Nonno Giorgio

Once again, simplicity wins with this durum wheat semolina sandwich sourdough bread 🍞 10% whole wheat flour, 45% 00 flour, 45%b durum wheat semolina flour, 75% hydration. 4 hours leavening at room temperature, fridge overnight, other 4 hours at room temperature and then 45 minutes in the oven at 450F - covered with a lid. Crusty outside, soft inside, a winner with everyone. The kids enjoyed it with butter and Nutella, we did with some cheese, and then with what was left, we cut thin slices and made "pizzette" in the oven with a little tomato passata, oregano and mozzarella. Nothing went wasted. Would you not agree that there is something therapeutic and magical in making bread? Love to all 🖖❤️ #sourdoughsandwichbread #homebakedbread #bakebread #breadoftheday

Quick, easy, affordable and incredibly tasty - do not let the color fool you! 😋🖤 Italian Black Venus Rice with tomatoes and chickpeas 🇮🇹 A simple, earthy recipe inspired by the beautiful tradition of cucina povera, where humble ingredients turn into something deeply comforting and flavorful. You can also make it with Arborio or Carnaroli rice if you prefer the original version.  For four people I used:  1 cup of black rice, a can of chickpeas (drained), 1 clove of garlic, 1 bay leaf, 2 medium tomatoes, 3 tbsp of extra virgin olive oil, chopped parsley, salt and pepper. Sautè the garlic, bay leaf and tomatoes in half the olive oil until soft and fragrant. Add the chickpeas and the rice. Season with salt and pepper, cover with water and bring to a boil. Simmer for about 20 minutes, adding hot water if needed. Finish with the remaining olive oil and lots of fresh parsley. Simple. Healthy. Delicious. Buon appetito! This is the first recipe I picked from the Riso e Risotti cookbook for this month's #onebookthreerecipes - the fun collab that I co-host with Kym @seeds_of_determination . Come join us! Love to all 🖖🖤 #blackrice #italianrisotto #cucinapovera #quickandtasty healthydinnerrecipes

Sea surprise at its finest: quick, effortless and bursting with Mediterranean flavors. Whole wheat capelli d'angelo cooked in just 3 minutes, tossed with extra virgin olive oil - gently infused with  chopped garlic, chilli flakes and lemon zest,  Add a splash of pasta, fresh chopped parsley and a generous shower of grated bottarga. Simple ingredients and yet an unforgettable taste!  Bottarga - the "Mediterranean caviar" - is cured dried mullet roe, with a rich umami depth and a delicate saltness. It instantly tranforms a humble pasta dish into something truly special 🩵 This month #TheIngredientCollective is diving into surprises from the sea. Mine is this one. The rest of the collab?? Check the hashtag plus my stories/highlights. I'll be sharing everyone's creations soon. This month I am hosting with Sue @s.u.e.j - usually on the first Monday... yes, I am "fashionably" late 🤗. Next month we'll explore quinoa! Do you wannt to join the fun? DM me for details. Buon appetito and love to all 🖖🩵 #seafoodspaghetti #bottarga #mulletroe

Lasagna night with sixteen hungry athlete students + on Mother's Day weekend, I couldn't help, but think of my mum while making her lasagne recipe. Classic meat and sausage lasagne - one with no sausage for anyone not eating pork - and vegetarian lasagne with asparagus, mushrooms and saffron béchamel. On the side: grilled bell peppers, baby eggplants, zucchini and onions. Good company, great conversations. Smart, thoughtful, passionate young people with so much to say about the world. A good reminder that maybe we should all listen a little more to younger voices. Full hearts, full table. Love to all 🖖🤠 #lasagnareel #lasagnalover #mumslasagna #mumsrecipe #whennonnoeats

Nature's little wonders... and a question for people who know plants and trees. I wasn't expecting fruits from this little fig tree so early! Planted only one and a half month ago, a couple of feet tall now. Online research tells me these are figlets or premature figs that grow on young plants. Some recommend removing them to allow the tree to establish, some other to leave them till they fall off naturally. In the right season these should be spots were the full fruit will develop. Does anyone know more? Prioritizing real life to Instagram lately, but I haven't forgotten you all. Lots of love 🖖❤️ #figgrowers #natureswonders #greenthumbwannabe #realpeopleofinstagram #friendsofinstagram

How adventurous are you - in life and in the kitchen? This cozy potato and shrimp soup is inspired by coastal Northern Germany: hearty, earthy and kissed with a light citrusy seafood sweetness. It starts like a classic potato soup, diced potatoes are simmered with chopped shallots, smoked bacon, beef broth and cream. Then sieved and returned to the pot adding diced leek, carrot, celeriac and a hint of tarragon and a sprinkle of salt and pepper. Once the veggies soften,  serve  the soup with cooked shrimp tossed in lemon juice and some fresh chives. The result? Thick, comforting, a little smoky, herbaceous and fresh - lightly sweet and salty. A hug in a bowl! This recipe comes from a German cookbook. Happy to share it with you if you are interested - just drop a comment.  Exploring German cuisine, thanks to Claire @thecultiveater and her fun collab #aroundtheworldin80dishes, cohosted this month by @teffe_kocht . DM them if you want to join. Kid review: 4 out of 4 loved it! One started shrimp free.... then changed her mind after seeing the others go back for seconds. Success!  - Love to all 🖖🥔🦐🌱 #shrimpsoup #seafoodsoup #germancuisine #whennonnoeats

You need to try this incredibly simple, quick recipe: spaghetti with orange peel and black olives. Another dish from Umbria, Italy - my third (with more coming!) of the recipes from the Renaissance of Italian Cooking, which I used last month and am continuing for #onebookthreerecipes. This is a fun collab I host with Kym @seeds_of_determination , where each month (or over two months, in this case) we pick a cookbook we already own and share at least three recipes from it. Feel free to message me me, if you would like to join and/or have questions. Also, check the stories/ highlights for more inspiration from all participants! For this dish, I sliced the peel of half a red orange into thin julienne strips, and boiled them in water for 2-3 minutes. Meanwhile, I cooked whole wheat spaghetti in plenty of salted boiling water, I sautèed half chopped onion in a tablespoon of extra virgin olive oil until soft and lightly caramelized. Off the heat, I added the drained orange peel and 10 kalamata olives (I used a smoked version that I found at Whole Foods). I tossed everything together with the spaghetti and served - no parmigiano, nothing extra. It was absolutely delicious!  Even the olive adverse child enjoyed it - after picking out the olives, of course - but the flavor still worked! Two out of four are already asking me to make it again and even serve it to guests. What do you think - would you give it a try? Love to all 🖖🍊🫒🧡 #spaghettirecipes #kalamataolives #orangepeels #whennonnoeats

There is something here I really like - but what exactly is it? Yesterday I shared a cheese curd and golder raisin pie that the little boy decided to make with my help a few days ago. After we put it together, we had some leftover dough. I suggested we could bake it or maybe turn it into a mini pie. He paused, put his hand on his chin in deep thought,. Then lifted a finger and stated: "I have an idea! Why don't we fry it and eat it with a little sugar and lemon zest?" I was surprised by his suggestion, but I loved it and I agreed. We heated some oil and fried small sticks of dough, which he then tossed in a mixture of sugar and zest. Yummy little treats! He ate one and commented: "When I watched the movie Ratatouille, my brain decided to be creative in the kitchen and to listen to what my senses tell him,  to do well. I asked him which senses he meant. "All of them," he said. "It needs to taste good, look good, smell good and feel good!" "Also," he added "it needs to sound right when I eat it, and this needs to be a bit crunchy." Feel the love 🖖❤️ #frieddough #bakingwithkids #littlebaker #whennonnoeats

Plăcintă cu brânză: exploring world cuisine with this amazing Romanian Curd Cheese and Golden Raisin Pie. The little ones love cooking and baking and I encourage it whenever I can. I let them pick recipes - from my ever-growing collection of cookbooks - and we sit together to figure out how to bring them to life. A lot of effort went into this comforting Romanian dessert.  It features a lightly yeasted dough filled with fresh curd cheese, sugar, vanilla, eggs and golden raisin. A humble, cozy treat that is incredibly rich and satisfying. The easy to follow recipe comes from Tava by @irina.r.georgescu - what a great cookbook!  Enjoy the photos, and swipe to see him in action. Tomorrow I will be sharing what he created with the leftover pie dough. Stay tuned if curious! Love to all 🖖☀️🤠 #romaniancuisine #goldenraisins #traditionaldessert #whennonnoeats

Quick, easy and seriously delicious! I used some great @costo finds - Everything Bagel seasoning and Old World Italian Rustic Fennel and Herb seasoning @thespicehouse - mixed with some breadcrumbs in equal parts to coat these beautiful tuna steak. I seared  it in a cast iron skillet with a little extra virgin olive oil (not paid for this post). Cooked it just enough to keep the perfect pink centre, then sliced thin. Amazing on its own, in a sandwich or added to a fresh salad. Thrilled little ones - pretending to be mermaids enjoying a festive meal. Feel the love! #searedtuna #eatfish #fishfridays #easyrecipesideas #whennonnoeats

Spinach leftovers? Perfect: boiled, sautéed, or even raw, you can turn them into a quick gnocchi dish in just 10 minutes.  While your water comes to boil, salt it and drop in the gnocchi - I used premade ones this time. Meanwhile chop the spinach and sautè in a pan with a little extra virgin olive oil, a pinch of salt and a little nutmeg. Once everything is ready, toss the spinach with the gnocchi and finish it however you like:  a drizzle of olive oil, a spoonful of cream, a bit of ricotta, or even a slash of lemon juice. I went with olive oil and a handful of grated Parmigiano Reggiano. Everyone went back for a second helping. Good sign! Happy Thursday 🤠🖖 #gnocchirecipe #spinachrecipes #eatandbehappy #whennonnoeats

Strong flavors , melt-in-your-mouth texture and ready in no time! Who sais quick cooking has to be boring? Dice the eggplants and leave them to "sweat" some of their water with a little salt. Rinse and dry, and sautée them in extra virgin olive oil with sliced onions, salt, cumin, chilli flakes and salt if you need it (they will be already slightly salted, so you might omit this step). when they start softening up add some tomato passata or sauce and some chopped parley. Ready in less than 10 minutes. Simple, bold delicious. Great on their own, as a sauce to rice or pasta, or as a side to meat or fish. Buon appetito! Three out of four little ones loved them, the fourth one stated that I need to "hide" them in a sauce, i.e. she wanted me to process the whole thing into a liquid/paste sort of sauce. I did not do it, and she stated she will chew them in her mouth as if it were a food processor... ❤️ More love here! Look after yourselves and cook at home, your body will thank you. #dicedeggplant #quickandeasyrecipe #easysidedish #whennonnoeats