A small timballo of aubergines for this first October weekend

   Hello, a nice weekend to you all! October was announced this morning by good weather and mild temperatures. On this occasion, I would like to introduce a recipe that my mother taught me when I was a child; indeed, it comes from my culinary memories at Summer holidays, best time for learning how to cook! So, today, the recipe to dedicate to the first weekend of the new month will be a small ‘timballo’ made with aubergines.

   Looking back very briefly at history and at the long tradition of this amazing vegetable, which has its origins in India and perhaps is 4000 years old, ancient docs attest its arrival in Italy during the Middle Age, but it is only in the 17th century, through the great work of spreading and promotion of the religious Carmelite Order that the aubergine is finally appreciated in Southern Italy at first and then all over Europe. From then on, the aubergine has come one of the main ingredients of the Italian cuisine. During the WWII, it is common among shepherds and peasants to use even the leaves of the aubergines, by drying them in the sun for making cigarettes and sigars to smoke instead of tobacco, since this latter was not available by that time of history.

   Back to our recipe, dice an oval black skinned aubergine in small cubes (please, do not peel it, since its skin has relevant healthy benefits for pancreas and guts, whereas the pulp is rich in fibers, potassium, phosphor and calcium, vitamin A and C). Then, in a large pan on the stove (medium temperature), pour some extravirgin olive oil and let it to get warm. As soon as the oil starts lightly hissing, add chopped onion, scallion, a tiny idea of garlic, three or four cherry tomatoes, a couple of pieces of lemongrass and mix all together. In the end, add the diced aubergine and keep on cooking all ingredients together. Pour little white wine and a sprinkle of thyme, majoram, bay, hot pepper. Since the aubergine has a spongy pulp, I would suggest to add more extravergin olive oil in case the aubergine seems too dry. Any way, by adding a sprinkle of salt, the aubergine will release some water since this vegetable is made 90% of water. Keep on cooking until it becomes smooth and almost creamy. Then, out of the stove, pour the mixture in a bowl and leave it for some minutes to get cooler. Add one egg, grated parmigiano, some breadcrumb to make the mixture thicker, parsley and small pieces of speck from Alto Adige  (the fragrance of it will be particularly tasteful with the aubergine).

   Next step is to grease a terracotta mould for timballo with few drops of extravirgin olive oil and a sprinkle of breadcrumbs. Pour the mixture in it and bake for about 15 mins (moderate temperature, about 200° C) until the surface becomes golden and crispy.

    Serve it warm, perhaps with some julienne vegetables, or, even better, add a couple of spoons of warm tomato sauce, it will taste delicious!

Buon Appetito 

Beetroot cream: a simple recipe for inviting appetizers. Have a try!

Hello! Sometimes, when I’m in Stockholm I enjoy to visit the Saluhall  in Östermalm, the ancient food market built in 1888. There is a nice cosy atmosphere and people may sit and have a meal or look for special food and delicacies. Since I like trying recipes, once I bought some fresh beetroots and Chèvre cheese and, at home, I prepared a light tasteful cream for appetizers. 

  • First of all, it is necessary to peel and steam the beetroots to get them softer. Then, chop and fry them very gently in extra virgin olive oil just for few minutes. In the pan, you may also add rings of red onion, scallion, very little lemon grass, salt & pepper. Right at the end, a sprinkle of parsley and some pine nuts are the perfect tasteful touch for the recipe. Perhaps you might serve a small portion of it as salad. Better if it is warm, indeed, you will find that its flavour is delicious !

  • Next step, make a cream of all ingredients with a mixer.

  • Or add crème fraîche to all ingredients and then process with the mixer.

Sourdough rye crispbread and rosemary flatbread are perfect for spreading this velvety delicacy on. 

I may suggest some pine nuts on top of one version of the appetizer and small pieces of Chèvre cheese and parsley on top of the other.

I hope you will enjoy the taste and wish buon appetito!

Have a good week.

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.

Weekend Recipe: Snails from the garden and drops of homemade garlic sauce

068 lumache e salsa all'aglio

Off the busy activities of the week, here we are to relax and enjoy one of those little things that we love to do at the weekend and, since cooking is one of my favourite, let’s do it, let’s go in the kitchen! In the meantime, the splendid voice of Ella Fitzgerald will flow like a soft wave, and the light of the day will paint of vibrant colors this Sunday afternoon. We had a bizarre weather, during the last week: how good occasion to explore the garden in the early morning and look for snails! It is an old tradition that I learnt from my family when I was very young and, since we do not use pesticides in our small orchard and on our vegetables, the only way to prevent the snails from eating our salad is to prepare a delicious dish by using them as main ingredient.

So, here we have a good handful of snails that we submit to the ‘cleaning’ process by leaving them in a covered bowl for two or three days, and then, after having sprinkled some flour on them, leave them again to rest for a couple of days more. Then, wash and strain them and add some salt. Keep on working energically with your hands (in the bowl) in order to get both foam and impurities out of the snails. Wash, strain and start cooking them.

In a pan, pour and heat some extra virgin olive oil, add rings of onion and leaves of sage and, as soon as the extra virgin olive oil starts sizzling, add the snails and keep on cooking. The fragrance of sage will melt in the air with the fruit spiced flavour of the extra virgin olive oil. Add a sprinkle of salt and pepper.

As for the garlic sauce, which is widely prepared in all the Mediterranean area and served in different and well distinct versions, crush a couple of cloves of garlic in the mortar. Then, by using the pestle, work it, add an egg yolk (room temperature), few drops of lemon, white pepper, a pinch of salt and pour gently, drop by drop, some extra vergin olive oil. Whisk the emulsion like a mayonnaise. As for me, I prefer to do it by hand instead of using the blender for having a velvety thin sauce. In case the sauce will be thicker, you may add a teaspoon of warm water at a time.

Serve the snails by decorating the plate with few drops of garlic sauce and fragranced leaves of sage, warm crisp buttered bread and pair the dish with a glass of very good beer.

Enjoy a nice dinner!

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Familiar Culinary Tastes and Flavours of This Time of the Year

Christmas recipes - Polpettone

Good morning,

the first light of a new day is slowly rising on the beginning of a November week. Everything is soft, calm outside of the window, leaves timidly tremble and gently swish on the tree making glowing a myriad of little stars all around, everything is the promise of new things to do that will bring us in the usual working activities. Looking around, some balconies are already decorated with Christmas lights, indeed also visiting some shops you can feel that warm cosy Christmassy atmosphere. So, why not starting  with familiar culinary tastes and flavours of this time of the year? How about those traditional meals, prepared with heart and simplicity that once and still make together different ages in a family tree?

Let’s prepare one of the most popular, cheap meals that children and growns up cheerfully welcome during Christmas celebrations: today we’re going to make a ‘polpettone’ (meatloaf) according to my family recipes notebook. First of all, it is neccessary to say that if you have little time to prepare it, perhaps it is better to make more than one and smaller ‘polpettoni’, since it is easier and faster to cook them. The ingredients are: minced beef and pork (500g should be ok for four meatloaves), 1 or 2 eggs, a sprinkle of salt, marjoram, thyme, chili pepper powder, fresh parsley, bread crumbs, grated parmigiano, and little red wine (I have used half glass of a full-bodied, ruby fruity Primitivo from my land, Apulia). Next step is to mx all together, make a meatball and stuff in the middle some thin slices of ‘Mortadella Bologna IGP’ and small cubes of spicy ‘Provola Auricchio’. Work the meat loaves with your hands and fry them in extra virgin olive oil for few minutes until they will have a golden brown surface. Place gently the meatloaves in a sauce pan, where you have already prepared a smooth bell peppers cream (red onion, extravirgin olive oil, bell peppers, small cherry tomatoes, red wine, salt and pepper, vegetable bouillon. Cook it for about 15 min and then use the minipimer to make a cream) and keep on cooking the meatloaves until they will be well done, avoiding the melted cheese to come all out (let’s say about ten minutes more). Serve very warm with the bell peppers cream, good farmer’s bread and a glass of intense red wine. Wish everybody bon appétit and have a good week!