[null, null, {"document_url": "http://alessandra-veganblog.blogspot.com/2013_11_01_archive.html", "unformatted_src": "http://1.bp.blogspot.com/-4UigBrQUGXs/UWWbQcNw1FI/AAAAAAAANr4/pt33il8vFGM/s640/IMG_5052.JPG", "src": "http://1.bp.blogspot.com/-4UigBrQUGXs/UWWbQcNw1FI/AAAAAAAANr4/pt33il8vFGM/s640/IMG_5052.JPG", "formatted_filename": "IMG", "rendered_width": 480, "rendered_height": 640}, null, null, {"document_url": "http://alessandra-veganblog.blogspot.com/2013_11_01_archive.html", "unformatted_src": "http://2.bp.blogspot.com/-MfIK3YjaBCc/UU0syXLlTNI/AAAAAAAANgk/CLaMVwWXdSA/s640/IMG_4974.JPG", "src": "http://2.bp.blogspot.com/-MfIK3YjaBCc/UU0syXLlTNI/AAAAAAAANgk/CLaMVwWXdSA/s640/IMG_4974.JPG", "formatted_filename": "IMG", "rendered_width": 480, "rendered_height": 640}, null, {"document_url": "http://alessandra-veganblog.blogspot.com/2013_11_01_archive.html", "unformatted_src": "http://4.bp.blogspot.com/-FdniSQel8Bw/UU0sWQWz06I/AAAAAAAANgQ/dULsMfJ47rA/s640/IMG_4957.JPG", "src": "http://4.bp.blogspot.com/-FdniSQel8Bw/UU0sWQWz06I/AAAAAAAANgQ/dULsMfJ47rA/s640/IMG_4957.JPG", "formatted_filename": "IMG", "rendered_width": 480, "rendered_height": 640}, null, null, null, null, null, null, null, null, null, null, null, null, null, {"document_url": "http://alessandra-veganblog.blogspot.com/2013_11_01_archive.html", "unformatted_src": "http://www.linkwithin.com/pixel.png", "src": "http://www.linkwithin.com/pixel.png", "formatted_filename": "pixel", "alt_text": "Related Posts Plugin for WordPress, Blogger..."}, null, null, null, null, null]

Fregolotto (Fregola risotto)

Outside Italy it is very difficult to find fregola, but Israeli couscous is readily available in many shops now, and can be a great substitute. 1 capsicum (any colour)
1 celery stalk with leaves
400 g fregola (or Israeli cous cous)
1 cup Italian tomato passata
1.5 l vegetables stock
Parsley and cherry tomatoes to decorate (optional)

Chop the onion, capsicum and celery, then sauté with olive oil. Add the fregola and stir, when hot add the Italian tomato passata and then, ladle by ladle, the vegetables stock, stirring constantly like when making a risotto. When the fregola is cooked and all the liquid absorbed serve, decorated with parsley and cherry tomatoes (optional).

Photos and Recipes by Alessandra Zecchini ©

Posted by Alessandra at 11:59 PM 1 comment: Labels: Bell peppers, Capsicum, Celery, cherty tomato, First Courses, Fregola, Herbs, Italian, Mains, Olive oil, Parsley, Pasta, Tomato


Wonder of Venice beans with parsley and garlic I don't like to boil beans, I rather stew them slowly. For this recipe I just sizzled some garlic with olive oil, then I added the beans (washed and topped and tailed) and then cooked them on low with the lid on, adding just a tiny bit of water and a pinch of salt. They take about 20-30 minutes. In the meantime I chopped some garlic, parsley and salt, and then added this mixture to the beans once they were cooked. So simple, and the taste is so good! 
Posted by Alessandra at 4:46 PM 2 comments: Labels: Beans, Garlic, Gluten Free, Herbs, Italian, Olive oil, Parsley, Side Vegetables, Wonder of Venice beans
This blog is dedicated to restaurants, cafes, airlines, schools, and anyone who cater for others. A good Vegan meal is a right, please offer it. Popular Vegan Recipes Vegan Blogs
 Vegan Recipes on Pinterest

Follow Alessandra's board Vegan on Pinterest. I like Vegan recipes