Light like in spring

In spring we all want something light and airy but at the same time – original with bright and remembering taste. A lot of dishes from the Italian cuisine correspond with these definitions.

Ribolita soup 

Ingredients:
250 g dry haricots or 400 g canned in juice,
4 tbsp olive oil,
4 cloves of garlic,
2-3 celeries,
2 small zucchini,
2 medium-size onions,
1 leek,
3 big carrots,
200 g baby spinach,
150 g beans,
400 g tomatoes in  juice,
Salt, freshly grated pepper.
Pesto sauce to your wish.
Crispy bread.

Cooking:
If you cook with dry haricots : wet up haricots in water for a night. In the morning pour out the water and wash haricots.
Pour haricots with  fresh water and boil 30-40 minutes until it’s almost cooked.
Cut all vegetables into small cubes and leek – into rings.
Put onion, garlic, celery, beans and carrots in a big saucepan and fry in heated olive oil for 3-4 minutes, stirring up.
Add spinach, tomatoes and haricots with tisane where it boiled (if you use canned haricots, then pour out juice and wash haricots).
Pour the water until it covers the vegetables and boil.
Low down the heat and cook for 20-25 minutes until all is ready.
Add salt and pepper.
Dress with oil, crispy bread and Pesto sauce. 

Salad with noodles

Ingredients:
200 g solid cheese,
200 g small noodles,
1 green pepper,
Cherry tomatoes,
Olives,
Verdure to taste,
Olive oil,
Salt, freshly grated pepper.

Cooking:
Boil the noodles.
Cut the cheese and pepper into small cubes.
Halve tomatoes and olives.
Stir up all, add salt, freshly grated pepper and olive oil.

Chicken with lemon and olives

Ingredients:
4 filltes of chicken breasts,
Flour with salt, pepper and oregano,
2 tbsp olive oil,
4 tbsp butter,
1 glass of dry white wine,
2 peeled lemons,
Juice 1 lemon,
1 bowl of chicken broth,
12 black cut olives without seeds,

Pkhali from the Chef of Kharcho Restaurant

Marinated cod

Fresh sea bass carpaccio with citrus sauce

Tuna with orange sauce from Chef of Lesnaya skazka Restaurant