May 13 2019

Artichoke Patties


Artichoke patties are an excellent alternative to meat patties, which will surely be appreciated even by the non vegetarian.  

For 30 patties

  • 3 big artichokes
  • 350 gr ricotta cheese
  • 100 gr parmesan, grated
  • 2 garlic cloves
  • extravirgin olive oil
  • 1 cup vegetable stock
  • 1 tbsp parsley, chopped
  • 1 tbsp fresh mint leaves, chopped
  • 40 gr bread crumbs
  • zest of 1 organic lemon + the juice for cleaning the artichokes
  • 40 gr shelled walnuts, coarsely crushed
  • 1/4 tsp nutmeg

for the sauce:

  • 250 ml Kefir
  • the smallest pinch of saffron

Clean and finely slice the artichokes. (see

Place the oil and garlic (cloves halved) in a large pan and gently fry until golden, then remove from the pan and add the artichokes. Sautée for 2-3 minutes and pour in the hot vegetable stock. Cover with a lid and let cook over low heat for 10 minutes, until the stock has evaporated and the artichokes are very tender.

Place the artichokes on a board and chop using a knife.

In a bowl pop in the artichokes, ricotta cheese, parmesan, nutmeg, parsley, mint, lemon zest and walnuts. Mix well and if the mixture becomes too soft add the bread crumbs. Season with salt and pepper to taste.

Make the patties using your hands, roll into the bread crumbs and place on a baking tray covered with parchment paper. Spray with some oil and bake in the oven, still, at 200°C for 20/25 minutes, until golden and cooked through. If you prefer, you can fry the patties in hot oil.

Serve with some good Kefir seasoned with salt and the smallest bit of saffron.

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Posted in Recipes, Light recipes, Main dishes, Vegetarian
Jun 7 2018

Bread and cheese patties

These patties come from Abruzzo, in central Italy, which has been recently beaten by a strong earthquake. My quoting an Abruzzese recipe is a kind of hommage to that beautiful and wounded land (now in full swing again!). It is a savoury recipe perfect for those who don’t eat meat end are looking for a main dish equally robust.

Serves 4

  • 300 gr white bread
  • 2 free range eggs
  • 50 gr pecorino cheese
  • 1 garlic clove, finely chopped
  • 1 tin tomatoes (preferably Italian)
  • 4 spoons extravirgin olive oil of good quality
  • oil for frying (I prefer peanut oil)

In a large, heavy based pan place the oil and garlic and cook until golden, then add the tomatoes, thoroughly minced. Add salt and pepper to taste and let cook for around 15 minutes, stirring constantly.

Wet the bread with lukeworm water, set aside for 30 minutes and drain well, reducing using your hands to a kind of paste. Otherwise, quickly chop the bread with a blender just for a few seconds.

Add the eggs, pecorino cheese, salt and pepper to taste. Mix well.

Make some flat patties and fry in hot oil.

Dry with paper towel.  Place the patties into the sauce and let simmer on super low heat for 10 minutes  (you may need to add a drop of water if the sauce is too thick). Serve immediately.




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Posted in Recipes, Main dishes, Vegetarian
Jul 28 2015

Vegetable-quinoa patties with eggplant sauce


The creamy consistency in the heart of these patties is wrapped by the golden crust of the quinoa, in order to give you a double experience, crunchy and adorably soft at the same time.

For about 20 patties

  • 400 gr zucchini
  • 200 gr carrots
  • 125 gr ricotta
  • 50 gr feta cheese
  • 1 shallot
  • 10 gr basil leaves, chopped
  • 1/2 tsp curry powder
  • zest of 1/2 lemon
  • 3 tsp chickpea flour
  • 1 tsp rice flour
  • 2 small eggplants or 1 big
  • garlic
  • red chilli pepper
  • 150 gr Greek yogurt
  • 1 tsp tahini
  • 1 tsb extravirgin olive oil

In a bowl mix together the ricotta, feta, lemon zest, basil leaves and curry powder; now grate the zucchini and carrots, add a pinch of salt and let them rest in a colander for 10 minutes. Drain well, squeeze out all the liquid and place in the bowl with the ricotta mix.


Thoroughly incorporate all the ingredients, mould the patties and  roll in the quinoa, cooked according to the pack instructions, well covering each side with the little grains.


Lay the patties on a baking tray covered with parchement paper, gently spray or brush with some oil and bake at 180° for 30 minutes, or until crispy and golden.

Meanwhile prepare the sauce. Make some holes in the eggplants then grill in the oven (I use to put it directly on the gas flame) until the skin is black and tends to crack. After about 20 minutes the eggplants should be properly cooked (it depends on the size: if you have a big one, cook for 30/40 minutes).


Slice the eggplants lengthwise and scoop out the pulp with a spoon; let it rest on a colander, so the liquid will drain well, then place in a food processor with 1 garlic clove, the tahini, a pinch of red chilli pepper and the extravirgin olive oil. When creamed, add the yogurt by hand. Mix until you will have a uniform texture, then add a pinch of salt.

Serve the patties with their sauce.

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Posted in Recipes, Light recipes, Glutenfree, Vegetarian
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