Shall we make a zucchini tart?

Hello! On this second week of June we are going to bake a tasteful zucchini tart, which perhaps would turn to be a delightful appetizer for our Summer “al fresco” dinners in the verandah with family and friends or a fantastic snack for the children. Let’s do it!

As for the ingredients to make the tart, we need: 250 gr all purpose flour, 100 gr hot water, 100 gr extra virgin olive oil, a coffee spoon of sea salt, a coffee spoon of baking powder.

Let’s mix and work the ingredients all together, until we have a homogeneous mixture, which we leave to rest just for the time we will slice and steam (for about 10 minutes, or less) a couple of fresh zucchini.

Once zucchini are lightly soften but still “al dente”, let’s season them in a dish with an emulsion based on extra virgin olive oil, few drops of apple cider vinegar, hints of garlic, black pepper powder, citrus thyme and mentha leaves.

Back to the tart mixture. Make a disk of it. Help yourself with greaseproof paper and a rolling pin. Place the disk in a baking tray and make a layer with zucchini.

Add sweet rings of red onion (I used Tropea onion) and bake the tart for 45 minutes in the oven (200°C).

About 10 minutes before the tart is done, let’s add some cheese. I had some smoked caciocavallo cheese on top, which tastes very good with the sweetness of the onion and the zucchini.

Serve the crisp tart warm or cold. Any way it is a delightful dish for the Summer season.

A variation for the filling of the tart might be this gorgeous velouté sauce prepared with 200 gr robiola cheese, 100 gr spinach leaves, 4 small zucchini, a scallion, 800 ml broth, extra virgin olive oil, sea salt and pepper.

Chop scallion and stew it in extra virgin olive oil. Add chopped zucchini, spinach, broth. Cook zucchini until they will be soft. Work all ingredients and the robiola cheese in a food mixer and make a velvet cream. Use the cream as the filling of the tart and .. bon appétit! 

Fast, easy and delicious composition

Soon it will be May and days are filled with beautiful light longer. I find that staying in the open air and working in the garden be invigorating. It is almost time for dinner and this composition of crisp vegetables paired with a warm creamy goat milked tomino cheese on soft flat bread might be very fast to be prepared and a delicious dish to be served and enjoy by sitting in the verandah. Would you like to join for dinner? You are welcome ✨🌷✨🌷✨🌷✨

Bald wird es Mai sein und die Tage sind länger mit schönem Licht gefüllt. Ich finde, daß es belebend ist, im Freien zu bleiben und im Garten zu arbeiten. Bald ist es Zeit für das Abendessen und diese Komposition von knackendem Gemüse mit einem warmen cremigen “Tomino” Ziegenkäse auf weichem Fladenbrot könnte sehr schnell zubereitet werden und ein köstliches Gericht serviert werden, um in der Veranda zu genießen. Möchten Sie zum Abendessen mitmachen? Bitte ✨🌷✨🌷✨🌷✨

Bread rolls, focaccia and green vegetables: are you hungry?

Just few days more and soon, January will fly away. It is pretty cold outside, but now, more than ever, it is beautiful to have a walk in the middle of a silent nature. On the one hand, the earth is having a little rest, on the other hand, it is also preparing, in its own precious case, the new gems to wear at Springtime.

At this proper, even in Winter season, of course, it is possible to choose among a plenty of good vegetables for making inviting meals. Here there are a couple of easy culinary ideas you might like to try and develop if you want to have something appetizing throughout the day, perhaps for your coffee pause or as a tasteful snack or appetizer, just before dinner.

First of all, prepare a dough mixing 250gr of flour (125gr all purpose flour+125gr wholemeal bread flour), about 10/12gr yeast, a sprinkle of salt, a sprinkle of sugar (to help the ricing process) and the necessary warm water to make a thick and very soft dough. Then, cover the dough with a clingfilm and leave it to rest for about 6 hours.

As vegetables for the filling of the focaccia, I chose leaves of chard and cabbage. In a pan, cook gently and only for few minutes, in extra virgin olive oil with rings of leek and an idea of garlic, the chopped chard (please, remove the hard stem), the cabbage and, right in the end, add a sprinkle of salt, pepper and cubes of smoked bacon. The vegetables must be crisp.

Once the dough is ready, you can bake for example some simple bread rolls in the oven (250°C) until you see their golden puffy surface. (I used a baking tray for muffins, helped myself with a soup spoon and little water in order to dip it in and then fill the moulds with the dough). Stuff your bread rolls with the ingredients you like best.

If you prefer to try a tasteful focaccia, pour a layer of dough in a buttered baking tin, add the filling of vegetables, smoked bacon and some cubes of Emmenthal cheese. Make a second layer of dough for covering the filling, drops of extravirgin olive oil on the surface and in the oven for about 20 minutes (220°C). Serve the focaccia fluffy and warm, enjoy the taste and a good weekend to everybody! ❤

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  Bread rolls and focaccia dough

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  Vegetables for the focaccia

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  Vegetables for the focaccia

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  Bread rolls

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  Bread rolls

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  Focaccia

Zucchini flowers and Summer nuances for a picnic

Soon it’s gonna be Summer again and we love staying in the open air, living the cosy moments of conviviality with family and friends around a table or, even better, sitting on the grass for enjoying a picnic. At this proper, stuffed zucchini flowers, fried and served warm, might be an inviting and very welcome appetizer. Here to follow we have got the ingredients and few steps for the execution of the dish.

• 20 zucchini flowers
• 500 gr cow milk ricotta cheese
• 25 gr parmigiano + 25 gr rodez cheese
• 50 gr mortadella Bologna
• 10 green big olives
• flour and cold sparkling water for the batter
• peanut oil to fry
• salt and black powder pepper.

1. prepare the stuffing mixing the ricotta cheese, grated cheese, a sprinkle of salt and pepper, minced olives and mortadella.
2. Wash the zucchini flowers and dry gently them on a sheet of blotting paper.
3. Prepare a thick batter made with flour and cold sparkling water, add a sprinkle of salt and leave it to rest for 10/15 minutes.
4. In the meanwhile, stuff the zucchini flowers with the mixture (help yourself with a tea spoon) and accurately close them.
5. Warm the oil in a frying pan.
6. Dip each stuffed zucchini flower in the batter at first and then fry it in the oil.
7. Serve the stuffed zucchini flowers as entrée with a glass of wine you prefer and enjoy the picnic.

Zucchini flowers

Preparing stuffing for zucchini flowers

Stuffing for zucchini flowers: ricotta cheese, mortadella bologna, green big olives, grated parmigiano and rodez cheese, black pepper powder

thick batter made with flour and water

stuffed zucchini flowers before being fried

Tasting new extra virgin olive oil in Apulia

The harvest of olives goes on in Apulia region, in the South of Italy, and, in full respect of our family tradition, in these days we looked for the new local productions of olive oil. We tasted among different kinds in order to choose those new extra virgin olive oils, which meet both cooking and gourmet requirements, for our annual supplies. In the end, our choice was for a very good quality biological extra virgin olive oil made with leccino monocultivar, which has only 0,2 acidity and herbaceous taste, and a second one, a blend that has more rustic attribute and it is made with “leccina”, “nociara” and “picholine” varieties of olives (0,5 acidity).

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  Tasting new olive oil in Apulia

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  Tasting new olive oil in Apulia

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  Tasting new olive oil in Apulia

Shrimps potatoes croquettes: a tasteful appetizer-idea for children and older children

Hallo! Have you got in mind to prepare something appetizing for your dear ones at the week-end? Well, you might follow this tasteful warm suggestion we are going to explain about, which will make mouth watering both to children and older children. 

Ingredients you need for preparing the croquettes: good local potatoes, fresh pink shrimps, ginger, scallion, white wine, fresh dill, chili pepper, an idea of garlic, breadcrumbs, salt, fresh butter. As for the right proportions among the ingredients, please, feel free to choose the correct balance according to your tastes, e.g. more or less potatoes or more or less pink shrimps. Then, in order this delicious recipe to be successful, you need to split the process for preparation in two phases.

First phase : steam the potatoes on the day before you have in mind to prepare the croquettes and leave them to rest in a cool place (e.g. in the fridge). This is because when you will bake them in the oven or you will fry the croquettes, they won’t flake off.

Second phase : On the day you are going to make the croquettes, mash the potatoes and add a sprinkle of salt. Sauté the shrimps in extra virgin olive oil, add chopped scallion, grated ginger, an idea of garlic, fresh dill, then pour some white wine, let it to evaporate, and, in the end, add a sprinkle of salt and chili pepper. As soon as the shrimps get cooler, chop and add them to the mashed potatoes, more dill. Besides, you will need to add one or two handfuls of breadcrumbs, so the mixture will be more thick and homogeneous, in order to be worked in small portions in your hands, when you make croquettes. Once croquettes are done, place them accurately on a baking tray and leave a knob of butter on the surface of each of them. Bake the croquettes in the oven (220° C) for about 10/15 minutes and serve them warm, golden, crisp and fragrant. By the way, I may suggest to pair the croquettes with a home-made cream of green peas: perhaps you can enjoy decorating the dish with quenelles made of it, what do you think?

I hope you will enjoy this recipe and wish ‘buon appetito’!

PS. I have poured few drops of an excellent fresh Béarnaise Provençale Sauce (made in Sweden) on top of the croquettes and they taste sublime!

Brioche au fromage for the picnic basket

For celebrating this May 1st, I did enjoy preparing and baking a soft brioche au fromage. This easy, genuine recipe was given to me years ago by a couple of friendly ladies during Summer holidays and, from then on, my family and friends showed always appreciation every time I prepared it. Indeed, this brioche au fromage can be an excellent idea for the picnic basket and a meal in the open air, or for a children party: they are events, which take place quite often during Spring and Summer season.

Ingredients:

500gr whole wheat organic  flour, 3 eggs, 12,5gr yeast, 250ml milk, a sprinkle of sea salt (about a coffee spoon), 100gr parmigiano reggiano, 100gr speck, thyme, 125ml peanut oil.

Mix all ingredients together and leave the mixture to rest for a couple of hours. Then, grease a baking tin and pour the mixture in it, bake it (220° C) until it has a golden crisp surface.

Serve it with vegetables or a fresh salad: for this occasion, I also added some grilled tomatoes, which have been seasoned with drops of garlic and thyme aromatized extra vergin olive oil and little cubes of fresh sheep milk local cheese .

Wishing everybody a beautiful Spring and Summer season!

 

 

Close up: crisp, soft heart of apple and melted chocolate for your coffee

   Hello, I do enjoy to prepare this sweet home made delicacy and appreciated dessert from time to time and this is the reason why, I have the pleasure to provide a simple description of  it. Please, feel free to choose the apples you like most and make the right proportions according to your number of guests.

    – Make a batter with egg and potato starch, adding also the tiny seeds from the vanilla capsule.

   – Make (about 5 mm thick) apple slices and, firstly, coat them with breadcrumbs, secondly, dip them in the batter and, thirdly, coat them again in the breadcrumbs.

   – Fry the slices of apples into peanut oil, or the seed oil you prefer, until the surface becomes golden and crisp, and then serve your dessert very warm, perhaps with some drops of melted dark chocolate and a sprinkle of icing sugar.

   Wishing everybody a good week and enjoy your cup of coffee or tea!

 

 

A warm, soft heart of mushrooms, Swiss chard and pecorino cheese dipped in a sweet pepper sauce

Hello, welcome March! Is there any party on, by chance? Well, in that case, follow the rhythm of music and prepare these appetizing, golden balls made of a warm, soft heart of mushrooms, Swiss chard and pecorino cheese. Then, dip them in a sweet pepper sauce. Your guests will love them!

For the vegetable balls you need:

500gr Swiss chards, 300 gr Champignon, 1 egg, 3 spoons of pecorino cheese, garlic, 3 spoons extra virgin olive oil, nutmeg, salt.

• Steam the Swiss chards, add little salt in the end and strain very well. Then, mince the vegetables and mix all together with an egg and pecorino cheese in a bowl. Please, do not add flour.
• Fry the mushrooms in extravirgin olive oil, add a hint of garlic, little salt, some white wine and cook for about 10 minutes (in the end, the wine must be well dried out). Also in this case, like for the Swiss chards, mince the champignon.
• Mix all ingredients, champignon and Swiss chard, make small balls, prepare a good coating with breadcrumbs and egg and fry them.  

 For the sweet pepper sauce you need:

a couple of peppers (you can choose between a sweet or hot pepper sauce), onion, garlic, salt, pepper, extra-virgin olive oil. Sauté the peppers, add little wine and then make a sauce.

Finally, serve your vegetable balls very warm, dip them in the pepper sauce and Buon Appetito!

 

 

Almond pastries for Easter Season, tradition and creativity

At Easter season, according to local and family traditions, we love to prepare these fragranced home-made almond pastries and it is always a pleasure to offer them to family and friends. It is a delicious dessert after lunch and in good company of a cup of warm coffee or tee. Neither eggs nor flour are inside, indeed these pastries melts like butter in your mouth, call it sublime patisserie! Like for high quality chocolate that has to be always stored in cool places, less than 18° C temperature, I wouldn’t recommend to make almond pastries at Summer time.

Ingredients: almonds, sugar, water and, for those who appreciate, rose water or only few drops of anise-flavored liqueur or seeds of anise.  

Once you have prepared the almond paste, you can use it also as filling for little pastries made of pâte sablée. Children will love them 💚 ✨

Wishing everybody a good Sunday!