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 appĂ©tit”.

Thank you and until next recipe!

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Fast, easy and delicious composition

Soon it will be May and days are filled with beautiful light longer. I find that staying in the open air and working in the garden be invigorating. It is almost time for dinner and this composition of crisp vegetables paired with a warm creamy goat milked tomino cheese on soft flat bread might be very fast to be prepared and a delicious dish to be served and enjoy by sitting in the verandah. Would you like to join for dinner? You are welcome âœšđŸŒ·âœšđŸŒ·âœšđŸŒ·âœš

Bald wird es Mai sein und die Tage sind lĂ€nger mit schönem Licht gefĂŒllt. Ich finde, daß es belebend ist, im Freien zu bleiben und im Garten zu arbeiten. Bald ist es Zeit fĂŒr das Abendessen und diese Komposition von knackendem GemĂŒse mit einem warmen cremigen “Tomino” ZiegenkĂ€se auf weichem Fladenbrot könnte sehr schnell zubereitet werden und ein köstliches Gericht serviert werden, um in der Veranda zu genießen. Möchten Sie zum Abendessen mitmachen? Bitte âœšđŸŒ·âœšđŸŒ·âœšđŸŒ·âœš

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 TrÀdgÄrd

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 AppĂ©tit’!

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

Choose a pattern for your focaccia: just the way you like it

In the early morning, before going to work, you can prepare a soft mixture for a focaccia dough. You need the following ingredients: 500 gr all purpose flour, 40 gr extra virgin olive oil, 9 gr yeast and some sugar, (the tip of a coffee spoon) which will help the soft mixture to leaven, 300 ml water, 10 gr salt. Then, leave it to bubble and rise for four or five hours at least. At this point, you will make the focaccia by pouring the mixture on the oiled surface of a baking tray. Work on and stretch out the dough with the tip of your fingers. Cover the dough with a clingfilm and leave it to rise again for about 20 mins.

Then, choose to decor the focaccia by making a pattern with the delicacies you prefer and bake it in the oven 180°/200° C. Perhaps you can make an emulsion with water, extra virgin olive oil and sea salt and just paint it on the surface of the focaccia. Or you may choose to go for brie cheese, fried rings of leek, slices of sweet and sour bulbous of Leopoldia comosum (an inviting delicacy from Apulia culinary tradition) and a hint of thyme leaves. Whether in a way or in an other, your focaccia will taste very appetizing and much welcome by your table-companion. Enjoy it. Thank you.

In Stockholm auf einem kleinen Boot

Segeln auf einem kleinen Boot entlang von Lichtwellen unter gemĂŒtlichen Stockholmer Gewölben.

Einen schönen Juli-Monat