RICETTE STRATEGICHE

“Peietti” is the name of the little street where I live, on the hills above Genoa, Italy. It’s a quiet corner where the tall buildings give way to old stone houses — many over a century old — lovingly restored in the traditional Ligurian style, with warm colors that dot the green Mediterranean landscape. Here, some lucky homes have a small patch of garden. And sometimes, generous neighbors share their harvest: a handful of fresh tomatoes, a few lemons, a bunch of basil, maybe the first zucchin i of the season. Fresh, local produce — zero kilometers, just a few steps from home. What better way to enjoy them than with a quick, wholesome summer salad? This is how Peietti Salad was born: a healthy dish that works perfectly as a light main course or as a colorful side dish with grilled fish or chicken. 🌿 Ingredients 2 tomatoes, sliced ½ red onion, thinly sliced ½ avocado, diced About 80 g (½ cup) of cooked red kidney beans (or borlotti or cannellini) 3 tablespoons ...

INGREDIENTS: Lettuce leaves (100 g) – approx. 15 kcal Two ripe plum tomatoes (200 g) – approx. 30 kcal 1 tablespoon breadcrumbs (10 g) – approx. 35 kcal 1 tablespoon grated pecorino cheese (10 g) – approx. 40 kcal A few fresh basil leaves – to taste Dried oregano or fresh oregano leaves – to taste Half a garlic clove (optional, only if you digest it well) Salt and pepper – optional (I didn’t use any) ?? TOTAL CALORIES: 120 If you want, you can add 1 tablespoon of olive oil (approx. 10 g), which brings the total to about 220 kcal. Instructions: Make the seasoning In a mini blender, combine breadcrumbs, grated pecorino, basil, and oregano. Pulse until you get a fragrant, grainy mixture. Assemble the salad Wash and dry the lettuce leaves and arrange them in a flower-like pattern on a serving plate. Slice the tomatoes and place them in the center of the lettuce, slightly overlapping. Add the flavor Sprinkle the aromatic breadcrumb and cheese mix over the vegetables. If you tolerate it, you...

(Serves 2 – great for meal prep as it tastes even better the next day) INGREDIENTS: 1 can of chickpeas (drained weight: 250 g) – approx. 250 kcal Swiss chard leaves (400 g) – approx. 80 kcal 3 tablespoons extra virgin olive oil (30 g) – approx. 270 kcal 1 large leek or red onion (about 150 g) – approx. 100 kcal Fresh or dried thyme or oregano – to taste 2 tablespoons grated Parmesan (20 g) – approx. 80 kcal A small amount of dried mushrooms – optional TOTAL CALORIES: 780 (390 kcal per portion) Instructions: Start with the aromatics Thinly slice the leek (or onion) and place it in a wide, shallow pot or a wok with 1 tablespoon of olive oil. Cook gently over low heat. Prepare the greens Wash the Swiss chard, remove the tough stem parts, slice finely, and add to the pan. Increase the heat slightly and sauté for a minute to soften. Add flavor Finely chop the dried mushrooms and add them along with thyme or oregano (fresh if possible). Add the chickpeas Drain the chickpeas. Blend half into ...

This is a typical Ligurian recipe, part of the so-called “cucina povera” — simple, humble cooking made with what the vegetable garden offered: greens, aromatic herbs, eggs, a bit of ricotta and leftover bread. The result is a delicate, nutritious dish that’s easy to digest and suited to all palates. You can use the outer leaves of the lettuce — the ones usually discarded when making salads.