The small boat continued its journey, gliding smoothly, light and rapid on small waves that played chasing each other along the summer route.
Some pics from my visit to Drottningholm Palace. I booked a guided tour and did enjoy the visit.
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!
It is the third Advent week, and it is less than ten days for Christmas day. Outside, in the garden, the air is crisp and invites to have a cup of warm coffe in your hands. Three small candles brings light into the darkness of the early morning. Soon, the sunrise will fill the sky with its golden pink brightness. Winter season is just behind the corner and, according to the good agricultural practice, fruit trees need to be pruned in order to be prepared for the new Springtime. Since every season has its own crops, now it is time for beautiful plants of cardoon in our vegetable garden, they are ideals for warm tasteful soups and, at this proper, in Apulia, Southern Italy, it is common to cook cardoons in many different ways. The recipe, I am going to make today, combines, calling to a culinary harmony, savours and food products of the Northern regions with those coming from the South. Step by step, we are going to build the dish, by adding the ingredients it needs.
First of all, let’s work a mixture made of good ecological flour and water and make sheets of pasta for ravioli. I have used 200/ 250 gr of Senatore Cappelli flour and about a glass of water. You can help yourself by using a manual Nonna Papera machine for home-made fresh pasta at first, then choose to use a fan-shaped mould for ravioli or simply use a glass to make discs and, in the end, once the filling is in the center of the disc, press the tips of a fork to seal along the border of ravioli.
As for the filling, make a mixture made with mashed local potatoes (at this proper, I steamed Sieglinde potatoes, a variety that is firm on cooking and has high nutritional values), add a sprinkle of salt and pepper, chopped onion lightly fried into extravirgin olive oil, a couple of soup spoons of grated local ‘pecorino’ (sheep milk) cheese, small cubes of Speck from Alto Adige and raclette cheese, rosemary. Fill the center of the raviolo disc and close it in the way suggested above.
The third step is to prepare the cardoon cream. Sauté the cardoons and some cherry tomatoes in extra virgin olive oil and then add vegetable bouillon. Keep on cooking the cardoons until they are tender and then make a cream with them, by adding a couple of spoons of crème fraîche and tasteful pecorino cheese.
Cook ravioli in salted boiling water, strain and serve them very warm on a plate with the smooth cardoon cream. Decor the dish with some fresh rosemary and ‘buon appetito’, bon appétit, smaklig måltid!
Wishing everybody a good third Advent week
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!
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’!
It is time to welcome the Autumn season and its very distinctive fragrances, its amazing natural landscapes made of warm shades and golden foliage! There is a world filled with inspiration in Albert Camus’s quotation, “Autumn is a second spring when every leaf is a flower”, which makes you long to wander, at the week-end, through the woods and countryside paths of Apulia, for rediscovering those familiar places, where you know you can find those peculiar, seasonal ingredients for your kitchen. September mild temperatures, a bit more of humidity and little rain, from time to time, become the elements for the growing of new little plants of wild chicory, for example, that is one of the main ingredients of the homemade lasagna I’m going to prepare. It was a long time ago when I made this recipe for the first time and every year, by the arrival of the Autumn season, I enjoy to make it again and again.
So, I start with making lasagna pasta, by using local organic Senatore Cappelli durum wheat (it is excellent for homemade cooked ‘al dente’ pasta). For about 4 portions, you will need about 250 gr of flour and some water for making into a mixture that you need to work very well by hands, in order to be compact and not sticky. Perhaps, you may help yourself, by adding a sprinkle of flour on the surface of it. What is more, in Apulia, we do not use eggs in the pasta mixture, since it does not belong to our local culinary tradition of ‘cucina povera’; on the other hand, dishes are lighter and more digestible when using only water. Once the pasta mixture is well done, you can use your traditional nonna papera pasta machine for making thin layers of pasta; then, leave them to get dried.
In the meanwhile, boil some water in a pan, add and cook the cleaned wild chicories (about 500 gr) for few minutes. Strain the chicories very well and add them in a pan with some extra virgin olive oil, small cubes of bacon, and a sprinkle of salt and pepper.
Prepare your béchamel sauce, firstly by working a couple of spoons of (semola) flour and some cold milk (between 250 ml and 350 ml – it depends on the consistency you prefer for the sauce) together in a saucepan, by melting all the lumps, add a sprinkle of salt, an idea of hot pepper, grated nutmeg. Secondly, put the saucepan on a small stove and a very moderate heat and start steering the spoon in order the flour does not stick on the surface of the saucepan. Then, as soon as the sauce starts slowly boiling, keep on steering just for little while more until it is well done but not too much thick, since the lasagna requires it be not too much thick. In the end, melt a knob of butter in the saucepan and some grated goat cheese.
Now, before starting to prepare lasagna, it is necessary to cook the layers of pasta for very little moments, perhaps a couple of minutes, into boiling salt water. Strain the layers and make them dry on a cotton napkin, then, grease a baking pan with butter or few drops of extra virgin olive oil. Start fixing layers of pasta, then add small spoons of béchamel, a layer of chicories and bacon, one more of fresh mozzarella and then keep on doing again with a layer of pasta etc, until you have filled the bakery pan. A sprinkle of goat cheese on top and then place it in the oven 250° C for about ten minutes. When the mozzarella is melt and the surface of pasta appears little grilled, you can remove the lasagna from the oven and wait only few moments before making portions and serving them in the plates.
Pair the lasagna with your preferred wine and ‘buon appetito’!
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.
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’!
Just few days ago, on Saturday April 1st, we had a cultural dip into the historical and art atmospheres of Salento, attending an interesting conference that took place by the ‘Gallerie Teatro Tartaro’ in Galatina, organized by the local Club for UNESCO. In details, the round table was about the precious ‘Orsiniani’ frescos situated in one of the most important Romanesque and Gotic art monuments in Apulia, the Santa Caterina d’Alessandria Basilica.
The architectural structure of the basilica was built during the second half of the 14th century on a preexisting church, which dated back to the 9th – 10th century, according to the will of Raimondello Orsini Del Balzo, prince of Taranto and Count of Soleto. The legend tells that the prince, back from the crusades, headed for a pilgrimage to Mount Sinai and, after stopping by the monstery for paying homage to the body of Santa Caterina D’Alessandria, in a daring way, brought one of her mummified fingers in Italy. The relic was mounted in a reliquary made of silver and nowadays it is still kept among the tresaures of the basilica. After Raimondello’s death, at the beginning of the 15th century, his wife, Maria D’Enghien, Countess in Lecce, and her son, Giovanni Antonio, continued the works of patronage for the basilica in Galatina and for the magnificent three architectural ordered spire in Soleto, by calling together artists from different painting schools in Italy and expert workers.
The audience at the conference welcomed with great attention the magistral lesson of eminent art experts and researchers in an almost mystic silence and sometimes with expressions of dilightful astonishment. Among the speakers: prof. Maria Stella Calò Mariani (University of Bari), Antonella Cucciniello (director of the Royal Palace in Naples), prof. Anna Trono (politic-economic geography – Unisalento), prof. Luigi Manni (researcher), prof. Rosario Coluccia (linguist and academician from ‘Accademia della Crusca’)
On Sunday morning, April 2nd, a historical cortege took place in Soleto, a small center that is only few kilometers far from Galatina, where it is possible to contemplate both the beautiful spire of Raimondello and sometimes you have also the chance to visit the tiny precious church of Santo Stefano, an authentic work of art for its decorated walls with sacred scenes.
The historical cortege of Maria D’Enghien advanced slowly along the narrow paved streets of the old center to the roll of the drums and both the local people and the visitors from the neighbouring towns and villages could admire the refinement of the dresses, worn with elegance and style. Attending the event was an invitation to read a bit more about the local history and its characters.
Grown-ups and children showed great care in performing the historical cortege of Maria d’Enghien and later on, it was amusing to watch all of them playing and having fun, cheered on by families and friends. In the end, even some parents joined the games.
In the afternoon, the cortege was in Galatina, where a lot of people gathered by the door of the old town hall and most of them followed the sumptuously dressed characters in a sort of procession that ended in Piazza San Pietro, the main square, where more games, a banquet reserved to the cortege, music and dances took place.
Along the way, people could stop by a banquet accurately prepared by some students of the Istituto Alberghiero ‘Aldo Moro’ from Santa Cesarea Terme (Ascalone Giorgia, Rizzo Pierpaolo, Scrimieri Luca, Pagliara Chiara, Murrone Angelo) and their teacher (prof. Piero D’Urso) and try delicacies that had tastes and fragrances of the Middle Ages cuisine. (Both of the two pictures have been kindly provided by Club for Unesco – Galatina)
Many thanks for the remarkable commitment and all we can wish for this amazing cultural initiative is to be performed again at Summertime, when more and more people, both locals and those coming from abroad on holiday, will be glad to attend it.
Carnival is at the end of its season and, in Italy, we like to celebrate it by preparing a well known light dessert, which has many different names, according to the region we visit, and perhaps it has its roots in the ancient Roman festivities called “frictilia”.
The recipe is simple and it doesn’t take too long for preparing this fragrant delicacy at home. Of course, the recipe for making cenci, fiocchetti, frappe or chiacchiere can be slightly different from a place to an other in Italy or even among families. The ingredients that follow belong to the traditional recipe that in my family they have been using for years. It is always a lovely feeling to open that old, turned yellow exercise book, where my aunt Lucia diligently took note of her recipes: some of them were expression of our local culinary tradition, some others were the fruit of her experiences in the kitchen and some more were found on old fashion magazines.
- 500gr. wheat flour
- n.2 eggs
- n.2 spoons of sugar
- 50 gr. butter
- a sprinkle of salt
- a bit of anise
- a bit of white wine
Mix all together and work the mixture until it is well done, then cover it with a kitchen napkin and leave it to rest for a couple of hours. After this, make a sheet of pastry that should be a couple of millimeters thick (you may use your rolling pin or your Grandma Duck for making homemade pasta). Once you have made graceful ribbons (call them cenci, fiocchetti, frappe or chiacchiere, etc) from the stripes, fry them deep into peanut oil until they are fragrant, golden and crisp. Dust icing sugar on their surface. At this point, (according to my personal taste and inspired by typical Swedish pastry – making confectionery that is well known for the use of a range of fragranced spices) a tiny suggestion to this inviting afternoon snack might be a light variation to the traditional recipe, that is by adding also a sprinkle of cardamom or of the spice you prefer at best. Serve this light dessert with your coffee or tee and enjoy a beautiful Mardi Gras!