It was a bizarre weather today, since, after a warm and sunny morning, at dinner time, it seemed it was almost going to rain. Any way, there was a cosy atmosphere in the kitchen, listening to Rachmaninov and cooking some pork (prosciutto) and peppers. 1. Starting from a couple of peppers, I grilled them in the oven and, still hot, I removed their skin. Then, after making small stripes of them, I cooked peppers slowly for about 10/15 minutes in a pan with a couple of soup spoons of extra virgin olive, some capers, spicy local green olives, finely chopped fresh garlic. Besides, there I added an anchovy to melt and mix with the other ingredients in the pan. 2. As for the pork (prosciutto), firstly I chopped some fresh herbs from the garden, like rosemary and sage, together with garlic and spread them on the surface on both sides of the pork. Then, secondly, I placed the pork in a pan (moderate flame) with a couple soup spoons of extra virgin olive oil and some white wine and let it cook until the wine evaporated. Salt and black pepper right before removing the pan from the cooker. In the end, I served the pork very warm with peppers and a sprinkle of toasted breadcrumbs on top. By the way, peppers recipe might taste also really good as sauce for a dish of rice or pasta. The choice is yours. Many thanks and bon appétit.
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!
It is Sunday afternoon, the sky is painted with golden, orange shades of light and from the garden you can listen to little birds chirping in a choir and chasing each other, joyfully flying from a branch to an other of the fruit trees in blossom. Meanwhile, in the kitchen, the fragrance of fresh herbs straight from the garden invites to prepare a bouquet garni for something appetizing at dinner time. During the week-end, I had the chance to choose some chops of veal and pork for the stew by the local food market: indeed, the meat has some hints of fat, it looks very tender and juicy so, it would be nice to cook it by providing a delicious Mediterranean taste.
Here the suggested quantities can vary because of the presence of salt in some ingredients, thus it is necessary a more accurate control for balance with salt:
- 600 gr veal and pork
- 3 or 4 anchovies in extra virgin olive oil
- 20/30 gr capers in salt
- fresh herbs (rosemary, sage, thyme) for a bouquet garni
- 1 lemon
- extravirgin olive oil and white wine
- a clove or two of garlic
- wheat flour
- salt and pepper
Flour the chops of veal and pork and fry them golden in a pan with some extra virgin olive oil, salt and pepper, a clove of garlic and the bouquet garni. As soon as the surface of the meat will be lightly crisp and golden, add half glass of white wine (the one you prefer) and let it evaporate. Then, cover the pan and cook the stew (lower flame) for about half an hour. Remove the bouquet garni.
In the meanwhile, mix together anchovies with previously washed capers (both of the two ingredients are thinely minced), some garlic, chopped parsley, the grated peel of lemon and few drops of its juice. Keep on mixing the sauce until it becomes homogeneous, add a sprinkle of flour if it is necessary to make it thicker, cover and keep on cooking for five minutes more. Serve the stew of veal and pork very warm and the fragrance of a Mediterranean taste will be exalted and melt in your mouth.
I hope you will have the pleasure to try the recipe and enjoy the dish with family and friends and since the week is going to start soon, I wish everybody a good new one!