“If I were a child…”

Just close your eyes for a moment and imagine:

“If I were a child, I would certainly love my parents cycling me around on this super fantastic cargo bike for kids. On this dream house there would be plenty of room to share with other members of the family and friends, for the sky, the sun and little clouds and for the whole universe. Together, we would go like the wind along city streets and country paths and in the wonderful world of children, where adventures take place.”

Enjoy a good weekend, everybody!

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!

 

 

Savoy cabbage ravioli

Hello, for those, who enjoy cooking, it is always nice to dedicate some time of yours to  prepare genuine, home made dishes for family and friends. So, my small culinary tip for the week-end is a light ravioli recipe that perhaps your children would enjoy to help preparing as well. After making pasta sheets, by using only local organic flour and water, I chose my pasta fan shape and made medium-sized discs, which I filled with stewed savoy cabbage, excellent fragranced mortadella Bologna, raisins, pine seeds.

I cooked ravioli in salted boiling water and as soon as they tasted ‘al dente’, they were drained and served warm, topped with a drizzle of extra-virgin olive oil and a sprinkle of excellent pecorino cheese from Tuscany. An alternative to extravirgin olive oil, might be to melt a nut of fresh butter, according to your choice and taste.

The flavour is delicious and all I can add is to wish ‘buon appetito’ and enjoy the week-end to everybody!

nonna papera

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

almond pastries

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!

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!

Appetizing croquettes made of vegetables and sweet yellow tomatoes for a smooth sauce

   The new week started with its usual rhythmic step but then, in the middle of the day or when activities allow a break, that is the time for turning your sight, looking at nature and enjoying the splendid work of art the Autumn season is making of it. Since it is almost lunch time, I will prepare some light croquettes made of wild chicories I bought from an old friendly peasant that knows where to find them along the stony paths in the countryside.

   The thought run to the past, to a family tradition we had when I was a little child and it was right at this time of the year: indeed, my aunt, during the week-end, visit us for a cup of warm coffee and then, all together, her sister and my Mom used to have a drive to her plot of land in the countryside, where, in the soft light of a mild afternoon, we enjoyed picking wild chicories and other vegetables, which then were prepared as the local gastronomy suggested.

   Back to the recipe of the day I have in mind, first of all, it is necessary to check the wild chicories, washing accurately and boil them for few minutes, in order to remove the bitter taste. After that, the chicories go in a pan with some extra-virgin olive oil and, as soon as they start hissing, it is necessary to add some bouillon made with vegetables to enrich their taste. Next step, far from the cooker, is to strain and chop the wild chicories up. So, in a big bowl, I prepare an homogeneous mixture made of wild chicories, an egg, grated goat cheese, breadcrumbs, some milk, a sprinkle of pepper. Working with hands the mixture, I make small croquettes stuffed with tiny cubes of provolone fiaschetto cheese (I chose this kind of cheese because of its light spicy taste that matches so well both with the mixture of vegetables and the sweet sauce made of winter yellow tomatoes, I am going to prepare for the croquettes). After breading, the croquettes go in the oven with few drops of extra virgin olive oil for about 15 min 220°C until their surface will become gold and the cheese will start melting inside.

  In the meanwhile, as already mentioned, let’s prepare a velvety sauce with those typical winter yellow tomatoes. It is simple: it is necessary to have some extra-virgin olive oil in a pan, onion, an idea of garlic, a piece of carrot and celery and then add the tomatoes, hot pepper, a sprinkle of salt. It will take only  few minutes to prepare a smooth sauce.

   Serve the croquettes very warm and with the sweet yellow tomatoes sauce and some parsley as decoration for the dish and ‘buon appetito’!

 

 

 

Orecchiette and Chanterelles: season ingredients for an appetizing Sunday meal

   Last Sunday morning, the sky was clear and temperature was mild: it was the promise for a good walk into nature soon. After sipping a cup of warm coffee in front of the kitchen window, I thought it was time for making orecchiette, as typical among the Sunday meals, according to Apulia gastronomy suggestions and traditional old habits of my family. As for the home-made pasta dough, ingredients are very simple, only water and good flour (I used organic Senatore Cappelli flour as usual for its excellent qualities and ancient genuine taste).

   For the dish I had in mind, there were some flavoured chanterelles in the fridge that I bought the day before at the local food market. Since, it was not my intention to use the mixer for making a sauce, I did prefer to chop the chanterelles in very small pieces. So, in a pan, I poured some extra-virgin olive oil, small cubes of fresh bacon, which soon started to ‘sweat’, giving a very tasteful smell, then I added an idea of garlic, little chopped onion, some white wine and the chanterelles. Sprinkle of thyme, rosemary and hot pepper were added to make a more intense flavour, while a couple of spoons of crème fraîche was for amalgamating the ingredients in a smooth homogeneous sauce; salt went right at the end, in order to preserve the chanterelles from loosing their own water during the cooking process.

   Once the orecchiette were cooked and tasted ‘al dente’, they were added in the pan with the chanterelles sauce and a sprinkle of small parmigiano flakes just for a couple of minutes and then, the dish was ready to be served with a simple parsley decoration.

   Hoping you are going to try and enjoy this dish, I wish everybody a good week and ‘Buon Appetito’.

 

Rice au gratin, an old family recipe that children love

   It was wonderful to spend some time with my Swedish friend Katarina and her beautiful family last week-end. We arranged to meet for going to the food store together and choose some ingredient for preparing an old recipe my grandmother used to make at Christmastime, when the whole family was finally together at home.

   Children agreed with us for the choice, indeed they welcomed the idea of rice au gratin with a cheerful ‘wow!’ and, on the other hand, they had the task to prepare a special dessert for all of us.

   At home, Katarina and I started to peel carrots, chopping them with celery, onion and garlic and, once everything was done, all ingredients went in a big sauce pan, on a stove. We poured some extra-virgin olive oil and the vegetables started frying lightly. Then, it was the turn for the veal minced meat and a sprinkle of thyme and, after the lumps of meat were all melt with a wooden spoon, we added the tomato sauce, some salt and kept on steering, being careful the sauce did not stick on the surface of the sauce pan. Besides, some water was added in order the sauce be not too much thick.

   In the meanwhile, the rice was prepared in an other big pan (boiling salt water) and when it was done and the rice was strained, few roses of butter and grated parmigiano reggiano were added for ‘mantecare’ it. Then, off from the stove, the tomato sauce was poured in the pan, where the rice was, and Katarina kept on working on it with great energy until it was all homogeneous.

   At last, we made layers of  rice in a casserole (greased with few drops of extra virgin olive oil), alternating them with layers of mozzarella and placed it in the oven at a temperature between 200° – 250° C for about 20 minutes in order to have a golden surface on the rice. In this case, we didn’t add breadcrumbs nor eggs, since the rice was well ‘mantecato’, having a similar ‘gratin’ effect as well in the end and, what is more, it is a gluten free recipe.

   All the family liked this delicious and simple dish very much and, in the end, we did enjoyed the presentation of a fantastic dessert our little pâtissiers made with meringues, vanilla ice cream, whipped cream and chocolate for decorations (worth a couple of spoons  for taste and some more).

   Wishing everybody a good week!

 

 

 

Garlic, a natural healthy ingredient for a very simple and tasty Italian recipe, ‘Spaghetti alla Carrettiera’

   Hello! There is a soft breeze in the air that gently touches flowers, trees, foliage in the garden today and nature is in a mesmerizing dance of light. Small pink flowers of wild garlic (allium), resembling tiny bright cups among lush backgrounds of artichokes plants, softly move and humbly bend on their own thin long stalk in a gracious bow. Inspiration! I just came up with the idea of making an old recipe belonging to Southern Italy culinary tradition: ‘Spaghetti alla Carrettiera’.

   As well as being one of the main and mostly used ingredients in gastronomy, garlic has also been known for centuries for its therapeutic benefits. Indeed, in the past, its intense taste was wonderfully much appreciated both as remedy and in the kitchen. Actually, it seems that in the old Egypt, the slaves, who built the pyramids, used to have garlic in plentiful quantities, in order to feel themselves stronger and healthier. What is more, it was found out that in the tomb of Tutankhamen, bulbs of garlic were there, perhaps in order to keep evil spirits far away.  Even Hippocrates, the father of medicine highly recommended garlic for its medicine benefits. Pliny the Elder in his well known Historia Naturalis made references to the garlic for its therapeutic qualities. In the Middle Age, physicians used masks stuffed with garlic to protect themselves from diseases. During the First World War, the garlic was widely used for disinfecting wounds carefully, when there was lack of conventional antiseptics. In addiction to all this, garlic is an excellent vasodilatator, since it lowers the blood pressure and it helps to prevent heart illnesses.

   If in the Chinese cuisine, garlic and ginger are considered the most important fragrances, both for the Indian and West cuisine, garlic adds taste to all different kinds of meat, fish and vegetables dishes. It is a privileged ingredient for the Mexican and South-American cuisine and also for the French cuisine, where it is possible to enjoy garlic fragranced butter, mayonnaise and soup.

 

spaghetti alla carrettiera

   As for the Italian dish, ‘Spaghetti alla Carrettiera’, the traditional recipe specifically coming from Eastern Sicily and widely spread everywhere in Southern Italy with all its own variations, we can point at it as representative of simplicity, since, it is very easy to make and based on very few ingredients that mostly we have in our kitchens. At this proper, garlic is one of those ingredients that we use quite every day.

  First of all, chop fresh parsley and garlic and fry gently in some extra-virgin olive oil. Add rings of onion, hot pepper and a sprinkle of oregano. In the meanwhile, cook spaghetti in boiling, salted water. Even though it is a very simple recipe, the ingredients have been carefully chosen, for keeping the high quality of the dish. So, here we have artisan ‘spaghetti alla chitarra trafilati al bronzo’, which are excellent for their rough surface that holds all different kinds of condiments and they taste perfect when ‘al dente’. Drain the water (save just a little of it, in case you have to add later on in the cooking process) and pour spaghetti in the pan, where you fried chopped parsley and garlic. If spaghetti look dried, then add little of that water you saved before and keep on cooking shortly on high flame. In the end, after removing from the stove, serve spaghetti very warm with a sprinkle of fried golden breadcrumb and ‘buon appetito’!