Stir- fry them with garlic and anchovies, as the Apulian Orecchiette with Broccoli Rabe recipe.

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Winter Salad: Juicy Oranges, Crunchy Fennel and Red Cabbage

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Take advantage of the many benefits that the winter vegetables give us, preparing our flavourful and healthy salad. Thanks to the virtues of the oranges, fennels and red cabbage you’ll supply a wealth of vitamins to face the cold season.

Don’t forget to go sustainable. Take a look at https://eatgrim.com to learn how to do it.

🍷Francesca & Marinella🍴

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Italian Pinzimonio: a Simple Way to enjoy Fresh Vegetables

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This summer, thanks to Erin from the Oregon girl around the world blog, we got to know the online shop EatGrim Shop Food. The company’s mission is to be sustainable, creating a new quality standard for everything that is edible. They deliver boxes filled with “ugly” (GRIM means “ugly” in Danish), organic and surplus fruits and vegetables directly to your doorstep. Even though the products look imperfect, they maintain their freshness and taste, making them great for preparing anything you wish, while being eco-friendly.

From our colourful box we picked up spring onions, which we thought could be dipped in a Pinzimonio. Follow our recipe and don’t let the products of the earth be wasted!

Our first Big & Beastly box

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