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Side dishes

  • Aubergine and tomato caponata | Smeg COM

    Aubergine and tomato caponata

    Fry the chopped tomatoes in oil until they take on the consistency of a purée. Season with salt. Dice the aubergines and slice the celery. Heat the oil in a large frying pan and fry the aubergines; when they have browned, add the olives, capers and celery. Stir the ingredients and cook for at least 15 more...

  • HUMMUS | Smeg COM


    Put the chickpeas, water, tahini, lemon juice, extra virgin olive oil, garlic, cumin, paprika and salt in the Smeg blender. Blend on speed 4 until smooth. If the mixture is too thick, add additional water, a tablespoon at a time, until it comes together. Stop the blender and taste. Add additional seasonings more...



    Beat the egg yolks using the wire whisk at speed 8, adding a pinch of salt and the vinegar as you go. Using the pouring shield, drizzle in the oil very slowly. Make sure the mix has time to absorb the oil as it is added. Once you have added half the oil, turn the speed down to 6 and continue until all more...

  • Potato and cauliflower bake | Smeg COM

    Potato and cauliflower bake

    Peel and slice the potatoes, then parboil in salted water. Parboil the cauliflower florets in salted water. Butter an oven dish and arrange a layer of cauliflower on the bottom, then sprinkle with grated cheese and dot with a few pieces of anchovy, season with a pinch of pepper and cover with potato more...

  • Rustic spelt and Kamut® bread | Smeg COM

    Rustic spelt and Kamut® bread

    In a cup, dissolve the yeast and honey in 100 g warm water. Tip the flours into a bowl and make a well in the centre. Pour in the oil, then the dissolved yeast mixture. Start working the dough, gradually adding the water as required, to obtain a very soft mixture. Season with salt when you have finished more...