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!
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!
Hallo! Have you got in mind to prepare something appetizing for your dear ones at the week-end? Well, you might follow this tasteful warm suggestion we are going to explain about, which will make mouth watering both to children and older children.
Ingredients you need for preparing the croquettes: good local potatoes, fresh pink shrimps, ginger, scallion, white wine, fresh dill, chili pepper, an idea of garlic, breadcrumbs, salt, fresh butter. As for the right proportions among the ingredients, please, feel free to choose the correct balance according to your tastes, e.g. more or less potatoes or more or less pink shrimps. Then, in order this delicious recipe to be successful, you need to split the process for preparation in two phases.
First phase : steam the potatoes on the day before you have in mind to prepare the croquettes and leave them to rest in a cool place (e.g. in the fridge). This is because when you will bake them in the oven or you will fry the croquettes, they won’t flake off.
Second phase : On the day you are going to make the croquettes, mash the potatoes and add a sprinkle of salt. Sauté the shrimps in extra virgin olive oil, add chopped scallion, grated ginger, an idea of garlic, fresh dill, then pour some white wine, let it to evaporate, and, in the end, add a sprinkle of salt and chili pepper. As soon as the shrimps get cooler, chop and add them to the mashed potatoes, more dill. Besides, you will need to add one or two handfuls of breadcrumbs, so the mixture will be more thick and homogeneous, in order to be worked in small portions in your hands, when you make croquettes. Once croquettes are done, place them accurately on a baking tray and leave a knob of butter on the surface of each of them. Bake the croquettes in the oven (220° C) for about 10/15 minutes and serve them warm, golden, crisp and fragrant. By the way, I may suggest to pair the croquettes with a home-made cream of green peas: perhaps you can enjoy decorating the dish with quenelles made of it, what do you think?
I hope you will enjoy this recipe and wish ‘buon appetito’!
PS. I have poured few drops of an excellent fresh Béarnaise Provençale Sauce (made in Sweden) on top of the croquettes and they taste sublime!