In celebration of National Gorgeous Grandma Day, we’re sharing with you two recipes that we learned from our very own gorgeous nonna so you can cook like an Italian grandma.
Green Pea Soup
This green pea soup makes a comforting meal when you’re feeling under the weather. It’s also great when you want to keep yourself warm on a cool day.
It’s so nutritious because it’s packed with vitamin A, calcium, and potassium. It can also provide you with 5 grams of dietary fiber, which can help lower cholesterol, reduce your risk for constipation, aid in weight control, and ward off diabetes.
What You Need:
- 4 cans O’ Sole ‘e Napule Green Peas 400g
- 2 shallots
- 4 tablespoons Glorioso Extra Virgin Olive Oil
- Black pepper
How to Cook:
1) Finely chop the two shallots. Fry them for a minute with 2 tablespoons of extra virgin olive oil in a saucepan.
2) Add the 2 cans of natural boiled peas with their preservation liquid. Season with salt and pepper. Cook for 3-4 minutes.
3) Transfer to the mixer and blend for about 30 seconds or until smooth.
4) Divide the pea cream into four bowls. Drizzle with the remaining extra virgin olive oil and garnish with some croutons and serve. You may also sprinkle some parmesan cheese for added flavor.
Super easy, isn’t it? Now let’s try another recipe from our beloved grandma.
Linguine Puttanesca is a classic Italian pasta recipe packed with tasty Mediterranean flavors. And you can have it ready in 30 minutes!
What You Need:
- Linguine 320 g
- 2 cans ‘O Sole ‘e Napule Italian Peeled Tomatoes (slightly crushed) 400g
- 10g O’ Sole ‘e Napule Capers in Salt
- Bunch of Italian parsley
- 25g Giuseppe Ribecca Anchovy Fillet in Olive Oil
- 100g Black olives
- 3 cloves of garlic
- Dried chili peppers
- 2 tablespoons Glorioso Extra Virgin Olive Oil
- Salt to taste
- Rinse the capers under running water to remove the excess salt. Dry them and then place on a cutting board to chop them roughly with a knife. Take the black olives and mash them with the knife blade.
- Mince the parsley.
- Boil a pot of water. Add salt when it boils. Cook the pasta according to package instructions.
- Meanwhile, in a large pan, pour the oil, the whole peeled garlic cloves and the chopped dried chillies.
- Add the anchovy fillets and the desalted capers.
- Brown over medium heat for 5 minutes stirring frequently to release the flavors and aroma from the anchovies.
- Add the peeled tomatoes then mix with a spoon. Cook for another 10 minutes on medium heat.
- When the sauce is ready, remove the garlic cloves and add the crushed olives. Flavor the sauce with the chopped fresh parsley .
- Drain the pasta and add to the sauce.
- Sauté it for half a minute or just enough time to mix all the flavors. Serve the linguine alla puttanesca hot. Pair with nero d’avola.