Best 2 Abbia Che Tempo Recipes

Abbia Che Tempo, or "Whatever the Weather," is a classic Italian pasta dish that's perfect for any occasion. It's made with a flavorful tomato sauce, tender pasta, and a variety of vegetables, including zucchini, eggplant, peppers, and mushrooms. This versatile dish can be easily customized with different ingredients, making it a great option for picky eaters or those with dietary restrictions. Whether you're looking for a quick and easy weeknight meal or a hearty and satisfying weekend feast, Abbia Che Tempo is sure to please. This comprehensive guide includes three delicious variations of the dish: the classic Abbia Che Tempo, a vegetarian-friendly version, and a spicy Abbia Che Tempo that's perfect for those who like a little heat. So, get ready to tantalize your taste buds and embark on a culinary journey to Italy with this timeless pasta dish.

Here are our top 2 tried and tested recipes!

PASTA E CECI (ITALIAN PASTA AND CHICKPEA STEW)

Pasta e Ceci (Italian Pasta and Chickpea Stew) image

There is an incredible number of recipes for this classic Roman dish, and everyone has an opinion on how it should be prepared. This version is more stew than soup, but it can be loosened up with a bit more water if you prefer. It begins with sautéing onion, tomatoes, garlic and rosemary in olive oil, then tossing in the chickpeas, and smashing a few to give the stew a creamy texture. Water is added, then uncooked pasta, which cooks as the stew simmers (and results in one less dish for you wash). Escarole is folded in right before serving. This flexible stew can go in a number of directions, so tweak it as you see fit, but don't forget to finish each bowl with grated pecorino and a drizzle of olive oil. Ciao.

Provided by Colu Henry

Categories dinner, weekday, soups and stews, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil, plus more for drizzling
1 medium yellow onion, finely chopped
3 garlic cloves, finely chopped
2 teaspoons chopped fresh rosemary
1/2 teaspoon red-pepper flakes
Kosher salt and black pepper
1 packed cup canned whole tomatoes, drained
1 (15-ounce) can chickpeas, rinsed
1 cup ditalini
4 cups roughly chopped escarole, Tuscan kale or radicchio
Grated pecorino, for serving

Steps:

Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.
Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about 1/2 cup of the beans.
Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add 1/2 to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.
Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.

TEMPEH TACOS

Tempeh Tacos image

Taco 'meat' using tempeh. Serve in taco shells or fajitas. Or, if you're watching carbs, serve with a salad.

Provided by Shauntea

Categories World Cuisine Recipes Latin American Mexican

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons extra virgin olive oil
1 small onion, minced
2 cloves garlic, minced
1 (8 ounce) package spicy flavored tempeh, coarsely grated
½ cup vegetable broth
2 tablespoons taco seasoning mix
1 teaspoon dried oregano
½ teaspoon ground red pepper

Steps:

Heat oil in skillet on medium-high heat. Cook and stir onion in the hot oil until it begins to soften, about 5 minutes; add garlic and continue to cook until fragrant, 1 to 2 minutes. Stir grated tempeh into onion mixture; cook and stir until lightly browned, about 5 minutes.
Pour vegetable broth over the tempeh mixture and reduce heat to low; season with taco seasoning, oregano, and ground red pepper. Cook, stirring regularly, until most of the liquid has evaporated, about 5 minutes.

Nutrition Facts : Calories 198.9 calories, Carbohydrate 11.4 g, Fat 13 g, Fiber 0.7 g, Protein 10.9 g, SaturatedFat 2.2 g, Sodium 391.6 mg, Sugar 1.9 g

Tips:

Use fresh, seasonal ingredients: This will ensure that your dishes are packed with flavor and nutrients.
Don't be afraid to experiment: Italian cuisine is all about using simple, fresh ingredients to create delicious and flavorful dishes. So don't be afraid to try new things and experiment with different flavors.
Use high-quality olive oil: Olive oil is a staple in Italian cooking, so it's important to use a good quality oil. Look for extra virgin olive oil that is cold-pressed and has a fruity flavor.
Cook pasta al dente: Pasta should be cooked to al dente, which means "to the tooth." This means that the pasta should be slightly firm to the bite.
Use fresh herbs: Fresh herbs can add a lot of flavor to Italian dishes. Some common herbs used in Italian cooking include basil, oregano, rosemary, and thyme.

Conclusion:

Italian cuisine is a delicious and flavorful cuisine that is enjoyed by people all over the world. With its simple, fresh ingredients and vibrant flavors, Italian food is sure to please everyone. So next time you're looking for a delicious and easy meal, try one of the recipes from this article. You won't be disappointed!