From a crisp rosemary schiacciata to a millefoglie made of green

After a long very hot Summer, which made us long for appetizing fresh salads, thirst-quenching drinks and creamy fruit ice creams, now it is time again for delicious dishes that make us feel the warm, cosy welcome of the Autumn season.

For those, who love the good fragrance of a just home-baked potato focaccia or “schiacciata” (a kind of flat bread), here it follows the list of ingredients, quantities and description to make it: 175 gr all purpose flour, 100 ml water, 50 gr potatoes, 6,25 gr yeast, 2 table spoons extra virgin olive oil, a coffee spoon sugar, rosemary, sea salt.

First of all, boil the potatoes and then let them get cool. Peel and mash them.

Secondly, melt the yeast in warm water, add extra virgin olive oil, sugar and then pour and mix alltogether with the flour on the table. Add a sprinkle of salt and work on the dough.

Thirdly, add the mashed potatoes and work the dough with the tips of your fingers. Then cover the dough with a napkin made of cotton and leave it to rest for the whole morning (five or six hours) in a fresh and dry place.

Fourthly, work the dough again and, by helping yourself with a rolling pin, place the schiacciata dough on a oiled baking tray. Make the schiacciata dough thick if you like it softer or make it thinner if you prefer a crisp schiacciata. Give small pinches to the surface of the dough, paint it with some extra virgin olive oil, add a sprinkle of salt flakes and leaves of rosemary on it. Leave the schiacciata dough to rest for one more hour in a warm place.

Fiftly, bake the schiacciata for a about 20/30 minutes in the oven at 200°C and then serve it fragrant and very warm.

How do you like your schiacciata bread, crisp or softer? How would you like to serve it?

Now, for enjoying a cosy Autumn dinner, let’s prepare few simple ingredients for a “millefoglie” made of green. For this dish, we need some potatoes, zucchini, carrots, salt and pepper, some butter, brie cheese, leaves of basil, pine kernels, extra virgin olive oil.

As first step, it is necessary to peel both potatoes and carrots and then to make thin slices of them and of zucchini. Place accurately the vegetables in a steam basket, add a sprinkle of salt and steam them for few minutes to soft. Then, let them to get a little cooler.

As second step, wash and dry the leaves of basil (about 20 leaves), work them a little in a mortar with pine kernels and extra virgin olive oil.

The third step is to butter a roasting pan, make layers, alternating potatoes to carrots and zucchini. Add some brie cheese and few drops of extra virgin olive oil between one layer and an other. Some more little pieces of butter and a sprinkle of black pepper on top.

As fourth step, the roasting pan goes in the oven for about 15 minutes at 220°C or until the “millefoglie” gets a golden surface, but it is still soft inside and the brie cheese melts.

In the end, add a delicate taste to your millefoglie, serving the dish with some basil cream on top.

Thank you, enjoy a beautiful evening and good week to everybody!

Welcome June

“The poetry of the earth is never dead.”
― John Keats

Time for some relax and for enjoying long walks into nature. Wishing a good weekend to everybody!

Savoy cabbage ravioli

Hello, for those, who enjoy cooking, it is always nice to dedicate some time of yours to  prepare genuine, home made dishes for family and friends. So, my small culinary tip for the week-end is a light ravioli recipe that perhaps your children would enjoy to help preparing as well. After making pasta sheets, by using only local organic flour and water, I chose my pasta fan shape and made medium-sized discs, which I filled with stewed savoy cabbage, excellent fragranced mortadella Bologna, raisins, pine seeds.

I cooked ravioli in salted boiling water and as soon as they tasted ‘al dente’, they were drained and served warm, topped with a drizzle of extra-virgin olive oil and a sprinkle of excellent pecorino cheese from Tuscany. An alternative to extravirgin olive oil, might be to melt a nut of fresh butter, according to your choice and taste.

The flavour is delicious and all I can add is to wish ‘buon appetito’ and enjoy the week-end to everybody!

nonna papera

Almond pastries for Easter Season, tradition and creativity

almond pastries

At Easter season, according to local and family traditions, we love to prepare these fragranced home-made almond pastries and it is always a pleasure to offer them to family and friends. It is a delicious dessert after lunch and in good company of a cup of warm coffee or tee. Neither eggs nor flour are inside, indeed these pastries melts like butter in your mouth, call it sublime patisserie! Like for high quality chocolate that has to be always stored in cool places, less than 18° C temperature, I wouldn’t recommend to make almond pastries at Summer time.

Ingredients: almonds, sugar, water and, for those who appreciate, rose water or only few drops of anise-flavored liqueur or seeds of anise.  

Once you have prepared the almond paste, you can use it also as filling for little pastries made of pâte sablée. Children will love them 💚 ✨

Wishing everybody a good Sunday!

Taraxacum potato gnocchi on a velvet Taleggio cheese cream

   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!

Appetizing croquettes made of vegetables and sweet yellow tomatoes for a smooth sauce

   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’!

 

 

 

Orecchiette and Chanterelles: season ingredients for an appetizing Sunday meal

   Last Sunday morning, the sky was clear and temperature was mild: it was the promise for a good walk into nature soon. After sipping a cup of warm coffee in front of the kitchen window, I thought it was time for making orecchiette, as typical among the Sunday meals, according to Apulia gastronomy suggestions and traditional old habits of my family. As for the home-made pasta dough, ingredients are very simple, only water and good flour (I used organic Senatore Cappelli flour as usual for its excellent qualities and ancient genuine taste).

   For the dish I had in mind, there were some flavoured chanterelles in the fridge that I bought the day before at the local food market. Since, it was not my intention to use the mixer for making a sauce, I did prefer to chop the chanterelles in very small pieces. So, in a pan, I poured some extra-virgin olive oil, small cubes of fresh bacon, which soon started to ‘sweat’, giving a very tasteful smell, then I added an idea of garlic, little chopped onion, some white wine and the chanterelles. Sprinkle of thyme, rosemary and hot pepper were added to make a more intense flavour, while a couple of spoons of crème fraîche was for amalgamating the ingredients in a smooth homogeneous sauce; salt went right at the end, in order to preserve the chanterelles from loosing their own water during the cooking process.

   Once the orecchiette were cooked and tasted ‘al dente’, they were added in the pan with the chanterelles sauce and a sprinkle of small parmigiano flakes just for a couple of minutes and then, the dish was ready to be served with a simple parsley decoration.

   Hoping you are going to try and enjoy this dish, I wish everybody a good week and ‘Buon Appetito’.

 

Rice au gratin, an old family recipe that children love

   It was wonderful to spend some time with my Swedish friend Katarina and her beautiful family last week-end. We arranged to meet for going to the food store together and choose some ingredient for preparing an old recipe my grandmother used to make at Christmastime, when the whole family was finally together at home.

   Children agreed with us for the choice, indeed they welcomed the idea of rice au gratin with a cheerful ‘wow!’ and, on the other hand, they had the task to prepare a special dessert for all of us.

   At home, Katarina and I started to peel carrots, chopping them with celery, onion and garlic and, once everything was done, all ingredients went in a big sauce pan, on a stove. We poured some extra-virgin olive oil and the vegetables started frying lightly. Then, it was the turn for the veal minced meat and a sprinkle of thyme and, after the lumps of meat were all melt with a wooden spoon, we added the tomato sauce, some salt and kept on steering, being careful the sauce did not stick on the surface of the sauce pan. Besides, some water was added in order the sauce be not too much thick.

   In the meanwhile, the rice was prepared in an other big pan (boiling salt water) and when it was done and the rice was strained, few roses of butter and grated parmigiano reggiano were added for ‘mantecare’ it. Then, off from the stove, the tomato sauce was poured in the pan, where the rice was, and Katarina kept on working on it with great energy until it was all homogeneous.

   At last, we made layers of  rice in a casserole (greased with few drops of extra virgin olive oil), alternating them with layers of mozzarella and placed it in the oven at a temperature between 200° – 250° C for about 20 minutes in order to have a golden surface on the rice. In this case, we didn’t add breadcrumbs nor eggs, since the rice was well ‘mantecato’, having a similar ‘gratin’ effect as well in the end and, what is more, it is a gluten free recipe.

   All the family liked this delicious and simple dish very much and, in the end, we did enjoyed the presentation of a fantastic dessert our little pâtissiers made with meringues, vanilla ice cream, whipped cream and chocolate for decorations (worth a couple of spoons  for taste and some more).

   Wishing everybody a good week!

 

 

 

Autumn and its culinary poetry: the light taste and seasonal ingredients for a homemade lasagna

   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’!