Pizza and pasta are undeniably two of the world’s most loved dishes (and frequent family favourites!), but there’s more to offer from Italian cuisine. Located in Southern Europe, Italy is divided into twenty regions, each boasting unique culinary traditions, customs, and ingredients, offering a breadbasket of gastronomic delights. From the cold snowcapped Alps in the north to the warm turquoise waters of the south, the climate varies from region to region and offers an abundant array of ingredients. Think delicious cheeses such as mascarpone and ricotta from fertile, green pastures to freshly caught seafood such as sardines and anchovies from the Mediterranean Sea. And there is so much more on offer. How can we forget iconic ingredients such as olive oil and balsamic vinegar—cupboard staples for anyone who loves Italian cuisine? Italy is truly a shining star on the culinary map.
For Doha resident Michela, her husband Karim, and teenage daughter Asia, food is the heart of the home, as with many Italian families. “The love for Italian food was born with me. I am Italian. As a child, my father decided we had to move to the countryside for a healthier life. There, we had bees, fruit trees, and veggies. You know when honey is pure if you always had it that way!” she says.
For Doha resident Michela, her husband Karim, and teenage daughter Asia, food is the heart of the home, as with many Italian families. “The love for Italian food was born with me. I am Italian. As a child, my father decided we had to move to the countryside for a healthier life. There, we had bees, fruit trees, and veggies. You know when honey is pure if you always had it that way!” she says.
So, does Michela maintain her passion for locally grown produce in Qatar? “I like to buy local vegetables. Whenever I see produce from other countries, I search for the local equivalent—the produce is good, and I trust the limited usage of pesticides. We love local Tuscan kale, which is typically Italian, for salads. Recently, I’ve been creating jam with local dates.” It seems that wherever Michela is in the world, good quality produce stays at the top of her shopping list.
Yet, for her, it takes more than great ingredients to make the perfect dish, and Italian culinary traditions directly inspire her recipe for success. “First, the principle of Italian food is simplicity. Ingredients should all be balanced. One ingredient should not overwhelm the others because you should taste everything. It is fundamental to the quality of the ingredients. The beauty of Italian food is history—everything has a reason why it is done in a certain way. It is fascinating!” This respect for pared-back recipes highlights another important factor: using creative methods to repurpose ingredients to whip up wholesome, hearty meals for the family. “For example, in the past, Italian people who could not afford cheese used stale bread. It was made into breadcrumbs and sprinkled on pasta. Now, this recipe has become one of my family’s favourites to use leftover pasta.”
It should, therefore, be no surprise that recycling and avoiding food waste are also essential in Michela’s household. “Our daughter Asia has been taught about recycling and respecting the environment. At home, I always tell her prepared food must be eaten because there are many people around the world without food”.
Clearly, Michela has been keen to pass on her eco-awareness to Asia, but has she been able to do the same when it comes to an interest in Italian cuisine? “My daughter is interested in many types of food. She likes to cook pasta, bake biscuits, and prepare fast snacks like quesadillas or crostini,” she says. Food has always played a significant role in Michela’s family life. Growing up, she was inspired by her mother and grandmother as she watched and learnt classic cooking techniques. Her dad was a great influence too. “Men cook too all the time. It is normal in most Italian households. So many recipes were prepared by my father”.
It’s easy to see how Michela’s vibrant culinary background, filled with fantastic local produce and mouthwateringly simple recipes, has influenced her love for cooking, which she now shares with her own family. Without a doubt, her daughter will carry the flag for supporting local producers and ingredients. Better for health and the planet. Buon appetito!
MICHELA’S TOP TIPS
- Reduce overspending: go to the supermarket with a shopping list.
- Be prepared to create a meal plan for the week.
- Make the freezer your friend—cook vegetables and store in the freezer to use at another date
Crunchy Broccoli Stems
Instead of throwing broccoli stems in the garbage, whip up this simple dish the whole family will enjoy.
INGREDIENTS:
- Stems from 2 broccolis
- 30g corn starch
- 30ml soya milk (or any other milk)
- 60g breadcrumbs (can be made from leftover bread)
- Olive oil, as needed
- Salt to taste
METHOD:
- Wash and peel broccoli stems. Cut into sticks like potato fries.
- Add corn starch to a bowl. Add broccoli stems and lightly toss until well covered with corn starch.
- Add milk to a different bowl. Lightly dip stems into milk. Remove immediately.
- Add breadcrumbs to another bowl. Roll stems until completely covered with breadcrumbs.
- Place parchment paper on a baking tray. Place broccoli stems and sprinkle olive oil and salt.
- Bake at 180°C for about 15 minutes or until crispy.
Crunchy Schiacciata with Courgette Flowers, Courgette, and Onion
This traditional unleavened bread from central Italy is super simple to prepare. A great recipe to use leftover vegetables and reduce food wastage.
INGREDIENTS:
- 250g flour
- 315g water
- 1 medium courgette
- 1 medium onion
- Corn flour
- Olive oil
- 1–2 tsp salt
- Pepper to taste
METHOD:
- In a large bowl, add flour and water. Mix until smooth. Season with salt and pepper.
- Slice courgette flowers, courgette, and onion.
- Add to bowl and combine.
- Grease a baking tray with olive oil and pour in the mix. Spread evenly with a spatula.
- Lightly dust cornflour over the mix and sprinkle with olive oil.
- Cook at 200°C for 40 minutes in a static oven.
- Serve immediately.
Spaghetti Frittata
Made with leftover pasta, Michela says this recipe is a quintessentially Italian meal of food recycling. As a bonus, it’s very simple and delicious!
INGREDIENTS:
- 40g cooked spaghetti
- 1 or 2 eggs (depending on the quantity of spaghetti)
- 30 to 40ml tomato passata
- Extra-virgin olive oil
- Pinch of salt
- 30g Parmigiano or Pecorino (optional)
METHOD:
- In a bowl, beat eggs until fully combined. Add grated Pecorino Romano or Parmigiano and a pinch of salt.
- Add leftover pasta and mix well.
- In a warm, large pan, heat some olive oil.
- Add mix of pasta and eggs. Cook on one side until a little crunchy.
- Flip and cook the other side.
- Serve in cubes, cut in wedges, or make pizza slices. Serve with salad.
