Crisp single crust polenta pie topped with broccoli, sausage and sweet Tropea onion. It tastes so good!

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”.

Thank you and until next recipe!

🌱🌼🌱🌼🌱

The genuine habit of baking home made bread

There is a good fragrance of home made bread in the kitchen tonight. Actually, it is almost one year that this genuine habit of baking home made bread has taken place in my kitchen. More precisely, about once or twice a week, the kitchen looks like a small bakery, where I enjoy to make and bake different kinds of flavourful bread. Today, I baked some “panzerotti” or “calzoni”. It is leavened dough stuffed with fresh tomatoes sauce, a sprinkle of oregano, mozzarella and cow milk ricotta cheese. In my region, that is Apulia, in Southern Italy, you can bake this delicacy in the oven or fry it. It is an excellent snack, which both children and older children would love to bring with in a basket as an excellent snack for a picnic or for a party in the garden. I hope you will enjoy to try. Thank you!

Warm shades of Autumn in the pot

Hallo! November is right behind the corner and, day after day, the Autumn season is offering us an extraordinary palette of tones, from pale golden yellows to bronzed oranges and browns, flaming reds and violets, till silver green and grays, which leaves wear once they start their mesmerizing, melancholic dance from the trees down along the sides of the streets. There is something soothing and mystic in their graceful pirouettes, which fills the air with beautiful, lively waves and serendipity. Autumn is also an inspiration for my kitchen and today, after a quick check at some family old food notes, I decided to prepare a couple of tasteful dishes we enjoy to make at this time of the year. So, in the garden, where temperatures are still around 20°/22°C in these days, I chose herbs like tender bay leaves, sage, rosemary for a bouquet garni to add in the pot together with the other ingredients for a rich stew. The dish of small bites of tender beef and pork cooked in a special pot by the fireplace represents an old family gastronomy tradition, which once took many hours of slow cooking in the day before being well done. Nowadays, we are ready to serve this delicacy on our table in 2 or 2,5 hours. Starting with pouring some extra virgin olive oil in the pot, then I added the bouquet garni, a couple of small onions, some juniper berries (2 or 3), a couple of cloves, some garlic, the bites of young beef and pork in the end. As soon as the meat started hissing, it was necessary to brown it gently on every side, in order to seal the surface well and keep the tenderness of meat and its juices inside the bites. For this reason, I didn’t add salt and pepper until the end of the cooking process. After several minutes, I added some red local wine and kept on stewing. Finally, I added pieces of celery, carrot, local new potatoes, king trumpet mushrooms (Pleurotus eryngii), cherry tomatoes, then covered everything with warm water and brought to simmer for the time necessary to have a slow cooked well done stew. Salt, pepper and a sprinkle of parsley right in the end. I served this warm dish with some home made, broken in small pieces tagliatelle (noodles) cooked for less than 5 minutes straight in the broth of the meat. As for the mixture of tagliatelle, I used only hard wheat (Senatore Cappelli) flour, semolina and water and the outcome was an excellent, “al dente” cooked pasta.

Rosendals Trädgård

As already mentioned above and you can also see in the featured picture, I prepared also one more dish basically made with pumpkin. I was only a young child when I learnt from my aunt how to make it. After having steamed only for few minutes some thinely sliced pumpkin in order to soften it, I salted it. Then, I oiled and sprinkled with breadcrumb a pot and started making layers of pumpkin. Each layer had a sprinkle of breadcrumb and black pepper powder, an idea of garlic and sage, some small capers, few drops of extravirgin olive oil and apple cider vinegar. I left the pumpkin to rest for 15/20 minutes and then it was good to be served as side dish. Wishing everybody, who want to try to make these delicious recipes ‘Bon Appétit’!

A good All Saints’ Celebrations weekend and be safe, everybody ❤

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

Small gnocchi made of semolina and green sparrows

During this Spring season, let’s keep on enjoying good genuine tastes in our dishes. Today, for lunch, I prepared a light soup with sparrows bouillon and home made semolina gnocchi.

Starting from the bouillon, I chopped eight (n.8) fresh green sparrows and started frying them gently in a sauce pan with a couple of soup spoons of extra virgin olive oil, small cubes of bacon, sliced onion and an idea of garlic. Five minutes later, I added some water (about half level of the sauce pan), three or four cherry tomatoes, a sprinkle of black pepper and little sea salt, covered the sauce pan with a lid and kept the bouillon cooking and boiling slowly for 30 or 40 minutes.

As for the home made semolina gnocchi, in a large pan, I poured 250 ml of milk (ingredients are for one person), let it boiling and then, slowly, I added 75 gr of semolina flour, a sprinkle of salt, and kept mixing and stirring in order to have a smooth velvet mixture with no clots, which, after (more or less) 20 minutes got well thick.

Far from the stove, I poured the semolina mixture in a small greasy bawl and, as soon as it was a little bit cooler, I started making and shaping small balls (gnocchi) on the wet palm of my hands. After that, I dipped gently the small gnocchi in the boiling bouillon made with sparrows only for three/four minutes and then, served them very warm in a bowl. I hope you will enjoy making this light and genuine dish and wish everybody bon appétit and a good weekend!

Let’s make small zucchini boats and red onion sauce for dinner

The red onion hisses in the pan with a couple of soup spoons of extra virgin olive oil. This is to start preparing a red onion sauce to be served with small zucchini boats on your dinner table. Leave a couple of red onions frying gently for about 20 minutes. Then, add a leaf of bay and a clove to broaden the flavour. Melt a soup spoon of all purpose flour in the onions with half glass of white wine and leave this latter to evaporate. Add a sprinkle of sea salt and chili pepper in it. Remove the leaf of bay and use the minipimer to make a smooth sauce with onions. Only if necessary, add little more white wine, sugar and then place again the sauce for few minutes on the cooker to make it sweeter and thicker.

Ingredients for the onion sauce: 2 red onions, a clove, a soup spoon of all purpose flour, a leaf of bay, 2 soup spoons of extra virgin olive oil, half glass white wine, a sprinkle of salt and chili pepper, (some sugar if necessary).

As for zucchini, split each of them in half. Use a corer for removing the pulp inside and make little boats. Save the pulp, which you are going to use later on for the filling. In a pan, toast some breadcrumbs in extra virgin olive oil (a couple of soup spoons). Then, out of the cooker, add some milk to the golden breadcrumbs, mix all together soft and leave to get cooler. In the meanwhile, steam the small zucchini boats for 5 minutes and add salt in the end. In a bowl, make a mixture with breadcrumbs, add the chopped zucchini pulp, salt, an egg and small cubes of spicy provola cheese. Mix well and fill the small zucchini boats with the stuffing. Few drops of extra virgin olive oil on top and place the small boats in the oven for about 30 minutes (180/200°C). Serve them very warm with the sweet/spicy onion sauce. I wish everybody bon appétit!

Ingredients for the small zucchini boats: 3 or 4 zucchini, 1 egg, 200 ml milk, extra virgin olive oil, 2 or 3 soup spoons of breadcrumbs, small cubes of spicy provola cheese, a sprinkle of salt.

Home made white lasagna for the Easter table

It is the beginning of the first week of Spring and, in the range of crops at the food store, we might find the asparagus that can be chosen as privileged ingredient of several dishes for the Easter table. During the last weekend, I made some different kind of fresh pasta at home. For the dough, according to the gastronomy tradition of my region, Apulia, I used simply good local flours (Senatore Cappelli and semola) and water. No eggs were necessary and, in this way, the dish could be a bit lighter. What is more, you can store the fresh pasta in the fridge for a couple of days. At this proper, for example, I use to alternate layers of lasagna on layers of fridge papers that are cut of similar sizes of lasagnas and store them accurately in the fridge.

As for the recipe about white lasagna dish, you need few simple steps for making it. 1. After removing the lower wooden ends of the asparagus (you need three or four per person), steam them for five minutes and then put them in a pan with a couple of spoons of extra virgin olive oil, a fragrant idea of garlic and cook them for few minutes more. 2. Make a smooth velvet Béchamel sauce. Melt some butter (I used about 30/40g), add a very small idea of garlic in the pan, if you like it. At this point, out of the small cooker, add slowly some all purpose flour (I used a couple of soup spoons) and mix it with the butter. Work it very well in order to dissolve each lump and have a smooth roux. Back on the small stove, add gently hot milk (250 or 300 ml) and keep on stirring and whipping until the white sauce is done. Add a sprinkle of salt, grated nutmeg and melt one or two generous handfuls of grated Rodez cheese (please, see the previous recipe – crêpes). 3. Cook lasagna pasta for about 5 minutes in salt boiling water. Then, strain and leave lasagna to dry on a clean towel on the table. Before starting with layers of lasagna, pour a couple of soup spoons of béchamel sauce on the surface of the cocottes and then alternate n. 4 layers of lasagna with béchamel sauce, asparagus and pieces of mozzarella cheese. 4. Place in the oven 180°C/200°C for about ten minutes (please, don’t leave it too long, in order to still have a moist surface) and then serve it very warm. I hope you enjoy the recipe and wish everybody ‘bon appétit‘.

Enjoy the music

Home Made Fresh Pasta at Christmas Time

Here we are! It’s the second weekend of Advent and, in the kitchen, on Sunday morning, we enjoy making fresh pasta. Actually, serving ravioli to guests at our Christmas table can be an excellent idea but we are going to use alternative ingredients for the stuffing, such as sheep milk ricotta cheese (250gr), parmigiano reggiano (50gr) and a pear.

  • As first step we make a thin sheet of pastry. The manual pasta making machine (nonna papera) is the faster solution if you are in a hurry or you may use a rolling pin if you are familiar with it. The proportion of the ravioli mixture for a couple of people is 250g semolina, one egg, little oil, water. Of course, you can add ingredients according to the number of your guests. As soon as the mixture is done, leave it to rest for an hour.
  • In the meanwhile, cut a pear in very small cubes, add a yolk, ricotta, grated parmigiano cheese and mix the stuffing for ravioli pasta.
  • Then, make small discs of ravioli pasta, stuff them with a spoon of the cream made with pear, ricotta and parmigiano cheese, seal them hermetically.
  • Cook ravioli in boiling salted water for few minutes and, as soon as ravioli come up on the surface of the boiling water, it’s time to strain them.
  • Finally, serve them warm in a dish with melted butter, grated sheep milk cheese and papaver seeds on top.

Buon appetito and wishing everybody a good new week!

Taraxacum potato gnocchi on a velvet Taleggio cheese cream

   Hello and welcome to a new Autumn week-end, which will bring a new good recipe to try for those of you, who love cooking! The morning crisp November air is an inviting call for a relaxing walk through narrow paths in the countryside, where, perhaps, it is possible to find out and picking wild (safe) vegetables, mostly known as excellent ingredients for a tasteful kitchen. So, taking inspiration from a simple, seasonal soup, made with taraxacum, which is pretty popular in Apulia, in Southern Italy, and that my Mom keeps on preparing quite often at this time of the year, on this Sunday, we are going to make taraxacum potato gnocchi on a velvet Taleggio cream. In my opinion, this delicious dish seems to be an ideal junction  among genuine ingredients, which, coming from different places from North to South, have both benefit healthy qualities and peculiar tastes that can be clearly perceived from gourmets.

   We will start 1.steaming potatoes and then replacing them in the fridge for a night. (At this proper, I would like to add that I found some good local potatoes at the food market, which still had the earth on the thin peel and looked compact inside in the middle, ideal for preparing gnocchi). The next day, before lunch time, we will keep on preparing the dish, by 2.mashing the potatoes and 3.boiling the taraxacum for few minutes. Then, after 4.straining the vegetable, we will keep on 5.cooking it in a pan with some extra-virgin olive oil, an idea of garlic, little chopped onion, salt and pepper, few fresh tomatoes, a sprinkle of goat cheese. Since we will 7.add the minced taraxacum to the mashed potatoes and 8.work both the ingredients together for making a mixture, it is highly recommended to 6.’dry’ the taraxacum from the juice during the cooking process, in order to have a solid mixture. The proportion of ingredients I used and I may suggest for potatoes and taraxacum mixture is about 200/250gr potatoes : 100/150gr cooked taraxacum. Of course, it depends on the type of potatoes used, the cooking process of the taraxacum and the number of guests at your table. As for the mixture, I added an egg and some organic durum wheat flour (not too much, since I prefer to feel the potato taste rather then the flour’s that has the task to bind the main ingredients) during the working process. Once the 9.mixture looks compact, we will 10.make a long thin cylinder and then 11.cut it in small gnocchi. For 12.preparing a smooth taleggio cream, it is necessary to melt a couple of generous pieces of Taleggio cheese, a knob of butter into some crème fraîche and to add a sprinkle pepper in it. Then, we will 3.pour the gnocchi in boiling salted water and wait for a couple of minutes until they will come out on the surface of the water. In the end, 14.strain accurately and serve them on a dish with some velvet Taleggio cream and parsley. 

I hope you will enjoy the recipe some time and wish everybody a good new week!

Buon appetito, bon appétit, smaklig måltid!