Sautéed Purple Cabbage with Fresh Coriander

Sautéed Purple Cabbage with Fresh Coriander

Delicious sautéed purple cabbage with fresh coriander
What I love most about this dish is that it’s downright beautiful. Pantone has established that purple, and all its tonalities, are the food color for 2018 and I concur wholeheartedly. There are so many wonderful purple foods from purple cabbage to beets to eggplant and each one is gorgeous, delicious and rich in nutrients.

purple cabbage for Sautéed purple cabbage with fresh coriander
Purple cabbage is one of the mainstays in my winter garden so I’m always happy to come up with new ways to prepare it. This is a great new way to use our abundance of cabbage!

purple cabbage for Sautéed purple cabbage with fresh coriander
Sautéed purple cabbage with fresh coriander is great because it can be prepared in just 15 minutes. Here’s how:

Sautéed Purple Cabbage with Fresh Coriander

Ingredients:
425 g purple cabbage, cored, halved and thinly sliced

sliced purple cabbage for Sautéed purple cabbage with fresh coriander
125 g purple onions, minced
2 tablespoons extra-virgin olive oil
2 abundant handfuls of fresh coriander leaves.

Procedure:
Sauté the onion in the olive oil until tender and translucent.
Add the cabbage and sauté until tender crisp.
If the purple cabbage gets too dry while you’re sautéing then add a few tablespoons of water as needed.
Toss in all the coriander leaves, setting aside a few to use as a garnish.
Sauté the cabbage and coriander just until the coriander begins to wilt.
Serve the sautéed purple cabbage with fresh coriander alongside almost any main course dish or on its own.
Choose a serving dish that will bring out the beautiful colors of the purple cabbage, like these.

Delicious sautéed purple cabbage with fresh coriander

Please note that the below printable recipe can be viewed in metric or U.S. conventional measurements; just click on your preference within the recipe.

Delicious sautéed purple cabbage and fresh coriander

Sautéed Purple Cabbage with Fresh Coriander

Course: Side Dish
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Calories: 430 kcal
What I love most about this dish is that it's downright beautiful. Pantone has established that purple and all its tonalities, are the food color for 2018 and I concur wholeheartedly. There are so many wonderful purple foods from purple cabbage to beets to eggplant and each one is gorgeous, delicious and rich in nutrients. Purple cabbage is one of the mainstays in my winter garden and I’m always happy to come up with new ways to prepare it. Sautéed purple cabbage with fresh coriander is especially fabulous because it can be prepared in just 15 minutes.
Print

Ingredients

  • 425 g purple cabbage cored halved and thinly sliced
  • 125 g purple onions minced
  • 2 tablespoons extra-virgin olive oil
  • 2 abundant handfuls of fresh coriander leaves.

Instructions

  1. Sauté the onion in the olive oil until tender and translucent.
  2. Add the cabbage and sauté until tender crisp.
  3. If the purple cabbage gets too dry while you're sautéing then add a few tablespoons of water as needed.
  4. Toss in all the coriander leaves, setting aside a few to use as a garnish.
  5. Sauté the cabbage and coriander just until the coriander begins to wilt.
  6. Serve the sautéed purple cabbage with fresh coriander alongside almost any main course dish or just on its own. 

Nutrition Facts
Sautéed Purple Cabbage with Fresh Coriander
Amount Per Serving (85 g)
Calories 430 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 4g 20%
Sodium 122mg 5%
Potassium 1215mg 35%
Total Carbohydrates 43g 14%
Dietary Fiber 11g 44%
Sugars 21g
Protein 7g 14%
Vitamin A 100.3%
Vitamin C 306.2%
Calcium 22%
Iron 20.4%
* Percent Daily Values are based on a 2000 calorie diet.

Full disclosure: I make a small commission for purchases made through links on my blog. Prices are identical to those on the Amazon website, but purchasing through my link helps support my work in bringing you great recipes and culinary information!

Rome’s Tulip Park

Rome’s Tulip Park in Prima Porta, Rome

One way to enjoy springtime and the season’s magnificent flowers is at Rome’s Tulip Park. The Tulip Park has over 300,000 tulips on display, some of them rare varietals that can’t be picked. Otherwise each €5 ticket covers both access to the park to admire and photograph the flowers, and the option to pick two tulips to take home.

Rome’s Tulip Park in Prima Porta, Rome
This is the first year for Rome’s Tulip Park initiative and within a week the initiative ran into difficulties thanks to visitors who showed no respect for the flowers. Many tulips were picked and if they didn’t appeal to the person after they’d been picked, they were thrown on the ground and left to be trampled. As a result hundreds of flowers and their bulbs were destroyed. Now more stringent controls are in place and visits to Rome’s Tulip Park seem to be running smoothly.

Rome’s Tulip Park in Prima Porta, Rome
When you pick your two tulips, pick them from the very base of the stem. If the bulb comes away with the flower just leave it at the exit so it can be replanted. Anyone who would like to buy additional tulips can; the cost per tulip is € 1.50. Everyone can create their own bouquet of gorgeous tulips, choosing from over 75 different varietals and colors.

Rome’s Tulip Park in Prima Porta, Rome
No need for scissors to pick your tulips; just remember to grab them at the base of the flowers when you pick them. As you exit the park the management has paper that can be used to wrap up your flowers to take away. Once you’ve picked your tulips place them in the containers that you’ll find available at the entrance to the park. This way you don’t have to worry about your tulips being damaged as you walk through the park and admire the flowers.

Rome’s Tulip Park in Prima Porta, Rome
Tulips don’t generally last long once picked, but there are a few tips to make them last as long as possible. Keep them away from direct sunlight. Change the water daily and add ice to the water.
The goal of Rome’s Tulip Park is to allow people to walk between the enormous and numerous rows of tulips, to admire their beauty and capture them all with photographs. There’s an area to sit and relax to admire the tulips or enjoy a picnic with friends and family.

Rome’s Tulip Park in Prima Porta, Rome
Find out about the tulip park on their website: www.tulipark.it. The park is opened from 9 AM to 7 PM for just about three weeks until close to the end of April, so make sure you get there before it closes for the season. The address for Rome’s Tulip Park is Via della Giustiniana, 260, at the intersection with Via di Santa Cornelia. If you don’t have a car but would like to visit the park it’s easy to get there with public transportation.

Rome’s Tulip Park in Prima Porta, Rome
From Rome’s Piazzale Flaminio take a Roma Nord train to the Via della Giustiniana stop, about a 20 minute ride. The trains run every ten to fifteen minutes.
Once you leave the station walk straight down the Via Giustiniana. It’s a twenty minute walk, but Rome’s Tulip Park is worth the effort. And after, the point is to be outdoors enjoying the sunshine and admiring nature so just consider the walk as part of your day’s outing.
Instead of the train you can also reach the tulip park by bus number 033, 303, or N 24. Check out the exact routes with the Moovit app.

Rome’s Tulip Park in Prima Porta, Rome
Interesting fact: everyone knows that tulips come from Holland, right? Actually no, tulips originally come from Turkey.

Beet and Ricotta Gnocchi with Wilted Arugula & Toasted Walnuts

 Beet and Ricotta Gnocchi with Wilted Arugula & Toasted Walnuts

Beet and ricotta gnocchi with wilted arugula and toasted walnuts

Anything made with beets provides a beautiful splash of color, great flavor and of course tons of nutritional value.
One of my favorite lunchtime dishes is gnocchi. I love to make potato gnocchi with all kinds of sauces, or ricotta gnocchi with spinach, broccoli rabe, and other vegetables including beets. Purple beet gnocchi are absolutely beautiful, but this dish can also be made using golden beets. Sometimes it’s fun to make a little of both so you have a mixture of colors in your dish.
Beet and ricotta gnocchi are a bit finicky to make as the dough is extremely soft and sticky. As you roll out the dough into long thin logs the key is to roll them on a well floured work surface.
Keep your hands well floured and exert the minimum pressure as you roll the gnocchi otherwise you will flatten them.

Beet and Ricotta Gnocchi with Wilted Arugula & Toasted Walnuts

Serves 2 – 4

Ingredients:

For the filling
170 grams of beets
1 large egg, lightly beaten
100 g fresh ricotta
50 g Parmesan cheese, grated
125 g whole-wheat flour

For the sauce and topping
1 tablespoon (or more) extra-virgin olive oil
1/8 cup milk
3 tablespoons Parmesan cheese
3 generous handsful of arugula
15-20 walnut halves, lightly toasted

Procedure:

For the gnocchi
Wrap the beets in tinfoil and roast at 175°C until tender, about 30 minutes.
Allow the beets to cool and once they’re comfortable to handle peel and cut into cubes.
Process the beets in a blender until creamy, then add the ricotta and process just until fully incorporated.
Place the beet and ricotta mixture in a bowl and whisk in the egg.
Stir the Parmesan cheese and flour into the mixture.
At this point you will have a very soft dough. If you wish you can immediately roll out the gnocchi. Alternatively place the gnocchi mixture in the refrigerator for an hour until the dough is easier to work with.
Place a large pot of salted water on the stove and bring to a boil while you roll out the gnocchi.
On a well floured surface begin rolling out the gnocchi in batches.
Use your hands to roll out long thin logs.
If the dough sticks to the work surface, or your hands, dust with additional flour.
After you have rolled out each log use a sharp knife to cut the gnocchi into 1 cm pieces.

Beet and ricotta gnocchi with wilted arugula and toasted walnuts
Make sure the gnocchi are well dusted with flour otherwise they will become sticky as you roll out the remainder of the gnocchi.
In batches, gently place the gnocchi in the boiling water and cook until they have risen to the surface.
Scoop the gnocchi out of the water using a teardrop strainer and place them in a large saucepan with 1 tablespoon extra-virgin olive oil.
Gently toss the gnocchi in the oil and continue cooking the remainder of the gnocchi, in batches.
As they rise to the surface add them to the sauce pan with the gnocchi.
If you feel you need additional oil in the saucepan to keep the gnocchi from sticking to each other add additional olive oil by the teaspoonful.

For the sauce and topping
In a separate saucepan whisk 1 tablespoon olive oil, 1/8 cup milk and 3 tablespoons grated Parmesan cheese together.
Drizzle the sauce on the gnocchi and gently toss them in the sauce over a very low flame.
If the beet and ricotta gnocchi seem too dry add some of your pasta cooking water by the tablespoonful until the sauce is creamy.
Add two handfuls of arugula to the gnocchi and toss.
Place the beet and ricotta gnocchi in a serving bowl, top with the remaining arugula and toasted walnuts and serve.

Beet and ricotta gnocchi with wilted arugula and toasted walnuts

The right serving platter or bowl can make all the difference to your presentation. This one would look beautiful with the beet and ricotta gnocchi.

Please note that the below printable recipe can be viewed in metric or U.S. conventional measurements; just click on your preference within the recipe.

Beet and ricotta gnocchi with wilted arugula and toasted walnuts

Beet and Ricotta Gnocchi with Wilted Arugula & Toasted Walnuts

Course: Pasta
Cuisine: Italian
Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1 hour 20 minutes
Calories: 1329 kcal
Purple beet gnocchi are absolutely beautiful, but this dish can also be made using golden beets. Sometimes it's fun to make a little of both so you have a mixture of colors in your dish.
Print

Ingredients

For the filling

  • 170 grams of beets
  • 1 large egg lightly beaten
  • 100 g fresh ricotta
  • 50 g Parmesan cheese grated
  • 125 g whole-wheat flour

For the sauce and topping

  • 1 tablespoon or more extra-virgin olive oil
  • 1/8 cup milk
  • 3 tablespoons Parmesan cheese
  • 3 generous handsful of arugula
  • 15-20 walnut halves lightly toasted

Instructions

For the gnocchi

  1. Wrap the beets in tinfoil and roast at 175°C until tender, about 30 minutes.
  2. Allow the beets to cool and once they're comfortable to handle peel and cut into cubes.
  3. Process the beets in a blender until creamy, then add the ricotta and process just until fully incorporated.
  4. Place the beet and ricotta mixture in a bowl and whisk in the egg.
  5. Stir the Parmesan cheese and flour into the mixture.
  6. At this point you will have a very soft dough. If you wish you can immediately roll out the gnocchi. Alternatively place the gnocchi mixture in the refrigerator for an hour until the dough is easier to work with.
  7. Place a large pot of salted water on the stove and bring to a boil while you roll out the gnocchi.
  8. On a well floured surface begin rolling out the gnocchi in batches.
  9. Use your hands to roll out long thin logs.
  10. If the dough sticks to the work surface, or your hands, dust with additional flour.
  11. After you have rolled out each log use a sharp knife to cut the gnocchi into 1 cm pieces.
  12. Make sure the gnocchi are well dusted with flour otherwise they will become sticky as you roll out the remainder of the gnocchi.
  13. In batches, gently place the gnocchi in the boiling water and cook until they have risen to the surface.
  14. Scoop the gnocchi out of the water using a teardrop strainer and place them in a large saucepan with 1 tablespoon extra-virgin olive oil.
  15. Gently toss the gnocchi in the oil and continue cooking the remainder of the gnocchi, in batches.
  16. As they rise to the surface add them to the sauce pan with the gnocchi.
  17. If you feel you need additional oil in the saucepan to keep the gnocchi from sticking to each other add additional olive oil by the teaspoonful.

For the sauce and topping

  1. In a separate saucepan whisk 1 tablespoon olive oil, 1/8 cup milk and 3 tablespoons grated Parmesan cheese together.
  2. Drizzle the sauce on the gnocchi and gently toss them in the sauce over a very low flame.
  3. If the gnocchi seem too dry add some of your pasta cooking water by the tablespoonful until the sauce is creamy.
  4. Add two handfuls of arugula to the gnocchi and toss.
  5. Place the gnocchi in a serving bowl, top with the remaining arugula and toasted walnuts and serve.

Recipe Notes

Beet gnocchi are a bit finicky to make as the dough is extremely soft and sticky. As you roll out the dough into long thin logs the key is to roll them on a well floured work surface. Keep your hands well floured and exert the minimum pressure as you roll the gnocchi otherwise you will flatten them.

Nutrition Facts
Beet and Ricotta Gnocchi with Wilted Arugula & Toasted Walnuts
Amount Per Serving (80 g)
Calories 1329 Calories from Fat 639
% Daily Value*
Total Fat 71g 109%
Saturated Fat 25g 125%
Cholesterol 261mg 87%
Sodium 1338mg 56%
Potassium 1390mg 40%
Total Carbohydrates 117g 39%
Dietary Fiber 20g 80%
Sugars 15g
Protein 64g 128%
Vitamin A 27.8%
Vitamin C 11.2%
Calcium 113.5%
Iron 46.1%
* Percent Daily Values are based on a 2000 calorie diet.

Full disclosure: I make a small commission for purchases made through links on my blog. Prices are identical to those on the Amazon website, but purchasing through my link helps support my work in bringing you great recipes and culinary information!

 

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