A spiced chickpeas soup with coriander, turmeric and cumin to welcome this new September weekend

Hello! Soon a new weekend is going to start, so let’s welcome it with the spicy fragrances and healthy lightness of a warm soup made with chickpeas and zucchini. The spices in the soup remind of the inviting fragrances of the Mediterranean lands: the fruits of coriander (a plant that is very similar to parsley and coming from East Mediterranean area) have a delicate, warm aroma, a hint of nut and light citrus aftertaste. The second spice that we will add to the soup is turmeric: for Ayurvedic medicine, the natural root of turmeric is well known for its health benefits, as strong balancer, for its natural cicatrizant, antibiotic and anti-inflammatory effects. India is the main world producer of turmeric, a yellow ochre powder that reminds of the precious saffron fragrance, but, of course, it has a cheaper cost. The black cumin (nigella sativa) is very well known and appreciated in all Middle East and India for its peculiar benefits. Besides, cumin is also cultivated in Europe, North Africa and Asia, it has digestive properties, whets the appetite, prevents spasms and intestinal fermentations. It is highly recommended to use cumin with parsimony, since its flavour is very intense, spicy and it has just an acrid hint.

 Let’s have a look at the recipe now: 

we need about 50g chickpeas per person, 1 or 2 small zucchini, a small onion, some water or bouillon made with vegetables (onion, carrot, celery, tomatoes, herbs, extravirgin olive oil, a pinch of salt) coriander, turmeric and black cumin, salt and pepper, extravirgin olive oil.

 As for how to prepare chickpeas, the process takes a little bit longer, since we need to make the pulses to rest into a bowl full of water for a night: we will help to make the cooking process easier and cheackpeas will taste softer by adding also a sprinkle of salt or bicarbonate. Next morning, in a typical pot made of clay, pour some extra virgin olive oil, add rings of onion, chopped celery and carrot, a couple of small cherry tomatoes, one or two cloves, coriander, hot pepper, salt, chickpeas and water to cover them. We let chickpeas boiling very slow until they get done, tastefully little crunchy outside and soft inside. 

Once chickpeas are done, wash and dice zucchini and then fry gently some chopped onion in few drops of extravirgin olive oil for a couple of minutes, add chickpeas, zucchini and cover them with some bouillon made with vegetables. Sprinkle a pinch of salt and pepper and let the soup boiling. You won’t need to cook it for a long time, (about 10/15min) since chickpeas are almost cooked and zucchini taste better when they are still little crunchy. Please, won’t forget to add half coffee spoon of coriander, turmeric and cumin, but only few minutes before the soup is done, in order to keep almost intact and distinct the different aromas of the spices.  Serve the soup with cubes of warm bread and cheer the arrival of the new season with a glass of rosé wine. On this occasion, I chose a rosè wine coming from Provence (Château Routas Rouvière): fresh delightful pairing with the warm flavours of the Mediterranean cuisine.

Buon Appetito and enjoy a good weekend!

Genuine Fruit Taste in the Dish: Pork Tenderloin and Plum Velouté

  It is already September and, even though Autumn season is at the door, we still keep the fragrances of Summer season. At this proper, I would like to introduce a recipe made with plums (it should be Santa Rosa variety) from a young tree that was planted no more than four years ago in our garden and, in the last couple of years, has elegantly made low bows for inviting to the crop of its pulpy deep red round fruits. Yes, and it is time to prepare something particularly delicious with them. So,  I chose a tender lean pork fillet to make this dish and the other main ingredients are: 4 plums, 2 or 3 leaves of bay, 4 or 5 juniper berries, an idea of garlic, a clove, 3 or 4 spoons of extravirgin olive oil, a spoon of sugar, less than a half glass of white wine (your choice), salt and pepper.

  As first step, make a pesto with garlic, clove, and juniper berries in a mortar. Then, rub the tenderloin with pesto you made, add drops of extravirgin olive oil, leaves of bay and let it marinate for a couple of hours. 

  For the velouté, wash the plums, peel them and make small cubes. Start frying them very gently in extravirgin olive oil, add thinely chopped onion and leaves of bay. In few moments, you’ll see how the beautiful shades of colors of the plums will get even livelier. Add some white wine and let it evaporate. It should take about 15 minutes to have a velvety compote, it depends on how much water the plums have inside. Add a coffee spoon of sugar (at this point, a good suggestion might be to taste the velouté to be sure it is right and delicate, in good balance between an acid hint and sweetness). 

  Last step is to add the pork tenderloin in the pan and keep on cooking all together before the velouté is done. The fillet will be good in few minutes and if you notice that the velouté is getting dry too fast, add a couple of soup spoons of water in order to have a moist creamy result for the recipe. Salt & pepper in the end.

  I would serve this mouthwatering dish by decorating it with slices of plum and bay leaves and I would pair it with a glass of good red wine. Any one you prefer will be the right choice for enjoying a delicious meal. 

Bon Appétit!

Mandel potatoes and kantarellen for a warm fluffy sformato: genuine ingredients in a pot!

   In Stockholm, from Spring to Autumn season, at the weekend, from 10.00 am to 3.00 pm, it is nice to have a walk for visiting the local farmers market in Katarina Bangata, in the nearby of Götgatan. Small, sometimes improvised and graciously decorated stalls are all along a pedestrian area in the heart of Södermalm, set like colorful, natural gems in a crown made of high trees and their own light, dancing foliage. People enjoy meeting old friends and neighbourghs, talking and tasting what farmers prepare and offer them. It’s a feast of flavours for any palate: there is a plenty of local cheese, jams, fresh bread, corn, kale, inviting salami and sausages, pickled herrings, salmon and different kinds of sauces.   

‘Help yourself’, a friendly lady invites me to choose some mandelpotatis: suddenly, a recipe peekaboos in my mind and… yes, I will add kantarellen. Indeed, in this farmers market, you can see little hills of kantarellen here and there and, perhaps, this might be the reason why you can also smell a good fresh fragrance like being in the wood. Scallion, onion and eggs and then let’s go home for baking a fluffy ‘sformato’.

   We can start by steaming our mandelpotatis, it will take only few minutes. In the meanwhile, let’s fry gently, in extravergin olive oil, some chopped onion, scallion, our flavored kantarellen, salt, pepper, origan, rosemary and, right at the end, we will add also small cubes of Culatello di Zibello DOP…mmm…indeed, the fragrance of Italy pairs so well with Swedish kantarellen!

   As second step, mash the mandelpotatis and add some drops of extravirgin olive oil, a generous sprinkle of parmigiano, breadcrumbs, and one egg to make the mixture thicker. Then, in a pot, greased with butter, pour a half of the mixture. Make a second layer with the cooked kantarellen, scallion, onion and the small cubes of Culatello di Zibello, add slivers of provola piccante and a new layer of the mandelpotatis mixture. One more sprinkle of breadcrumb and few drops of extravirgin olive oil on top. Place the ‘sformato’ in the oven 200° C for about 10 minutes, or at least until the surface will be golden and crispy. Serve it warm. 

   In the end, I would toast to a friendly table by raising a glass of Cono Sur Organic Chardonnay, a fresh, young wine with notes of fruity aromas and light mineral.

   I wish everybody ‘Buon Appetito’. 

Sunday Recipe: Spaghettoni and Cauliflower Cream, the Light Taste of Summer in the Dish

The beginning of Summer is officially round the corner and the weather is a bit bizarre sometimes, any way everything looks more limpid in front of our eyes and we inhale fresh air for reinvigorating in body and soul. The rain is also a blessing for plants that gratefully share their daily ration of nourishment. Lively voices of young children, who play in the small squared garden, and those of grown-ups, who lazily sat on the benches, entertaining themselves in small conversations with their own neighbours, come and go out of the open windows. In the kitchen, as music background to sip slowly like a persistent and tannic ruby wine, a soft ‘Mediterranean Sundance’, magistrally played by the guitars of Paco de Lucìa and Al di Meola, becomes the authentic frame for our Sunday recipe. In the fridge, a small cauliflower peekaboos everytime the door is open, so it might be a good idea to cook it and prepare a nice sauce for our spaghettoni.

Let’s make a vegetable bouillon with carrots, selery, onion and tomatoes: chop everything and start gently frying in extravergin olive oil for two or three minutes, then add also some water and let boil. Again, cauliflowers will go in the boiling water until they will have a soft consistency and the bouillon will be reduced. Then, mash the cauliflowers and make a velvety cream by using the minipimer. Add a sprinkle of sea salt and pepper and melt small pieces of cheese with the fragrance of truffle in the cream. At this proper, for this occasion, I have used  Castello® white with truffle, it has an excellent taste. Besides, it is necessary to underline the fact that there is no crème fraîche in the recipe and this means that each taste is enhanced in a natural and lighter way.

Cook Spaghettoni for the right time suggested on the package, in order them to be cooked ‘al dente’ and, after having strained them, serve on a plate with a couple of spoons of cream and thyme for decoration of the dish. By the way, check whether it is necessary to add some water from the cooking process of pasta: in this case, it might not be necessary, since the cream has been prepared with bouillon and it should be moist and velvety. The taste is really good and it is worth to try.

I hope everybody can enjoy this recipe and wish a good start for the new week!

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A Light Lasagna Stuffed With Summer Vegetables

Hey, we are in Stockholm in these days and right now, while we are in the kitchen, serving a delicious lasagna stuffed with Summer vegetables, we are enjoying the beautiful bright light of the evening. Some little birds are cheerfully playing on the branches of the tree in front of the window and its green foliage dances and shines to the swish of a soft breeze. In the distance, you can even listen to the dominant sound made by the siren of a ship. Two or three segulls on the top of a roof, in the direction of Sofia kyrka, fill the air with their singing.

If you are interested in making this lasagna, here there are some suggestions that might be useful.

As for the tomato sauce, pour some extra vergin olive oil in a pan, small stripes of fresh bacon, a sprinkle of rosemary (better if it is fresh), salt and pepper, chopped onion and garlic. After two or three minutes, add the tomato sauce and let it boiling for a while. At the end, when it is good and thicker, add a small cup of water (or two), since we are going to cook the lasagna pasta straight in the oven with all ingredients.

In the meantime, we have already diced aubergines and bell peppers and we have chopped some leeks, then placed the vegetables in the oven to grill for 10 or 15 minutes (according to your own taste)

At this point, we can start preparing our lasagna, by pouring some sauce on the surface of the baking pan. Then, let’s make some layers by alternating, lasagna pasta, vegetables, spoons of tomato sauce and mozzarella. In the end, before placing the lasagna in the oven for about 15 min/ 20 min (200°), add curls of parmigiano and a sprinkle of nutmeg on the surface.

This dish is ideal served warm, paired with a glass of rosé wine for celebrating the cheerful dress of nature and midsommar, which is almost at the door here in Sweden.

A Sunday Walk into Beauty and Autumn Fragrances

Fragrances and beauty of Nature on a Sunday walk

In the light mist of a mild Autumn Sunday morning, I joined a couple of friends, Emanuela and Totò (founders and CEO of ‘Avanguardie’ environmental studio and expert guides) and a large group of trekking excursioners. Our 3 hours walk today was up on a hill, in the heart of Apulia region and Salento countryside. Soon, we stepped in a forest and had a dip into an atmosphere made of overflowing energy and tastes of fluttering Mediterranean fragrances.The light danced through the soft swaying of tall pines and just little later, it was amazing to see how the steppe,the forest again and then Mediterranean landscapes alternated one to an other until we walked along an ancient Roman path that took the group to the final destination, the rural architecture of ‘Le Stanzie’.
Besides,it was interesting to listen to the accurate explainations of doctor Marcella Saponaro: the fascinating narration about ancient myths bound to the natural world and plants; on natural remedies and, in particular, about the range of plants we met along the path; the healthy benefits of essential oils, when wisely prescribed by professionals. Oil of cedar wood, for example: one drop of it on each knee and one drop under the feet can help the balance and stability during the trekking training.

Hope you all had a nice weekend!