Only Recipes, by Alessandra Zecchini ©

 In NZ it is very difficult to find  fregola , but Israeli couscous is readily available in many shops now, and can be a great substitute.  Fregolotto 1 small onion 1 capsicum (any colour) 1 celery stalk with leaves 3 tbsp extra virgin olive oil 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  ©

Well, I couldn't resist and I bought it, I never seen it before! The first thing that I tried is a classic risotto and the verdict is that this is not rice for risotto :-). Anyway, here it goes: sauté the onion in butter, add the rice, add a glass of white wine, and then slowly add the veggie stock ladle by ladle and stir until the risotto is cooked. The taste was nutty and interesting, and the colour quite amazing, but the texture was wrong. I knew it when I saw the rice, it didn't look like the right grain, but I had to try! The rest of the packet will go... not quite sure, maybe I will mix it with some long grain white rice and steam it, to see what happens. It may taste good with coconut. What do you think? Did you try this rice? Photos and Recipes by Alessandra Zecchini  ©

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! Photos and Recipes by Alessandra Zecchini  ©

Quick post today, and a quick idea! I make fruit salad with watermelon and blueberries quite often, I really like the colours together, and there is no need for sugar. This time I also added some Cape Gooseberries and some Alpine strawberries from the garden, very effective, and a sugar free healthy dessert! I am entering this recipe in Sweet New Zealand, the monthly blogging event for Kiwi bloggers. Our October 2013 host is  Lucy from Lucy eats , click  here  to enter. Here you are Lucy, a sugar free dessert, perfect for Spring and Summer! Photos and recipes by Alessandra Zecchini  ©