Welcome 2021

Hello! We welcome 2021 with hopeful heart both for ourselves and for humanity. Actually, the best wish and gift to the world for the new year would be the final defeat of pandemia together with the overthrowing of the disheartening but necessary, safe, constant use of face masks and all other health, sanitary precautions taken as preventive measures against sars-covid 2 in line with what has been taught us during the last year. Let’s think more about the return to a renovated more normal social life and the new endless possibilities to hug all members of family and dearest ones, especially those at a ripe old age or those, who are in weaker health conditions, since they are considered easier target for sars-covid 2.

While waiting to celebrate 2021, we made a thick batter, which was left to rest and swell for about 12 hours. In our mind there were some puffy appetizers belonging to the local culinary tradition at Christmas time. The batter was prepared with about 350 gr of flour, 6,5 gr yeast, a sprinkle of sea salt and all the necessary water to make a thick, soft, airy batter. In Apulia we love these puffy fritters and we enjoy to have them prepared with several different ingredients, according to personal tastes or following the traditional tastes of the families.

First of all, we fried some fritters with no other ingredients inside. Later on, we will enjoy those fritters as snack or dessert with a local homemade syrupy must reduction (mosto cotto), which is the result of a slow boiling process of grapes. To fry the batter, help yourself with a wet soup spoon for plunging and frying in very hot peanut oil. Then it was the turn of mixing steamed romanesco broccoli in a small portion of the batter and then fried. At last, we made some pizzaiola fritters with chopped olives, capers, tomatoes, anchovies. Before mixing these ingredients with the batter, put them all together in a small bowl, add little salt and a sprinkle of oregano. Please, do not pour their juicy liquid in the mixture otherwise it might turn to be dangerous because of the hot oil. Serve the warm fritters to your guests by pairing with a glass of your preferred wine or spumante and .. wishing a good year to everybody! ❤

Gott nytt år

Christmas, Tolkien and a warm cup of creamy zabaione

Merry Christmas, everybody! It is time to sit by the fireplace, in good company of a beautiful book written by J.R.R. Tolkien and posthumously published for the first time in 1976, “The Father Christmas Letters“, while enjoying the pleasure of tasting a warm creamy zabaglione prepared with a hint of Armagnac, a sprinkle of cocoa and tiny slivers of dark chocolate on top. The recipe of zabaglione is simple and you need only very few ingredients for enjoying this delicious cream.

Ingredients for 4 people: 6 yolks, 50 gr of icing sugar, 4 soup spoons of Armagnac, a knob of butter, a tea spoon of (bitter) cocoa, a tea spoon of tiny slivers of dark chocolate.

Heat in a bain-marie yolks, icing sugar and armagnac. Beat the ingredients for at least 15 minutes by using a blender. When the cream is thick, add a knob of butter. Remove the bowl from the cooker and the bain-marie, keep on beating and whip the zabaione for more 15 minutes. Serve the warm cream in cups, add a sprinkle of cocoa and slivers of dark chocolate on top. Enjoy it!

Many thanks. I hope you all are well and wish a beautiful Christmas day. Please, stay safe, everybody. God Jul! ❤

First Sunday of Advent in the kitchen

Here we are, Christmas is knocking at the door again and we already know it will be a very special season for all of us. Even though it won’t be often possible to behave as usual, that is expressing our love by hugging members of family and loved ones, we wish all of them to be safe and in our heart as always. In the mood to keep everybody closer to our thoughts and in the respect of a long family tradition for cooking and baking at Christmas time, we had a cosy first Sunday afternoon of Advent in the kitchen and made a delicious soft heart of vanilla and chocolate to have with a warm cup of tea. As you will see the recipe is pretty simple and it will be a delicious dessert loved by children and “older children”. Ingredients we need:

100 gr castor sugar (make your own), 2 eggs, 175 gr flour, 100 gr butter, 40 gr almonds meal (make your own), 60 gr crème fraîche, 8 gr baking powder, 2 soup spoons bitter cocoa, 2 soup spoons vanilla icing sugar, a coffee spoon of cardamom.

  • Choose the cake tin you prefer and place it in the fridge for 30 minutes. Once you are to use it for the mixture, grease it inside with butter and sprinkle it with flour at first.
  • Mix castor sugar and eggs. Add flour, butter, almonds meal, crème fraîche and baking powder. Mix and beat with energy in order to have a very smooth mixture. Help yourself with a fork or a whisk or even use a whisk beater machine.
  • Pour the mixture in two different bowls. In the first bowl add cocoa and cardamom and mix all together. In the second bowl, add vanilla icing sugar and mix all together again. Add some milk if the mixture is too thick and it will turn to be more creamy and softer.
  • First, pour the vanilla mixture in the baking tin, then add the chocolate mixture on the surface of the vanilla mixture. Be careful to not touch the baking tin along its borders. Add a sprinkle of almond slivers on the surface of the cake.
  • Place the cake in the preheated 160°C oven for about 30 minutes. Once you see it looks golden, turn the oven off and leave the cake in it still for about 10/15 minutes.

This soft delicacy can be an excellent idea as a dessert served with a good warm cup of tea or coffee during a coffee pause or even after dinner paired with a spoon of vanilla cream.

Let’s enjoy the beginning of this Christmas season and wish a beautiful December month to everybody! ❤

A rich tasteful meal to welcome the arrival of snow

   It does not snow often in Apulia at Wintertime. Indeed, it takes years or even decades to watch snowing and perhaps, once in a while, it is a welcome gift for generations of new borns to learn with amazement about its cold, fluffy, white lightness. On Friday, January 4th 2019, right at the beginning of this first weekend of the new year, silently snow came, like a couple of years ago, for  covering the  regions of Southern Italy with its white blanket, to celebrate Epiphany and last days of a very mild weathered holiday season. On the one hand, it was a delightful surprise again for many of those, who learnt about its existence with joyful spirit during their childhood. On the other hand, snow means to hurry in order to reap the local crops from the fields, before they get lost. Indeed, since snowing is not so frequent in the South of Apulia, it is not used to have growings in greenhouses. Perhaps, experiencing different climatic conditions in recent years might be seen as an excellent opportunity to bring safer, innovative solutions to local season farming. 

   For lunch time, we prepared a symphony of different tastes, both from local culinary tradition and from the gastronomy of Central/Northern European Countries. We started with a warm healthy soup made of lentils coming from Altamura (an ancient town in Apulia, not far from Bari, which was founded by Frederick II of the Hohenstaufen dinasty and it is also well known for its genuine tasteful bread), which is an authentic healthy idea, when it is cold outside. Taking advantage of our cosy fireplace, we cooked the lentils soup in the old slow way, on the live charcoal, in a typical earthenware pot. Lentils were prepared in some extra virgin olive oil and water (you can pour some vegetables bouillon, if you like it), adding small cherry tomatoes, selery, onion, salt, pepper, laurel.

   Then, it was the turn for a puree of broccoli. We steamed and  lightly sautéed broccoli in extravirgin olive oil and rosé wine, with chopped onion, an idea of garlic, a sprinkle of salt and hot pepper. After that, we put broccoli in a food processor, where the puree of broccoli was done, adding some vegetable bouillon from time to time.

   From the butcher, we had a delicious porchetta style turkey tenderloin aromatized with fresh rosemary, fennel seeds and sage, which we cooked with an emulsion of extravirgin olive oil, red wine, chopped leek, laurel at first. Then, almost at the end of the cooking process, we poured some vegetable bouillon on the turkey tenderloin for a tastier moister flavour.

   New local potatoes are an appetizing delicacy even at Wintertime and a must for a dish, when good flavour of meat paired with lightness are served. So, we prepared a wonderful sauce for the steamed potatoes, using a special recipe, which was given to us, while in Stockholm, by a very kind and solicitous lady, working in a food store. We mixed together the ingredients for the sauce in a good balance of moutarde de Dijon, skånsk senap, vinegar, sugar, extra virgin olive oil, (rapsolja is mostly used in Sweden), garlik, leek and fresh herbs like parsley, oregano, thyme, rosemary, tarragon.

  In the end, the dish made of a warm lentils soup, fragrant porchetta style turkey tenderloin on a bed of broccoli puree, new potatoes dressed with a tasteful Swedish sauce was served by the fireplace.

   The holiday season is at the end and we do hope you had beautiful time. We wish you all the best for the new year ahead and hope you will keep enjoying our culinary tips. Thanks a lot and enjoy the music!

A homemade green lasagna: layers of lightness in the dish

   A white tablecloth is the fine simple way to dress the table for the Christmas holiday season and it is also the best way to highlight your delicious dishes. In a couple of days, we are going to celebrate the arrival of the new year and, for the special event, we take care of our guests by preparing a light green lasagna that both children and grown up would love to eat.

A warm welcome to Santa by the fireplace and delightful appetizers made with zucchini and raclette cheese for our guests

Hello! It is Christmas Eve and guests are on arrival. The ideal place to welcome them could be a cosy, comfortable corner by the fireplace, where warm, fragrant appetizers, made of puff pastry, wait for them. These appetizers are easy, light and fast to be made.

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Hello! It is Christmas Eve and guests are on arrival. The ideal place to welcome them could be a cosy, comfortable corner by the fireplace, where warm, fragrant appetizers, made of puff pastry, wait for them. These appetizers are easy, light and fast to be made. Would you like to try and make them? Start making little disks of puff pastry and place them on a baking tray. You can fill the centre of each disk with some beans, in order to have a cavity to fill with zucchini (which you have already sautéed with garlic, onion, a sprinkle of salt, pepper and chopped parsley, in extra-virgin olive oil and white wine) and little cubes of raclette cheese to grill and melt later on. Place the little disks in the oven for few minutes 180° C/200°C and then out of the oven just for the time you need to fill them with zucchini and raclette. Place the appetizers in the oven again and, as soon as their surface is golden, puffed and crisp and raclette looks melted, they are ready to be served to guests with a glass of white wine by the fireplace. Besides, please won’t forget to bake some puff pastry little stars and fill them with homemade apricot jam. Leave them in a dish by the fireplace for welcoming Santa. He will appreciate your kindness for sure.

Merry Christmas! Buon Natale! Frohe Weihnachten! God Jul! 


Jul, jul, strålande jul

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!