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Crispy Deep Fried Artichoke: Roman Jewish Recipe

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Want to know the BEST way to enjoy an artichoke? It's the Roman Jewish way! Carciofi alla giudia, Roman-Jewish deep-fried artichokes, are easy to make and will become your new favorite totally addictive snack, perfect appetizer, or side dish!

A pair of tongs holding a fried artichoke over a deep fat fryer filled with oil.
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What is Carciofi Alla Giudia?

Carciofi alla giudia translates to "Jewish-style artichokes," and the dish has been a cornerstone of Roman Jewish cuisine since the 16th century. It originated in the Jewish Ghetto of Rome, and is one of the best known dishes in Roman Jewish cuisine.

This iconic recipe features a double-fry method. The first fry gently cooks the artichoke so that it softens, becomes tender, and the outer leaves start to brown and bloom.

The second fry happens at a higher temperature and does two things: it forces the tightly packed leaves to open and fan out, and it crisps every exposed surface until it shatters. The result is a dish that's equal parts vegetable and chip, with layers of texture that range from aggressively crunchy to melt-in-your-mouth tender. It's a masterclass in how temperature control and patience can completely transform an ingredient.

Intrigued? Please read on to find out what ingredients you will need to make this incredible dish!

🥘 Ingredients

Fresh artichoke, lemon, avocado oil, salt in a bowl for cooking.

You only need 4 simple ingredients to make these shatteringly crispy artichokes:

  • Fresh artichokes - I used a fresh globe artichoke; these are the type commonly found in supermarkets in the United States where I am based - select an artichoke that feels heavy for its size and has tightly packed leaves
  • Avocado oil - olive oil is the more traditional oil to use, but I love avocado oil for deep frying (it has a high smoke point, although we don't require that in this recipe); you could also use vegetable oil
  • Sea salt - I used both flaky sea salt and regular sea salt as seasonings to be sprinkled on after frying
  • Lemon - lemons will be used as both seasoning and as an agent to help prevent the avocado from oxidizing

🔪 Instructions

Prepare your lemon water bath by filling a medium sized bowl with some cold water. Squeeze in the juice of one of the lemons, then add the lemon halves (once squeezed) to the water as well.

PLEASE NOTE: you want just enough water to submerge the artichoke and not so much water that the lemon juice is very diluted.

A bowl containing lemon water and two lemon halves.

Trim your artichokes by peeling away the tough outer leaves until you reach the more tender yellow/green leaves underneath, then you want to use a knife to remove as much of the green part as you can, leaving mostly only the tender yellow part of the artichoke.

A person's hand being used to peel off the outer leaves of an artichoke with some of the peeled artichoke leaves and a knife in the background.

Use a sharp knife to trim the stem (leave about 2 -3 inches attached), then use a vegetable peeler or sharp paring knife to remove the fibrous outer layer of the stem.

A person holding an artichoke and using a knife to cut off part of the stem with a half lemon in the background.
A person using a vegetable peeler to peel off the outer stem of an artichoke over a bowl which contains outer leaves of the artichoke which has been peeled, with a knife and lemon in the background.

The green outer part of the stem is fibrous. Remove that part to leave the pale tender part of the stem, as well as any hard green leaves with a sharp knife.

A hand holding an artichoke upside down featuring the stem which has been cut and shows the pale tender part and the darker green fibrous part.
A hand holding an artichoke that is partially trimmed with a knife in the background.
A hand holding a trimmed artichoke upside down also featuring part of the stem's fibrous part also having been trimmed.

If you see any spiky tips left, be sure to slice off that part of the artichoke to remove them.

A person holding an artichoke and using a knife to cut off part of the top with a half lemon in the background.
A person holding an artichoke with the top cut off and a knife and vegetable peeler in the background.

As you work, use one of the other lemon halves to rub over the artichoke to help prevent oxidation which turns the leaves brown to black. The artichoke starts to oxidize quickly, so be sure to work fast!

A person rubbing an artichoke with a lemon and a knife and peeler in the background.

💭 Top tip

Be ruthless with your trimming! It may seem that you are "wasting" a lot of the artichoke leaves, but believe me you don't want the green leaves they will be tough and unpleasant to eat. Also, don't forget to rub the artichoke with the lemon to prevent oxidation.

Now that your artichoke is prepped, add it to the lemon water bath.

A prepped artichoke and lemon half in a lemon water bath.

1st Fry

Heat the oil in your deep fryer to 250F (this is the 1st fry to make the artichoke tender).

Once the oil reaches this temperature, remove the artichoke from your lemon water bath and dry the artichoke removing excess moisture as completely as you can using paper towels.

Be sure to press down on it with the stem to the top which will also help to get rid of excess water inside the artichoke.

A prepped artichoke being dried in a paper towel.

Lower the dried artichoke into the hot oil using a set of tongs. Fry the artichoke low and slow for about 15 minutes, turning the artichoke frequently using the tongs for even frying and best results.

During this time you should see the leaves start to brown.

An artichoke held by tongs being fried in hot oil in a fryer, with the leaves opening like petals.
An artichoke being fried in hot oil in a deep fryer.

PLEASE NOTE: Your artichoke doesn't have to be completely submerged under the oil, but be sure to turn it frequently so that it fries evenly.

After 15 minutes, remove the artichoke using the tongs and place upside down (stem is facing up) on paper towels or a wire rack, allowing the artichoke to drain and rest for about 10 minutes.

An upside down fried artichoke draining on a paper towel.

2nd Fry And Removing The Choke

During this time, raise the oil temperature to 350F for your 2nd fry which will crisp up the artichoke.

Gently use your hands (once the artichoke is cool) to pry open the leaves. At this point, use a spoon to scoop out the hairy and inedible choke.

This reveals the artichoke heart.

Two gloved hands holding a partially fried artichoke ready to pry the leaves open.
A gloved hand holding an artichoke and the person's other hand holding a teaspoon ready to scoop out the choke.
A gloved hand holding a fried artichoke whose petals have been pulled back to reveal the heart with a teaspoon in the background.

Prying open the leaves will also encourage the artichoke to bloom!

Carefully lower the artichoke back into the hotter oil using your tongs, and allow to fry and crisp for about 3 minutes or so, turning a few times or holding it under the oil for even coloring.

A pair of tongs holding an artichoke upside down frying in hot oil in a deep fryer.

Remove the crispy artichoke from the hot oil and drain upside down on some fresh paper towels.

Suggestions For Serving

A black plate containing a crispy fried artichoke that has been salted and half a lemon.

Season immediately with some sea salt and a generous squeeze of lemon juice from lemon wedges, and enjoy while hot!

Remove a petal and savor each golden shatteringly crispy bite! Be sure to enjoy the delicious stem and tender heart as well!

Enjoy these as a snack, or perhaps serve these as an easy appetizer alongside some marinated olives, or thinly sliced prosciutto.

Carciofi alla giudia also pairs well with a simple arugula salad dressed with lemon and good olive oil. The peppery greens and acid balance the fried richness without competing for attention.

An Italian white wine such as Pinot Grigio or an Italian Negroni cocktail would be the perfect drink accompaniment.

I hope this will become one of your favorite artichoke recipes!

Please see below for a printable recipe card!

Buon appetito!

FAQ

How should I serve Italian Fried Artichoke?

Serve fried artichokes the Italian way, with simply seasoning with salt and squeezing lemon juice over it. That's all you need!

Why are some of the leaves still hard and chewy (and not crispy) after frying an artichoke?

Most likely these leaves should have been removed during the prepping process. During prep, any leaves with dark green color should be ruthlessly discarded, leaving only pale colored leaves for frying. It could also be that the oil during the 2nd fry was not hot enough.

Some Other Recipes You Will Enjoy!

Love Italian food? Then you'll want to try these recipes:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food horizons! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A black plate containing a crispy fried artichoke that has been salted and half a lemon.

Fried Artichoke Recipe: Crispy Roman Perfection

GRACE STEWART
I am convinced that one of the BEST ways to enjoy an artichoke is to fry it the Italian way! Try this Deep Fried Artichoke recipe and experience crispy Roman perfection today!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Appetizer
Cuisine Italian
Servings 2 people
Calories 6171 kcal

Equipment

  • 1 Deep Fat Fryer you can also use a heavy-bottomed pot or Dutch oven but a deep fat fryer makes frying so much easier
  • deep fry or candy thermometer you'll need this if you aren't using a deep fat fryer
  • pair of tongs
  • Medium bowl
  • sharp knife
  • sharp paring knife to remove the fibrous part of the stem and any remaining hard green leaves at the base of the artichoke
  • paper towels or wire rack for draining the artichoke of oil

Ingredients
  

  • 1 artichoke I used a large globe artichoke with stem attached
  • 2 lemons 1 will be used for lemon water bath, ½ for rubbing the artichoke, and ½ for serving
  • 1.5 liter frying oil olive oil is most traditional, but I used avocado oil with great results; you could also sub vegetable oil
  • sea salt or flaky sea salt (or both) for seasoning

Instructions
 

  • Prepare your lemon water bath by filling a medium sized bowl with some cold water. Squeeze in the juice of one of the lemons, then add the lemon halves (once squeezed) to the water as well. PLEASE NOTE: you want just enough water to submerge the artichoke and not so much water that the lemon juice is very diluted.
    • Don't use so much water that the lemon juice is super diluted - aim for a good acidulated lemon water bath!
  • Trim your artichokes by peeling away the tough outer leaves until you reach the more tender yellow/green leaves underneath, then you want to use a knife to remove as much of the green part as you can, leaving mostly only the tender yellow part of the artichoke. Use a sharp knife to trim the stem (leave about 2 -3 inches attached), then use a sharp paring knife to remove the fibrous outer layer of the stem. If you see any spiky tips left, be sure to slice off that part of the artichoke to remove them. As you work, use one of the other lemon halves to rub over the artichoke to help prevent oxidation which turns the leaves brown to black. The artichoke starts to oxidize quickly, so be sure to work fast!
    • Be ruthless with your trimming! It may seem that you are "wasting" a lot of the artichoke leaves, but believe me you don't want the green leaves they will be tough and unpleasant to eat. Also, don't forget to rub the artichoke with the lemon to prevent oxidation.
  • Now that your artichoke is prepped, add it to the lemon water bath.
  • Heat the oil in your deep fat fryer to 250F (this is the 1st fry to make the artichoke tender). Once the oil reaches this temperature, remove the artichoke from your lemon water bath and dry the artichoke as completely as you can using paper towels. Be sure to press down on it with the stem to the top which will also help to get rid of excess water inside the artichoke. Lower the dried artichoke into the hot oil using a set of tongs. Fry the artichoke low and slow for about 15 minutes, turning the artichoke frequently using the tongs for even frying and best results. During this time you should see the leaves start to brown.
    • Your artichoke doesn't have to be completely submerged under the oil, but be sure to turn it frequently so that it fries evenly.
  • After 15 minutes, remove the artichoke using the tongs and place upside down (stem is facing up) on paper towels or a wire rack, allowing the artichoke to drain and rest for about 10 minutes.
  • During this time, raise the temperature of the oil to 350F for your 2nd fry which will crisp up the artichoke. Gently use your hands (once the artichoke is cool) to pry open the leaves. At this point, use a spoon to scoop out the hairy and inedible choke. Carefully lower the artichoke back into the hotter oil using your tongs, and allow to fry and crisp for about 3 minutes or so, turning a few times or holding under the oil for even coloring.
    • Don't forget to gently pry open the leaves and remove the hairy choke prior to your 2nd fry! I have left the choke in before, and the results are not good. Leaving it in doesn't allow the inner leaves to crisp up so be sure to get it out of there!
  • Remove the crispy artichoke from the hot oil and drain upside down on some fresh paper towels. Season immediately with some sea salt and a generous squeeze of lemon juice from lemon wedges, and enjoy while hot! Be sure to enjoy the delicious stem and tender heart as well!

Notes

Hello!  Please note that this online nutrition calculator includes the 1.5 liters of frying oil in its calculations.  Of course you won't be consuming that much frying oil so please bear that in mind when reviewing the nutrition facts.  Please accept my apologies for any inconvenience and thanks for your understanding!

Nutrition

Calories: 6171kcalCarbohydrates: 17gProtein: 3gFat: 691gSaturated Fat: 105gPolyunsaturated Fat: 396gMonounsaturated Fat: 157gTrans Fat: 5gSodium: 62mgPotassium: 386mgFiber: 6gSugar: 3gVitamin A: 32IUVitamin C: 65mgCalcium: 56mgIron: 2mg
Keyword artichoke, fried artichoke, Roman food
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Easy Spicy Angel Hair Pasta With Tomato Puree Recipe

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Forget everything you know about cooking pasta — this technique will completely change your life! This Easy Spicy Angel Hair Pasta With Tomato Puree uses a genius risotto-style method where the noodles slowly absorb a rich, garlicky tomato broth ladle by ladle — soaking up incredible flavor in every single strand!

Ready in just 15 minutes, budget friendly, and perfect for Meatless Monday — this quick weeknight dinner is finished with a flourish of fresh Italian parsley and Parmigiano Reggiano!

Angel Hair Pasta With Tomato Puree garnished with parsley and Parmesan cheese in a bowl, with a fork on the side.

If you are after an easy and AMAZINGLY DELICIOUS angel hair pasta recipe, then you have come to the right place!

I promise you'll go crazy for the incredible flavor, and you'll have so much fun with the technique used to make this pasta recipe!

Why You Will LOVE This Recipe!

Let me tell you why you will LOVE this angel hair pasta recipe:

  • Enjoy a technique for cooking pasta that may be new to you! Traditional pasta gets boiled in a massive pot of water, but here you'll cook it risotto style with a tomato broth which you will make.
  • You'll feast on pasta with crazy good flavor. The beauty of this dish is that as the noodles absorb the tomato broth, the magic happens, as each noodle takes on the flavor of the delicious broth.
  • This quick recipe is ready in about 15 minutes, so it's perfect for a busy weeknight.
  • This dish is also very budget friendly, and of course it's great for meatless Mondays!
  • Perfect for lovers of spicy food, but also easy to adjust the level of spice to suit your tastes.

So if you are convinced to try this dish, please read on for what you'll need, as well as step by step instructions with pictures!

🍽 Equipment

I recommend you use the following equipment for the best result:

  • Large skillet - you'll need one at least 12" in diameter
  • Medium Saucepan (or Dutch oven) - for making your tomato broth
  • Tongs - aids greatly in cooking the pasta
  • Ladle or ¼ cup measuring cup - use to add tomato broth to the pasta
  • Wooden spoon - or silicone spoon for stirring

🥘 Ingredients

Ingredients for Spicy Angel Hair Pasta With Tomato Puree including pasta, Parmesan, olive oil, tomato puree, salt and pepper, water, garlic, red pepper flakes and Italian parsley.

You only need a few simple ingredients to make this comfort food recipe:

  • Angel hair pasta - use dried pasta, not fresh pasta, for this recipe
  • Red pepper flakes
  • Extra virgin olive oil
  • Tomato puree (aka tomato passata) - please note: don't use tomato sauce or tomato paste for this recipe
  • Water
  • Fresh garlic
  • Salt
  • Black pepper
  • Italian parsley (as garnish)
  • Parmigiano Reggiano (as garnish)

You should easily find all of these ingredients at your local grocery store!

🔪 Instructions

Make The Tomato Broth

Let's begin by making a delicious tomato broth, which will act as your pasta sauce! Add 1 tablespoon of olive oil to a medium saucepan set to medium heat. Sauté for around 30 seconds until the garlic is fragrant, then add the water, tomato puree, salt, and pepper.

Minced garlic and olive oil in a saucepan.
A saucepan containing olive oil and minced garlic, with a small bowl containing tomato puree poised over the saucepan.
A saucepan containing tomato puree, olive oil and garlic, with a person holding a small bowl of water over the saucepan.
A saucepan containing tomato broth with a person holding a small bowl containing salt and pepper over the saucepan.

Raise the heat to medium-high to bring this to a simmer, then lower the heat to keep the broth warm.

A saucepan containing simmering tomato broth with steam.

You'll be ladling from this pot and if the tomato broth is cold, it'll lower the pan temperature every time you add it. Keeping it warm prevents that and helps the pasta cook more evenly.

Time To Cook The Pasta In Your Skillet!

Heat ¼ cup of olive oil on medium heat in your skillet. Once the oil is hot, add the red pepper flakes and allow the chili to "bloom" for about 30 seconds, stirring with a spoon. Blooming releases the flavor of the chili into the oil.

A skillet containing olive oil and red pepper flakes.

Now add the angel hair pasta to your skillet or frying pan, and use the tongs to toss the pasta in the oil.

A skillet containing olive oil, red pepper flakes, and angel hair pasta.
A pair of tongs being used to toss angel hair pasta in an olive oil and red pepper flake mixture in a skillet.

Begin ladling/adding the tomato broth to the pasta in your skillet, approximately ¼ cup. Use the tongs and spoon to help combine the pasta and tomato broth.

A skillet containing angel hair pasta, red pepper flakes and olive oil with a ladle being used to ladle tomato broth onto the pasta.
A pair of tongs being used to toss angel hair pasta absorbing a small amount of tomato broth in an olive oil and red pepper flake mixture in a skillet.

Once the pasta has absorbed the broth, repeat this process until the tomato broth has been used up (about 7 minutes or so).

A skillet containing olive oil, red pepper flakes, and angel hair pasta topped with tomato broth.
A skillet containing angel hair pasta absorbing tomato broth and a ladle containing additional tomato broth over the pasta.

Check the texture - the pasta should be slightly al dente, and it's not meant to be saucy. Add additional salt/pepper if you desire!

A skillet containing Spicy Angel Hair Pasta With Tomato Puree with a pair of tongs holding some of the pasta.

Suggestions For Enjoying And Serving

Angel Hair Pasta With Tomato Puree garnished with parsley and Parmesan cheese in a bowl, with a fork on the side.

Serve your cooked pasta in elegant bowls, garnished with fresh Italian parsley and Parmigiano Reggiano to taste.

Drizzle some extra virgin olive oil for a little extra indulgence!

You can enjoy this as a main course, accompanied by a lovely green salad.

Or why not try serving it as an accompaniment to some delicious Veal Parmigiana or Chicken Scallopini With Piccata Sauce.

I hope this will become one of your favorite pasta dishes!

Buon Appetito!

FAQ

How should I store any leftover pasta?

In the unlikely event you have any extra pasta leftover, then store in an airtight container in your refrigerator and enjoy within 2 days.

Can I substitute spaghetti for the angel hair pasta?

You can certainly substitute spaghetti for the angel hair pasta. It may take longer to cook and you may need some additional tomato broth, but it will be just as delicious! If using spaghetti you can turn up the heat a bit and let it char and get crispy!

How can I make this pasta saucier (not so dry)?

Please note:  the resulting dish will not be "saucy."  If you would like an extra saucy pasta, then make some more tomato broth to pour over at the end.  Use a 1:1 ratio of tomato puree to water.

Some Other Pasta Recipes You May Enjoy!

Love pasta? Then you'll want to try these other pasta recipes:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food horizons! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Angel Hair Pasta With Tomato Puree garnished with parsley and Parmesan cheese in a bowl, with a fork on the side.

Easy Spicy Angel Hair Pasta With Tomato Puree Recipe

Grace Stewart
This Easy Spicy Angel Hair Pasta With Tomato Puree Recipe delivers incredible intense flavor with every bite! Enjoy the technique of cooking this risotto style in a large skillet, ready to devour in about 15 minutes!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 8 minutes
Cook Time 7 minutes
Total Time 15 minutes
Course Main Course, Pasta
Cuisine Italian
Servings 4 people
Calories 559 kcal

Equipment

  • 1 Large skillet you'll need one at least 12" in diameter
  • 1 Medium Saucepan for making your tomato broth
  • tongs aids greatly in cooking the pasta
  • ladle or ¼ cup measuring cup use to add tomato broth to the pasta
  • wooden spoon or silicone spoon for stirring

Ingredients
  

  • 12 oz angel hair pasta dried
  • 2 tablespoon red pepper flakes feel free to adjust the amount to your tastes; I use 2 tablespoon because I like it spicy!
  • ¼ cup olive oil

Tomato Broth

  • 3 cups tomato puree aka tomato passata (don't use tomato sauce or tomato paste)
  • 3 cups water
  • 1 tablespoon olive oil
  • 6 cloves garlic minced
  • 1 ts salt plus additional to taste
  • ½ ts pepper plus additional to taste

Garnishes

  • 2 tablespoon Italian parsley finely chopped
  • Parmigiano Reggiano as much as you want!

Instructions
 

Make The Tomato Broth

  • Let's begin by making a delicious tomato broth! Add 1 tablespoon of olive oil to a medium saucepan set to medium heat. Sauté for around 30 seconds until the garlic is fragrant, then add the water, tomato puree, salt, and pepper.
  • Raise the heat to medium-high to bring this to a simmer, then lower the heat to keep the broth warm.
    • You'll be ladling from this pot and if the tomato broth is cold, it'll lower the pan temperature every time you add it. Keeping it warm prevents that and helps the pasta cook more evenly.

Time To Cook The Pasta In Your Skillet!

  • Heat ¼ cup of olive oil on medium heat in your skillet. Once the oil is hot, add the red pepper flakes and allow the chili to "bloom" for about 30 seconds, stirring with a spoon. Blooming releases the flavor of the chili into the oil.
  • Now add the angel hair pasta to your skillet, and use the tongs to toss the pasta in the oil.
  • Begin ladling/adding the tomato broth to the pasta in your skillet, approximately ¼ cup. Use the tongs and spoon to help combine the pasta and tomato broth. Once the pasta has absorbed the broth, repeat this process until the tomato broth has been used up (about 7 minutes or so).
  • Check the texture - the pasta should be slightly al dente, and it's not meant to be saucy. Add additional salt/pepper if you desire.

Plate and Enjoy!

  • Serve your pasta in some gorgeous pasta bowls, garnished with some Italian parsley and as much Parmigiano Reggiano as you desire! Drizzle some extra virgin olive oil for a little extra indulgence! Buon Appetito!

Notes

Please note:  the resulting dish will not be "saucy."  If you would like an extra saucy pasta, then make some more tomato broth to pour over at the end.  Use a 1:1 ratio of tomato puree to water.

Nutrition

Calories: 559kcalCarbohydrates: 85gProtein: 15gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gSodium: 718mgPotassium: 1161mgFiber: 8gSugar: 12gVitamin A: 2358IUVitamin C: 25mgCalcium: 84mgIron: 6mg
Keyword angel hair pasta, Pasta
Tried this recipe?Let us know how it was!

Easy Italian Style Fried Cauliflower Recipe

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Fried cauliflower, with its crispy edges on the outside and its creamy interior, is an absolute delight. Frying the cauliflower transforms this humble vegetable into a golden crunchy treat. Don't wait another day to try this simple Italian cauliflower recipe!

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Fried breaded cauliflower florets in a white bowl and a small bowl with marinara sauce in the background.

Are you a cauliflower lover? If cauliflower is one of your favorite vegetables, then you are going to LOVE this Easy Italian Style Fried Cauliflower Recipe!

You might have to set aside your favorite roasted cauliflower recipe for this one!

This is called "Cauliflower Fritti" in Italian, and fried cauliflower is now my favorite way to enjoy cavolfiore (cauliflower in Italian)!

Cauliflower Fritti is a great side dish, antipasto, or appetizer that you MUST try.

So let me tell you what you'll need to make this mouthwatering Italian cauliflower recipe!

Jump to:

🥘 Ingredients

The ingredients to make Italian Style Fried Cauliflower displayed in bowls including flour, panko, cauliflower, pepper, Parmesan, frying oil, salt, and egg.

Here are the few simple ingredients that you will need to make this delicious cauliflower recipe:

  • Cauliflower - cut into florets
  • All purpose flour
  • Parmesan cheese - finely shredded (could also use Pecorino Romano cheese)
  • Egg
  • Water
  • Panko - you could sub Italian style breadcrumbs if you like
  • Sea Salt
  • Black pepper
  • Frying oil

Now please read on for the step by step instructions to prepare this quick side dish recipe!

🔪 Instructions

This recipe is inspired by and adapted from the fantastic book "365 Easy Italian Recipes" by Rick Marzullo O'Connell.

Parboil The Cauliflower

Prepare your cauliflower by removing the touch outer leaves, and then cut into medium sized florets (try to cut them into roughly the same size if you can).

Add water and 1 ts salt to a large pot or saucepan, and bring it to the boil. Add the cauliflower florets and cook the cauliflower around 3-4 minutes. If your florets are on the smaller side, cook 3 minutes, and 4 minutes if they are larger.

Cook until they are just about tender. It's a good idea not to overcook the florets or you risk them breaking up.

Drain and allow to dry completely and come to room temperature. This should take about 5-10 minutes.

A pot containing cauliflower florets in boiling water.

Preheat your oil in your deep fryer to 350F. You could also use a large skillet or frying pan, but deep fryers are so easy to use and are highly recommended.

While preheating, we'll get busy dredging!

Dredge The Cauliflower

Set up your cauliflower dredging station. Add the flour to one plate, along with ½ ts salt and ½ ts pepper and combine. Now add the panko, Parmesan, ¼ ts salt and ¼ ts pepper to another plate and combine. Finally add the egg and 1 tablespoon of water to a shallow bowl, and whisk well.

A plate containing a seasoned flour mixture and a fork inserted in the flour.
Make a seasoned flour mixture...
A white bowl containing a mix of panko and Parmesan cheese, with a spoon being used to mix the ingredients.
And a seasoned panko/Parm mixture...
Bowls containing a flour mix, panko mix, and whisked egg, with a dog looking at the bowls.
And finally a whisked egg mixture...Toby is curious about the goings on!

Dredge the cauliflower florets by first dipping in the flour mixture, then dipping in the egg (allowing excess to run off), and finally dip into the panko/Parmesan mixture.

A gloved hand holding a cauliflower floret which was dipped in a flour mixture, with a bowl containing whisked egg and a fork in the background.
Dredge dried florets in flour...
A pair of tongs holding a cauliflower floret dipped in egg over a bowl with whisked egg, and a bowl filled with a panko mixture in the background.
Then dip in egg mixture allowing excess to run off...
A pair of tongs holding a cauliflower floret dredged in a panko mixture over a bowl filled with the panko mixture.
Finish off by dipping in the panko/Parm mixture!

Fry The Cauliflower To Golden Brown Perfection!

Fry the dredged cauliflower in the hot oil for about 3-4 minutes, or until your florets are a lovely golden brown color. You may have to fry in batches as you don't want to overcrowd your fryer.

A deep fryer with cauliflower florets frying in hot oil.
Fry 3-4 minutes...
A deep fryer insert containing fried cauliflower florets.
Behold your cauliflower fritti!

Drain on a paper towel, and then serve immediately nice and hot!

Suggestions For Enjoying And Serving

A white bowl containing fried cauliflower florets with a person holding one of the florets which was dipped in marinara sauce in the foreground, with a bowl containing the marinara in the background.

I recommend enjoying this perfect side dish with some delicious marinara sauce or another favorite sauce of yours!

You could also sprinkle some lemon juice and sea salt over your fried cauliflower. This is simple and utterly delicious, just like all the best Italian dishes are!

Italian fried cauliflower is great served before or alongside pasta dishes such as Linguine With Red Clam Sauce or Orecchiette With Broccoli.

I hope this will become one of your favorite Italian recipes!

FAQ

How should I store any leftover fried cauliflower?

This dish is best enjoyed right after frying, but you can store any leftovers in an airtight container in your refrigerator.

Some Other Recipes You May Enjoy!

Here are some other Italian side dish recipes that you may enjoy:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Buon Appetito!

Grace

A white bowl containing fried cauliflower florets with a person holding one of the florets which was dipped in marinara sauce in the foreground, with a bowl containing the marinara in the background.

Easy Italian Style Fried Cauliflower Recipe

GRACE STEWART
You are going to fall hard for this Easy Italian Style Fried Cauliflower Recipe! Also known as Cauliflower Fritti, serve with some marinara sauce or garlic mayo for a fantastic appetizer!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Drying time for the cauliflowr 10 minutes
Total Time 30 minutes
Course antipasto, Appetizer, vegetable side dish
Cuisine Italian
Servings 3 people
Calories 1472 kcal

Equipment

  • 1 deep fryer you could also use a large frying pan, but deep fryers are so easy to use and are highly recommended
  • 1 large pot or saucepan

Ingredients
  

  • ½ lb cauliflower cut into medium sized florets (try to cut them into roughly the same size if you can)
  • ½ cup flour
  • 2 tablespoon Parmesan cheese finely shredded
  • 1 each egg
  • 1 tablespoon water
  • 1 cup panko could sub Italian style breadcrumbs
  • 1 ts sea salt split (½ ts added to the flour, and ½ ts added to the panko); plus additional 1 ts salt to add to boiling the water for the cauliflower
  • ½ ts black pepper split (¼ ts added to the flour, and ¼ ts added to the panko)
  • 2 cups frying oil you may need more or less depending on the size of deep fryer/frying pan that you use

Instructions
 

  • Add water and 1 ts salt to a large pot or saucepan, and bring it to the boil. Add the cauliflower florets and cook the cauliflower around 3-4 minutes. If your florets are on the smaller side, cook 3 minutes, and 4 minutes if they are larger. Cook until they are just about tender (don't overcook or the florets will break up). Drain and allow to dry completely and come to room temperature.
  • Preheat your oil in your deep fryer to 350F. While preheating, we'll get busy dredging!
  • Set up your cauliflower dredging station. Add the flour to one plate, along with ½ ts salt and ½ ts pepper and combine. Add the panko, Parmesan, ¼ ts salt and ¼ ts pepper to another plate and combine. Add the egg and 1 tablespoon of water to a shallow bowl, and whisk well.
  • Dredge the cauliflower florets by first dipping in the flour mixture, then dipping in the egg (allowing excess to run off), and finally dip into the panko/Parmesan mixture.
  • Fry the dredged cauliflower in the hot oil for about 3-4 minutes, or until your florets are a lovely golden brown color. You may have to fry in batches as you don't want to overcrowd your fryer.
  • Drain on paper towels, and then serve immediately, nice and hot with some delicious marinara sauce or another favorite sauce of yours!

Nutrition

Calories: 1472kcalCarbohydrates: 34gProtein: 8gFat: 148gSaturated Fat: 23gPolyunsaturated Fat: 84gMonounsaturated Fat: 34gTrans Fat: 1gCholesterol: 4mgSodium: 999mgPotassium: 293mgFiber: 3gSugar: 3gVitamin A: 29IUVitamin C: 36mgCalcium: 97mgIron: 2mg
Keyword cauliflower, fried cauliflower
Tried this recipe?Let us know how it was!

Easy Healthy Salmon With Garlic Tomato Sauce Recipe

by 1 Comment

Healthy eating never tasted so good! This stunning Salmon With Garlic Tomato Sauce features wild caught sockeye salmon fillets nestled in a rich, deeply flavorful sauce made with Italian San Marzano tomatoes, fresh garlic, onion, capers, and finished with a touch of grass fed butter and fresh parsley. Ready in just 22 minutes, this vibrant dish is elegant enough for a dinner party yet easy enough for a busy weeknight!

Salmon in a tomato sauce with garlic, onion, and capers, garnished with Italian parsley.

Salmon is a favorite fish of mine, and I'm always looking for new ways to prepare and enjoy this fish, which is a great source of high quality protein.

So I'm excited to share this delicious and easy recipe for Healthy Salmon With Garlic Tomato Sauce!

This healthy salmon dish, with its bright flavors, has such great flavor and ready in less than 30 minutes with a quick cooking time.

Jump to:

Why You Will LOVE This Simple Recipe!

You will absolutely love this easy salmon recipe because:

  • This recipe with its fresh flavors is absolutely delicious!
  • It is quick to make and ready in about 25 minutes so its great for busy weeknights, but also elegant enough to serve on special occasions
  • You can incorporate this dish as part of a Mediterranean diet (just omit the butter when you prepare this dish). This recipe includes healthy fats such as extra virgin olive oil, fresh vegetables including onions and garlic, herbs and spices like parsley, salt and pepper, fruits such as Italian tomatoes, and of course salmon, which is a rich source of omega-3 fatty acids and has other health benefits!

So let me show you what you'll need to make this wonderful nutritious dish!

🥘 Ingredients

Ingredients needed to make Easy Healthy Salmon With Garlic Tomato Sauce including wild caught salmon, Italian tomatoes, onion, garlic, capers, olive oil, parsley, salt and pepper, and butter displayed in bowls.

Here are the delicious and simple ingredients that you will need for this dish:

  • Wild caught salmon filets - I used Alaskan sockeye wild salmon
  • Italian peeled tomatoes with their juices - I used Cento San Marzano tomatoes
  • Capers
  • Extra virgin olive oil
  • Onion
  • Fresh garlic
  • Italian parsley
  • Salt
  • Black pepper
  • Grass fed butter (you could leave the butter out if following a Mediterranean diet plan)

I love this list because it's full of fresh and healthy ingredients that you can feel great about eating!

💭 Top tips

I highly recommend that you use the best quality ingredients that you can for this dish. This is why I've listed wild caught salmon, extra virgin olive oil, and grass fed butter.

And be sure to use Italian tomatoes!  They truly are so flavorful and really make all the difference in this dish!

🔪 Instructions

Heat the extra virgin olive oil on medium heat in a large skillet. Once the oil is hot, add minced garlic and onion and sauté until softened, about 4-5 minutes.

A cast iron pan containing minced onion and garlic.

Add the Italian tomatoes and its juices, and use a wooden spoon to break up the tomatoes. Stir well to combine all of these ingredients.

A cast iron pan containing minced onion and garlic and Italian tomatoes. A person is holding a wooden spoon being used to break up the tomatoes.
Break up the tomatoes with a wooden spoon...
A cast iron pan containing tomato sauce enriched with onions and garlic.
Stir well to combine all the ingredients.

Now place salmon fillets skin side down, followed by the capers.

Sprinkle the seasoning on top of the fish as well as the tomato sauce.

A cast iron pan containing salmon fillets cooking in a garlic tomato sauce with capers and onion.

Reduce the heat to medium-low, and then cover the skillet, and cook for around 5-7 minutes, or until the salmon is cooked through.

A cast iron pan containing salmon with garlic tomato sauce with a lid poised over the pan.

Remove the lid, add the pieces of butter to various places in the skillet and allow it to melt into the tomato sauce. Finally add the Italian parsley and your dish is now ready to enjoy!

A cast iron pan containing salmon fillets in a garlic tomato sauce garnished with parsley. There are small amounts of melting butter dotted around the sauce.

Suggestions For Serving

A cast iron pan containing Easy Healthy Salmon With Garlic Tomato Sauce. The salmon is garnished with parsley and the tomato sauce also contains onion and capers.

It's time to savor your healthy salmon with garlic tomato sauce!

Serve this healthy dish with some brown rice or pasta and some Green Beans With A Pistachio Vinaigrette for a fantastic weeknight dinner!

You can find the printable recipe card with the full recipe below!

FAQ

How can I make this into a Mediterranean salmon recipe?

To tweak this recipe so that it can be part of your Mediterranean diet, simply leave out the butter. You can also add some fresh dill, a squeeze of lemon juice, lemon zest, or some lemon slices to the top of the salmon for an extra dose of Mediterranean diet delight!

How should I store any leftover salmon with garlic tomato sauce?

Store any leftover salmon in an airtight container in your refrigerator. This delicious salmon is best enjoyed within 2 to 3 days!

Some Other Salmon Recipes That You Will Enjoy!

Love salmon? Then here are some other salmon recipes that you will enjoy:

Join Me On A Fun Food Journey!

Finally, I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food horizons! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A cast iron pan containing Easy Healthy Salmon With Garlic Tomato Sauce. The salmon is garnished with parsley and the tomato sauce also contains onion and capers.

Easy Healthy Salmon With Garlic Tomato Sauce Recipe

Grace Stewart
Enjoy this Easy Healthy Salmon With Garlic Tomato Sauce Recipe! It's absolutely delicious and features wild caught salmon and intensely flavorful Italian tomatoes for a dish you will love!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Main Course
Cuisine Mediterranean
Servings 3 people
Calories 453 kcal

Equipment

  • large skillet with a lid

Ingredients
  

  • 1 lb wild caught salmon I used wild caught sockeye salmon cut into 3 equal portion sizes
  • 14 oz Italian peeled tomatoes I used Cento San Marzano peeled tomatoes
  • 2 tablespoon extra virgin olive oil
  • 1 small onion finely minced (about 1 cup)
  • 4 each fresh garlic cloves minced
  • 1 tablespoon capers
  • ½ ts salt plus additional to taste
  • ½ ts black pepper plus additional to taste
  • 3 tablespoon grass fed butter cut into several pieces
  • 2 tablespoon Italian parsley minced

Instructions
 

  • Heat the extra virgin olive oil on medium heat in a large skillet. Once the oil is hot, add minced garlic and onion and sauté until softened, about 4-5 minutes.
  • Add the Italian tomatoes and its juices, and use a wooden spoon to break up the tomatoes. Stir well to combine all of these ingredients.
  • Now add the salmon pieces skin side down, followed by the capers.
  • Sprinkle the seasoning over the salmon pieces as well as the tomato sauce.
  • Reduce the heat to medium-low, and then cover the skillet, and cook for around 5-7 minutes, or until the salmon is cooked through.
  • Remove the lid, add the pieces of butter to various places in the skillet and allow it to melt into the tomato sauce. Finally add the Italian parsley and your dish is now ready to enjoy!

Notes

I recommend to use the BEST quality ingredients for this recipe, so I've included recommendations for grass fed butter, extra virgin olive oil, and wild caught salmon.  
And be sure to use Italian tomatoes!  They truly are so flavorful and really make all the difference in this dish!
Serve this healthy dish with some brown rice or pasta and some Green Beans With A Pistachio Vinaigrette for a fantastic meal!

Nutrition

Calories: 453kcalCarbohydrates: 13gProtein: 33gFat: 31gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.5gCholesterol: 113mgSodium: 795mgPotassium: 1189mgFiber: 3gSugar: 7gVitamin A: 925IUVitamin C: 18mgCalcium: 80mgIron: 3mg
Keyword mediterranean diet, salmon
Tried this recipe?Let us know how it was!

Easy Cannellini White Bean Salad With Tuna Recipe

by Leave a Comment

This fresh Cannellini bean salad is light, zesty, and so satisfying. Using high-quality tuna in oil and fresh herbs, it’s a nutritious gluten-free meal that tastes even better the next day! Serve it with crusty bread or as a simple side dish today!

Cannellini White Bean Salad With Tuna in a green bowl. The salad also includes capers red onion, and thyme, and there is a wedge of lemon next to the salad.
Jump to:

If you are a big fan of white beans, then you have come to the right place!

This Cannellini White Bean Salad With Tuna will undoubtedly become one of your favorite ways to enjoy white beans!

Why You Will LOVE This Easy White Bean Salad Recipe!

You are going to adore this recipe for this delicious salad exploding with tons of flavor because:

  • This recipe uses a few fresh ingredients along with canned beans so it's easy to put together
  • The tender tuna adds a delicious flavor and is a great protein source in this salad
  • It's quick to make! Ready in about 10 minutes so it's a great option as an easy side dish for a busy weeknight or a quick great lunch with some crusty bread
  • This is also one of the best make-ahead salads!

So now allow me to show you what you'll need to make this perfect side salad!

🥘 Ingredients

Ingredients for an Easy Cannellini White Bean Salad With Tuna Recipe displayed in bowls. They are thyme, garlic, capers, red wine vinegar, salt and pepper, red onion, cannelini beans, lemon, and tuna in oil.

So here are the simple ingredients that you will need to make this tuna and cannellini bean salad:

  • Cannellini beans (white kidney beans)
  • Tuna in oil (I used King Oscar Yellowfin Tuna With Jalapeno Pepper) - you will use this oil in the recipe so please do not discard
  • Fresh garlic
  • Capers
  • Red onion
  • Red wine vinegar (can sub white wine vinegar)
  • Salt
  • Black pepper
  • Fresh thyme leaves - you can sub dried thyme, but fresh herbs are preferred
  • Lemon

🔪 Instructions

Add the tuna and the oil it is packed in to a large bowl. Using a spoon, break up the tuna into smaller chunks.

A few pieces of tuna and jalapeños in oil in a white bowl. There is a spoon resting in the bowl.
Add tuna and the oil it's packed in to a large bowl.
A white bowl containing broken up pieces of tuna in oil, and a few jalapeños. There is a spoon resting in the bowl.
Break up the tuna into smaller pieces with a spoon.

Now add all of the ingredients (except for the cannellini beans and lemon) to the tuna and stir to combine.

A white bowl containing diced red onion, salt and pepper, jalapeno, minced garlic, capers, tuna, and thyme. There is a spoon resting in the bowl.

Lastly add the drained and rinsed beans and stir to combine. Taste and adjust the seasoning by adding more salt, pepper, or thyme if desired.

If your salad seems a little dry, you can drizzle additional extra virgin olive oil.

Broken up pieces of tuna with red onion, jalapeños, and thyme in a white bowl. There is a bowl containing cannellini beans poised above the white bowl containing the tuna.
Add the cannellini beans last...
Cannellini White Bean Salad With Tuna with some jalapeños in a white bowl. There is a spoon resting in the bowl.
Stir to combine and get ready to enjoy!

How easy was that?! Get ready to enjoy this delicious white bean salad!

Suggestions For Serving

Cannellini White Bean Salad With Tuna in a green bowl. The salad also includes capers red onion, and thyme, and there is a wedge of lemon next to the salad.

Enjoy this lightly chilled or at room temperature.  This salad is ready to eat immediately, however I think it tastes better after a few hours in the fridge or the next day.

I love to serve this with lemon wedges so that you can squeeze fresh lemon juice over the salad when enjoying it.

Serve this simple salad with creamy white beans and tuna as a great side dish or antipasto as part of a delicious meal.

I hope this will become one of your favorite salad recipes!

FAQ

What other beans can be subbed for the cannellini beans in this salad?

If you'd like to try a different bean in this salad, consider substituting other white beans such as great northern beans or navy beans.

How should this cannellini bean salad with tuna be stored?

Store this salad in an airtight container in your refrigerator. Enjoy this salad within 3-4 days.

What are some other add-ins that would work well in this salad?

This salad can be very versatile! You could throw in some cherry tomatoes, feta cheese, fresh parsley, or some lemon zest!

Some Other Great Recipes You May Enjoy!

Here are some other great recipes featuring beans that you may enjoy:

Join Me On A Fun Food Journey!

Finally, I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food horizons! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Cannellini White Bean Salad With Tuna in a green bowl. The salad also includes capers red onion, and thyme, and there is a wedge of lemon next to the salad.

Easy Cannellini White Bean Salad With Tuna Recipe

Grace Stewart
You'll love this 5 star Easy Cannellini White Bean Salad With Tuna Recipe! This Italian salad is ready in about 10 minutes and full of amazing flavors!
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course antipasto, Side Dish
Cuisine Italian
Servings 5 people
Calories 149 kcal

Equipment

  • large bowl
  • Food Processor optional for mincing the garlic and chopping the onion

Ingredients
  

  • 15 oz cannellini beans drained and rinsed
  • 6.7 oz tuna in oil I used King Oscar Yellowfin Tuna With Jalapeno Pepper (you will use the oil in the recipe)
  • 2 cloves fresh garlic minced
  • ½ tablespoon capers
  • ½ cup red onion diced
  • 1.5 tablespoon red wine vinegar can sub white wine vinegar
  • ½ ts salt
  • ½ ts black pepper
  • 1 ts fresh thyme leaves this adds a lovely flavor to this dish - consider increasing the amount if you like! Fresh thyme leaves - you can sub dried thyme (¼ ts), but fresh herbs are preferred
  • ½ lemon cut into wedges (squeezed on the salad at the end)

Optional

  • extra virgin olive oil you can add more olive oil if the salad seems a bit dry

Instructions
 

  • Add the tuna and the oil it is packed in to a large bowl. Using a spoon, break up the tuna into smaller chunks.
  • Now add all of the ingredients (except for the cannellini beans and lemon) to the tuna and stir to combine.
  • Lastly add the drained and rinsed beans and stir to combine. Taste and adjust the seasoning by adding more salt, pepper, or thyme if desired.
  • If your salad seems a little dry, you can drizzle additional extra virgin olive oil.
  • Serve with lemon wedges so that you can squeeze lemon juice over the salad when enjoying it!

Notes

Enjoy this lightly chilled or at room temperature.  This salad is ready to eat immediately, however I think it tastes better after a few hours in the fridge. 
Serve this as a side dish or antipasto as part of a delicious meal.
Consider adding more fresh thyme to the salad than called for in the recipe...the thyme adds a lovely flavor!

Nutrition

Calories: 149kcalCarbohydrates: 16gProtein: 16gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 7mgSodium: 597mgPotassium: 126mgFiber: 5gSugar: 1gVitamin A: 41IUVitamin C: 8mgCalcium: 66mgIron: 3mg
Keyword bean salad, cannellini beans, tuna, white beans
Tried this recipe?Let us know how it was!

Easy Healthy Vegetable Frittata With Asparagus Recipe

by Leave a Comment

This Italian-style vegetable frittata with asparagus, cherry tomatoes, mozzarella, and Parmesan is colorful, protein-packed, and ready in just 15 minutes. Fully customizable with whatever veggies you have on hand, it's perfect for breakfast, brunch, or a light dinner with crusty bread and a salad!

A nonstick pan containing an Easy Healthy Vegetable Frittata With Asparagus, cherry tomatoes, and melted cheese with fresh black pepper.

Ciao! I LOVE all things Italian, especially the food. And one of my favorite Italian foods is the simple and easy dish called frittata.

If you are after an easy, healthy, and somewhat decadently cheesy dish, then do I have a great recipe for you!

Let me introduce you to my Healthy Vegetable Frittata With Asparagus recipe!

What Is A Frittata?

A frittata is a dish made with eggs and other ingredients like vegetables, meats, and/or cheese. Per Wikipedia, frittata comes from the Italian word friggere and roughly means "fried."

Think of a frittata as something like a crustless quiche, or an open faced omelette. But unlike those dishes, a frittata is not like the French quiche, which is only baked. It's also not folded over, as an omelette would be.

Instead, a frittata starts out being partially cooked on your stove in a pan or skillet, and is then transferred to your oven, where it is finished cooking.

Why You Will LOVE This Recipe!

You are going to LOVE this delicious vegetable frittata recipe because:

  • This recipe is super easy and uses fresh veggies and yummy Italian cheeses!
  • Your whole family will love the great flavor of this delicious frittata!
  • It's quick to make! 5 minutes of prep followed by cooking time of only 10 minutes!
  • Enjoy this as an easy breakfast or any time of day!
  • Even though I've used asparagus and cherry tomatoes, you can customize this with different veggies such as bell peppers. It's also great for using up leftover veggies that you may have to help minimize food waste

I hope you're EXCITED to make this healthy vegetable frittata recipe! Now let me show you the simple ingredients you will need!

🥘 Ingredients

Ingredients used to make an easy healthy vegetable frittata with asparagus recipe including cherry tomatoes and asparagus, thinly sliced mozzarella, salt and pepper, Parmesan cheese, olive oil, and large eggs.

Here are the fresh ingredients that you will need for this easy frittata recipe:

  • 5 whole eggs (large)
  • Asparagus
  • Cherry tomatoes
  • Olive oil
  • Mozzarella cheese ball or log (thinly sliced)
  • Parmesan cheese
  • Salt
  • Black pepper
  • Water - could sub heavy cream or whole milk if you like

These ingredients are easily found at most grocery stores, and you may already have many of these at the ready in your fridge and pantry!

🍽 Equipment

There are a few pieces of equipment that I will recommend you use for the best results when making this easy recipe.

  • A 9" or 10" ovenproof skillet or pan; I used a 10" Tramontina nonstick pan, and highly recommend this wonderful pan which is safe to a 400 f oven; you can also use a well seasoned cast iron skillet
  • Large pot - for parboiling the asparagus
  • Colander - for draining the asparagus
  • Medium bowl and whisk- for whisking the eggs
  • Wooden spoon or silicone spoon

🔪 Instructions

Begin by preheating your oven to 375F.

Prepare your asparagus by snapping off the wooden bottom part of the stalk. Discard the woody part, and cut the top tender part into 1" - 1.5" pieces.

Bring a large pot of salted water to the boil. Cook the asparagus pieces for 3 minutes in boiling water and then drain in a colander.

Run cold water over the asparagus, which will stop them cooking.

Dry the pieces of asparagus using paper towels and set aside for now.

Asparagus stalks which have been snapped apart with the top and tender part separated from the woody bottom part.
Snap off the woody ends of the asparagus stalks.
Cut up pieces of asparagus in boiling water in a Dutch oven.
Boil cut up pieces of asparagus for 3 minutes.
Pieces of asparagus in a colander with cold water running over the asparagus.
Drain and run cold water over the asparagus.
Cut pieces of asparagus being dried with a paper towel.
Dry the asparagus with paper towels.

Whisk eggs, salt, black pepper, and water in a medium bowl.

A white bowl containing 5 eggs with a small bowl with salt and pepper poised above the eggs.
Add salt and pepper to eggs in a bowl.
A white bowl containing whisked egg with a whisk resting in the bowl.
Whisk the eggs well.

Place your nonstick pan or cast-iron skillet on a medium heat. Add the olive oil, and once it is hot add the whisked egg mixture.

Once egg is starting to set around the edges, using a wooden spoon, gently lift an edge of the egg, and let the runny part run underneath so that it too can cook.  Keep repeating this around the pan until the egg has cooked about halfway.

Beaten eggs poured into a nonstick pan set on a heated stove and starting to cook.
Add whisked egg to nonstick pan.
A nonstick pan containing beaten eggs starting to set. A person has a wooden spoon pushing back some of the egg mixture to allow uncooked egg to flow underneath.
Lift edges that are starting to set and let runny part run underneath.
Egg mixture that is being cooked and starting to set in a nonstick pan.
Cook the eggs about halfway.

Now add the asparagus, cherry tomatoes, mozzarella cheese, and Parmesan cheese to the halfway cooked egg.

A nonstick pan containing egg mixture topped with asparagus pieces, sliced cherry tomatoes, thin slices of mozzarella, and grated Parmesan making a frittata.

Place the pan in your preheated 375F oven, and cook for around 3-5 minutes until the egg has set and the cheese has melted.

Your glorious and perfect frittata is now ready to serve!

Suggestions For Serving

A nonstick pan containing an Easy Healthy Vegetable Frittata With Asparagus, cherry tomatoes, and melted cheese with fresh black pepper.

To serve, cut into wedges. I like to cut mine into 4 wedges and serve 2 individual slices per person.

You can serve this hot, or at room temperature.

This frittata is wonderful served with some crusty bread and a side salad for a light lunch or dinner.

It's also a perfect breakfast and great for brunch, perhaps paired with some fresh fruit such as strawberries or blueberries.

Quick, easy, and delicious, I hope you'll enjoy this easy vegetable frittata recipe time and time again!

FAQ

How should I store any leftover frittata?

Store any leftovers in an airtight container in your refrigerator, and enjoy within 2-3 days.

What are some other types of cheese I could use in this frittata recipe?

This recipe uses mozzarella and Parmesan cheeses. However, you could also use goat cheese or shredded cheddar cheese if you like!

What other vegetables or ingredients could I add or substitute in this Italian egg based dish?

The beauty of this recipe is that it is fully customizable! You can use whatever leftover vegetables that you may have. Some other ingredients to consider are fresh herbs, red onion, red bell pepper, green onions, and baby spinach.

Some Other Great Recipes You May Enjoy!

Here are some other great egg based recipes you may enjoy:

Join Me On A Fun Food Journey!

Finally, I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A nonstick pan containing an Easy Healthy Vegetable Frittata With Asparagus, cherry tomatoes, and melted cheese with fresh black pepper.

Easy Healthy Vegetable Frittata With Asparagus Recipe

Grace Stewart
This Easy Healthy Vegetable Frittata With Asparagus Recipe is delicious and so colorful! This is great for brunch, lunch, or a light dinner and can be ready in less than 15 minutes!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course brunch, light dinner, lunch
Cuisine Italian
Servings 2 people
Calories 391 kcal

Equipment

  • 1 10" nonstick frying pan use a 9" or 10" pan for this recipe - I highly recommend Tramontina; the pan needs to be suitable for use in a 375F oven; you can also use a well seasoned cast iron skillet
  • 1 large pot for boiling the asparagus
  • colander
  • Medium bowl for whisking the eggs
  • whisk
  • wooden spoon or silicone spoon

Ingredients
  

  • 5 large eggs I recommend Pasture Raised eggs
  • 1 cup asparagus woody end removed, and tender part cut into 1" - 1.5" pieces
  • ⅓ cup cherry tomatoes cut in half lengthwise
  • ⅓ cup mozzarella cheese use a ball or a log, and cut into very thin slices
  • 2 tablespoon Parmesan cheese grated
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper plus extra freshly cracked black pepper added at the end of cooking
  • 1 tablespoon olive oil
  • 1 tablespoon water could sub heavy cream or whole milk if you like

Instructions
 

  • Begin by preheating your oven to 375F. Prepare your asparagus by snapping off the wooden bottom part of the stalk. Discard the woody part, and cut the top tender part into 1" - 1.5" pieces. Bring a large pot of salted water to the boil. Cook the asparagus pieces for 3 minutes in boiling water and then drain in a colander. Run cold water over the asparagus, which will stop them cooking. Dry the pieces of asparagus using paper towels and set aside for now.
  • Whisk eggs, salt, black pepper, and water in a medium bowl.
  • Place your nonstick pan on a medium heat. Add the olive oil, and once it is hot add the whisked egg mixture.
  • Once egg is starting to set around the edges, using a wooden spoon, gently lift an edge of the egg, and let the runny part run underneath so that it too can cook.  Keep repeating this around the pan until the egg has cooked about halfway.
  • Now add the asparagus, cherry tomatoes, mozzarella cheese, and Parmesan cheese to the halfway cooked egg.
  • Place the pan in your preheated 375F oven, and cook for around 3-5 minutes until the egg has set and the cheese has melted.
  • Cut into 4 wedges for serving and enjoy!

Notes

This wonderful recipe is inspired by and adapted from 365 Easy Italian Recipes by Rick Marzullo O'Connell. 
This frittata is wonderful served with some crusty bread and a side salad for a light dinner.
Buon appetito!

Nutrition

Calories: 391kcalCarbohydrates: 6gProtein: 28gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 490mgSodium: 1154mgPotassium: 368mgFiber: 2gSugar: 2gVitamin A: 1348IUVitamin C: 9mgCalcium: 177mgIron: 4mg
Keyword asparagus frittata, Eggs, frittata
Tried this recipe?Let us know how it was!

Easy and Best Linguine With Seafood Mix Recipe

by 1 Comment

Close your eyes and imagine dining at a restaurant on the stunning Italian Amalfi coast — that is exactly what this incredible Linguine With Seafood Mix will make you feel! This spectacular Italian seafood pasta features a gorgeous medley of seafood tossed with al dente linguine in the most deeply flavorful and aromatic sauce. The secret weapon? Anchovies that melt completely into the sauce creating the most spectacular depth of umami flavor! Ready in just 35 minutes this is the pasta dish that will absolutely knock your socks off! Buon Appetito!

Linguine with seafood mix garnished with Italian parsley and Parmesan cheese in a pasta bowl. There is a fork resting in the pasta.

I am of the opinion that the best thing that you can do with a bag of seafood mix is to use it to make an amazing pasta dish. One that gives your taste buds a taste of the sea in every bite. A dish that transports you (in your mind anyway!) to a restaurant on the Italian Amalfi coast.

If this sounds amazing to you, then you've got to try this Easy and Best Linguine With Seafood Mix Recipe!

Jump to:

Why You Will Love This Recipe!

Seafood lovers will absolutely LOVE this recipe because:

  • This recipe uses fresh and simple ingredients that you should be able to find at most grocery stores
  • The cooking time is around 10 minutes, so it comes together pretty quickly after a bit of prepping (total time around 35 minutes)
  • It's versatile. Although I am using a bag of frozen seafood mix, you can choose a pound of a mix of your favorite seafood. Some options include bay scallops, calamari rings, shrimp, mussels, and delicious clams!
  • You're going to create a delicious and amazing sauce that is perfect to toss with linguine!

If you are ready to make this delicious food, then please read on for the ingredients you'll need to gather for it!

🥘 Ingredients

Ingredients for linguine with seafood mix including a box of linguine, and bowls containing salt and pepper, chicken broth, anchovies, Italian parsley, Parmesan, chopped tomato, white wine, capers, garlic, chili, olive oil, and seafood mix.

So here are the wonderful and fresh ingredients you will need for this seafood medley pasta:

  • Linguine
  • Seafood mix - the mix I bought was frozen which I defrosted for use in this recipe. My seafood mix contained a combination of shrimp, octopus, giant calamari, and mussel meat. Feel free to use a variety of fresh seafood or frozen seafood of your choice if you like!
  • Fresh chili - I used a variety of red Thai chili
  • Fresh garlic cloves
  • Extra virgin olive oil
  • Fresh parsley (I used Italian parsley)
  • Roma Tomato
  • Capers
  • Anchovies - these really lift the flavor of the dish!
  • White wine
  • Chicken stock (can sub chicken broth)
  • Salt
  • Black pepper
  • Parmesan cheese (as a garnish)

Please don't let the list of ingredients put you off making this dish. The ingredients are easy to prepare and believe me this seafood pasta is totally worth it!

🔪 Instructions

Prep all your ingredients and have them ready at hand to use. The seafood cooks really quickly so it's best to have all of your ingredients ready to go!

You can begin the process of cooking your linguine while you are preparing the sauce. Be ready to reserve 1 cup of the pasta water just before draining.

Add extra virgin olive oil to your large pot or Dutch oven on medium heat. Once the oil is hot, add the anchovies and stir until they melt into the oil, about 2 minutes.

Olive oil with melted anchovies in a Dutch oven.

Then add the defrosted seafood mix and wine, and stir to combine well.

Seafood mix, olive oil, and melted anchovies, in a Dutch oven. There is someone holding a small bowl with white wine over the seafood mix.

It's time to add all of the other ingredients! So now add the garlic, chili, capers, tomatoes, ¾ cup of the parsley, chicken stock, and salt and pepper. Bring to the boil on medium-high heat, and then lower the heat to a low simmer, cover, and cook for about 5 minutes.

A Dutch oven containing seafood mix, Italian parsley, chopped tomato, salt and pepper, garlic, capers, and broth.

Keep the sauce warm on a low heat while your pasta finishes cooking if it is not ready. Don't forget to reserve 1 cup of the pasta water just before draining. Add the drained pasta to your seafood mix sauce and stir well. If the pasta is too dry for your liking, add some of the reserved pasta water a little at a time until you get the silky smooth pasta you are after.

If you feel there is too much liquid in the sauce, then you can cover the pot and let the pasta rest for around 3 minutes or so. During this time, the sauce will thicken.

Cooked linguine with seafood mix, chopped tomato and Italian parsley in a Dutch oven. There is a blue pasta spoon with wooden handle resting in the pasta.

Your seafood pasta is now ready to serve!

Suggestions For Serving

Linguine with seafood mix garnished with Italian parsley and Parmesan cheese in a pasta bowl. There is a fork resting in the pasta.

Place your pasta on a pretty plate and garnish with Italian parsley and Parmesan. The perfect finishing touch is a drizzle or two of extra virgin olive oil!

This easy dish is perfect served as a main course with some crusty bread and a fresh salad served as a side dish.

FAQ

How do I store leftover pasta with seafood mix?

You can store any leftover pasta in an airtight container in your refrigerator. This is best enjoyed within 3 days.

What are some suggested seafoods for a seafood mix pasta?

A delicious mix of seafood for pasta could include shrimp, mussels, clams, squid, octopus, or bay scallops.

Some Other Great Recipes You May Enjoy!

Here are some other great recipes that you may enjoy:

Join Me On A Fun Food Journey!

Finally, I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Linguine with seafood mix garnished with Italian parsley and Parmesan cheese in a pasta bowl. There is a fork resting in the pasta and a small bowl with Parmesan is in the background.

Easy and Best Linguine With Seafood Mix Recipe

Grace Stewart
This Easy and Best Linguine With Seafood Mix Recipe will knock your socks off! Enjoy delicious mouthfuls of seafood in every bite!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 613 kcal

Equipment

  • large pot with cover or Dutch oven for cooking the seafood mix and sauce
  • large pot for cooking the linguine

Ingredients
  

  • 1 lb linguine cooked according to package directions
  • 1 lb seafood mix defrosted
  • 1 ts fresh chili chopped
  • 5 each cloves garlic minced
  • 1 tablespoon extra virgin olive oil plus additional drizzled over your finished pasta dish
  • ¾ cup Italian parsley
  • 1 Roma tomato chopped
  • 1 tablespoon capers
  • 3 each anchovies use the ones packed in oil
  • 1 tablespoon white wine
  • ¼ cup chicken stock can sub chicken broth
  • ½ ts salt
  • ½ ts black pepper

Garnishes

  • ¼ cup Italian parsley minced
  • ½ cup Parmesan cheese grated

Instructions
 

  • Prep all your ingredients and have them ready at hand to use. You can begin the process of cooking your linguine while you are preparing the sauce. Be ready to reserve 1 cup of the pasta water just before draining.
    Ingredients for linguine with seafood mix including a box of linguine, and bowls containing salt and pepper, chicken broth, anchovies, Italian parsley, Parmesan, chopped tomato, white wine, capers, garlic, chili, olive oil, and seafood mix.
  • Add extra virgin olive oil to your large pot or Dutch oven on medium heat. Once the oil is hot, add the anchovies and stir until they melt into the oil, about 2 minutes.
    Olive oil with melted anchovies in a Dutch oven.
  • Then add the defrosted seafood mix and wine, and stir to combine well.
    Seafood mix, olive oil, and melted anchovies, in a Dutch oven. There is someone holding a small bowl with white wine over the seafood mix.
  • It's time to add all of the other ingredients! So now add the garlic, chili, capers, tomatoes, ¾ cup of the parsley, chicken stock, and salt and pepper. Bring to the boil on medium-high heat, and then lower the heat to a low simmer, cover, and cook for about 5 minutes.
    A Dutch oven containing seafood mix, Italian parsley, chopped tomato, salt and pepper, garlic, capers, and broth.
  • If your pasta is not ready, then keep the sauce warm on a low heat while your pasta finishes cooking. Don't forget to reserve 1 cup of the pasta water just before draining. Add the drained pasta to your seafood mix sauce and stir well. If the pasta is too dry for your liking, add some of the reserved pasta water a little at a time until you get the silky smooth pasta you are after.
    Cooked linguine with seafood mix, chopped tomato and Italian parsley in a Dutch oven. There is a blue pasta spoon with wooden handle resting in the pasta.
  • Place your pasta on a pretty plate and garnish with Italian parsley and Parmesan. The perfect finishing touch is a drizzle or two of extra virgin olive oil!
    Linguine with seafood mix garnished with Italian parsley and Parmesan cheese in a pasta bowl. There is a fork resting in the pasta.

Notes

You may not elect to use any of the reserved pasta water, but be sure to collect it just prior to draining your pasta so you have it to hand if you need it.
If you feel there is too much liquid in the sauce, then you can cover the pot and let the pasta rest for around 3 minutes or so.  During this time, the sauce will thicken.
There are many salty elements here...the capers, Parmesan, anchovies, seafood mix, etc.  So, if you are watching your salt you may want to reduce or omit the ½ ts called for in the recipe.
Buon appetito!

Nutrition

Calories: 613kcalCarbohydrates: 90gProtein: 38gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 9mgSodium: 1606mgPotassium: 414mgFiber: 5gSugar: 4gVitamin A: 1497IUVitamin C: 23mgCalcium: 200mgIron: 3mg
Keyword linguine, Pasta, seafood, seafood mix
Tried this recipe?Let us know how it was!

The BEST Side Dishes To Serve With Shrimp Scampi

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This page may contain affiliate links. So, I receive a small commission at no cost to you when you make a purchase using my link. This post is about The Best Side Dishes To Serve With Shrimp Scampi!

A photo collage containing peas and ham, balsamic onions, Everything Bagel breadsticks, and green beans and tomatoes.

Just thinking about Shrimp Scampi makes my mouth water! This classic Italian-American dish of tender shrimp made with extra virgin olive oil, butter, fresh garlic, salt and black pepper, fresh herbs and fresh lemon juice is a delight to the taste buds!

Traditionally, shrimp scampi is served over pasta such as angel hair pasta, and crusty bread is a frequent accompaniment. Both are perfect sides to soak up the shrimp scampi sauce.

I'm excited to share with you some other great dishes, including Italian vegetable sides, to serve with your succulent shrimp scampi.

So please read on for some of the best sides to serve with this classic seafood dish!

1. Italian Peas and Ham

Peas, ham and garlic in a gold rimmed dish with a spoon with a gold handle in the peas.

A perfect side dish to serve with shrimp scampi is Italian Peas and Ham. This dish pairs tender peas cooked with ham, garlic, onion, butter, olive oil, chicken broth, and cream. One bite of this creamy peas and ham dish and you'll be in heaven!

You can use frozen peas to make this dish, which can be ready to enjoy in about 15 minutes.

The sweet and savory flavors of these peas pair well with the flavors of the shrimp scampi. You MUST give this a try!

2. Fresh Green Beans With Tomatoes, Garlic, and Chili Recipe

Green beans and tomatoes in a white dish.

Fresh green beans with tomatoes, garlic, and chili is a great option for a side to pair with your fresh shrimp!

This dish utilizes simple ingredients and has great bold flavors. For the best flavor, use the best quality ingredients for this dish, to include Italian San Marzano Tomatoes.

These green beans can be ready in about 20 minutes to enjoy with your juicy shrimp scampi!

3. Easy Sautéed Rapini

Sautéed broccoli rabe also known as rapini in a dish with the word "Nourish" repeated on the rim of the dish.

Sautéed rapini (also known as broccoli rabe) is perfect as a side dish to accompany any of your favorite mains, including delectable shrimp scampi!

All you need to make this healthy side dish is a bunch of rapini, olive oil, fresh garlic, salt, black pepper, and red pepper flakes. You can also add some Parmesan cheese for some added richness.

This delicious side dish deserves a place next to some garlic butter shrimp scampi!

4. Easy Italian Mushroom Salad

Italian mushroom salad with sliced mushrooms, red chili flakes, garlic, and Italian parsley.

Salads such as Caesar salad or a green salad are superb sides to accompany shrimp scampi. However if you'd like to try something a little different, then here's an interesting salad to consider serving!

If you love mushrooms, you'll love this Easy Italian Mushroom Salad made with fresh white button mushrooms!

This salad is ready in about 10 minutes to enjoy immediately. Or you can refrigerate this in an airtight container for a few hours to let the flavors combine.

The mushrooms will release some delicious juices during this time, and I personally like to serve it as part of a green salad, to which I like to drizzle some of the juices from the mushroom salad over.

5. Italian Broccoli Recipe With Garlic and Lemon

Broccoli florets and browned garlic slices in a white dish.

Italian cooks have such a way of using the simplest ingredients that combine to make the most sublime dishes. Broccoli with Garlic and Lemon is one of those dishes.

The broccoli is drizzled with a lemon garlic butter sauce, and is flecked with crunchy golden brown slivers of garlic.

Including lemon zest ensures this side has a zingy flavor, perfect to accompany your favorite shrimp scampi recipe!

6. Roasted Broccoli With Parmesan

Roasted broccoli florets sprinkled with grated Parmesan in a white dish. There is a fork in the top left of the dish.

Roasted broccoli with Parmesan is a classic side dish which is another great option to pair with your shrimp.

This dish is simplicity at its best. The broccoli is simply tossed in olive oil, salt and pepper, and roasted until tender and gently browned.

Add some grated Parmesan for a tremendous burst of flavor, and enjoy it with some jumbo shrimp scampi!

7. Easy and Elegant White Asparagus

White asparagus with melted and browned cheese garnished with Italian parsley in a white dish.

Here's an elegant and wonderful side dish to enjoy with your shrimp scampi served as a main dish.

All you need to make this white asparagus side dish is white asparagus from a jar, seasonings, butter, Parmesan cheese, fresh parsley, and a wedge of lemon.

Simply combine all the ingredients (except for the lemon and parsley), and place under the broiler for a few minutes.

You'll love the delicate flavors of this dish! The white asparagus bathed in a luscious buttery and cheesy sauce is amazing!

8. Delicious Balsamic Onions

Red onion slices that have been roasted with balsamic vinegar in a baking dish.

If you love red onions, you've got to try this balsamic onion dish!

This may seem like a strange dish to pair with shrimp scampi, but it's so delicious and easy to make that I had to include it in this list!

These sweet and tangy onions are made simply by baking sliced red onion with balsamic vinegar, olive oil, salt, pepper, and a little sugar.

Try serving these onions the next time you enjoy shrimp scampi!

9. Simple and Delicious Cacio e Pepe

Cacio e pepe with grated pecorino romano cheese being held by a fork. There is a salad in the background.

If you'd like to make an easy pasta dish to enjoy with your shrimp scampi, why not whip up the classic Italian dish, Cacio e Pepe?

Cacio e Pepe can be translated as "cheese and pepper." This dish is simplicity at its best.

All you need for this dish is spaghetti, Pecorino Romano cheese, salt, pepper, and butter.

You'll adore this fantastic pasta dish, which comes from Rome!

10. Everything Bagel Breadsticks

Everything Bagel breadsticks in a glass jar next to some white flowers. There is a white plate with salad and a couple of the breadsticks next to the salad.

Last but not least, is a dish which is eye catching and delicious, and would be fun to have with your shrimp scampi! Everything Bagel Breadsticks are Italian breadsticks seasoned with Everything Bagel Seasoning.

It's super easy to make as you'll use packaged breadsticks that you can buy at your local grocery store.

So this isn't really a side dish, but more of an appetizer that you can enjoy just before you enjoy your main course of shrimp scampi.

Which Dishes Will You Make To Serve With Your Shrimp Scampi?

So I hope you've discovered some of the best side dishes to serve with your shrimp scampi in this article.

Which dishes will you make? Serve one or more and enjoy a memorable meal of shrimp scampi with some great Italian side dishes.

Oh, and don't forget to enjoy a glass of an Italian white wine such as Sauvignon Blanc or Pinot Grigio with your scampi!

FAQ

What is a good side for shrimp scampi?

You can't go wrong serving shrimp scampi with some angel hair pasta or crusty bread. Consider also serving an Italian vegetable side dish such as Italian Peas and Ham, or Italian Broccoli With Garlic and Lemon for a complete and delicious meal!

What vegetables go well with shrimp scampi?

Try serving some Italian vegetable side dishes with shrimp scampi. Some vegetable dishes to consider are Roasted Broccoli With Parmesan Cheese, Green Beans With Tomatoes, Garlic, and Chili, and Sautéed Rapini (broccoli rabe).

What wine pairs well with shrimp scampi?

A delicious glass of Italian white wine would be perfect to have with your scampi! Suggestions include an Italian Sauvignon Blanc or Italian Pinot Grigio.

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Fresh Green Beans With Tomatoes, Garlic, and Chili Recipe

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Green beans never tasted so good! Inspired by Elizabeth David's classic "Haricots Verts à l'Italienne," this Fresh Green Beans With Tomatoes, Garlic, and Chili recipe transforms humble green beans into something magical. Simmered in butter and olive oil with San Marzano tomatoes, garlic, and a kick of chili, this Italian-style side comes together in just 21 minutes. Pairs perfectly with chicken scallopini or veal parmigiana!

Green beans with tomatoes and garlic in a white bowl.

My life changed when I discovered this great way of enjoying the humble green bean. I was introduced to an Italian green bean dish that included rich and flavorful tomatoes along with garlic in the book "Elizabeth David on Vegetables."

Jump to:

The Inspiration For This Easy Recipe

Elizabeth David was a British cookery writer who revolutionized cooking in her country.  She lived in many different countries, including Italy, and learned about the local cuisines where she lived.  How thrilling it must have been for her to share her knowledge of simple and delicious Italian and Mediterranean foods that she learned abroad with her countrymen.

Ms. David's sublime recipe, which inspired the green bean recipe you find here, is called "Haricots verts a l'italienne," or green beans with tomatoes and garlic.

I have adapted Ms. David's recipe to include fresh chili and butter, which she doesn't include in her recipe.  But I have used her same technique of first boiling and then sautéing the green beans.

Why You Will Love This Recipe

You will absolutely adore this recipe.  Let me entice you with this:

  • This dish is pure magic.  It's amazing how a few simple ingredients can combine to give you what I think is the most delicious way of enjoying green beans
  • The prep time is 10 minutes and cook time is only 11 minutes, so you can have this simple side dish on your table ready to enjoy in less than half an hour
  • The cooking process is easy and you'll get great tasting results every time

Are you ready to indulge in this delicious and easy side dish?  If so, then allow me to tell you what you'll need to make this delightful dish!

🥘 Ingredients

Green beans in a white bowl, and bowls containing Italian peeled tomatoes, butter, salt and pepper, olive oil, and garlic and chili.

The simple ingredients you will need for this dish can be found at most grocery stores. This perfect side dish requires the following ingredients:

  • Fresh green beans
  • Extra Virgin Olive Oil
  • Butter
  • Tomatoes and tomato sauce
  • Fresh garlic cloves
  • Chili (optional but oh so good!) - I used a red Thai chili for this dish
  • Salt
  • Black pepper

This great recipe deserves the best quality ingredients for the best results. So, I highly recommend that you use Italian San Marzano Peeled Tomatoes for this dish.

San Marzano Tomatoes are a great quality tomato with amazing flavor. They cost a little more, but I think you'll agree with me that the extra cost is worth it.

The fresh chili is a wonderful addition to this dish. I love using Thai chilies, but if you want to add some spice and don't have Thai chilies, you can sub a few red pepper flakes.

So now on to the super easy instructions!

🔪 Instructions

To begin, if you are using Italian peeled tomatoes, use some kitchen scissors or a spoon to break them up until you have a nice chunky sauce. Set this aside for a future step.

Italian peeled tomatoes in a glass bowl with a pair of Wusthof kitchen scissors poised over one of the tomatoes.
Cut the whole tomatoes with scissors or break them up with a spoon.
Tomatoes and tomato sauce in a glass bowl.
Here's your lovely chunky tomatoes and sauce!

Add a teaspoon salt and bring a large pot of salted water to the boil. Now add topped and tailed green beans, and boil gently for 4 minutes. Drain and set aside.

Green beans in boiling water in a large pot.

Now add the butter and olive oil to the large pot on a medium heat, and heat until the butter has melted.

Melting butter and olive oil in a large pot.

Add the boiled green beans, the tomatoes, chili, minced garlic, and the salt and pepper.

A large pot containing melted butter and olive oil with green beans, tomatoes, minced garlic and chili, and salt and pepper.
Such beautiful colors!

Stir everything well and then cook this for around 6 minutes on a medium to a medium-low heat. Cook this for a few minutes longer is you prefer the beans to be more tender. Taste and add additional salt and pepper if you desire.

Green beans with tomatoes and garlic in a large pot. There is a blue slotted spoon with a wooden handle in the pot.

Your very tasty beans are now ready to enjoy! Place them in a beautiful serving bowl and admire them on your dinner table before digging in!

Suggestions For Serving

Green beans with tomatoes and garlic in a white bowl.

This Italian style sautéed green beans dish will delight your taste buds! I love serving this as a side to accompany Italian main course dishes such as Chicken Scallopini or Veal Parmigiana.

By the way, a splash of balsamic vinegar wouldn't go amiss. 😉

This is such a great vegetable side dish for busy weeknights. I hope you and your family will enjoy these green beans time and time again!

FAQ

Do you need to salt the water when blanching or boiling green beans?

It's a good idea to add salt to water when blanching or boiling green beans to add flavor.

How do you perk up green beans?

Perking up green beans is as simple as adding seasoning, garlic, butter, and some very flavorful tomatoes! This is Italian style green beans and they are so flavorful you may not want to have them any other way!

How do I store any leftover green beans?

Store leftover green beans in an airtight container in your fridge, and consume within 3-4 days.

Some Other Recipes You May Enjoy!

Here are some other recipes you may enjoy:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Green beans with tomatoes and garlic in a white bowl.

Fresh Green Beans With Tomatoes, Garlic, and Chili Recipe

Grace Stewart
Green beans never tasted so good! This Fresh Green Beans With Tomatoes, Garlic, and Chili Recipe is delicious and makes the perfect easy side dish!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Course Side Dish, vegetable side dish
Cuisine Italian
Servings 4 people
Calories 46 kcal

Equipment

  • large pot to boil the beans

Ingredients
  

  • ½ lb fresh green beans topped and tailed
  • ½ tablespoon olive oil
  • 1 tablespoon butter
  • ⅓ cup tomatoes and sauce it's highly recommended to use San Marzano Italian peeled tomatoes. If using these, cut them up with scissors or a spoon until you have a nice chunky sauce. You can also use a good quality diced tomato product.
  • 2 cloves fresh garlic minced
  • 1 chili minced; this is optional but including the chili adds a lovely bit of heat! I used one Thai chili for this recipe, but you can sub another chili or some red pepper flakes
  • ¼ ts salt plus additional teaspoon for salting the water and any extra to taste
  • ⅛ ts pepper plus additional to taste

Instructions
 

  • If you are using Italian peeled tomatoes, use some kitchen scissors or a spoon to break them up until you have a nice chunky sauce. Set this aside for a future step.
    Italian peeled tomatoes in a glass bowl with a pair of Wusthof kitchen scissors poised over one of the tomatoes.
  • Add a teaspoon salt and bring a large pot of salted water to the boil. Now add topped and tailed green beans, and boil gently for 4 minutes. Drain and set aside.
    Green beans in boiling water in a large pot.
  • Now add the butter and olive oil to the large pot on a medium heat, and heat until the butter has melted.
    Melting butter and olive oil in a large pot.
  • Add the boiled green beans, the tomatoes, chili, garlic, and the salt and pepper.
    A large pot containing melted butter and olive oil with green beans, tomatoes, minced garlic and chili, and salt and pepper.
  • Stir everything well and then cook this for around 6 minutes on a medium to a medium-low heat. Cook this for a few minutes longer is you prefer the beans to be more tender. Taste and add additional salt and pepper if you desire.
    Green beans with tomatoes and garlic in a large pot. There is a blue slotted spoon with a wooden handle in the pot.

Notes

I highly recommend using a high quality tomato such as Italian San Marzano peeled tomatoes for this dish.  These tomatoes cost a little more, but the flavor is so so much better I think you'll agree that it's worth it. 
Enjoy this easy and delicious side dish with your favorite mains!  
 

Nutrition

Calories: 46kcalCarbohydrates: 6gProtein: 2gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 0.4mgSodium: 183mgPotassium: 205mgFiber: 2gSugar: 3gVitamin A: 528IUVitamin C: 25mgCalcium: 36mgIron: 1mg
Keyword green beans
Tried this recipe?Let us know how it was!

How To Make Delicious Balsamic Onions

by Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about How To Make Delicious Balsamic Onions!

I love red onions and enjoy experimenting with different ways to enjoy them. Baking them with balsamic vinegar, the king of vinegars, may just be my favorite way with red onions. I'll wager a bet that you will love this way of cooking them as well!

Why You Will Love This Easy Recipe!

You will love this dish because:

  • Turning raw red onions into tender, tangy and sweet onions is easy and purely deliciously delightful!
  • This recipe uses simple ingredients easily found at your local grocery store.
  • Baked red onions with balsamic vinegar makes for an easy side dish, antipasto, or a great addition to pasta or even burgers.

So now let me show you what ingredients you'll need for this red onion recipe!

🥘 Ingredients

A red onion, and small bowls filled with balsamic vinegar, olive oil, sugar, salt and pepper.

You'll need the following ingredients for this easy recipe:

  • Large red onion (sliced into 8 wedges)
  • Olive oil
  • Balsamic vinegar - I've used regular store bought balsamic vinegar in this recipe; please see notes below about authentic and genuine Balsamic Vinegar
  • Salt
  • Black pepper
  • Sugar (can use white sugar or brown sugar) - we'll just add a little sugar to enhance the natural sugars in the red onion

Six basic ingredients to sweet and tangy onion heaven!

Balsamic Vinegar and D.O.P.

Balsamic vinegars vary in quality and quality makes a huge difference when using balsamic. Therefore, try to use the best quality balsamic that you can.

Having said that, super high end true balsamic vinegars, such as a 25 Year Balsamic Vinegar of Modena by Alma Gourmet, with the D.O.P. designation, are very thick and are best used sparingly. If you are fortunate to have a quality balsamic such as this one, you won't need as much as ¼ cup of vinegar called for in this recipe. 😄 

The D.O.P. stands for "Denominazione d' Origine Protetta" or "Protected Designation of Origin" in English. It is like a certificate of authenticity so that when you see this label you know you are buying a product that meets certain strict criteria as set forth by governmental organizations. An article by TheChefAndTheDish.com called "What is DOP? Understanding Italian Food Labels" is a great reference and does a deep dive into what D.O.P is and is a great read!

🔪 Instructions

Preheat your oven to 350F. Peel the onion and then cut off the ends. Cut the onion in half (from stem to root end), and then cut each half into 4 wedges to make a total of 8 wedges. Place the sliced onions in a single layer in a baking dish.

Whisk the balsamic vinegar, olive oil, sugar, salt and pepper in a small bowl.

A casserole dish with 8 wedges of raw red onions.
Cut the onion into 8 wedges.
A casserole dish containing wedges of raw red onions, and a small bowl with balsamic vinegar with a whisk.
Whisk the remaining ingredients in a small bowl.

Pour the whisked mixture as evenly over the onions as you can. Cover the dish with aluminum foil, then bake at 350F for 20 minutes.

Red onion wedges and balsamic vinegar in a casserole dish.

After 20 minutes, remove the foil and place the baking dish back in the oven for another 20 minutes. Toss the tender onions around in the sauce, and then get ready to enjoy your delicious balsamic onions!

A casserole dish containing roasted red onions in balsamic vinegar and seasoned with salt and pepper.

How To Serve Your Balsamic Onions

These balsamic onions are wonderful stirred into pasta or great as a topping for burgers!  

A casserole dish containing roasted red onions in balsamic vinegar and seasoned with salt and pepper.

They are also perfect as a side dish to accompany your favorite main dishes, or as an antipasto.

There is a printable recipe card below. If you make this dish I'd love to know how it turns out for you! I'd be honored if you left a star rating and your comments to let me and others know what a great recipe this is. 😊

FAQ

How long do red onions need to be cooked in the oven?

The amount of time to cook red onions in the oven will vary according to the temperature you cook them at. In this recipe, bake sliced onions at 350F for around 40 minutes for tender and delicious red onions!

How do I store any leftover baked balsamic onions?

Store any leftover baked balsamic onions in an airtight container in your refrigerator, and consume within 3 days.

How do you cut an onion for the oven?

There are several ways you can cut an onion for baking in the oven. You can simply cut them in half, or cut them into 4 or 8 wedges, as we do in this recipe. Thick or thin slices are also acceptable!

Some Other Recipes You May Enjoy!

Here are some other recipes which you may enjoy:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A casserole dish containing roasted red onions in balsamic vinegar and seasoned with salt and pepper.

Delicious Balsamic Onions

Grace Stewart
Red onions roasted with balsamic vinegar is a sweet and tangy delight! Super easy to make, this may become your new favorite way to cook red onions!
Print Recipe Pin Recipe
Prep Time 3 minutes
Cook Time 40 minutes
Total Time 43 minutes
Course accompaniment, antipasto, Side Dish
Cuisine Italian
Servings 6 servings
Calories 38 kcal

Equipment

  • baking dish

Ingredients
  

  • 1 red onion select a large red onion
  • 1 tablespoon olive oil
  • ¼ cup balsamic vinegar try to use the best quality balsamic that you can
  • ⅛ ts salt
  • ⅛ ts pepper
  • ¼ ts sugar can use white or brown sugar

Instructions
 

  • Preheat your oven to 350F. Peel the onion and then cut off the ends. Cut the onion in half (from stem to root), and then cut each half into 4 wedges to make a total of 8 wedges. Place the sliced onions in a single layer in a baking dish.
    A casserole dish with 8 wedges of raw red onions.
  • Whisk the balsamic vinegar, olive oil, sugar, salt and pepper in a small bowl.
    A casserole dish containing wedges of raw red onions, and a small bowl with balsamic vinegar with a whisk.
  • Pour the whisked mixture as evenly over the onions as you can. Cover the dish with aluminum foil, then bake at 350F for 20 minutes.
    Red onion wedges and balsamic vinegar in a casserole dish.
  • After 20 minutes, remove the foil and place the baking dish back in the oven for another 20 minutes. Toss the tender onions around in the sauce, and then get ready to enjoy your delicious balsamic onions!
    A casserole dish containing roasted red onions in balsamic vinegar and seasoned with salt and pepper.

Notes

These balsamic onions are wonderful stirred into pasta or great as a topping for burgers!  
They are also perfect as a side dish to accompany your favorite main dishes, or as an antipasto.
Buon appetito! 

Nutrition

Calories: 38kcalCarbohydrates: 4gProtein: 0.3gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gSodium: 52mgPotassium: 39mgFiber: 0.3gSugar: 3gVitamin A: 0.5IUVitamin C: 1mgCalcium: 7mgIron: 0.1mg
Keyword balsamic vinegar, easy recipe, onions, red onions
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