Hello, it’s a new week and it is time for a new recipe! Cooking polenta does not belong to the culinary tradition of Apulia, in Southern Italy, the region where I live. However, this ingredient, which is very much used in the North of Italy, pairs very well with home fresh produces and products from my area and with those that I chose yesterday at the food market. So, let’s try it!
In the kitchen, last night, I enjoyed cooking a delicious meal, which is pretty simple to prepare, even though it takes between 90 and 120 minutes of your time to be ready and to serve to your guests.
Starting with a good frying pan, where to pour some extra virgin olive oil to heat, then add sweet rings of onion (on the occasion, I chose gorgeous red onions of Tropea), small cherry tomatoes, pieces of a good local sausage made of minced pork and veal.
As soon as the oil starts hissing in the pan, add a hint of garlic and a pinch of oregano. By the flavoury taste of each ingredient present in the pan, your mouth will start watering.
Then, it is the turn for steamed broccoli.
You can watch the video I made to see how gently they cook with the other ingredients. All of them must have a very short cooking time in order to save their “crispness” for the palate. Once the ingredients that go on top are done, let’s work on with polenta, which will be the crisp base for the single crust pie.
Boil some salted water and, out of the cooker, pour gently the necessary polenta flour for making a smooth, soft, creamy mixture.
Help yourself with a whisk to crush every crumble of polenta and make it like velvet.
Pour the polenta in the frying pan with some extra virgin olive oil (not too much!) and, with a wooden spatule, prepare the base for the pie.
While the polenta base cooks, its surface will start coming solid.
After 30 minutes, turn the polenta base upside down, in order to fry also the other side and have it homogeneously golden and crisp.
Almost in the end, add all ingredients on the polenta pie crust and some grated smoked caciocavallo cheese on top. Cover the pie with a lid for few minutes to melt the cheese.
Serve the polenta pie warm.
Enjoy the dish with a glass of your preferred wine and “bon appétit”.
Hello! We are enjoying warm Spring days, which are getting longer and longer. Sometimes, after dinner time, it might happen you want to enjoy a glass of fresh milk and perhaps a light dessert in front of a good reading. The following recipe of small daisy pastries is for those who, like me, love to bake simple genuine tastes at any time of the day. Of course children would love them too!
As for the short pastry:
250 gr all purpose organic flour
100 gr sugar
1 pod of vanilla
100 gr butter
a sprinkle of salt
2 or 3 spoons of cocoa powder
a sprinkle of cardamom
vanilla icing sugar
As for the filling:
use what you have in your pantry, or what you like best. I used some home made apricot jam for the cocoa daisy short pastries and “nutella” cream for the vanilla daisy short pastries.
First of all, make the short pastry by mixing well and very fast the ingredients all together. Only in the end, add the cocoa powder and a sprinkle of cardamom, right after you have split the mixture in two portions, in order to have two different tastes, that is vanilla and cocoa. Leave the short pastry to rest in the fridge for 30 minutes.
Start with the vanilla short pastry. Help yourself with a rolling pin and greaseproof paper and get a thin (2-3mm) layer. Make small daisies with a mould and spread “nutella” cream on the surface of the daisy, then cover it with an other daisy.Do the same work with the cocoa version of daisies, spreading their surface with apricot jam. The daisies go in the 170°C oven for 10/12 minutes.
Out of the oven they will be deliciously fragrant with a warm melting filling inside.Serve them with vanilla icing sugar on top.
Now, can you tell which tastes you like best, vanilla or cocoa?Thank you and wishing everybody a good new week!
Hello! We’re almost in the middle of February and for those, who enjoy gardening, it is time to help nature, starting to prepare the soil for the new Spring dress. On the ground, in the garden, among sleeping plants and trees, it is pretty common to find some growing plants of nettle to uproot. The nettle is a wild stingy herb, well known since ancient times, for its peculiar texture, the production of natural fibre and healthy benefits. Often, it is also used in the kitchen for making home made pasta, which turns to be a delicate dish worth to try.
Portions provided here can be for a couple of people.First of all, wash the tender stingy leaves of nettle in cold water thoroughly (be careful, use gloves!).Secondly, cook the nettles into boiling water for few minutes. Add a sprinkle of salt in the end. Thirdly, strain from the water and work the nettles in a food processor to have a thick mixture.Fouthly, mix 160 gr of processed nettles with 70gr of organic wholemeal flour (I used local ground stoned Senatore Cappelli quality) and 80 gr of yellow semolina. Since the nettles have water in their own texture, it shouldn’t be necessary to add more water for the kneading process. No eggs are necessary, since, according to Apulia culinary traditions, we do not use eggs in home made pasta making. Besides, we like to have a very light pasta dish. Add little more flour, if necessary, for a well compact mixture. Fifthly, make sheets of pastry (help yourself with a nonna papera machine, positions n. 3 or 4 for thickness) and then long stripes of nettle pasta, which you will roll up around your finger for having curly ribbons like I did in the picture. Then, leave the nettle pasta to rest for 5/6 hours or for a night.
At lunch or dinner time, the curly ribbons will take only 2/3 minutes into boiling salt water to be cooked “al dente”. I served them warm with a fresh moist tomato sauce and a sprinkle of pecorino di Pienza cheese. Of course you may serve with a different sauce you prefer.
Wishing everybody to enjoy this delicate dish, which perhaps might be an inviting, very simple, romantic idea to prepare by yourself for your loved one on Valentine’s day. ❤