Luana Belmondo just released his fifth book dedicated to Italian recipes which marked his childhood. This kitchen magician treats us to friendly and delicious cuisine with 50 traditional recipes made from twelve simple foods (carrots, mushrooms, turkey, eggs, potatoes, legumes, etc.). His promise? Eliminate the excess, eat healthy foods And reduce the cost of our grocery basket using as few ingredients as possible. It’s up to everyone to choose the recipe that suits them. Buon appetito!
CRUNCHY CHICKPEAS
©Pierre-Louis Viel
For 4 people
Ingredients
- 250 g cooked chickpeas
- 1 tbsp. to s. of flour
- 3 cl of olive oil
- paprika
- dried rosemary
- salt
Step by step
1. Preheat the oven to 180°C (th. 6).
2. Rinse the chickpeas and dry them well.
3. Put them in a bowl with the flour, paprika, rosemary, salt and olive oil. Mix well.
4. Place on a baking tray lined with parchment paper, being careful not to overlap.
5. Bake for 20 minutes.
6. Remember to turn them over often.
Tip: super crunchy and very delicious. This is a very simple recipe to make. I serve this healthy snack for aperitifs, and it is quickly finished. But I also put these chickpeas in salads or instead of croutons in a soup. You can use other spices like ground ginger or turmeric as well as chives or dried oregano.
BEER-BASED PORK RIBS
©Pierre-Louis Viel
For 4 people
Ingredients
- 4 pork ribs
- 10 cl of beer
- rosemary
- thyme
- lemon zest
- garlic
- butter
- olive oil
- salt
- pepper
Step by step
1. Finely chop the zest of half a lemon, the thyme, rosemary and garlic.
2. Salt and pepper the pork chops on both sides.
3. Cook for 5 to 6 minutes in a pan with olive oil. Remove and reserve in a serving dish.
4. In the same pan, add a small piece of butter, the chopped herbs and the beer. Let it reduce.
5. Sprinkle the meat with this sauce. Serve immediately.
CHOCOLATE SABAYON
©Pierre-Louis Viel
For 4 people
Ingredients
- 4 egg yolks
- 40 g of sugar
- 4 tbsp. to s. of marsala
- 80g dark chocolate
Step by step
1. Chop the chocolate. Reserve.
2. Using an electric mixer, beat the egg yolks with the sugar. When the mixture begins to whiten, gradually add the marsala and, still whisking, the chocolate.
3. Cook in a bain-marie, taking care that the water never boils, for at least 10 minutes without stopping whisking.
4. The cream should double in volume and look silky. Pour the still hot zabaglione into bowls and serve.
Tip: you can replace the marsala with port or another sweet wine, and add white chocolate shavings on top. It is our Italian cream par excellence, it is part of our childhood gourmet memory. We even ate it as a snack, with less alcohol, but accompanied by a few biscuits.
Recipes taken from My simple and inexpensive cuisine by Luana Belmondo, Éditions Le Cherche Midi.
VÉRONIQUE BOUTILLIER DE SAINT-ANDRÉ
