This is an #ecofriendlyblog, filled with recipes to suit all tastes ( without any discrimination): vegetarian, vegan, meet eater, flexitarian, omnivore, etc., you name it.

In recent years, my tastes have changed, and so has my consciousness about environmental impact. I decided to go for a more balanced and sustainable diet, full of organic and locally sourced vegetables, pulses and fruit. I tried a lot of new recipes, with new ingredients, making full use of my creativity, but also being flexible to changes and adjustments along the way, in order to  find something tasteful, and yet ethical and healthy.

Do not hesitate to post comments, suggestions, they are all very welcome.

Enjoy!

Taralli

It was a rainy and cold day, so I decided to warm up with a deliciously crunchy homebaked snack. With a little help, I made my own version of  the traditional " taralli" (ring-shaped crackers from Puglia), that you can eat alone or with extras.

Ingredients (16-20 taralli)

200g flour
salt
1/2 glass white wine
1 glass oil
water

Mix flour with water and wine, then add some oil. In the end, add a pinch of salt and knead the dough. Roll the dough into thin ropes, then cut them in half ( 7-8 cm long ) and join the two ends to form a ring. Bake them in the oven for 20 minutes at 180°.

Fish-fennel

I know it's cold outside and you'd expect me to cook a warm delicious soup or  bowl of steaming hot broth with tortellini and some parmesan on top. 

Instead, today I want to suggest another dish, fresh but warming your tastebuds. It's something I came up with after tasting a delicious pasta with fennel cream and smoked salmon. I was inspired by this unusual combination of ingredients, so I decided to try, as usual, to create my own version, with my very personal touch. The recipe is simple, with cheap, yet tasty, ingredients, adding a bit of a sicilian touch with fennel scented crunchy breadcrumbs on top. Give it a try!


Ingredients
200g canned sustainable mackerel 
1 organic fennel bulb
40g breadcrumbs
oil
salt

Slice fennel thinly and boil for 30 minutes. Toast breadcrumbs in oil, adding salt and fennel leaves, until crunchy. Toss the fennel in a saucepan with mackerel and oil and cook for 10-15 minutes. Cook pasta in hot boiling water and then toss it in the pan. Add the toasted breadcrumbs and some oil on top.