Best Borboletas Recipes
TUSCAN-STYLE RIBOLLITA
Save up stale bread and transform it into this thick, chunky, delicious stew, which is low in fat and calories, and showcases tomatoes, beans and cavolo nero.
Provided by Esther Clark
Categories Dinner, Supper
Time 40m
Number Of Ingredients 15
Steps:
- Heat the oil in a large saucepan or flameproof casserole over a medium heat and fry the onion, celery and carrot with a pinch of salt for 15 mins until soft. Add the garlic and chilli flakes, and cook for 1 min.
- Stir in the rosemary sprig, tomatoes, stock, beans and parmesan rind, if using, and bring to a simmer. Add the cavolo and cook, covered, for 10 mins. Stir through the bread and cook for several minutes more to warm through, then add the vinegar and season. Spoon into bowls, drizzle with a little more oil and sprinkle with the basil, if using, and the grated cheese.
Nutrition Facts : Calories 196 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.8 milligram of sodium
BORBOLETAS
I made this up myself because I needed something that I could cook quickly, that was delicious, and doesn't break the bank. Everyone I know who I cook this for has fallen absolutely in love with it. You can eat it while it's still warm, that's how I like it best. Refrigerating it makes it more of a pasta salad.
Provided by CHUVA
Categories Pasta Main Dishes
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Place the farfalle into the pot, cook 8 to 10 minutes, until al dente, and drain.
- In a bowl, toss the cooked pasta with the tomato, cucumber, feta cheese, Italian dressing, and oregano.
Nutrition Facts : Calories 288.4 calories, Carbohydrate 46.5 g, Cholesterol 12.6 mg, Fat 6.5 g, Fiber 3 g, Protein 10.5 g, SaturatedFat 2.7 g, Sodium 282.7 mg, Sugar 3 g
BORBOLETAS
I made this up myself because I needed something that I could cook quickly, that was delicious, and doesn't break the bank. Everyone I know who I cook this for has fallen absolutely in love with it. You can eat it while it's still warm, that's how I like it best. Refrigerating it makes it more of a pasta salad.
Provided by CHUVA
Categories Pasta Main Dishes
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Place the farfalle into the pot, cook 8 to 10 minutes, until al dente, and drain.
- In a bowl, toss the cooked pasta with the tomato, cucumber, feta cheese, Italian dressing, and oregano.
Nutrition Facts : Calories 288.4 calories, Carbohydrate 46.5 g, Cholesterol 12.6 mg, Fat 6.5 g, Fiber 3 g, Protein 10.5 g, SaturatedFat 2.7 g, Sodium 282.7 mg, Sugar 3 g
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