Hello! Sometimes, when I’m in Stockholm I enjoy to visit the Saluhall in Östermalm, the ancient food market built in 1888. There is a nice cosy atmosphere and people may sit and have a meal or look for special food and delicacies. Since I like trying recipes, once I bought some fresh beetroots and Chèvre cheese and, at home, I prepared a light tasteful cream for appetizers.
First of all, it is necessary to peel and steam the beetroots to get them softer. Then, chop and fry them very gently in extra virgin olive oil just for few minutes. In the pan, you may also add rings of red onion, scallion, very little lemon grass, salt & pepper. Right at the end, a sprinkle of parsley and some pine nuts are the perfect tasteful touch for the recipe. Perhaps you might serve a small portion of it as salad. Better if it is warm, indeed, you will find that its flavour is delicious !
Next step, make a cream of all ingredients with a mixer.
Or add crème fraîche to all ingredients and then process with the mixer.
Sourdough rye crispbread and rosemary flatbread are perfect for spreading this velvety delicacy on.
I may suggest some pine nuts on top of one version of the appetizer and small pieces of Chèvre cheese and parsley on top of the other.
I hope you will enjoy the taste and wish buon appetito!
Have a good week.
‘Help yourself’, a friendly lady invites me to choose some mandelpotatis: suddenly, a recipe peekaboos in my mind and… yes, I will add kantarellen. Indeed, in this farmers market, you can see little hills of kantarellen here and there and, perhaps, this might be the reason why you can also smell a good fresh fragrance like being in the wood. Scallion, onion and eggs and then let’s go home for baking a fluffy ‘sformato’.
We can start by steaming our mandelpotatis, it will take only few minutes. In the meanwhile, let’s fry gently, in extravergin olive oil, some chopped onion, scallion, our flavored kantarellen, salt, pepper, origan, rosemary and, right at the end, we will add also small cubes of Culatello di Zibello DOP…mmm…indeed, the fragrance of Italy pairs so well with Swedish kantarellen!
As second step, mash the mandelpotatis and add some drops of extravirgin olive oil, a generous sprinkle of parmigiano, breadcrumbs, and one egg to make the mixture thicker. Then, in a pot, greased with butter, pour a half of the mixture. Make a second layer with the cooked kantarellen, scallion, onion and the small cubes of Culatello di Zibello, add slivers of provola piccante and a new layer of the mandelpotatis mixture. One more sprinkle of breadcrumb and few drops of extravirgin olive oil on top. Place the ‘sformato’ in the oven 200° C for about 10 minutes, or at least until the surface will be golden and crispy. Serve it warm.
In the end, I would toast to a friendly table by raising a glass of Cono Sur Organic Chardonnay, a fresh, young wine with notes of fruity aromas and light mineral.
I wish everybody ‘Buon Appetito’.
The beginning of Summer is officially round the corner and the weather is a bit bizarre sometimes, any way everything looks more limpid in front of our eyes and we inhale fresh air for reinvigorating in body and soul. The rain is also a blessing for plants that gratefully share their daily ration of nourishment. Lively voices of young children, who play in the small squared garden, and those of grown-ups, who lazily sat on the benches, entertaining themselves in small conversations with their own neighbours, come and go out of the open windows. In the kitchen, as music background to sip slowly like a persistent and tannic ruby wine, a soft ‘Mediterranean Sundance’, magistrally played by the guitars of Paco de Lucìa and Al di Meola, becomes the authentic frame for our Sunday recipe. In the fridge, a small cauliflower peekaboos everytime the door is open, so it might be a good idea to cook it and prepare a nice sauce for our spaghettoni.
Let’s make a vegetable bouillon with carrots, selery, onion and tomatoes: chop everything and start gently frying in extravergin olive oil for two or three minutes, then add also some water and let boil. Again, cauliflowers will go in the boiling water until they will have a soft consistency and the bouillon will be reduced. Then, mash the cauliflowers and make a velvety cream by using the minipimer. Add a sprinkle of sea salt and pepper and melt small pieces of cheese with the fragrance of truffle in the cream. At this proper, for this occasion, I have used Castello® white with truffle, it has an excellent taste. Besides, it is necessary to underline the fact that there is no crème fraîche in the recipe and this means that each taste is enhanced in a natural and lighter way.
Cook Spaghettoni for the right time suggested on the package, in order them to be cooked ‘al dente’ and, after having strained them, serve on a plate with a couple of spoons of cream and thyme for decoration of the dish. By the way, check whether it is necessary to add some water from the cooking process of pasta: in this case, it might not be necessary, since the cream has been prepared with bouillon and it should be moist and velvety. The taste is really good and it is worth to try.
I hope everybody can enjoy this recipe and wish a good start for the new week!
Hey, we are in Stockholm in these days and right now, while we are in the kitchen, serving a delicious lasagna stuffed with Summer vegetables, we are enjoying the beautiful bright light of the evening. Some little birds are cheerfully playing on the branches of the tree in front of the window and its green foliage dances and shines to the swish of a soft breeze. In the distance, you can even listen to the dominant sound made by the siren of a ship. Two or three segulls on the top of a roof, in the direction of Sofia kyrka, fill the air with their singing.
If you are interested in making this lasagna, here there are some suggestions that might be useful.
As for the tomato sauce, pour some extra vergin olive oil in a pan, small stripes of fresh bacon, a sprinkle of rosemary (better if it is fresh), salt and pepper, chopped onion and garlic. After two or three minutes, add the tomato sauce and let it boiling for a while. At the end, when it is good and thicker, add a small cup of water (or two), since we are going to cook the lasagna pasta straight in the oven with all ingredients.
In the meantime, we have already diced aubergines and bell peppers and we have chopped some leeks, then placed the vegetables in the oven to grill for 10 or 15 minutes (according to your own taste)
At this point, we can start preparing our lasagna, by pouring some sauce on the surface of the baking pan. Then, let’s make some layers by alternating, lasagna pasta, vegetables, spoons of tomato sauce and mozzarella. In the end, before placing the lasagna in the oven for about 15 min/ 20 min (200°), add curls of parmigiano and a sprinkle of nutmeg on the surface.
This dish is ideal served warm, paired with a glass of rosé wine for celebrating the cheerful dress of nature and midsommar, which is almost at the door here in Sweden.
Off the busy activities of the week, here we are to relax and enjoy one of those little things that we love to do at the weekend and, since cooking is one of my favourite, let’s do it, let’s go in the kitchen! In the meantime, the splendid voice of Ella Fitzgerald will flow like a soft wave, and the light of the day will paint of vibrant colors this Sunday afternoon. We had a bizarre weather, during the last week: how good occasion to explore the garden in the early morning and look for snails! It is an old tradition that I learnt from my family when I was very young and, since we do not use pesticides in our small orchard and on our vegetables, the only way to prevent the snails from eating our salad is to prepare a delicious dish by using them as main ingredient.
So, here we have a good handful of snails that we submit to the ‘cleaning’ process by leaving them in a covered bowl for two or three days, and then, after having sprinkled some flour on them, leave them again to rest for a couple of days more. Then, wash and strain them and add some salt. Keep on working energically with your hands (in the bowl) in order to get both foam and impurities out of the snails. Wash, strain and start cooking them.
In a pan, pour and heat some extra virgin olive oil, add rings of onion and leaves of sage and, as soon as the extra virgin olive oil starts sizzling, add the snails and keep on cooking. The fragrance of sage will melt in the air with the fruit spiced flavour of the extra virgin olive oil. Add a sprinkle of salt and pepper.
As for the garlic sauce, which is widely prepared in all the Mediterranean area and served in different and well distinct versions, crush a couple of cloves of garlic in the mortar. Then, by using the pestle, work it, add an egg yolk (room temperature), few drops of lemon, white pepper, a pinch of salt and pour gently, drop by drop, some extra vergin olive oil. Whisk the emulsion like a mayonnaise. As for me, I prefer to do it by hand instead of using the blender for having a velvety thin sauce. In case the sauce will be thicker, you may add a teaspoon of warm water at a time.
Serve the snails by decorating the plate with few drops of garlic sauce and fragranced leaves of sage, warm crisp buttered bread and pair the dish with a glass of very good beer.
Enjoy a nice dinner!
In the light mist of a mild Autumn Sunday morning, I joined a couple of friends, Emanuela and Totò (founders and CEO of ‘Avanguardie’ environmental studio and expert guides) and a large group of trekking excursioners. Our 3 hours walk today was up on a hill, in the heart of Apulia region and Salento countryside. Soon, we stepped in a forest and had a dip into an atmosphere made of overflowing energy and tastes of fluttering Mediterranean fragrances.The light danced through the soft swaying of tall pines and just little later, it was amazing to see how the steppe,the forest again and then Mediterranean landscapes alternated one to an other until we walked along an ancient Roman path that took the group to the final destination, the rural architecture of ‘Le Stanzie’.
Besides,it was interesting to listen to the accurate explainations of doctor Marcella Saponaro: the fascinating narration about ancient myths bound to the natural world and plants; on natural remedies and, in particular, about the range of plants we met along the path; the healthy benefits of essential oils, when wisely prescribed by professionals. Oil of cedar wood, for example: one drop of it on each knee and one drop under the feet can help the balance and stability during the trekking training.
Hope you all had a nice weekend!