Only Recipes, by Alessandra Zecchini ©

What do vegetarians eat? Lots of vegetables! Some people call it rabbit food, I don't know why, I swear to you that we are not rabbits!  Let's start with the red radicchio, my brother made this: cut the red radicchio into strips and place onto an oven tray lined with baking paper. Drizzle with extra virgin olive oil, salt and dried oregano (he says that dried thyme is better but we didn't have any).  Bake until the red par of the leaves is crispy (and most of the bitterness is gone!).  And what about this lovely green cauliflower? I think that green cauliflowers taste 'sweeter' than the white ones, and this one did! I just boiled it  al dente , let it cool down and dressed it with extra virgin olive oil, salt and  Aceto Balsamico di Modena . Simple but perfect! Photos and Recipes by Alessandra Zecchini and her brother  ©

A blogger from Italy is proposing this great initiative against homophobia, following some rude comments and jokes by our Italian Prime Minister Silvio Berlusconi. To support the initiative bloggers are asked to provide a recipe with Florence Fennel (recycle OK), for more info click here. Thank you Gaia for the initiative :-) Salad with Red Radicchio, Florence Fennel and Walnut Photo by Alessandra Zecchini © A lovely and crisply salad made with fresh mixed leaves and red radicchio (the round type, which is crispy and lovely to eat raw). I find red radicchio a bit bitter, this is why I like to mix it with other green leaves. Then I added some finely cut Florence fennel, and some freshly shelled walnuts. For dressing I just used some good extra virgin olive oil, some lemon juice and some salt. Non-vegan option: I had some salad left over and I made a mega panino using crusty ciabatta bread, this salad (without dressing) and some gorgonzola chees...

Photo by Alessandra Zecchini © A lovely and crisply salad made with fresh mixed leaves and red radicchio (the round type, which is crispy and lovely to eat raw). I find red radicchio a bit bitter, this is why I like to mix it with other green leaves. Then I added some finely cut Florence fennel, and some freshly shelled walnuts. For dressing I just used some good extra virgin olive oil, some lemon juice and some salt. Non-vegan option: I had some salad left over and I made a mega panino using crusty ciabatta bread, this salad (without dressing) and some gorgonzola cheese. It was super!!!!