Posted on 1 March 2021 by Marina
In March, spring is just around the corner, the days are getting brighter and in our menus there is a great desire for freshness and lightness. Women’s Day on 8 March and Father’s Day on 19 are the recurrences of the month to be made special with a menu or a dessert designed for the occasion.
The winter of warm and comforting soups is almost behind us and finally with March it is time to savor tender and crunchy first fruits such as asparagus and artichokes which in spring are abundant and tasty.
Seasonal food in March:
- Vegetable: asparagus, artichokes, beets, new potatoes, chicory, beets, peas, agretti;
- Fruit: late mandarins, oranges, apples, pears;
- Fish: sea bass, sole, anchovies, hake, mackerel.
Recipes with asparagus
With a good vegetable peeler clean and cook the asparagus it is a matter of a few moments; we don’t throw the hardest stems because we can add them to the vegetable soup with which to prepare soups for weaning or a nice risotto with broad beans and artichokes.
I propose three easy and tasty recipes with asparagus:
And if the cooking time is reduced to zero, let’s not forget that asparagus is delicious even raw! After removing the hardest part, they must be cleaned very well, for example by peeling them with a vegetable peeler or rubbing them with a little baking soda to remove the earth residues and finally rinsing them under running water. This way we can prepare a simple one “Caprese” with burrata and asparagus cut into thin strips with a vegetable peeler, to be seasoned with a drizzle of extra virgin olive oil, salt and pepper.
The recipe for noodles with ricotta and asparagus it can be proposed during weaning to introduce children to this vegetable with a strong taste.
READ ALSO: Recipes of first courses with seasonal vegetables
First fruits of March
Among the first fruits of March there are also agretti (also called “friar’s beard”), rich in fiber and vitamins and typically acidic.
The agretti are prepared by cutting the ends of the stems, rinsing the long and thin leaves under running water and boiling them for 5/10 minutes in boiling salted water. They can be enjoyed as a side dish or as an ingredient of the very simple agretti omelette.
Among the vegetables of March do not miss the chicory, the sprouts of the Catalonian chicory with a typical bitter taste: they are very good Roman-style, cut into strips, kept in ice-cold water for half an hour so that they lose some of the bitterness and seasoned with a mix of extra virgin olive oil, garlic, salted anchovies and a few drops of vinegar.
And the new potatoes, small and delicate, aren’t they very good? We can bake them in the oven at 200 ° for half an hour with extra virgin olive oil and a mixture of abundant rosemary, thyme, garlic, oil and salt. Their peel is so thin that we can avoid peeling them by simply rubbing them with a brush or a little baking soda and rinsing them under running water to remove all traces of soil.
March fish recipe: mackerel with new potatoes
Mackerel is rich in omega 3, the “good” fats for health and has the advantage of being cheap and very tasty.
Ingredients for the mackerel with new potatoes recipe (about 2 servings):
- 2 medium sized mackerel
- 250 gr of new potatoes
- a mix of aromatic herbs (bay leaf, rosemary, thyme, sage …)
- 2-3 tablespoons of extra virgin olive oil
- salt and pepper
Wash the new potatoes well and cook them in the oven at 200 ° for about half an hour with extra virgin olive oil, a pinch of salt and rosemary. Clean the mackerel, heat the oil in a pan and cook them over medium heat with the herbs for 15-20 minutes, turning them halfway through cooking. We serve the mackerel with its side of new potatoes hot and season with salt and pepper if necessary.
Recipes with beets
If you do not have the time and desire to prepare them, beets are easily found in the supermarket already cooked: they are very good diced or thinly sliced in a salad with julienned carrots, rocket leaves, crumbled feta cheese and almonds to give crunchiness.
We can also prepare thebeetroot hummus of a beautiful completely natural fuchsia color, or blend just a little with the classic chickpea hummus to spread on canapés and bruschetta for an aperitif or for a quick lunch. And the beetroot pizza it is truly amazing!
Recipes with artichokes
The best artichokes are the very fresh ones, with compact leaves. They need to be cleaned very carefully but there Stuffed artichoke recipe it’s worth it because it’s really special, as only grandmothers’ recipes can be.
When there isn’t much time to cook, an ‘artichoke salad very thinly cut and seasoned with good oil, lemon juice and very finely chopped parsley, it is a quick side dish, almost refined in its simplicity (as well as beneficial, because the artichoke has recognized purifying properties). I would also add a pinch of lemon zest, to give an extra aromatic note!
READ ALSO: 4 Recipes with artichokes
Women’s Day Menu, March 8th
A simple and quick menu to celebrate Women’s Day with a family dinner, even with children, which opens and closes ideally with the idea of mimosa: