A soft fragrant cake as Summer dessert!

Hello! We are in the heart of Summer and at this time of the year, by visiting our food stores and markets, it is possible to find gorgeous fragrant Williams pears there. This ancient variety is widely known to be excellent for canned or processed uses. So, let’s bake a cake, which has the fresh taste of Summer and the soft intense spiced fragrance of cocoa and cardamom.

The ingredients we need are: 250 gr ricotta cow milk cheese, 2 eggs, 50 gr organic whole wheat flour, 125 gr sugar, 1 Williams pear, 2 tablespoons of dark (no sugar) cocoa powder, 4 gr baking powder, icing sugar.

Whisk yolks and sugar as first step, then add the ricotta cheese and keep on working the mixture. Secondly, add the flour and the baking powder. Thirdly, peel the pear, make small pieces of it and add them to the smooth mixture. As fourth step, beat the egg whites in an other bowl and then add them to the mixture. Your wrist has to make a flexible rotating movement by going from the bottom up in order to have an airy bubbly mixture.

Pour half of the mixture in an other bowl, then add the cocoa powder and a sprinkle of cardamom in it and whisk.

Finally, grease a baking tin with butter, pour the white mixture first and then the dark chocolate mixture on top of it, in the center. Bake the cake in the oven for about 45/50 minutes 180°C. Leave it to get cool slowly and then serve it to your guests as excellent dessert, perhaps with a glass of fresh home made limoncello.

Enjoy a beautiful weekend everybody and please, keep on staying safe!

Spaghetti dish, the European football championship and Summer season

Hello! Summer season is at the door, we enjoy the European football championship and we love pasta.

These are the three main ingredients for our special dish made with spaghetti and a convivial “al fresco”dining.

Let’s start with frying some fresh bacon or speck in a pan without using oil. Leave the fat to heat and melt in the pan until the bacon or the speck will have a crisp surface. Then, remove it from the cooker.

Grate some “pecorino” sheep milk cheese. I have tried a different taste by using smoked caciocavallo cheese from Calabria.

Peel some fresh fava beans.

Boil some salt water, then add spaghetti and cook them.

In the meanwhile, pour some boiling water from spaghetti cooking in a sauce pan, add some grated cheese in it and work to melt it. Help yourself with a fork or a whisk in order to have a light creamy cheese sauce.

Drain the spaghetti a couple of minutes before they are done, saving some water, which you will pour in a pan with some hot extra virgin olive oil. Add a pinch of black pepper powder and keep on cooking spaghetti in the pan.

Add the light cream made with cheese and “manteca”, that is, whisk all well.

Serve spaghetti warm with some fresh faba beans and crisp pancetta or speck, a pich of black pepper and a sprinkle grated cheese on top.

Wishing everybody “buon appetito”, bon appétit and enjoy a fantastic “al fresco” dining with the European football championship!

Shall we make a zucchini tart?

Hello! On this second week of June we are going to bake a tasteful zucchini tart, which perhaps would turn to be a delightful appetizer for our Summer “al fresco” dinners in the verandah with family and friends or a fantastic snack for the children. Let’s do it!

As for the ingredients to make the tart, we need: 250 gr all purpose flour, 100 gr hot water, 100 gr extra virgin olive oil, a coffee spoon of sea salt, a coffee spoon of baking powder.

Let’s mix and work the ingredients all together, until we have a homogeneous mixture, which we leave to rest just for the time we will slice and steam (for about 10 minutes, or less) a couple of fresh zucchini.

Once zucchini are lightly soften but still “al dente”, let’s season them in a dish with an emulsion based on extra virgin olive oil, few drops of apple cider vinegar, hints of garlic, black pepper powder, citrus thyme and mentha leaves.

Back to the tart mixture. Make a disk of it. Help yourself with greaseproof paper and a rolling pin. Place the disk in a baking tray and make a layer with zucchini.

Add sweet rings of red onion (I used Tropea onion) and bake the tart for 45 minutes in the oven (200°C).

About 10 minutes before the tart is done, let’s add some cheese. I had some smoked caciocavallo cheese on top, which tastes very good with the sweetness of the onion and the zucchini.

Serve the crisp tart warm or cold. Any way it is a delightful dish for the Summer season.

A variation for the filling of the tart might be this gorgeous velouté sauce prepared with 200 gr robiola cheese, 100 gr spinach leaves, 4 small zucchini, a scallion, 800 ml broth, extra virgin olive oil, sea salt and pepper.

Chop scallion and stew it in extra virgin olive oil. Add chopped zucchini, spinach, broth. Cook zucchini until they will be soft. Work all ingredients and the robiola cheese in a food mixer and make a velvet cream. Use the cream as the filling of the tart and .. bon appétit! 

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 appétit”.

Thank you and until next recipe!

🌱🌼🌱🌼🌱

Spring in the kitchen

A dish has to talk to you. Indeed, all senses have to be activated to feel its vibrations. Even though you are not a chef, but, of course, you love cooking, it is a full experience around the dish, first of all as executor of the dish, by choosing ingredients properly at the food market and in the elaboration of the recipe, secondly as gourmet, by tasting the dish. What is more, small variations in the way you cook a dish, make you feel like an artist painting a canvas each time in a different way, in order to express creativity and going little further with culinary experiences.

For the Sunday lunch, I chose to cook big sized, bronze drawn “paccheri” pasta prepared with two different sauces and the following ingredients:

sweet cherry tomatoes, extra virgin olive oil, leeck, onion, crème fraîche, minced pork and veal, nutmeg and black peppar, local baked black olives, basil.

  • As for the execution of the recipe, first of all, let rings of leeck hiss in extra virgin olive oil, then add the minced pork and veal in the pan. Pour the crème fraîche after a couple of minutes and keep on cooking until it boils and the sauce becomes thicker. A sprinkle of salt and nutmeg at the end.
  • Then, it is the turn of a light tomato sauce prepared with fresh tomatoes. At the food market, I chose cherry tomatoes because of their sweetness, which is a good pairing with the white sauce just described above. Help yourself with a needle and pierce every tomato you are going to put in the pan. Once they will start to fry lightly in some extra virgin olive oil and chopped onion, they will cook gently for few minutes in their own juice. Add a sprinkle of sea salt in the end.
  • Cook paccheri pasta into boiling water for 14/15 minutes or at least for the time suggested on the package and, please, do not forget to add a sprinkle of sea salt.
  • Before serving the dish, add some baked black olives, few leaves of basil, cherry tomatoes and black peppar powder on top.

The dish will taste very good. Thank you and wishing everybody a good new week! 🌸✨🌸✨🌸✨

The genuine habit of baking home made bread

There is a good fragrance of home made bread in the kitchen tonight. Actually, it is almost one year that this genuine habit of baking home made bread has taken place in my kitchen. More precisely, about once or twice a week, the kitchen looks like a small bakery, where I enjoy to make and bake different kinds of flavourful bread. Today, I baked some “panzerotti” or “calzoni”. It is leavened dough stuffed with fresh tomatoes sauce, a sprinkle of oregano, mozzarella and cow milk ricotta cheese. In my region, that is Apulia, in Southern Italy, you can bake this delicacy in the oven or fry it. It is an excellent snack, which both children and older children would love to bring with in a basket as an excellent snack for a picnic or for a party in the garden. I hope you will enjoy to try. Thank you!

Curly ribbons of home made fresh nettle pasta

Hello! We’re almost in the middle of February and for those, who enjoy gardening, it is time to help nature, starting to prepare the soil for the new Spring dress. On the ground, in the garden, among sleeping plants and trees, it is pretty common to find some growing plants of nettle to uproot. The nettle is a wild stingy herb, well known since ancient times, for its peculiar texture, the production of natural fibre and healthy benefits. Often, it is also used in the kitchen for making home made pasta, which turns to be a delicate dish worth to try.

Portions provided here can be for a couple of people. First of all, wash the tender stingy leaves of nettle in cold water thoroughly (be careful, use gloves!). Secondly, cook the nettles into boiling water for few minutes. Add a sprinkle of salt in the end. Thirdly, strain from the water and work the nettles in a food processor to have a thick mixture. Fouthly, mix 160 gr of processed nettles with 70gr of organic wholemeal flour (I used local ground stoned Senatore Cappelli quality) and 80 gr of yellow semolina. Since the nettles have water in their own texture, it shouldn’t be necessary to add more water for the kneading process. No eggs are necessary, since, according to Apulia culinary traditions, we do not use eggs in home made pasta making. Besides, we like to have a very light pasta dish. Add little more flour, if necessary, for a well compact mixture. Fifthly, make sheets of pastry (help yourself with a nonna papera machine, positions n. 3 or 4 for thickness) and then long stripes of nettle pasta, which you will roll up around your finger for having curly ribbons like I did in the picture. Then, leave the nettle pasta to rest for 5/6 hours or for a night.

At lunch or dinner time, the curly ribbons will take only 2/3 minutes into boiling salt water to be cooked “al dente”. I served them warm with a fresh moist tomato sauce and a sprinkle of pecorino di Pienza cheese. Of course you may serve with a different sauce you prefer.

Wishing everybody to enjoy this delicate dish, which perhaps might be an inviting, very simple, romantic idea to prepare by yourself for your loved one on Valentine’s day.

Bread rolls, focaccia and green vegetables: are you hungry?

Just few days more and soon, January will fly away. It is pretty cold outside, but now, more than ever, it is beautiful to have a walk in the middle of a silent nature. On the one hand, the earth is having a little rest, on the other hand, it is also preparing, in its own precious case, the new gems to wear at Springtime.

At this proper, even in Winter season, of course, it is possible to choose among a plenty of good vegetables for making inviting meals. Here there are a couple of easy culinary ideas you might like to try and develop if you want to have something appetizing throughout the day, perhaps for your coffee pause or as a tasteful snack or appetizer, just before dinner.

First of all, prepare a dough mixing 250gr of flour (125gr all purpose flour+125gr wholemeal bread flour), about 10/12gr yeast, a sprinkle of salt, a sprinkle of sugar (to help the ricing process) and the necessary warm water to make a thick and very soft dough. Then, cover the dough with a clingfilm and leave it to rest for about 6 hours.

As vegetables for the filling of the focaccia, I chose leaves of chard and cabbage. In a pan, cook gently and only for few minutes, in extra virgin olive oil with rings of leek and an idea of garlic, the chopped chard (please, remove the hard stem), the cabbage and, right in the end, add a sprinkle of salt, pepper and cubes of smoked bacon. The vegetables must be crisp.

Once the dough is ready, you can bake for example some simple bread rolls in the oven (250°C) until you see their golden puffy surface. (I used a baking tray for muffins, helped myself with a soup spoon and little water in order to dip it in and then fill the moulds with the dough). Stuff your bread rolls with the ingredients you like best.

If you prefer to try a tasteful focaccia, pour a layer of dough in a buttered baking tin, add the filling of vegetables, smoked bacon and some cubes of Emmenthal cheese. Make a second layer of dough for covering the filling, drops of extravirgin olive oil on the surface and in the oven for about 20 minutes (220°C). Serve the focaccia fluffy and warm, enjoy the taste and a good weekend to everybody!

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

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 Trädgård

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 Appétit’!

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